Evaluation and optimization of acoustical environments in eating establishments

Abstract

Complaints from hard-of-hearing faculty members at UBC about communicating verbally in one of the upscale restaurants on the campus led to a study of acoustical environments in eating establishments and how to optimize them. Speech intelligibility and speech privacy are important considerations in the design of eating establishments; however, they are commonly overlooked. In this preliminary research, three bistros were considered. Physical measurements were done and associated acceptability criteria applied to evaluate the environments. The noise exposures of employees and customers were measured and compared to maximum permitted occupational limits. Worker noise exposures were in the range 80–84 dBA. Customers were often exposed to levels over 75 dBA; especially at lunchtime it exceeded 80 dBA. The CATT room-acoustical prediction model was used to study the physical and acoustical factors that affect the acoustical environments in eating establishments and how optimize them. The effect of facility modifications, including the use of sound-absorbing wall panels, lowered and improved acoustical ceilings, and partial barriers between tables were predicted.