Paper Title:
Restaurant Facilities Layout - Reducing Carbon Footprint Aspect
  Abstract

Reducing carbon footprint is a trend within modern green restaurants. A carbon footprint is the total set of greenhouse gas (GHG) emissions caused by an organization, event or product. Food and beverage restaurants have to deliver food using a minimal carbon footprint. Of previous researches, only a small fraction is focused on reducing carbon footprints in a culinary room. Besides, a carbon footprint cost model was hard to solve in economic computation time. Therefore, the main purpose of this research is through a distributed information system to accelerate computing ability of a carbon footprint cost model. Through the distributed computing, our experimental results showed that the proposed approach outperformed the literature approach efficiently. The algorithm improved rate was 68.6%, and low down 82.1% carbon footprint than manual. The proposed approach could contribute to accelerate calculations in others problems due to using multiple machines in future researches.

  Info
Periodical
Edited by
Qi Luo
Pages
618-623
DOI
10.4028/www.scientific.net/AMM.58-60.618
Citation
Z. P. Ho, "Restaurant Facilities Layout - Reducing Carbon Footprint Aspect", Applied Mechanics and Materials, Vols. 58-60, pp. 618-623, 2011
Online since
June 2011
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$32.00
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