Course Description:
Basic Foodservice Audit- Knowing the fundamentals of water and energy use in commercial kitchens, and how appliances use both, is vital to making smart business decisions about how to buy and operate kitchen equipment. This seminar will help you understand basic energy and water use terms and concepts, help you better manage consumption, and demonstrate how efficient appliances and their proper use can improve your bottom line.
About the Speaker:
Todd Bell is responsible for the foodservice energy audit program of the Food Service Technology Center (FSTC) in San Ramon, CA, which evaluates commercial kitchen appliance performance. This comprehensive audit program examines the HVAC systems, refrigeration, cooking equipment, lighting, and sanitation systems of commercial foodservice operations. In his work with the FSTC, he has conducted well over 100 site surveys in the past year. Todd is also responsible for the performance testing of various foodservice appliances and systems.
