Assessing sound levels & its quality at eating places
Sound is a critical modality of servicescapes. Our senses are intensively stimulated at restaurants. Exceptionally noisy environments in restaurants are likely to be a health hazard for people who work at or regularly frequent eating places. The loudness, sharpness and sound pressure level (in dB) a...
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| Format: | Final Year Project (FYP) |
| Language: | English |
| Published: |
2019
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| Online Access: | http://hdl.handle.net/10356/76889 |
| _version_ | 1811694240889044992 |
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| author | Ahmad Farid Jumari |
| author2 | Gan Woon Seng |
| author_facet | Gan Woon Seng Ahmad Farid Jumari |
| author_sort | Ahmad Farid Jumari |
| collection | NTU |
| description | Sound is a critical modality of servicescapes. Our senses are intensively stimulated at restaurants. Exceptionally noisy environments in restaurants are likely to be a health hazard for people who work at or regularly frequent eating places. The loudness, sharpness and sound pressure level (in dB) are factors that influences diner’s evaluation of acoustic comfort on sound sources.
This project investigates the eating places soundscapes all around the campus of the Nanyang Technological University, which will also emphasize on the sonic environment quality as well as any potential loss of hearing risk in eating places. The data collection includes sound level on-site, audio recordings excerpts from which psychoacoustic indicators such as Sharpness and Loudness were tabulated, perceptual ratings using the British Standards Institution (BSI) Standards Publication of International Organization for Standardization (ISO) 2018 as well as annotations of the physical features such as occupancy and weather.
The acoustic environment was evaluated based on the holistic quality of the soundscapes and perceived spatial qualities at the various locations through evaluations from the subjective tests of about 30 participants. In this report, analysis and implications of the evaluations on the selected recorded excerpts for soundscape quality assessment are studied and discussed. |
| first_indexed | 2024-10-01T07:04:26Z |
| format | Final Year Project (FYP) |
| id | ntu-10356/76889 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T07:04:26Z |
| publishDate | 2019 |
| record_format | dspace |
| spelling | ntu-10356/768892023-07-07T16:52:10Z Assessing sound levels & its quality at eating places Ahmad Farid Jumari Gan Woon Seng School of Electrical and Electronic Engineering Centre for Signal Processing DRNTU::Engineering::Industrial engineering::Operations research DRNTU::Engineering::Environmental engineering::Environmental pollution Sound is a critical modality of servicescapes. Our senses are intensively stimulated at restaurants. Exceptionally noisy environments in restaurants are likely to be a health hazard for people who work at or regularly frequent eating places. The loudness, sharpness and sound pressure level (in dB) are factors that influences diner’s evaluation of acoustic comfort on sound sources. This project investigates the eating places soundscapes all around the campus of the Nanyang Technological University, which will also emphasize on the sonic environment quality as well as any potential loss of hearing risk in eating places. The data collection includes sound level on-site, audio recordings excerpts from which psychoacoustic indicators such as Sharpness and Loudness were tabulated, perceptual ratings using the British Standards Institution (BSI) Standards Publication of International Organization for Standardization (ISO) 2018 as well as annotations of the physical features such as occupancy and weather. The acoustic environment was evaluated based on the holistic quality of the soundscapes and perceived spatial qualities at the various locations through evaluations from the subjective tests of about 30 participants. In this report, analysis and implications of the evaluations on the selected recorded excerpts for soundscape quality assessment are studied and discussed. Bachelor of Engineering (Electrical and Electronic Engineering) 2019-04-22T07:17:49Z 2019-04-22T07:17:49Z 2019 Final Year Project (FYP) http://hdl.handle.net/10356/76889 en Nanyang Technological University 104 p. application/pdf |
| spellingShingle | DRNTU::Engineering::Industrial engineering::Operations research DRNTU::Engineering::Environmental engineering::Environmental pollution Ahmad Farid Jumari Assessing sound levels & its quality at eating places |
| title | Assessing sound levels & its quality at eating places |
| title_full | Assessing sound levels & its quality at eating places |
| title_fullStr | Assessing sound levels & its quality at eating places |
| title_full_unstemmed | Assessing sound levels & its quality at eating places |
| title_short | Assessing sound levels & its quality at eating places |
| title_sort | assessing sound levels its quality at eating places |
| topic | DRNTU::Engineering::Industrial engineering::Operations research DRNTU::Engineering::Environmental engineering::Environmental pollution |
| url | http://hdl.handle.net/10356/76889 |
| work_keys_str_mv | AT ahmadfaridjumari assessingsoundlevelsitsqualityateatingplaces |