| This practical guidebook for cook, chill, retherm and serve (CCRS) operations was developed for owners and managers of small central kitchens and restaurants. The purpose of this guidebook is to help guide a smooth transformation of an existing facility to a Cook-Chill operation. The goals of this guidebook are to help readers understand the basic principles of how to implement CCRS process in restaurant kitchens and small central kitchens, how to operate a CCRS system, and how to train and manage staff involved in the CCRS process. To achieve this, the guidebook developed consists of practical information with suggested projects and practice tests to ensure readers have gained the basic knowledge of the CCRS operations. |
