HAL will be down for maintenance from Friday, June 10 at 4pm through Monday, June 13 at 9am. More information
Skip to Main content Skip to Navigation
Conference papers

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.
Document type :
Conference papers
Complete list of metadata

Cited literature [20 references]  Display  Hide  Download

https://hal.inria.fr/hal-01431150
Contributor : Hal Ifip Connect in order to contact the contributor
Submitted on : Tuesday, January 10, 2017 - 3:23:19 PM
Last modification on : Thursday, March 5, 2020 - 4:45:04 PM
Long-term archiving on: : Tuesday, April 11, 2017 - 3:49:11 PM

File

346973_1_En_69_Chapter.pdf
Files produced by the author(s)

Licence


Distributed under a Creative Commons Attribution 4.0 International License

Identifiers

Citation

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⟩

Share

Metrics

Record views

64

Files downloads

692