Powered by Deep Web Technologies
Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


1

Energy Savings for Quick Service Restaurants  

Science Conference Proceedings (OSTI)

Journal article describing PNNL's work to accomplish a 50% reduction in energy use for quick service restaurants.

Zhang, Jian; Schrock, D. W.; Livchak, A.; Liu, Bing

2011-03-17T23:59:59.000Z

2

Category:QuickServiceRestaurant | Open Energy Information  

Open Energy Info (EERE)

QuickServiceRestaurant QuickServiceRestaurant Jump to: navigation, search Go Back to PV Economics By Building Type Media in category "QuickServiceRestaurant" The following 77 files are in this category, out of 77 total. SVQuickServiceRestaurant Albuquerque NM Public Service Co of NM.png SVQuickServiceRestaura... 65 KB SVQuickServiceRestaurant Atlantic City NJ Public Service Elec & Gas Co.png SVQuickServiceRestaura... 64 KB SVQuickServiceRestaurant Baltimore MD Baltimore Gas & Electric Co.png SVQuickServiceRestaura... 67 KB SVQuickServiceRestaurant Bismarck ND Montana-Dakota Utilities Co (North Dakota).png SVQuickServiceRestaura... 72 KB SVQuickServiceRestaurant Boulder CO Public Service Co of Colorado.png SVQuickServiceRestaura... 61 KB SVQuickServiceRestaurant Bridgeport CT Connecticut Light & Power Co.png

3

Category:FullServiceRestaurant | Open Energy Information  

Open Energy Info (EERE)

FullServiceRestaurant FullServiceRestaurant Jump to: navigation, search Go Back to PV Economics By Building Type Pages in category "FullServiceRestaurant" This category contains only the following page. O Openei test page Media in category "FullServiceRestaurant" The following 77 files are in this category, out of 77 total. SVFullServiceRestaurant Albuquerque NM Public Service Co of NM.png SVFullServiceRestauran... 66 KB SVFullServiceRestaurant Atlantic City NJ Public Service Elec & Gas Co.png SVFullServiceRestauran... 63 KB SVFullServiceRestaurant Baltimore MD Baltimore Gas & Electric Co.png SVFullServiceRestauran... 69 KB SVFullServiceRestaurant Bismarck ND Montana-Dakota Utilities Co (North Dakota).png SVFullServiceRestauran... 72 KB SVFullServiceRestaurant Boulder CO Public Service Co of Colorado.png

4

Body Mass Index, Neighborhood Fast Food and Restaurant Concentration, and Car Ownership  

E-Print Network (OSTI)

VW. Weight status and restaurant availability: a multilevelL, MacIntyre S. McDonald's restaurants and neighborhoodprevalence of fast food restaurants: state- level analysis.

Inagami, Sanae; Cohen, Deborah A.; Brown, Arleen F.; Asch, Steven M.

2009-01-01T23:59:59.000Z

5

Service design for Chinese restaurant management in Finland.  

E-Print Network (OSTI)

??The main objective of the thesis is focused on understanding the service and operation model of Chinese restaurants in Finland, identifying the gaps between the… (more)

Yang, Yan

2011-01-01T23:59:59.000Z

6

The Effect of Fast Food Restaurants on Obesity  

E-Print Network (OSTI)

Abstract. We investigate the health consequences of changes in the supply of fast food using the exact geographical location of fast food restaurants. Specifically, we ask how the supply of fast food affects the obesity rates of 3 million school children and the weight gain of over 1 million pregnant women. We find that among 9 th grade children, a fast food restaurant within a tenth of a mile of a school is associated with at least a 5.2 percent increase in obesity rates. There is no discernable effect at.25 miles and at.5 miles. Among pregnant women, models with mother fixed effects indicate that a fast food restaurant within a half mile of her residence results in a 2.5 percent increase in the probability of gaining over 20 kilos. The effect is larger, but less precisely estimated at.1 miles. In contrast, the presence of non-fast food restaurants is uncorrelated with obesity and weight gain. Moreover, proximity to future fast food restaurants is uncorrelated with current obesity and weight gain, conditional on current proximity to fast food. The implied effects of fast-food on caloric intake are at least one order of magnitude smaller for mothers, which suggests that they are less constrained by travel costs than school children. Our results imply that policies restricting access to fast food near schools could

Janet Currie

2009-01-01T23:59:59.000Z

7

Research on Food Allergy Information using Smart Mobile Media Devices to Enhance Communication at Restaurants  

Science Conference Proceedings (OSTI)

Dealing with food allergies in the restaurant industry is becoming important as more customers have needs and restaurants are concerned with corporate social responsibilitiy CSR. This research discusses how to provide information to facilitate the communication ... Keywords: Consumer Communication, Enhanced Restaurant Communication, Food Allergy Information, Restaurant Industry, Smart Mobile Media Devices

Donald L. Amoroso; Mikako Ogawa; Ayaka Tanaka; Keiichi Noda; Ayako Kawai

2012-07-01T23:59:59.000Z

8

Restaurant Service Employees Organizational Commitment: Shared Gratuity versus Independent Gratuity Environments.  

E-Print Network (OSTI)

??This study examined the organizational commitment levels between 207 restaurant service employees from 11 restaurants working in different types of gratuity distribution environments, those sharing… (more)

Roe, Susan J.

2012-01-01T23:59:59.000Z

9

Minimum Energy Ventilation for Fast Food Restaurant Kitchens  

Science Conference Proceedings (OSTI)

Cooking equipment exhaust systems have a significant impact on the energy consumption of fast food restaurants. This research investigated issues that relate to the energy performance of commercial kitchen ventilation systems and demonstrated that significant energy and cost savings can be achieved by reducing ventilation rates.

1996-10-30T23:59:59.000Z

10

Solar demonstration project in a fast-food restaurant  

Science Conference Proceedings (OSTI)

Results are given of a two-phase program in which the first phase included the successful use of heat reclamation equipment and energy conservation techniques at a typical fast-food restaurant. The project's second phase involved the engineering, designing, installation and interfacing of a solar collector system at the facility. The report will help to serve as a guide for other restaurants around the state, and possibly the nation, which wish to install energy saving systems, or adopt energy-saving techniques, geared to their special needs and equipment.

McClenahan, D.

1980-11-01T23:59:59.000Z

11

Analysis for a Fast Food Restaurant: Comparison of Three Fuel Choices  

Science Conference Proceedings (OSTI)

Electricity consumes 75 percent or more of the energy dollar of a typical fast food restaurant. This report describes the results of a computer simulation comparing energy costs for four fast food restaurants in Phoenix, Arizona, with differences only in the fuel used for certain end uses. The all-electric restaurant with high-efficiency equipment proved a cost-competitive alternative to the fossil-fuel-based restaurant in this area.

1996-03-09T23:59:59.000Z

12

Food Service | Open Energy Information  

Open Energy Info (EERE)

and sale of food and beverages for consumption. Sub Categories fast food, restaurant or cafeteria References EIA CBECS Building Types 1 References EIA CBECS...

13

Restaurants  

NLE Websites -- All DOE Office Websites (Extended Search)

Quick-find list Argonne | Continental | Mixed Menu | Burgers & Dogs | Pizza | Chicken | Seafood | Italian Mexican | Breakfast | Sandwiches | Asian | Other/Ethnic | BBQ | Brew Pubs | 24-Hour | Dinner/Movie updated 12/11/2013 Argonne Cafeteria (ANL access only) Bldg. 213 Argonne Guest House Bldg. 460 630-739-6000 401 Grill Bldg. 401 CONTINENTAL 2100 Blue (Renaissance Hotel) 2100 Spring Road, Oak Brook 630-573-2800 The Clubhouse Restaurant 298 Oak Brook Center, Oak Brook 630-472-9322 J. Alexander's 1410 W. 16th., Oak Brook 630-573-8180 The Flame 803 Joliet Rd., Countryside 708-352-3442 MIXED MENU Baker's Square 7409 Rt. 83, Hinsdale 630-986-9330 Baker's Square 2020 W. 75th St., Woodridge 630-241-0609 Bar Louie 619 E Boughton Rd #A, Bolingbrook 630-410-7100

14

Commercial Reference Building: Full Service Restaurant | OpenEI  

Open Energy Info (EERE)

Full Service Restaurant Full Service Restaurant Dataset Summary Description Commercial reference buildings provide complete descriptions for whole building energy analysis using EnergyPlus simulation software. Included here is data pertaining to the reference building type Full-Service Restaurant for each of the 16 climate zones, and each of three construction categories: new construction, post-1980 construction existing buildings, pre-1980 construction existing buildings.The dataset includes four key components: building summary, zone summary, location summary and a picture. Building summary includes details about: form, fabric, and HVAC. Zone summary includes details such as: area, volume, lighting, and occupants for all types of zones in the building. Location summary includes key building information as it pertains to each climate zone, including: fabric and HVAC details, utility costs, energy end use, and peak energy demand.In total, DOE developed 16 reference building types that represent approximately 70% of commercial buildings in the U.S.; for each type, building models are available for each of the three construction categories. The commercial reference buildings (formerly known as commercial building benchmark models) were developed by the U.S. Department of Energy (DOE), in conjunction with three of its national laboratories.Additional data is available directly from DOE's Energy Efficiency & Renewable Energy (EERE) Website, including EnergyPlus software input files (.idf) and results of the EnergyPlus simulations (.html).

15

Commercial Reference Building: Quick Service Restaurant | OpenEI  

Open Energy Info (EERE)

Quick Service Restaurant Quick Service Restaurant Dataset Summary Description Commercial reference buildings provide complete descriptions for whole building energy analysis using EnergyPlus simulation software. Included here is data pertaining to the reference building type Quick Service Restaurant for each of the 16 climate zones, and each of three construction categories: new construction, post-1980 construction existing buildings, pre-1980 construction existing buildings.The dataset includes four key components: building summary, zone summary, location summary and a picture. Building summary includes details about: form, fabric, and HVAC. Zone summary includes details such as: area, volume, lighting, and occupants for all types of zones in the building. Location summary includes key building information as it pertains to each climate zone, including: fabric and HVAC details, utility costs, energy end use, and peak energy demand.In total, DOE developed 16 reference building types that represent approximately 70% of commercial buildings in the U.S.; for each type, building models are available for each of the three construction categories. The commercial reference buildings (formerly known as commercial building benchmark models) were developed by the U.S. Department of Energy (DOE), in conjunction with three of its national laboratories.Additional data is available directly from DOE's Energy Efficiency & Renewable Energy (EERE) Website, including EnergyPlus software input files (.idf) and results of the EnergyPlus simulations (.html).

16

The e¤ect of fast food restaurants on obesity and weight gain  

E-Print Network (OSTI)

We investigate how changes in the supply of fast food restaurants affect weight outcomes of 3 million children and 3 million pregnant women. Among ninth graders, a fast food restaurant within 0.1 miles of a school results in a 5.2 percent increase in obesity rates. Among pregnant women, a fast-food restaurant within 0.5 miles of residence results in a 1.6 percent increase in the probability of gaining over 20 kilos. The implied effects on caloric intake are one order of magnitude larger for children than for mothers, consistent with smaller travel cost for adults. Non-fast food restaurants and future fast-food restaurants are uncorrelated with weight outcomes. (JEL I12, J13, J16, L83) In the public debate over obesity it is often assumed the widespread availability of fast food restaurants is an important determinant of obesity rates. Policy makers in several cities have responded by restricting the availability or content of fast food, or by requiring posting of the caloric content of the meals (Julie Samia Mair, Matthew

Janet Currie; Stefano Dellavigna; Enrico Moretti; Vikram Pathania

2010-01-01T23:59:59.000Z

17

Food Service Buildings  

U.S. Energy Information Administration (EIA) Indexed Site

Service Service Characteristics by Activity... Food Service Food service buildings are those used for preparation and sale of food and beverages for consumption. Basic Characteristics [ See also: Equipment | Activity Subcategories | Energy Use ] Food Service Buildings... An overwhelming majority (72 percent) of food service buildings were small buildings (1,001 to 5,000 square feet). Tables: Buildings and Size Data by Basic Characteristics Establishment, Employment, and Age Data by Characteristics Number of Food Service Buildings by Predominant Building Size Categories Figure showing number of food service buildings by size. If you need assistance viewing this page, please contact 202-586-8800. Equipment Table: Buildings, Size, and Age Data by Equipment Types Predominant Heating Equipment Types in Food Service Buildings

18

Technical Support Document: 50% Energy Savings for Quick-Service Restaurants  

Science Conference Proceedings (OSTI)

Document describing PNNL's project to develop a package of energy efficiency measures that demonstrate the feasibility of achieving a 50% energy savings for quick-service restaurants with a simple payback of 5 years or less.

Zhang, Jian; Schrock, D. W.; Fisher, D. R.; Livchak, A.; Zabrowski, D. A.; Athalye, Rahul A.; Liu, Bing

2010-09-30T23:59:59.000Z

19

Restaurant Fire Houston Texas 2000  

Science Conference Proceedings (OSTI)

Houston Fast Food Restaurant Fire, Texas, 2000. On February 14, 2000, a fire in a one story restaurant in Texas claimed the lives of two firefighters. ...

2012-07-12T23:59:59.000Z

20

A Look at Food Service Buildings - Index Page  

U.S. Energy Information Administration (EIA) Indexed Site

Food Service Food Service Home: A Look at CBECS Building Activities How large are they? How many employees are there? Where are they located? How old are they? Who owns and occupies them? How do they use energy and how much does it cost? How do they use electricity? How do they use natural gas? What types of equipment do they use? How do they measure up on conservation efforts? Summary Comparison Table (All Activities) FOOD SERVICE BUILDINGS There were an estimated 285,000 food service buildings in the U.S. in 1995. Number of Buildings In the Commercial Buildings Energy Consumption Survey (CBECS), food service buildings are those used for the preparation and sale of food and beverages for consumption; they include buildings such as fast food establishments, full service restaurants, caterers, cafeterias, diners, and bars.

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


21

Are Restaurants Really Supersizing America?  

E-Print Network (OSTI)

total effect of eating at restaurants on BMI for the averageThe Effect of Fast Food Restaurants on Obesity. ” AmericanHaley. 2007. “Sacramento Restaurants May Be Forced to Serve

Anderson, Michael L.; Matsa, David A.

2010-01-01T23:59:59.000Z

22

An investigation of water usage in casual dining restaurants in Kansas.  

E-Print Network (OSTI)

??Water is essential for many aspects of daily life including restaurant operations and is necessary for generation and service of properly produced, safe food. However,… (more)

VanSchenkhof, Matthew

2011-01-01T23:59:59.000Z

23

Body Mass Index, Neighborhood Fast Food and Restaurant Concentration, and Car Ownership  

E-Print Network (OSTI)

Restaurant Concentration, and Car Ownership Sanae Inagami,body mass index and whether car ownership might moderateRESTAURANT CONCENTRATION, AND CAR OWNERSHIP Quiznos, Little

Inagami, Sanae; Cohen, Deborah A.; Brown, Arleen F.; Asch, Steven M.

2009-01-01T23:59:59.000Z

24

90.1 Prototype Building Models Quick Service Restaurant | Building Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

Quick Service Restaurant Quick Service Restaurant The ASHRAE Standard 90.1 prototype building models were developed by Pacific Northwest National Laboratory in support of the U.S. Department of Energy's (DOE's) Building Energy Codes Program. These prototype buildings were derived from DOE's Commercial Reference Building Models. This suite of ASHRAE Standard 90.1 prototype buildings covers all the Reference Building types except supermarket, and also adds a new building prototype representing high-rise apartment buildings.The prototype models include 16 building types in 17 climate locations for ASHRAE Standards 90.1-2004, 90.1-2007 and 90.1-2010. This combination leads to a set of 816 building models (in EnergyPlus Version 6.0). Also included is a scorecard for each prototype building. The scorecard is a spreadsheet that summarizes the

25

90.1 Prototype Building Models Full Service Restaurant | Building Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

90.1 Prototype Building Models Full Service Restaurant 90.1 Prototype Building Models Full Service Restaurant The ASHRAE Standard 90.1 prototype building models were developed by Pacific Northwest National Laboratory in support of the U.S. Department of Energy's (DOE's) Building Energy Codes Program. These prototype buildings were derived from DOE's Commercial Reference Building Models. This suite of ASHRAE Standard 90.1 prototype buildings covers all the Reference Building types except supermarket, and also adds a new building prototype representing high-rise apartment buildings.The prototype models include 16 building types in 17 climate locations for ASHRAE Standards 90.1-2004, 90.1-2007 and 90.1-2010. This combination leads to a set of 816 building models (in EnergyPlus Version 6.0). Also included is a scorecard for each

26

Food service establishment wastewater characterization and management practice evaluation  

E-Print Network (OSTI)

Food service establishments that use onsite wastewater treatment systems are experiencing hydraulic and organic overloading of pretreatment systems and/or drain fields. Design guidelines for these systems are typically provided in State regulations and based on residential hydraulic applications. For the purposes of this research, hydraulic loading indicates the daily flow of water directed to the wastewater system. Organic loading refers to the composition of the wastewater as quantified by five-day biochemical oxygen demand (BOD5), total fats, oils and greases (FOG), and total suspended solids (TSS). The first part of this study included an analysis of the central tendencies of analytical data of four wastewater parameters from 28 restaurants representing a broad spectrum of restaurant types. Field sampling consisted of two sets of grab samples collected from each restaurant for six consecutive days at approximately the same time each day. These sets were collected approximately two weeks apart. The numerical data included BOD5, FOG, and TSS. The fourth parameter evaluated was daily flow. Data exploration and statistical analyses of the numerical data from the 28 restaurants was performed with the standard gamma probability distribution model in ExcelTM and used to determine inferences of the analytical data. The analysis shows higher hydraulic and organic values for restaurant wastewater than residential wastewater. The second part of the study included a statistical analysis of restaurant management practices and primary cuisine types and their influence on BOD5, FOG, TSS, and daily flow to determine if management practices and/or cuisine types may be influencing wastewater composition and flow. A self-reporting survey was utilized to collect management practice and cuisine type information. Survey response information and analytical data were entered into an ExcelTM spreadsheet and subsequently incorporated into SASTM statistical software for statistical analysis. Analysis indicated that the number of seats in a restaurant, use of self-serve salad bars, and primary cuisine types are statistically significant indicators of wastewater characteristics.

Garza, Octavio Armando

2004-12-01T23:59:59.000Z

27

Waging a Living in Casual Dining Restaurant Chains.  

E-Print Network (OSTI)

??Through in-depth interviews with 14 restaurant servers who worked in âcasual diningâ restaurant chains, this study explores service work and serversâ perceptions of restaurant culture.… (more)

Bower, Hannah Blythe

2012-01-01T23:59:59.000Z

28

The model electric restaurant  

SciTech Connect

Restaurants are the most intensive users of energy of all types of commercial buildings. As a result, they have some of the highest energy costs. New and existing restaurants are important customers to electric utilities. Many opportunities exist to use electricity to improve restaurant energy performance. This report discusses a project in which computer simulations were used to investigate restaurant energy subsystem performance and to assess the potential for electric equipment to reduce energy consumption, reduce peak demand improve load factors, and reduce energy cost in new all-electric restaurants. The project investigated typical restaurant designs for all-electric and gas/electric facilities and compared them to high efficiency electric options in all-electric restaurants. This analysis determined which investiments in high-efficiency electric equipment are attractive for restaurant operators. Improved equipment for food preparation, heating and cooling, ventilation, sanitation, and lighting subsystem was studied in cafeteria, full menu, fast food, and pizza restaurants in Atlanta, Cleveland, Los Angeles, and Phoenix. In addition to the actual rate structures, four synthetic rate structures were used to calculate energy costs, so that the results can be applied to other locations. The results indicate that high efficiency and improved all-electric equipment have the potential for significantly reducing energy consumption, peak demand, and operating costs in almost all restaurants in all locations. The all-electric restaurants, with a combination of improved equipment, also offer the customer a competitive choice in fuels in most locations. 12 refs., 26 figs., 55 tabs.

Frey, D.J.; Oatman, P.A. (Architectural Energy Corp., Boulder, CO (USA)); Claar, C.N. (Pennsylvania State Univ., University Park, PA (USA))

1989-12-01T23:59:59.000Z

29

Mobile Food Fusion: Using the Power of Mobile Food to Create a New Restaurant Typology.  

E-Print Network (OSTI)

??Mobile food vending has recently experienced a dramatic resurgence, providing lucrative opportunities for entrepreneurs in a difficult economy. By accessing larger regional networks that engage… (more)

Bohlman, Steven Eric

2011-01-01T23:59:59.000Z

30

Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States  

E-Print Network (OSTI)

see Daily News, “Chop Suey Restaurant in  Chinatown, Los 20Low&brand=oac.   The restaurant was located at 436 Gin The Boom in Chinese Restaurants Begins,” Chinese? American 

Liu, Haiming

2009-01-01T23:59:59.000Z

31

Malaysian food service organisations and transaction cost.  

E-Print Network (OSTI)

??Portfolio includes: paper 1. Malaysian food service organisations and transaction cost: literature review  – paper 2. Malaysian food service organisations and transaction cost: comparative analysis… (more)

Lok, Stanley Yap Peng.

2007-01-01T23:59:59.000Z

32

Food Services | Department of Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

Food Services Food Services Food Services The Department offers many food services for employees within the Headquarters' buildings. Forrestal Forrestal Cafeteria (2nd floor, West Building). See the Cafeteria web page for further information. Hours: Monday-Friday 6:45 a.m. to 3:00 p.m. Breakfast hours are from 6:45 a.m. until 10:00 a.m., lunch from 11:00 a.m. until 2:00 p.m., and a "Happy Hour" is featured from 2:00-2:30 p.m. offering 30% off all hot and cold buffet items. Other Places to Eat, Forrestal Food services available inside the Forrestal building (DOE Powerpedia) Places to eat near the Forrestal building (DOE Powerpedia) Germantown Germantown Cafeteria - See the Cafeteria web page for further information. Hours: Monday-Friday 6:45 a.m. to 3:00 p.m. Breakfast hours are from 7:00 a.m. until 10:00 a.m., lunch from 11:00 a.m.

33

A study in the application of energy management at a table service restaurant  

SciTech Connect

This paper describes a study of the application of energy management including electric demand limit control in a 6656 ft/sup 2/ table service restaurant located in Minneapolis, which contained 30 tons of rooftop air conditioning, a 74 kW electric dishwasher, and natural gas space heating. Strategies were developed for applying demand-limit and time-of-day controls on rooftop air-conditioning units, refrigeration equipment, ventilation equipment, and a dishwasher electric booster heater. This study was conducted over a one-year period using a week-on/week-off test procedure in which the energy management controls were in operation alternately for one week and then manually disconnected for the following week. This testing method was chosen to reduce the effects of changes in the business operating procedures, changes in the connected electrical loads and irregularities in the climate that tend to distort results based on a year-to-year comparison. Extensive instrumentation was installed to monitor the operation of controlled loads, the impact on the space temperature, the operation of overrides and limit controls on critical loads, peak electric demand, and total energy consumption. The study demonstrated that electric demand charges were reduced 19.7% and that electric energy usage charges were reduced 8.7%. The total annual savings was $2440 which represented a 13% savings on the total energy bill and a 48% return-on-investment on a system installed cost of $5083.

Balmer, A.; Nodolf, K.M.

1985-01-01T23:59:59.000Z

34

Linguistic Acculturation and Food Behaviors among Mexican-Origin Populations  

E-Print Network (OSTI)

that  sell  food.   Restaurant  spending  includes  dine-­?of  Eating  Fast  Food  or   Restaurant  Food  within  the  Food  or  Sit-­?Down  Restaurants  in  the  Previous  Two  

Langellier, Brent Alan

2013-01-01T23:59:59.000Z

35

The model electric restaurant  

SciTech Connect

Starting in December 1987, the Electric Power Research Institute (EPRI) and Southern California Edison (SCE) initiated a project with the Pennsylvania State University (Penn State) to study the energy performance of restaurants. Penn State formed the Restaurant Subsystems Technology (REST) project team to conduct the Model Restaurant Project. For the first phase of the project, the REST team was charged with the responsibility of identifying and investigating electric technologies to improve energy efficiency and to reduce peak demand in new restaurants. Energy and economic analyses were performed to determine whether these electric technologies are competitive with existing technologies in gas/electric restaurants and whether they are improvements to current technologies in all-electric restaurants. Technologies for heating and cooling, lighting, sanitation, food preparation, ventilation, and refrigeration were studied. This report contains detailed monthly information about the restaurants that were simulated. The results are presented on a monthly basis so the reader can study performance during all seasons. However, this second volume is not a stand alone'' document. To fully understand the information presented here, the reader must have a copy of Volume 1 and be familiar with the terminology used to describe the various restaurants and the process used to analyze the buildings.

Frey, D.J.; Oatman, P.A. (Architectural Energy Corp., Boulder, CO (USA)); Claar, C.N. (Pennsylvania State Univ., University Park, PA (USA))

1990-12-01T23:59:59.000Z

36

Geothermal HVAC System Performance in a Quick Service Restaurant: Field Experience From McDonald's Demonstration  

Science Conference Proceedings (OSTI)

This report summarizes the monitored results from a geothermal heat pump system installed at a new McDonald's restaurant in Westland, Michigan, a suburb 23 miles west of Detroit.

1999-12-15T23:59:59.000Z

37

Gas-fired desiccant dehumidification system field evaluation in a quick-service restaurant. Final report, October 1989  

Science Conference Proceedings (OSTI)

This report describes the results of a field evaluation of state-of-art desiccant dehumidification equipment in Houston, TX. The evaluation demonstrated that comfort control in a quick-service restaurant could be improved dramatically. However, available gas-fired desiccant dehumidification equipment is too expensive, inefficient, and unreliable to be considered for wide application in the restaurant industry. Results of a technical and economic analysis of four HVAC options in four U.S. cities indicated that improved comfort control could be achieved with only a modest increase in operating costs with an advanced system. This, coupled with the economic benefits achieved through lower indoor humidity such as improved crew performance and reduced maintenance costs, could justify the introduction of an advanced, integrated, HVAC system using desiccant technology which has an installed cost similar to current equipment.

Koopman, R.N.; Marciniak, T.J.

1989-10-01T23:59:59.000Z

38

Long Term Geothermal Heat Pump System Ground Loop Heat Exchanger Performance: Field Data from a Quick Service Restaurant Application  

Science Conference Proceedings (OSTI)

This report summarizes measured long-term performance of the ground loop heat exchanger in a geothermal heat pump system in a McDonald's Quick Service Restaurant located in Westland near Detroit, Michigan. Heat build-up in the soil around the heat exchanger over a long period of time has always been a concern, but only limited data has been available in the past. The gradual increase in the return loop temperature over a period of five years is evidence of the heat built up in the ground loop field, whic...

2003-01-22T23:59:59.000Z

39

Are Restaurants Really Supersizing America? *  

E-Print Network (OSTI)

Regulating specific inputs into health and safety production functions is unlikely to be effective when optimizing consumers can compensate along other margins. This paper examines the implications of this principle in the context of economic policies targeted at reducing obesity. Well-established cross-sectional and time-series correlations between average body weight and eating out have convinced many researchers and policymakers that restaurants are a leading cause of obesity in the United States. But a basic identification problem challenges these conclusions: do more restaurants cause obesity, or do preferences for greater food consumption lead to an increase in restaurant density? To answer this question, we design a natural experiment in which we exploit exogenous variation in the effective price of restaurants and examine the impact on consumers ’ body mass. We use the presence of Interstate Highways in rural areas as an instrument for the supply of restaurants. The instrument strongly predicts restaurant access and frequency of consumption, and robustness tests support its validity. The results find no evidence of a causal link between restaurants and obesity, and the estimates are precise enough to rule out any meaningful effect. Analysis of food intake micro data suggests that although consumers eat larger meals at restaurants than at home (even after accounting for selection), they offset these calories at other times of day. We conclude that public health policies targeting restaurants are unlikely to reduce obesity but could negatively affect consumer welfare.

Michael Anderson; David A. Matsa

2008-01-01T23:59:59.000Z

40

Energy Efficiency in Food-Service Facilities.  

E-Print Network (OSTI)

?? Food-service facilities have high energy intensities compared to other commercial buildings due to their energy use for cooking and refrigeration. Assessing the energy performance… (more)

Paillat, Etienne

2011-01-01T23:59:59.000Z

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


41

Project on restaurant energy performance end-use monitoring and analysis  

Science Conference Proceedings (OSTI)

This paper summarizes the results of a research program intended to build an understanding of restaurant energy performance upon an empirical foundation. This discussion provides some background for this effort, brief descriptions of the facilities selected for study, the measurement methods, the empirical findings, an overview of conservation opportunities revealed, and general conclusions. Seven monitoring sites were carefully selected to represent the most common categories of food service by the National Restaurant Association. A microcomputer based data acquisition was designed and implemented to acquire 15-minute interval data on end-use energy consumption, interior temperatures, and external climate conditions for a one year monitoring period. The project archived over 87% of the available data, which has been converted into several formats for dissemination. Restaurants are found to be very intensive users of energy due largely to the frequent usage of food preparation equipment and the high ventilation requirements.

Mazzucchi, R.P.

1986-04-01T23:59:59.000Z

42

The revised National Electrical Code reg sign for new restaurants  

SciTech Connect

A recent change in the 1990 National Electrical Code{reg sign} now makes it possible for restaurant owners and other foodservice operators to save substantial amounts of money on the electrical systems for any new facilities they build. This report discusses the code change in detail, shows how to apply the new code change effectively, and provides detailed information on the code change process. This report is a user's guide which includes a user's manual, containing all technical details necessary for a full understanding of the new provision in Section 220-36 of the 1990 National Electrical Code{reg sign}. The manual can help utility representatives, food-service consultants, and others determine the size of the electric service entrance and the main electrical panel for a new restaurant. It can also be used to determine if additional electrical loads can be added to an existing restaurant's electric service. Only a calculator is needed to work with the manual. In addition, this report details a cost impact study undertaken by EPRI to estimate likely savings resulting from implementing the new code section. In this study, 60% of the cases averaged savings of $9300 per facility. The report also details steps leading to successful adoption of a code change and the supporting documentation presented in the code change process. 40 figs.

Hart, G.K. (Hart, McMurphy and Parks, Inc., Middleburg, VA (United States)); Claar, C.N. (State College, PA (United States))

1991-08-01T23:59:59.000Z

43

All-Electric Wendy's Restaurant Demonstration Project  

Science Conference Proceedings (OSTI)

How well can the power needs of a small restaurant be met by an all-electric solution? This demonstration project at a fast-food restaurant investigated the energy and economic performance of a suite of high-efficiency electro-technologies including an all-electric cookline; high efficiency lighting; and heat pumps for water heating, space heating, and cooling. The all-electric concept proved to be competitive with the more conventional gas/electric model.

1999-09-16T23:59:59.000Z

44

Brand preference and its impacts on customer share of visits and word-of-mouth intention: an empirical study in the full-service restaurant segment.  

E-Print Network (OSTI)

??This study attempted to investigate antecedents and consequences of consumers’ utilitarian and hedonic attitudes toward restaurant brands and to examine the effects of brand prestige… (more)

Hwang, Jinsoo

2011-01-01T23:59:59.000Z

45

Restaurant resources | ENERGY STAR  

NLE Websites -- All DOE Office Websites (Extended Search)

Restaurant resources Secondary menu About us Press room Contact Us Portfolio Manager Login Facility owners and managers Existing buildings Commercial new construction Industrial...

46

Fast food in a Chinese provincial city: a comparative analysis  

E-Print Network (OSTI)

More than a decade ago American fast food entered the Chinese market. Since then the number of fast food and organized chain restaurants in China has multiplied. Chinese consumers, especially those who live in large urban areas, have accepted Western-style fast food restaurants that serve French fries and other popular dishes as a way of life. Inspired by the success of the symbolism of McDonald's and KFC, many Chinese restaurants have tried to use traditional Chinese culture to lure customers into what is advertised as indigenous, modern fast food outlets. Recently some Chinese fast food entrepreneurs have successfully developed local versions of the Western fast food system. Based on my three months� ethnographic research in Huai�an, I address the competitive situation between American fast food restaurants and local Chinese restaurants by examining service, price, management, food, and customer expectations. Specifically, this case analysis includes one of the largest American fast food chains and one of the largest Chinese fast food restaurant chains. The data are based on participant observation, informal and formal interviews, a sample survey, and historical documents. The study finds that in Huai�an, one local Chinese fast food restaurant, after improving décor, hygiene and service, has experienced increasing success in the local market. I show that the globalization process has experienced two types of localization in Huai�an. First, Western chains have striven to adapt to the consumers in Huai�an, by insisting on a high degree of local ownership and by modestly tailoring their products to local taste. Second, the mere presence of these Western chains has encouraged Chinese entrepreneurs to develop decidedly local versions of modern fast food enterprises.

Zhu, Haiying

2003-05-01T23:59:59.000Z

47

Kolkata Restaurant Problem as a generalised El Farol Bar Problem  

E-Print Network (OSTI)

Generalisation of the El Farol bar problem to that of many bars here leads to the Kolkata restaurant problem, where the decision to go to any restaurant or not is much simpler (depending on the previous experience of course, as in the El Farol bar problem). This generalised problem can be exactly analysed in some limiting cases discussed here. The fluctuation in the restaurant service can be shown to have precisely an inverse cubic behavior, as widely seen in the stock market fluctuations.

Chakrabarti, Bikas K

2007-01-01T23:59:59.000Z

48

Independent Restaurants: An Introduction to Business Characteristics, and Energy-Use and Decision Criteria  

Science Conference Proceedings (OSTI)

While many energy providers are focusing efforts on large restaurant chains, the independent restaurant market, a significant target, is being overlooked. This market represents 65 percent of all restaurant establishments, occupying 50 percent of all quick service and 78 percent of full service establishments. This report examines the environment, motivations, and operational challenges faced by independent restaurant operators and describes their attitudes to energy-related issues. This report is availa...

