在一站式背景下高校大学生对校园共享厨房的使用意愿调查与研究——以川渝地区为例

Investigation and Research on University Students’ Willingness to Use Campus Shared Kitchens under the One-Stop Service Mode—Taking the Sichuan-Chongqing Region as a Case Study

摘要: 高校一站式服务体系是以学生为中心，整合学校各类资源，优化服务流程，为学生提供便捷、高效、优质服务的综合性平台。本研究以川渝部分高校学生为样本，通过问卷调查(409份问卷，330份有效)探究校园共享厨房使用意愿影响因素。发现食堂是主要就餐选择但满意度低，且学生使用共享厨房受烹饪兴趣等因素影响，更倾向日常社交场景使用。不同性别学生饮食重视程度有差别，使用频率与期望费用相关，提升认知和强化文化功能可增强使用及推荐意愿。学生对共享厨房虽赞同但有卫生、食材、设施、定价等顾虑。未来，智能化、绿色可持续发展、教育及文化交流功能将是其重要发展方向。

Abstract: The one-stop service system in universities centers on students, integrates campus resources and optimizing service processes to provide convenient, efficient, and high-quality services. This study surveyed students from selected universities in Sichuan-Chongqing region through questionnaires (409 responses, 330 valid) to explore factors influencing willingness to use shared kitchens. Findings reveal that while cafeterias remain the primary dining choice, satisfaction levels are low. Student usage is influenced by cooking interest and primarily oriented toward social scenarios. Gender differences exist in dietary attention, with usage frequency correlating with expected costs. Enhancing cognitive awareness and cultural functions could strengthen usage and recommendation intentions. Despite student approval, concerns persist regarding hygiene, ingredients, facilities, and pricing. Future development should prioritize intelligence, green sustainability, and educational/cultural exchange functions.