A Study And Design On The Food And Beverage Of Ecotourism

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.