Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-12064
For citation please use:
Main Title: Junk Food or Haute Cuisine to the Ear? – Investigating the Relationship Between Room Acoustics, Soundscape, Non-Acoustical Factors, and the Perceived Quality of Restaurants
Author(s): Steffens, Jochen
Wilczek, Tobias
Weinzierl, Stefan
Type: Article
URI: https://depositonce.tu-berlin.de/handle/11303/13272
http://dx.doi.org/10.14279/depositonce-12064
License: https://creativecommons.org/licenses/by/4.0/
Abstract: Sound and music are well-studied aspects of the quality of experience in restaurants; the role of the room acoustical conditions, their influence on the visitors’ soundscape evaluation and their impact on the overall customer satisfaction in restaurants, however, has received less scientific attention. The present field study therefore investigated whether sound pressure level, reverberation time, and soundscape pleasantness can predict factors associated with overall restaurant quality. In total, 142 persons visiting 12 restaurants in Berlin rated relevant acoustical and non-acoustical factors associated with restaurant quality. Simultaneously, the A-weighted sound pressure level (LA,eq,15) was measured, and the reverberation time in the occupied state (T20,occ) was obtained by measurements performed in the unoccupied room and a subsequent calculation of the occupied condition according to DIN 18041. Results from linear mixed-effects models revealed that both the LA,eq,15 and T20,occ had a significant influence on soundscape pleasantness and eventfulness, whereby the effect of T20,occ was meditated by the LA,eq,15. Also, the LA,eq,15 as well as soundscape pleasantness were significant predictors of overall restaurant quality. A comprehensive structural equation model including both acoustical and non-acoustical factors, however, indicates that the effect of soundscape pleasantness on overall restaurant quality is mediated by the restaurant’s atmosphere. Our results support and extend previous findings which suggest that the acoustical design of restaurants involves a trade-off between comfort and liveliness, depending on the desired character of the place.
Subject(s): comfort
gastronomy acoustics
soundscape
room acoustics
reverberation time
restaurant quality
restaurant acoustics
noise
Issue Date: 13-May-2021
Date Available: 23-Jun-2021
Language Code: en
DDC Class: 620 Ingenieurwissenschaften und zugeordnete Tätigkeiten
Sponsor/Funder: DFG, 414044773, Open Access Publizieren 2021 - 2022 / Technische Universität Berlin
Journal Title: Frontiers in Built Environment
Publisher: Frontiers
Volume: 7
Article Number: 676009
Publisher DOI: 10.3389/fbuil.2021.676009
EISSN: 2297-3362
TU Affiliation(s): Fak. 1 Geistes- und Bildungswissenschaften » Inst. Sprache und Kommunikation » FG Audiokommunikation
Appears in Collections:Technische Universität Berlin » Publications

Files in This Item:
fbuil-07-676009.pdf
Format: Adobe PDF | Size: 1.36 MB
DownloadShow Preview
Thumbnail
fbuil-07-676009-g007.tif
Format: TIFF | Size: 200.36 kB
Download
Thumbnail
fbuil-07-676009-g004.tif
Format: TIFF | Size: 40.8 kB
Download
Thumbnail
datasheet1.pdf
Format: Adobe PDF | Size: 123.79 kB
DownloadShow Preview
Thumbnail
fbuil-07-676009-g006.tif
Format: TIFF | Size: 41.67 kB
Download
Thumbnail
fbuil-07-676009-g002.tif
Format: TIFF | Size: 319.77 kB
Download
Thumbnail
fbuil-07-676009-g005.tif
Format: TIFF | Size: 40.47 kB
Download
Thumbnail
fbuil-07-676009-g003.tif
Format: TIFF | Size: 281.96 kB
Download
Thumbnail
fbuil-07-676009-g001.tif
Format: TIFF | Size: 56.66 kB
Download
Thumbnail

Item Export Bar

This item is licensed under a Creative Commons License Creative Commons