1999-02-25T23:59:59.000Z

49

Archive Reference Buildings by Building Type: Restaurant | Department of  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Restaurant Restaurant Archive Reference Buildings by Building Type: Restaurant Here you will find past versions of the reference buildings for new construction commercial buildings, organized by building type and location. A summary of building types and climate zones is available for reference. Current versions are also available. You can download ZIP files that contain the following: An EnergyPlus software input file (.idf) An html file showing the results from the EnergyPlus simulation (.html) A spreadsheet that summarizes the inputs and results for each location (.xls) The EnergyPlus TMY2 weather file (.epw). benchmark-v1.0_3.0-sit_down_restaurant.zip benchmark-v1.1_3.1-sit_down_restaurant.zip benchmark-new-v1.2_4.0-full_service_restaurant.zip More Documents & Publications

50

Project on Restaurant Energy Performance: end-use monitoring and analysis  

Science Conference Proceedings (OSTI)

Although energy bills for restaurants throughout the United States exceed 5 billion dollars annually, very little has been documented with respect to when and how restaurants use energy, or how such use can be reduced cost-effectively. This report summarizes the results of a multiyear collaborative research effort, designed to collect information on end-use energy consumption. Objective is to reveal the quantities and profiles of energy consumption of typical food service operations by time of day and end use. This information, when examined in conjunction with building characteristics, allows detailed study of energy use cause and effect and energy conservation potential. Seven representative monitoring sites were selected, a computerized data acquisition network was designed and implemented, and detailed energy performance was compiled for a 1 year period (July 1983 through June 1984). Each of the seven facilities monitored was selected to represent the seven most common restaurant types and to provide information on a wide variety of commonly used restaurant equipment. Preliminary findings are presented.

Claar, C.N.; Mazzucchi, R.P.; Heidell, J.A.

1985-05-01T23:59:59.000Z

51

Argonne area restaurants  

NLE Websites -- All DOE Office Websites (Extended Search)

area restaurants area restaurants Amber Cafe 13 N. Cass Ave. Westmont, IL 60559 630-515-8080 www.ambercafe.net Argonne Guest House Building 460 Argonne, IL 60439 630-739-6000 www.anlgh.org Ballydoyle Irish Pub & Restaurant 5157 Main Street Downers Grove, IL 60515 630-969-0600 www.ballydoylepub.com Bd's Mongolian Grill The Promenade Shopping Center Boughton Rd. & I-355 Bolingbrook, IL 60440 630-972-0450 www.gomongo.com Branmor's American Grill 300 Veterans Parkway Bolingbrook, IL 60440 630-226-9926 www.branmors.com Buca di Beppo 90 Yorktown Convenience Center Lombard, IL 60148 630-932-7673 www.bucadibeppo.com California Pizza Kitchen 551 Oakbrook Center Oak Brook, IL 60523 630-571-7800 www.cpk.com Capri Ristorante 5101 Main Street Downers Grove, IL 60516 630-241-0695 www.capriristorante.com Carrabba's Italian Grill

52

Big Windy (Great Escape Restaurant Turbine) | Open Energy Information  

Open Energy Info (EERE)

Big Windy (Great Escape Restaurant Turbine) Big Windy (Great Escape Restaurant Turbine) Jump to: navigation, search Name Big Windy (Great Escape Restaurant Turbine) Facility Big Windy (Great Escape Restaurant Turbine) Sector Wind energy Facility Type Community Wind Facility Status In Service Owner Great Escape Restaurant Location Schiller Park IL Coordinates 41.95547°, -87.865193° Loading map... {"minzoom":false,"mappingservice":"googlemaps3","type":"ROADMAP","zoom":14,"types":["ROADMAP","SATELLITE","HYBRID","TERRAIN"],"geoservice":"google","maxzoom":false,"width":"600px","height":"350px","centre":false,"title":"","label":"","icon":"","visitedicon":"","lines":[],"polygons":[],"circles":[],"rectangles":[],"copycoords":false,"static":false,"wmsoverlay":"","layers":[],"controls":["pan","zoom","type","scale","streetview"],"zoomstyle":"DEFAULT","typestyle":"DEFAULT","autoinfowindows":false,"kml":[],"gkml":[],"fusiontables":[],"resizable":false,"tilt":0,"kmlrezoom":false,"poi":true,"imageoverlays":[],"markercluster":false,"searchmarkers":"","locations":[{"text":"","title":"","link":null,"lat":41.95547,"lon":-87.865193,"alt":0,"address":"","icon":"","group":"","inlineLabel":"","visitedicon":""}]}

53

The project on restaurant energy performance end-use monitoring and analysis  

SciTech Connect

This paper summarizes the results of a research program intended to build an understanding of restaurant energy performance upon an empirical foundation. This discussion provides some background for the effort, brief descriptions of the facilities selected for study, the methods of measurement, the empirical findings, an overview of conservation opportunities revealed, and general conclusions. Seven monitoring sites were carefully selected to represent the most common categories of food service by the National Restaurant Association. A microcomputer-based data acquisition was designed and implemented to acquire data at 15-minute intervals on end-use energy consumption, interior temperatures, and external climatic conditions for a one-year monitoring period. The project archived over 87% of the available data, which have been converted into several formats for dissemination.

Mazzucchi, R.P.

1986-01-01T23:59:59.000Z

54

List of Food Service Equipment Incentives | Open Energy Information  

Open Energy Info (EERE)

Service Equipment Incentives Service Equipment Incentives Jump to: navigation, search The following contains the list of 112 Food Service Equipment Incentives. CSV (rows 1 - 112) Incentive Incentive Type Place Applicable Sector Eligible Technologies Active APS - Energy Efficiency Solutions for Business (Arizona) Utility Rebate Program Arizona Commercial Industrial Institutional Local Government Retail Supplier Schools State Government Building Insulation Central Air conditioners Chillers Comprehensive Measures/Whole Building Custom/Others pending approval Energy Mgmt. Systems/Building Controls Lighting Lighting Controls/Sensors Motor VFDs Motors Programmable Thermostats Refrigerators LED Exit Signs Evaporative Coolers Vending Machine Controls Food Service Equipment Yes Agricultural Energy Efficiency Program (New York) State Rebate Program New York Agricultural Agricultural Equipment

55

Staff Services | Brookhaven National Lab  

NLE Websites -- All DOE Office Websites (Extended Search)

Our mission is to provide services that support and assist the world-class Our mission is to provide services that support and assist the world-class scientific research performed at Brookhaven National Laboratory. Our services are available to all Brookhaven Departments, Divisions, guests, users, and visiting researchers. The Staff Services office is located in Building 400, 20 Brookhaven Avenue. Get maps and directions. Food Services food services Food services are an integral part of life at BNL. We offer an on-site cafeteria, full service restaurant, a cafe serving Starbuck's coffee and vending machines. Housing Services housing services BNL attracts more than 4,500 visiting scientists from all over the world each year. To support our guests, 333 on-site housing units are available for rent. Mail Services mail services The BNL Mail Room handles all official U.S. mail, through our on-site U.S.

56

Statistics of the Kolkata Paise Restaurant Problem  

E-Print Network (OSTI)

We study the dynamics of a few stochastic learning strategies for the 'Kolkata Paise Restaurant' problem, where N agents choose among N equally priced but differently ranked restaurants every evening such that each agent tries get to dinner in the best restaurant (each serving only one customer and the rest arriving there going without dinner that evening). We consider the learning strategies to be similar for all the agents and assume that each follow the same probabilistic or stochastic strategy dependent on the information of the past successes in the game. We show that some 'naive' strategies lead to much better utilization of the services than some relatively 'smarter' strategies. We also show that the service utilization fraction as high as 0.80 can result for a stochastic strategy, where each agent sticks to his past choice (independent of success achieved or not; with probability decreasing inversely in the past crowd size). The numerical results for utilization fraction of the services in some limiti...

Ghosh, Asim; Mitra, Manipushpak; Chakrabarti, Bikas K

2010-01-01T23:59:59.000Z

57

ENERGY STAR Guide for Restaurants: Putting Energy into Profits | ENERGY  

NLE Websites -- All DOE Office Websites (Extended Search)

Guide for Restaurants: Putting Energy into Profits Guide for Restaurants: Putting Energy into Profits Secondary menu About us Press room Contact Us Portfolio Manager Login Facility owners and managers Existing buildings Commercial new construction Industrial energy management Small business Service providers Service and product providers Verify applications for ENERGY STAR certification Design commercial buildings Energy efficiency program administrators Commercial and industrial program sponsors Associations State and local governments Federal agencies Tools and resources Training In This Section Campaigns Commercial building design Communications resources Energy management guidance Financial resources Portfolio Manager Products and purchasing Recognition Research and reports Service and product provider (SPP) resources Success stories

58

Frying Technology and PracticesChapter 8 Critical Elements in the Selection and Operation of Restaurant Fryers  

Science Conference Proceedings (OSTI)

Frying Technology and Practices Chapter 8 Critical Elements in the Selection and Operation of Restaurant Fryers Food Science Health Nutrition Biochemistry eChapters Food Science & Technology Health - Nutrition - Biochemistry Press

59

Better Buildings Neighborhood Program: Lowell, Massachusetts, Restaurant  

NLE Websites -- All DOE Office Websites (Extended Search)

Restaurant Exceeds Energy Savings Expectations to someone by Restaurant Exceeds Energy Savings Expectations to someone by E-mail Share Better Buildings Neighborhood Program: Lowell, Massachusetts, Restaurant Exceeds Energy Savings Expectations on Facebook Tweet about Better Buildings Neighborhood Program: Lowell, Massachusetts, Restaurant Exceeds Energy Savings Expectations on Twitter Bookmark Better Buildings Neighborhood Program: Lowell, Massachusetts, Restaurant Exceeds Energy Savings Expectations on Google Bookmark Better Buildings Neighborhood Program: Lowell, Massachusetts, Restaurant Exceeds Energy Savings Expectations on Delicious Rank Better Buildings Neighborhood Program: Lowell, Massachusetts, Restaurant Exceeds Energy Savings Expectations on Digg Find More places to share Better Buildings Neighborhood Program:

60

Are Restaurants Really Supersizing America?  

E-Print Network (OSTI)

the United States Census ZIP Code Business Patterns. Thesefood”) restaurants for every ZIP code in the United States;data are identified by ZIP code and the obesity data are

Anderson, Michael L.; Matsa, David A.

2010-01-01T23:59:59.000Z

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


61

Smoke-free ordinances increase restaurant profit and value  

E-Print Network (OSTI)

Differential Effects on Restaurants, Bars and Taverns. ’’between the Massachusetts Restaurant Association and thefree laws hurt the restaurant business, the marketplace

Alamar, B C; Glantz, Stanton A. Ph.D.

2004-01-01T23:59:59.000Z

62

Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study.  

E-Print Network (OSTI)

??What is a clean restaurant in customersâ viewpoints? Restaurant cleanliness is considered one of the most significant conditions when customers evaluate overall restaurant quality or… (more)

Yoo, Seung Ah

2012-01-01T23:59:59.000Z

63

PREP: project on restaurant energy performance  

SciTech Connect

The goals, selection criteria, and methodology of the project to measure energy consumption in restaurants are described.

Mazzucchi, R.P.

1982-05-01T23:59:59.000Z

64

Restaurant Energy Use Benchmarking Guideline  

Science Conference Proceedings (OSTI)

A significant operational challenge for food service operators is defining energy use benchmark metrics to compare against the performance of individual stores. Without metrics, multiunit operators and managers have difficulty identifying which stores in their portfolios require extra attention to bring their energy performance in line with expectations. This report presents a method whereby multiunit operators may use their own utility data to create suitable metrics for evaluating their operations.

Hedrick, R.; Smith, V.; Field, K.

2011-07-01T23:59:59.000Z

65

Pollution prevention assessment for a manufacturer of food service equipment  

SciTech Connect

The US Environmental Protection Agency (EPA) has funded a pilot project to assist small and medium-size manufacturers who want to minimize their generation of waste but who lack the expertise to do so. In an effort to assist these manufacturers Waste Minimization Assessment Centers (WMACs) were established at selected universities and procedures were adapted from the EPA Waste Minimization Opportunity Assessment Manual. The WMAC team at Colorado State University performed an assessment at a plant that manufacturers commercial food service equipment. Raw materials used by the plant include stainless steel, mild steel, aluminum, and copper and brass. Operations performing in the plant include cutting, forming, bending, welding, polishing, painting, and assembly The team`s report, detailing findings and recommendations, indicated that paint-related wastes (organic solvents) are generated in large quantities and that significant cost savings could be achieved by retrofitting the water curtain paint spray booth to operate as a dry filter paint booth. Toluene could be replaced by a less toxic solvent. This Research Brief was developed by the principal investigators and EPA`s National Risk Management Research Laboratory, Cincinnati, OH, to announce key findings of an ongoing research project that is fully documented in a separate report of the same title available from University City Science Center.

Edwards, H.W.; Kostrzewa, M.F. [Colorado State Univ., Fort Collins, CO (United States). Dept. of Mechanical Engineering; Looby, G.P. [University City Science Center, Philadelphia, PA (United States)

1995-09-01T23:59:59.000Z

66

List of Property Types  

NLE Websites -- All DOE Office Websites (Extended Search)

Store with Gas Station Convenience Store without Gas Station BarNightclub Fast Food Restaurant Restaurant Other - RestaurantBar Food Sales Food Service Hospital (General Medical...

67

Section 5.5.2 Food Service/Laundry Equipment: Greening Federal...  

NLE Websites -- All DOE Office Websites (Extended Search)

Section DOEGO-102001-1165 NRELBK-710-29267 May 2001 96 5.5.2 Food ServiceLaundry Equipment REFRIGERATORS AND FREEZERS In commissaries, refrigerators and freezers can account for...

68

Sensory study in restaurant interior design.  

E-Print Network (OSTI)

??According to five senses, sight, smell, taste, hearing, and haptic, sight receives the most attention in restaurant interior design; however, the other senses are significant… (more)

Yu, Xue

2009-01-01T23:59:59.000Z

69

Restaurant Hygiene Inspections and Online Reviews  

E-Print Network (OSTI)

Restaurant hygiene inspections are often cited as a success story of public disclosure. Hygiene grades influence customer decisions and serve as an accountability system for restaurants. However, cities (which are responsible for inspections) have limited resources to dispatch inspectors, which in turn limits the number of inspections that can be performed. We argue that NLP can be used to improve the effectiveness of inspections by allowing cities to target restaurants that are most likely to have a hygiene violation. In this work, we report the first empirical study demonstrating the utility of review analysis for predicting restaurant inspection results. 1

Jun Seok Kang; Yejin Choi; Polina Kuznetsova; Michael Luca; Jun Seok; Kang Polina; Kuznetsova Yejin Choi; Michael Luca

2013-01-01T23:59:59.000Z

70

Commercial Reference Building: Quick Service Restaurant  

Open Energy Info (EERE)

descriptions for whole building energy analysis using 

72

Independent Restaurant Employee Job Satisfaction in College Towns.  

E-Print Network (OSTI)

??The current study begins to close a gap in the restaurant industry literature that fails to recognize the independently operated restaurants as a viable resource… (more)

Dupnock, Lisa M.

2011-01-01T23:59:59.000Z

73

Customer satisfaction of dining experience in Malaysian malay restaurants.  

E-Print Network (OSTI)

??The subject of this Ph.D. thesis is Customer Satisfaction in Malaysian Malay Restaurants Dining Experience. The research was conducted in three Malay family restaurants in… (more)

Ismail, S.

2012-01-01T23:59:59.000Z

74

Market analysis of Nepalese restaurant in South Ostrobothnia.  

E-Print Network (OSTI)

??The objective of thesis was market analysis for establish of Nepalese restaurant in south Ostrobothnia. The aim of this study was to analysis. Nepalese restaurant… (more)

Karki, Navaraj

2013-01-01T23:59:59.000Z

75

RESEARCH SARS-CoV Infection in a Restaurant from Palm Civet  

E-Print Network (OSTI)

Epidemiologic investigations showed that 2 of 4 patients with severe acute respiratory syndrome (SARS) identified in the winter of 2003–2004 were a waitress at a restaurant in Guangzhou, China, that served palm civets as food and a customer who ate in the restaurant a short distance from animal cages. All 6 palm civets at the restaurant were positive for SARS-associated coronavirus (SARS-CoV). Partial spike (S) gene sequences of SARS-CoV from the 2 patients were identical to 4 of 5 S gene viral sequences from palm civets. Phylogenetic analysis showed that SARS-CoV from palm civets in the restaurant was most closely related to animal isolates. SARS cases at the restaurant were the result of recent interspecies transfer from the putative palm civet reservoir, and not the result of continued circulation of SARS-CoV in the human population. The severe acute respiratory syndrome (SARS) epidemic emerged in 2003 in 6 municipalities in the Pearl River delta region in Guangdong, China. Early casepatients were more likely to be persons with occupational exposure to animals, such as animal sellers or restaurant cooks (1,2). Tracing the source of infection has been complicated, given the sporadic nature of index cases without a clear history of contact with animals. After the World Health Organization (WHO) declared the end of the SARS epidemic, 4 new cases of SARS were reported from

Ming Wang; Meiying Yan; Huifang Xu; Weili Liang; Biao Kan; Bojian Zheng; Honglin Chen; Han Zheng; Yanmei Xu; Enmin Zhang; Hongxia Wang; Jingrong Ye; Guichang Li; Machao Li; Zhigang Cui; Yu-fei Liu; Rong-tong Guo; Xiao-ning Liu; Duan-hua Zhou; Ailan Zhao; Rong Hai; Dongzhen Yu; Yi Guan; Jianguo Xu

2003-01-01T23:59:59.000Z

76

General Restaurant Equipment: Order (2013-CE-5344)  

Energy.gov (U.S. Department of Energy (DOE))

DOE ordered General Restaurant Equipment Co. to pay a $8,000 civil penalty after finding General Restaurant Equipment had failed to certify that certain models of walk-in cooler and freezer components comply with the applicable energy conservation standards.

77

Solid waste management and reduction in the restaurant industry. Case study  

SciTech Connect

The restaurant`s recycling and waste reduction program began by separating out recyclable materials from the dumpster. This included cardboard, glass, and aluminum tin cans. A cardboard baler and containers for the glass and cans were placed next to the dumpster making it easier for employees to remember to recycle rather than discard recyclable materials. Recyclable materials are picked up by independent haulers at a cost that is substantially less than disposal costs. Therefore, reducing the amount of waste placed into the dumpster generates cost savings. The next step in the waste reduction program was to reduce the amount of food waste discarded in the dumpster. The head chef uses a computerized system for monitoring food inventory, amount of food used per meal, and the percent waste per meal. This helped to minimize food waste generated in food preparation.

NONE

1991-12-31T23:59:59.000Z

78

PREP--Project on restaurant energy performance  

Science Conference Proceedings (OSTI)

PNL (Pacific Northwest Laboratories) has provided Penn State University with funds to design and perform the PREP (Project on Restaurant Energy Performance) for the DOE. Major goals, and criteria for restaurant selection, are listed. All restaurants were in the Philadelphia-Washington-Williamsburg area to reduce climactic effects. Each piece of heating and cooling equipment was metered. This split energy usage into comfort and process, and also facilitated computer analysis. Every 15 minutes, 24 hours a day, for thirty months, pulses sent to the I/O card are recorded. Each day Penn State called each unit to transmit the data to a Cromemco CS-2 computer installed in a location least susceptible to temperature variation at Penn State. At the end of each month the data was sent to the restaurants, to be used as they saw fit. The question of data analysis has not been finalized as of this report.

Claar, C.N.

1982-06-01T23:59:59.000Z

79

Competition and Personality in a Restaurant Entry Game: Is there an Entrepreneurial Personality Type?  

E-Print Network (OSTI)

34, 1993. [15] Cline Group. Restaurant start-up and growthfail. Cornell Hotel and Restaurant Administration Quarterly,and Personality in a Restaurant Entry Game Theodore

Bergstrom, Ted C; Sonstelie, Jon C; Parendo, Shane

2011-01-01T23:59:59.000Z

80

On-Site Services at BNL  

NLE Websites -- All DOE Office Websites (Extended Search)

Information TFCU Automatic Teller Machine (ATM) locations Brookhaven Center Club Restaurant Cafeteria Child Care Gas Service Station Notary Public Post Office Vending Machines...

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


81

HRTM 362. Food Service Management 3 cr. Purchasing, cost control, sanitation, nutrition and other managerial con-  

E-Print Network (OSTI)

Experience 1-6 cr. Field experience (internship) for Hotel, Restaurant, and Tourism Man- agement Program. Hospitality and Tourism Research and Applications 3 cr. An overview of research techniques utilized by today. Prereq- uisites: HRTM 421 and HRTM 422. HRTM 431. Hotel Facilities Management 3 cr. Analysis of systems

Castillo, Steven P.

82

Renovation project for Restaurant No. 1  

E-Print Network (OSTI)

This document describes the proposed renovation project for the Restaurant in the main building. The total cost of the project will be about 4 000 000 Swiss francs shared between NOVAE and the Organization as explained under item 4. The Finance Committee is invited to approve this project and the proposed funding arrangements.

2005-01-01T23:59:59.000Z

83

Sustainability of the top ranked restaurants in France  

E-Print Network (OSTI)

Since 1973, the Gault-Millau Guide (GM) is publishing each year a ranking of the best restaurants based on “toques”. During more than 25 years, on a scale of 20, the best restaurants were awarded 19 or 20 (4 toques), followed by restaurants graded 17 or 18 (3 toques). Out of 1600 restaurants listed in GM in 1974, only 27 (less than 2%) had at least 3 toques. The notation was changed in 2010 to allow 5 and 4 toques to the best restaurants but basically the scale remains equivalent to the previous one. In 2010, out of the 5140 restaurants listed in GM, only 64 were ranked in the top categories (less than 1.3%) (Table 1). The objective of this short note is to review the list of the top ranked restaurants from 1974 to 2010 and examine the sustainability of the grades of these restaurants over time. The migration and default rates are presented for selected years over the period under study. It is shown that these rates are relatively stable over time. 1 Past research on sustainability of restaurants has focused mostly on quantitative factors and bankruptcy rates. Restaurant failures have been attributed to economic and social factors, financial performance, competition and legal restrictions, or even government intervention. 2 Bankruptcy rates are relatively easy to get but are narrow by nature since they do not include change-of-ownership or they do not take into account the organizational life cycle of restaurants.

J. François Outreville

2011-01-01T23:59:59.000Z

84

eCommerce and the competitiveness of small enterprises: A study of the restaurant industry  

E-Print Network (OSTI)

eCommerce can provide competitive advantage both by enhancing efficiency and helping an enterprise differentiate itself in the market. These forms of advantage apply differently according to industry sector and the size of the enterprise. This paper reports a study of one such industry sector, that of small, owner-operated restaurants within the larger hospitality industry. Drawing on two theoretical approaches to business competition and trends in consumer behaviour, we present a framework for understanding the advantages eCommerce offers to small restaurants and the broader implications of applying technology to businesses that are often still run on traditional lines. Theories of competitive advantage and consumption trends suggest that the primary potential of eCommerce for these restaurants is as a support for distinctiveness and differentiation rather than efficiency gains. However, the study found that while the small restaurant owners tended to identify potential efficiency gains from eCommerce, they relied on traditional business practices to differentiate themselves in the market. These considerations are relevant for the future development of eCommerce applications and systems designed for small businesses supplying services. 1.

Tanya Castleman; Tanya Castleman; Carolyn Ye-Phern Chin; Carolyn Ye-phern Chin

2002-01-01T23:59:59.000Z

85

Meeting Dinner at the El Principal Restaurant  

National Nuclear Security Administration (NNSA)

http://www.lanl.gov/programs/asc/6lab.shtml http://www.lanl.gov/programs/asc/6lab.shtml Wednesday, October 26, 2011 Meeting Dinner at the El Principal Restaurant (time to be announced) Directions from the Hotel Majestic (A) to the El Principal Restaurant (B) ENGINEERING MATERIALS & AT EXTREME CONDITIONS Presentation Title International collaboration on the development and application of proton radiography Frank Merrill LANL Electro--Physical Research Methods for Materials at Extreme Conditions with the Use of Magnetic Generators Andrey V. Ivanovsky VNIIEF Research of Possibility of Radiography in Fast Neutrons by Use of Portable Neutron Generators Dmitriy I. Yurkov VNIIA Dynamic HED Experiments and Theory at the Sandia Z Facility Thomas Mattson SNL New regimes For Supernova--Relevant

86

The norm of restaurant tipping  

E-Print Network (OSTI)

Using survey data, we identify a variety of factors that influence tipping behavior and in the process lay out a simple theoretical framework to help to interpret our empirical observations. We first investigate the efficiency of observed tipping behavior. While there are elements of efficiency— notably, percent tip depends on service quality—it does not appear fully efficient. We then posit a model in which customers trade off material well-being against disutility from not adhering to the norm, and we use this model to reinterpret initial empirical findings and make additional empirical predictions.

Michael Conlin; Michael Lynn; Ted O’Donoghue

2003-01-01T23:59:59.000Z

87

Energy Use and Energy Efficiency Opportunities in Restaurants  

NLE Websites -- All DOE Office Websites (Extended Search)

Use and Energy Efficiency Use and Energy Efficiency Opportunities in Restaurants Restaurant Energy Use Restaurants Making a Difference Tripp's Grill & Six Pack: North Bend Pennsylvania - Michael and Susan Tripp opened their 1,400 square-foot restaurant and grill in North Bend, PA in 2002, knowing that restaurants are among the most energy intensive businesses for their size and sales. That is why they purchased new ENERGY STAR qualified freezers to replace older freezers in their restaurant. With this smart purchase, Tripp's Grill & Six Pack is saving more than $1,900 a year in electricity costs due to reducing usage by more than 31,700 kWh, which is also preventing nearly 50,800 pounds of CO 2 emissions. The Reedville Café: Oregon - Reedville Café's growth in the past few years has

88

The Model Electric Restaurant: Volume 3: Analysis and Design  

Science Conference Proceedings (OSTI)

The Model Electric Restaurant Project was initiated in 1987 to study energy use in restaurants and other types of foodservice facilities. This report describes the second phase of the project, which ultimately involved testing a number of energy-efficient electric concepts in several restaurants in Los Angeles, California, as well as Phoenix and Mesa, Arizona. Field auditing, computer analysis, design, and testing activities revealed the best combination of electric equipment for minimizing site and sour...

1996-03-27T23:59:59.000Z

89

SunShine Café: A Breakfast Restaurant Business Plan.  

E-Print Network (OSTI)

??Purpose: The purpose of this paper is to create a business plan for the SunShine Café. While the commonly known statistic of 90% of restaurants… (more)

Burrow, Lillian I.

2011-01-01T23:59:59.000Z

90

ENERGY STAR Guide for Restaurants: Putting Energy into Profits...  

NLE Websites -- All DOE Office Websites (Extended Search)

manufacturing resources K-12 school resources Multifamily housing resources Restaurant resources Retail resources Senior care resources Small business resources State and...

91

Kolkata Paise Restaurant Problem in Some Uniform Learning Strategy Limits  

E-Print Network (OSTI)

We study the dynamics of some uniform learning strategy limits or a probabilistic version of the "Kolkata Paise Restaurant" problem, where N agents choose among N equally priced but differently ranked restaurants every evening such that each agent can get dinner in the best possible ranked restaurant (each serving only one customer and the rest arriving there going without dinner that evening). We consider the learning to be uniform among the agents and assume that each follow the same probabilistic strategy dependent on the information of the past successes in the game. The numerical results for utilization of the restaurants in some limiting cases are analytically examined.

Ghosh, Asim; Chakrabarti, Bikas K

2009-01-01T23:59:59.000Z

92

Chinese Women in the Chinese Restaurant: Work and Cultural Identity.  

E-Print Network (OSTI)

??This master's project explores the lives of Chinese women restaurant workers and owners working in the greater Bangor area. I became involved in this research… (more)

Hardink, Elizabeth Louise

2011-01-01T23:59:59.000Z

93

Responses to restaurant menu nutritional labeling in older adults.  

E-Print Network (OSTI)

?? The purpose of this study was to determine whether or not older adults utilize nutritional information displayed in restaurants to guide their ordering decisions.… (more)

Hillis, Valerie A.

2012-01-01T23:59:59.000Z

94

The rise and fall of the occupation of restaurant musicians.  

E-Print Network (OSTI)

??I examine in this thesis 1) what kind of changes have occurred in the labour relations and terms of employment of restaurant musicians since the… (more)

Nikkonen, Ahti Jorma Ensio

2005-01-01T23:59:59.000Z

95

Locavore Exploring the Sustainable Table: A Restaurant in Tobacco Row.  

E-Print Network (OSTI)

??Locavore is a restaurant centered around the principles of sustainable agriculture: foodthat is organically, humanely, and sustainably raised from farms and cooperatives nofurther than 150… (more)

Oliver, Kathryn Mia

2008-01-01T23:59:59.000Z

96

Energy Star Guide for Restaurants, Putting Energy into Profit...  

NLE Websites -- All DOE Office Websites (Extended Search)

STAR Guide for Restaurants Putting Energy into Profit ENERGY STAR , a U.S. Environmental Protection Agency program, helps us all save money and protect our environment through...

97

Factors That Lead to Environmentally Sustainable Practices in the Restaurant Industry:a Qualitative Analysis of Two Green Restaurant Innovators.  

E-Print Network (OSTI)

??ABSTRACT In recent years, more organizations, including restaurants, have concerned themselves with sustainability. As with any new endeavor, guidance is needed. The purpose of this… (more)

Nyheim, Peter

2012-01-01T23:59:59.000Z

98

The Model Electric Restaurant: Volume 1: Restaurant Subsystem Analysis and Evaluation  

Science Conference Proceedings (OSTI)

This report, designed to help utilities better serve the restaurant industry, presents conclusions formed following a detailed analysis of energy use in various foodservice establishments and climates. In particular, the report identifies types of high-efficiency electrical equipment that are attractive investments for foodservice clients.

1990-02-01T23:59:59.000Z

99

Critical success factors in barbecue restaurants: Do operators and patrons agree?.  

E-Print Network (OSTI)

??The research addresses a gap in the literature regarding the barbecue restaurant industry. Specifically, it examines whether barbecue restaurant operators have a thorough understanding of… (more)

Farrish, John Raymond

2010-01-01T23:59:59.000Z

100

The Impact of the 2007 Oklahoma immigration reform act on labor costs in the restaurant industry.  

E-Print Network (OSTI)

??Restaurant industry is becoming the largest employer of immigrants in the United States, immigration policies are fundamental to the success of the restaurant industry, as… (more)

Zhou, Xun

2009-01-01T23:59:59.000Z

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


101

METHODOLOGY AND APPLICATIONS IN IMPUTATION, FOOD CONSUMPTION AND OBESITY RESEARCH  

E-Print Network (OSTI)

Obesity is a rapidly growing public health threat as well as an economic problem in the United States. The recent changes in eating habits, especially the relative increase of food away from home (FAFH) consumption over the last three decades raised the possibility of causal linkage between obesity and FAFH. This study confirms the positive, significant association between the body mass index and FAFH consumption in adults, consistent with previous findings in the economic and nutrition literature. This work goes a step further, however. We demonstrate FAFH consumption at quick-service restaurants has a significantly larger effect on body mass index than FAFH consumption at full-service restaurants. Further disaggregation of FAFH by meal occasion reveals that lunch consumed away from home has the largest positive effect on body mass index compared to other meal occasions (breakfast, dinner and snacks). Survey data with missing observations or latent variables are not rare phenomena. The missing value imputation methods are combined into two groups, contingent upon the existence or absence of an underlying explicit statistical model. Explicit modeling methods include unconditional mean value imputation, conditional mean and regression imputation, stochastic regression imputation, and multiple imputation. The methods based on implicit modeling include hot deck and cold deck imputation. In the second essay, we review imputation methods commonly used in the agricultural economics literature. Our analysis revealed strong preference of researchers for the regression imputation method. We consider several alternative (regression, mean and median) single imputation methods to impute and to append prices of foods consumed at home (foods commercially purchased and prepared from ingredients) from the National Health and Nutrition Examination Survey (NHANES) dietary intake data. We also demonstrate the superiority of regression imputation method compared to the mean and median imputation methods for commercially prepared foods. For ingredient foods, the results are ambiguous with no imputation method clearly outperforming the others.

Kyureghian, Gayaneh

2009-05-01T23:59:59.000Z

102

Strategies in Symmetric Kolkata Restaurant Problem  

E-Print Network (OSTI)

The Quantum Kolkata restaurant problem is a multiple-choice version of the quantum minority game, where a set of n non-communicating players have to chose between one of m choices. A payoff is granted to the players that make a unique choice. It has previously been shown that shared entanglement and quantum operations can aid the players to coordinate their actions and acquire higher payoffs than is possible with classical randomization. In this paper the initial quantum state is expanded to a family of GHZ-type states and strategies are discussed in terms of possible final outcomes. It is shown that the players individually seek outcomes that maximize the collective good.

Puya Sharif; Hoshang Heydari

2012-12-30T23:59:59.000Z

103

Property:Building/FloorAreaRestaurants | Open Energy Information  

Open Energy Info (EERE)

Property Property Edit with form History Facebook icon Twitter icon » Property:Building/FloorAreaRestaurants Jump to: navigation, search This is a property of type Number. Floor area for Restaurants Pages using the property "Building/FloorAreaRestaurants" Showing 13 pages using this property. S Sweden Building 05K0007 + 1,990 + Sweden Building 05K0008 + 300 + Sweden Building 05K0013 + 215 + Sweden Building 05K0038 + 345 + Sweden Building 05K0046 + 200 + Sweden Building 05K0058 + 330 + Sweden Building 05K0060 + 256 + Sweden Building 05K0065 + 520 + Sweden Building 05K0081 + 98 + Sweden Building 05K0089 + 155 + Sweden Building 05K0098 + 170 + Sweden Building 05K0105 + 2,450 + Sweden Building 05K0114 + 400 + Retrieved from "http://en.openei.org/w/index.php?title=Property:Building/FloorAreaRestaurants&oldid=285973#SMWResults"

104

Consumer-oriented Life Cycle Assessment of Food, Goods and Services  

E-Print Network (OSTI)

Dutch food consumption, Energy Policy, 1999, 27, 203-216 18.related CO2 emissions, Energy Policy, 2005, 33, 197-208. 21.Energy and Resources Group Goldman School of Public Policy

Jones, Christopher M; Kammen, Daniel M; McGrath, Daniel T

2008-01-01T23:59:59.000Z

105

Assessing the Exposure and Health Risks of Secondhand Smoke in Restaurants and Bars by Workers and Patrons & Evaluating the Efficacy of Different Smoking Policies in Beijing Restaurants and Bars  

E-Print Network (OSTI)

Ban in Minnesota Bars and Restaurants." American Journal ofof second-hand smoke in restaurants and bars in five citiesof second-hand smoke in restaurants and bars in five cities

Liu, Ruiling

2012-01-01T23:59:59.000Z

106

The effect of information on product quality: Evidence from restaurant hygiene grade cards. The Quarterly  

E-Print Network (OSTI)

This study examines the effect of an increase in product quality information to consumers on firms’ choices of product quality. In 1998, Los Angeles County introduced hygiene quality grade cards to be displayed in restaurant windows. We show that the grade cards cause (i) restaurant health inspection scores to increase, (ii) consumer demand to become sensitive to changes in restaurants ’ hygiene quality, and (iii) the number of foodborne illness hospitalizations to decrease. We also provide evidence that this improvement in health outcomes is not fully explained by consumers substituting from poor hygiene restaurants to good hygiene restaurants. These results imply the grade cards cause restaurants to make hygiene quality improvements.

