ENERGY MANAGEMENT IN SELECTED COMMERCIAL AND NON COMMERCIAL FOOD SERYICE OPERATIONS
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Date
2012
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Abstract
Energy Management is the practice of controlling procedures, operations and
equipment that contribute to the energy use, comprising electricity, gas, water and other natural
resources. Educating the management and the employees of the food service operations about the
energy crisis, the methods of energy conservation, adoption of energy efficient equipments, waste
to energy and energy from waste techniques for the development of pollution free environment
will enhance the energy management practices. Energy conservation practices in business practice
will help to fight the energy crises and save the energy and environment for the future generation.