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hardcover. Zustand: Very Good. Cook-Chill Catering: Technology and Management provides a comprehensive guide to the principles, equipment and operational systems behind modern cook-chill food production. It explains the science of controlled cooling, storage and regeneration, alongside the workflow planning needed to maintain food quality, safety and consistency at scale. The book also covers menu design, HACCP considerations, staffing, cost control and the practical challenges of implementing a cook-chill system in commercial kitchens. A valuable resource for caterers, hospitality managers and students seeking a clear, authoritative introduction to this widely used production method.…

Zustand: New. In English.