Ginger Zhe Jin; Phillip Leslie

2003-01-01T23:59:59.000Z

107

Getting Buzzed In the Library: Use of Restaurant-Style Pagers for Reserves Checkout in an Academic Library  

E-Print Network (OSTI)

call for others using restaurant-style pagers in theirIn the Library: Use of Restaurant-Style Pagers for Reservesimplemented use of restaurant-style pagers for checking out

Goodson, Kymberly; Christensen, Marlayna K.; Elliott, Sarah M.; Lowery, Abigail

2009-01-01T23:59:59.000Z

108

Korean restaurant business plan in Taiwan  

E-Print Network (OSTI)

Taiwan's food and beverage business has been one of the main drivers of the country's economic growth for the past several years. As Taiwan becomes more prosperous and grows beyond the traditional OEM/ODM businesses, ...

Chen, Kai Wei Kevin

2013-01-01T23:59:59.000Z

109

Alcohol Use among Restaurant Workers: An Examination of the Impact of Work-related Stress and Workplace Culture.  

E-Print Network (OSTI)

??Despite reports indicating high levels of alcohol use in the restaurant industry, little research has examined alcohol use among restaurant workers in an in depth… (more)

Rocheleau, Gregory Christopher

2008-01-01T23:59:59.000Z

110

Queue-length Variations In A Two-Restaurant Problem  

E-Print Network (OSTI)

This paper attempts to find out numerically the distribution of the queue-length ratio in the context of a model of preferential attachment. Here we consider two restaurants only and a large number of customers (agents) who come to these restaurants. Each day the same number of agents sequentially arrives and decides which restaurant to enter. If all the agents literally follow the crowd then there is no difference between this model and the famous `P\\'olya's Urn' model. But as agents alter their strategies different kind of dynamics of the model is seen. It is seen from numerical results that the existence of a distribution of the fixed points is quite robust and it is also seen that in some cases the variations in the ratio of the queue-lengths follow a power-law.

Chakrabarti, Anindya S

2008-01-01T23:59:59.000Z

111

General Restaurant Equipment: Proposed Penalty (2013-CE-5344) | Department  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Proposed Penalty (2013-CE-5344) Proposed Penalty (2013-CE-5344) General Restaurant Equipment: Proposed Penalty (2013-CE-5344) February 21, 2013 DOE alleged in a Notice of Proposed Civil Penalty that General Restaurant Equipment Co. failed to certify a variety of walk-in cooler or freezer components as compliant with the applicable energy conservation standards. DOE regulations require a manufacturer (which includes importers) to submit reports certifying that its products have been tested and meet the applicable energy conservation standards. This civil penalty notice advises the company of the potential penalties and DOE's administrative process, including the company's right to a hearing. General Restaurant Equipment: Proposed Penalty (2013-CE-5344) More Documents & Publications

112

Impact of Poverty and Household Food Security on the Use of Preventive Medical Services in the California Health Interview Survey  

E-Print Network (OSTI)

a “medical home” regardless of food security status. ThereSecurity Status Food Insecure w/o hunger Have a medical home

Harrison, Gail G.

2004-01-01T23:59:59.000Z

113

Family-Owned Restaurant Serves Up Huge Energy Savings | Department of  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Family-Owned Restaurant Serves Up Huge Energy Savings Family-Owned Restaurant Serves Up Huge Energy Savings Family-Owned Restaurant Serves Up Huge Energy Savings May 8, 2013 - 2:27pm Addthis Energy efficiency upgrades helped the Athenian Corner reduce its operating costs and improved the restaurant's bottom line. | Photo courtesy of BetterBuildings Lowell Energy Upgrade program. Energy efficiency upgrades helped the Athenian Corner reduce its operating costs and improved the restaurant's bottom line. | Photo courtesy of BetterBuildings Lowell Energy Upgrade program. Rebecca Matulka Rebecca Matulka Digital Communications Specialist, Office of Public Affairs What are the key facts? The Athenian Corner, a family-owned restaurant in Lowell, Massachusetts, made energy efficiency upgrades that are saving it more than

114

Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Services Services Overview ECS Audio/Video Conferencing Fasterdata IPv6 Network Network Performance Tools (perfSONAR) ESnet OID Registry PGP Key Service Virtual Circuits (OSCARS) DOE Grids Service Transition Contact Us Technical Assistance: 1 800-33-ESnet (Inside the US) 1 800-333-7638 (Inside the US) 1 510-486-7600 (Globally) 1 510-486-7607 (Globally) Report Network Problems: trouble@es.net Provide Web Site Feedback: info@es.net Services ESnet provides interoperable, effective, reliable, and high performance network communications infrastructure, and certain collaboration services, in support of the Office of Science (SC)'s large-scale, collaborative science programs. ESnet provides users with high bandwidth access to DOE sites and DOE's primary science collaborators including Research and

115

Project on restaurant energy performance: end-use monitoring and analysis. Appendixes I and II  

Science Conference Proceedings (OSTI)

This is the second volume of the report, ''The Porject on Restaurant Energy Performance - End-Use Monitoring and Analysis''. The first volume (PNL-5462) contains a summary and analysis of the metered energy performance data collected by the Project on Restaurant Energy Performance (PREP). Appendix I, presented here, contains monitoring site descriptions, measurement plans, and data summaries for the seven restaurants metered for PREP. Appendix II, also in this volume, is a description of the PREP computer system.

Claar, C.N.; Mazzucchi, R.P.; Heidell, J.A.

1985-05-01T23:59:59.000Z

116

Pricing Effect of Restaurant Industry Related Factors on Fama French Three Factor Model.  

E-Print Network (OSTI)

??The purpose of this study was to investigate the effect of the addition of restaurant industry-related factors on the accuracy and explanatory power of the… (more)

Denizci, Basak

2006-01-01T23:59:59.000Z

117

Serving Up Crime: A Social Learning Perspective of Employee Deviance in Restaurants.  

E-Print Network (OSTI)

??This study sought to examine the relationship between employee deviance within restaurants and the components of social learning theory. The behaviors examined in this research… (more)

Pantaleo, Katherine

2011-01-01T23:59:59.000Z

118

Effects of Restaurant Tax and Price Increases: Implications for Managers, Policy Makers, and Lobbyists.  

E-Print Network (OSTI)

??Legislation has been proposed in Kentucky that would authorize city legislative bodies to levy a tax on restaurant meals of no more than 3%, regardless… (more)

Han, Junghee

2013-01-01T23:59:59.000Z

119

ORIGINAL RESEARCH Strategies for and Barriers to Managing Weight When Eating at Restaurants  

E-Print Network (OSTI)

Suggested citation for this article: Timmerman GM, Earvolino-Ramirez M. Strategies for and barriers to managing weight when eating at restaurants. Prev Chronic

Gayle M. Timmerman; Cns Marie Earvolino-ramirez; Peer Reviewed

2010-01-01T23:59:59.000Z

120

Services  

Energy.gov (U.S. Department of Energy (DOE))

The Human Capital Office offers benefit, new employee orientation and some learning & development related services to all DOE employees. Additionally the Office supplies employee and labor...

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


121

The restaurant at the end of the random walk: recent developments in the description of anomalous transport by fractional dynamics.  

E-Print Network (OSTI)

The restaurant at the end of the random walk: recent developments in the description of anomalous transport by fractional dynamics.

Metzler, R

2004-01-01T23:59:59.000Z

122

Chinese Restaurant Game - Part II: Applications to Wireless Networking, Cloud Computing, and Online Social Networking  

E-Print Network (OSTI)

In Part I of this two-part paper [1], we proposed a new game, called Chinese restaurant game, to analyze the social learning problem with negative network externality. The best responses of agents in the Chinese restaurant game with imperfect signals are constructed through a recursive method, and the influence of both learning and network externality on the utilities of agents is studied. In Part II of this two-part paper, we illustrate three applications of Chinese restaurant game in wireless networking, cloud computing, and online social networking. For each application, we formulate the corresponding problem as a Chinese restaurant game and analyze how agents learn and make strategic decisions in the problem. The proposed method is compared with four common-sense methods in terms of agents' utilities and the overall system performance through simulations. We find that the proposed Chinese restaurant game theoretic approach indeed helps agents make better decisions and improves the overall system performan...

Wang, Chih-Yu; Liu, K J Ray

2011-01-01T23:59:59.000Z

123

Validation of a Building Simulation Tool Using Field Data for Three Identical Configuration Full-Serve Restaurants Using Different HVAC Systems  

E-Print Network (OSTI)

A new building application for a pre-existing HVAC software tool which calculates the benefits of desiccant-assisted HVAC equipment versus the performance of a standard vapor-compression system is used to model the monitored results, see Yborra and Spears (2000), for three full-service restaurants. A standard vapor-compression system, an enthalpy assisted vapor-compression system, and a desiccant-assisted vapor-compression system are compared. The vapor-compression portion of each system is comprised of three rooftop units, specifications for each may be found in Yborra and Spears, "Field- Evaluation of Alternative HVAC Strategies to Meet Ventilation, Comfort, and Humidity Control Criteria at Three Full-Serve Restaurants". The software tool uses DOE 2.1E as a calculation engine which runs in the background. Previously, the software tool could model two different hotel configurations, a quickserve restaurant, a supermarket, a retail store, an ice arena, a school, a movie theater, a nursing home and a hospital. With the larger eating area, the full-serve restaurant had the capacity for sensible or enthalpy heat recovery from the exhausted air in the sit-down area. Quick-Serve Restaurants (QSR's) were precluded from these energy saving devices as the exhausted air was heavily laden with grease. Still, even with the kitchen exhausts facing away from the rooftop unit (RTU) intakes, the enthalpy wheels showed noticeable loading from grease. As the field monitoring was performed near Philadelphia, PA, National Renewable Energy Laboratory (NREL) hour-by-hour bin TMY2 meteorological data was used for Philadelphia to model the annual outdoor conditions experienced by each site. Output was provided in the form of humidity bins, monthly energy usage and cost, as well as total annual gas and electric costs. As the fill-serve restaurants were located on the North-Eastem region of the United States, patron comfort was of greater importance to management than annual energy cost savings. Once the model results were determined to properly reflect those of the case studies, the different building equipment types were "moved" around the United States by choosing different bin weather data sets corresponding to Chicago, IL, Atlanta, GA, and Houston, TX. While the default energy rates available in the program are 4 years old, the economic results provide a sound cost comparison.

Brillhart, P. L.; Worek, W. M.

2000-01-01T23:59:59.000Z

124

Three-player quantum Kolkata restaurant problem under decoherence  

E-Print Network (OSTI)

Effect of quantum decoherence in a three-player quantum Kolkata restaurant problem is investigated using tripartite entangled qutrit states. Amplitude damping, depolarizing, phase damping, trit-phase flip and phase flip channels are considered to analyze the behaviour of players payoffs. It is seen that Alice's payoff is heavily influenced by the amplitude damping channel as compared to the depolarizing and flipping channels. However, for higher level of decoherence, Alice's payoff is strongly affected by depolarizing noise. Whereas the behaviour of phase damping channel is symmetrical around 50 % decoherence. It is also seen that for maximum decoherence (p=1), the influence of amplitude damping channel dominates over depolarizing and flipping channels. Whereas, phase damping channel has no effect on the Alice's payoff. Therefore, the problem becomes noiseless one at maximum decoherence in case of phase damping channel. Furthermore, the Nash equilibrium of the problem does not change under decoherence.

Ramzan, M

2011-01-01T23:59:59.000Z

125

Three-player quantum Kolkata restaurant problem under decoherence  

E-Print Network (OSTI)

Effect of quantum decoherence in a three-player quantum Kolkata restaurant problem is investigated using tripartite entangled qutrit states. Amplitude damping, depolarizing, phase damping, trit-phase flip and phase flip channels are considered to analyze the behaviour of players payoffs. It is seen that Alice's payoff is heavily influenced by the amplitude damping channel as compared to the depolarizing and flipping channels. However, for higher level of decoherence, Alice's payoff is strongly affected by depolarizing noise. Whereas the behaviour of phase damping channel is symmetrical around 50 % decoherence. It is also seen that for maximum decoherence (p=1), the influence of amplitude damping channel dominates over depolarizing and flipping channels. Whereas, phase damping channel has no effect on the Alice's payoff. Therefore, the problem becomes noiseless one at maximum decoherence in case of phase damping channel. Furthermore, the Nash equilibrium of the problem does not change under decoherence.

M. Ramzan

2011-11-16T23:59:59.000Z

126

Good grief, i can speak it! Preliminary experiments in audio restaurant reviews  

E-Print Network (OSTI)

In this paper, we introduce a new envisioned application for speech which allows users to enter restaurant reviews orally via their mobile device, and, at a later time, update a shared and growing database of consumer-provided ...

Polifroni, Joseph

127

Passive solar renovations to the Common Ground Community Restaurant. Final report  

SciTech Connect

The passive solar and energy conserving renovations to the Common Ground Community Restaurant were funded primarily as a demonstration project under this program. The majority of work accomplished was (1) design and construction of a passive solar greenhouse on the existing second floor porch of the restaurant, and (2) the design and construction of energy conserving improvements to the interior of the building, consisting largely of renovating the walls and ceiling to provide an insulated space with a substantially reduced heat load.

Not Available

1985-01-01T23:59:59.000Z

128

from Savannah River Nuclear Solutions, LLC NEWS Internet Food...  

NLE Websites -- All DOE Office Websites (Extended Search)

Internet Food Service for SRS Employees Sought Greater Aiken-Augusta area food service companies are invited to consider providing meal ordering via the internet for delivery to...

129

Consumers' choice factors of an upscale ethnic restaurant.  

E-Print Network (OSTI)

??Globally, there is a growing demand for food away from home as a result of higher incomes, changes in consumption patterns, changes in household composition,… (more)

Sriwongrat, Chirawan

130

The performance of Chinese restaurants in Turku area.  

E-Print Network (OSTI)

??Turku is one of the biggest cities in Finland. There are many Chinese immigrants inhabitant in Turku area, as a result, Chinese food become more… (more)

Li, Chuang

2011-01-01T23:59:59.000Z

131

Service Buildings  

U.S. Energy Information Administration (EIA) Indexed Site

Service Service Characteristics by Activity... Service Service buildings are those in which some type of service is provided, other than food service or retail sales of goods. Basic Characteristics [ See also: Equipment | Activity Subcategories | Energy Use ] Service Buildings... Most service buildings were small, with almost ninety percent between 1,001 and 10,000 square feet. Tables: Buildings and Size Data by Basic Characteristics Establishment, Employment, and Age Data by Characteristics Number of Service Buildings by Predominant Building Size Category Figure showing number of service buildings by size. If you need assistance viewing this page, please contact 202-586-8800. Equipment Table: Buildings, Size, and Age Data by Equipment Types Predominant Heating Equipment Types in Service Buildings

132

Nutrition labeling for restaurant menu item: College students' preferences for nutrition information and its influence on purchase intention.  

E-Print Network (OSTI)

??The purpose of this study is to identify what type of nutrition information college students find important to appear on restaurant menus when making their… (more)

Mayfield, Kelly

2011-01-01T23:59:59.000Z

133

How different types of restaurants behaved differently through the recent recession an analysis of stock market and financial ratios.  

E-Print Network (OSTI)

??This study attempted to identify, quantify, and explain the possible impact the recession had on restaurant stock performance in comparison with the S&P 500 index… (more)

Wang, Xiaofan

2012-01-01T23:59:59.000Z

134

Chinese Restaurant Game - Part I: Theory of Learning with Negative Network Externality  

E-Print Network (OSTI)

In a social network, agents are intelligent and have the capability to make decisions to maximize their utilities. They can either make wise decisions by taking advantages of other agents' experiences through learning, or make decisions earlier to avoid competitions from huge crowds. Both these two effects, social learning and negative network externality, play important roles in the decision process of an agent. While there are existing works on either social learning or negative network externality, a general study on considering both these two contradictory effects is still limited. We find that the Chinese restaurant process, a popular random process, provides a well-defined structure to model the decision process of an agent under these two effects. By introducing the strategic behavior into the non-strategic Chinese restaurant process, in Part I of this two-part paper, we propose a new game, called Chinese Restaurant Game, to formulate the social learning problem with negative network externality. Throu...

Wang, Chih-Yu; Li, K J Ray

2011-01-01T23:59:59.000Z

135

Solar energy system performance evaluation, Hogate's Restaurant, Washington, D. C. January 1980-December 1980  

Science Conference Proceedings (OSTI)

The Hogate's Restaurant site is a business establishment which serves as a restaurant on the waterfront in Washington, D.C. It is part of the National Solar Data Network. The active solar energy system is designed to supply 64% of the restaurant's hot water. It is equipped with 6,254 square feet of liquid flat-plate collectors, two 5,000-gallon tanks for storage, and an auxiliary gas boiler. Pump repairs are reported. Data are given describing the overall system performance, energy savings, and solar energy utilization and availability. Performance data for the collector, storage and Domestic Hot Water (DHW) subsystems are given, as are the system operating energy and site weather conditions. Performance evaluation techniques and sensor technology are discussed briefly. (LEW)

Whitehead, C.Y.

1981-01-01T23:59:59.000Z

136

Employee Services | Department of Energy  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Services Document Imaging Exchange Visitors Program Facility Operations Food Services Graphics Mail and Distribution Parking and Garage Photography Printing Recycling Safety and...

137

SEARCHING PRIMER  

NLE Websites -- All DOE Office Websites (Extended Search)

example, -> select restaurant -> show indexes Goal Records: RESTAURANT Combined Index Terms: DATE-ADDED DATE-UPDATED PRICE-RANGE PRICE-AVERAGE FOOD-QUALITY SERVICE-QUALITY CREDIT...

138

Curriculum for B.S. in Restaurant, Hotel, and Institutional Management  

E-Print Network (OSTI)

Curriculum for B.S. in Restaurant, Hotel, and Institutional Management FIRST YEAR Fall Spring HUSC., Organization 3 NS 1410, Science of Nutrition 4 RHIM 2310, Intro. to Hospitality Mgmt. 3 RHIM 2308, Hotel, Facilities Management 3 ANSC 3404, Cons. Selec./Util. 4 Oral Communications* 3 RHIM 3390, Purchasing in Hosp

Rock, Chris

139

Building robust Reputation Systems for travel-related services  

Science Conference Proceedings (OSTI)

There is a serious robust issue of building Reputation Systems for travel-related services, such as hotel, restaurant, etc. This paper proposes an advanced clustering approach, Suspicion Degree Meter (SDM), to rank suspects with respect to manipulative ... Keywords: Silicon,Indexes,Robustness,Analytical models,Feature extraction,Buildings,Context

Huiying Duan; Peng Yang

2012-07-01T23:59:59.000Z

140

Solar heating and hot water system installed at Shoney's Restaurant, North Little Rock, Arkansas. Final report  

Science Conference Proceedings (OSTI)

The solar heating system is designed to supply a major portion of the space and water heating requirements for a newly built Shoney's Big Boy Restaurant which was installed with completion occurring in December 1979. The restaurant has a floor space of approximately 4,650 square feet and requires approximately 1500 gallons of hot water daily. The solar energy system consists of 1,428 square feet of Chamberlain flat plate liquid collector subsystem, and a 1500 gallon storage subsystem circulating hot water producing 321 x 10/sup 6/ Btu/yr (specified) building heating and hot water heating. Designer - Energy Solutions, Incorporated. Contractor - Stephens Brothers, Incorporated. This report includes extracts from site files, specification references for solar modifications to existing building heating and hot water systems, drawings installation, operation and maintenance instructions.

Not Available

1980-08-01T23:59:59.000Z

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


141

Tobacco Control in Maine, 1979-2009: The Power of Strategic Collaboration  

E-Print Network (OSTI)

Smoking in Restaurants and Food Stores ………………………………. ……….Attempts at Smoke-free Restaurants Continue ………………………………. ……free Bills, 1991-1997 ………………………………………………………………… Restaurant

Caitlin Stanton, MPH; Richard Barnes, JD; Stanton A. Glantz, PhD

2009-01-01T23:59:59.000Z

142

Quantum solution to a three player Kolkata restaurant problem using entangled qutrits  

E-Print Network (OSTI)

Three player quantum Kolkata restaurant problem is modeled using three entangled qutrits. This is a step towards a N-choice generalization of the N-player quantum minority game. It is shown that a better than classical payoff is achieved by a Nash equilibrium solution where the space of available strategies is spanned by SU(3), and the players share an tripartite entangled initial state.

Sharif, Puya

2011-01-01T23:59:59.000Z

143

Generalized Chinese restaurant construction of exchangeable Gibbs partitions and related results  

E-Print Network (OSTI)

By resorting to sequential constructions of exchangeable random partitions (Pitman, 2006), and exploiting some known facts about generalized Stirling numbers, we derive a generalized Chinese restaurant process construction of exchangeable Gibbs partitions of type $\\alpha$ (Gnedin and Pitman, 2006). Our construction represents the natural theoretical probabilistic framework in which to embed some recent results about a Bayesian nonparametric treatment of estimation problems arising in genetic experiment under Gibbs, species sampling, models priors.

Cerquetti, Annalisa

2008-01-01T23:59:59.000Z

144

Quantum solution to a three player Kolkata restaurant problem using entangled qutrits  

E-Print Network (OSTI)

Three player quantum Kolkata restaurant problem is modeled using three entangled qutrits. This first use of three level quantum states in this context is a step towards a $N$-choice generalization of the $N$-player quantum minority game. It is shown that a better than classical payoff is achieved by a Nash equilibrium solution where the space of available strategies is spanned by subsets of SU(3) and the players share a tripartite entangled initial state.

Puya Sharif; Hoshang Heydari

2011-11-08T23:59:59.000Z

145

Een plek om te eten: 'Op welke wijze kan architectuur een meer bewuste en intense beleving in het restaurant teweeg brengen?'.  

E-Print Network (OSTI)

??Architectuur kan bijdragen aan de versterking van een intense en bewuste ervaring in het restaurant. Doordat het ontwerp een onderdeel is dat juist bij het… (more)

In 't Veld, F.

2009-01-01T23:59:59.000Z

146

www.wine-economics.org Restaurant Prices and the Minimum Wage  

E-Print Network (OSTI)

We examine the e¤ect of the minimum wage on restaurant prices. For that purpose, we estimate a price rigidity model by exploiting a unique dataset of individual price quotes used to calculate the Consumer Price Index in France. We …nd a positive and signi…cant impact of the minimum wage on prices. We obtain that the e¤ect of the minimum wage on prices is very protracted. The aggregate impact estimated with our model takes more than a year to fully pass through to retail prices.

Denis Fougčre; Erwan Gautier; Hervé Le Bihan

2008-01-01T23:59:59.000Z

147

Employee Services | Department of Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

Program Facility Operations Food Services Graphics Mail and Distribution Parking and Garage Photography Printing Recycling Safety and Health Shuttle Bus and Couriers Supply...

148

from Savannah River Nuclear Solutions, LLC NEWS SRS Employees Donate Food to Golden Harvest Food Bank  

NLE Websites -- All DOE Office Websites (Extended Search)

Employees Donate Food to Golden Harvest Food Bank Employees Donate Food to Golden Harvest Food Bank AIKEN, S.C. - (June 7, 2012) Today, the Savannah River Site (SRS) donated $22,000 and 18,000 pounds of food during its annual food drive for the Golden Harvest Food Bank. Several SRS organizations participated in this food drive-Savannah River Nuclear Solutions, Savannah River Remediation, U.S. Forest Service-Savannah River, URS and WSI- Savannah River. The SRS food drive is one of Golden Harvest Food Bank's largest, local fund-raisers. According to Savannah River Nuclear Solutions, LLC President and CEO Dwayne Wilson, the Site's past food drives have collec- tively yielded over 262,475 pounds of food for Golden Harvest. "We're pleased to support Golden Harvest in their highly effective efforts as they strive

149

Pal's Sudden Service - 2001  

Science Conference Proceedings (OSTI)

... Featuring hard-to-miss exteriors festooned with larger-than-life menu items, Pal's restaurants sell hamburgers, hot dogs, chipped ham, chicken ...

2010-10-05T23:59:59.000Z

150

Dynamic Multi-Relational Chinese Restaurant Process for Analyzing Influences on Users in Social Media  

E-Print Network (OSTI)

We study the problem of analyzing influence of various factors affecting individual messages posted in social media. The problem is challenging because of various types of influences propagating through the social media network that act simultaneously on any user. Additionally, the topic composition of the influencing factors and the susceptibility of users to these influences evolve over time. This problem has not studied before, and off-the-shelf models are unsuitable for this purpose. To capture the complex interplay of these various factors, we propose a new non-parametric model called the Dynamic Multi-Relational Chinese Restaurant Process. This accounts for the user network for data generation and also allows the parameters to evolve over time. Designing inference algorithms for this model suited for large scale social-media data is another challenge. To this end, we propose a scalable and multi-threaded inference algorithm based on online Gibbs Sampling. Extensive evaluations on large-scale Twitter and...

Lakkaraju, Himabindu; Bhattacharyya, Chiranjib

2012-01-01T23:59:59.000Z

151

U.S. Department of Commerce | National Oceanic and Atmospheric Administration | National Marine Fisheries Service Science, Service, Stewardship  

E-Print Network (OSTI)

services to our Nation -- food, jobs, recreation, and other benefits. The report provides a summary ...............................................................6 Biomass Levels ............................................

152

National Targets Table  

NLE Websites -- All DOE Office Websites (Extended Search)

Convenience store (with or without gas station) 657 90% 228 Food Service 575 59% 267 RestaurantCafeteria 434 53% 207 Fast Food 1170 64% 418 Inpatient Health Care (Hospital)...

153

Appliances and Commercial Equipment Standards  

NLE Websites -- All DOE Office Websites (Extended Search)

remove loose or sticky food. Dishwashing typically consumes two-thirds of all large restaurant and food service operation water use. The water used in this pre-rinsing operation...

154

NSLS Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Services NSLS Services Computing Services Lab Space Libraries Postal Services Procurement Repair & Equipment Services Shipping Procedures Storage User Accounts Workshop Procedures...

155

AN ANALYSIS OF THE INFLUENCE OF NUTRITION INFORMATION ON CONSUMERS’ RESTAURANT MENU CHOICES.  

E-Print Network (OSTI)

??Obesity has risen drastically in the past few decades. Some experts contribute this to an increased prevalence of eating food away from home and consuming… (more)

Higgins, Joseph Adam

2012-01-01T23:59:59.000Z

156

Instruction for quality service: a curricular unit.  

E-Print Network (OSTI)

??The purpose of this project was to design an in depth and inclusive curricular unit for quality food service to accommodate an emergent industry. It… (more)

Miltenberger, Lucia A.

157

Heat extraction and refrigeration (HEAR) system. Phase I final progress report. [Restaurant kitchens  

Science Conference Proceedings (OSTI)

Testing indicates that heat energy available to be recaptured grossly exceeds the capacity of the 1.5 ton medium temperature Freon 12 compressor being utilized. The unit produced 50 pounds of suction pressure with the damper (Figure 4) open and exceeded compressor operational limits with the damper closed. This indicates that the current compressor could be replaced by one of 5 ton capacity since current estimates indicate that 60,000 Btu's are available for recovery. This could be divided between space heating and water heating as required by using separate condensers. There were no real surprises in the feasibility model construction and test phase, and the validity of the assumptions made in the original project description have been established. That is, it has been demonstrated that it is feasible to extract heat from the kitchen exhaust duct in a restaurant and keep the heat pump evaporator clean. It is concluded that work done under this $10,000 grant demonstrated the technical feasibility of the HEAR System. However, additional funding (our original proposal called for a $47,000 grant) would be required to economically evaluate the benefit realized and to advance the HEAR System design to a workable prototype stage.

Venable, B.M.

1983-01-01T23:59:59.000Z

158

Avista Utilities (Gas and Electric)- Commercial Food Equipment Rebates  

Energy.gov (U.S. Department of Energy (DOE))

Avista Utilities offers incentives to customers who improve efficiency through electric food service equipment retrofits. A variety of cooking and refrigeration equipment are eligible for rebates...

159

Avista Utilities (Gas & Electric)- Commercial Food Equipment Rebates  

Energy.gov (U.S. Department of Energy (DOE))

Avista Utilities offers incentives to customers who improve efficiency through food service equipment retrofits. A variety of cooking and refrigeration equipment are eligible for rebates through...

160

Social media marketing in the hospitality industry: The role of benefits in increasing brand community participation and the impact of participation on consumer trust and commitment toward hotel and restaurant brands.  

E-Print Network (OSTI)

??Online community is an effective tool for building the relationship with consumers. Many hospitality firms (i.e., hotels and restaurants) have utilized online communities a new… (more)

Kang, Juhee

2011-01-01T23:59:59.000Z

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


161

Functional Foods Package  

Science Conference Proceedings (OSTI)

Contains five (5) titles regarding functional foods. Functional Foods Package Health - Nutrition - Biochemistry Value Packages Nutrition Health Food Science Biochemistry This Value Package includes: ...

162

NSLS Services | Postal Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Postal Services Postal Services U.S. Postal Service BNL has a full-service U.S. Postal Service Office (Upton branch) located in Staff Services, Building 179, x2539. BNL Mail Service Mail is delivered and picked up twice a day from each building on site. Users should leave internal lab mail (brown envelopes, no stamps needed) and U.S. Mail (regular envelopes, stamps required) in the outgoing mail boxes at NSLS mail stop 725A, located in the lobby by the elevator. Receiving Mail During regular working hours, packages and other special deliveries are brought to the Stockroom while regular mail is taken to the mailstops around the building. Each beam port is assigned a mail slot at NSLS mail stop 725A near the elevator in the lobby. The beamline number should be on all mail addressed to users. Mail to users should be addressed as follows

163

An analysis of restaurant patrons??? experiences in Malaysia : a comprehensive hierarchical modelling approach.  

E-Print Network (OSTI)

??Research into service quality and related constructs such as customer satisfaction, perceived value, image and behavioural intentions has increased in the last two decades. However,… (more)

Mohi, Zurinawati

164

Moose Food  

NLE Websites -- All DOE Office Websites (Extended Search)

Moose Food Moose Food Name: Mrs. Location: N/A Country: N/A Date: N/A Question: My husband & I own 30 acres of prime moose habitat. Unfortunately they have just about eaten up all of the aquatic browse. Either that or the hard winters in the Upper Peninsula of Michigan and the fact that we have a shallow lake has killed these plants the moose like. What would be best to plant native to our lakes in michigan for the moose? They like aquatic plants the best that we have observed from afar, but what kinds. Hope you can help. The biologist for our area is new & didn't have any names of aquatic plants. Replies: Dear Mrs. The following sites may be useful: http://www.mooseworld.com/moosebrowse.htm http://www.gi.alaska.edu/ScienceForum/ASF9/910.html http://www.fs.fed.us/database/feis/plants/tree/taxbre/value_and_use.html

165

Assessing the Effects of Gender and Education on the Influence of Menu Labels Among Latino Consumers  

E-Print Network (OSTI)

Increased Energy Intake in a Restaurant Meal**. Obesity, 12(Energy Intake in a Restaurant Meal. Obesity Research, 12(3),Adolescent fast food and restaurant ordering behavior with

Martinez-Cardoso, Aresha Maree

2013-01-01T23:59:59.000Z

166

Cloud Based Application Development for Accessing Restaurant Information on Mobile Device using LBS  

E-Print Network (OSTI)

Over the past couple of years, the extent of the services provided on the mobile devices has increased rapidly. A special class of service among them is the Location Based Service(LBS) which depends on the geographical position of the user to provide services to the end users. However, a mobile device is still resource constrained, and some applications usually demand more resources than a mobile device can a ord. To alleviate this, a mobile device should get resources from an external source. One of such sources is cloud computing platforms. We can predict that the mobile area will take on a boom with the advent of this new concept. The aim of this paper is to exchange messages between user and location service provider in mobile device accessing the cloud by minimizing cost, data storage and processing power. Our main goal is to provide dynamic location-based service and increase the information retrieve accuracy especially on the limited mobile screen by accessing cloud application. In this paper we presen...

