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

被引：5
|
作者：
Nonaka, Tomomi [1 ]
Shimmura, Takeshi [2 ]
Fujii, Nobutada [3 ]
Mizuyama, Hajime [1 ]
机构：
[1] Aoyama Gakuin Univ, Dept Ind & Syst Engn, Chuo Ku, 5-10-1 Fuchinobe, Sagamihara, Kanagawa 2525258, Japan
[2] Ganko Food Serv Co Ltd, Osaka, Japan
[3] Kobe Univ, Grad Sch Syst Informat, Kobe, Hyogo 657, Japan
来源：
ADVANCES IN PRODUCTION MANAGEMENT SYSTEMS: INNOVATIVE PRODUCTION MANAGEMENT TOWARDS SUSTAINABLE GROWTH (AMPS 2015), PT II | 2015年 / 460卷
关键词：
Energy consumption; Food service industry; Restaurant; Service engineering; Simultaneity; Service production system; LIFE-CYCLE ASSESSMENT; PRODUCTS; SYSTEMS; LCA;
D O I：
10.1007/978-3-319-22759-7_69
中图分类号：
TP [自动化技术、计算机技术];
学科分类号：
0812 ;
摘要：
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.
引用
收藏
页码：605 / 611
页数：7
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