本文選題：公共場所 + 無煙政策��； 參考：《復(fù)旦大學(xué)》2013年碩士論文

【摘要】：研究背景： 2010年,上海出臺了《上海市公共場所控制吸煙條例》,這是首個在國內(nèi)通過地方人大的省(直轄市級)法規(guī)。根據(jù)該條例規(guī)定,經(jīng)營場所使用面積在150平方米以上或者餐位在75座以上的餐飲場所,可以劃定吸煙區(qū)或者設(shè)置吸煙室,吸煙區(qū)和吸煙室以外禁止吸煙。但是,對于如何劃分和設(shè)置沒有具體規(guī)定。這樣的措施執(zhí)法是否有難度,實(shí)施效果如何?對于上海餐飲業(yè)效果的分析將有利于上海今后對于控?zé)煷胧┑倪M(jìn)一步修訂,也為其他城市乃至今后全國的控?zé)煷胧┨峁﹨⒖肌?研究目的： 評價上海市餐飲場所禁煙法規(guī)的遵守情況及執(zhí)行情況；了解餐飲場所服務(wù)人員及其顧客對餐飲場所控?zé)煼ㄒ?guī)的態(tài)度,為今后餐飲場所控?zé)熣叩男抻喬峁┮罁?jù)。 研究方法： 采用目的抽樣方法,以上海徐匯區(qū)和黃埔區(qū)抽取100個餐飲業(yè)場所,對服務(wù)人員和顧客進(jìn)行調(diào)查。共調(diào)查服務(wù)人員589人,顧客489人。調(diào)查內(nèi)容包括一般人口學(xué)狀況,對吸煙和控?zé)熛嚓P(guān)的知識和態(tài)度,對控?zé)煼ㄒ?guī)的遵守和執(zhí)行情況等。 結(jié)果 1.餐廳服務(wù)人員情況 1.1服務(wù)員人口學(xué)特征 共有589名服務(wù)人員參與調(diào)查,男性231人,占39.2%；女性350人,占59.4%。平均年齡為(23.29±5.90)歲,其中以19-25歲年齡段為主,占66.7%,教育程度以初中水平最多,占46.6%。不同性別吸煙狀態(tài)差異有統(tǒng)計(jì)學(xué)意義,男性高于女性。47.8%的服務(wù)人員表示過去7天遭受過被動吸煙。實(shí)施不同控?zé)熣叩牟蛷d中,服務(wù)人員遭受被動吸煙情況差異有統(tǒng)計(jì)學(xué)意義(P0.05)。 1.2餐廳服務(wù)人員對吸煙和被動吸煙危害的認(rèn)知情況 86.3%的服務(wù)人員對吸煙持反感態(tài)度,成為餐廳控?zé)煹挠欣蛩�。非吸煙者中對吸煙持反感態(tài)度的比例高于吸煙者(94.4%vs67.8%)差別有統(tǒng)計(jì)學(xué)意義。98.3%認(rèn)為吸煙是否損害吸煙者健康,吸煙者和非吸煙者的差別無統(tǒng)計(jì)學(xué)差異(P0.05)。58.2%的服務(wù)人員表示被動吸煙更容易引起心臟病,其中66.1%的吸煙者表示認(rèn)同,略微高于非吸煙者(66.1%vs54.7%),差異有統(tǒng)計(jì)學(xué)意義(P0.05)。對于父母吸煙的孩子是否更容易患哮喘或呼吸道疾病這種看法,69.4%的服務(wù)人員表示認(rèn)同,不同吸煙狀態(tài)認(rèn)同的比例均為達(dá)到70%,差異無統(tǒng)計(jì)學(xué)意義。33.8%的服務(wù)人員認(rèn)為被動吸煙的量少于一定值就不會引發(fā)相關(guān)疾病。 1.3餐廳服務(wù)人員對條例認(rèn)知和態(tài)度概況 52.3%的服務(wù)人員了解餐飲場所的控?zé)煼ㄒ?guī),不同教育程度差異無統(tǒng)計(jì)學(xué)意義(P0.05)。實(shí)施不同控?zé)熣卟蛷d的服務(wù)人員知曉程度差異有統(tǒng)計(jì)學(xué)意義,全面禁煙餐廳的服務(wù)人員了解控?zé)煼ㄒ?guī)的比例最高,為66.7%；部分禁煙但沒有隔離的餐廳,其服務(wù)人員了解控?zé)煼ㄒ?guī)的比例最低,為41.0%。82.0%的服務(wù)人員贊同對餐飲場所實(shí)施控?zé)熣?