大学生食堂就餐调查情况与分析

大学生食堂就餐调查情况与分析摘要：通过了解大学生对学校食堂满意度水平，探究学生食堂就餐倾向的影响因素，采用随机发放问卷调查，调查对象为260名大学在校生，重点就大学生食堂就餐满意度展开调查，并通过专业软件spss19.0展开如下两方面分析，一是单因素分析，结果显示，年级，饭菜的品种，饭菜卫生，饭菜价格及员工热情程度在大学生食堂满意程度上存在统计学差异：二是1 ogistic回归分析，其分析得出的结论是，年级、饭菜价格、卫生、品类等都是影响调查结果的重要因素。通过对数据展开上述两种分析，可以得到的结论是，大学生普遍对食堂就餐的满意度普遍不高，尤其是低年级的大学生，所以，学校在改进食堂就餐质量的同时，还应重点加强低年级学生饮食引导，让其有正确的饮食观念：进一步加强对饭菜卫生的管理，增加饭菜的品种，让大学生健康成长。关键词：大学生食堂：影响因素：满意度：单因素Investigation and analysis of college students'canteen diningAbstract:By understanding the level of satisfaction of college students withthe school cafeteria and investigating the factors influencing the tendency ofstudents to dine in the cafeteria,a questionnaire was randomly distributed to 260college students,and the survey focused on the satisfaction of college students withthe cafeteria and was analyzed by the professional software spss19.0 in two aspectsas follows,The results showed that there were statistical differences in thesatisfaction level of college cafeterias in terms of grade,meal variety,meal hygiene,meal price and staff enthusiasm;the second was logistic regression analysis,whichconcluded that grade,meal price,hygiene and variety were all important factorsaffecting the survey results.By developing the above two kinds of analysis on thedata,we can conclude that college students are generally not satisfied with thecanteen meals in general,especially those in the lower grades.Therefore,whileimproving the quality of the canteen meals,the school should also focus onstrengthening the dietary guidance of the lower grades so that they have a correctdietary concept;further strengthen the management of meal hygiene and increasethe variety of meals so that college students can grow up healthily.Key words:College canteen;Influencing factors;Satisfaction;Single factor目录摘要.Abstract…21引言1.1问题的提出1.2研究意义.2理论知识22.1单因素分析..2.2二元logistic模型3数据来源23.1调查对象及方法23.2调查内容..34模型建立与求解34.1调查问卷数据的分析…4.2模型建立.44.2.1单因素分析.44.2.2多因素logistic回归分析84.2.3结果与分析5信阳学院食堂就餐倾向的显著性影响因素5.1年级5.2饭菜价格.115.3饭菜卫生.125.4饭菜品种.125.5员工的热情程度126相关建议…..126.1重视顾客意见，加强与学生沟通.126.2引入竞争，促进食堂服务水平的提升.136.3加强员工队伍建设…13参考文献5附录..16附录1问卷调查统计数据16IV