Shetty, Keerthi S; 10.5121/iju.2011.2404

2011-01-01T23:59:59.000Z

167

www.mdpi.com/journal/ijerph Restaurant and Bar Owners ’ Exposure to Secondhand Smoke and Attitudes Regarding Smoking Bans in Five Chinese Cities  

E-Print Network (OSTI)

Abstract: Despite the great progress made towards smoke-free environments, only 9 % of countries worldwide mandate smoke-free restaurants and bars. Smoking was generally not regulated in restaurants and bars in China before 2008. This study was designed to examine the public attitudes towards banning smoking in these places in China. A convenience sample of 814 restaurants and bars was selected in five Chinese cities and all owners of these venues were interviewed in person by questionnaire in 2007. Eighty six percent of current nonsmoking subjects had at least one-day exposure to secondhand smoke (SHS) at work in the past week. Only 51 % of subjects knew SHS could cause heart disease. Only 17 % and 11 % of subjects supported prohibiting smoking completely in restaurants and in bars, respectively, while their support for restricting smoking to designated areas was much higher. Fifty three percent of subjects were willing to prohibit or restrict smoking in their own venues. Of those unwilling to do so, 82 % thought smokingInt. J. Environ. Res. Public Health 2011, 8 1521

Ruiling Liu; S. Katharine Hammond; Andrew Hyl; Mark J. Travers; Yan Yang; Yi Nan; Guoze Feng; Qiang Li; Yuan Jiang

2011-01-01T23:59:59.000Z

168

Gender, IFIs and Food  

E-Print Network (OSTI)

Haiti, the poorest nation in the Western Hemisphere, suffers from chronic food insecurity (World Food Program, 2010). One third of the population is food insecure, the most vulnerable of whom are women and children. International Financial

Elizabeth Arend; Lisa Vitale

2011-01-01T23:59:59.000Z

169

Transportation Services | Staff Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Transportation Services Transportation Services The BNL Transportation Office, located at 20 Brookhaven Avenue, Building 400A, is available to assist BNL employees, guests and visitors with transportation needs in support of Laboratory programs. The hours of operation are 8:30 AM - 5:00 PM Monday through Friday. To contact the Transportation Office call (631) 344-2535. Stony Brook Parking Passes The Transportation Office has a limited number of parking passes for the three (3) parking garages at Stony Brook University. The passes are available to and are intended for use by BNL employees/scientific staff on official business only. Passes may be used at the Administration, University Hospital and Health Services Center garages on the Stony Brook campus when visiting SBU on official business.

170

Service/Product Provider  

NLE Websites -- All DOE Office Websites (Extended Search)

Wheatstone Energy Frito-Lay Wheatstone Energy Frito-Lay 1975 The Exchange, Ste. 320 7701 Legacy Dr. Atlanta, GA 30339 Plano, TX 75024 Business: Lighting, Electrical, HVAC Business: Snack Foods James B. Dore, Director, Sales and Marketing Rob Schasel, Director, Energy & Utilities Phone: 770-916-7107 Phone: 972-334-5567 Email: jim.dore@wheatstoneenergy.com Email: robert.d.schasel@fritolay.com Frito-Lay leverages its energy effort by partnering with Wheatstone Energy to identify and implement lighting improvements resulting in savings of $2.2 million. Project Scope Wheatstone provided turnkey services in upgrading the lighting systems at 96 distribution centers and 16 snack food production plants across North America. Project Summary In addressing lighting retrofits and lighting control strategies, Wheatstone's turnkey services included

171

ECONOMIC EFFECT OF THE STATEWIDE BAN ON SMOKING IN RESTAURANTS AND BARS IN ARIZONA  

E-Print Network (OSTI)

www.wpcarey.asu.edu/seid PREFACE On November 7, 2006, the voters of Arizona approved the Smoke-Free Arizona Act, listed as Proposition 201 on the November 2006 ballot. The new law (Arizona Revised Statute 36-601.01) specified that the Act was to be implemented and enforced by the Arizona Department of Health Services. The Smoke-Free Arizona Act went into effect on May 1, 2007. In December 2006, the Arizona Department of Health Services requested that the L. William Seidman Research Institute, W. P. Carey School of Business, Arizona State University conduct a study of the economic effect of the Smoke-Free Arizona Act. This report presents the findings from that study.

unknown authors

2008-01-01T23:59:59.000Z

172

Recruitment Services  

NLE Websites -- All DOE Office Websites (Extended Search)

IAEA Recruitment Services Personal History Form (PHF) and Job Opportunities IAEA Employment Benefits Relevant Publications and Brochures Interview Process This service is provided...

173

Holiday Food Drive  

NLE Websites -- All DOE Office Websites (Extended Search)

Food Drive Food Drive Holiday Food Drive During the recent holiday food drive, employees donated enough food to provide about 23,604 holiday meals for Northern New Mexico families. More than 432 frozen turkeys were donated this year by employees and other donors during 'Bring a Turkey to Work Day,' an annual Lab event that takes places Thanksgiving week. September 16, 2013 LANL employees organize food for the Holiday Food Drive. Contacts Giving Drives Ed Vigil Community Programs Office (505) 665-9205 Email Giving Drives Enrique Trujillo Community Programs Office (505) 665-6384 Email Helping feed Northern New Mexico families Community partners The Food Depot (Santa Fe) Del Norte Credit Union Smith's Food and Drug Giving Holiday Food Drive Holiday Gift Drive LANL Laces Los Alamos Employees' Scholarship Fund

174

Copy Service, Production Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Copy Service Copy Service Copying in color or black-and-white from hard copy or electronic files. Paper size up to 13" x 19" in a variety of stocks and colors. Larger Documents (up to 36" wide and 100" long) can be reproduced in Black & White from prints or files and can be saved in a variety of electronic format Variable Data Printing - personalized document production Tab Printing Forms CD/DVD Duplication CD/DVD direct printing Binding Collate documents, insert tab dividers, punch holes for binding Stapling documents up to 1 inch thick Spiral, adhesive and perfect binding. Hard covers also available upon request Folding & Mailing Print and apply mailing addresses and labels Machine fold documents and insert into envelopes for mailing Laminate printed items up to 35" wide.

175

Solar preheating of both domestic hot water and space. Final technical report for the Sea Loft restaurant in Long Branch, New Jersey  

Science Conference Proceedings (OSTI)

Stephen Giddio's Sea Loft Restaurant in Long Branch, NJ is equipped with an active solar system for preheating water for both space heating and domestic hot water. Three pumped water loops, each a closed circuit, transfer heat from one major component to another. Solar heat is collected by an array of 83 evacuated tube collectors. The acceptance test results are appended, as well as the operational and maintenance manual. Reference CAPE-2805. (LEW)

Not Available

1982-11-28T23:59:59.000Z

176

Accurate Air Engineering, Inc. and Kraft Foods Teaming Profile...  

NLE Websites -- All DOE Office Websites (Extended Search)

manufacturing resources K-12 school resources Multifamily housing resources Restaurant resources Retail resources Senior care resources Small business resources State and...

177

Avista Advantage and Food Lion: SPP Success Story | ENERGY STAR  

NLE Websites -- All DOE Office Websites (Extended Search)

manufacturing resources K-12 school resources Multifamily housing resources Restaurant resources Retail resources Senior care resources Small business resources State and...

178

Food Sales | Open Energy Information  

Open Energy Info (EERE)

Sales Jump to: navigation, search Building Type Food Sales Definition Buildings used for retail or wholesale of food. Sub Categories grocery store or food market, gas station with...

179

Mailing Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Mailing Services Mailing Services Use the form below to add your name to the Depleted UF6 Mailing List. First Name: Last Name: Organization: Address: City: State: Postal Code:...

180

Calibration Services  

Science Conference Proceedings (OSTI)

... of these applications, the Optoelectronics Division provides measurement services at laser power levels from nanowatts to kilowatts and pulse ...

2012-11-28T23:59:59.000Z

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


181

Biometric Web Services  

Science Conference Proceedings (OSTI)

Biometric Web Services. The biometric web services project combines biometrics and web services to. ... What are Web services? ...

2012-08-15T23:59:59.000Z

182

Production Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Welcome Welcome The Production Services site contains links to each of the division's groups with descriptions of their services. Our goal is to update this website frequently to reflect ongoing service upgrades which, by planning and design, are added so that we can continue to meet your needs in a constantly changing work environment. Note: The Graphic Design Studio has been relocated to the second floor in the north wing of the Research Support Building 400. The telephone number remains the same, X7288. If you have any questions, please call supervisor, Rick Backofen, X6183. Photography Photography services are available at no charge to BNL and Guest users. See a list of the complete range of photography services available. Video Video services are available at no charge to BNL and Guest users. See a list of the complete range of video services available.

183

Accurate Air Engineering, Inc. and Kraft Foods Teaming Profile | ENERGY  

NLE Websites -- All DOE Office Websites (Extended Search)

Accurate Air Engineering, Inc. and Kraft Foods Teaming Profile Accurate Air Engineering, Inc. and Kraft Foods Teaming Profile Secondary menu About us Press room Contact Us Portfolio Manager Login Facility owners and managers Existing buildings Commercial new construction Industrial energy management Small business Service providers Service and product providers Verify applications for ENERGY STAR certification Design commercial buildings Energy efficiency program administrators Commercial and industrial program sponsors Associations State and local governments Federal agencies Tools and resources Training In This Section Campaigns Commercial building design Communications resources Energy management guidance Financial resources Portfolio Manager Products and purchasing Recognition Research and reports Service and product provider (SPP) resources

184

Solar preheating of both domestic hot water and space. Final technical report for the Sea Loft restaurant in Long Branch, New Jersey (Engineering Materials)  

Science Conference Proceedings (OSTI)

Stephen Giddio's Sea Loft Restaurant in Long Branch, NJ is equipped with an active solar system for preheating of both Space and Domestic Hot Water (DHW). Three pumped water loops, each closed circuit, transfer heat from one major equipment component to another. The closed loop drain back solar energy collection circuit uses a 3/4 horsepower pump to circulate seventeen gallons per minute of deionized water from the Solar Storage Tank to the Solar Collector Array, and return. This tank has a capacity of 600 gallons. The solar array consist of eighty-three evacuated tube type concentrating collectors. The heat gathered in this circuit is stored in the tank for either simultaneous or future use in either or both of the Space and DHW preheating loops. The preheating of city water prior to its entrance into the gas fired 86 gallon DHW heater is accomplished in a separate 600 gallon capacity tank. Two thirty-five square foot tubed heat exchanger bundles inserted into this tank accept solar heated hot water from the Solar Storage Tank. This solar heated water is pumped at sixteen GPM in a closed loop circuit using a 1/4 HP pump. The preheating of restaurant space is accomplished in a closed loop circuit between the Solar Storage Tank and an eight SF hot water coil inserted into the return air from the Main Dining Room of the restaurant. A 1/4 HP pump circulates fifteen gallons of solar heated hot water per minute. This system incorporates a differential temperature controller that utilizes a multitude of pressure sensors and temperature thermistors located throughout the various portions of the system components and piping. The Display Board mounted on the wall of the Bar-Lounge Area serves to integrate the entire solar system. It not only displays the flow but houses the Btu flowmeters, Digital temperature readouts, and HVAC EMS Programmer. Reference DOE/CS/30007-T1.

Not Available

1982-11-28T23:59:59.000Z

185

Translation Services  

Science Conference Proceedings (OSTI)

... As a courtesy, the National Center for Standards ... companies may be located by entering the term ... translation services" in any Internet search engine. ...

186

2012 Food for Thought  

Science Conference Proceedings (OSTI)

... such as Safeway and Whole Foods, department stores like JC Penney and Sears, apparel companies Gap and VF Corporation, and DIY and big ...

2013-08-16T23:59:59.000Z

187

Service Contracts  

NLE Websites -- All DOE Office Websites (Extended Search)

Guidelines for Obtaining Guidelines for Obtaining Best-Practice Contracts for Commercial Buildings Operation and Maintenance Service Contracts Prepared with funding from the U.S. EPA December 1997 PECI Acknowledgements Special thanks to the following people for their ongoing contributions and careful review of the document: Byron Courts, Director of Engineering Services, and Dave Rabon, Chief Engineer, Melvin Mark Pete Degan, Director of Customer Marketing, Landis/Staefa David Fanning, HVAC Coordinator, EXPRESS Bil Pletz, Facility Manager, Intel Mike Sanislow, Service Channel Development Leader, Honeywell Home and Building Karl Stum, Director of Technical Services, PECI Tom Walton, President, United Service Alliance For additional copies of this guidebook, contact: Portland Energy Conservation Inc. (PECI)

188

Food Structure & Functionality Forum Newsletter January 2013  

Science Conference Proceedings (OSTI)

Read the January 2013 Food Structure & Functionality Forum newsletter. Food Structure & Functionality Forum Newsletter January 2013 Food Structure & Functionality Forum Division division divisions food materials food structure Food Structure & Functional

189

Local Restaurants - Gaithersburg, MD  

Science Conference Proceedings (OSTI)

... Subway 16 Bureau Dr. Gaithersburg, MD (301) 527-8988. Thai Tanium 657 Center Point Way Gaithersburg, MD (301) 990-3699. ...

2013-07-25T23:59:59.000Z

190

Indian Agriculture and Foods  

NLE Websites -- All DOE Office Websites (Extended Search)

Agriculture and Foods Agriculture and Foods Nature Bulletin No. 387-A September 19, 1970 Forest Preserve District of Cook County George W. Dunne, President Roland F. Eisenbeis, Supt. of Conservation INDIAN AGRICULTURE AND FOODS Most of the Indian tribes east of the Great Plains were part-time farmers. Some of them cultivated sunflowers, giant ragweed, canary grass and pigweed for their seeds, which they used as food. Many grew tobacco. But corn, beans and squash -- wherever the climate permitted - - were the principal crops. There were several varieties of beans. They ate both the seeds and rinds of some dozens of kinds of squash and pumpkin. When game was not abundant there was a wealth of wild fruits, berries, and many kinds of wild plants with edible leaves, seeds, or roots. Corn, however, was the ' staff of life" and they depended on corn, beans and squash -- "the three sisters" -- for year-round food.

191

Summer Food Safety  

NLE Websites -- All DOE Office Websites (Extended Search)

SUMMER FOOD SAFETY SUMMER FOOD SAFETY Year after year, we hear and read the same advice: Handle food carefully in the summer because foodborne illness -- also known as "food poisoning" -- is more prevalent in warmer weather. Do foodborne illnesses increase during the summer months? If so, why? Yes, foodborne illnesses do increase during the summer, and the answer appears to be twofold. First, there are the natural causes. Bacteria are present throughout the environment in soil, air, water, and in the bodies of people and animals. These microorganisms grow faster in the warm summer months. Most foodborne bacteria grow fastest at temperatures from 90 to 110 °F. Bacteria also need moisture to flourish, and summer weather is often hot and humid. Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers.

192

Novell Services  

NLE Websites -- All DOE Office Websites (Extended Search)

CIS Department CIS Department Novell Services If you don't see the answer to your question here, contact the help desk at 486-HELP or submit a Help Request. Novell Netware is the labs main method of providing file and print services for the PC and Macintosh platforms. Novell end user services are free and include a backed up home directory and access to all distributed printers at LBL. Request a Novell account Request a new Novell printer Request a Novell file restore (choose PC for platform and Backups/Restores for problem) Novell iPrint Accessing Novell File Services Download the LBL Netware client Novell Server Information Novell Departmental Administrative Contacts Novell FAQ: How do I login to the Novell network? 9x | NT4/2000/XP Do I have the Netware client installed? 9x | NT4/2000/XP

193

Food science-based instruction.  

E-Print Network (OSTI)

??The food industry faces a shortage of graduates needed to fill scientific and technical positions available in the coming years, and university food science programs… (more)

Peacock, Amy Rowley

2007-01-01T23:59:59.000Z

194

Calico Energy Services and Commonwealth Edison: SPP Success Story...  

NLE Websites -- All DOE Office Websites (Extended Search)

manufacturing resources K-12 school resources Multifamily housing resources Restaurant resources Retail resources Senior care resources Small business resources State and...

195

ABM Engineering Services and USAA Real Estate Company: SPP Success...  

NLE Websites -- All DOE Office Websites (Extended Search)

manufacturing resources K-12 school resources Multifamily housing resources Restaurant resources Retail resources Senior care resources Small business resources State and...

196

Atlantic Energy Services, Inc. and Fonda-Fultonville Central...  

NLE Websites -- All DOE Office Websites (Extended Search)

manufacturing resources K-12 school resources Multifamily housing resources Restaurant resources Retail resources Senior care resources Small business resources State and...

197

Atlantic Energy Services, Inc. and Chemung County Nursing Facility...  

NLE Websites -- All DOE Office Websites (Extended Search)

manufacturing resources K-12 school resources Multifamily housing resources Restaurant resources Retail resources Senior care resources Small business resources State and...

198

Graduate Study Food Science  

E-Print Network (OSTI)

Guide to Graduate Study Field of Food Science and Technology Cornell University #12;Field of Food Science and Technology DE P A R T M E N T O F FO O D SC I E N C E A N D TE C H N O L O G Y Mission Science represents the application of the basic sciences, biotechnology, and engineering to the production

Walter, M.Todd

199

User Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Contacts for Users Contacts for Users User Services Print The User Services Group is available to aid ALS users before they arrive, while they are here, and after they leave. User Office Experiment Coordination Section Sue Bailey This e-mail address is being protected from spambots. You need JavaScript enabled to view it User Services Group Leader Prospective users Proprietary users Tel: 510-486-7727 ALS User Office The User Office is located on the mezzanine of Building 6 (the ALS), Room 2212. Contact Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it Tel: 510-486-7745 Fax: 510-486-4773 Address: Advanced Light Source, Berkeley Lab, MS 6-2100, Berkeley, CA 94720 Hours User Office: Monday-Friday 8.00 a.m. - 12.00 p.m. and 1.00 p.m. - 5.00 p.m.

200

User Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Home Contact Home Contact User Services Print The User Services Group is available to aid ALS users before they arrive, while they are here, and after they leave. User Office Experiment Coordination Section Sue Bailey This e-mail address is being protected from spambots. You need JavaScript enabled to view it User Services Group Leader Prospective users Proprietary users Tel: 510-486-7727 ALS User Office The User Office is located on the mezzanine of Building 6 (the ALS), Room 2212. Contact Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it Tel: 510-486-7745 Fax: 510-486-4773 Address: Advanced Light Source, Berkeley Lab, MS 6-2100, Berkeley, CA 94720 Hours User Office: Monday-Friday 8.00 a.m. - 12.00 p.m. and 1.00 p.m. - 5.00 p.m.

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


201

Food Applications List | Data.gov  

NLE Websites -- All DOE Office Websites (Extended Search)

Food Applications List Food Applications List Agriculture Community Menu DATA APPS EVENTS DEVELOPER STATISTICS COLLABORATE ABOUT Agriculture You are here Data.gov » Communities » Agriculture Apps & Maps This page highlights apps and websites for Food, Agriculture, and Rural community. Showing 1 - 25 of 48 results. Resources sort ascending Type Last Updated On Web Soil Survey Web Soil Survey (WSS) provides soil data and information produced by the National Cooperative Soil Survey. It is operated by the USDA Natural Resources Conservation Service (NRCS) and provides access to the largest natural resource information system in the world. Agriculture 04/28/2013 VegScape This U.S. vegetative crop condition tool provides satellite-based U.S. crop condition vegetation assessment and monitoring web service; provides data exploration and visualization tools; delivers public dissemination of NASS geospatial vegetation condition; and decision support tools providing open quantitative access, interactive visualization, web based data dissemination, and geospatial queries. Agriculture 05/17/2013

202

User Services  

NLE Websites -- All DOE Office Websites (Extended Search)

User Services Print User Services Print The User Services Group is available to aid ALS users before they arrive, while they are here, and after they leave. User Office Experiment Coordination Section Sue Bailey This e-mail address is being protected from spambots. You need JavaScript enabled to view it User Services Group Leader Prospective users Proprietary users Tel: 510-486-7727 ALS User Office The User Office is located on the mezzanine of Building 6 (the ALS), Room 2212. Contact Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it Tel: 510-486-7745 Fax: 510-486-4773 Address: Advanced Light Source, Berkeley Lab, MS 6-2100, Berkeley, CA 94720 Hours User Office: Monday-Friday 8.00 a.m. - 12.00 p.m. and 1.00 p.m. - 5.00 p.m. New user registration: Monday-Friday 8.00 a.m. - 12.00 p.m. and

203

User Services  

NLE Websites -- All DOE Office Websites (Extended Search)

User Services Print User Services Print The User Services Group is available to aid ALS users before they arrive, while they are here, and after they leave. User Office Experiment Coordination Section Sue Bailey This e-mail address is being protected from spambots. You need JavaScript enabled to view it User Services Group Leader Prospective users Proprietary users Tel: 510-486-7727 ALS User Office The User Office is located on the mezzanine of Building 6 (the ALS), Room 2212. Contact Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it Tel: 510-486-7745 Fax: 510-486-4773 Address: Advanced Light Source, Berkeley Lab, MS 6-2100, Berkeley, CA 94720 Hours User Office: Monday-Friday 8.00 a.m. - 12.00 p.m. and 1.00 p.m. - 5.00 p.m. New user registration: Monday-Friday 8.00 a.m. - 12.00 p.m. and

204

User Services  

NLE Websites -- All DOE Office Websites (Extended Search)

User Services Print User Services Print The User Services Group is available to aid ALS users before they arrive, while they are here, and after they leave. User Office Experiment Coordination Section Sue Bailey This e-mail address is being protected from spambots. You need JavaScript enabled to view it User Services Group Leader Prospective users Proprietary users Tel: 510-486-7727 ALS User Office The User Office is located on the mezzanine of Building 6 (the ALS), Room 2212. Contact Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it Tel: 510-486-7745 Fax: 510-486-4773 Address: Advanced Light Source, Berkeley Lab, MS 6-2100, Berkeley, CA 94720 Hours User Office: Monday-Friday 8.00 a.m. - 12.00 p.m. and 1.00 p.m. - 5.00 p.m. New user registration: Monday-Friday 8.00 a.m. - 12.00 p.m. and

205

User Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Print Services Print The User Services Group is available to aid ALS users before they arrive, while they are here, and after they leave. User Office Experiment Coordination Section Sue Bailey This e-mail address is being protected from spambots. You need JavaScript enabled to view it User Services Group Leader Prospective users Proprietary users Tel: 510-486-7727 ALS User Office The User Office is located on the mezzanine of Building 6 (the ALS), Room 2212. Contact Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it Tel: 510-486-7745 Fax: 510-486-4773 Address: Advanced Light Source, Berkeley Lab, MS 6-2100, Berkeley, CA 94720 Hours User Office: Monday-Friday 8.00 a.m. - 12.00 p.m. and 1.00 p.m. - 5.00 p.m. New user registration: Monday-Friday 8.00 a.m. - 12.00 p.m. and

206

User Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Print Services Print The User Services Group is available to aid ALS users before they arrive, while they are here, and after they leave. User Office Experiment Coordination Section Sue Bailey This e-mail address is being protected from spambots. You need JavaScript enabled to view it User Services Group Leader Prospective users Proprietary users Tel: 510-486-7727 ALS User Office The User Office is located on the mezzanine of Building 6 (the ALS), Room 2212. Contact Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it Tel: 510-486-7745 Fax: 510-486-4773 Address: Advanced Light Source, Berkeley Lab, MS 6-2100, Berkeley, CA 94720 Hours User Office: Monday-Friday 8.00 a.m. - 12.00 p.m. and 1.00 p.m. - 5.00 p.m. New user registration: Monday-Friday 8.00 a.m. - 12.00 p.m. and

207

User Services  

NLE Websites -- All DOE Office Websites (Extended Search)

User Services Print User Services Print The User Services Group is available to aid ALS users before they arrive, while they are here, and after they leave. User Office Experiment Coordination Section Sue Bailey This e-mail address is being protected from spambots. You need JavaScript enabled to view it User Services Group Leader Prospective users Proprietary users Tel: 510-486-7727 ALS User Office The User Office is located on the mezzanine of Building 6 (the ALS), Room 2212. Contact Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it Tel: 510-486-7745 Fax: 510-486-4773 Address: Advanced Light Source, Berkeley Lab, MS 6-2100, Berkeley, CA 94720 Hours User Office: Monday-Friday 8.00 a.m. - 12.00 p.m. and 1.00 p.m. - 5.00 p.m. New user registration: Monday-Friday 8.00 a.m. - 12.00 p.m. and

208

Green food through green food: a human centered design approach to green food technology  

Science Conference Proceedings (OSTI)

"Real sustainability will only be possible by consuming less." A ubiquitous computing path to consume less while improving health is to help us consume less processed food (60-70% of US/UK diet) in favor of whole food. The paper shows both the ... Keywords: design, food, health, processed food

m.c. schraefel

2013-09-01T23:59:59.000Z

209

Optical dynamic circuit services  

Science Conference Proceedings (OSTI)

IP service, leased-line service and POTS service have been the three long-standing communication service offerings of providers. Recently, both commercial and research-andeducation network providers have started offering optical dynamic circuit services. ...

Malathi Veeraraghavan; Mark Karol; George Clapp

2010-11-01T23:59:59.000Z

210

Carbon Emissions: Food Industry  

U.S. Energy Information Administration (EIA) Indexed Site

Food Industry Food Industry Carbon Emissions in the Food Industry The Industry at a Glance, 1994 (SIC Code: 20) Total Energy-Related Emissions: 24.4 million metric tons of carbon (MMTC) -- Pct. of All Manufacturers: 6.6% Total First Use of Energy: 1,193 trillion Btu -- Pct. of All Manufacturers: 5.5% Carbon Intensity: 20.44 MMTC per quadrillion Btu Energy Information Administration, "1994 Manufacturing Energy Consumption Survey" and Emissions of Greenhouse Gases in the United States 1998 Energy-Related Carbon Emissions, 1994 Source of Carbon Carbon Emissions (million metric tons) All Energy Sources 24.4 Net Electricity 9.8 Natural Gas 9.1 Coal 4.2 All Other Sources 1.3 Energy Information Administration, "1994 Manufacturing Energy Consumption Survey" and Emissions of Greenhouse Gases in the United States 1998

211

SERVICES Purpose  

E-Print Network (OSTI)

This Management Memo calls on all state agencies operating state motor vehicles to make every effort to “Flex Your Power at the Pump, ” and lower fuel costs for the State of California through vigorous compliance with the preventative maintenance standards identified in this management memo and in the Automobile Record, Standard (STD.) 271. Background Public Resources Code 25722 mandates the state reduce petroleum consumption of its vehicle fleet to the maximum extent practicable including improved preventative maintenance. State Administrative Manual Section (SAM) 4101 establishes the need to comply with minimum preventative maintenance standards listed in the Automobile Maintenance Record, STD. 271. This includes prescribed services and mechanical inspections that promote state vehicle efficiency and achieve optimum fuel mileage. SAM Section 3687.1 prohibits the purchase of premium grade gasoline for state vehicles. And, directs state drivers to make fuel purchases at lower priced self-service pumps whenever possible.

Manual Sections

2005-01-01T23:59:59.000Z

212

New Generation Energy - Community Food Service Efficiency Lending...  

Open Energy Info (EERE)

and non-profits should work with ENERGY STAR rated appliance distributors andor installers to receive a price quote. After quotes have been received, they must submit a...

213

Hungry for Respect: Discrimination among Adults Using Emergency Food Services  

E-Print Network (OSTI)

and mental health in the Detroit metropolitan area. JournalAmerican women in Detroit: results from a longitudinal2004). Validation of the Detroit Area Study Discrimination

Gee, Gilbert C.; Lively, Kathryn J.; Larsen, Larissa; Keith, Jennifer; Stone, Jana; MacLeod, Kara

2007-01-01T23:59:59.000Z

214

Poster created by: Syracuse University Food Services cooked Spelt =  

E-Print Network (OSTI)

wheat genotypes and flour samples according to Zn concentration. DTZ is a Zn-chelating agent (Mc of red color due to DTZ staining in whole bread wheat flour (Triticum aestivum, cv. BDME-10). The seeds 16 23 34 55 (10 mm) Fig. 7. DTZ staining of whole grain flour of different wheat genotypes. Flour

Mather, Patrick T.

215

A Look at Food Service Buildings - Index Page  

U.S. Energy Information Administration (EIA) Indexed Site

Where are they located? How old are they? Who owns and occupies them? How do they use energy and how much does it cost? How do they use electricity? How do they use natural...

216

Poster created by: Syracuse University Food Services General Information  

E-Print Network (OSTI)

meatless one day each week, you can reduce your carbon footprint in a big way by reducing greenhouse gas and vegetables can easily replace the meat in your favor- ite dishes. Dishes like chili with beans, stir fry

Raina, Ramesh

217

Michelle Springfield Food Insecurity: The prospects for Food  

E-Print Network (OSTI)

..................................................................................................................................44 4 Kenya and Ethiopia as examples of food insecure countries ..........................................................................................................................................148 Food aid from developing countries Countries. IASSTD The International Assessment of Agricultural Knowledge, Science and Technology IATP

Sheldon, Nathan D.

218

Radioactivity in food crops  

SciTech Connect

Published levels of radioactivity in food crops from 21 countries and 4 island chains of Oceania are listed. The tabulation includes more than 3000 examples of 100 different crops. Data are arranged alphabetically by food crop and geographical origin. The sampling date, nuclide measured, mean radioactivity, range of radioactivities, sample basis, number of samples analyzed, and bibliographic citation are given for each entry, when available. Analyses were reported most frequently for /sup 137/Cs, /sup 40/K, /sup 90/Sr, /sup 226/Ra, /sup 228/Ra, plutonium, uranium, total alpha, and total beta, but a few authors also reported data for /sup 241/Am, /sup 7/Be, /sup 60/Co, /sup 55/Fe, /sup 3/H, /sup 131/I, /sup 54/Mn, /sup 95/Nb, /sup 210/Pb, /sup 210/Po, /sup 106/Ru, /sup 125/Sb, /sup 228/Th, /sup 232/Th, and /sup 95/Zr. Based on the reported data it appears that radioactivity from alpha emitters in food crops is usually low, on the order of 0.1 Bq.g/sup -1/ (wet weight) or less. Reported values of beta radiation in a given crop generally appear to be several orders of magnitude greater than those of alpha emitters. The most striking aspect of the data is the great range of radioactivity reported for a given nuclide in similar food crops with different geographical origins.

Drury, J.S.; Baldauf, M.F.; Daniel, E.W.; Fore, C.S.; Uziel, M.S.

1983-05-01T23:59:59.000Z

219

Dressing and modeling food  

Science Conference Proceedings (OSTI)

The food and the kitchen that it is made in are key components of our film Ratatouille. We treated them almost as if they were characters that grew and changed along with the story line. It was extremely important to create a kitchen that becomes ...

Han Cho

2007-08-01T23:59:59.000Z

220

What's in a Service?  

Science Conference Proceedings (OSTI)

A proper understanding of the general nature, potential and obligations of electronic services may be achieved by examining existing commercial services in detail. The everyday services that surround us, and the ways in which we engage with them, are ... Keywords: electronic services, service description, service properties, service substitution

Justin O'Sullivan; David Edmond; Arthur Ter Hofstede

2002-09-01T23:59:59.000Z

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


221

Food Movements Unite! Strategies to Transform Our Food Systems  

E-Print Network (OSTI)

ac- tivists and practitioners from organizations such as Via Campesina, the Slow Food Movement, and the World

McLean, Lindsey

2011-01-01T23:59:59.000Z

222

Carbon Strategy for the Food Industry FAPC Food Process Engineer  

E-Print Network (OSTI)

172-1 Carbon Strategy for the Food Industry Tim Bowser FAPC Food Process Engineer FAPC-172 Robert M and Natural Resources Introduction Carbon strategy is a term that refers to a systematic plan of action for managing carbon consumption and emissions related to food manufacturing and distribution activities

Balasundaram, Balabhaskar "Baski"

223

Services | Open Energy Information  

Open Energy Info (EERE)

Services Jump to: navigation, search TODO: Add description Related Links List of Companies in Services Sector Retrieved from "http:en.openei.orgwindex.php?titleServices&oldid...

224

Service Center  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

ASSIGNMENTS ASSIGNMENTS Pamela Arias-Ortega - Administrative and judicial litigation; and personnel law and workforce discipline mailto:parias-ortega@doeal.gov Celina Baca - Research and special projects for litigation and general law group mailto:cbaca@doeal.gov Dick Blakely - Designated Agency Ethics Advisor - Administrative litigation and mediation services; and ethics mailto:rblakely@doeal.gov Jonathan Buckner - Administrative review hearings; and administrative hearings before EEOC and MSPB mailto:jbuckner@doeal.gov Sean Counce - Administrative review hearings; and administrative hearings before EEOC and MSPB mailto:scounce@doeal.gov Diana Cruz - Copyright program; intellectual property databases; support for IP issues; and time and attendance mailto:dcruz@doeal.gov

225

Effects of the San Francisco Employer Health Spending Mandate  

E-Print Network (OSTI)

Brown, D. (Apr 1990) “The Restaurant and Fast Food Race:Accommodation Employment Restaurant Employment 24 Largest Accommodation Wages Restaurant Wages 24 Largest U.S.  MSAs ?

Colla, Carrie Hoverman

2010-01-01T23:59:59.000Z

226

Credible Research Designs for Minimum Wage Studies  

E-Print Network (OSTI)

estimates for both teens and restaurant workers with updatedfor teens and restaurant workers range between -0.06 and +who compared fast-food restaurants across the New-Jersey

Allegretto, Sylvia; Dube, Arindrajit; Reich, Michael; Zipperer, Ben

2013-01-01T23:59:59.000Z

227

EU approves food labeling rules  

Science Conference Proceedings (OSTI)

New food-labeling regulations are in place in the European Union after the European Parliament (EP) approved rules aimed at helping consumers make “better informed, healthier [sic] choices.” EU approves food labeling rules Inform Magazine Inform Archives

228

NIST Measurement Services  

Science Conference Proceedings (OSTI)

... Standard Reference Materials • Laboratory accreditation services (NVLAP) ? DIY – You can do it; we can help. ? Services for legal metrology labs ...

2013-06-16T23:59:59.000Z

229

Biometric Web Services  

Science Conference Proceedings (OSTI)

... Biometric Web Services. ... This page last updated Thursday, November 14, 2013. Join the Biometric Web Services Mailing List. ...

2013-11-14T23:59:59.000Z

230

On-Site Services  

Science Conference Proceedings (OSTI)

... the Boulder Laboratories Employees Association ... a variety of health services including emergency ... emergency ambulance service; administration of ...

2010-12-21T23:59:59.000Z

231

Services | Department of Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Services Diversity and Inclusion Supporting Small Businesses Minority Economic Impact Partnering with Minority Serving Institutions Protecting Civil Rights Integrating...

232

Food Safety and Nutrition in MML  

Science Conference Proceedings (OSTI)

The Material Measurement Laboratory's program area in Food Safety and Nutrition. MML Program Area: Food Safety and Nutrition. ...