其中非常贊同的比例為47.8%。不同控?zé)熕降牟蛷d,其服務(wù)人員的支持態(tài)度不全相同。全面禁煙的餐廳,其支持比例最高,達(dá)到88.2%,部分禁煙但沒有隔離的餐廳,其支持的比例最低,為76.9%,差異有統(tǒng)計(jì)學(xué)意義。88.8%的服務(wù)人員認(rèn)為餐廳禁煙有利于餐廳工作人員的健康,89.0%的服務(wù)人員認(rèn)為餐廳禁煙有利于餐廳工作人員的健康。 雖然控?zé)熣邔】档拇龠M(jìn)得到普變認(rèn)同,但是在對于餐廳經(jīng)濟(jì)效益的影響上卻存在誤區(qū)。服務(wù)人員普遍認(rèn)為餐廳禁煙會影響經(jīng)濟(jì)效益,僅有24.6%的服務(wù)人員認(rèn)為餐廳實(shí)行禁煙,不會對餐廳運(yùn)營造成負(fù)面影響。不同控?zé)熕降牟蛷d,其服務(wù)人員的認(rèn)知情況差異無統(tǒng)計(jì)學(xué)意義。 2.顧客情況 2.1顧客人口學(xué)特征 本次調(diào)查共回收顧客有效問卷479份,有效率92.8%。男性262人,占54.7%；女性217人,占45.3%。平均年齡為(32.69±11.86)歲,其中以26-35歲年齡段為主,占43.8%。教育程度以大學(xué)/大專以上水平最多,占72.4%%,吸煙者162人,占33.8%；不同性別吸煙狀態(tài)差異有統(tǒng)計(jì)學(xué)意義,男性高于女性。 2.2顧客對吸煙和被動吸煙危害的認(rèn)知情況 76.2%的顧客對吸煙持反感態(tài)度,非吸煙者中認(rèn)為吸煙不好的比例高于吸煙者(86.6%vs55.3%),差異有統(tǒng)計(jì)學(xué)意義(P0.05)。對于吸煙是否損害吸煙者健康的看法,98.5%的顧客表示認(rèn)可這種看法,吸煙者和非吸煙者都有很高的比例,均達(dá)到98%,無統(tǒng)計(jì)學(xué)差異(P0.05)。96.6%的顧客認(rèn)為被動吸煙會損害健康。對于被動吸煙的具體危害,90.5%的顧客表示被動吸煙更容易引起肺癌,不73.0%的顧客表示被動吸煙更容易引起心臟病,82.0%的顧客認(rèn)同于父母吸煙的孩子是否更容易患哮喘或呼吸道疾病,不同吸煙狀態(tài)認(rèn)同的比例均為達(dá)到75%以上。但是,仍有41.2%的顧客認(rèn)為被動吸煙的量少于一定值就不會引發(fā)相關(guān)疾病,即被動吸煙有一定的安全閾值。吸煙者對此認(rèn)知的比例高于非吸煙者,差異有統(tǒng)計(jì)學(xué)意義(P0.05)。 2.3餐廳顧客對條例認(rèn)知、態(tài)度以及相關(guān)行為概況 62.0%的顧客只聽說過控?zé)煼ㄒ?guī),但不清楚法規(guī)內(nèi)容。15.2%的顧客從未聽說過控?zé)煼ㄒ?guī),只有22.8%的顧客比較了解。87.4%的顧客認(rèn)為餐廳禁煙后,餐廳環(huán)境將更為舒適。83.9%的顧客認(rèn)為餐廳禁煙有利于餐廳顧客的健康,42.8%的顧客認(rèn)為餐廳禁煙不會導(dǎo)致對吸煙者的不公平待遇。88.0%的顧客認(rèn)為小餐館也應(yīng)該禁煙。日常生活中,42.3%的顧客傾向于選擇部分禁煙的餐廳,在部分禁煙的餐廳,67.4%的顧客一般在非吸煙區(qū)就餐。59.6%的顧客表示餐廳禁煙后對就餐次數(shù)沒有影響。在價格、口味等相似的條件下,51.4%的顧客表示更愿意去全面禁煙的餐廳。 3.控?zé)煑l例在餐廳實(shí)施情況以及影響因素 83.5%的服務(wù)人員會主動告知顧客本餐廳的控?zé)熞?guī)定,不同控?zé)熕降牟蛷d中,服務(wù)人員告知的比例差異有統(tǒng)計(jì)學(xué)意義,全面禁煙的餐廳,服務(wù)人員告知顧客控?zé)熞?guī)定的比例最高,比例為93.4%。無禁煙規(guī)定的餐廳勸阻比例最低(38.2%)。