title: Study shows how to measure energy use, costs in food service.
abstract: The cost and the availability of energy resources affect the cost of food service operations. Food service managers need to know the energy consumption and costs associated with preparation of various food products using various types of equipment. One study offers a technique that can enable them to measure these data.
mesh_terms: D003296:Cooking; D003297:Cooking and Eating Utensils; D005521:Food Service, Hospital / Q000191:economics*; D005579:Fossil Fuels; D013714:Tennessee
chemical_list: D005579:Fossil Fuels