2012-06-12T23:59:59.000Z

233

Gardner Denver and McCain Foods Teaming Profile | ENERGY STAR Buildings &  

NLE Websites -- All DOE Office Websites (Extended Search)

Gardner Denver and McCain Foods Teaming Profile Gardner Denver and McCain Foods Teaming Profile Secondary menu About us Press room Contact Us Portfolio Manager Login Facility owners and managers Existing buildings Commercial new construction Industrial energy management Small business Service providers Service and product providers Verify applications for ENERGY STAR certification Design commercial buildings Energy efficiency program administrators Commercial and industrial program sponsors Associations State and local governments Federal agencies Tools and resources Training In This Section Campaigns Commercial building design Communications resources Energy management guidance Financial resources Portfolio Manager Products and purchasing Recognition Research and reports Service and product provider (SPP) resources Success stories

234

of LaborThe Effect of Tip Credits on Earnings and Employment in the U.S. Restaurant Industry  

E-Print Network (OSTI)

Any opinions expressed here are those of the author(s) and not those of IZA. Research published in this series may include views on policy, but the institute itself takes no institutional policy positions. The IZA research network is committed to the IZA Guiding Principles of Research Integrity. The Institute for the Study of Labor (IZA) in Bonn is a local and virtual international research center and a place of communication between science, politics and business. IZA is an independent nonprofit organization supported by Deutsche Post Foundation. The center is associated with the University of Bonn and offers a stimulating research environment through its international network, workshops and conferences, data service, project support, research visits and doctoral program. IZA engages in (i) original and internationally competitive research in all fields of labor economics, (ii) development of policy concepts, and (iii) dissemination of research results and concepts to the interested public. IZA Discussion Papers often represent preliminary work and are circulated to encourage discussion. Citation of such a paper should account for its provisional character. A revised version may be

William E. Even; David A. Macpherson; William E. Even; David A. Macpherson

2012-01-01T23:59:59.000Z

235

The Food Safety Knowledge Level of Certified Food Managers Who Attended Two Self-Selected Training Courses  

E-Print Network (OSTI)

The foodservice industry is dependent on millions of employees daily to ensure proper and safe food handling of food products consumed by the general public. The State of Texas requires food establishments’ management or person in charge be trained in food protection. For this inquiry, the researcher studied the knowledge level gained by food mangers from two food companies and two certification courses. There were 90 food service operations that participated in the study. The data was collected through the use of a food safety knowledge test instrument. The scope of the study was to explore the level of food safety knowledge of two self-selected certified food managers in Texas. Sixty-five percent (65.6%) of the certified food managers were certified by course A and 34.4% were certified by course B. The researcher explored two educational theories that are often utilized in the agricultural education discipline. Adult education and training programs in agriculture should use appropriate and effective instructional methods. Creswell and Martin (1993) inferred a linkage between adult education and instructional design as it related to agriculture. This study explored the phenomenon regarding certified food manager training courses and knowledge level through certification. In agricultural education, lives are affected through education and training. Trede and Wade (1993) suggested that agricultural education helps people improve their lives through an educational process using scientific knowledge. The participants’ knowledge test scores were as follows: course A (n=59) 72.9% and course B (n=31) 69.0%. The resulting t-test was determined to the knowledge test score of course A and course B, and proved not to be statistically significant at an alpha level .05. Thus, the researcher concluded instructional design and adult learning theory did not have an impact on the knowledge level of participants as a result of the two self-selected courses for certified food manager training in this study. Food safety knowledge of participants who spoke English or Korean as their native languages were analyzed closely as they represented the largest population of the participants. Korean as a native language represented the largest group at 45.6% of the population. English as a native language represented the second largest group at 43.3% of the population. Certified Food Manager Training is offered in these languages throughout Texas. Differences were found within the participants’ native or first languages. The certified food managers who identified as English and Korean native or first language resulted a statistically significant comparison when analyzed via independent t-test. The researcher recommends further research on affects of native language on certified food manager training. This research study discusses potential improvements that may be implemented in future research for certified food management training. The scope of this study utilized two self selected courses that were available to the participating certified food managers. For example, the Food Safety Knowledge Test instrument which was developed specifically for the scope of this research. Although this instrument was only used once it served as a suitable tool for this research project and could serve as a guide for the development of future research instruments. The researcher suggests that future researchers consider utilizing a tested and established research instrument. A study with a broader scope including courses supported by other National and State level accreditation organization as well as increasing the number of participant; may yield additional findings.

Payton, Larry Sean

2013-05-01T23:59:59.000Z

236

Conference Services .:. Lawrence Berkeley National Laboratory  

NLE Websites -- All DOE Office Websites (Extended Search)

11/8/11 11/8/11 Event Equipment Rental Western Event Service 1970 Williams St. San Leandro, CA 94577 Phone: 510.430.0510 Fax: 510.430.0511 www.westerneventservice.com Orders or Service Questions: WesternEvents@comcast.net Western Event Service is the Lab's vendor for event rentals. Western will provide lab-wide events rental equipment including tables, chairs, linens, poster boards, tents, canopies, signs, barbecues, and more. Small Orders: For small orders/events with fewer than 50 people - a few chairs, tables, etc. - use this on-line order form. For small events using on-site catering, consider getting tables from our on-site food services vendor, Epicurean, by emailing bayviewcafe@epicurean-group.com. On-line Order Form for Small Orders: Click HERE to sign in using your LDAP username and password.

237

Conference Services .:. Lawrence Berkeley National Laboratory  

NLE Websites -- All DOE Office Websites (Extended Search)

9/24/13 9/24/13 Welcome to Conference Services News Flash! OFFSITE MEAL RATES: Effective immediately, all offsite meal costs are limited to 150% of per diem per meal. Read about the new rates here. Please also check the GSA website when planning meetings offsite for per diem rates in areas other than Oakland, Berkeley and Walnut Creek. For more information please contact conference services. Thank you. Quick Tools Step-by-Step Guide Event Equipment Rental Sample Agenda Event Questionnaire 5 Points of Compliance for Food & Beverage Email Us Conference Service's Vision is to provide professional, strategic conference planning to further scientific discovery balancing cost-effectiveness and compliance requirements. Services: DOE Conference Reporting Event Approval Database Management

238

Foodservice sourcebook: A quick-reference guide to industry information and sources  

Science Conference Proceedings (OSTI)

The purpose of this project was the development of a comprehensive, easily-updated sourcebook of information and references related to the foodservice industry for use by electric utility customer service staffs. The Foodservice Sourcebook'' consists of the following directories: (1)Foodservice Industry Leaders --- Leading Foodservice Operators (Fast Food; Full Service; Lodging; Diversified Restaurant, Cafeteria and Retail Chains, Transportation and Recreation Foodservice Operators; Contract Management Firms; Franchises; Parent and Subsidiary Company Finders; Institutional, Military, School, and Healthcare Foodservice Organizations; Independent Restaurant Operators), and Foodservice Trade and Restaurant Associations; (2) Equipment Manufacturer Directories --- Broilers; Fryers; Griddles; Hot Water Heaters; Ovens; Ranges; Refrigerators and Freezers; Steamers and Skillets; Ventilation and Exhaust Equipment; Warewashers; Leading Major Equipment Distributors; (3) Electric Utilities --- National Electric Customer Assistance Network; Electric Utility Foodservice Activities (Commercial Cooking, Test/Demonstration Kitchen, Equipment Efficiency Improvement, Lighting, Hot Water, Space Conditioning, and Refrigeration electric utility programs); (4) Foodservice Market Trends --- Excerpts from Restaurant Business: Restaurant Growth Index,'' September, 1989; (5) Foodservice Design/Operation Guide --- Excerpts from National Restaurant Association Facilities Operations Manual; and (6) Reference Bibliography --- Electric Power Research Institute, National Restaurant Association, and industry publications.

Not Available

1990-02-01T23:59:59.000Z

239

Food and Agriculture Organization  

E-Print Network (OSTI)

International cereal prices (in US dollar terms) have been increasing since 2003, but it is domestic prices that affect food consumption and production. This paper analyzes, for seven large Asian countries, the extent to which domestic prices have increased since 2003 and presents several conclusions. First, the data show that the increases in world cereal prices have been accompanied by a real depreciation of the US dollar. For many countries (but not all), this depreciation has neutralized a substantial proportion of the increase in world prices. Second, domestic commodity specific policies in several of these Asian countries have further stabilized domestic prices relative to the change in world prices. This has been especially true for rice, the main staple food in the region, but it is also true for wheat. On average, through the end of 2007, the increase in real domestic rice prices was about onethird of the increase in real US dollar world market rice prices. Third, for the specific cases analyzed here, producer or farmgate prices have changed by approximately the same percentage as consumer prices. Thus, in these Asian countries, domestic markets seem to be transmitting price changes between farmers and consumers rather efficiently. Fourth, the

David Dawe; Of The United Nations; David Dawe

2008-01-01T23:59:59.000Z

240

Human Sodium Risks  

NLE Websites -- All DOE Office Websites (Extended Search)

comes from restaurants and it can be hard for a person to tell how much sodium is in restaurant foods. Brands of foods matter: Different brands of the same foods may have...

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


241

EMC 2006: Housing and Travel  

Science Conference Proceedings (OSTI)

Several downtown restaurants are only a short walk from the residence halls. ... Free parking is available as well as a full-service restaurant, indoor lap pool and

242

Economic interests in the domestic politics of war : evidence from U.S. decisions to go to war with Iraq in 1991 and 2003  

E-Print Network (OSTI)

Gas Utilities** Defense* Gold Hotels & Restaurants TechGold Hotels Restaurants Tech Hardware Gas Utilities OilGas Utilities Gold Health Care Equipment and Services Hotels

Seljan, Samuel Sierra

2010-01-01T23:59:59.000Z

243

Phytoplankton fuels Delta food web  

E-Print Network (OSTI)

biomass — CALIFORNIA AGRICULTURE, VOLUME 57 , NUMBER 4 and therefore the food supplyand biomass in many aquatic systems. A low nutrient supply

Jassby, Alan D.; Cloern, James E.; Müller-Solger, Anke B.

2003-01-01T23:59:59.000Z

244

Career Services Pricing Information  

Science Conference Proceedings (OSTI)

Job/Resume Posting and Prices Career Services Pricing Information Career Services Career Services chemistry jobs classifieds employment fats global help wanted job Jobs member membership network oils science jobs ...

245

A flexible service selection for executing virtual services  

Science Conference Proceedings (OSTI)

With the adoption of a service-oriented paradigm on the Web, many software services are likely to fulfil similar functional needs for end-users. We propose to aggregate functionally equivalent software services within one single virtual service, that ... Keywords: marketplace, service aggregation, service discovery, service selection, service selector, virtual service

Nassim Laga; Emmanuel Bertin; Noel Crespi; Ivan Bedini; Benjamin Molina; Zhenzhen Zhao

2013-05-01T23:59:59.000Z

246

Everything You Ever Wanted To Know About Food Processing  

E-Print Network (OSTI)

The food processing industry is the fourth largest consumer of energy in the US industrial sector. Food processors use nearly 1,200 trillion Btu of energy per year. The industry is comprised of more than 21,000 processing plants. Total production values make it $400 billion industry. While energy represents on average between one and two percent of total operating costs, in some industry sub-sectors energy comprises as much as 20%. Major energy end-uses include drying, refrigeration, process heating and cooling, and machine drives. Energy efficiency becomes more important in an industry of tight margins. Today, Americans spend the same percentage of disposable income on food as they did 20 years ago. The Food Marketing Institute notes that supermarket sales were only expected to rise about 2% in 2000. Rising energy costs, increasing restrictions on land application of waste, sanitation standards, and a high demand for product quality, and processed foods contribute to the industry's energy and power quality needs. In addition to documenting a variety of energy end uses in the industry in spring 2000, E SOURCE surveyed 148 plant managers by telephone and conducted in-depth interviews with 8 corporate energy managers. We asked the plant managers to respond to a variety of questions on topics such as decision-making, plant energy use, electricity and deregulation, natural gas use, energy services and outsourcing, energy efficiency, and plans for plant renovations and new construction. In our interviews with the corporate energy managers, we explored their current strategies for purchasing energy and energy services and asked them what they expect to do in the future. This paper provides some of the key findings from this report including an overview of industry challenges, key energy end-uses and innovations, and valuable insights from energy managers on the energy issues that food processors face.

Adams, N.; Milmoe, P. H.

2001-05-01T23:59:59.000Z

247

NIST Internet Time Service  

Science Conference Proceedings (OSTI)

... All services available. ntp-nist.ldsbc.edu, 198.60.73.8, LDSBC, Salt Lake City, Utah, All services available. nist1-lv.ustiming ...

248

Rates and Repayment Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Rates Loveland Area Project Firm Power Rates Transmission and Ancillary Services Rates 2012 Rate Adjustment-Transmission and Ancillary Services 2010 Rate Adjustment-Firm Power 2009...

249

ORISE: Health physics services  

NLE Websites -- All DOE Office Websites (Extended Search)

Health physics services Nuclear power plant The Oak Ridge Institute for Science and Education (ORISE) offers comprehensive health physics services in a number of technical areas...

250

Topic: Service Life Prediction  

Science Conference Proceedings (OSTI)

Topic: Service Life Prediction. Event. 24th NIST Computer Modeling Workshop. ... Service Life Prediction of Polymeric Materials: Vision for the Future. ...

2012-09-19T23:59:59.000Z

251

ORNL Health Services Division  

NLE Websites -- All DOE Office Websites (Extended Search)

Home Page ORNL Home | ESH&Q Home | Health Services Internal A division in the Environment, Safety, Health, and Quality Directorate The Health Services Division at Oak Ridge...

252

Free 3-MCPD in Foods  

Science Conference Proceedings (OSTI)

Reference list for Free 3-MCPD(3-Monochloropropane-1,2-diol )in Foods. Free 3-MCPD in Foods 3-MCPD 2-diol 3-MCPD 3-MCPD Esters 3-monochloropropane-1 acid analysis aocs april articles certified chemists chloropropanediol contaminants detergents esters fat

253

IMPACTS OF BIOFUEL PRODUCTION ON FOOD SECURITY  

E-Print Network (OSTI)

Food security exists when all people, at all times, have physical and economic access to sufficient safe and nutritious food to meet their dietary needs and food preferences for a healthy and active life”. This definition was adopted at the World Food Summit in 1996 (FAO, 1996) when references to food safety,

unknown authors

2010-01-01T23:59:59.000Z

254

Food Environments Near Home and School Related to Consumption of Soda and Fast Food  

E-Print Network (OSTI)

of Fried Food Away From Home With Body Mass Index and DietJuly 2011 Food Environments Near Home and School Related toof the food environment near home with diet healthier food

Babey, Susan H; Wolstein, Joelle; Diamant, Allison L

2011-01-01T23:59:59.000Z

255

Comment submitted by Hobart/ITW Food Equipment Group regarding the Energy Star Verification Testing Program  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

May 9, 2011 May 9, 2011 DOE Verification Program May 9, 2011 Ashley Armstrong US Department of Energy Reference: DOE Verification Testing in Support of ENERGY STAR Subject: Comments from Hobart, Div. ITW Food Equipment Group Dear Ms. Armstrong, Hobart/ITW Food Equipment Group has been working diligently with the US EPA through NAFEM to ensure that the ENERGY STAR enhancements are fair to Food Service Equipment manufacturers. One of the mainstays has always been that Commercial Food Service equipment should not be required to be verification tested by a third party laboratory. We firmly believe that the proven method of periodic inspections by third-party certification bodies is more than adequate for verifying compliance with energy consumption standards. To that end, we

256

SPP Success Story AvistaFoodLion 2-27-06  

NLE Websites -- All DOE Office Websites (Extended Search)

Avista Advantage Food Lion, LLC Avista Advantage Food Lion, LLC 1313 North Atlantic, 5 th Floor, Spokane, WA 99201 2110 Executive Drive, Salisbury, NC 28147 Business: Provider of Facility IQ TM Services Business: Grocery chain Ed Schlect, Founder & VP - Consulting Services Gina Rye, Energy Engineer Phone: 509-329-7602 / Fax: 509-329-7230 Phone: 704-633-8250 / Fax: 704-636-4940 Email: eschlect@avistaadvantage.com Email: glrye@foodlion.com Automated ENERGY STAR benchmarking, provided by Avista Advantage, allows Food Lion to manage and save energy - 25% over five years! Project Scope Food Lion, with Avista's help, has benchmarked more than 42 million square feet within 1,200 facilities and produces monthly updates of the energy performance rating for all of those facilities.

257

Printed in the United States of America. Available from National Technical Information Service  

E-Print Network (OSTI)

7 (page 30). The range of system pressure ratio adjustment was limited by condenser performance the condenser performance. b. Fresh Food Heat Exchanger The fresh food heat exchanger cannot be treated solely commercial product, process, or service by trade name, trademark. manufacturer. or otherwise, coes

Oak Ridge National Laboratory

258

Soybeans as Functional Foods and Ingredients  

Science Conference Proceedings (OSTI)

Soybeans as Functional Foods and Ingredients is written to serve as a reference for food product developers, food technologists, nutritionists, plant breeders, academic and government professionals, college graduates, and anyone who is interested in learni

259

Lipid Oxidation: Challenges in Food Systems  

Science Conference Proceedings (OSTI)

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. Lipid Oxidation: Challenges in Food Systems Health acid analysis aocs april articles chloropropanediol con

260

Food Processing Industry: Business Characteristics, Energy Use Patterns and Decision Criteria  

Science Conference Proceedings (OSTI)

The Food Processing Industry, behind only paper and metals, is the third largest user of energy in the United States. Approximately 17 percent of the 1.2 trillion BTUs used in this industry comes from electricity. This study represents an effort to identify trends and businesses issues in food processing that represent opportunities for energy providers to offer value added services and enhance relationships. Conducting focus groups in five cities, researchers received input from 62 study participants, i...

1999-12-02T23:59:59.000Z

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


261

Food Processing Industry: Business Characteristics, Energy Use Patterns and Decision Criteria  

Science Conference Proceedings (OSTI)

The Food Processing Industry, behind only paper and metals, is the third largest user of energy in the United States. Approximately 17 percent of the 1.2 trillion BTUs used in this industry comes from electricity. This study represents an effort to identify trends and businesses issues in food processing that represent opportunities for energy providers to offer value added services and enhance relationships. Conducting focus groups in five cities, researchers received input from 62 study participants, i...

1999-10-18T23:59:59.000Z

262

Service Life Prediction  

Science Conference Proceedings (OSTI)

Prediction of Service Life of Reinforced Concrete Structure Exposed to Chlorides. Please supply the following parameters ...

2013-09-10T23:59:59.000Z

263

Making Web services tradable  

Science Conference Proceedings (OSTI)

In service-oriented architectures, applications are developed by incorporating services which are often provided by different organizations. Since a service might be offered under different configurations by various different organizations, sophisticated ... Keywords: Automated negotiations, Preferences for functional/non-functional properties, Web service policies

Sudhir Agarwal; Steffen Lamparter; Rudi Studer

2009-01-01T23:59:59.000Z

264

Food Industry 2000: Food Processing Opportunities, Challenges, New Technology Applications  

Science Conference Proceedings (OSTI)

This report presents a summary of some of the major factors affecting the food processing industry, i. e., economic pressures, consumer concerns and pressures, regulatory restrictions, and general conservatism. The food industry must be responsive to the growing consumer interest in the relationship between diet and general health, to the changes in consumer demographics and desires, and to the opportunities offered by new technology, especially electrotechnologies.

2000-09-18T23:59:59.000Z

265

Service Water Piping Guideline  

Science Conference Proceedings (OSTI)

In the years 1988 and 1989, EPRI organized the Service Water Working Group (SWWG) to identify and help resolve the many issues surrounding service water (SW) systems in nuclear power plants. One issue identified by the SWWG was corrosion in service water piping systems. Interest in this issue resulted in the development of several technical reports: Guidelines for the Repair/Replacement Welding of Nuclear Service Water Systems, TR-100386; Guide for the Examination of Service Water System Piping, TR-10206...

2005-09-30T23:59:59.000Z

266

A d VA N c E m E N t o f t H E PraCtICEA d VA N c E m E N t o f t H E PraCtICE D I r E C t F r o M C D C e n v I r o n m e n tA L h e A Lt h S e r v I c e S B r A n c h  

E-Print Network (OSTI)

worker and manager food safety training and experience, restaurant and food worker busyness. She helps the branch's Environmental Health Specialists Network (EHS-Net) with the design and implementation of restaurant food safety studies and analysis of eHS-Net Restaurant Food Safety Studies: What

267

ENERGY STAR Focus on Energy Efficiency in Food Processing | ENERGY STAR  

NLE Websites -- All DOE Office Websites (Extended Search)

Food Processing Food Processing Secondary menu About us Press room Contact Us Portfolio Manager Login Facility owners and managers Existing buildings Commercial new construction Industrial energy management Small business Service providers Service and product providers Verify applications for ENERGY STAR certification Design commercial buildings Energy efficiency program administrators Commercial and industrial program sponsors Associations State and local governments Federal agencies Tools and resources Training In this section Get started with ENERGY STAR Make the business case Build an energy management program Measure, track, and benchmark Tools for benchmarking energy management practices Tools for tracking and benchmarking facility energy performance ENERGY STAR Energy Performance Indicators for plants

268

Food Apps | Data.gov  

NLE Websites -- All DOE Office Websites (Extended Search)

4 next Global Food Security Showing 1 - 4 of 22 results. aWhere aWhere transforms how global development initiatives are managed and monitored. aWhere's location intelligence...

269

Representation of Energy Use in the Food Products Industry  

E-Print Network (OSTI)

Traditional representations of energy in the manufacturing sector have tended to represent energy end-uses rather than actual energy service demands. While this representation if quite adequate for understanding how energy is used today, for forecasting future technology choices it is creates a rigid representation of how future energy is used. This representation can restrict the range of technology choices considered, particularly for fuel switching and on-site conversion processes such as combined heat and power (CHP). This paper discusses the differences between energy end-uses and service demands, proposes an approach for approximating service demands and discusses the ramifications of this alternative representation to energy modeling. An example for food products manufacturing (NAICS 311) is provided as an example.

Elliott, N. R.

2007-01-01T23:59:59.000Z

270

Android application of restaurant finder.  

E-Print Network (OSTI)

??Mobile applications can be one of the best ways to keep consumers engaged with a brand as they are on the move. With the increase… (more)

Parne, Spoorthy Reddy

2012-01-01T23:59:59.000Z

271

Restaurants | ENERGY STAR Buildings & Plants  

NLE Websites -- All DOE Office Websites (Extended Search)

system Light your exit signs with incandescent bulbs Replace the bulbs with light emitting diode (LED) exit sign retrofit kits Light your parking area with incandescent or...

272

The Housing Transition in Mexico: Local Impacts of National Policy  

E-Print Network (OSTI)

hotels and restaurants, transportation, financial services, real estate and business services, public administration, and defense, public utilities,

Monkkonen, Paavo

2009-01-01T23:59:59.000Z

273

Chloroesters in foods: An emerging issue  

Science Conference Proceedings (OSTI)

The detection, in some foods and vegetable oils, of fatty acid esters of the contaminant known as 3-MCPD is an emerging issue for food and vegetable oil processors Chloroesters in foods: An emerging issue Inform Magazine Inform Archives 3-MCPD Food Sci

274

DOE Grids Service Transition  

NLE Websites -- All DOE Office Websites (Extended Search)

DOE Grids Service Transition DOE Grids Service Transition Services Overview ECS Audio/Video Conferencing Fasterdata IPv6 Network Network Performance Tools (perfSONAR) ESnet OID Registry PGP Key Service Virtual Circuits (OSCARS) DOE Grids Service Transition Contact Us Technical Assistance: 1 800-33-ESnet (Inside the US) 1 800-333-7638 (Inside the US) 1 510-486-7600 (Globally) 1 510-486-7607 (Globally) Report Network Problems: trouble@es.net Provide Web Site Feedback: info@es.net DOE Grids Service Transition Background ESnet has decided to transition support and management for the certificate services provided by the DOE Grids public key infrastructure (PKI) to the Open Sciences Grid (OSG). OSG and ESnet provide service to many of the same user communities, and have long been collaborators in the areas of identity

275

Processing Distinguished Service Award  

Science Conference Proceedings (OSTI)

Award honoring outstanding, meritorious service to the oilseed processing industry. Processing Distinguished Service Award Processing agricultural algae algal analytical aocs articles biomass biotechnology By-product Utilization courses detergents divisi

276

Web services @ MIT  

E-Print Network (OSTI)

There are several useful web services developed at MIT by students, faculty and researchers. However, they are scattered all over MIT. Most people at MIT are unaware of the availability of these web services and hence they ...

Tyagi, Sapna DevendraSingh, 1978-

2004-01-01T23:59:59.000Z

277

Grammatical framework web service  

Science Conference Proceedings (OSTI)

We present a web service for natural language parsing, prediction, generation, and translation using grammars in Portable Grammar Format (PGF), the target format of the Grammatical Framework (GF) grammar compiler. The web service implementation is open ...

Björn Bringert; Krasimir Angelov; Aarne Ranta

2009-04-01T23:59:59.000Z

278

Towards Service Description Logics  

Science Conference Proceedings (OSTI)

Semantic service description and matchmaking are needed in embedded and disappearing computing, cooperative multiagent systems, and the semantic web. Standard program semantics formalizations are not suited to modeling service semantics, because they ... Keywords: description logics, semantic web

Piero A. Bonatti

2002-09-01T23:59:59.000Z

279

ORNL DAAC User Services  

NLE Websites -- All DOE Office Websites (Extended Search)

User Services Ready to Answer Your Questions The ORNL DAAC's User Services Office is the first point of contact for answering your questions concerning data and information held by...

280

MSID Products, Tools, & Services  

Science Conference Proceedings (OSTI)

SID Products, Tools, & Services. XML Testbed - collection of XML-Related Tools; Express Engine - STEP (ISO 10303) development ...

2013-09-16T23:59:59.000Z

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


281

Legend Technical Services, Inc.  

Science Conference Proceedings (OSTI)

Legend Technical Services, Inc. NVLAP Lab Code: 102081-0. Address and Contact Information: 88 Empire Drive St. Paul ...

2013-09-20T23:59:59.000Z

282

Accountability as a service  

E-Print Network (OSTI)

We propose that accountability be a first-class network service, independent of addressing and routing. We design a scheme for allowing accountability services, rather than connectivity-providing ISPs, to vouch for traffic, allowing victims to report abuse, filter abusive traffic, and isolate malicious senders. We discuss how accountability services may evolve, how they may facilitate new applications, and the implications of shifting the burden of network policing to a dedicated service. 1

Adam Bender; Neil Spring; Dave Levin; Bobby Bhattacharjee

2007-01-01T23:59:59.000Z

283

Food & Nutrition | Data.gov  

NLE Websites -- All DOE Office Websites (Extended Search)

Services, is designed to provide members of the public with convenient access to information about U.S. farmers market locations, directions, operating times, product...

284

Distributed energy resources at naval base ventura county building 1512  

E-Print Network (OSTI)

analyses, e.g. a gas station, a McDonald’s, a laundromat, aare a fast food restaurant, gas station, laundromat, bowlingfast food restaurant, gas station, and office building.

Bailey, Owen C.; Marnay, Chris

2004-01-01T23:59:59.000Z

285

NSIT Computer Time Services: Internet Time Service (ITS) ...  

Science Conference Proceedings (OSTI)

Page 1. NIST Special Publication 250-59 NIST Computer Time Services: Internet Time Service (ITS), Automated Computer Time Service (ACTS), ...

2012-09-16T23:59:59.000Z

286

Outstanding Service Award  

Science Conference Proceedings (OSTI)

The Outstanding Service Award is awarded in even-numbered years to recognize a career of outstanding service to ACM SIGGRAPH by a volunteer. It recognizes an individual who has given extraordinary service to ACM SIGGRAPH, both in the trenches and in ...

2012-08-01T23:59:59.000Z

287

Broadband and universal service  

Science Conference Proceedings (OSTI)

Section 254(b)(3) of the 1996 Telecommunications Act established the objective that residents of rural areas should have access to advanced telecommunications and information services comparable to services in urban areas. Pursuant to the passage of ... Keywords: Broadband policy, Empirical analysis, Rural, Telecommunications policy, Universal service

David Gabel

2007-07-01T23:59:59.000Z

288

Mesquite pods into nutritious foods  

Science Conference Proceedings (OSTI)

Mesquite trees produce bean pods that a new process can turn into nutrient-rich foods. A simple, automated procedure converts the dried mesquite pods into a high-protein, sweet-tasting flour and a gum that can be used as a natural thickening additive in foods. Standard food-processing equipment can be used. For flour, whole pods are ground with a disk mill, which produces a mixture of seeds and flour. The mixture is then sifted to separate the two components. Its the seeds that contain the gum - a thin, white film that lines the inside of the hard, brown seed coat. To extract gum, seeds are split and soaked in an alkali solution. The solution, after being neutralized, is sprayed through a fine-mist nozzle into a heated chamber, where it dries as a fine powder of edible gum. This spray-drying is the same process that converts fresh milk into powdered. Analyses showed that the natural gum in mesquite pods is better than the guar gum US food processors now import to use as a natural thickener in ice cream; salad dressings, puddings, and other foods.

Wood, M.

1987-01-01T23:59:59.000Z

289

Services | Central Fabrication Services | Brookhaven National Laboratory  

NLE Websites -- All DOE Office Websites (Extended Search)

Services & Capabilities Services & Capabilities The Central Fabrication Services Division's capabilities range from an Electric Discharge Machining (EDM) capability, to a state of the art cleaning facility, to a large fabricating facility which includes CNC Machining, Automatic Tube Welding, CNC Punch Press capability, and 3-D printing. CNC Auto Feed Saw High Bay Area 3-D Printer Main Shop, Building 479 Maintenance Sheet Metal Area Water Jet Machine X-ray Generating Tube CR X-ray Processor with High Resolution Monitor Low Bay Area in Machine Shop Wire EDM Machine Wire EDM Machine Oil Recycling Facility, Building 495 UHV Cleaning Facility, Building 498 Material Storage and Stock Central Fabrication Services is proud of it's highly proficient technical staff all of which are available, at no cost to the customer, for

290

NSLS Services | Repair & Equipment Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Repair & Equipment Services Repair & Equipment Services Cleaning Facility (BNL Central Shops) Solvent cleaning of vacuum parts and leak checking service is also available. Work is billed to each user via a BNL ILR. Contact the NSLS Building Manager to arrange for any of these services. Electronics Repair Limited repairs for electronic equipment are available from an outside contractor through the Control Room. Contact Control Room Supervisor Randy Church (x2550 or x2736, pager 5310). Shipping memos are filled out on the web, and pick ups are on Fridays. Come to the Control Room for assistance. The user should call the contractor on the day before scheduled pickups to alert the contractor of the pickup. Items to be repaired should be left in the Control Room with the completed shipping memo. Costs are charged to the

291

Internal Audit Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Internal Audit Services Internal Audit Services Berkeley Lab Internal Audit Services Internal Audit Services Berkeley Lab Contacts Organizational Chart IAS Search Staff Only Lab Search Phone Book A-Z Index Privacy and Security Notice "Internal Auditing is an independent, objective assurance and consulting activity designed to add value and improve an organization's operations. It helps an organization accomplish its objectives by bringing a systematic, disciplined approach to evaluate and improve the effectiveness of risk management, control and governance processes." The Institute of Internal Auditors Standards for the Professional Practice of Internal Auditing About IAS | Audit Committee | Audit Planning | Ethics & Investigations | External Audit Coordination Advisory Services | Other Relevant Audit Links | Contacts | Organizational

292

International Journal of Behavioral Nutrition and Physical Activity BioMed Central Review  

E-Print Network (OSTI)

Effect of point-of-purchase calorie labeling on restaurant and cafeteria food choices: A review of the literature

Lisa J Harnack; Simone A French; Lisa J Harnack; Simone A French

2008-01-01T23:59:59.000Z

293

China Information Service Offered  

NLE Websites -- All DOE Office Websites (Extended Search)

China Information Service Offered China Information Service Offered The Energy Analysis Program is proposing to launch a multiclient service, tentatively called the China Energy Information Service, that would draw upon EAP's extensive research on China's energy sector and its strong working relationships with Chinese policymakers and researchers. The service would provide private U.S. firms with the information they need to market their energy-related products, technologies, and services in China. For an annual fee of less than $15,000, participants would be entitled to: Annual updates of EAP's China Databook covering China's energy supply, use, investment, and other related statistics. Bimonthly topical reports on subjects to be chosen in consultation with advisory committees composed of the service's subscribers.

294

Geography of urban food access : exploring potential causes of food deserts  

E-Print Network (OSTI)

We believe we understand food deserts, but we do not. In the last decade the phenomenon of food deserts has been often discussed, and many solutions are proposed to alleviate food access issues in American cities. However, ...

Cameron, Caitlin

2012-01-01T23:59:59.000Z

295

Peak Oil Food Network | Open Energy Information  

Open Energy Info (EERE)

Network Network Jump to: navigation, search Name Peak Oil Food Network Place Crested Butte, Colorado Zip 81224 Website http://www.PeakOilFoodNetwork. References Peak Oil Food Network[1] LinkedIn Connections This article is a stub. You can help OpenEI by expanding it. The Peak Oil Food Network is a networking organization located in Crested Butte, Colorado, and is open to the general public that seeks to promote the creation of solutions to the challenge of food production impacted by the peak phase of global oil production. Private citizens are encouraged to join and contribute by adding comments, writing blog posts or adding to discussions about food and oil related topics. Peak Oil Food Network can be followed on Twitter at: http://www.Twitter.com/PeakOilFoodNtwk Peak Oil Food Network on Twitter

296

World Food Crisis: Imperfect Markets Starving Development, A Decomposition of Recent Food Price Increases.  

E-Print Network (OSTI)

??The recent decade has experienced two rather substantial food price spikes. This thesis sets out to provide an in-depth look at the recent food price… (more)

Costello, Christine

2011-01-01T23:59:59.000Z

297

Genetic Engineered Food and Safety  

NLE Websites -- All DOE Office Websites (Extended Search)

Genetic Engineered Food and Safety Genetic Engineered Food and Safety Name: Christopher Location: N/A Country: N/A Date: N/A Question: Is genetically engineered food safe to eat? Replies: Well, I hope so, since I and you and all of us have been eating it for centuries. All common foodstuffs have been seriously engineered since they were discovered. The modern tomato plant, apple tree, wheat stalk, and corn plant bear only a general resemblance to their ancestors, as farmers have engineered them to increase their yield, shelf life, resistance to disease, etc. It is, however, true that up until recently changes to the genetic code of foodstuffs could only be made via natural mutation (which occurs via naturally-occuring ionizing radiation and mutagenic chemicals), and the food engineer's job was limited to selecting those changes he wanted to preserve, and those he wanted to weed out. Now you can induce mutations directly, with intention and forethought, and avoid much of the waiting around for natural mutation that was heretofore necessary in plant breeding.

