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This entity has been acknowledged as one of the best, in this area. It is operated by Fisher-Nickel, Inc. In addition, it has developed more…
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Individual Study of the of the Individual Study Question One- What does Food Service Technology Center do? The Food Service Technology Center undertakes the testing of energy efficiency of commercial kitchens and the performance of appliances. This entity has been acknowledged as one of the best, in this area. It is operated by Fisher-Nickel, Inc. In addition, it has developed more than 40 Standard Test Methods for assessing the performance of systems and commercial kitchen appliances (Fisher-Nickel, inc, 2014). As such, the Food Service Technology Center is firmly committed to testing food service equipment, by using the best instruments and scientific procedures available.
Question Two-What do you think about the role of Energy Efficient Equipment in today’s FS operations?
The utilization of cutting-edge technologies could enrich the energy efficiency and functioning of the extant food service equipment. Nevertheless, the employment of existing technologies could furnish the maximum return, in the short term. These technologies, include insulation, better design of heat exchangers, and improved controls (Fisher, 2002). In today’s food service operations, energy efficient equipment plays an important role by reducing the costs and increasing the profits of an organization. As such, organizations become more productive and competitive by adopting these technologies.
Question Three-How will you define sustainable restaurants and can you give some examples?
The term sustainability, in the context of restaurants, connotes their management of the environmental and social influences of their activities. Restaurants that commit themselves to sustainability can engender tremendous difference to animal welfare, climate change, and food waste. Moreover, when the restaurants publicly declare their contribution to sustainability, their customer can bestow their patronage upon the restaurants that uphold the values that they believe in (Sustainable Restaurant Association, 2010).
In addition, the Sustainable Restaurant of the Year award is bestowed upon the restaurant that has achieved the maximum Sustainability Rating score. In order to be made the recipient of this award, the aspiring restaurant has to conduct the essential sustainability actions. Moreover, it has to make certain that sustainability is a continuous process, in addition to being accorded top priority. Some of the aspects involved could be providing customers with better sustainable fish options, commitment to practices that improve energy efficiency, and recycling various types of waste (Sustainable Restaurant Association, 2010).
Some examples of sustainable restaurants are the Lussmans, which received the Sustainable Small Group of the Year award; the Geronimo Inns, which was awarded the Sustainable Large Group of the Year; the Bay Fish and Chips, which was bestowed upon with the SRA Award for Environment; the James Miller Room, which won the SRA Award for Society; and Carluccio’s, which claimed the Sustainable Innovation Award (Sustainable Restaurant Association, 2014).
Question Four-What’s the role of Foodservice equipment in sustainability?
It is feasible for restaurants to limit their dependence upon the scarce natural resources and to reduce their utility costs. To achieve these objectives, restaurants can resort to energy efficient and water saving equipment for cooking, storage and holding, diminishing waste in labor and production, and reduction in energy consumption. In this context, sustainability denotes completing the circle with regard to what is used and reused (Levin, 2010).As such, food service equipment plays a major role in attaining sustainability in food service operations.
Energy efficiency norms and rating mechanisms are essential for improving the energy performance of commercial food service equipment. It has been conjectured that paucity of comprehension among manufacturers and purchasers, regarding standard effectiveness, has proved to be the cardinal impediment to improving the efficiency of commercial refrigeration and food service equipment (Fisher, 2002).
Reference
Fisher, D. (2002). Commercial Cooking Appliance Technology Assessment. San Ramon, CA, USA: Fisher-Nickel, Inc.
Fisher-Nickel, inc. (2014). Food Service Technology Center. Retrieved October 26, 2014, from http://www.fishnick.com/about/overview/
Levin, A. (2010, December 22). Sustainability: The Role of Equipment and Supplies in Creating Greener Foodservice Operations. Retrieved October 26, 2014, from Foodservice equipment & supplies: http://www.fesmag.com/features/foodservice-issues/5195-sustainability-the-role-of-equipment-and-supplies-in-creating-greener-foodservice-operations
Sustainable Restaurant Association. (2010). Sustainable Restaurant of the Year. Retrieved October 26, 2014, from http://www.thesra.org/some-good-thing/sustainable-restaurant-awards-2014/sustainable-restaurant-of-the-year/
Sustainable Restaurant Association. (2010). What are sustainable restaurants? Retrieved October 26, 2014, from http://www.thesra.org/about-us/what-is-sustainability/
Sustainable Restaurant Association. (2014). Sustainable Restaurant Awards 2014. Retrieved October 26, 2014, from http://www.thesra.org/some-good-thing/sustainable-restaurant-awards-2014/ Read More
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