Font Size: a A A

Investigation On The Implementation Of The Measures For The Control Of Smoking In Shanghai Public Places

Posted on:2014-02-27Degree:MasterType:Thesis
Country:ChinaCandidate:W W LiuFull Text:PDF
GTID:2176330434972680Subject:Public health
Abstract/Summary:PDF Full Text Request
Background:In2010, Shanghai issued a public places in Shanghai Smoking Control Ordinance, which is the first in the country by the local people’s congresses of the province (municipality level) regulations. Accordance with the provisions of these Regulations, the premises used area of150square meters or meals in more than75food and beverage outlets, can designate smoking areas or set a smoking room, no smoking outside the smoking area and a smoking room. But does not specify how to divide and set. Whether such measures law enforcement difficult, how implementation? For the analysis of the effects of food and beverage industry in Shanghai will be conducive for tobacco control measures in the future, further amendments, and also provide a reference for other cities beyond the country’s tobacco control measuresObject:To rate the abidance of "No Smoking" rules and regulations in restaurants; to know about the attitudes of the owners, waiters, waitresses as well as the customers towards "No Smoking" regulation. By means of the catering survey (demography characteristic), the passive smoking among the waiters and waitresses as well as the connection between passive smoking and health after one-year implementation of "No Smoking" regulation will be investigated. To know about the wish and action that restaurants staff prevent customers from smoking.By means of the survey among customers, the situation of restaurants, smoking, restaurants environment rating, knowledge, attitude and action as well as general information will be known. Whether the customers know about the "No Smoking" regulation after one-year-implementation will also been shown. The willingness of customers obeying the "No Smoking" regulations in Internet cafe will be known and its effects will be discussed.Methods:Research object will be the restaurants in Xuhui and Huangpu districts as well as the attitudes of waiters, waitresses, and customers towards ban on tobacco. Through literature review, the survey will be designed on the basis of the current existing regulations of "No Smoking" in the restaurants. By means of on-site investigation and questionnaire, quantitative analysis will be carried out on the data of demographic characteristic smoking collection, attitudes towards tobacco, quantitative grading standard and so forth. Result1. Restaurant staff1.1Restaurant staff demographic characteristicsA total of589service personnel involved in the investigation,231men, accounting for39.2%;350females, accounting for59.4%. The average age (23.29±5.90) years old, which is mainly19-25year-old age group, accounting for66.7%, the level of education up to junior secondary level, accounting for46.6%, the smoking rate was30.4%; different gender smoking status differences are statistically significance in men than women.47.8%of service personnel suffered from passive smoking in the past7days. In the restaurant of the implementation of the tobacco control policy, service personnel suffered Passive smoking difference was statistically significant (P<0.05).1.2restaurant staff awareness of the hazards of smoking and passive smoking86.3%of service personnel are held antipathy towards smoking, become restaurant Tobacco Control favorable factors. The proportion held objectionable attitude towards smoking in non-smokers than smokers (94.4%vs67.8%) the difference was statistically significant.98.3%think smoking is injurious to the Smoker health, smokers and non-smokers of the difference was not statistically significant difference (P>0.05).58.2%of the service personnel that passive smoking is more likely to cause heart disease,66.1%of smokers agreed, slightly higher than that of non-smokers (66.1%vs.54.7%), the difference was statistically significant (P>0.05). Agrees it easier for children of smoking parents whether this view of suffering from asthma or respiratory diseases,69.4%of the service personnel, the proportion of different smoking status identity are70%, the difference was not statistically significant.33.8%of the service personnel that passive smoking less than a certain value, it will not lead to related diseases.1.3Restaurant Services Ordinance cognitive and attitude overview52.3%of the service personnel about dining options tobacco control laws and regulations, different levels of education was no significant difference (P>0.05). Implementation of tobacco control policies Restaurant service staff know the extent of the difference was statistically significant, the highest proportion of completely non-smoking restaurant service staff understand tobacco control laws and regulations, for66.7%; lowest proportion but did not isolate the part of the non-smoking restaurant, service personnel about tobacco control regulations was41.0%.82.0%of the service staff endorsed the implementation of tobacco control policies dining options, which very much agree with the ratio of47.8%. Supportive attitude of the restaurant, the service personnel of different levels of tobacco control, the same failure. Completely non-smoking restaurant, which supports the highest proportion,88.2%, but did not isolate the part of the non-smoking restaurant, the lowest proportion of76.9%, the difference was statistically significant.88.8%of the service personnel that is conducive to the health of the restaurant staff restaurant non-smoking,89.0%of service personnel that is conducive to the health of the restaurant staff restaurant non-smoking.Although tobacco control policy on the promotion of healthy S&P changed identity, but the restaurant economic benefits but there is a misunderstanding. Service is generally agreed that the restaurant is non-smoking