TITLE

Displaying Technology

AUTHOR(S)
Reill, Howard
PUB. DATE
July 2007
SOURCE
FoodService Director;7/15/2007, Vol. 20 Issue 7, p56
SOURCE TYPE
Trade Publication
DOC. TYPE
Interview
ABSTRACT
An interview with Martin Breslin, director for culinary operations for Harvard University Dining Services in Cambridge, Massachusetts, is presented. Breslin talks about the use of display cooking stations in food service facilities. He notes that induction burners render action stations more efficient and safer. He also mentions a pizza station with a brick oven being used at one of the university's retail outlets.
ACCESSION #
25813932

 

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