Foodservice professionals will learn how to reduce operating costs for their facilities in areas such as lighting, HVAC, food preparation equipment, sanitation and refrigeration. Topics include new and expanded rebates for foodservice equipment, and a demonstration of energy-qualified equipment by a professional chef will be the highlight of the session. Program approved by the Commission on Dietetic Registration 3 CPEU Credits, Learning Need Code [LNC] 8000 3 CEU Credits for FCSI