330039 VO Communal feeding (2011S)

About the Public catering, its importance in Austria and the role of nutrition scientists in the Public catering. Catering forms of supply (of communal catering to the social catering) and their exclusion from the usual restaurants. Services to be provided by Public catering. Today, conventional food systems and their advantages and disadvantages from a nutritional point of view. Addressed to the food service organization, hygiene and business management, and quality management issues. Here, in connection with the practical implementation of the DACH - reference values in public catering, particularly the food plan design and formulation development, as possible approaches for food scientists to optimize the nutrient supply.