大學圖書館館內飲食策略初探：以輔仁大學圖書館為例

The Primary Investigation of Food and Drink Strategies in University Libraries: Fu Jen Catholic University Library

本文針對圖書館館內飲食相關議題進行探討，調查對象包含輔仁大學圖書館全體26位館員和隨機抽樣的242位讀者。問卷調查結果發現：首先，限制在少數區域的館內飲食型態是大多數館員與讀者較可接受的形式。其次，茶水間是館員與讀者共同首選的館內飲食區域，其次是自修室，讀者認為適合開放飲食的其它區域尚有：團體討論室、樓梯間、研究小間等；大多數館員或讀者為不適合開放飲食的區域則有：電腦區、資訊檢索區、書架區、閱覽區、參考區、期刊區等。最後，在開放館內飲食的影響方面，幾乎有一半左右的讀者認為開放館內飲食對圖書館的使用率和形象沒有什麼影響，也認為對做事效率沒有什麼影響，同時將近6成的讀者也不會因為圖書館禁止飲食而前往飲食場所自習或閱讀。

In this work, questionnaires have been utilized to investigate the related issues of food and beverage service of libraries. The object of questionnaires includes 26 librarians and 242 readers (or students) of Fu Jen University's library. The important findings of this investigation are as follows: first, the majority of librarians and students can accept the allowance of food and drinks in libraries as long as it is restricted to certain areas. Second, the kitchen and study hall are the two most suitable places selected by librarians and students. Other suitable places selected by students are group discussion rooms, stairwells, and study carrels. On the contrary, the areas that should forbid food and drink include computer areas, information retrieval areas, bookshelves, reading areas, reference areas, and periodicals areas. Third, nearly 50% of students believe the permission of food and drinks has no influence on a library's usage and image. The same applies for their work efficiency in libraries. Finally, nearly 60% of students will not turn to other places to study even if the library forbids food and drinks.