Energy Conservation

Question 1

Critical Thinking Questions for Chapter 6

• Explain how overproduction and underproduction can affect cost.
• What are two ways to control quantity demand?
• Why is the setup of a recipe so important to the foodservice industry?
• Why is the ingredient room so important to the foodservice industry and what goes on in the ingredient room?
• What are the sources of energy the food service uses?
• Why is it important to use energy conservation in the foodservice industry?
• Describe how to create a well-executed energy management plan?
• ENERGY STAR has a voluntary partnership among US organizations, i.e., with the US Environmental Protection Agency (EPA) and the US Department of Energy. What does their partnership entail?
• PLEASE ANSWER THESE 8 Question above

Question 2

Dissemination of EBP (evidence-based practice) and research, such as presenting results at a conference or writing an article for a journal, is an important part of professional practice. Identify one professional journal and one nursing or health care conference where you might present your project (my project: effect of nutrition in our health). Discuss why each of your choices is the best option for you to disseminate your new knowledge.