Psychoacoustic, physical, and perceptual features of restaurants : a field survey in Singapore
Sound is a multi-faceted phenomenon and a critical modality in all kinds of sevicescapes. At restaurants, our senses are intensively stimulated. They are social places that depend on acoustic design for their success. Considering the large economic interests, surprisingly little empirical research o...
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| Formato: | Journal Article |
| Idioma: | English |
| Publicado em: |
2015
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| Acesso em linha: | https://hdl.handle.net/10356/106628 http://hdl.handle.net/10220/25071 |
| _version_ | 1826115878175899648 |
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| author | Lindborg, PerMagnus |
| author2 | School of Art, Design and Media |
| author_facet | School of Art, Design and Media Lindborg, PerMagnus |
| author_sort | Lindborg, PerMagnus |
| collection | NTU |
| description | Sound is a multi-faceted phenomenon and a critical modality in all kinds of sevicescapes. At restaurants, our senses are intensively stimulated. They are social places that depend on acoustic design for their success. Considering the large economic interests, surprisingly little empirical research on the psychoacoustics of restaurants is available. Contributing to theory building, this article proposes a typology of designed and non-designed sonic elements in restaurants. Results from a survey of 112 restaurants in Singapore are presented, with a focus on one element of the typology, namely interior design materials. The collected data included on-site sound level, audio recordings from which psychoacoustic descriptors such as Loudness and Sharpness were calculated, perceptual ratings using the Swedish Soundscape Quality protocol, and annotations of physical features such as Occupancy. We have introduced a measure, Priciness, to compare menu cost levels between the surveyed restaurants. Correlation analysis revealed several patterns: for example, that Priciness was negatively correlated with Loudness. Analysis of annotations of interior design materials supported a classification of the restaurants in categories of Design Style and Food Style. These were investigated with MANOVA, revealing significant differences in psychoacoustic, physical, and perceptual features between categories among the surveyed restaurants: for example, that restaurants serving Chinese food had the highest prevalence of stone materials, and that Western-menu places were the least loud. Some implications for managers, acoustic designers, and researchers are discussed. |
| first_indexed | 2024-10-01T04:02:18Z |
| format | Journal Article |
| id | ntu-10356/106628 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T04:02:18Z |
| publishDate | 2015 |
| record_format | dspace |
| spelling | ntu-10356/1066282020-02-26T14:40:56Z Psychoacoustic, physical, and perceptual features of restaurants : a field survey in Singapore Lindborg, PerMagnus School of Art, Design and Media DRNTU::Science::Physics::Acoustics DRNTU::Social sciences::Psychology::Applied psychology DRNTU::Visual arts and music::Architecture Sound is a multi-faceted phenomenon and a critical modality in all kinds of sevicescapes. At restaurants, our senses are intensively stimulated. They are social places that depend on acoustic design for their success. Considering the large economic interests, surprisingly little empirical research on the psychoacoustics of restaurants is available. Contributing to theory building, this article proposes a typology of designed and non-designed sonic elements in restaurants. Results from a survey of 112 restaurants in Singapore are presented, with a focus on one element of the typology, namely interior design materials. The collected data included on-site sound level, audio recordings from which psychoacoustic descriptors such as Loudness and Sharpness were calculated, perceptual ratings using the Swedish Soundscape Quality protocol, and annotations of physical features such as Occupancy. We have introduced a measure, Priciness, to compare menu cost levels between the surveyed restaurants. Correlation analysis revealed several patterns: for example, that Priciness was negatively correlated with Loudness. Analysis of annotations of interior design materials supported a classification of the restaurants in categories of Design Style and Food Style. These were investigated with MANOVA, revealing significant differences in psychoacoustic, physical, and perceptual features between categories among the surveyed restaurants: for example, that restaurants serving Chinese food had the highest prevalence of stone materials, and that Western-menu places were the least loud. Some implications for managers, acoustic designers, and researchers are discussed. MOE (Min. of Education, S’pore) Accepted version 2015-02-18T01:18:14Z 2019-12-06T22:15:11Z 2015-02-18T01:18:14Z 2019-12-06T22:15:11Z 2015 2015 Journal Article Lindborg, P. (2015). Psychoacoustic, physical, and perceptual features of restaurants : a field survey in Singapore. Applied acoustics, 92, 47-60. 0003-682X https://hdl.handle.net/10356/106628 http://hdl.handle.net/10220/25071 10.1016/j.apacoust.2015.01.002 en Applied acoustics © 2015 Elsevier Ltd. This is the author created version of a work that has been peer reviewed and accepted for publication by Applied Acoustics, Elsevier Ltd. It incorporates referee’s comments but changes resulting from the publishing process, such as copyediting, structural formatting, may not be reflected in this document. The published version is available at: [http://dx.doi.org/10.1016/j.apacoust.2015.01.002]. application/pdf |
| spellingShingle | DRNTU::Science::Physics::Acoustics DRNTU::Social sciences::Psychology::Applied psychology DRNTU::Visual arts and music::Architecture Lindborg, PerMagnus Psychoacoustic, physical, and perceptual features of restaurants : a field survey in Singapore |
| title | Psychoacoustic, physical, and perceptual features of restaurants : a field survey in Singapore |
| title_full | Psychoacoustic, physical, and perceptual features of restaurants : a field survey in Singapore |
| title_fullStr | Psychoacoustic, physical, and perceptual features of restaurants : a field survey in Singapore |
| title_full_unstemmed | Psychoacoustic, physical, and perceptual features of restaurants : a field survey in Singapore |
| title_short | Psychoacoustic, physical, and perceptual features of restaurants : a field survey in Singapore |
| title_sort | psychoacoustic physical and perceptual features of restaurants a field survey in singapore |
| topic | DRNTU::Science::Physics::Acoustics DRNTU::Social sciences::Psychology::Applied psychology DRNTU::Visual arts and music::Architecture |
| url | https://hdl.handle.net/10356/106628 http://hdl.handle.net/10220/25071 |
| work_keys_str_mv | AT lindborgpermagnus psychoacousticphysicalandperceptualfeaturesofrestaurantsafieldsurveyinsingapore |