我国酒店餐饮在食品营养方面的问题探析  

Analysis on the problems of food nutrition in China's hotel catering industry

作　　者：许朝辉[1] XU Zhao-Hui(Shaanxi Vocational College of Finance and Economics,Xianyang 712000,China)

机构地区：[1]陕西财经职业技术学院,咸阳712000

出　　处：《食品安全质量检测学报》2018年第16期4445-4448,共4页Journal of Food Safety and Quality

摘　　要：随着经济水平的提高和居民消费结构的升级,食品营养问题引起了人们的关注。酒店餐饮是居民餐饮消费的重要途径,因此对酒店餐饮中食品营养问题进行研究具有重要意义。本文首先分析了我国居民食品营养现状及需求结构,指出我国酒店餐饮中在食品营养方面存在的问题,主要包括原材料选取问题、食材存储时间过长、菜品荤素搭配不合理以及食品调味料使用过重。引起这些问题的原因主要包括酒店服务理念的差异、酒店工作人员营养知识有限以及缺乏专业的营养师。最后从建立食材审查和验收机制、科学食材存储管理、设计人性化菜单、聘请专业营养师及对现有工作人员进行培训等方面得出加强酒店餐饮中食品营养的对策。With the improvement of economic level and the upgrading of the consumption structure of residents, food nutrition has attracted people＇s attention. Hotel catering is an important way for residents to consume food, so it is of great significance to study the food nutrition in hotel catering. This paper first analyzed the current situation and demand structure of food nutrition in China, and pointed out the problems in food nutrition of Chinese hotel catering, mainly including the selection of raw materials, food material storage problem, unreasonable meat and vegetable dishes and excessive use of food seasonings. The reasons of these problems were the influences of the concept of hotel service, the limited nutritional knowledge of hotel staff and the lack of professional dietitian. This paper put forward the countermeasures to strengthen food nutrition in hotel catering including establishing the mechanism of food material inspection and acceptance, designing the humanized menu of food material storage and management, employing professional nutritionists and training the existing staff.

关 键 词：酒店餐饮 食品营养 对策 

分 类 号：TS201.4[轻工技术与工程—食品科学]