Schofield M J, Considine R, Boyle C A, Sanson-Fisher R
New South Wales Cancer Council Cancer Education Research Project, University of Newcastle, Wallsend, Australia.
Am J Public Health. 1993 Sep;83(9):1284-8. doi: 10.2105/ajph.83.9.1284.
The provision of smoke-free areas in restaurants has been a controversial issue; the restaurant industry largely opts for a self-regulation approach. This study aimed to examine the effectiveness of self-regulation as a strategy in meeting the industry's and customers' perceived needs.
Restaurateur and customer perspectives on the provision of smoke-free areas in restaurants were examined by survey among 365 restaurateurs and 1327 customers in New South Wales, Australia.
Less than 2% of restaurants were totally smoke-free; 22% provided some smoke-free areas. Customers were much more likely than owners to think that smoke-free areas should be provided. Owners appeared to be unaware of customers' views about smoke-free areas in restaurants.
Little evidence was found to support the effectiveness of the self-regulation policy adopted by the restaurant industry. Characteristics of restaurants and owners associated with the provision of smoke-free areas are presented and implications of the findings are discussed.
在餐厅设置无烟区一直是个有争议的问题;餐饮行业大多选择自我监管的方式。本研究旨在检验自我监管作为一种策略在满足行业和顾客感知需求方面的有效性。
通过对澳大利亚新南威尔士州的365名餐厅经营者和1327名顾客进行调查,考察了餐厅经营者和顾客对餐厅设置无烟区的看法。
不到2%的餐厅完全无烟;22%的餐厅设有一些无烟区。顾客比餐厅老板更倾向于认为应该设置无烟区。餐厅老板似乎没有意识到顾客对餐厅无烟区的看法。
几乎没有证据支持餐饮行业采用的自我监管政策的有效性。文中呈现了与设置无烟区相关的餐厅和老板的特征,并讨论了研究结果的影响。