WITH CARTS, TRANSPORT SYSTEMS: Food in transport
- Transporting hot food. Chater, Amanda // FoodService Director;10/15/98, Vol. 11 Issue 10, p160
Discusses how several food service contractors in the United States transport hot food to their respective destinations. Transporting of food in insulated carts to each distribution satellite; Checking the food's temperature before and after transportation and before serving; Design of menus so...
- Survival course. Baker, Jane // Caterer & Hotelkeeper;2/7/2002, Vol. 191 Issue 4208, p30
Discusses the use of temporary kitchens during refurbishments. Information on the redesigning of the menus; Health and hygiene aspects of transporting food; Problems in moving back into the refurbished kitchen.
- Getting It From Here to There--Safely: Transporting Food. Reill, Howard // FoodService Director;09/15/99, Vol. 12 Issue 9, p156
Focuses on the safety aspects of transporting food. Important considerations in transporting food; Problems with safe or unsafe food transport; Measures to ensure safety of foods transported.
- How to start catering in time for the holidays. Korem, Sandy // Restaurant Hospitality Exclusive Insight;9/28/2015, p1
The article offers suggestion to start catering in time for the holidays through the restaurant business. Topics discussed include rise in the sales of catering services in the fourth quarter of 2015, promotion of catering services through use of social media, providing a mini catering menu with...
- Representation for food logistics sector. Sturman, Chris // ACR News: Air Conditioning & Refrigeration News;Jan2013 Supplement, p17
The article presents a brief background on the Food Storage and Distribution Federation (FSDF), which represents and supports the interests of the entire food logistics industry. FSDF has retail, foodservice, and wholesaler members and associate members who supply storage and transport...
- The 100-Deliveryperson Poll. // New York;11/29/2010, Vol. 43 Issue 39, p52
The article presents the results of a poll about food delivery employees in New York City. Of the 100 persons polled, 45 are from Mexico, 46 live in Queens, and 53 are between the ages of 20 and 30. The bicycle is shown to be the most used mode of transportation, with the majority of them...
- Good to go. Bowry, Kathy // Caterer & Hotelkeeper;11/20/2008, Vol. 198 Issue 4554, p42
The article offers information on food transport, holding, and regeneration. The Catering Equipment Suppliers' Association (CESA) suggests that energy costs and regeneration times should be calculated and food equipment should of highest standards. Julian Edwards advises that before food is...
- FOODSERVICE REVOLUTION A Review of the Big Innovations and Changes in the Industry. Robertson, Lynne Nannen // Today's Dietitian;Jul2011, Vol. 13 Issue 7, p46
The article discusses the innovations and changes in the foodservice industry. It says that many people ate most of their meals at home few decades before 2011, wherein eating institutional food was not appealing. It states that the modern technology has improved food storage, transportation,...
- IN NON-SKID TRAYS: Virginia hosp. transports food. // FoodService Director;05/15/99, Vol. 12 Issue 5, p8
Discusses the effects of the consolidation of the kitchens of Carilion Roanoke Memorial Hospital and its Rehabilitation Center in Virginia. Details on the consolidation; How the food is transported; Benefits of the move.