Energy expended in alternate foodservice systems for chicken menu items

Preliminary data from the application of an energy accounting model were given for various chicken entrees served in four types of foodservice systems. Comparisons among the data indicated large variations in BTUs expended per weight of chicken menu item processed for service. Based on the preliminary data analysis, several implications were made as to how the application of this energy-accounting model can be used to identify areas in which energy can be used more effectively. Recommendations were made for applying this model on a wide scale, so that statistical comparisons can be made among alternate foodservice systems.