298

Food Battery Competition Sponsored by  

E-Print Network (OSTI)

Food Battery Competition Sponsored by: The University of Tennessee, Materials Research Society (MRS growing populations and energy needs forever. Batteries have evolved a great deal and when you compare the bulky, heavy, toxic car lead batteries to the novel and outstanding lithium-ion batteries, you can

Tennessee, University of

299

National Service Activation Checklist  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Service Activation Checklist Service Activation Checklist You have just received information that you are being activated for national service. Covered or Not Covered If you have received notice to report for active duty - Army, Navy, Marines, Air Force, National Guard, Public Health Service, or Coast Guard and you are a Federal employee, you have employment and reemployment rights under the Uniformed Services Employment and Reemployment Act of 1994 (USERRA). Basics - Telling People What is Happening 1. Have you told your spouse, family, best friend, or someone else who is important to you? Point of Contact for Department of Energy Use: Name: Telephone Number: E-mail: 2. Go to Employee Self-Service and make sure your personal information is up to date.

300

Distributed service composition  

E-Print Network (OSTI)

In this paper we explore the use of action systems for distributed service composition. Distributed systems can be composed out of a basic computation and a set of services. Even though this way of designing a system out of components helps in managing the derivation task, formal description techniques are needed due to the complexity of distributed systems. We propose a method where services, or features as they are often called, are speci ed in isolation by the service provider. The services when available are used by clients in a distributed manner. Reasoning about the services and their interactions with each other and with the basic computation of the clients is carried out within the re nement calculus. To exemplify the proposed methodology we study feature composition and feature interaction in telecommunications software.

Joost N. Kok; Kaisa Sere

1999-01-01T23:59:59.000Z

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


301

Product Service Codes @ Headquarters | Department of Energy  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Product Service Codes @ Headquarters Product Service Codes @ Headquarters A listing of Product Service Codes used at Headquarters Procurement Services Produce Service Codes @...

302

Property:CBECSSubCategories | Open Energy Information  

Open Energy Info (EERE)

CBECSSubCategories CBECSSubCategories Jump to: navigation, search This is a property of type String. Subproperties This property has the following 1 subproperty: S Service Pages using the property "CBECSSubCategories" Showing 13 pages using this property. E Education + elementary or middle school +, high school +, college or university +, ... F Food Sales + grocery store or food market +, gas station with a convenience store +, convenience store + Food Service + fast food +, restaurant or cafeteria + H Health Care (Inpatient) + hospital +, inpatient rehabilitation + Health Care (Outpatient) + medical office +, clinic or other outpatient health care +, outpatient rehabilitation +, ... L Lodging + motel or inn; hotel; dormitory +, fraternity +, or sorority; retirement home; nursing home +, ...

303

Services | Department of Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Services Services The Office of Policy and International Affairs supports the Secretary of Energy and other departmental elements with a range of expertise on domestic and international energy matters. Among other areas, PI experts maintain extensive knowledge of the following issues: International Affairs regional and country-specific energy policies and practices, technology developments, and market conditions encompassing Africa, Asia, Europe, Eurasia, Russia, the Middle East, and the Western Hemisphere bilateral and multilateral energy treaties and obligations international cooperation in science and technology regional and country-specific barriers to energy markets and services trade and investment trends in the global energy economy international energy partnerships, commitments, and agreements

304

Software Services: About  

NLE Websites -- All DOE Office Websites (Extended Search)

About About MISSION The APS Software Services Group provides flexible, customer-oriented software services to the accelerator and beamlines in support of world-class photon science at the APS. These services are rendered through the application of our core competencies: embedded software, software engineering, distributed control systems, information systems, high performance computing, and graphical user interfaces. Our mission is to maintain cutting edge skills and technology in these competencies, apply them to meet or exceed the requirements of the accelerator and beamline projects at hand, and provide responsive, efficient support of established systems. Projects shall be conducted in a transparent, well-documented manner to enable the prioritization of our services

305

@ SOUTHWEST FOREST SERVICE  

E-Print Network (OSTI)

. kangley Terrell D. Smith Ralph C. Hall USDA F~rgstService Resea~chNote PSW-256 1971 acquired for the Redw

Standiford, Richard B.

306

Services, and Meetings and  

E-Print Network (OSTI)

organizes outstanding events and important information of the year into program departments, administrative services, and the AOCS Foundation. The four major program departments are

unknown authors

2000-01-01T23:59:59.000Z

307

TMS 2010 Exhibitor Services  

Science Conference Proceedings (OSTI)

View exhibitor benefits and information, and reserve booth space. ... Lead Retrieval services for annual meeting and exhibition are available through Experient.

308

Products, Services: Not Procurable  

NLE Websites -- All DOE Office Websites (Extended Search)

Products, Services: Not Procurable As a premier national research and development laboratory, LANL seeks to do business with qualified companies that offer value and high...

309

Rates and Repayment Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Rates and Repayment Services Consolidated Rate Schedules FY 2014 Rates BCP Annual Rate Process Central Arizona Project Transmission Rate Process DSW Multiple System Transmission...

310

Service/Product Provider  

NLE Websites -- All DOE Office Websites (Extended Search)

GA 30068 Toledo, OH 43659 Business: Energy Process Mngnt Solutions Business: Insulation, Composites, Roofing Mtrls Pat Golden, Dir. Industrial Field Services Fred...

311

The bottom of the ocean food chain  

NLE Websites -- All DOE Office Websites (Extended Search)

The bottom of the ocean food chain 1663 Los Alamos science and technology magazine Latest Issue:July 2013 All Issues submit The bottom of the ocean food chain Global ocean...

312

Omega-3 Oils: Applications in Functional Foods  

Science Conference Proceedings (OSTI)

New applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals. Omega-3 Oils: Applications in Functional Foods Health acid analysis aocs april articles chloropropanediol contaminants detergents dietary

313

Concentrating Solar Power Services CSP Services | Open Energy Information  

Open Energy Info (EERE)

Concentrating Solar Power Services CSP Services Concentrating Solar Power Services CSP Services Jump to: navigation, search Name Concentrating Solar Power Services (CSP Services) Place Cologne, Germany Zip D-51143 Sector Solar Product A spin-out of the DLR Institute of Technical Thermodynamics, providing consulting, due diligence and component testing for Solar Thermal Electricity Generation (STEG). References Concentrating Solar Power Services (CSP Services)[1] LinkedIn Connections CrunchBase Profile No CrunchBase profile. Create one now! This article is a stub. You can help OpenEI by expanding it. Concentrating Solar Power Services (CSP Services) is a company located in Cologne, Germany . References ↑ "Concentrating Solar Power Services (CSP Services)" Retrieved from "http://en.openei.org/w/index.php?title=Concentrating_Solar_Power_Services_CSP_Services&oldid=343830

314

Carbon Emissions: Food Industry - Energy Information Administration  

U.S. Energy Information Administration (EIA)

The wet corn milling industry emits almost a sixth of the energy-related carbon in the food industry. ...

315

Food Security in the Western US  

E-Print Network (OSTI)

Food Security in the Western US and Pacific Territories 23 Rural Connections Nov. 2009 By PeteR BaRcinas ADAP is tackling the food security implications of climate change, rising sea levels, and fuel costs Pacific (aDaP) Regional Food security and Sufficiency Project brings together community, local, state

316

Carbon Footprinting for the Food Industry  

E-Print Network (OSTI)

174-1 Carbon Footprinting for the Food Industry Tim Bowser FAPC Food Process Engineer FAPC-174 and Natural Resources Carbon footprinting in the food industry is an activity that determines the greenhouse.g. tons) of carbon dioxide (CO2) equivalent per functional unit (e.g. kg or liter of goods sold) (PAS2050

Balasundaram, Balabhaskar "Baski"

317

Distributional Implications of Halving Poverty in South Africa  

E-Print Network (OSTI)

person’s basic daily food-energy requirements over a month.8 Stats SA then estimates the non-food component of 6 In line with Stats SA definitions and international best guidelines (see for instance... , electricity, gas and other fuels; furnishings, household equipment and routine maintenance of the house; health; transport; communication; recreation and culture; education; restaurants and hotels; miscellaneous goods and services (which includes personal...

Tregenna, Fiona

318

Vision - Food | Data.gov  

NLE Websites -- All DOE Office Websites (Extended Search)

Vision - Food Vision - Food Agriculture Community Menu DATA APPS EVENTS DEVELOPER STATISTICS COLLABORATE ABOUT Agriculture You are here Data.gov » Communities » Agriculture This website is supported by the Interagency Council on Agricultural and Rural Statistics (ICARS). ICARS is the effort of the US federal government's statistical agencies in support of the "Global Strategy to Improve Agriculture and Rural Statistics" which was developed under the United Nations Statistical Commission. The impetus for the Global Strategy was the recognition that agriculture and rural statistics are declining across the globe at the same time as new data requirements are emerging. ICARS brings together experts from economic, demographic, environmental and agricultural statistical agencies and from natural resource agencies to

319

Wellness, Health & Counseling Services  

E-Print Network (OSTI)

Wellness, Health & Counseling Services Dr. Marcelle Holmes Assistant Vice Chancellor CARE Career Student Health Center #12;The mission of the Wellness, Health & Counseling Services cluster is to support · Dedicated to promoting principles of wellness, prevention and healthy life-style choices for students

Stanford, Kyle

320

UTILITY SERVICE CONNECTION APPLICATION  

E-Print Network (OSTI)

, and DISTRICT HEATING Part 3 (a). Water Distribution. Water service to meet requirements of UBC Technical.5.6). #12;Page 2 of 2 Revised 16 Nov 2011 Part 3 (c). Gas and District Heating · Service to meet (%) District Heating Telephone Contractor or UBC Dept Fax Contractor Primary Contact Email Telephone Design

Vellend, Mark

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


321

Corporate Information & Computing Services  

E-Print Network (OSTI)

Corporate Information & Computing Services High Performance Computing Report March 2008 Author The University of Sheffield's High Performance Computing (HPC) facility is provided by CiCS. It consists of both Graduate Students and Staff. #12;Corporate Information & Computing Services High Performance Computing

Martin, Stephen John

322

Contracting for Collaborative Services  

Science Conference Proceedings (OSTI)

In this paper, we analyze the contracting issues that arise in collaborative services, such as consulting, financial planning, and information technology outsourcing. In particular, we investigate how the choice of contract type---among fixed-fee, time-and-materials, ... Keywords: consulting, contracting, joint production, principal/agent models, services

Guillaume Roels; Uday S. Karmarkar; Scott Carr

2010-05-01T23:59:59.000Z

323

University Services Facilities Management  

E-Print Network (OSTI)

Loughlin is the practice area leader for Network Automation and Analytics with the IBM Global Business Services, Energy by leveraging all of the benefits of automation and digitization. Mark Welch and Kieran McLoughlin, IBM Global Business Services www.UtilitiesProject.com/10744 CHAPTER are being made by utilities in automation, remote

Weiblen, George D

324

An Energy Services Initiative  

E-Print Network (OSTI)

The parent company of a large electric utility has launched a new unregulated subsidiary that provides a portfolio of value-added, beyond-the-meter energy services. These services are designed to meet the specific needs of customers and to better position the company to meet the challenges of a more competitive operating environment. The energy services initiative integrates a variety of hardware-based solutions to meet a customer's energy management, high voltage distribution, information, and power quality needs. The subsidiary will continually search the horizon for emerging technologies to enhance its ability to deliver comprehensive and customized energy solutions. The approach to marketing these services supplements the electric utility's core competencies with services and expertise provided by trade allies and performance partners.

Beasley, R. C.; Tipton, J. K.; Ehmer, R. C.

1996-04-01T23:59:59.000Z

325

Energy Services: A Status Report  

Science Conference Proceedings (OSTI)

This report is designed to assist EPRI members in identifying new services to attract customers and retain or expand market share. It describes the services most commonly offered in the market and the successful features of those services. Indications also are given of the percentage of companies promoting particular services and the rate of growth or decline in the services. In addition, innovative services or variations on services are described. Where possible, analysis is provided to indicate why ser...

2001-12-06T23:59:59.000Z

326

Automatic service deployment using virtualisation  

E-Print Network (OSTI)

Manual deployment of the application usually requires expertise both about the underlying system and the application. Automatic service deployment can improve deployment significantly by using on-demand deployment and selfhealing services. To support these features this paper describes an extension the Globus Workspace Service [10]. This extension includes creating virtual appliances for Grid services, service deployment from a repository, and influencing the service schedules by altering execution planning services, candidate set generators or information systems. 1 2 1.

Gabor Kecskemeti; Peter Kacsuk; Gabor Terstyanszky; Tamas Kiss; Thierry Delaitre

2008-01-01T23:59:59.000Z

327

Likelihood of Confusion—The Basis for Trademark Infringement  

Science Conference Proceedings (OSTI)

Famous service marks are Holiday Inn® for hotel services and McDonald's® for restaurant services. In this article, for convenience, both trademarks and service ...

328

MasteringWeb Services Security MasteringWeb Services Security  

E-Print Network (OSTI)

Preview of MasteringWeb Services Security Preview of MasteringWeb Services Security Konstantin introduction Highlights of the book Web Services security problem XML Security WS-Security Security mechanisms for ASP.NET Web Services Planning and building secure Web Service systems ­ Architectural and policy

329

An Interdisciplinary Perspective on IT Services Management and Service Science  

Science Conference Proceedings (OSTI)

The increasing importance of information technology (IT) services in the global economy prompts researchers in the field of information systems (IS) to give special attention to the foundations of managerial and technical knowledge in this emerging arena ... Keywords: Cloud Computing, Economics, Is, It Services, Literature Survey, Marketing, Operations, Research Directions, Service Science, Services Management, Services-Oriented Systems, System Science

Indranil Bardhan; Haluk Demirkan; P. Kannan; Robert Kauffman; Ryan Sougstad

2010-04-01T23:59:59.000Z

330

Essays on Service Innovation  

E-Print Network (OSTI)

As economies are increasingly driven by services, the introduction of new services to satisfy customers and improve firm value is becoming a critical issue for managers. In my dissertation, I take a step in improving the understanding of service innovations. In the first essay, I look at the determinants of the number of service innovations introduced by a firm and their interrelationship with customer satisfaction and firm value. Furthermore, I look how these interrelationships vary between Internet-Enabled Service Innovations (IESIs) and Non-Internet-Enabled Service Innovations (NIESIs). I develop a system of equations that link service innovation, customer satisfaction and firm value. I model the determinants of service innovations, using a zero-inflated Poisson model. I estimate the model on a panel data set that I assembled across multiple industries from multiple data sources such as the American Customer Satisfaction Index, Compustat, SDC Platinum, and LexisNexis. My results reveal that IESIs are more strongly influenced by financial resources of the firm and by market growth than are NIESIs. Surprisingly, neither IESIs nor NIESIs have a significant direct effect on customer satisfaction. However, IESIs have a positive and significant effect on firm value. Given the differences between consumer markets and business markets, it is important to understand better the determinants and outcomes of business-to-business service innovations (B2B-SIs). In my second essay, I empirically address this issue. I develop a modeling system that relates service innovation to firm value. I estimate my model on unique panel data of service innovations. Results indicate that B2B-SIs have positive effects on firm value. Furthermore, I find that the number of B2B-SIs introduced by a firm is primarily determined by firm-level factors rather than marketlevel factors Overall, I find that regardless of firm type or market type, the number of service innovations introduced by a firm has a substantial impact on firm value. In particular, IESIs and B2B-SIs increase firm value. In addition, the two essays also show that liquid financial resources are important determinants of service innovations. This is especially true for IESIs and B2B-SIs.

Dotzel, Thomas

2009-08-01T23:59:59.000Z

331

Data - Food Community | Data.gov  

NLE Websites -- All DOE Office Websites (Extended Search)

Data - Food Community Data - Food Community Agriculture Community Menu DATA APPS EVENTS DEVELOPER STATISTICS COLLABORATE ABOUT Agriculture You are here Data.gov » Communities » Agriculture Search Terms Category -Any- Agriculture Investment and Engineering Animals and Animal Systems Agriculture Fire Hazard Food/Non-Food Agricultural Products Geography and Environment Human Health and Nutrition International Trade Local and Regional Food Systems Markets, Prices, and Economics Natural Resources and Environment Plants and Plant Systems Agriculture Rural Development Science and Technology Water Quality Watershed Protection Items per page 25 50 100 Apply Name Downloads Rating Pesticide Data Program 1994 The USDA Pesticide Data Program (PDP) database provides national data on pesticide residues in food and water, with an emphasis on foods consumed by infants and children. PDP data are used primarily...

332

Berkeley Lab Directory Services: Offsite Directory Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Offsite Directories Offsite Directories Directories for Organizations Related to the Lab Berkeley Lab Directory Services DOE Labs and Sites DOE National Telephone Directory EPA ESnet Contacts Federal Telephone Directories Lawrence Livermore National Laboratory National Institute of Standards and Technology (NIST) National Institutes of Health (NIH) Directory National Science Foundation (NSF) SLAC Directories, Including High Energy Physics (HEP Names) UC Berkeley Directory (all current faculty, staff, and students) University of California Campuses and Offices General Online Directories AT&T directory services All-In-One HotBot Internet Address Finder WhoWhere? People Search Yellowbook Yahoo People Search International Country Codes for Email Addresses Official USPS Abbreviations (States, Street Suffixes, Secondary Unit

333

Soybeans as Functional Foods and IngredientsChapter 8 Barriers to Soy Protein Applications in Food Products  

Science Conference Proceedings (OSTI)

Soybeans as Functional Foods and Ingredients Chapter 8 Barriers to Soy Protein Applications in Food Products Food Science Health Nutrition Biochemistry eChapters Food Science & Technology Health - Nutrition - Biochemistry Press ...

334

Soybeans as Functional Foods and IngredientsChapter 10 Soy Molasses: Processing and Utilization as a Functional Food  

Science Conference Proceedings (OSTI)

Soybeans as Functional Foods and Ingredients Chapter 10 Soy Molasses: Processing and Utilization as a Functional Food Food Science Health Nutrition Biochemistry eChapters Food Science & Technology Health - Nutrition - Biochemistry Pre

335

Information Management, Analytics & Optimization Services IMS System Maintenance Service Offering  

E-Print Network (OSTI)

Information Management, Analytics & Optimization Services IMS System Maintenance Service Offering The IMS System Maintenance Review offering is a special service offering from the IMS laboratory Technical Specialist group. Complex IMS systems require periodic maintenance, coupled with a specific testing process

336

Dynamic service placement in shared service hosting infrastructures  

Science Conference Proceedings (OSTI)

Large-scale shared service hosting environments, such as content delivery networks and cloud computing, have gained much popularity in recent years. A key challenge faced by service owners in these environments is to determine the locations where service ...

Qi Zhang; Jin Xiao; Eren Gürses; Martin Karsten; Raouf Boutaba

2010-05-01T23:59:59.000Z

337

Services | Department of Energy  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Services Services Services Waste Management EM is dedicated to safely disposing of waste and seeks cost effective and environmentally responsible project execution methods. Read more Site & Facility Restoration EM provides integration, planning and analysis for all soil and groundwater remediation, deactivation and decommissioning (D&D) and facility engineering. This work includes sustainability projects to ensure that these activities are completed efficiently and effectively, reducing significant risks and life-cycle schedules and costs in the D&D program. Read more Program Management EM provides program management support with the goal of continuously improving performance. Read more Communication & Engagement EM provides clear, timely, and consistent communication on the mission and

338

Environment/Health/Safety (EHS): Health Services: Clinical Services...  

NLE Websites -- All DOE Office Websites (Extended Search)

Clinical Services: Occupational Health Mission Statement In support of the pursuit of world class science at the Berkeley Laboratory, Health Services promotes the highest level of...

339

CROSS-SERVICING AGREEMENT  

NLE Websites -- All DOE Office Websites (Extended Search)

CROSS-SERVICING AGREEMENT CROSS-SERVICING AGREEMENT PLWOSE: This agreement establishes the terms under which GSA Flcct Management will p m e m and pay for the specified goods and/or services from another government agcncy: (Check Block(s) Which ~ p p l y ) , [ X 1 Category I - Scheduled Repairs- Per Job Labor Schedule ( f a t rate charge) [ X ] Category I I - Unschcduled Repairs- Rate Per Hour Name and Address of Supplying Activity: BWXT Pantcx, LLC. P. 0. BOX 30020 Amarillo. Texas 79 120-0020 - Effective Date: [ X ] Category I l l - Servicing & Dispensing of Petroleum Products ~.d-'@- Terminate Date (Effective until canccled by either agcncy) 30-DAY WRIITEN NOTICE [ 1 PAC o r [ X ] Non-IPAC (Attachm'mt A) BILLING INSTRUCTIONS: .- . Monthly billings submitted by Standard Form 1080 or another approveh form will be supported by appropriate

340

Safety and Technical Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Safety and Technical Services Safety and Technical Services Minimize The Safety and Technical Services (STS) organization is a component of the Office of Science's (SC's) Oak Ridge Integrated Support Center. The mission of STS is to provide excellent environmental, safety, health, quality, and engineering support to SC laboratories and other U.S. Department of Energy program offices. STS maintains a full range of technically qualified Subject Matter Experts, all of whom are associated with the Technical Qualifications Program. Examples of the services that we provide include: Integrated Safety Management Quality Assurance Planning and Metrics Document Review Tracking and trending analysis and reporting Assessments, Reviews, Surveillances and Inspections Safety Basis Support SharePoint/Dashboard Development for Safety Programs

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


341

Customer Service Plan  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Customer Service Plan Department of Energy Customer Service Plan - 2011 1 A Message from the Secretary Over the past two and a half years, the Obama Administration and the Department of Energy have worked to make the federal government more open for the American public and its own employees. Through these efforts, we have significantly expanded the amount and breadth of information available online about our programs and services. We have also transformed the way we communicate with the public by relaunching Energy.gov, making it an interactive, streamlined information platform. In April, President Obama directed federal agencies to take this ongoing effort one step further and establish Customer Service Plans, improving the public's interactions with the

342

NERSC Consulting services  

NLE Websites -- All DOE Office Websites (Extended Search)

Consulting Services Consulting Services Consulting Services Consulting Consultants and Account Support staff are available to assist users from 8 AM to 5 PM Pacific time, Monday through Friday (except Berkeley Lab holidays). Questions and problems submitted through the On-Line Help Desk are immediately sent to the consulting staff and this is the preferred method of communication. NERSC staff can be reached at 1-800-66-NERSC (USA) or 510-486-8600 (local and international); or email consult@nersc.gov to speak with a consultant and accounts@nersc.gov to speak with Account Support staff. Users may sometimes contact specific User Services staff members directly by phone or email, but in that case there is no guarantee of a timely response. Staff members are often involved with other time-critical assignments and may not

343

Services | Department of Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Services Services SERVICES OF THE OFFICE OF THE GENERAL COUNSEL The Office of the General Counsel is responsible for providing legal advice, counsel, and support to the Secretary, Deputy Secretary, and all Departmental elements, except the National Nuclear Security Administration and the Federal Energy Regulatory Commission. This Office assures that the Department operates in compliance with all pertinent laws and regulations. The Immediate Office of the General Counsel directs, manages, and supervises all activities assigned to the General Counsel, including the following offices: Litigation & Enforcement (GC-30) The Deputy General Counsel for Litigation and Enforcement directs, manages, supervises and coordinates the activities and functions assigned to the following Assistant General Counsels responsible for:

344

ORISE: Health physics services  

NLE Websites -- All DOE Office Websites (Extended Search)

Health physics services Health physics services Nuclear power plant The Oak Ridge Institute for Science and Education (ORISE) offers comprehensive health physics services in a number of technical areas for the U.S. Department of Energy (DOE) and U.S. Nuclear Regulatory Commission (NRC), as well as other federal and state agencies. From radiological facility audits and reviews to dose modeling and technical evaluations, ORISE is nationally-recognized for its health physics support to decontamination and decommissioning (D&D) projects across the United States. Our health physics services include: Environmental survey Applied health physics projects We work with government agencies and organizations to identify, measure and assess the presence of radiological materials during the D&D process. ORISE

345

TTA supported service availability  

Science Conference Proceedings (OSTI)

The Time-Triggered Architecture (TTA) is a distributed architecture for high-dependability real-time applications. In this paper the mechanisms that guarantee a high availability of TTA services are presented. The paper starts with a deliberation on ...

H. Kopetz

2005-04-01T23:59:59.000Z

346

Services Via Mobility Portals  

Science Conference Proceedings (OSTI)

This paper examines the importance of mobility portal services and the technologies that will be essential in delivering content over next generation network technologies.A discussion of some examples of the different mobile portals currently available ...

D. Ralph; C. G. Shephard

2001-01-01T23:59:59.000Z

347

Experiments in service learning  

E-Print Network (OSTI)

Service learning, an educational method that involves the application of academic work to projects that benefit under-served communities, was explored in two complementary forms. First, the development of an alternative ...

Banzaert, Amy, 1976-

2006-01-01T23:59:59.000Z

348

Degree Services Registrar's Office  

E-Print Network (OSTI)

Degree Services Registrar's Office Name (please print Fund. of Hydrogen as an Energy Carrier (1) _____ CM/ENT 3978 Hydrogen Measurements Laboratory (1/SS 4520 Sustainable Futures II (3)* _____ ENT 3956 Industrial Health and Safety (2)* _____ ENT 3975 Intro

349

The Semiconductor Applet Service  

Science Conference Proceedings (OSTI)

May 11, 2007 ... Educational Java Applet Service (JAS). Launch Site Edited: 7/2/2008 at 10:57 AM by Cathy Rohrer. Comment on Posting · Quote Top Bottom ...

350

Exhibitor Services Kit  

Science Conference Proceedings (OSTI)

Nov 9, 2009 ... company's look and image, attracts business and shows off your most important assets. ...... On-site supervisors with dedicated floor managers ...... Wireless Service (Enterprise) includes one (1) 256Kbps shared Ethernet ...

351

Ancillary services market in California  

SciTech Connect

This report includes sections on the following topics: (1) California restructured electricity system overview; (2) Reliability criteria; (3) Design of the California ISO ancillary services market; (4) Operation of ancillary services markets; (5) Ancillary services markets redesign; and (6) Conclusions.

Gomez, T.; Marnay, C.; Siddiqui, A.; Liew, L.; Khavkin, M.

1999-07-01T23:59:59.000Z

352

Data Integration Using Web Services  

Science Conference Proceedings (OSTI)

In this paper we examine the opportunities for data integration in the context of the emerging Web Services systems development paradigm. The paper introduces the programming standards associated with Web Services and provides an example of how Web Services ...

Mark Hansen; Stuart E. Madnick; Michael Siegel

2003-01-01T23:59:59.000Z

353

Versioning of Web service interfaces  

E-Print Network (OSTI)

This thesis investigates the problem of "design for change" in the context of Web Service based information systems. It describes the current status of architecting Web Services, an implementation of the Service Oriented ...

Agarwal, Anamika, 1981-

2004-01-01T23:59:59.000Z

354

Safety and Health Services Division  

NLE Websites -- All DOE Office Websites (Extended Search)

The Safety & Health Services Division (SHSD) provides subject matter expertise and services in industrial hygiene, safety engineering, and safety & health programs for the Lab....

355

On-line Service Scheduling?  

E-Print Network (OSTI)

is not allowed unless, in some service policies, the jumping job belongs to a class ... service policies via the worst case analysis, and focus on the relationship

356

Time-critical information services  

Science Conference Proceedings (OSTI)

Emergency medical services have never been more ready for the implementation of time-critical interorganizational information services for the public good.

Thomas A. Horan; Benjamin L. Schooley

2007-03-01T23:59:59.000Z

357

Staff Services | Brookhaven National Lab  

NLE Websites -- All DOE Office Websites (Extended Search)

services that support and assist the world-class scientific research performed at Brookhaven National Laboratory. Our services are available to all Brookhaven Departments,...

358

Services Initiatives | Department of Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Initiatives Services Initiatives The Transportation Team Uses Alternative Fueled Vehicles in HQ Fleet 73% of HQ Fleet is alternative fueled (FY2011). HQ utilizes biodiesel...

359

Location-based communication services  

Science Conference Proceedings (OSTI)

Our demo shows end-user-oriented location-based services based on application-layer, human understandable location descriptions. Keywords: internet telephony, location-based services

Xiaotao Wu; Ron Shacham; Matthew J. Mintz-Habib; Kundan Singh; Henning Schulzrinne

2004-10-01T23:59:59.000Z

360

Performance Based Service Acquisition Toolkit | Department of...  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Services Performance Based Service Acquisition Toolkit Performance Based Service Acquisition Toolkit Aviation Management Green Leases Executive Secretariat Energy Reduction at...

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


361

Pages that link to "Data:87d9d9e8-ef6a-4b34-9dcc-76c639325042...  

Open Energy Info (EERE)

| 100 | 250 | 500) Puget Sound Energy Inc ( links) File:SVFullServiceRestaurant Seattle WA Puget Sound Energy Inc.png ( links) File:SVFullServiceRestaurant Yakima WA...

362

NNSA Service Center Chart | Department of Energy  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

NNSA Service Center Chart NNSA Service Center Chart Office of Chief Counsel at the NNSA Service Center in Albuquerque, NM NNSA Service Center Chart More Documents & Publications...

363

Customer Services Handbook, 2010, Office of Administration |...  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Customer Services Handbook, 2010, Office of Administration Customer Services Handbook, 2010, Office of Administration Customer Services Handbook Customer Services Handbook, 2010,...

364

Alternative Energy Services | Open Energy Information  

Open Energy Info (EERE)

Services Jump to: navigation, search Logo: Alternative Energy Services Name Alternative Energy Services Place Florida Product renewable energy products and services Phone number...

365

Transportation and Program Management Services | Department of...  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

and Program Management Services Transportation and Program Management Services Overview of Secured Transportation Services (STS) Transportation and Program Management Services More...

366

NIST Measurement Services: Natural Gas Flow Calibration Service (NGFCS)  

E-Print Network (OSTI)

NIST Measurement Services: Natural Gas Flow Calibration Service (NGFCS) NIST Special Publication of Standards and Technology #12;i Table of Contents for the Natural Gas Flowmeter Calibration Service (NGFCS;1 Abstract This document describes NIST's high pressure natural gas flow calibration service (NGFCS). Flow

Magee, Joseph W.

367

Free Online Food Safety Legislation Training - TMS  

Science Conference Proceedings (OSTI)

Jan 25, 2011 ... F4ESL - From Farm to Fork European Food Safety Legislation Training Programme is an EU Project under EC LLP Leonardo da Vinci Program ...

368

Cat under Food and Water Stress  

NLE Websites -- All DOE Office Websites (Extended Search)

Questions Referencing NEWTON About NEWTON About Ask A Scientist Education At Argonne Cat under Food and Water Stress Name: Nitin Status: other Grade: other Location: Outside...

369

The Future of Food in Suburbia.  

E-Print Network (OSTI)

??This thesis addresses resilience for the future of Canadian suburbs, through the lens of buildings and food, particularly against the backdrop of peak oil and… (more)

Khalid, Sarah

2012-01-01T23:59:59.000Z

370

Food Industry - Motor Contactors Burning Up  

Science Conference Proceedings (OSTI)

This power quality (PQ) case study presents the investigation of motor contactors that have burnt up several times in the last year at a food manufacturing facility.

2003-12-31T23:59:59.000Z

371

Free Online Food Safety Legislation Training  

Science Conference Proceedings (OSTI)

Jan 25, 2011 ... F4ESL - From Farm to Fork European Food Safety Legislation Training Programme is an EU Project under EC LLP Leonardo da Vinci Program ...

372

Geothermal Food Processors Agricultural Drying Low Temperature...  

Open Energy Info (EERE)

Login | Sign Up Search Page Edit with form History Facebook icon Twitter icon Geothermal Food Processors Agricultural Drying Low Temperature Geothermal Facility Jump to:...

373

Office of Headquarters Procurement Services - Employee Customer Service  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Office of Headquarters Procurement Services - Employee Customer Office of Headquarters Procurement Services - Employee Customer Service Standards Office of Headquarters Procurement Services - Employee Customer Service Standards CUSTOMER FOCUS The Office of Headquarters Procurement Services (MA-64) serves a variety of customers in the performance of its acquisition and financial assistance mission. Primary among its many customers is each of the Department of Energy Headquarters program offices. MA-64 continually seeks to improve service to its customers, by prioritizing its workload through a better understanding of customer needs; providing effective assistance in the development of quality procurement request packages; improving the timeliness of procurement transactions through the establishment of mutually agreeable transaction milestone

374

Services For Staff  

NLE Websites -- All DOE Office Websites (Extended Search)

Posed group photo and laptop computers Posed group photo and laptop computers Services For Staff Where employees can find important information on health and safety, communications services, proposals and subcontracts, and program development. The links on this page for EETD staff only. Find help on safety and emergency procedures, budgets, proposals, subcontracts, and communications services such as web development. Budget Office and Proposals/Subcontracts Group Contact EETD's Budget Office for budget management support. For help writing research proposals or initiating subcontracts, contact EETD's Proposals/Subcontracts Group. Program Development The Program Development Office can help you develop sources of funding and partnerships for research. Communications Office The Communications Office is a creative group within EETD supporting the

375

Services | Department of Energy  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Services Services Services The responsibilities of stakeholder relations are achieved through public outreach to and input from those individuals, groups, host communities, and other entities in the public and private sectors that are interested in or affected by any of the U.S. Department of Energy's (DOE or Department's) activities and decisions. Stakeholder Relations Information from Office of Legacy Management (LM) record holdings are shared with LM stakeholders following several formal request processes. Freedom of Information Act (FOIA) and Privacy Act Employees Occupational Illness Compensation Program Act (EEOICPA) Public Document Request DOE is the fourth-largest federal land manager, conducting its mission at 50 major sites on 2.4 million acres across the country. LM will act as a

376

Services | Department of Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Services Services Office of Inspector General Hotline: The Office of Inspector General (OIG) maintains a Hotline to facilitate the reporting of allegations of fraud, waste, abuse, or mismanagement in U.S. Department of Energy (DOE) programs or operations. If you wish to report such allegations, you may call, send a letter, or email the OIG Hotline as identified at the right. Allegations may be reported by DOE employees, DOE contractors, or the general public. Issues that should be reported: Abuse of funds Contract, Procurement, and Grant Fraud Environment, Health, and Safety Violations Computer Crimes Product Substitution and Suspect/Counterfeit Parts Bribery, Kickbacks, and Gratuities False Statements and False Claims Conflicts of Interest and Ethics Violations

377

Services | Department of Energy  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Services Services Services The Office of Indian Energy coordinates and manages the government-to-government and intertribal collaboration involved in carrying out all DOE tribal energy-related activities and initiatives prescribed through the Energy Policy Act of 2005. Learn more about the Office of Indian Energy program initiatives. Indian Country Energy and Infrastructure Working Group Established by Energy Secretary Steven Chu, the Indian Country Energy and Infrastructure Working Group guides the strategic planning and implementation of DOE's tribal energy programs and policies. DOE Tribal Summit Held in May 2011, the Department's Tribal Summit with American Indian and Alaska Native leaders was attended by over 350 participants ranging from tribal leaders to congressional staff to private sector representatives.

