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Managing energy: A step by step process



Managing energy: A step by step process



Cooking for profit: (418) 10-11



Stepwise guidelines are provided to aid food service managers in improving energy utilization efficiency in their food service operations. Several advantages of an energy management program are discussed, and the need to consult with outside resources (utilities, engineering consultant, etc.) is pointed out. Ten key questions are provided to evaluate the current situation in a food service operation and to test current energy management practices from an outsider's point of view. A model illustrates how a typical successful energy management program can be conducted to achieve increasing energy savings during the first 2 years, during years 3-5, and beyond 5 years. This model was developed from the shared experience of over 500 energy managers in business and industry who have initiated and practiced successful energy management programs.(wz)

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