Technological developments and the need for technical competencies in food services

Keyphrases

• Technological Progress 100%
• Food Service 100%
• Technical Skills 100%
• Cook-chill 66%
• Temperature Distribution 33%
• Production Process 33%
• Cooked Meat 33%
• Natural Preservation 33%
• Knowledge-how 33%
• Service Technology 33%
• Packaging Technology 33%
• Product Deterioration 33%
• Cook-freeze 33%
• Food Safety 33%
• Commercial Foods 33%
• Hazard Analysis Critical Control Point (HACCP) 33%
• Safety Design 33%
• Institutional Food 33%
• Service System 33%
• High-tech 33%
• Nutritional Value 33%
• Food Microbiology 33%
• Food Science 33%
• Sensory Attributes 33%
• Technological Challenges 33%
• Foodservice Establishments 33%
• Engineering Technology 33%
• Safety Attributes 33%
• Fast Food 33%
• Nutritional Characteristics 33%

Food Science

• Food Safety 100%
• HACCP 100%
• Cook-Freeze System 100%
• Nutritive Value 100%
• Food Microbiology 100%
• Fast Food 100%
• Food Science 100%