378

FTP Upload Service  

NLE Websites -- All DOE Office Websites (Extended Search)

NERSC FTP NERSC FTP Upload Service NERSC FTP Upload Service L The NERSC FTP Upload service is designed for external collaborators to be able to send data to NERSC staff and users. It allows you to create a temporary FTP account to upload files that will be delivered to a NERSC user. You must specify a valid NERSC user as the receiver for your uploads. Once you successfully fill out this form you will receive a username and password that can be used to access an FTP server. You can use any FTP client to upload files. The target NERSC user will receive an email letting him/her know that they have an upload waiting for them. Uploads will automatically expire after a week. After the email has been sent, the NERSC user can retrieve the file with "take -u ftpup ".

379

SERVICES Rental Car Agreement  

E-Print Network (OSTI)

This Management Memorandum announces the new contracts between the State of California and the commercial rental car vendors. This year the Department of General Services (DGS) competitively bid the commercial car rental contract resulting in a contract with a primary car rental vendor and a secondary car rental vendor. The primary car rental vendor is Enterprise Rent A Car for all government travel. In the event that the primary vendor is unable to provide service the secondary vendor must be used. Vanguard Car Rental USA is the secondary vendor. Vanguard Car Rental USA is the parent company of Alamo and National Car Rental. Departments are required to ensure that the secondary vendor is only used when the primary vendor cannot provide service. Contract Information The new rental car contracts require vendors to provide counter bypass. Counter bypass allows government employees traveling on official State

unknown authors

2008-01-01T23:59:59.000Z

380

Services | Department of Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Services Services OE plays a major role in addressing immediate challenges to America's energy security, while sustaining applied research into new technologies and implementing policies to meet the challenges we will face in the future. Electricity Advisory Committee (EAC) Technology Development Electricity Policy Coordination & Implementation DOE Grid Tech Team Energy Assurance Cybersecurity Provides advice to the U.S. Department of Energy in implementing the Energy Policy Act of 2005, executing the Energy Independence and Security Act of 2007, and modernizing the nation's electricity delivery infrastructure. OE supports a portfolio of technology development and deployment programs that will modernize our Nation's electric delivery system. OE is laying the framework for a modern electricity system by contributing to the development and implementation of electricity policy at the Federal and State level. Recognizing the need for strategic grid modernization efforts, both internally and externally, DOE established the Grid Tech Team (GTT) to:

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


381

Services | Department of Energy  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Services Services Services Document Library The Office of Energy Policy and Systems Analysis produces a variety of reports, analyses and papers on a number of energy topics. Check back for archived versions of new documents and reference materials as they are released. Report: U.S. Energy Sector Vulnerabilities to Climate Change and Extreme Weather July 10, 2013 This report-part of the Administration's efforts to support national climate change adaptation planning through the Interagency Climate Change Adaptation Task Force and Strategic Sustainability Planning process established under Executive Order 13514 and to advance the U.S. Department of Energy's goal of promoting energy security-examines current and potential future impacts of these climate trends on the U.S. energy sector.

382

Argonne TDC: Asset Environmental Services  

Small business teams with Argonne for urban revitalization effort. Asset Environmental Services Chicago, IL

383

Remote Shopping Robot System for Fresh Foods Development of the foods grasping mechanism  

E-Print Network (OSTI)

of this mechanism, and shows performance. Key Words: Remote shopping, Mobile Manipulator, Foods handling 1. 1·1 1) 1Remote Shopping Robot System for Fresh Foods ­Development of the foods grasping mechanism­ Tetsuo) Abstract-- Our purpose is developing the remote shopping system as a concrete application. A human uses

Ohya, Akihisa

384

Remote Shopping Robot System for Fresh Foods Method of handling foods  

E-Print Network (OSTI)

Remote Shopping Robot System for Fresh Foods ­ Method of handling foods ­ Tetsuo TOMIZAWA, Akihisa a mobile manipulator as a teleoperated tool for accessing and manipulating remote objects. A human uses the system to select and buy fresh foods of a super market from a remote location via the Internet. We

Ohya, Akihisa

385

Food practices as situated action: exploring and designing for everyday food practices with households  

Science Conference Proceedings (OSTI)

Household food practices are complex. Many people are unable to effectively respond to challenges in their food environment to maintain diets considered to be in line with national and international standards for healthy eating. We argue that recognizing ... Keywords: everyday practice, food, health, situated action

Rob Comber; Jettie Hoonhout; Aart van Halteren; Paula Moynihan; Patrick Olivier

2013-04-01T23:59:59.000Z

386

FEMP Utility Services  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Utility Services Utility Services Karen Thomas & Deb Beattie  SPONSORED BY THE FEDERAL ENERGY MANAGEMENT PROGRAM  Overview  UESC Project Support  Agency / Utility Partnerships  Renewable Project Support  Design Assistance  Agency Energy Implementation Plans * * * * * * UESC Project Support Education UESC Workshops Agency Briefings Utility Briefings On-site team training Communications Web site Enabling documents * Case studies UESC Project Support Direct Project Assistance Project facilitation Advise & Consult In depth Contract development Technical Proposal review Performance Verification Agency / Utility Partnerships Federal Utility Partnership Working Group Strategic Partnering Meeting Renewable Projects  Resource Screening: - PV - Solar Hot Water

387

Ancillary Services Measurement Handbook  

Science Conference Proceedings (OSTI)

In the deregulated electric utility industry, it is anticipated that many ancillary services (A/S) will be sold by "generators" to operating authorities (OAs) or independent system operators (ISOs). Such trade-in A/S will require contractual agreements, and these agreements will need to specify quality and quantity of service to be supplied. This, again, means it will be necessary to certify or measure the quality of an A/S to be supplied, as well as the quantity actually supplied. Towards that end, this...

2001-12-18T23:59:59.000Z

388

Federal Energy Management Program: Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Services to Services to someone by E-mail Share Federal Energy Management Program: Services on Facebook Tweet about Federal Energy Management Program: Services on Twitter Bookmark Federal Energy Management Program: Services on Google Bookmark Federal Energy Management Program: Services on Delicious Rank Federal Energy Management Program: Services on Digg Find More places to share Federal Energy Management Program: Services on AddThis.com... Project Assistance Training Outreach Services The Federal Energy Management Program (FEMP) offers specialized services through: Technical and Project Assistance: Find resources for technical assistance and information about FEMP calls for projects. Training: Look up FEMP-produced live and on-demand courses, workshops, and webinars. Outreach: Get information about awards and campaigns that motivate energy-

389

Cat under Food and Water Stress  

NLE Websites -- All DOE Office Websites (Extended Search)

Asimikas Asimikas Status: other Grade: other Location: Outside U.S. Country: USA Date: N/A Question: How long can a domestic cat live without food, and drink water only? Replies: Asimikas, If at all possible, attempt to coax food into the cat by mixing wet cat food with water until 'soupy', and use a syringe to inject food into the back of the cat's mouth. The cat probably won't like this, but if you try repeatedly and with gentle firmness, you may successfully get food into the feline. From observing a case as a veterinary assistant, a cat refusing solid food can go several days on water alone. Then, the cat generally begins to refuse water as well and there is a noticeable gauntness about the body shape of the cat. The skin on the back, for example, when gently pinched will not quickly spring back to laying flat as it should --- this indicates serious dehydration on a subcutaneous level, indicating the cat needs an IV to get fluids in quickly before organ failure etc. Again, this is the general series of events I observed in a vet's office when a cat was brought in, having refused food for more than a few days. A vet should definitely be contacted if a feline has refused food for two consecutive days or more.

390

Transparency in complex dynamic food supply chains  

Science Conference Proceedings (OSTI)

Food supply chains are increasingly complex and dynamic due to (i) increasing product proliferation to serve ever diversifying and globalising markets as a form of mass customisation with resulting global flows of raw materials, ingredients and products, ... Keywords: Consumer and governmental demands, Food supply chain, Governance, Information systems, Quality and safety standards, Transparency

J. H. Trienekens; P. M. Wognum; A. J. M. Beulens; J. G. A. J. van der Vorst

2012-01-01T23:59:59.000Z

391

Taking value-networks to the cloud services: security services, semantics and service level agreements  

Science Conference Proceedings (OSTI)

Cloud services have become an emerging solution for organizations striving to address today's need for agility, but little research has addressed transitioning multiple, collaborating organizations to what can be referred to as a "value-network cloud." ... Keywords: Cloud service broker, Collaboration, Resource virtualization, Security services, Service level agreement, Trust, Value chain, Value networks, Web 2.0, Web 3.0

Haluk Demirkan; Michael Goul

2013-03-01T23:59:59.000Z

392

Transmission Services J7000  

NLE Websites -- All DOE Office Websites (Extended Search)

C T D E S E R T S O U T H W E S T R E G I O N R O C K Y M O U N T A I N R E G I O N Transmission Services J7000 Ensuring the Reliability of the Bulk Electric System Western's...

393

Serviceability Modeling Of  

E-Print Network (OSTI)

This report provides an update on our continuing research and describes the results of a series of completed research projects. These projects/studied are part of a systematic program intended to determine the current condition of FR-treated plywood roof sheathing and to develop methods to predict its residual serviceability out over an additional 2-3 yeat period. -47-

Fire-Retardant-Treated Plywood Roof; Jerrold E. Winandy; Usda Forest Service

1996-01-01T23:59:59.000Z

394

Fiber, fuel and food from whole-tree chips  

Science Conference Proceedings (OSTI)

Future shortages of fiber, fuel, and food are predicted. Because forests are renewable, they have the potential of solving long and short-term shortages if each tree is more completely utilized. The combined vacuum-airlift and steaming-compression debarking process developed by the USDA Forest Service segregates whole-tree chips into foliage, wood chips, bark, and fines at an estimated processing cost of $5.14 per oven-dry debarked metric ton. Several alternatives are available for utilizing the wood chips, bark, and foliage. The value of the bark as a fuel and the folage as an animal feed supplement more than covers the cost of upgrading the whole-tree chips. Beneficiation of whole-tree chips coupled with intergrated utilization should improve chip quality, reduce costs, and help the pulp and paper industry become energy self-sufficient. (Refs. 34).

Sturos, J.A.; Dickson, R.E.

1980-11-01T23:59:59.000Z

395

High-oleic canola oils and their food applications  

Science Conference Proceedings (OSTI)

High-oleic canola oils are among the major healthful oils replacing trans fat in food processing and foodservices in North America. High-oleic canola oils and their food applications Inform Magazine Edible Applications Food Structure and Functionality

396

Client-side service composition using generic service representative  

Science Conference Proceedings (OSTI)

Traditionally, composition of web services is performed at the server-side. This requires transferring client data among collaborating web services, which may cause data privacy violation, security breaches, or network traffic overloading. In this context, ...

Mehran Najafi; Kamran Sartipi

2010-11-01T23:59:59.000Z

397

Human exposure through food chains:  

Science Conference Proceedings (OSTI)

Using information collected under the community right to know'' provision of the Superfund reauthorization act, the US Environmental Protection Agency has revealed that some two to three billion pounds of toxic chemicals are released annually to the atmosphere from industries in the US. Human populations can contact these environmental pollutants through food, water, and air in varying amounts each day throughout a lifetime. A realistic strategy for managing the potential health risks of industrial emissions requires a comprehensive approach with adequate attention to uncertainties. Using contaminant transfers from air to milk and as a case study, I consider here two important issues in exposure assessment --- (1) estimation of and (2) reduction of uncertainty in exposure estimates. This case study provides a distinction between variability, ignorance and uncertainty. For the air/milk pathways, I explore the use of exposure models that combine information on environmental partitioning with data on human diet, behavior patterns, and physiology into a numerical expression that links ambient air concentrations with chronic daily intake. I examine how uncertainty limits current exposure modeling efforts and suggest research to reduce these uncertainty. 17 refs., 12 figs., 1 tab.

McKone, T.E.

1990-02-01T23:59:59.000Z

398

New Food-Addiction Link Found  

NLE Websites -- All DOE Office Websites (Extended Search)

May 20, 2002 May 20, 2002 Electronic newsroom 02-40 New Food-Addiction Link Found Mere sight/smell of food spikes levels of brain “pleasure” chemical UPTON, NY — Scientists at the U.S. Department of Energy’s Brookhaven National Laboratory have found that the mere display of food — where food-deprived subjects are allowed to smell and taste their favorite foods without actually eating them — causes a significant elevation in brain dopamine, a neurotransmitter associated with feelings of pleasure and reward. This activation of the brain’s dopamine motivation circuits is distinct from the role the brain chemical plays when people actually eat, and may be similar to what addicts experience when craving drugs. “Eating is a highly reinforcing behavior, just like taking illicit drugs,” said psychiatrist Nora Volkow, the study’s lead investigator. “But this is the first time anyone has shown that the dopamine system can be triggered by food when there is no pleasure associated with it since the subjects don’t eat the food. This provides us with new clues about the mechanisms that lead people to eat other than just for the pleasure of eating, and in this respect may help us understand why some people overeat.” The study will appear in the June 1, 2002 issue of Synapse (now available online ).

399

Product Service Codes Description: Product Service Codes used at Headquarters Proc Services  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Codes Codes Description: Product Service Codes used at Headquarters Proc Services Filters: Date Signed only show values between '10/01/2006' and '09/30/2007', Contracting Agency ID show only ('8900'), Contracting Office ID show only ('00001') Contracting Agency ID: 8900, Contracting Office ID: 00001 Product or Service Code Product or Service Description Actions Action Obligation D399 OTHER ADP & TELECOMMUNICATIONS SVCS 285 $131,825,633 R799 OTHER MANAGEMENT SUPPORT SERVICES 239 $128,006,080 R408 PROGRAM MANAGEMENT/SUPPOR T SERVICES 278 $59,852,844 S206 GUARD SERVICES 11 $26,628,827 B546 STUDY/SECURITY (PHYSICAL & PERSONAL 11 $22,187,799 AD26 SERVICES (MANAGEMENT/SUPPO RT) 56 $21,689,198 R499 OTHER PROFESSIONAL SERVICES 153 $17,482,267 D301 ADP FACILITY MANAGEMENT 28 $16,265,159 R425 ENGINEERING AND

400

Fuel Economy Web Services  

NLE Websites -- All DOE Office Websites (Extended Search)

FuelEconomy.gov Web Services FuelEconomy.gov Web Services Data Description atvtype - alternative fuel or advanced technology vehicle Bifuel (CNG) - Bi-fuel gasoline and compressed natural gas vehicle Bifuel (LPG) - Bi-fuel gasoline and propane vehicle CNG - Compressed natural gas vehicle Diesel - Diesel vehicle EV - Electric vehicle FFV - Flexible fueled vehicle (gasoline or E85) Hybrid - Hybrid vehicle Plug-in Hybrid - Plug-in hybrid vehicle drive - drive axle type 2-Wheel Drive 4-Wheel Drive* 4-Wheel or All-Wheel Drive* All-Wheel Drive* Front-Wheel Drive Part-time 4-Wheel Drive* Rear-Wheel Drive *Prior to Model Year 2010 EPA did not differentiate between All Wheel Drive and Four Wheel Drive salesArea - EPA sales area code. The area of the country where the vehicle can legally be sold. New federally certified vehicles can be sold in all states except California

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


401

Charter Buses | Staff Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Charter Buses for Tours and Special Events Charter Buses for Tours and Special Events Bus Request: Requests for tours and special events may be made by contacting the Transportation Office at 631-344-2535. Cancellation Policy: All cancellations must be made by phone to 631-344-2535 only during BNL business hours. Reservation must be canceled ten (10) business days prior to avoid penalty. Cancel two (2) to nine (9) business days prior - $150.00 penalty. Cancel within 24 hours - full fee will be charged. Staff Services maintains a contract that includes drivers for the rental of coaches, school buses, and vans for on-site tours and the transportation of large numbers of employees and visitors off-site. Our contract bus service rates are shown below: Hampton Jitney - Coaches Equipment Rates 8 Hour Day 4 Hour

402

Offset Printing, Production Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Printing Printing Our full service print shop provides prepress services, single and multicolor offset printing, and complete bindery. We print Reports Forms Brochures, leaflets and flyers Name tags and meal tickets Newsletters, etc Prepress Electronic files and paper copy prepared for printing. Complete Bindery Apply address labels or tabs to printed material. Machine fold documents and insert into envelopes for mailing. Laminate printed items up to 35" wide. Numbering and perforating. Trimming, drilling, padding and stitching. Special Printing Special reports, full color printing, continuous and carbon forms printed through the U.S. Government Printing Office. Additional Information Printing can be reached on X2953 The supervisor is Rick Backofen who can be reached on X6183

403

NSLS Services | Computing  

NLE Websites -- All DOE Office Websites (Extended Search)

Computing Services Computing Services Individual Computer Scanning To run a Nessus scan on your system or get existing Nessus Scan data go to http://scanner.bnl.gov/myresults.html General Desktop Support Please contact: itdhelp@bnl.gov or (631) 344-5522 Cybersecurity Requirements The following information contains links viewable only from BNL's internal network. You should review this information once you are on site. ALL COMPUTERS OR OTHER NETWORK DEVICES MUST BE REGISTERED WITH BNL IF THEY ARE TO BE USED ON THE BNL NETWORK. Please read "A visitors guide to BNL networks" regarding policies and procedures: http://intranet.bnl.gov/itd/networking/NWdns.asp "Cyber Security Unclassified" as defined by The Standards-Based Management System (SBMS), https://sbms.bnl.gov/standard/2j/2j00i011.htm

404

Utility Data Collection Service  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Data Collection Service Data Collection Service Federal-Utility Partnership Working Group 4 May 2006 Paul Kelley, Chief of Operations, 78 th CES, Robins AFB David Dykes, Industrial Segment Mgr, Federal, GPC Topics  Background  Commodities Metered  Data Collection  Cost  Results Background  Robins AFB (RAFB) needed to:  Control electricity usage and considered Demand Control  Track and bill base tenants for energy usage  Metering Project Originated in 1993  $$ requirements limited interest  Developed criteria for available $$  Energy Policy Act 2005:  All facilities sub-metered by 2012  $$ no longer restricts metering project Metering Criteria prior to EPACT 2005  All New Construction - (per Air Force Instructions)

405

Cooperative Extension Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Cooperative Extension Services The Cooperative Extension Services of each state can help with many common inquiries. We recommend you contact your local state cooperative extension web site to get help with tricky insect problems, best varieties to plant in your area, or general maintenance of your garden. Alabama www.aces.edu Alaska www.uaf.edu/coop-ext Arizona extension.arizona.edu/ Arkansas www.uaex.edu California www.ucanr.org Colorado www.ext.colostate.edu Connecticut www.cag.uconn.edu/ces/ces/ Deleware ag.udel.edu/extension Florida solutionsforyourlife.ufl.edu/ Georgia extension.uga.edu/ Hawaii http://www.ctahr.hawaii.edu/site/ extprograms.aspx Idaho www.extension.uidaho.edu/ Illinois web.extension.illinois.edu/state/ Indiana www.ag.purdue.edu/extension/

406

ARMY SERVICE FORCES  

Office of Legacy Management (LM)

ARMY SERVICE FORCES ARMY SERVICE FORCES ' -, 1 MANHATTAN ENGINEER DISTRICT --t 4 IN "LPLI RC,' LR io EIDM CIS INTELLIGENCE AND SECURITY DIVISION CHICAGO BRANCH OFFICE i ., -,* - P. 0. Box 6770-A I ' 1 .' CHICAGO 80. ILLINOIS /lvb 15 February 1945 Subject: shipment Security Survey at &Uinckrodt Chemical Works. MEMORANDUM to the Officer in Charge. 1. The Mallinckrodt Chemical Works, St. Louis, Missouri, was contacted by the undersigned on 16 November 1944, for the purpose of -king an investigation to determine security provided shipments of interest to the Manhattan Engineer District. The investigation in- cluded shipments of vital materials originating with the Mallinckrodt Company and those received by them. Particular attention has been given to the future production and shipment schedules of these materials.

407

Big Data, New Physics and Geospatial Super-Food  

Science Conference Proceedings (OSTI)

Big Data, New Physics and Geospatial Super-Food. Purpose: As ... amazing. As it turns out, geospatial data are analytic super-food. ...

2011-10-25T23:59:59.000Z

408

Event:Second Global Conference on Agriculture, Food Security...  

Open Energy Info (EERE)

Conference on Agriculture, Food Security and Climate Change Jump to: navigation, search Calendar.png Second Global Conference on Agriculture, Food Security and Climate Change: on...

409

Central, peripheral, and contextual regulation of food intake  

E-Print Network (OSTI)

A, Grinker, JA. Food and water intake, meal patterns andreceptors in food and water intake. Neuropharmacology.hyperdipsic response (>10 ml water intake within 30 min) to

Parylak, Sarah Lynne; Parylak, Sarah Lynne

2012-01-01T23:59:59.000Z

410

SUSTAINABILITY INDICATORS IN THE VERMONT-REGIONAL FOOD SYSTEM.  

E-Print Network (OSTI)

??Food systems are inherently complex areas of interaction between economic, environmental, and social factors. The local food movement in Vermont presents new opportunities to shape… (more)

Schattman, Rachel

411

Protocols and Systems Services  

E-Print Network (OSTI)

Current data-centers rely on TCP/IP over Fast- and Gigabit-Ethernet for data communication even within the cluster environment for costeffective designs, thus limiting their maximum capacity. Together with raw performance, such data-centers also lack in efficient support for intelligent services, such as requirements for caching documents, managing limited physical resources, load-balancing, controlling overload scenarios, and prioritization and QoS mechanisms, that are becoming a common requirement today. On the other hand, the System Area Network (SAN) technology is making rapid advances during the recent years. Besides high performance, these modern interconnects are providing a range of novel features and their support in hardware (e.g., RDMA, atomic operations, QoS support). In this paper, we address the capabilities of these current generation SAN technologies in addressing the limitations of existing data-centers. Specifically, we present a novel framework comprising of three layers (communication protocol support, data-center service primitives and advanced data-center services) that work together to tackle the issues associated with existing data-centers. We also present preliminary results in the various aspects of the framework, which demonstrate close to an order of magnitude performance benefits achievable by our framework as compared to existing data-centers in several cases.

Balaji Vaidyanathan Narravula; P. Balaji; K. Vaidyanathan; S. Narravula; H. -w. Jin; D. K. Panda

2006-01-01T23:59:59.000Z

412

DICE Diagnostic Service Joe Metzger  

NLE Websites -- All DOE Office Websites (Extended Search)

DICE Diagnostic Service DICE Diagnostic Service Joe Metzger metzger@es.net Joint Techs Measurement Working Group January 27 2011 Lawrence Berkeley National Laboratory U.S. Department of Energy | Office of Science Background Each of the DICE collaborators are defining and delivering services to their users. A subset of these services will be a lot more useful for everyone if all of the DICE participants deploy them in an interoperable fashion. A decision was made last winter to add more rigor or structure to our collaborative efforts and focus on a small set of services. * Network Diagnostic Service * Dynamic Circuit Provisioning Service * End user performance portal service Lawrence Berkeley National Laboratory U.S. Department of Energy | Office of Science

413

Archives and History Office: Services  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Services See our What Can I Do to Help Preserve SLAC's History? brochure (print and fold into thirds) What should you keep? We provide guidance and assistance in managing...

414

Restful web services, First edition  

Science Conference Proceedings (OSTI)

"Every developer working with the Web needs to read this book." -- David Heinemeier Hansson, creator of the Rails framework "RESTful Web Services finally provides a practical roadmap for constructing services that embrace the Web, instead of trying to ...

Leonard Richardson; Sam Ruby

2007-05-01T23:59:59.000Z

415

Development Methods for Web Services  

E-Print Network (OSTI)

Services, such as location services for GSM, fleet-management (e.g. taxi-companies), maps, hotel reservations, holiday planning, ticket booking etc. The chosen implementa- tion will include optional utility

416

2013 AOCS Technical Services Workshop  

Science Conference Proceedings (OSTI)

AOCS Technical Services workshop includes educational sessions designed for lab technicians. 2013 AOCS Technical Services Workshop Meetings, Conferences and Short Courses aocs AOCS Annual Meeting & Expo Call for Papers Conferences Congress control

417

102nd Official Services Contractor  

Science Conference Proceedings (OSTI)

Official Service Contractor & Freight Forwarder Freeman is the appointed Official Service Contractor and Freight Forwarder for the 102nd AOCS Annual Meeting & Expo. Freeman is the official provider of furnishings, carpet, signs and graphi

418

Using Multiple Household Food Inventories to Measure Food Availability in the Home  

E-Print Network (OSTI)

The purpose of this study was to determine the feasibility of conducting multiple household food inventories over the course of 30 days to examine weekly food variability. Household food availability influences the foods individuals choose to consume; therefore, by assessing the home food environment a better understanding of what people are eating can be obtained. Methods of measuring home food availability have been developed and tested in recent years; however most of these methods assess food availability on one occasion only. This study aimed to capture "usual" availability by using multiple assessments. After the development and pre-testing of the 171-item home observation guide to determine the presence and amount of food items in the home (refrigerator, freezer, pantry, elsewhere), two trained researchers recruited a convenience sample of 9 households (44.4% minority), administered a baseline questionnaire (personal info, shopping habits, food resources, and food security), and conducted 5 in-home assessments (5-7 day interval) over a 30-day period. Each in-home assessment included shopping and fast food activities since the last assessment and an observational survey of types and amounts of foods present. The final in-home assessment included an audio recorded interview on food habits and beliefs. Complete data were collected from all 9 women (32.8 y +/- 6.0; 3 married; 4 +/- 1.6 adults/children in household; 4 SNAP; 6 food insecure) and their households. Weekly grocery purchases (place, amount, and purpose) use (frequency) varied from once (n=1) to every week (n=5); 4 used fast food 2-3 times/wk for 4 weeks. Quantity and types of fresh and processed fruits and vegetables varied by week and by family. The feasibility of conducting multiple in-home assessments was confirmed with 100% retention from all participants. This methodology is important in that it provided detailed information on intra-monthly variation in food availability. The findings suggest the inadequacy of a single measure to assess food availability in the home.

Sisk, Cheree L.

2009-08-01T23:59:59.000Z

419

Argonne TDC: Technical Services Agreemens  

Technical Services Agreements with Industrial Partners . Argonne researchers provide short-term technical assistance to companies with technical problems requiring ...

420

Project: Manufacturing Services Network Models  

Science Conference Proceedings (OSTI)

... expressivity of a pattern library for manufacturing service capability information, by demonstrating the target information retrieval behavior enabled ...

2013-01-03T23:59:59.000Z

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


421

Global Food Security | Data.gov  

NLE Websites -- All DOE Office Websites (Extended Search)

Global Food Security Global Food Security aWhere aWhere transforms how global development initiatives are managed and monitored. aWhere's location intelligence data management platform enables integration of complex agricultural, environmental and public health data into local, actionable insight. Application URL: http://www.awhere.com/en-us Read more about aWhere 0 comment(s) | Food Frequency Method Online A fast, low cost, effective method to assess micro-nutrient deficiencies in a developing country on a household basis, while also allowing for an aggregation to a community or regional basis quickly and effectively. Application URL: http://www.foodfrequencyonline.org/index Read more about Food Frequency Method Online 0 comment(s) | e-Afghan AG e-Afghan Ag provides credible relevant information to those helping farmers

422

West Pico Food | Open Energy Information  

Open Energy Info (EERE)

Pico Food Pico Food Jump to: navigation, search Name West Pico Food Place Vernon, California Sector Solar Product A distributor of wholesale frozen foods to supermarket chains in Southern California, which has had a solar installation built on its roof. Coordinates 42.761624°, -72.511495° Loading map... {"minzoom":false,"mappingservice":"googlemaps3","type":"ROADMAP","zoom":14,"types":["ROADMAP","SATELLITE","HYBRID","TERRAIN"],"geoservice":"google","maxzoom":false,"width":"600px","height":"350px","centre":false,"title":"","label":"","icon":"","visitedicon":"","lines":[],"polygons":[],"circles":[],"rectangles":[],"copycoords":false,"static":false,"wmsoverlay":"","layers":[],"controls":["pan","zoom","type","scale","streetview"],"zoomstyle":"DEFAULT","typestyle":"DEFAULT","autoinfowindows":false,"kml":[],"gkml":[],"fusiontables":[],"resizable":false,"tilt":0,"kmlrezoom":false,"poi":true,"imageoverlays":[],"markercluster":false,"searchmarkers":"","locations":[{"text":"","title":"","link":null,"lat":42.761624,"lon":-72.511495,"alt":0,"address":"","icon":"","group":"","inlineLabel":"","visitedicon":""}]}

423

Collaborate - Food Community | Data.gov  

NLE Websites -- All DOE Office Websites (Extended Search)

Collaborate - Food Community Collaborate - Food Community Agriculture Community Menu DATA APPS EVENTS DEVELOPER STATISTICS COLLABORATE ABOUT Agriculture You are here Data.gov » Communities » Agriculture Collaborate This Food, Agriculture, and Rural Community establishes a unified point of access to data and statistics, and tools to identify relevant data sets. Providing researchers and other users of data and statistics with authoritative, high quality sources will realize greater benefits from public research, help to coordinate effort and reduce duplication in scientific investigation, and reveal new connections for innovative uses. It is hoped that this community will foster the development of new applications and tools to improve agricultural production, human health and nutrition, environmental benefits, and global food security and poverty

424

BNL Blood Drives: Iron-rich foods  

NLE Websites -- All DOE Office Websites (Extended Search)

BNL Blood Drives: Iron-Rich Foods Blood Drive Home Seafood: Fish (cod, sardines, tuna, clams, oysters, shrimp) Poultry: Chicken, eggs, yolk Lean Red Meats: Beef, lamb, veal, pork,...

425

Early Days of Food and Environmental Virology  

E-Print Network (OSTI)

fuel cells, so that the water produced as a byproduct wasproblem. Although the water produced by the hydrogen–oxygenof food produced for human consumption, plus water ad lib.

Cliver, Dean O.

2010-01-01T23:59:59.000Z

426

A systems approach to food accident analysis  

E-Print Network (OSTI)

Food borne illnesses lead to 3000 deaths per year in the United States. Some industries, such as aviation, have made great strides increasing safety through careful accident analysis leading to changes in industry practices. ...

Helferich, John D

2011-01-01T23:59:59.000Z

427

Thanksgiving Goodwill: West Valley Demonstration Project Food Drive  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Thanksgiving Goodwill: West Valley Demonstration Project Food Drive Thanksgiving Goodwill: West Valley Demonstration Project Food Drive Provides 640 Turkeys to People in Need Thanksgiving Goodwill: West Valley Demonstration Project Food Drive Provides 640 Turkeys to People in Need November 26, 2013 - 12:00pm Addthis Volunteers from West Valley Demonstration Project gather before distributing items collected in an annual food drive. Volunteers from West Valley Demonstration Project gather before distributing items collected in an annual food drive. Volunteer John Schelble helps unload a delivery truck at a food pantry. Volunteer John Schelble helps unload a delivery truck at a food pantry. John Rizzo passes canned food to John Rendall to deliver to a food pantry. John Rizzo passes canned food to John Rendall to deliver to a food pantry.

428

Multiservice platforms for data services  

Science Conference Proceedings (OSTI)

The potential for broadband and data services is large and continues to expand for the foreseeable future. Consideration of the cost-effective delivery and support of both new, advanced services, as well as existing services, has led to the driver for ...

D. J. Lewis; O. N. Wheeler; M. J. Warner; D. Newey; S. Lalwani

1998-01-01T23:59:59.000Z

429

Universal service and disabled people  

Science Conference Proceedings (OSTI)

The EU regulatory framework enacted 25 May 2011 has the objective to provide functionally equal access to telecommunication services for disabled persons. What are the rules, who are the target groups, and what obstacles do they face when using various ... Keywords: Disabled people, European regulation, Relay services, Universal service

Nico van Eijk; Joost Poort

2012-03-01T23:59:59.000Z

430

Personalization for unobtrusive service interaction  

Science Conference Proceedings (OSTI)

Increasingly, mobile devices play a key role in the communication between users and the services embedded in their environment. With ever greater number of services added to our surroundings, there is a need to personalize services according to the user ... Keywords: Context-awareness, Feature modeling, Interaction adaptation, Obtrusiveness adaptation, Personalization

Miriam Gil; Pau Giner; Vicente Pelechano

2012-06-01T23:59:59.000Z

431

Flexible provisioning of web service workflows  

Science Conference Proceedings (OSTI)

Web services promise to revolutionize the way computational resources and business processes are offered and invoked in open, distributed systems, such as the Internet. These services are described using machine-readable metadata, which enables consumer ... Keywords: Web services, semantic Web services, service composition, service provisioning, service-oriented computing, workflows

Sebastian Stein; Terry R. Payne; Nicholas R. Jennings

2009-02-01T23:59:59.000Z

432

By the MSU Food Security Group 1  

E-Print Network (OSTI)

Decades of research have led to substantially improved understanding of the nature of food insecurity. 2 Until the food crisis of 2007/08, a combination of economic growth and targeted programs resulted in a steady fall in the percentage of the world’s population suffering from under-nutrition (from 20 % in 1990/92 to 16 % in 2006). 3 Yet over a billion people still face both

unknown authors

2009-01-01T23:59:59.000Z

433

Sechage solaire des aliments (solar food drying and conservation of food for year-round consumption)  

Science Conference Proceedings (OSTI)

This report is an introduction to food drying as a measure to avoid the loss of agricultural surpluses, and conserve food for year-round consumption. It discusses the basic rules of food drying and gives an overview of various methods and appropriate dryer constructions. It also provides detailed explanations on how to process vegetables, fruits, and meats and gives advice on storage and cooking.

