Energy Consumption in the Food Service Industry: A Conceptual Model of Energy Management Considering Service Properties - Advances in Production Management Systems: Innovative Production Management Towards Sustainable Growth - Part II Access content directly
Conference Papers Year : 2015

Energy Consumption in the Food Service Industry: A Conceptual Model of Energy Management Considering Service Properties

Abstract

This paper examines features of energy consumption in the food service industry considering the possible effects caused by properties of service such as intangibility, heterogeneity, perishability, and simultaneity. This study examines four food service businesses: restaurant services with a cook-chill system, restaurant services with a cook-serve system, delivery of prepared food services, and home-meal replacements. The service provision process is analysed along with the energy input for each process. Subsequently, a conceptual model of energy demand management considering the simultaneity of service is proposed as a first step goal to enhance energy demand management.
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hal-01431150 , version 1 (10-01-2017)

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Tomomi Nonaka, Takeshi Shimmura, Nobutada Fujii, Hajime Mizuyama. Energy Consumption in the Food Service Industry: A Conceptual Model of Energy Management Considering Service Properties. IFIP International Conference on Advances in Production Management Systems (APMS), Sep 2015, Tokyo, Japan. pp.605-611, ⟨10.1007/978-3-319-22759-7_69⟩. ⟨hal-01431150⟩
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