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作者

来源

JOURNAL OF URBAN PLANNING AND DEVELOPMENT,Vol.145,Issue1

语言

英文

关键字

Big data; Small data; Combination; Popularity; Catering provider; NETWORK; AGGLOMERATIONS; LOCATION; PATTERNS; INTERNET; QUALITY; REGIONS; CITIES

作者单位

[Qin, Xiao; Zhen, Feng] Nanjing Univ, Sch Architecture & Urban Planning, Dept Urban Planning, Nanjing 210093, Jiangsu, Peoples R China. [Gong, Yanhao] Nanjing Univ, Sch Geog & Oceanog Sci, Dept Land Resources & Tourism, Nanjing 210093, Jiangsu, Peoples R China. Zhen, F (reprint author), Nanjing Univ, Sch Architecture & Urban Planning, Dept Urban Planning, Nanjing 210093, Jiangsu, Peoples R China. E-Mail: x.qin@nju.edu.cn; 970222177@qq.com; 283817702@qq.com

标签

城市规划,智慧城市 | 其他

摘要

Using big and small data in urban studies has its advantages and limitations. Combining both data types instead of focusing only on big data is necessary. We took Nanjing as a case study to analyze the popularity of catering space using big and small data collected from Dianping.com and other sources. First, using online comments, we built a new index system to evaluate the popularity of catering providers and their spatial characteristics on the basis of a big-data approach. Second, we sampled a small group of catering providers registered on the website to discuss popularity factors through a regression model, whose variables were calculated from website data and small-data sources. Finally, we found a low level of catering provider popularity in Nanjing with a spatial distribution showing features of central flow theory (clear hierarchy, grading influenced by mobility and popularity, scattered and independent development). Some of the indicators having a significant effect on the popularity of these catering providers were type, size, per capita consumption, dish taste, atmosphere, service, basic price of commercial land, and number of similar providers within 300 m. Our study found a path for both combining big and small data and supporting catering space planning by urban governments, operation and site selection by catering providers, and dining and travel options chosen by consumers.