A Conceptual Framework for Acoustic Comfort Classification in Eatery Places: Critical Reviews of the Determining Factors
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REVIEW PAPER
A Conceptual Framework for Acoustic Comfort Classification in Eatery Places: Critical Reviews of the Determining Factors Noor Aini Mistar1 · Raha Sulaiman1 · Nazli Bin Che Din1 Received: 2 June 2020 / Accepted: 13 September 2020 © Australian Acoustical Society 2020
Abstract In the context of eatery places, it is important that people concentrate and focus on the smells and tastes of their food and drinks to ensure that they are satisfied with their meals, as this influences the positive behavior of the intent to return and can prompt them to recommend an eatery place to others later. A higher level of noise may distract people from having a fine dining experience and could interfere with their sense of smell and taste. Ultimately, long-term exposure to noise will affect not only a person’s health and well-being but also his or her social interactions, communication and preferences for acoustic comfort during the dining experience. This paper will discuss the critical literature reviews of the determining factors of this phenomenon in order to develop a conceptual framework by which to classify eatery place typologies and diners’ perceived acoustic comfort. The main goal of this paper is to clearly elucidate the different categorizations of eatery places and the determining factors that might have significant effects on human acoustic comfort. Therefore, the paper aims to develop a framework based on the determining factors of acoustic comfort classification in eatery places. This framework can be used by diners as a reference for selecting suitable eatery places based on their preferences. Keywords Eatery places · Noise · Determining factors · Perceived acoustical comfort · Conceptual framework
1 Introduction Eatery places are where food is cooked and prepared to be served to customers. These places vary from fine-dining establishments to inexpensive cafeterias. Generally, there are tables and chairs at which diners are seated. The décor varies in quality according to the concept and objectives of the establishment [1]. The classification of an eatery place can vary depending on its customers and their activities [2]. Various attributes, such as an establishment’s services and menu, determine the classification of eatery places and restaurants. The classification of eatery places and restaurants is significantly important in hospitality research [3], as it provides strong and reliable sources not only to restaurateurs but also to diners. Subsequently, these classifications also affect the perceived restaurant environment during the dining period, particularly the acoustic environment.
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Nazli Bin Che Din [email protected] The Centre for Building, Construction and Tropical Architecture (BuCTA), Faculty of Built Environment, University of Malaya, Kuala Lumpur 50603, Malaysia
The ambience of a restaurant is often what its customers come back for, regardless of the restaurant’s good food and quality of service [4]. Multiple attributes of an eatery, such as its food quality and atmosphere, have
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