Not Available

1985-09-01T23:59:59.000Z

434

Trade My Food | Open Energy Information  

Open Energy Info (EERE)

Trade My Food Trade My Food Jump to: navigation, search Tool Summary LAUNCH TOOL Name: Trade My Food Agency/Company /Organization: Boston Cleanweb Hackathon Focus Area: Agriculture, Food Supply Phase: Evaluate Options Resource Type: Application prototype User Interface: Website Website: hackerleague.org/hackathons/boston-cleanweb-hackathon/hacks/trade-my-f Country: USA Web Application Link: www.FoodForYouFoodFor.Me Cost: Free OpenEI Keyword(s): Cleanweb Hackathon, Boston, Community Generated UN Region: Northern America Coordinates: 42.3490737°, -71.0481764° Loading map... {"minzoom":false,"mappingservice":"googlemaps3","type":"ROADMAP","zoom":14,"types":["ROADMAP","SATELLITE","HYBRID","TERRAIN"],"geoservice":"google","maxzoom":false,"width":"600px","height":"350px","centre":false,"title":"","label":"","icon":"","visitedicon":"","lines":[],"polygons":[],"circles":[],"rectangles":[],"copycoords":false,"static":false,"wmsoverlay":"","layers":[],"controls":["pan","zoom","type","scale","streetview"],"zoomstyle":"DEFAULT","typestyle":"DEFAULT","autoinfowindows":false,"kml":[],"gkml":[],"fusiontables":[],"resizable":false,"tilt":0,"kmlrezoom":false,"poi":true,"imageoverlays":[],"markercluster":false,"searchmarkers":"","locations":[{"text":"","title":"","link":null,"lat":42.3490737,"lon":-71.0481764,"alt":0,"address":"","icon":"","group":"","inlineLabel":"","visitedicon":""}]}

435

FOOD-ASTRUCTURE: Re-Articulating the Architectural Space of Food Distribution.  

E-Print Network (OSTI)

??Abstract a. Material processes and their catalysts shape urban and exurban morphology. b. Food distribution is an example of a material process. Its catalysts are… (more)

Bartell, Christopher R.

2012-01-01T23:59:59.000Z

436

Copy Services | Department of Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

Copy Services Copy Services Copy Services The Copier Management Team is here to make sure your copier needs are met. Our products and services include: Acquisition of New and Replacement Copiers Copier Maintenance/Repairs Copier Relocation Monthly Working Capital Fund Billing Reports Copier supplies Other services include needs assessment analysis to determine workload and most appropriate equipment to: Perform acquisition activities on behalf of program customers. Negotiation of equipment trade-in allowance where applicable. Arrange for delivery and installation of newly purchased equipment. Coordinate training for key operators and users on newly acquired equipment. Establish annual maintenance agreements with vendors (including negotiation of most cost-effective terms and conditions).

437

Services' in Marxian Economic Thought  

E-Print Network (OSTI)

  undertaken  in?house  (e.g.,  in  a  manufacturing firm) rather than falling within a distinct services sector. In addition, personal  services accounted for a higher proportion of total services during Marx’s time than  is the  case today, and these personal...  indication of the fluidity and potential ambiguity of these  definitions – that the demarcation between services and manufacturing can be blurry:  there is a group of industries generally classified as service industries that produce outputs that  have many of  the characteristics of goods,  i.e.,  those  industries...

Tregenna, Fiona

438

Chapter 37 - Service Contracting | Department of Energy  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

7 - Service Contracting Chapter 37 - Service Contracting 37.1SupportServiceContracting0.pdf 37.114FederalContractorEmployeeRolesintheFederalWorkplace0.pdf...

439

Federal Energy Management Program: Energy Service Companies  

NLE Websites -- All DOE Office Websites (Extended Search)

Service Companies to someone by E-mail Share Federal Energy Management Program: Energy Service Companies on Facebook Tweet about Federal Energy Management Program: Energy Service...

440

MODIS Land Products Subsets Web Service  

NLE Websites -- All DOE Office Websites (Extended Search)

Web Service The MODIS Web service provides users with subsets of MODIS Land Products through standards based SOAP (Simple Object Access Protocol) Web service. Through the Web...

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


441

Siifford Energy Services | Open Energy Information  

Open Energy Info (EERE)

Services Place Oregon Zip 97149-0760 Sector Renewable Energy, Services Product Sifford Energy Services provides: experience in market transformation efforts,expertise in energy...

442

NNDC Data Services  

Science Conference Proceedings (OSTI)

The National Nuclear Data Center has provided remote access to some of its resources since 1986. The major databases and other resources available currently through NNDC Web site are summarized. The National Nuclear Data Center (NNDC) has provided remote access to the nuclear physics databases it maintains and to other resources since 1986. With considerable innovation access is now mostly through the Web. The NNDC Web pages have been modernized to provide a consistent state-of-the-art style. The improved database services and other resources available from the NNOC site at www.nndc.bnl.govwill be described.

Tuli, J.K.; Sonzogni,A.

2010-04-30T23:59:59.000Z

443

Network Characterization Service (NCS)  

Science Conference Proceedings (OSTI)

Distributed applications require information to effectively utilize the network. Some of the information they require is the current and maximum bandwidth, current and minimum latency, bottlenecks, burst frequency, and congestion extent. This type of information allows applications to determine parameters like optimal TCP buffer size. In this paper, we present a cooperative information-gathering tool called the network characterization service (NCS). NCS runs in user space and is used to acquire network information. Its protocol is designed for scalable and distributed deployment, similar to DNS. Its algorithms provide efficient, speedy and accurate detection of bottlenecks, especially dynamic bottlenecks. On current and future networks, dynamic bottlenecks do and will affect network performance dramatically.

Jin, Guojun; Yang, George; Crowley, Brian; Agarwal, Deborah

2001-06-06T23:59:59.000Z

444

General Services Administration  

SciTech Connect

The Federal Energy Management Improvement Act of 1988 requires all federal agencies, including the General Services Administration (GSA), to reduce building energy usage by 10 percent from 1985 levels by 1995. While GSA has been actively pursuing energy conservation, it faces a formidable challenge in achieving the required 10-percent building energy reduction by 1995, and it is too early to tell whether GSA's efforts will be successful. Because GSA has developed a comprehensive strategy to reduce building energy usage, has begun funding a variety of specific energy conservation initiatives, and is actively exploring other energy-saving opportunities, this paper makes no recommendations to GSA.

1992-01-01T23:59:59.000Z

445

PIA - Richland Health Services Scheduling | Department of Energy  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Health Services Scheduling PIA - Richland Health Services Scheduling PIA - Richland Health Services Scheduling PIA - Richland Health Services Scheduling More Documents &...

446

Food and Beverage Manufacturing Subsectors in Lane County, Oregon  

E-Print Network (OSTI)

and employment multipliers that indicate that the brewing, flour milling, and a few other select food

Oregon, University of

447

Food web architecture in natural and impounded rivers of the Upper Parana drainage basin, Brazil  

E-Print Network (OSTI)

Freshwater ecosystems are some of the most threatened on the planet. Efforts to conserve, restore, or otherwise manage large rivers and the services they provide are hindered by limited understanding of the functional dynamics of these systems. This shortcoming is especially evident with regard to trophic structure and energy flow. In this study I use natural abundances of carbon and nitrogen isotopes to examine patterns of energy flow and food-chain length of large-river food webs characterized by different landscape-scale hydrologic features. Ten locations along an approximately 500 km stretch of the Upper Paran�¡ River Basin, Brazil, provided the setting for this work. Carbon derived from C3 plants and phytoplankton were the dominant energy sources across all webs, but relative contributions differed among landscape types (low-gradient river, high-gradient river, river stretches downstream of reservoirs, and reservoirs). Increases in food chain length corresponded with higher relative importance of phytoplankton derived carbon, likely due to size-structured effects of the phytoplankton-zooplankton-secondary consumer trophic link. River impoundment corresponded with decreased ecological and economic efficiency of fisheries production, an important ecosystem service provided by many tropical rivers.

Hoeinghaus, David Joseph

2006-12-01T23:59:59.000Z

448

Campus Cafeteria Serves As Sustainable Model for Energy-Efficient Food Service (Fact Sheet)  

SciTech Connect

This is a general fact sheet about the energy efficiency and sustainability features of the NREL Cafe.

Septon, K.

2013-10-01T23:59:59.000Z

449

U.S. Navy ships food service divisions: moderning inventory management .  

E-Print Network (OSTI)

??The Navy's current inventory management procedures for receipt, inventory, stowage, and issue of provisions onboard ships have remained relatively unchanged for decades. Culinary Specialists are… (more)

James, Robert J.

2010-01-01T23:59:59.000Z

450

Section 5.5 Office, Food Service, and Laundry Equipment: Greening...  

NLE Websites -- All DOE Office Websites (Extended Search)

by a computer operating 24 hours. Power management devices on computers can reduce energy usage even further by turning down the power when the computer is not being used....

451

Solar space and water heating system at Stanford University Central Food Services Building. Final report  

DOE Green Energy (OSTI)

This active hydronic domestic hot water and space heating system was 840 ft/sup 2/ of single-glazed, liquid, flat plate collectors and 1550 gal heat storage tanks. The following are discussed: energy conservation, design philosophy, operation, acceptance testing, performance data, collector selection, bidding, costs, economics, problems, and recommendations. An operation and maintenance manual and as-built drawings are included in appendices. (MHR)

Not Available

1980-05-01T23:59:59.000Z

452

Product Service Codes @ Headquarters Description: Product Services Codes used at Headquartes Procurement Services  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Codes @ Headquarters Codes @ Headquarters Description: Product Services Codes used at Headquartes Procurement Services Filters: Signed Date only show values between , Contracting Agency ID only show values equal to '8900', Contracting Office ID only show values equal to '00001', Modification Number only show values equal to '0', Date Signed only show values between '05/01/2011' and '04/30/2012', Last Modified Date only show values between Contracting Agency ID: 8900, Contracting Office ID: 00001 Product or Service Code Product or Service Description Ultimate Contract Value R499 OTHER PROFESSIONAL SERVICES $48,396,439.74 7 R499 SUPPORT- PROFESSIONAL: OTHER $13,156,938.09 16 7030 ADP SOFTWARE $5,745,993.02 81 R408 PROGRAM MANAGEMENT/SUPPOR T SERVICES $5,343,000.00 5 AD26 SERVICES (MANAGEMENT/SUPPO

453

New book on `Technological Innovation, Food Sovereignty and Food Security in More than 80 persons participated in the presentation  

E-Print Network (OSTI)

New book on `Technological Innovation, Food Sovereignty and Food Security in Bolivia' More than 80 persons participated in the presentation of a new book, `InnovaciĂłn TecnolĂłgica, SoberanĂ­a y Seguridad AlimentarĂ­a' (Technological Innovation, Food Sovereignty and Food Security). The book was written by Freddy

Richner, Heinz

454

Service Contract Inventory | Department of Energy  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Service Contract Inventory Service Contract Inventory DOE 2012 Service Contract Inventory 122712.xlsx DOE FY12 Analysis Plan MAX 122712.pdf DOEFY11ServiceContractInventory0.xl...

455

REMOTE ACCESS SERVICES | Department of Energy  

NLE Websites -- All DOE Office Websites (Extended Search)

REMOTE ACCESS SERVICES REMOTE ACCESS SERVICES REMOTE ACCESS SERVICES Access the information you need... Anywhere. Anytime. Different service providers within the Department offer remote access services based on your specific work requirements. If you need assistance, please contact your individual service provider. Energy IT Services (EITS) Remote Access Services Outlook Web Access RSA Token Login RSA Token Instructions HSPD-12 Login HSPD-12 Badge Instructions Virtual Private Network Instructions Citrix Workplace Instructions Energy Information Administration (EIA) Remote Access Services Outlook Web Access EIA VPN Office of Intelligence and Counterintelligence (IN) Remote Access Services Outlook Web Access Office of Science (SC) Remote Access Services Citrix Workplace Help for EITS Customers

456

Service selection algorithms for composing complex services with multiple qos constraints  

Science Conference Proceedings (OSTI)

One of the promises of the service-oriented architecture (SOA) is that complex services can be composed using individual services. Individual services can be selected and integrated either statically or dynamically based on the service functionalities ...

Tao Yu; Kwei-Jay Lin

2005-12-01T23:59:59.000Z

457

Definition: Transmission Service Provider | Open Energy Information  

Open Energy Info (EERE)

Transmission Service Provider The entity that administers the transmission tariff and provides Transmission Service to Transmission Customers under applicable...

458

Fluid Metrology Calibration Services - Water Flow  

Science Conference Proceedings (OSTI)

Fluid Metrology Calibration Services - Water Flow. Water Flow Calibrations 18020C. ... NIST provides calibration services for water flow meters. ...

2011-10-03T23:59:59.000Z

459

NSLS Services | User Accounts  

NLE Websites -- All DOE Office Websites (Extended Search)

User Accounts User Accounts Operating Accounts (81000 accounts) General Users who are allocated beam time and Participating Research Teams (PRTs) or Contributing Users (CUs) who operate beamlines should establish a BNL operating account to cover the costs of materials while running an experiment, shipping, and/or miscellaneous BNL services (telephone & fax codes), if these needs are anticipated. The term of the purchase order must be specified and names of persons having signature authorization for charges against this account must be listed. Brookhaven's Fiscal Division will bill the user for any charges the user makes to the account. Users are obligated to pay outstanding debts promptly. All users should set up a $1,000 operating account to cover operating expenses while at the NSLS, such as charges for use of trades, shops, and

460

Service/Product Provider  

NLE Websites -- All DOE Office Websites (Extended Search)

DTE Energy Ford Motor Company DTE Energy Ford Motor Company 2000 Second Ave. 550 Town Center Dr., Ste. 200 Detroit, MI 48266 Dearborn, MI 48126 Business: Utility Energy Consultant Business: Automotive George Biandis, Principal Supervisor Bill Allemon, Energy Program Manager Phone: 313-235-5179 Phone: 313-323-7910 Email: biandisg@dteenergy.com Email: wallemon@ford.com DTE Energy assists Ford with energy initiatives and realizes $40 million in annual savings. Project Scope Since 1995, DTE Energy has supplemented the Ford energy team and assisted in identifying, developing, and implementing over 550 energy saving projects and initiatives. Project Summary DTE Energy has provided project engineering and management services to perform energy surveys

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


461

Manufacturing Services | Data.gov  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Services Manufacturing Data/Tools Research/Tech Services Apps Challenges Blogs Let's Talk Manufacturing You are here Data.gov » Communities » Manufacturing Services Do you have a new idea? You may need to file a patent to both develop it and protect it. Find out more below. Search for existing patents Apply for a patent Business Owners Getting a business started, established, and growing is difficult. We want to make that easier. Check out the government services below that are available to businesses, and find out more about what's coming with StartUp America. Start a business Access financing Find opportunities to sell products and services to the government Grow your business Help with exporting for beginners and for experts. Shared Facilities Facilities can be a huge factor in whether you create a new product or

462

Composition and evaluation of trustworthy web services  

Science Conference Proceedings (OSTI)

Web service technology seamlessly enables integration of different software to fulfil dynamic business demands in a platform-neutral fashion. By means of standard interfaces, service requesters can obtain their desired functionalities through certain ... Keywords: Petri nets, composite web services, ontology, trust, trustworthy web services, web service composition, web service evaluation

Stephen J. H. Yang; James S. F. Hsieh; Blue C. W. Lan; Jen-Yao Chung

2006-02-01T23:59:59.000Z

463

Enterprise Service Bus Implementation Profile  

Science Conference Proceedings (OSTI)

The purpose of this report is to define an implementation profile for International Electrotechnical Commission (IEC) 61968 using technologies commonly found on an Enterprise Service Bus (ESB). More specifically, this document describes how message payloads defined by parts 3 through 9 of IEC 61968 are conveyed using Web Services and the Java Message Service (JMS). The goal is to provide details that are sufficient to enable implementations of IEC 61968 to be interoperable.

2009-04-30T23:59:59.000Z

464

Manufacturers use of business services  

SciTech Connect

This paper summarized findings from a Colorado and Utah survey of manufacturing and business service establishments which provided information on the use of business services among different types of firms in this interior region of the United States. The paper provides information which helps to shed light on various areas of inquiry on the relationship between manufacturers and producer services, but certainly calls for additional investigation. Most of the findings are consistent with those found by studies in other areas. Manufacturers are not a major source of sales for business service firms and the availability of business services is not cited as an important location consideration for manufacturers. Given the strong mining and agricultural sectors in these states, the fact that so little trade was with the primary sector may have been surprising. However, most of the responses in the surveys were from the urban areas of Denver and Salt Lake City. One of the hypotheses in the literature, as defined by Perry and Goe, concerns whether the growth in business services and the decline in manufacturing employment is a result of the trend toward the use of contracted services by manufacturers. The aggregate results of the study do not provide much evidence to support the proposition that this occurs. However, the results show that the larger firms internalize certain specialized business services more so than the smaller firms. The greater use company-provided legal services by the larger manufacturers is a case in point. This finding is consistent with Scott`s finding in the printed circuits industry in which larger establishments provided more functions internally than did the smaller establishments. In the case of engineering, architectural, and business management services it appears that many smaller manufacturers do not use such services at all, but that the larger establishments have more needs for professional services.

Calzonetti, F. [West Virginia Univ., Morgantown, WV (United States); Allison, T. [Argonne National Lab., IL (United States)

1992-12-31T23:59:59.000Z

465

Data Call - Food Community | Data.gov  

NLE Websites -- All DOE Office Websites (Extended Search)

Data Call - Food Community Data Call - Food Community Agriculture Community Menu DATA APPS EVENTS DEVELOPER STATISTICS COLLABORATE ABOUT Agriculture You are here Data.gov » Communities » Agriculture Data Call Understanding food, agriculture, and rural issues is a multidisciplinary effort that incorporates natural resources and land use, biological and physical sciences, international commodity and financial market information, social sciences, human health and nutrition, and many other areas. Relevant data collection and compilation of official statistics occur throughout the U.S. government, not just in agencies with an explicit focus on agriculture. With so many different sources of knowledge and widely felt areas of impact, successful data integration and distribution requires making full use of new approaches and technologies.

466

Estimation of 1945 to 1957 food consumption  

Science Conference Proceedings (OSTI)

This report details the methods used and the results of the study on the estimated historic levels of food consumption by individuals in the Hanford Environmental Dose Reconstruction (HEDR) study area from 1945--1957. This period includes the time of highest releases from Hanford and is the period for which data are being collected in the Hanford Thyroid Disease Study. These estimates provide the food-consumption inputs for the HEDR database of individual diets. This database will be an input file in the Hanford Environmental Dose Reconstruction Integrated Code (HEDRIC) computer model that will be used to calculate the radiation dose. The report focuses on fresh milk, eggs, lettuce, and spinach. These foods were chosen because they have been found to be significant contributors to radiation dose based on the Technical Steering Panel dose decision level.

Anderson, D.M.; Bates, D.J.; Marsh, T.L.

1993-03-01T23:59:59.000Z

467

Transportation and Program Management Services  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

Atlanta, Georgia Atlanta, Georgia Transportation and Program Management Services Secured Transportation Services, LLC Founded: December, 2003 ff Staff: 7 Experience: Over 145 years combined experience in Nuclear Transportation, Security, HP & Operations Services Transportation The largest Transportation Coordinators of Spent Nuclear Fuel in North America On-Site, Hands-On Assistance (Before & During both Loading & Transport) P d A i t (W iti d/ R i ) Procedure Assistance (Writing and/or Review) Package Handling, Loading Services Certificate of Compliance and Competent Authority Reviews & Requests Carrier Coordination (Empty Packages & Equipment, Loaded, & Returns) Vessel Charters, Special Trains, Dedicated Exclusive Use Trucks p

468

Early Education Services Family Handbook  

E-Print Network (OSTI)

Early Education Services Family Handbook A Partnership in Caring Effective January 2013 Early an experience of trust, caring, understanding and learning for us all. This handbook provides important

California at Santa Cruz, University of

469

Early Education Services Family Handbook  

E-Print Network (OSTI)

Early Education Services Family Handbook A Partnership in Caring Effective July 2012 Early an experience of trust, caring, understanding and learning for us all. This handbook provides important

California at Santa Cruz, University of

470

Data Integration using Web Services  

E-Print Network (OSTI)

In this paper we examine the opportunities for data integration in the context of the emerging Web Services systems development paradigm. The paper introduces the ...

Hansen, Mark

2003-02-10T23:59:59.000Z

471

Ancillary services market in California  

E-Print Network (OSTI)

Service Market Redesign and FERC Filing. CAISO Internalmarket design improvements with FERC. However, from pastRegulatory Commission (FERC). 1996. Order No. 888 (Docket

Gomez, Tomas; Marnay, Chris; Siddiqui, Afzal; Liew, Lucy; Khavkin, Mark

1999-01-01T23:59:59.000Z

472

Automated Computer Time Service (ACTS)  

Science Conference Proceedings (OSTI)

... provided since 1988 for users who need to synchronize computer clocks to ... For computers with Internet access, the Internet Time Service should be ...

2013-02-22T23:59:59.000Z

473

Argonne TDC: Technical Services Agreemens  

NLE Websites -- All DOE Office Websites (Extended Search)

Services Agreements with Industrial Partners Argonne researchers provide short-term technical assistance to companies with technical problems requiring expertise that is not...

474

Products & Services | Department of Energy  

Energy.gov (U.S. Department of Energy (DOE)) Indexed Site

build consensus for change, and to facilitate learning, and the change process. Products & Services Training Advisor DOE Virtual University Learning & Development PolicyCompliance...

475

Personalized Services in m-Tourism Personalized Services in  

E-Print Network (OSTI)

/Vendor Evaluation and Recommendation Services DIY Travel Planning and Design Services Community and Collaboration Community and Collaboration Auction and Negotiation DIY Planning and Design Transaction and Payments in DIY fashion Collaboratively design and form group tour plans through community Initiate auction

Ouhyoung, Ming

476

Modeling of Service-Level Agreements for Composed Services  

Science Conference Proceedings (OSTI)

As Web services are increasingly accepted and used, the next step for them is the development of hierarchical and distributed services that can perform more complex tasks. In this paper, we focus on how to develop guarantees for the performance of an ...

David Daly; Gautam Kar; William H. Sanders

2002-10-01T23:59:59.000Z

477

DEPARTMENT OF HEALTH AND HUMAN SERVICES DATE PUBLIC HEALTH SERVICE  

E-Print Network (OSTI)

DEPARTMENT OF HEALTH AND HUMAN SERVICES DATE PUBLIC HEALTH SERVICE NATIONAL INSTITUTES OF HEALTH ANIMAL HEALTH AND SHIPPING CERTIFICATE Health The animals described hereon have been examined and found on visual observation. Unless otherwise stated, no laboratory tests have been performed. I hereby certify

Bandettini, Peter A.

478

Soybeans: Chemistry, Production, Processing, and UtilizationChapter 15 Food Uses for Soybean Oil and Alternatives to Trans Fatty Acids in Foods  

Science Conference Proceedings (OSTI)

Soybeans: Chemistry, Production, Processing, and Utilization Chapter 15 Food Uses for Soybean Oil and Alternatives to Trans Fatty Acids in Foods Food Science Health Nutrition Biochemistry Processing Soybeans eChapters Food Science &

479

A Multimodal Restaurant Finder for Semantic Web  

E-Print Network (OSTI)

Version: [not recorded] Copyright and Moral Rights for the articles on this site are retained by the individual authors and/or other copyright owners. For more information on Open Research Online’s data policy on reuse of materials please consult the policies page.

Yulan Quan; Thanh Tho; Yulan He; Thanh Tho Quan; Siu Cheung Hui

2006-01-01T23:59:59.000Z

480

Restaurants & Cafes around RIMS HigashiojiSt  

E-Print Network (OSTI)

noodle (sara-udon) 11:30­14:30, 17:00­21:00 Closed on Friday 22 Goya Okinawa & Asian 12:00­16:00, 18

Ohtsuki, Tomotada

Note: This page contains sample records for the topic "food service restaurant" from the National Library of EnergyBeta (NLEBeta).
While these samples are representative of the content of NLEBeta,
they are not comprehensive nor are they the most current set.
We encourage you to perform a real-time search of NLEBeta
to obtain the most current and comprehensive results.


481

Information Services Directory  

SciTech Connect

Congress passed the Nuclear Waste Policy Act of 1982 (NWPA) and its amendments establishing the national policy for safely storing, transporting and disposing of spent nuclear fuel and high-level radioactive waste in a geologic repository. This legislation created the Office of Civilian Radioactive Waste Management (OCRWM) within the US Department of Energy (DOE) to develop an integrated system for the safe and efficient disposal of high-level radioactive waste. The NWPA, as amended, directs DOE to study in detail the Yucca Mountain site in Nevada as the only candidate site for the Nation`s geologic repository. This Information Services Directory is intended to facilitate dissemination of information. The Directory is produced by the Education and Information Division of OCRWM`s Office of External Relations and will be updated periodically. This is the third such update since its issuance in August 1986. It is a reference document that lists the sources of program information available to states, Indian tribes, and the public.

NONE

1991-03-01T23:59:59.000Z

482

Information services directory  

SciTech Connect

Congress passed the Nuclear Waste Policy Act of 1982 (NWPA) and its amendments establishing the National policy for safely storing, transporting and disposing of spent nuclear fuel and high-level radioactive waste in a geologic repository. This legislation created the Office of Civilian Radioactive Waste Management (OCRWM) within the US Department of Energy (DOE) to develop an integrated system for the safe and efficient disposal of high-level radioactive waste. The NWPA, as amended, directs DOE to study in detail the Yucca Mountain site in Nevada as the only candidate site for the Nation`s geologic repository. In Nevada, the DOE/OCRWM Yucca Mountain Site Characterization Project Office (YMPO) manages scientific investigations to determine the suitability of Yucca Mountain for effectively isolating radioactive waste from the public and the environment. This Information Services Directory is intended to facilitate dissemination of information. The Directory is produced by the Education and Information Division of OCRWM`s Office of External Relations and will be updated periodically. This is the third such update since its issuance in August 1986. It is a reference document that lists the sources of program information available to States, Indian Tribes and the public.

1991-01-01T23:59:59.000Z

483

PRELIMINARY UTILITY SERVICE CONNECTION APPLICATION  

E-Print Network (OSTI)

SERVICES: WATER, SANITARY, STORM, GAS, and DISTRICT HEATING Part 3 (a). Water Distribution. Water service.5.7 and Section 02730, Clause 2.5.6). #12;Page 2 of 2 Revised 4 October 2011 Part 3 (c). Gas and District Heating) and Section (TBA-District Heating ­ contact UBC Utilities. · Fax or mail request to UBC Utilities (address

Vellend, Mark

484

Universal service: A new definition?  

Science Conference Proceedings (OSTI)

The concept of ''universal service obligation'' (USO) has been around for decades; however, its definition continues to change. The notion that the last mile of fixed-line access should be subsidized has spread around the world, despite well reasoned ... Keywords: Auctions, Pricing policy, Subsidy, Universal service/access/connectivity

James Alleman; Paul Rappoport; Aniruddha Banerjee

2010-02-01T23:59:59.000Z

485

Energy Use In American Food Production  

E-Print Network (OSTI)

Dale Pfeiffer (2006, 29) opens the fifth chapter of his book Eating Fossil Fuels with the statement, “Current civilization is founded upon an abundance of cheap energy derived from hydrocarbons.” He presents the natural extension of that premise to food production in the opening of his sixth chapter, “Modern industrial agriculture is unsustainable. It has been pushed to the limit and is in

Michael Minn

2009-01-01T23:59:59.000Z

486

10/1/2010 1 Biotech Foods  

E-Print Network (OSTI)

for new materials and energy sources Develop Crops as production vehicles for medicines and vaccines) ­2000 American Society of Microbiology ­2000 American Medical Association ­2001 US National Research"... states Joel Cohen and colleagues in a brief issued by the International Food Policy Research Institute

Hammock, Bruce D.

487

Satiating Effects of Rye Foods Hanna Isaksson  

E-Print Network (OSTI)

= 15 Increased satiety during 120 min (Hlebowicz et al., 2008b) Bread with 80% whole-grain wheat flour., 1998) Bread with 15% pearled barley flour (6 g df) Control: refined wheat bread (0.1 g df) Higher rye foods, compared with iso-caloric refined wheat bread, served as parts of breakfast meals in cross

488

Food Safety & Functionality Forum Division List  

Science Conference Proceedings (OSTI)

Name AffiliationCity, State, CountryFood Structure & Functionality Forum Division2013 Members116 Members as of July 1, 2013Acevedo, NuriaUniversity of GuelphAmes, IA, USAAdriaenssens, MarkBarry CallebautPennsauken, NJ, USAAimutis, WilliamCargill IncWayzata

489

ORGANICS: YARD TRIMMINGS AND FOOD SCRAPS  

E-Print Network (OSTI)

This chapter describes the methodology used in EPA’s Waste Reduction Model (WARM) to estimate streamlined life-cycle greenhouse gas (GHG) emission factors for yard trimmings and food scraps beginning at the point of waste generation. The WARM GHG emission factors are used to compare the net emissions associated with these two organic material types in the following three

unknown authors

2012-01-01T23:59:59.000Z

490

Homeward Bound: Food-Related Transportation Strategies in Low Income and Transit Dependent Communities  

E-Print Network (OSTI)

s Ad Hoc Food Security ing Home the Broccoli: Innovativeor administrative home for food security planning, includingtheir goods home. broadly, food security approaches. The

Gottlieb, Robert; Fisher, Andrew; Dohan, Marc; O'Connor, Linda; Parks, Virginia

1996-01-01T23:59:59.000Z

491

The Food Nutrition Link--Level III Nutrition for the Health of It  

E-Print Network (OSTI)

4-H members in the level three food project learn about nutrients, foods of different cultures, and careers in the food industry.

Bielamowicz, Mary K.; Cooksey, Dymple C.; Hall, Charles R.

1995-11-03T23:59:59.000Z

492

The effects of background adaptation and food availability on habitat preference of Corythoichthys flavofasciatus  

E-Print Network (OSTI)

ADAPTATION AND FOOD AVAILABILITY ON HABITAT PREFERENCE OFchoice is related to the availability of food, presence ofbackground adaptation, food availability, or a combination

Iyer, Neetha

2012-01-01T23:59:59.000Z

493

Recipe for Reform: The Food Economy Movement in Britain During the First World War  

E-Print Network (OSTI)

Lectures Suitable for Food Economy Exhibitions. Apr. 1917.F. C. No. 17: Food Economy Exhibitions: Suggestions forF. C. No. 44: Food Economy Exhibitions: Suggestions as to

Buckley, Michael Dennis

2009-01-01T23:59:59.000Z

494

Federal Energy Management Program: Covered Product Category: Hot Food  

NLE Websites -- All DOE Office Websites (Extended Search)

Hot Food Holding Cabinets to someone by E-mail Hot Food Holding Cabinets to someone by E-mail Share Federal Energy Management Program: Covered Product Category: Hot Food Holding Cabinets on Facebook Tweet about Federal Energy Management Program: Covered Product Category: Hot Food Holding Cabinets on Twitter Bookmark Federal Energy Management Program: Covered Product Category: Hot Food Holding Cabinets on Google Bookmark Federal Energy Management Program: Covered Product Category: Hot Food Holding Cabinets on Delicious Rank Federal Energy Management Program: Covered Product Category: Hot Food Holding Cabinets on Digg Find More places to share Federal Energy Management Program: Covered Product Category: Hot Food Holding Cabinets on AddThis.com... Energy-Efficient Products Federal Requirements Covered Product Categories

495

trans Fatty acid content of foods in China  

Science Conference Proceedings (OSTI)

Growing evidence that dietary consumption of trans fatty acid (TFA) increases the risk of cardiovascular disease has made TFA a hot topic among people, food industries, and government officials in China. trans Fatty acid content of foods in China

496

Business plan for the frozen food industry in Morocco  

E-Print Network (OSTI)

In this thesis, I develop a business plan for a frozen food company (Chiwate) that will operate in Morocco. Until very recently, the frozen food product-line in Morocco was very restricted. However, recent demographic and ...

Miri, Leila

2011-01-01T23:59:59.000Z

497

A center for food, Kowloon City, Hong Kong  

E-Print Network (OSTI)

Modern day living limits us from understanding and seeing where our food comes from and how it was planted, grown, and manufactured. As we become more and more conscious about our diets, our relationship to food is more ...

Chan, Kwan Yue, 1979-

2005-01-01T23:59:59.000Z

498

Distant harvest : the production and price of organic food  

E-Print Network (OSTI)

Organic food is growing in popularity, enjoying a 15 to 20% increase in sales, yearly, since about 1997, according to the Organic Trade Association. Organic produce makes up about 2% of the United States' total food sales ...

Sherburne, Morgan (Morgan L.)

2010-01-01T23:59:59.000Z

499

Curbside eating : mobilizing food trucks to activate public space  

E-Print Network (OSTI)

In the past 5 years, cities across the United States have seen the rise of a new form of street vending: the modern food truck. Nearly overnight, food trucks have become an expected and anticipated occurrence in many ...

Sheppard, Alison Marguerite

2013-01-01T23:59:59.000Z

500

Buffers between grazing sheep and leafy crops augment food safety  

E-Print Network (OSTI)

sheep and the edge of a food crop was adequate to preventgrazing sheep and leafy crops augment food safety Thedomestic animals and the crop edge is adequate to minimize

Hoar, Bruce R; Atwill, Edward R; Carlton, Lesa; Celis, Jorge; Carabez, Jennifer; Nguyen, Tran

2013-01-01T23:59:59.000Z