Improving catering productivity: By using cook-chill technology

Cornell Hotel and Restaurant Administration Quarterly

Volumn 38, Issue 6, 1997, Pages 5-67

  Clark, John R ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031537245     PISSN: 00108804     EISSN: None     Source Type: Journal    
DOI: 10.1177/001088049703800621     Document Type: Article

References (2)

1. 1 E.E. Adam, Jr., and R.J. Ebert, Productions and Operations Management: Concepts, Models, and Behaviour, 3rd Ed. (London: Prentice-Hall International Edition, 1986).
2. 2 For a discussion of Taco Bell's application of cook-chill production, see: Bradford T. Hudson, "Industrial Cuisine Revisited," Cornell Hotel and Restaurant Administration Quarterly, Vol. 39, No. 3 (June 1997), pp. 81-87.