ENERGY MANAGEMENT IN SELECTED COMMERCIAL AND NON COMMERCIAL FOOD SERYICE OPERATIONS
| dc.category | Journal Article | |
| dc.contributor.author | Thilagamani, S | |
| dc.date.accessioned | 2017-02-23T18:18:37Z | |
| dc.date.available | 2017-02-23T18:18:37Z | |
| dc.date.issued | 2012 | |
| dc.department | Food Service Management and Dietetics | en_US |
| dc.description.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. | en_US |
| dc.identifier.uri | https://ir.avinuty.ac.in/handle/avu/1751 | |
| dc.lang | English | en_US |
| dc.publisher.name | International Journal of Research in Social Science | en_US |
| dc.publisher.type | International | en_US |
| dc.title | ENERGY MANAGEMENT IN SELECTED COMMERCIAL AND NON COMMERCIAL FOOD SERYICE OPERATIONS | en_US |
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