The first step in an energy management program should be:
A) assign responsibility for energy conservation
B) conduct an energy audit
C) develop an energy conservation plan
D) train employees to shut off equipment when not in use
Correct Answer:
Verified
Q3: Radiant heat barriers are able to both
Q4: Energy costs in most foodservice operations have
Q5: In a foodservice operation, a waste audit
Q6: An example of recycling food waste is:
A)
Q7: Currently there is no method for recycling
Q9: Solid waste management tools used to reduce
Q10: "The use of sustainable principles that minimize
Q11: Which of the following is a renewable
Q12: Because of energy costs, air conditioned kitchens
Q13: Of the durable goods extracted in the
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