| Journal Call no. | G155.A8A84 |
|---|---|
| Article Title | Chefs revel in hi-tech kitchens. |
| Is Part Of | Asian hotelier ; Jun 1994, supplement, p.7, illus. |
| Abstract | In Hongkong, where the crowded environment often means catering staff have expensive and perishable goods loaded off onto dirty footpaths, then carried by hand up stair-ways, the stadium delivery system is a dream come true -- kitchen, cold storage and washing eqiuipment are of standards that would be the envy of many chefs in five star hotels. |