ENERGY MANAGEMENT IN COMMERCIAL FOOD SERVICE OPERATIONS

Asia has experienced the world’s fastest economic growth, accompanied by rapid urbanisation. This remarkable growth has led to twin energy challenges namely sustainability and energy security and this study explores the possible energy conservation methods in the selected food service operations and hencethe study was undertaken with objectives to study the different types of energy used in selected food service operations, assess the renewable and non renewable resources used in various sections of the food service operations and develop the various energy conservation methods adopted at food service operations. A total of five food service operations with three commercial and two non- commercial food service operations at Coimbatore were selected for the study. An energy audit programme was conducted for three sessions at each food service to understand the existing pattern in energy management using a checklist. Based on the results of the energy audit, the guidelines were planned and implemented for two days at each food service operation using flash cards, power point presentation and face to face to discussions. A total of forty employees with eight from each food service operations were deputed to participate in the programme. The energy management programmes planned and implemented to the selected Commercial Food Service Operations and Non Commercial Food Service Operations when interpreted with statistical ‘t’ test a significant improvement at five percent levels both at the selected Commercial Food Service Operations and Non Commercial Food Service Operations.