Restaurant Facilities Layout - Reducing Carbon Footprint Aspect

Abstract:

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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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Price:

$35.00

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