CAJ | 학술논문

随着我国餐饮行业的迅速发展，“商务餐”“工作餐”“休闲餐”都在以自助餐的形式和消费者接触，但其发展同样伴随着各种各样的环境问题和资源问题：自助餐饮行业资源浪费惊人；产品质量参差不齐，市场秩序不规范；产品供应渠道单一。在生态文明、资源节约和环境友好型社会背景下，自助餐饮企业要想更好的立足市场，从总体的发展战略上要强化观念引导，以奖代罚，完善控制体系；产品实行“从土地到餐桌”，全程质量控制；生态观念引导消费行为，科学合理定价；完善销售配送渠道；增强企业特色，加大绿色促销力度。
수착아국찬음행업적신속발전，“상무찬”“공작찬”“휴한찬”도재이자조찬적형식화소비자접촉，단기발전동양반수착각충각양적배경문제화자원문제：자조찬음행업자원낭비량인；산품질량삼차불제，시장질서불규범；산품공응거도단일。재생태문명、자원절약화배경우호형사회배경하，자조찬음기업요상경호적립족시장，종총체적발전전략상요강화관념인도，이장대벌，완선공제체계；산품실행“종토지도찬탁”，전정질량공제；생태관념인도소비행위，과학합리정개；완선소수배송거도；증강기업특색，가대록색촉소력도。
Amid rapid development of the catering industry in China, buffet has turned to be the consumers' favorite whenever they eat on business occasions or for fun. However, it also brings with problems relating to environmental care and resource conservation, in specific, like a huge amount of food waste, poor quality of products, market order that is not well complied with and undiversified sources of food supply. Against the backdrop of conserving a sound ecological system, saving resources and protecting a good environment, buffet busi-nesses should seek to increase public awareness about how to eat properly by awarding the well-behaved rather than penalizing the bad-ly-performed. At the same time, restaurants should improve its food control system by monitoring the whole process ranging from raw ma-terials in land to dishes on the table, set reasonable product prices, build on channels of retail and distribution, highlight specialties and intensify green promotion.