The Review of Foodservice Systems and Associated Research

S. Rodgers

Research output: Contribution to journalArticle

Abstract

Foodservice systems allow economical food provision in the commercial and institutional hospitality sectors. The systems' development is supported by research in engineering (equipment); food science (safety, quality and nutrition); and operations management (system election criteria and productivity). As a result, methods vary from microbiological and instrumental to computer modeling and case studies. The potential benefits of research include higher quality products, better operational efficiency and improved process control.
Original languageEnglish
Pages (from-to)273-290
Number of pages18
JournalFoodservice Research International
Volume14
Publication statusPublished - 2004

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food service
process control
food science
product quality
management systems
engineering
nutrition
case studies
methodology

Cite this

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The Review of Foodservice Systems and Associated Research. / Rodgers, S.

In: Foodservice Research International, Vol. 14, 2004, p. 273-290.

Research output: Contribution to journalArticle

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