济南一家大酒店0.5份、0.7份、1份的菜量用不同的盘子来区分。本报记者 张中 摄本报记者 马云云 见习记者 许建立

      Jinan a hotel of 0.5/0.7 a/A quantity of food in different dishes to distinguish.Our reporter taken our reporter made MaYunYun trainee reporter XuJianLi

　　28日上午，商务部、国家旅游局召开全国餐饮行业“厉行勤俭节约，反对铺张浪费”工作电视电话会议，倡导餐饮节约。此前，我省已发布餐饮食宿业厉行节约反对浪费倡议书。28日，记者调查发现，不少酒店已根据消费者心理推出多项措施，列出一张张“节俭菜单”，引导消费者减少浪费。

And the morning,The ministry of commerce/The national tourism administration held a national food industry"Practise thrift,Against stretched out waste"Work TV conference call,Advocate catering to save.after,Our province released catering accommodation industry economize against waste proposal.And,,Reporter survey found,A lot of the hotel has put forward a number of measures according to the consumer psychology,One of the listed"Thrift menu",Guide consumers reduce waste.

　　按人数确定菜的分量

To determine the number of food component

　　28日，省城多家酒店已挂出“厉行节约”之类的标语。在众多措施中，很多酒店都把“第一刀”下到了点餐这个环节。

And,,Provincial capital many hotels already hanging out"economize"Slogans such as.In many of the measures,A lot of the hotel"The first knife"Next to order this link.

　　28日傍晚，济南皇宫大酒店厨房内，厨师们正忙活着准备晚宴，不过，一位厨师做出的同一道炒山药，分量却相差不小。“顾客人数不同，菜的分量也有多有少”，皇宫餐饮集团总经理张友和解释说，同样一道菜，6人以下的只提供0.5例菜品、八九个人的0.7例，人数再多的话才提供1例，菜价也会随量有相应变化。

And in the evening,,Jinan palace hotel in the kitchen,Chefs are be busy in preparing for dinner,but,A cook made with a Fried yam,Component is not small difference."The number of customers of different,Food component also have more or less",Palace catering group general manager ZhangYou and explained,The same dish,6 the following provide only 0.5 cases of food/Of the individual to 0.7 cases,More than the number of words to provide 1 case,Vendors will have corresponding change with quantity.

　　“点餐时，我们将按人数控制。”舜和酒店集团也推出措施，该集团董事长任兴本说，比如4人就餐，就建议顾客点4菜1汤，一些可以“拆整”点的菜，建议顾客从原来的按“份”点变为按“块”点，“比如排骨，按份点可能吃不完，我们就建议顾客按人数点几块。”

"ordering,We will according to the number of control."Shun and hotel group also introduced measures,The group chairman of the board of directors RenXing this said,Such as 4 people dining,Suggest customer point four dishes and soup,Some can"Down the whole"order,Suggestions from the customers in"a"Point into according to"block"point,"Such as ribs,According to a point may eat,We suggest that the number of customers according to point a few pieces."

　　与零点比起来，团体宴如婚宴等浪费更为惊人，“这是通病，过去我们总怕套餐不剩菜顾客不满意”，任兴本说，舜和国际酒店提供的套餐少而精，顾客快吃完时，将主动免费添加。

Compared with zero,Groups such as wedding banquet and waste more amazing,"This is the common fault,In the past we always afraid of package not leftovers customer not satisfied",RenXing this said,Shun and international hotel provide package fewer but better,Customer quickly finish eat,The active free to add.

　　不等到最后才上鱼

Unequal to finally on fish

　　“61.1%的服务人员认为造成餐饮浪费的主要原因是点餐不合理。”济南大学酒店管理学院副教授王蓉曾经带领学生做过济南市餐饮消费者浪费状况的调查，她认为，这与人们餐桌上“好面子”的心理有很大关系。

"61.1% of the service personnel think cause food waste is the main reason of the order is not reasonable."Jinan university hotel management college, an associate professor at WangRong led students do jinan food consumer waste in the investigation of state,She thinks,The people on the table"A good face"There is a great relationship between the psychological.

　　正是这种心理让很多人请客时不好意思少点，为此，一些酒店表示将让服务员及时提醒顾客打住，“这样既不浪费，顾客也很乐意接受。”

It is this psychological let many people treat when embarrassed less,therefore,Some of the hotel says it will let the waiter timely remind customers stop,"This is not to waste,The customer is willing to accept."

　　“接受调查的服务人员中，23.3%认为分餐制是解决餐饮消费者浪费的最好方法。”王蓉说。张友和也表示，在一些就餐场合，有些人不好意思动筷，可能宴席结束了还没饱，如果服务员能及时分餐，会让更多人多吃些东西。

"Accept investigation service personnel,23.3% thought that eating food waste is to solve the consumer the best method."WangRong said.ZhangYou and also said,In some repast occasion,Some people embarrassed move chopsticks,May good things come to an end over haven't satisfied,If the waiter which can timely,Will let more people to eat something.

　　舜和国际酒店决定把上鱼的顺序提前，“中国人为讨个‘年年有余’的彩头，习惯在最后上鱼，可那时候大部分人都吃饱了，这些鱼动辄几十、上百元，营养价值高，可浪费比例也很高，太可惜了。”

Shun and international hotel decided to put on the order of the fish in advance,"The Chinese people make a‘Five-flavored fish’Of good luck,Used in the final on fish,But at that time most people had enough,These fish of frequently/Hundreds of yuan,High nutritive value,To waste ratio is also very high,What a pity!."

　　酒店倡导桌桌打包

Hotel advocate table table packing

　　为了鼓励更多人加入“吃不了打包”的行列，一些酒店推出“打包有奖”活动，良友富临大酒店奖励顾客以泉水文化为主题的系列书签。28日，刚领了书签的顾客李先生说，奖励虽小，但倡导节约的理念很好。

In order to encourage more people to join"Pack more"ranks,Some hotel out of"Packing premium"activities,Your good friend rich rewards in the hotel to the customer spring culture as the theme of the series bookmarks.And,,Just bring the bookmark customers Mr Lee said,Rewards are small,But advocate saving concept is very good.

　　在舜和国际酒店，打包的顾客可以获得一定金额的餐券。皇宫大酒店也推出了“打包抓奖制”，倡导桌桌打包，为激发员工鼓励顾客打包的积极性，该酒店还实行内部员工节约奖励机制，只要服务的房间客人打包，奖励服务员5元。

In shun and international hotel,Packing customers can get a certain amount of meal ticket.The palace hotel is also introduced"Packing catch award system",Advocate table table packing,To arouse the enthusiasm of the staff to encourage customer package,The hotel also implement internal employee save reward mechanism,As long as the guest room service pack,The award 5 yuan.