Benefits of energy monitoring and auditing in the catering industry

W. J. Batty and S. D. Probert

Applied Energy, 1989, vol. 34, issue 3, 193-211

Abstract: Energy monitoring and auditing with respect to food preparation and especially cooking operations are desirable prerequisites (i) for strategic planning of catering activities, and (ii) before kitchen retrofits are undertaken.

Date: 1989
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