基于AHP的城市餐饮空间人性化设计评价  

The Evaluation on the Humanized Design of Urban Dining Space Based on AHP

作　　者：赵骞 潘永刚[1] Zhao Qian;Pan Yonggang

机构地区：[1]新疆大学建筑工程学院

出　　处：《城市建筑》2025年第5期61-63,共3页Urbanism and Architecture

基　　金：阿克苏地区柯坪县(玉尔其乡尤库日斯村)村庄规划(202209140016)。

摘　　要：为解决城市餐饮空间中现存的人性化设计缺失问题,须营造以人为本的城市餐饮空间。本研究以焦作市恒兴商厦片区为例,运用层次分析法(AHP)梳理恒兴商厦片区餐饮空间中人性化设计的要素,将目标层划分为生理需求、心理需求,建立人性化设计的评价体系,计算各要素权重,同时对目标层、要素层、指标层进行打分,评价人性化设计等级,并针对评价结果提出餐饮空间人性化设计策略和建议。In order to solve the existing problem of lack of humanization in urban catering space and to create a people-oriented urban catering space,this paper takes Hengxing commercial building in Jiaozuo City as an example,uses analytic hierarchy process to sort out the elements of humanization design in the catering space of Hengxing commercial building,divides the target layer into physiological needs and psychological needs,establishes an evaluation model of humanization design,and computes the weight of each element.At the same time,the objective layer,the element layer and the index layer were scored to evaluate the humanization level,and the strategies and suggestions for the humanized design of catering space were put forward according to the evaluation results.

关 键 词：人性化设计 层次分析法 评价模型 

分 类 号：TU201[建筑科学—建筑设计及理论]