對于部分禁煙的餐廳,75.9%的服務(wù)人員表示,和法規(guī)實(shí)施前相比,非吸煙區(qū)的吸煙情況吸煙人數(shù)有所減少。 但是,服務(wù)人員對于顧客的吸煙勸阻意識仍然薄弱。僅9.1%的服務(wù)人員表示大多時候會上前勸阻顧客吸煙,15.1%的服務(wù)人員表示勸阻顧客吸煙,會對日常工作帶來不便,51.8%的服務(wù)人員表示很少帶來不便甚至完全沒有任何不便。58.0%的服務(wù)人員表示,如果沒有勸阻顧客吸煙,其他顧客從來沒有向控?zé)煼ㄒ?guī)監(jiān)督部門舉報,只有5.6%的服務(wù)人員表示顧客會經(jīng)常舉報。25.0%的服務(wù)人員表示控?zé)煴O(jiān)督部門接到舉報后從來不會及時處理,51.6%的服務(wù)人員表示控?zé)煼ㄒ?guī)監(jiān)督部門偶爾會處理。14.5%的服務(wù)人員表示控?zé)煼ㄒ?guī)監(jiān)督部門從來沒有日常巡查,45.8%的服務(wù)人員表示不知道控?zé)煼ㄒ?guī)監(jiān)督部門是否日常巡查,只有15.4%的服務(wù)人員表示控?zé)煼ㄒ?guī)監(jiān)督部門會經(jīng)常巡查餐廳 對于餐廳服務(wù)人員勸阻意愿的Logistic回歸結(jié)果顯示,女性相對于男性服務(wù)人員更易勸阻顧客吸煙；顧客配合度高、對吸煙持反感態(tài)度、監(jiān)督部門的日常巡查較為頻繁以及人為目前對于吸煙者的懲罰力度比較大的服務(wù)人員更愿意勸阻吸煙顧客。 結(jié)論：餐廳服務(wù)人員和顧客對于吸煙和被動吸煙的危害都有一定的認(rèn)知,對于餐飲場所的控?zé)熎毡槌仲澇蓱B(tài)度。實(shí)施不同控?zé)煷胧┑牟蛷d在認(rèn)知和態(tài)度差別有統(tǒng)計(jì)學(xué)意義。但是,無論是餐廳還是服務(wù)員,對于目前的餐廳控?zé)熣呷狈ψ銐虻牧私?在服務(wù)人員中存在著控?zé)熣哂绊懡?jīng)濟(jì)收入的誤區(qū),同時監(jiān)督部門執(zhí)法還應(yīng)進(jìn)一步加強(qiáng)。
[Abstract]:Research background:
In 2010, Shanghai introduced the Shanghai regulations on smoking control in public places, which is the first provincial (municipal) statute to pass the local people's Congress in China. According to the regulations, the use of a smoking area or smoking room, smoking and smoking can be used in the area of more than 150 square meters or more than 75 places. However, there are no specific regulations on how to divide and set up. How is it difficult to enforce the law and how to implement it? The analysis of the effect of Shanghai's catering industry will be beneficial to the further revision of Shanghai's tobacco control measures in the future, and also to provide reference for other cities and even the country's tobacco control measures in the future.
