【作者】 卢小丽；

【导师】 贾竞波； 杨铭铎；

【作者基本信息】 东北林业大学 ， 野生动植物保护与利用， 2002， 硕士

【摘要】 作为对环境负责并满足人们回归自然要求的旅游形式，生态旅游近些年来正在中国迅速发展，但发展过程中出现了许多问题，生态旅游餐饮的问题表现尤为突出。本文以保护生态环境和可持续发展为原则，采用资料摘录、实地调查、特尔菲、及问卷调查等方法，研究设计了一套适合在生态旅游区开展的餐饮模式。提出生态旅游食品应以绿色食品、黑色食品和其它有特色的食品为主，并采用工业化与手工操作相结合、中心厨房配送和各餐点加工相结合的生产方式，以小型外卖店、小吃店、中低档餐厅和风味餐厅作为其餐饮点的主要类型。在餐点的规划设计中，建议采用节能、节源的技术和方法，使餐饮产生的垃圾和废弃物降至最少，减少对环境的污染和破坏。更多还原

【Abstract】 As one kind of tourism, with responsibility for enviroment and satisfying the requirement of people to regress the native, ecotourism is rapdly developing in China during the recent years. However there are many problems occurred, especially the problem of food and beverage service (F&B). This study, following the principles of environmental protection and sustainable ecotourism, by using the methods of data collection, field survey, questionnaire survey and so on, proposed a new model of F&B suitable for China. The paper suggested that, the green food, The black food and some pop food might be selected as main foodstuff; the F&B production process should be a combination of machining with handmade; F&B delivery should be half-ready products by a center kitchen and full-ready by local stations. The eaten places in an ecotourism area may include the minitype shop, snack shop, beanery, low-end dining room and local dish restaurant. The methods to thrift energy and save resources in cooking were proposed, which might be benefit for less garbage and pollution.更多还原