Why is it important to use energy conservation in the foodservice industry?

Question description

  • Explain how overproduction and underproduction can affect cost.
  • What are two ways to control quantity demand?
  • Why is the setup of a recipe so important to the foodservice industry?
  • Why is the ingredient room so important to the foodservice industry and what goes on in the ingredient room?
  • What are the sources of energy the food service uses?
  • Why is it important to use energy conservation in the foodservice industry?
  • Describe how to create a well-executed energy management plan?
  • ENERGY STAR has a voluntary partnership among US organizations, i.e., with the US Environmental Protection Agency (EPA) and the US Department of Energy. What does their partnership entail?
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