The remaining sections of this chapter are essentially checklists of items that should be surveyed and analyzed. Each will reduce energy consumption and/ or increase the efficiency of equipment presently being used in the industry. ... the profit before income taxes was increased in the previous example by $2, 200 without increasing prices or reducing services. There is probably no other area in the hotel or food service unit where such little effort could have as high a return on youranbsp;...
|Title||:||Maintenance and Engineering for Lodging and Foodservice Facilities|
|Author||:||Frank D. Borsenik|
|Publisher||:||Educational Institute of American Hotel & Motel Association - 1975|