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The Contribution of Catering to the Diet

British Food Journal

ISSN: 0007-070X

Article publication date: 1 March 1992

Abstract

In recent years, there has been a gradual increase in the proportion of food which is eaten away from home. This is causing concern because much of this food does not conform to the recognized dietary recommendations. Although there have been a number of interesting innovations in the catering industry, the general position is far from satisfactory.

Keywords

Citation

Kirk, D. and Daly, L. (1992), "The Contribution of Catering to the Diet", British Food Journal, Vol. 94 No. 3, pp. 22-25. https://doi.org/10.1108/00070709210010526

Publisher

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MCB UP Ltd

Copyright © 1992, MCB UP Limited