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Acoustic Comfort in Restaurants
How to conduct these measurements would be a nice aca- demic exercise. The classification categories could be based on an integrated sound level such as the A-weighted equiva- lent continuous sound level (LeqA) over 15 minutes, with a value not exceeding something like 95 dB(A) for the highest noise spaces, and down to an LeqA over 30 minutes, with a value not exceeding perhaps 50 dB(A) for the more casual dining spaces. Again, it would be dependent on the owner or other interested parties, maybe the National Restaurant Association, to conduct this type of research to identify the actual decibel-level ranges and how best to measure them.
Good luck and happy eating!
References
American National Standard Institute/Acoustical Society of America (ANSI/ ASA) S12.60. (2010). S12.60-2010 Acoustical Performance Criteria, Design Requirements, and Guidelines for Schools, Part 1: Permanent Schools. Acousti-
cal Society of America, Melville, NY. Available at https://bit.ly/2H4Oykv Brill, L. C., Smith, K., and Wang, L. M. (2018). Building a sound future for students: Considering the acoustics in occupied active classrooms. Acoustics
Today 14(3), 14-22. Available at https://bit.ly/2D4ydJt
British Standards Institution. (2011). Sound System Equipment, Part 16:
Objective Rating of Speech Intelligibility by Speech Transmission Index. BS
EN 60268-16:2011, British Standards Institution, London, UK.
Farber, G. S., and Wang, L. M. (2017). Analyses of crowd-sourced sound levels of restaurants and bars in New York City. Proceedings of Meetings in
Acoustics 31, 040003. https://doi.org/10.1121/2.0000674
Hochgraf, K. A. (2019). The art of concert hall acoustics: Current trends and questions in research and design. Acoustics Today 15(1), 28-36. Available
at https://bit.ly/2TyZZXE
Leibold, L. J., Buss, E., and Calandruccio, L. (2019). Too young for the cocktail
party? Acoustics Today 15(1), 37-43. Available at https://bit.ly/2C7OWuq Sabine, W. C. (1922). Collected Papers on Acoustics. Harvard University Press,
Cambridge, MA.
Scott, G. (2018) An exploratory survey of sound levels in New York City
restaurants and bars. Open Journal of Social Sciences 6, 64-84. Available at
https://bit.ly/2NNAMUb
Siebein, K., and Siebein, G. W. (2017). Case studies that explore the sound- scape of dining. The Journal of the Acoustical Society of America 142, 2593.
Available at https://bit.ly/2UzrT2Q BioSketches
Kenneth P. Roy is the director/owner of LeShanShui Consulting LLC, Holtwood, PA, that provides international consulting in topics relating to architecture, acoustics, and human performance in buildings. Since 1990, he has been an invited lecturer on topics relating to “Architecture and
Acoustics” at 26 universities in 8 countries
and presented over 200 seminars and design workshops on topics relating to “Architectural Acoustic Design” in 24 countries. Before starting his own consulting practice, he worked for the firms of Armstrong World Industries, Owens-Corning Fiberglas, and Paul Veneklasen Associates Consultants in Acoustics.
Keely Siebein is a senior consultant with Siebein Associates, Inc., Gainesville, FL, and has completed research on natural, historic, and urban soundscapes, restau- rant and classroom acoustics, and performance space acoustics as well as worked on over 250 projects around the
world. She recently served as editor for an upcoming publica- tion entitled Bertram Y. Kinzey, Jr.: Contributions and Influences on Current Research, Teaching and Design of the Architecture of Sound. Keely chaired the Ad Hoc Committee on Aquatic Facility Acoustical Design for the Council for the Model Aquatic Health Code (CMAHC) from 2016 to 2017.
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258 | Acoustics Today | Suprminmge2r0201,9Special Issue 131730 Acoustical Society ASA Ad - Little School.indd 1 1/29/19 6:33 AM Reprinted from volume 15, issue 2
