2013 Volume 64 Issue 5 Pages 233-242
We examined the kitchen appliances used and gas consumed in training for food service management to enable the design of energy-conservation education programs in training courses for registered dietitians. The average gas consumption per day was 6.32±0.39㎥ , of which 73% was used by cooking appliances, and 27%, by the dish washer. The gas consumption per minute was most for the tilting kettle (0.0320±3.0176㎥ /min) and least for the combination oven (0.0131±1.0049㎥ /min). The gas consumed per meal was most for the main dish, although differing according to the menu and cooking appliance. The amount of energy consumed at a training institution was influenced by the experience of the cooks, equipment used, food menu, and number of cooks involved in the kitchen. An analysis of the energy consumed in every institution will enable a cost-effective technique for energy conservation to be established, and the fuel, lighting, and water costs to be reduced.
