摘 要

自1996年起，基于解决就业问题和经济问题，为了国家的振兴，国家决定普及高等教育，并制定了以“拉动内需，刺激消费，促进经济增长，缓解就业压力”为目标的高校扩招计划。自2000年起，全国普通高校招生人数每年在以百万人数增长。大规模的扩招给教育发展带来了阶段性飞跃的同时，随之而来的，是如何使高校的相关配套设施及服务能满足大规模的学生人数增长的相关问题尤其突出，其中，高校食堂的规划和建设就是其中的重中之重。在发展高等教育的同时，必须努力保证在校师生的饮食质量，要合理的规划和建设标准化的、安全的、舒适的、设备完善的食堂。

在国外，高校食堂一般呈现的是自助的形式，菜式普遍不多，但价格相对合理，以美国波士顿大学为例，早中晚餐各为9dollars。由于其学生的人数相对于食堂容纳能力来说并不多，加之大课下课时间段不一，所以排队等待问题较少见。高校食堂自助式的就餐形式，决定了其设施摆设与食堂的规划与布局也与之相配套。其食堂不仅具备就餐的能力，还兼有娱乐、休闲、文体活动以及供在校学子学习功能，相应的设施也一应俱全。在国内，高校食堂的形式主要是集体大锅饭的形式，同时也会有一些美食城形式的个性食堂，功能方面较为单一，主要是供师生就餐。由于是集体大锅饭的形式，而且对象主要是在校的师生们，所以消费率能够极大保证，所以饭餐的价格普遍对学生来说比较优惠。但是日益增长的师生要求与落后的食堂公共设施以及服务的矛盾日益突出，例如大锅饭的卫生问题，食堂相对位置的合理性问题，食堂服务人员的素质问题，价格涨浮制度与学生能力的匹配问题，相应的功能设施的配套需求问题等等。

本文针对以上提出的问题，以打造标准化的、安全的、舒适的、设备完善的一流水准的现代化食堂为目标，运用所学的人因工程和设施规划知识，对我校的升升食堂、南湖食堂、鉴湖西五、鉴湖西六、西院恬园、东院莘园、东院风味小吃食堂进行研究，通过问卷调查形式，对在校学生进行调查，分析学生在选择就餐食堂时，影响他们选择的八个因素：饭菜味道、打饭耗时、座位充足、服务态度、宗教信仰、卫生情况、价格合理度、食堂与自身的距离，对每一个因素进行研究分析，且利用并结合AHP（层次分析法），对其构建评价模型。为了方便研究，取最后得到的相对最优选择，并单独拿出来分析其优缺点，吸取并结合国内外优秀高校食堂（如华中科技大学大学的韵苑食堂）的典例，并对其进行改善以及一些设施的重新规划，最终达到打造一流水准食堂的目的。

本论文致力于为今后的高校食堂规划及建设提供一些有利的工具：AHP法以及一些行之有效的规划要点。利用AHP法高效地检验食堂的合理性以及师生对其的满意度，并以此为基准，努力完善食堂设施以及服务，在高速发展高等教育的同时让高校食堂也向国际水准迈去，为建成让师生满意舒适的一流水准的高校食堂而提供帮助。

关键词：高校食堂、层次分析法、设施规划、人因工程、改善

ABSTRACT

Since 1996, based on solving the employment problem and economic problem, for the revitalization of the country, the state decided to popularize higher education, and set to "boost domestic demand, stimulate consumption, promote economic growth, relieve employment pressure," as the goal of college expansion plan.Since 2000, the average college enrollment number in the millions each year growth.Large-scale enrollment expansion brings periodic leap to the development of education at the same time, the subsequent, is how to make the relevant supporting facilities and service can satisfy the massive growth in the number of the students in related problem is particularly prominent, among them, the planning and construction of university cafeteria is one of the most important.At the same time in the development of higher education, must work to ensure the quality of diet of teachers and students in the university, to reasonable planning and construction of standardized, safe and comfortable, well-equipped canteen.

Abroad, college dining room usually takes the form of self-help, dishes generally is not much, but the price is relatively reasonable, Boston university in the United States, for example, earlier work for 9 dollars each.Because its the number of the students is not much relative to the dining room capacity, combined with the large class time is differ, so queuing problem is rare.College dining room self-service dining form, determine the decoration of their facilities and catering planning and layout is also associated with each.Its ability to dining room to have dinner not only, still have entertainment, leisure and entertainment as well as for students in school learn function, the corresponding facilities from soup to nuts.At home, college canteens mainly in the form of the form of collective pot, at the same time also will have some cinemas in the form of personality canteen, function is relatively single, mainly for the teachers and students.Because it is in the form of a collective pot and object is mainly the school teachers and students, so the consumption rate to guarantee, so the price of the meal is generally come to the student

This article in view of the above questions, in order to create standardized, safe and comfortable, well-equipped first-class standard of modern dining room as the goal, people have used for engineering knowledge and facilities planning, the rose of our school canteen, south lake dining room, no 5, no 6, west courtyard Tian garden, garden, east east court, qixin courtyard delicacies dining room study, through the questionnaire survey form, for students to investigate, analysis of the students in choosing a meal dining room, affect their choice of eight factors: adequate food, rice time-consuming, seat, service attitude, religious beliefs, health situation, the price is reasonable, the dining room with their distance, to study and analysis of each factor, and by combining with AHP (analytic hierarchy process), the evaluation model was constructed.In order to facilitate the research, the result was a relative of the optimal choice, and separate out and analyze its advantages and disadvantages, learn at home and abroad and combining the excellent college canteens (such as rhyme of the university of Huazhong university of science and technology garden dining room

This thesis is dedicated to the future of university cafeteria planning and construction to provide some beneficial tool: AHP method and some key points of effective planning.Using AHP method to efficiently examine the rationality of the dining room and the teachers and students to its satisfaction, and as a benchmark, efforts to improve the canteen facilities and services, at the same time in the high-speed development of higher education to college canteens and Michael go to the international level, to let the teachers and students satisfied and comfortable the first-class university dining hall and help.

KEY WORDS:Cafeterias of college、Analytic Hierarchy Process（AHP）、Facility planning、Human factors engineering、Improvement

目录

摘要

ABSTRACT

第一章 绪论 1

第二章 分析目前高校食堂的一些问题 2