Food service equipment and energy costs.
Guidelines are presented to help food service administrators make sound decisions on when and how to replace their food production equipment with more energy-efficient models.
D003246:Conservation of Energy Resources / Q000191:economics*; D003247:Conservation of Natural Resources / Q000191:economics*; D003657:Decision Making; D004865:Equipment and Supplies, Hospital / Q000592:standards; D005521:Food Service, Hospital / Q000191:economics / Q000458:organization & administration*; D006361:Heating / Q000295:instrumentation; D006801:Humans; D007221:Industry; D011682:Purchasing, Hospital / Q000379:methods*; D013997:Time Factors