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.…


| 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 |