will affect the economic benefits, only24.6%of the staff restaurant to implement a non-smoking restaurant operators will not have a negative impact. Different tobacco control level restaurant, the service personnel cognitive difference was not statistically significant.2.The customer2.1. customer demographic characteristicsThe survey collected customer479valid questionnaires,92.8%efficiency.262men,54.7%;217women, accounting for45.3%. The average age (32.69±11.86) years, of which the26-35age group, accounting for43.8%. University/college level, the degree of72.4%,162smokers,33.8%; different gender smoking status difference was statistically significant in men than women.2.2.customer awareness of the hazards of smoking and passive smoking76.2%of customers are held antipathy towards smoking, non-smokers think that smoking is not good higher than smokers (86.6%vs55.3%), the difference was statistically significant (P<0.05). Endorse this view for the view that smoking is injurious to the health of smokers,98.5%of customers have a high proportion of smokers and non-smokers,98%, and no significant difference (P>0.05).96.6%of customers that passive smoking is harmful to health. For the specific hazards of passive smoking,90.5%of customers said that passive smoking is more likely to cause lung cancer, not73.0%of customers said passive smoking are more likely to cause heart disease,82.0%of customers identify with the children of smoking parents are more likely to suffer from asthma or respiratory disease, are more than75%of the proportion of different smoking status identity. However, there are still41.2%of customers believe that passive smoking is less than a certain value, it will not lead related diseases that passive smoking have a certain security threshold. Higher than non-smokers, smokers this cognitive difference was statistically significant (P<0.05).2.3. restaurant patrons overview of the Ordinance cognition, attitudes, and behavior62.0%of customers only heard tobacco control regulations, but it was unclear regulations content.15.2%of customers have never heard of the tobacco control regulations, only22.8%of the customers to understand.87.4%of customers that the restaurant is non-smoking, the environment will be more comfortable restaurant.83.9%of customers that the restaurant non-smoking restaurant customers favor health,42.8%of the customers that the restaurant is non-smoking does not cause unfair treatment of smokers.88.0%of the customers that small restaurants should also be non-smoking. In daily life,42.3%of the customers tend to choose the part of the non-smoking restaurant,67.4%of the customers are generally in a non-smoking area in the part of the non-smoking restaurant, dining.59.6%of customers no effect on the number of meals eaten after the restaurant is non-smoking. Price, taste and other similar conditions,51.4%of the customers are more willing to go completely non-smoking restaurant.3Tobacco Control Ordinance implemented in the restaurant as well as influencing factorsThe highest proportion of83.5%of service personnel will take the initiative to inform the customer of the restaurant’s tobacco control regulations, different levels of tobacco control restaurant service personnel informed the proportion difference was statistically significant, completely non-smoking restaurant, service staff to inform the customer of tobacco control provisions, the proportion of93.4%. The restaurant smoking ban to discourage the lowest proportion (38.2%). For the part of the non-smoking restaurant,75.9%of service personnel, said the decrease compared before and regulations implemented, the number of smokers smoking in non-smoking areas.However, the service is still weak customer awareness of smoking to discourage. Only9.1%of the service personnel said that most of the time at the front to discourage customers smoking,15.1%of service personnel to discourage customers smoking be day-to-day work inconvenience,51.8%of service personnel rarely bring inconvenience or even without any inconvenience.58.0%of the service personnel said, If you do not discourage customers from smoking, other customers have never reported to tobacco control regulatory oversight department, only5.6%of the service, said customers will often report.25.0%of the service personnel, said the tobacco control supervision department never timely receipt of the report,51.6%of service personnel tobacco control regulations supervision departments occasionally handle.14.5%of the service staff said the tobacco control regulations supervision department has never routine inspections,45.8%of the service personnel said they did not know that tobacco control regulations supervision departments routine inspections, only15.4%of staff said that tobacco control regulations supervision department would conduct frequent inspections restaurant.For the restaurant staff to discourage wishes logistic regression analysis showed that the female phase easier for men to discourage customers from smoking; customer very cooperative attitude held antipathy towards smoking more frequent as well as man-made daily inspections of the supervision department for smokers punishment The service staff are more willing to discourage smokers.ConclusionThe restaurant staff and customers for the hazards of smoking and passive smoking have certain cognitive For dining options tobacco control generally have a favorable attitude. Different tobacco control measures restaurant in cognitive and attitude difference was statistically significant. However, whether it is a restaurant waiter, lack of understanding of tobacco control policy for the restaurant, service personnel, there is misunderstanding of the tobacco control policies affect economic income, while overseeing the department of law enforcement should be further strengthened.
Keywords/Search Tags:Public places, smoke-free policy, catering industry
PDF Full Text Request
Related items