本文選題：大型餐飲空間 + 扎根理論��； 參考：《哈爾濱工業(yè)大學(xué)》2017年博士論文

【摘要】：餐飲空間是城市公共空間的重要組成部分,不僅是為人們提供日常用餐的場所,也是重要的社交和公眾聚集的場所,是人們?nèi)粘＝煌顒?dòng)的載體。餐飲空間內(nèi)聲環(huán)境是整體用餐環(huán)境的重要構(gòu)成部分,聲環(huán)境決定餐飲空間內(nèi)整體環(huán)境的舒適度,影響就餐者的用餐滿意度及行為意圖;因此,為就餐者提供舒適度適宜的聲環(huán)境是營造高品質(zhì)的用餐環(huán)境、改善餐飲服務(wù)質(zhì)量的重要問題。但是,目前我國少有針對餐飲空間聲環(huán)境展開的研究。本研究采用質(zhì)性研究與量化研究相結(jié)合的方法對餐飲空間聲環(huán)境展開研究,將質(zhì)性研究的結(jié)果指導(dǎo)進(jìn)一步的量化研究。在質(zhì)性研究方面,選用扎根理論的研究方法,旨在建立“餐飲空間聲環(huán)境評價(jià)的影響因素”的理論模型,這將為量化研究中餐飲空間聲環(huán)境問卷的編制提供理論依據(jù)。在量化研究方面,選取典型的大型餐飲空間作為研究對象,采用實(shí)地問卷與客觀實(shí)測結(jié)合的方法進(jìn)行調(diào)研,通過應(yīng)用統(tǒng)計(jì)學(xué)的方法從聲喜好和聲舒適度兩方面研究,旨在揭示就餐者的聲喜好評價(jià)和聲舒適評價(jià)的影響因素;最后,以獲取的量化研究結(jié)果為依據(jù),選用BP神經(jīng)網(wǎng)絡(luò)技術(shù)和多元線性回歸模型分別構(gòu)建餐飲空間聲環(huán)境評價(jià)的預(yù)測模型:首先,建立了由“個(gè)體差異”、“聲期望”、“聲舒適度”、“語言清晰度”4個(gè)主范疇構(gòu)成的“餐飲空間聲環(huán)境評價(jià)影響因素”的理論模型。在餐飲空間聲喜好評價(jià)方面,結(jié)果表明:就餐者期望餐飲空間內(nèi)營造出使其具有參與及互動(dòng)感的休閑娛樂的聲環(huán)境氛圍;餐飲空間內(nèi)背景噪聲聲壓級在65-80d B,但多數(shù)(30%-70%)的就餐者認(rèn)為是吵鬧和非常吵鬧的;背景噪聲聲壓級、人口/社會因素及各獨(dú)立聲源的吵鬧度是就餐者吵鬧感評價(jià)的影響因素,其中,各獨(dú)立聲源吵鬧度評價(jià)與聲源聲喜好評價(jià)呈顯著的正相關(guān)。在不同類型聲源作用下,包括背景聲、語言類聲源、行為活動(dòng)類聲源及機(jī)械噪聲,就餐者對聲景基調(diào)中背景聲、由就餐者產(chǎn)生的語言類聲源偏好度高,而對前景聲、關(guān)鍵聲中行為活動(dòng)類聲源及機(jī)械噪聲偏好度低;餐飲空間內(nèi)典型的聲源基于聲喜好評價(jià)由高到低排序?yàn)楸尘奥暋⒛_步聲、其他就餐者講話聲、工作人員講話聲、餐具碰撞聲、排煙機(jī)(空調(diào))風(fēng)機(jī)聲。在人口/社會因素方面,是否經(jīng)常外出用餐、性格、職業(yè)和收入對不同聲源聲喜好評價(jià)有顯著的差異。在餐飲空間聲舒適度評價(jià)方面,結(jié)果表明:餐飲空間內(nèi)聲舒適度評價(jià)影響就餐者對整體用餐環(huán)境舒適度的評價(jià),而背景噪聲是影響就餐者聲舒適度的重要因素。在復(fù)合聲源作用下,當(dāng)就餐者聲舒適度評價(jià)為可接受時(shí),背景噪聲聲壓級的閾值范圍為70d B-75d B。在各獨(dú)立聲源作用下,背景音樂聲、其他就餐者講話聲、餐具碰撞聲的聲源聲舒適度影響就餐者對整體用餐環(huán)境的聲舒適度評價(jià);當(dāng)背景噪聲中有背景音樂聲時(shí),就餐者的聲舒適度評價(jià)較無背景音樂時(shí)高。各獨(dú)立聲源的響度、清晰度、吵鬧度及聲喜好度是就餐者對聲源聲舒適度評價(jià)的影響因素。在人口/社會因素方面,性別、是否經(jīng)常外出用餐顯著的影響就餐者對整體用餐環(huán)境聲舒適度的評價(jià)。在地上/地下餐飲空間聲舒適度評價(jià)對比研究方面,地上餐飲空間聲舒適度優(yōu)于地下餐飲空間;背景噪聲聲壓級對地下餐飲空間聲舒適度的影響大于地上餐飲空間,但當(dāng)背景噪聲聲壓級在就餐者聲舒適度可接受的閾值范圍時(shí),地上/地下餐飲空間聲舒適度評價(jià)無顯著的差異。最后,餐飲空間聲環(huán)境評價(jià)的預(yù)測模型是以餐飲空間內(nèi)已知的聲環(huán)境條件(實(shí)測背景噪聲聲壓級)和潛在就餐者的個(gè)體特征(人口/社會因素)來預(yù)測新建的或要改建的大型餐飲空間內(nèi)就餐者對整體聲環(huán)境的評價(jià);所構(gòu)建模型的預(yù)測效果都是可接受的,其中BP神經(jīng)網(wǎng)絡(luò)預(yù)測模型的預(yù)測效果優(yōu)于多元線性回歸預(yù)測模型。本研究中構(gòu)建的預(yù)測模型可以幫助建筑師在設(shè)計(jì)階段對餐飲空間內(nèi)聲環(huán)境做出合適的把握,并可從聲環(huán)境方面優(yōu)選餐飲空間設(shè)計(jì)方案。
[Abstract]:The dining space is an important part of the urban public space. It is not only a place to provide daily meals for people, but also an important place for social and public gathering. It is the carrier of people's daily communication activities. The sound environment in the dining room is an important component of the whole dining environment, and the sound environment determines the comfort of the whole environment in the dining room. Moderation affects the satisfaction of diners and their behavior intentions; therefore, providing comfortable sound environment for diners is an important problem to create a high quality dining environment and improve the quality of catering services. However, there are few studies on the sound environment of food and beverage in our country. The combination method studies the sound environment of food and beverage space, and guides the results of qualitative research to further quantitative research. In qualitative research, we choose the method of grounded theory to establish a theoretical model of "factors affecting the environmental assessment of food and beverage space". This will help the compilation of the questionnaire on the spatial sound environment of catering in the quantitative research. In terms of quantitative research, a typical large restaurant space is selected as the research object. The research is carried out by combining the field questionnaire with the objective measurement, and two aspects of the sound preference and sound comfort are studied by the method of statistics. The purpose of this study is to reveal the influence factors of the sound preference evaluation and the sound comfort evaluation of the diners. Finally, based on the quantitative research results obtained, BP neural network technology and multiple linear regression model are selected to construct the prediction