Noise for dinner - Towards a comprehensive statistical model of the acoustical and overall quality of restaurants

  • Studies on noise in restaurants have shown a multitude of potential negative effects, for example related to mood, overall satisfaction, intended revisit, the ability to communicate and the actual behaviour in the room. In this paper, we investigated the complex interplay between room acoustics, soundscape evaluation, non-acoustical aspects of a restaurant visit and overall restaurant quality. Based on acoustical measurements and reports from 142 persons visiting 12 restaurants in Berlin, we propose a structural equation model including both acoustical and non- acoustical factors and yielding a good overall fit. The model, for instance, suggests that the A-weighted sound level negatively impacts the assessment of overall restaurant quality, while the effect of soundscape pleasantness on overall restaurant quality is mediated by the restaurant’s perceived atmosphere. Moreover, the reverberation time was found to be effective predominantly through its effect on sound strength, whichStudies on noise in restaurants have shown a multitude of potential negative effects, for example related to mood, overall satisfaction, intended revisit, the ability to communicate and the actual behaviour in the room. In this paper, we investigated the complex interplay between room acoustics, soundscape evaluation, non-acoustical aspects of a restaurant visit and overall restaurant quality. Based on acoustical measurements and reports from 142 persons visiting 12 restaurants in Berlin, we propose a structural equation model including both acoustical and non- acoustical factors and yielding a good overall fit. The model, for instance, suggests that the A-weighted sound level negatively impacts the assessment of overall restaurant quality, while the effect of soundscape pleasantness on overall restaurant quality is mediated by the restaurant’s perceived atmosphere. Moreover, the reverberation time was found to be effective predominantly through its effect on sound strength, which leads patrons to increasingly raise their speech level to ensure intelligibility. These results thus emphasize the need to design actively the restaurant’s acoustical atmosphere beyond pure loudness reduction which involves a specific trade-off between comfort and liveliness, depending on the desired character of the place.show moreshow less

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Author:Jochen SteffensORCiD, Stefan WeinzierlORCiD
open access:Diamant - ohne Publikationskosten mit Lizenzhinweis
Institutes:Institute of Sound and Vibration Engineering (ISAVE)
Fachbereich/Einrichtung:Hochschule Düsseldorf / Fachbereich - Medien
Document Type:Conference Proceeding
Year of Completion:2023
Language of Publication:English
Publisher:European Acoustics Association
Place of publication:Turin, Italy
Parent Title (English):Proceedings of the 10th Convention of the European Acoustics Association Forum Acusticum 2023, September 11 - 15, 2023,Torino, Italy
Editor:Arianna Astolfi, Francesco Asdrubali, Louena Shtrepi
Page Number:3
First Page:3325
Last Page:3327
URN:urn:nbn:de:hbz:due62-opus-47908
DOI:https://doi.org/10.61782/fa.2023.0483
ISBN:978-88-88942-67-4
ISSN:2221-3767
GND Keyword:European Acoustics Association; Raumakustik; Restaurant
Corresponding Author:Jochen Steffens
Dewey Decimal Classification:0 Informatik, Informationswissenschaft, allgemeine Werke / 00 Informatik, Wissen, Systeme / 000 Informatik, Informationswissenschaft, allgemeine Werke
Licence (German):Creative Commons - CC BY - Namensnennung 3.0
Release Date:2024/12/10
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