№ files_lp_4_process_3_058026
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Informational industry source outlining the Acxion Foodservice initiative for synchronizing product and location data through the Global Data Synchronization Network (GDSN®) using GS1 standards within the foodservice supply chain.
Organization: Acxion Foodservice
Industry: Foodservice sales and marketing
Initiative: Global Data Synchronization Network (GDSN®) implementation
Standards: GS1 Standards
Subject: Data synchronization and product information exchange
Sector: Foodservice supply chain
Content Type: Industry initiative description
Primary Focus: Synchronization of item and location data between trading partners
Audience: Foodservice operators and trading partners
Associated Network: Global Data Synchronization Network (GDSN®)
Professional Capacity Mentioned: Over 800 foodservice professionals in sales, marketing, and culinary expertise
Price: 8 / 10 USD
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ACXION DATA SYNCHRONIZATION INFORMATION
Note: Year
Acxion Data Synchronization Questions and Guidelines
Year: 2026
Region / City: Global
Subject: Data Synchronization, GS1 Standards, GDSN
Document Type: Guidance / FAQ
Organization / Institution: Acxion
Author: Acxion Data Management Team
Target Audience: Manufacturers, Suppliers, Private Label Suppliers, Third-Party Suppliers
Effective Period: 2026
Approval Date: 2026-03-01
Related Standards: GS1 Global Data Synchronization Network (GDSN), Global Trade Item Number (GTIN), Global Location Number (GLN), Global Product Classification (GPC)
Foodservice Management Preceptor’s Evaluation of University of Utah CMP Student
Note: Date
Subject: Foodservice Management
Document Type: Evaluation Form
Organization / Institution: University of Utah
Author: Preceptor
Target Audience: Student, Preceptor, University Staff
Period of Action: Date of Evaluation
ILLINOIS ASSOCIATION OF NUTRITION AND FOODSERVICE PROFESSIONALS VENDOR OF THE YEAR AWARD APPLICATION
Year: 2017
Region / City: Illinois, Waukegan
Subject: Vendor nomination
Document type: Application form
Organization: Illinois Association of Nutrition & Foodservice Professionals
Author: Rosalind Davis
Target audience: ANFP members
Action period: September 22, 2017
Approval date: Not provided
Date of changes: Not provided
Context: Application form for nominating a vendor for the Illinois Association of Nutrition & Foodservice Professionals Vendor of the Year Award.
Foodservice Advisory Committee Meeting Notes - November 8, Brealey Campus
Year: 2012
Region / City: Brealey Campus, SAC Boardroom
Topic: Foodservice Advisory Committee Meeting
Document Type: Meeting Notes
Institution: Fleming College
Author: Mark Murdoch, Linda Humphries, John Kerr, Travis Doak, Chris Smith, Trish O’Connor, Rachel Cunningham, Julien Feyen
Target Audience: College community, students, staff
Period of validity: November 8, 2012
Approval Date: November 8, 2012
Change Date: November 8, 2012
Modern Developments in Commercial Kitchen Equipment and Smart Technologies in Foodservice Operations
Subject: Commercial kitchen equipment and technology
Industry: Foodservice and hospitality
Document type: Industry overview article
Technologies discussed: Internet of Things (IoT), artificial intelligence, kitchen display systems, automated cooking equipment
Equipment mentioned: combi-ovens, programmable speed ovens, pressurised bratt pans, smart dishwashers, refrigeration systems
Operational areas: cooking automation, refrigeration, inventory management, dishwashing, waste management
Key concepts: smart kitchens, automation in food preparation, digital inventory tracking, Bluetooth temperature sensors
Geographic reference: India (technology adoption context)
Primary stakeholders: chefs, kitchen designers, hospitality operators, commercial kitchen solution providers
Focus topics: kitchen productivity, equipment innovation, sustainable kitchen design, operational efficiency
Foodservice Standards and Basics Multiple-Choice Questions
Year: 2026
Region / City: Not specified
Subject: Foodservice management and operations
Document Type: Educational quiz
Organization / Institution: Not specified
Author: Not specified
Target Audience: Students and professionals in healthcare foodservice
Topics Covered: Non-commercial foodservice types, patient nutrition, service models, menu planning, food safety, sustainable practices
Question Format: Multiple-choice
Related Standards: CMS healthcare guidelines
Focus Area: Hospital and long-term care foodservice operations
Vernon A. Smith: Energy Engineering and Foodservice Energy Research Experience Since 1992
Year: 1992–present
Region / City: United States
Subject: Energy engineering, foodservice energy research, kitchen ventilation
Document Type: Professional profile / biography
Organization: Smith Energy Engineers, LLC; Architectural Energy Corporation; Food Service Technology Center (FSTC)
Author: Vernon A. Smith, PE
Target Audience: Energy engineers, foodservice industry professionals, researchers
Projects: LEED Gold Yum! Brands restaurant, McDonald’s LEED Volume Program, Duke University NZE McDonald’s study, Rocky Mountain Institute Net Zero Energy McDonald’s study
Expertise Areas: Energy modeling, energy instrumentation, monitoring, retro-commissioning, HVAC fault detection and diagnostics
Professional Roles: Principal Engineer, Director of Field Operations, Program Manager, Vice President, Senior Engineer
Professional Memberships: ASHRAE TC 5.10, SPC 207P, TC 7.5, ASTM F-26 Committee
Notable Contributions: Development of commissioning processes for foodservice systems, energy profile development for various foodservice facilities, instrumentation and data analysis for DCKV systems
Description: Professional biography detailing Vernon A. Smith’s extensive experience in energy engineering with a focus on energy use in foodservice operations, including modeling, instrumentation, and benchmarking for commercial kitchens and large-scale foodservice facilities.
Topics: GDSN ACXION Foodservice