武汉市宾馆饭店行业取水定额研究.pdf
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- 关 键 词:
- 武汉市 宾馆饭店 行业 取水 定额 研究
- 资源描述:
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华中师范大学
上学位论文
武汉市宾倍仮店行业取水定家研究
姓名:李丹
中请学位級別:硕士
专业:概率论与数埋统计
指号教帅:谢比育
0050501
)项士学位论文
や MASTER' S THESIS
摘要
目前,我国南方地区水资源的供需矛盾并不是由自然界的水量不足以
支撑人类社会当前发展的需要造成的,而是人类浪赞水资源导致的。实施水
资源可持续利用,缓解水资源短缺的一个重要途径就是制定取水定额,用它
来控制取水量。通过对超过定额的部分实行累进加价收费制度,以促使人们
提高节水意识,达到保护水资源,控制水污染的目的
以往的定额编制方法主观性太强,缺乏科学性和合理性,本文针对于宾
馆行业的特点,从取水定额的概念、编制原则、基本形式、编制方法等方面,
对该行业的取水定额进行了研究,制订了科学、合理、实用的取水定额,为
强化节约用水,保护水环境,合理配置水资源,提高水的利用效率,推行取
水定额管理提供了科学的依据。
宾馆行业用水受到多种因素影响,在制定取水定额时应充分考虑。基于
武汉市节约用水办公室提供的武汉市32家宾馆饭店的水平衡测试数据,利用
统计方法找出影响取水单耗的主要因素,对主要因素进行水平划分,根据划
分情况对宾馆饭店分类,然后相应制定出各类的取水定额。
关键词:宾馆行业:取水定额:先进性水平;相关分析:聚类分析
项士学位论文
多 MASTER' S THIESIS
Abstract
Nowadays, there exists contradiction bctween the provision and demanding
of water resources in China south. This situation doesnt result from the shortage
of nature water, but from the human being wasting water resources Making water
quota is an efficient approach to implement persistent utility of water resources
and relieve the shortage of the water resources. With water quota, the quantity of
using water can be divided in two parts: regular part and exceeding part. The
quantity of using water can be well controlled by charging for the exceeding part
Consequently, making water quota can boost people to precious water resources
Aimed at the restaurants the water quota of restaurants are researched by
considering the concept of water quota, compiling principles, basic forms and
compiling methods, which can provide a solid foundation for strengthening water
saving, water environment protection, rational allocation of water resources
increasing water use efficiency, and spreading of water use quota management
Based on the data from the water-balance testing reports, of 32 restaurants
which is offered by the Wuhan saving-water office, this paper makes a statistical
analysis on the factors affecting the quantity of using-water of customers. By the
statistical anal ysis results, we classify the restaurants into five classes, and make
out the using-water quota for every class
Key words: restaurants; water quota: advanced level; correlation analysis
principal component analysis
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