model of food space acoustic environment evaluation respectively. First, the "food space sound environment evaluation" consists of 4 main categories: "individual difference", "sound expectation", "sound comfort" and "language clarity". The theoretical model of price influence factors. In the food space sound preference evaluation, the result shows that the diner expects the dining space to create a sound environment atmosphere that makes it have participation and interaction; the sound pressure level of background noise in the dining room is 65-80d B, but most (30%-70%) diners think it is noisy and noisy; The noise level of the background noise, the population / social factors and the noise degree of the independent sound sources are the factors affecting the noise evaluation of the diners. Among them, there is a significant positive correlation between the noise evaluation of the independent sound sources and the evaluation of sound source preferences. The background sound of the diner is high in the background sound in the tone scene, and the sound source of the language class produced by the diner is high, but for the foreground sound, the sound source and the mechanical noise preference of the key sound are low; the typical sound source in the dining room is based on the sound preference evaluation from the high to the low to the background sound, the footsteps, the speech of other diners, and the speech of the staff. Sound, tableware colliding sound, smoke exhauster (air conditioning) wind sound. In terms of population / social factors, there are significant differences in the evaluation of sound preferences of different sound sources in terms of frequent dining out, character, occupation and income. The background noise is an important factor affecting the sound comfort of the diner. When the sound comfort degree of the diner is acceptable, the threshold range of the sound pressure level of the background noise is 70D B-75d B. under the action of the independent sound sources, the sound of background music, the speech of other diners and the sound source of the collision sound of tableware. The sound comfort degree of the diner to the whole dining environment is evaluated. When background noise has background noise, the sound comfort of the diner is higher than that of the non background music. The influence factors on the sound comfort evaluation of the sonic source are the loudness, the clarity, the noise degree and the sound preference of the independent sound sources. Surface, sex, and frequent outgoing meals have a significant effect on the evaluation of the sound comfort degree of the whole dining environment. On the ground / underground dining space sound comfort evaluation contrast research, the sound comfort degree of the food and beverage space is superior to the underground dining space; the sound pressure level of the background noise has greater influence on the comfort degree of the underground dining space. There is no significant difference in the evaluation of sound comfort degree between ground / underground dining space when the sound pressure level of the background noise is acceptable to the sonic comfort degree of the diner. Finally, the prediction model of the dining space acoustic environment evaluation is based on the known sound environment conditions in the dining space (the measured background noise pressure grade) and the potential diner. The individual characteristics (population / social factors) are used to predict the overall sound environment in the newly built or rebuilt large catering space. The predictive effect of the model is acceptable, and the prediction effect of the BP neural network prediction model is better than the multivariate linear regression pretest model. The prediction model constructed in this study can help. During the design stage, the assistant architect can make a proper grasp of the sound environment in the dining room and optimize the design of the dining space from the sound environment.

【學(xué)位授予單位】：哈爾濱工業(yè)大學(xué)
【學(xué)位級別】：博士
【學(xué)位授予年份】：2017
【分類號】：TU247.3;X827
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本文編號：1870274