The central kitchen produces more than 12,000 meals a day using reallocated labor resources from across dining operations. Other campus dining halls are run by chefs de cuisine who develop about a third of each day’s menu for their specific populations, but their operations are streamlined by using the central facility for volume cooking and advance production with processes like cook-chill and sous vide. Arrillaga also serves as a regional emergency center. The central kitchen ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.