Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
358
Energy Utilization and Conservation
Despite legislation and consumer pressure, energy conservation programs have not been a priority
among food service directors. Even though the energy crisis of 2000 is a fading memory
for most directors, the United States still faces serious energy problems, not the least of which
is increasing energy cost. This section reviews energy conservation practices that can be implemented
to contain energy costs and preserve endangered natural resources. Much of this material
is summarized from resources published during the late 1970s and early 1980s because
current references on the topic are limited.
Effective energy management practices can eliminate wasteful energy use in several key
areas, including the design of the operation and the selection, use, and maintenance of food
service equipment. Furthermore, proper equipment operation and ventilation systems can
reduce energy costs and improve employee productivity and comfort.
Energy Measurement and Rates
The unit of measurement for heat is the British thermal unit (BTU). A BTU is the amount of
heat required to raise one pound of water 1°F. Electrical rates are based on the amount of electricity
actually used and the demand charge, which is the price the utility charges for being able
to supply the maximum of electricity an operation might require during its peak demand periods.
To control energy costs, the food service manager needs to evaluate what the cost is for
various types of operations within the department, determine what operation has the highest
use, and develop and where possible implement a plan to reduce the area of highest use.
Energy Management Program
Five key steps dictate the design of an energy management program, as delineated in Figure 12.3.
The first step, establish an energy management team, assigns primary management responsibility
to a team member whose knowledge of and commitment to conserving energy is outstanding.
In smaller operations, the food service director may be given this responsibility. An energy
conservation “subteam” may be composed of members from each functional area of the operation
(for example, inventory control or food purchasing). The larger team should identify its
goals and objectives, determine methods to collect information needed to develop the energy
management program, and establish a realistic time period for developing and implementing this
program. A time frame for the initial evaluation also may be set at this point. To begin with, the
team leader should obtain essential information—for example, documentation of current energy
costs and method of determining them, anticipated increases in energy costs due to planned facility
expansion or rate increases, and addition of energy-intense equipment in the food service
department.
The second step, assess energy use and requirements, provides the team with information
essential for developing the energy plan. For example, during a walk-through survey of the
cafeteria and floor or pantry units, team members should identify potential energy-loss areas
and energy requirements for each piece of equipment. The Food Service Energy Management
Survey, developed by the research and development committee of the American Society of
Hospital Food Service Administrators in 1979 (see Figure 12.4), although dated, may be useful
in identifying areas on which to focus the team’s initial efforts. An energy equipment survey
form, such as the one shown in Exhibit 12.6, should be completed during the walk-through
to assess energy requirements for major pieces of equipment and refrigerated units. During the
walk-through, employee practices and work methods, as they relate to energy conservation,
should be observed and recorded.