Abstract
Asia has experienced the world’s fastest economic growth, accompanied by rapid urbanisation. This remarkable growth has led to twin energy challenges namely sustainability and energy security and this study explores the possible energy conservation methods in the selected food service operations and hencethe study was undertaken with objectives to study the different types of energy used in selected food service operations, assess the renewable and non renewable resources used in various sections of the food service operations and develop the various energy conservation methods adopted at food service operations. A total of five food service operations with three commercial and two non- commercial food service operations at Coimbatore were selected for the study. An energy audit programme was conducted for three sessions at each food service to understand the existing pattern in energy management using a checklist. Based on the results of the energy audit, the guidelines were planned and implemented for two days at each food service operation using flash cards, power point presentation and face to face to discussions. A total of forty employees with eight from each food service operations were deputed to participate in the programme. The energy management programmes planned and implemented to the selected Commercial Food Service Operations and Non Commercial Food Service Operations when interpreted with statistical ‘t’ test a significant improvement at five percent levels both at the selected Commercial Food Service Operations and Non Commercial Food Service Operations.
Highlights
Asia has experienced the world’s fastest economic growth, accompanied by rapid urbanisation. This remarkable growth has led to twin energy challenges namely sustainability and energy security and this study explores the possible energy conservation methods in the selected food service operations and the study was undertaken with objectives to study the different types of energy used in selected food service operations, assess the renewable and non renewable resources used in various sections of the food service operations and develop the various energy conservation methods adopted at food service operations
Energy Management in food service operations is the practice of controlling procedures, operations and equipment that contribute to the energy use comprising electricity, gas, water and other natural resources
“Energy Management in Selected Commercial Food Service Operations” was undertaken with the objective to study the different types of energy used in selected food service operations, asses renewable and non renewable resources used in various sections of the food service operations, to develop the various energy conservation methods of food service operations
Summary
Energy Management in food service operations is the practice of controlling procedures, operations and equipment that contribute to the energy use comprising electricity, gas, water and other natural resources. The common sources of energies are non-renewable, such as all fossil fuels (coal, petroleum and natural gas) are formed millions of years ago and cannot be reproduced and they emit carbon di oxide when burned. The sources of energy which have accumulated in nature over a very long time and cannot be quickly replaced when exhausted are termed as nonrenewable source of energy. Waste represents an increasingly important fuel source. Using waste as fuel can have important environmental benefits. It can provide a safe and cost ineffective way of waste disposal but can help reduce carbon-di-oxide emission (Bose, 2009)
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