TAILIEUCHUNG - Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 5 - Thomas, Norman, Katsigris

After completing this chapter, students will be able to: Identify the major objective of a payment policy, critique the costs of paying sooner than necessary and of paying too late, compare and contract the bill-paying procedures that can be employed by hospitality operators. | Electricity and Energy Management Chapter 5 (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Track energy usage and determine annual electricity costs Identify the proper terms used to select appliances and decipher utility bills Describe basic electrical principles: how power flows into your building and equipment Identify tips for choosing energy-efficient equipment Explain how foodservice operations are using renewable energy Identify tips for saving energy in all phases of a foodservice operation. Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Understanding Energy Use The best way to save both energy and money is to plan and implement an Energy Management System, which consists of six components: Energy accounting Energy audit Retrofitting Low-cost and no-cost ideas Capital project Continued surveillance (c) 2014 by John Wiley & Sons, Inc. Energy Audits Utility providers will perform simple, walk-through audits at the request of customers Usually free of charge Some suggestions (replacing an appliance, adding insulation) may involve cost Analysis audit is more complex. Requires gathering more info about all heating and cooling systems, appliances Not free; pay a fee Recommendations may include: Structural or design modifications to building Replacing or retrofitting some equipment A target electric rate that is “best” for your business (c) 2014 by John Wiley & Sons, Inc. Energy Audits A financial analysis of each energy conservation measure (ECM) allows you to compare cost to potential payoff over time. For example, if an energy audit says recessed lighting in dining room is inefficient, options to compare might be: Change to more energy-efficient bulbs: reflector (R) or ellipsoidal reflectors (ER). Paint room a lighter color: more reflective, requires less lighting. Install more light switches or dimmers for better control of individual areas or rooms. Lower the ceiling height. Install skylights or light tubes. .

• Du lịch
• Foodservice facility
• Restaurants design
• Restaurants equipment
• Hospitality industry
• Foodservice offers
• Foodservice business
• Restaurant business
• Foodservice management principles
• The foodservice industry
• The systems approach
• Food safety
• Facility sanitation