The purpose of the study is:
To evaluate the compliance and implementation of the regulations on smoking ban in Shanghai catering places, and to understand the attitude of the service staff and their customers to the smoking control regulations in the catering places, and to provide the basis for the revision of the tobacco control policy in the future restaurant.
Research methods:
Using the target sampling method, 100 catering establishments in Xuhui District and Whampoa, Shanghai, were selected to investigate the service staff and customers. A total of 589 service personnel and 489 customers were investigated. The survey included the general demographic situation, the knowledge and attitude related to smoking and tobacco control, the compliance and implementation of the tobacco control regulations.
Result
1. restaurant service staff
The demographic characteristics of 1.1 waiters
A total of 589 service staff participated in the survey, 231 men, 39.2% and 350 women, accounting for the average age of 59.4%. (23.29 + 5.90), which was 19-25 years old, accounting for 66.7%, and the highest level of education, accounting for differences in smoking status between different sexes of 46.6%., and the men who were higher than women.47.8% said After 7 days of passive smoking, there was a statistically significant difference in passive smoking among service workers in different restaurants. (P0.05).
1.2 knowledge of smoking and passive smoking among restaurant attendants
86.3% of the service staff had a negative attitude towards smoking and became a favorable factor in smoking control in restaurants. The proportion of non smokers to smoking was higher than that of smokers (94.4%vs67.8%). The difference was statistically significant.98.3% thought smoking was harmful to smokers, and there was no statistical difference between smokers and non smokers (P0.05).58.2% service People say passive smoking is more likely to cause heart disease, of which 66.1% of smokers agree, slightly higher than non smokers (66.1%vs54.7%), with a statistically significant difference (P0.05). For children whose parents smoke more likely to suffer from asthma or respiratory disease, 69.4% of the service staff agree with different smoking states. The proportion was 70%, and the difference was not statistically significant..33.8% service staff thought that the passive smoking volume was less than a certain value, which would not cause related diseases.
1.3 restaurant staff cognition and attitude to regulations
52.3% of the service staff know the regulation of smoking control in restaurants, there is no significant difference in different educational levels (P0.05). There are significant differences in the awareness of the service staff in the restaurant with different smoking control policies. The highest proportion of the service staff in the comprehensive smoking control restaurant is to understand the regulation of tobacco control, which is 66.7%. In the hall, its service staff know the lowest proportion of the tobacco control regulations, and the 41.0%.82.0% service staff agree with the smoking control policy. Among them, the proportion of the restaurants with different levels of tobacco control in 47.8%. is very different. The service staff of the service staff are not all the same. The overall smoking ban hall has the highest proportion, up to 88.2%, and a part of the ban on smoking. But the non segregated restaurant, with the lowest proportion of support, was 76.9%, and a statistically significant.88.8% service believed that the restaurant's smoking ban was beneficial to the health of the restaurant staff, and 89% of the service workers believed that the smoking ban was beneficial to the health of the restaurant staff.
Although the policy of tobacco control has been universally recognized in the promotion of health, there is a misunderstanding in the impact on the economic benefits of restaurants. The service staff generally believe that the ban on smoking in restaurants will affect the economic benefits. Only 24.6% of the service workers believe that the restaurant does not have a negative effect on the operation of the restaurant. There was no significant difference in the cognition of the staff.
2. customer condition
2.1 demographic characteristics of customers
A total of 479 valid questionnaires were collected in this survey, with an effective 92.8%. male 262, accounting for 54.7%, and 217 women, accounting for the average age of 45.3%. (32.69 + 11.86) years, which was 26-35 years old, accounting for the highest level of education in 43.8%., accounting for 72.4%%, and 162 smokers, accounting for 33.8%. There were differences in smoking status between different sexes. Statistically significant, men were higher than women.
