Energy Star Guide For Restaurants
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Energy Star Guide For Restaurants
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Author :
language : en
Publisher:
Release Date : 2009
Energy Star Guide For Restaurants written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Restaurants categories.
Energy Star Guide For Cafes Restaurants And Institutional Kitchens
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Author :
language : en
Publisher:
Release Date : 2014
Energy Star Guide For Cafes Restaurants And Institutional Kitchens written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Restaurants categories.
Boosting Restaurant Profits With Energy Efficiency
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Author :
language : en
Publisher:
Release Date : 2006
Boosting Restaurant Profits With Energy Efficiency written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Restaurants categories.
Square-foot for square-foot, restaurants rank among the most energy-intensive commercial spaces in California. It's not just the cooking equipment that's to blame -- heating, cooling, lighting and sanitation each account for major portions of the average restaurant's electricity and natural gas consumption. As you might guess, all that energy use means there's a lot of room to start saving. But here's something you might not have guessed: Saving energy -- and thus saving money -- is easy. In some cases, it's as simple as changing a few everyday practices.
Guide To Energy Conservation For Food Service
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Author : United States. Office of Energy Conservation and Environment
language : en
Publisher:
Release Date : 1975
Guide To Energy Conservation For Food Service written by United States. Office of Energy Conservation and Environment and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Energy conservation categories.
Energy Audit Workbook For Restaurants
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Author : United States. Department of Energy. Office of Conservation and Solar Applications. Office of State Grant Programs
language : en
Publisher:
Release Date : 1978
Energy Audit Workbook For Restaurants written by United States. Department of Energy. Office of Conservation and Solar Applications. Office of State Grant Programs and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Energy auditing categories.
The Green Business Guide
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Author : Glenn Bachman
language : en
Publisher: Red Wheel/Weiser
Release Date : 2009-02-27
The Green Business Guide written by Glenn Bachman and has been published by Red Wheel/Weiser this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-02-27 with Business & Economics categories.
The Green Business Guide is a comprehensive resource designed to help organizations incorporate green practices into their operations. Its content blends strategic conversation at the board level with green planning and program management at the middle-level, and with how-to direction that spells out actions at the shop level.
The 10 Principles Of Food Industry Sustainability
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Author : Cheryl J. Baldwin
language : en
Publisher: John Wiley & Sons
Release Date : 2015-01-20
The 10 Principles Of Food Industry Sustainability written by Cheryl J. Baldwin and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-20 with Technology & Engineering categories.
Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The 10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources, enhance economic development, and close resource loops. The book makes this complex topic approachable and actionable by identifying the most pressing sustainability priorities across the entire food supply chain and showing, with tools and examples, how producers, processors, packers, distributors, marketers and retailers all play a role in advancing improvement. The book begins with an overview of the Principles of sustainability in the food industry: what they are and why they matter. Subsequent chapters focus on each of the Ten Principles in detail: how they relate to the food industry, their global relevance (including their environmental, health, and social impacts), and the best practices to achieve the potential of meaningful and positive progress that the Principles offer. Specific examples from industry are presented in order to provide scalable solutions and bring the concepts to life, along with top resources for further exploration. The Principles, practices, and potential of sustainability in the food industry covered in this book are designed to be motivating and to offer a much-needed and clear way forward towards a sustainable food supply.
Characterizing The Energy Efficiency Potential Of Gas Fired Commercial Foodservice Equipment
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Author : Charlene Spoor
language : en
Publisher:
Release Date : 2014
Characterizing The Energy Efficiency Potential Of Gas Fired Commercial Foodservice Equipment written by Charlene Spoor and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Restaurants categories.
Successful Management In Foodservice Operations
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Author : David K. Hayes
language : en
Publisher: John Wiley & Sons
Release Date : 2024-07-18
Successful Management In Foodservice Operations written by David K. Hayes and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-07-18 with Technology & Engineering categories.
Comprehensive resource covering key 'need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers Successful Management in Foodservice Operations is a single volume textbook addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success. The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the system of accounts for restaurants, flexibility of employee management due to COVID-enforced changes, and more. Each chapter ends with features to enable reader comprehension and practical application of concepts. These include: 'A Manager's 10-Point Effectiveness Checklist' offering ideas for management actions, and mini-case studies entitled 'What Would You Do?' with suggested answers. Successful Management in Foodservice Operations also discusses: Reading a Uniform Systems of Accounts for Restaurants (USAR) income statement, identifying a target market, and creating an effective proprietary website Managing marketing on third-party operated websites and labor costs and preparing and monitoring an operating budget Creating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs Running food trucks and 'ghost' restaurants, where no customers actually visit the 'restaurant' in person other than to pick-up pre-ordered food Successful Management in Foodservice Operations is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programs of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or food service operation. Part of Wiley's Foodservice Operations: The Essentials series.
Sustainability In The Food Industry
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Author : Cheryl J. Baldwin
language : en
Publisher: John Wiley & Sons
Release Date : 2011-11-18
Sustainability In The Food Industry written by Cheryl J. Baldwin and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-18 with Technology & Engineering categories.
Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. Sustainability in the Food Industry defines sustainability with a comprehensive review of the industry’s current approach to balancing environmental, economic and social considerations throughout the supply chain. In addition, tools and information are provided to enhance future progress. To achieve this, the book combines technical research summaries, case studies and marketing information. Coverage includes sustainability as it relates to: agricultural practices, food processing, distribution, waste management, packaging, life cycle analysis, food safety and health, environmental labeling, consumer insight and market demand, product development, practices in food manufacturing companies, food retailing and food service. An international group of authors covers the information from a global perspective. Sustainability in the Food Industry offers an overview of sustainable sources of impact and improvement, how they relate to the key sectors of the food industry and how programs may be implemented for further improvement.