Food Service Systems: Analysis, Design, and Implementation contains the proceedings of a conference held in Framington, Massachusetts on April 7-9, 1976. This book provides a comprehensive treatment of the interrelated elements of food service systems as presented in the conference. Particularly, this compilation shows a step-by-step approach to the problems apparent in food service systems. This includes analyzing and optimizing food, labor utilization, facility design, equipment selection, quality control, training, and microbiological and nutritional aspects in food service operations. Each element is tackled from the viewpoint of its analysis and design into a new system, with emphasis on the methodology involved. Some actual case histories of successful food service systems designs and implementation are included. This book will serve as a text for college and university level courses in Food Service Systems and other related courses. Aside from this, it will also be a good reference for food and food systems research workers, consultants, and planners.Lachance et a1 (7) compared the thiamine retention of commercial frozen chicken pot pies that were baked in a convection oven, infrared oven or conventional electric oven to an internal temperature of 1800F. They also determined the effectanbsp;...
|Title||:||Food Service Systems|
|Publisher||:||Academic Press - 2012-12-02|