2.2 customer perception of smoking and passive smoking hazards
76.2% of the customers had a negative attitude towards smoking, and the proportion of non smokers considered bad smoking was higher than that of smokers (86.6%vs55.3%). The difference was statistically significant (P0.05). For smoking or not, 98.5% of the customers agreed that there was a high proportion of smokers and non smokers, both 98%, and no statistics. P0.05.96.6% customers believe that passive smoking can damage health. For the specific hazards of passive smoking, 90.5% of customers say passive smoking is more likely to cause lung cancer, less than 73% of the customers say passive smoking is more likely to cause heart disease, and 82% of the customers agree with whether their parents are more likely to suffer from asthma or respiratory disease. The proportion of different smoking States was more than 75%. However, 41.2% of the customers still believed that the amount of passive smoking was less than a certain value, and that there was no related disease, that is, there was a certain safety threshold for passive smoking. The proportion of smokers to this cognition was higher than that of non smokers, and the difference was statistically significant (P0.05).
2.3 restaurant customers' perceptions, attitudes and related behaviors
62% of the customers have only heard of the regulation of tobacco control, but it is not clear that the.15.2% customers have never heard of the regulation of tobacco control. Only 22.8% of the customers know that the restaurant environment will be more comfortable when the customers of.87.4% think the restaurant is smoke-free, and the restaurant's environment will be more comfortable for the customers of the restaurant, and 42.8% of the customers believe that the restaurant is prohibit smoking. In daily life, 42.3% of the customers tend to choose a part of the non smoking restaurant, in some non smoking restaurants, and 67.4% of the customers in the non-smoking area usually have no effect on the number of restaurants after the restaurant's smoking ban. At the price, at the mouth of the restaurant, 67.4% of the customers in the non smoking restaurant have no effect on the.88.0%. Under similar tastes, 51.4% of the customers said they preferred to go to a total ban on smoking.
3. implementation of Tobacco Control Ordinance in restaurants and its influencing factors
83.5% of the service staff will actively inform customers of the restaurant's smoking control regulations. There is a significant difference in the proportion of the service staff in restaurants with different levels of tobacco control. The service staff inform the customers that the proportion of the smoking control is the highest, and the proportion is the lowest rate of dissuade (38.2%) in the 93.4%. no smoking regulation. In a non smoking restaurant, 75.9% of the service staff indicated that the number of smokers in non-smoking areas decreased after the implementation of the regulations.
However, the service staff are still weak in the sense of dissuaded smoking. Only 9.1% of the service staff say that most of the time will be to dissuade customers from smoking. 15.1% of the service staff suggest that they dissuade customers from smoking, cause inconvenience to daily work, and 51.8% of the service staff say they have little inconvenience or even no inconvenience to the.58.0% service. The staff said that if they did not discourage customers from smoking, other customers had never reported to the regulatory authority of the tobacco control, only 5.6% of the service staff said that customers would often report.25.0%'s service staff to say that the control department of the tobacco control would never handle it in time. 51.6% of the service personnel said that the supervision department of the tobacco control law would occasionally The.14.5% service staff said that the supervision department of tobacco control has never been inspected daily. 45.8% of the service staff said they did not know whether the supervision department of the tobacco control regulation was inspected daily or not, and only 15.4% of the service personnel said that the supervision department of the tobacco control regulation would often patrol the restaurant.
Logistic regression results for the dissuaded willingness of restaurant service staff showed that women were more likely to dissuade customers from smoking than men, with high customer coordination, antipathy to smoking, frequent inspecting in the supervision department, and people who were more willing to dissuade smokers at present. Smoke customers.
Conclusion: the restaurant service staff and customers have a certain cognition about the harm of smoking and passive smoking, and generally agree on the smoking control in restaurants. There is a significant difference in cognition and attitude between restaurants and restaurants. However, it is not sufficient for the current policy of smoking control in restaurants, whether it is a restaurant or a service clerk. It is enough to understand that there are mistaken ideas about tobacco control policies affecting the economic income among service personnel, while supervision departments should further enforce the law.

【學(xué)位授予單位】：復(fù)旦大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2013
【分類號】：D922.16;R155.6

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