Energy & management
1977
Several energy conservation approaches and projects of particular interest to foodservice operators are reported. Implementation of an energy monitoring system and an energy saver system was successful in two fast food restaurants. Some universities and hospitals use computer monitoring, lock refrigerators, and involve employees and students in the efforts to conserve. Guidelines are given for pinpointing energy usage for each department and each piece of equipment, and for measuring energy waste. New research projects are reviewed.
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