Romanelli F
Hospitals. 1979 Feb 1;53(3):77-8, 91.
The cost and the availability of energy resources affect the cost of food service operations. Food service managers need to know the energy consumption and costs associated with preparation of various food products using various types of equipment. One study offers a technique that can enable them to measure these data.
能源资源的成本和可得性会影响食品服务运营的成本。食品服务经理需要了解使用各类设备制备各种食品所涉及的能源消耗和成本。一项研究提供了一种能使他们测量这些数据的技术。
