北京市实施餐饮量化分级管理公众认知情况调查

Investigation on Cognition of Public to Quantitative Classification Management in Beijing Restaurant Industry

目的了解公众对北京市餐饮业食品卫生量化分级管理工作的认知认可情况以及相关消费行为。方法以分层随机抽样的方法,选择东城、海淀、昌平3个区的A、B级餐饮单位就餐者进行现场问卷调查,用SAS软件进行统计分析。结果(1)985名消费者中有42.26%听说过食品量化分级管理,其中77.83%的人见过餐厅门口的等级标志牌;消费者对A级单位总体满意率为95.73%;(2)95.90%消费者对量化分级制度表示支持,86.94%消费者认为实施量化分级对卫生等级低的企业有促进作用。(3)影响消费者就餐选择前两位的因素依次是卫生状况(42.64%)和就餐环境(42.23%);餐厅卫生方面消费者最关注的依次是餐具是否干净(26.63%)、餐厅装修(23.37%);对卫生状况好的餐厅,51.27%的消费者表示会无条件向亲友推荐,45.68%的消费者表示如果饭菜口味或价位也不错就推荐。结论公众对实施量化分级管理制度有较高的社会认同,但总体知晓率和公众对餐厅卫生的重视程度有待进一步提高,提示有关宣传工作应进一步加强。

Objective To investigate the cognition of the public to quantitative classification management in Beijing restaurant industry. Method By means of stratified random sampling, customers were chosen to complete spot questionnaires in grade A and B restaurants in Dongcheng district, Haidian district and Changping district. The results of questionnaires were analyzed by SAS software. Results 1. Percentages of customers who had heard of quantitative classification management were 42.26%, in which had seen quality grading makers were 77.83 % and in which were pleased with grade A restaurants were 95.73 % in 985 customers. 2. There were 95.90% customers who supported quantitative classification management. There were 86.94% customers who considered that the quantitative classification management could improve low hygienic grade restaurants. 3. The first two elements which customers chose restaurants were the status of hygiene （42.64%） and the environment （42.23%）, successively. The first two places which customers paid more attention to restaurant hygiene were the cudery hygiene （26.63%） and restaurant decorate （23.37%）.51.27% customers would recommend the hygienic restaurants to their relatives and friends, and 45.68% customers would also recommend restaurants if the taste of their foods was well or the price was fair. Conclusion The social cognition of the public to quantitative classification management could be quite high, but the general cognition rate and the degree, which public paid attention to restaurant hygiene, should be improved. It was suggested that public propagate should be strengthened.