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 language | English |
|---|---|
| Pages (from-to) | 273-290 |
| Number of pages | 18 |
| Journal | Foodservice Research International |
| Volume | 14 |
| Publication status | Published - 2004 |