大型餐饮空间声环境评价与预测

发布时间：2018-05-10 17:48

  本文选题：大型餐饮空间 + 扎根理论　； 参考：《哈尔滨工业大学》2017年博士论文

【摘要】：餐饮空间是城市公共空间的重要组成部分,不仅是为人们提供日常用餐的场所,也是重要的社交和公众聚集的场所,是人们日常交往活动的载体。餐饮空间内声环境是整体用餐环境的重要构成部分,声环境决定餐饮空间内整体环境的舒适度,影响就餐者的用餐满意度及行为意图;因此,为就餐者提供舒适度适宜的声环境是营造高品质的用餐环境、改善餐饮服务质量的重要问题。但是,目前我国少有针对餐饮空间声环境展开的研究。本研究采用质性研究与量化研究相结合的方法对餐饮空间声环境展开研究,将质性研究的结果指导进一步的量化研究。在质性研究方面,选用扎根理论的研究方法,旨在建立“餐饮空间声环境评价的影响因素”的理论模型,这将为量化研究中餐饮空间声环境问卷的编制提供理论依据。在量化研究方面,选取典型的大型餐饮空间作为研究对象,采用实地问卷与客观实测结合的方法进行调研,通过应用统计学的方法从声喜好和声舒适度两方面研究,旨在揭示就餐者的声喜好评价和声舒适评价的影响因素;最后,以获取的量化研究结果为依据,选用BP神经网络技术和多元线性回归模型分别构建餐饮空间声环境评价的预测模型:首先,建立了由“个体差异”、“声期望”、“声舒适度”、“语言清晰度”4个主范畴构成的“餐饮空间声环境评价影响因素”的理论模型。在餐饮空间声喜好评价方面,结果表明:就餐者期望餐饮空间内营造出使其具有参与及互动感的休闲娱乐的声环境氛围;餐饮空间内背景噪声声压级在65-80d B,但多数(30%-70%)的就餐者认为是吵闹和非常吵闹的;背景噪声声压级、人口/社会因素及各独立声源的吵闹度是就餐者吵闹感评价的影响因素,其中,各独立声源吵闹度评价与声源声喜好评价呈显著的正相关。在不同类型声源作用下,包括背景声、语言类声源、行为活动类声源及机械噪声,就餐者对声景基调中背景声、由就餐者产生的语言类声源偏好度高,而对前景声、关键声中行为活动类声源及机械噪声偏好度低;餐饮空间内典型的声源基于声喜好评价由高到低排序为背景声、脚步声、其他就餐者讲话声、工作人员讲话声、餐具碰撞声、排烟机(空调)风机声。在人口/社会因素方面,是否经常外出用餐、性格、职业和收入对不同声源声喜好评价有显著的差异。在餐饮空间声舒适度评价方面,结果表明:餐饮空间内声舒适度评价影响就餐者对整体用餐环境舒适度的评价,而背景噪声是影响就餐者声舒适度的重要因素。在复合声源作用下,当就餐者声舒适度评价为可接受时,背景噪声声压级的阈值范围为70d B-75d B。在各独立声源作用下,背景音乐声、其他就餐者讲话声、餐具碰撞声的声源声舒适度影响就餐者对整体用餐环境的声舒适度评价;当背景噪声中有背景音乐声时,就餐者的声舒适度评价较无背景音乐时高。各独立声源的响度、清晰度、吵闹度及声喜好度是就餐者对声源声舒适度评价的影响因素。在人口/社会因素方面,性别、是否经常外出用餐显著的影响就餐者对整体用餐环境声舒适度的评价。在地上/地下餐饮空间声舒适度评价对比研究方面,地上餐饮空间声舒适度优于地下餐饮空间;背景噪声声压级对地下餐饮空间声舒适度的影响大于地上餐饮空间,但当背景噪声声压级在就餐者声舒适度可接受的阈值范围时,地上/地下餐饮空间声舒适度评价无显著的差异。最后,餐饮空间声环境评价的预测模型是以餐饮空间内已知的声环境条件(实测背景噪声声压级)和潜在就餐者的个体特征(人口/社会因素)来预测新建的或要改建的大型餐饮空间内就餐者对整体声环境的评价;所构建模型的预测效果都是可接受的,其中BP神经网络预测模型的预测效果优于多元线性回归预测模型。本研究中构建的预测模型可以帮助建筑师在设计阶段对餐饮空间内声环境做出合适的把握,并可从声环境方面优选餐饮空间设计方案。
[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.

【学位授予单位】：哈尔滨工业大学
【学位级别】：博士
【学位授予年份】：2017
【分类号】：TU247.3;X827
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本文编号：1870274