Subjective evaluation of restaurant acoustics in a virtual sound environment

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Abstract

Many restaurants have smooth rigid surfaces made of wood, steel, glass, and concrete. This often results in a lack of sound absorption. Such restaurants are notorious for high sound noise levels during service that most owners actually desire for representing vibrant eating environments, although surveys report that noise complaints are on par with poor service. This study investigated the relation between objective acoustic parameters and subjective evaluation of acoustic comfort at five restaurants in terms of three parameters: noise annoyance, speech intelligibility, and privacy. At each location, customers filled out questionnaire surveys, acoustic parameters were measured, and recordings of restaurant acoustic scenes were obtained with a 64-channel spherical array. The acoustic scenes were reproduced in a virtual sound environment (VSE) with 64 loudspeakers placed in an anechoic room, where listeners performed subjective evaluation of noise annoyance
and privacy and a speech intelligibility test for each restaurant noise background. It was found that subjective evaluations of acoustic comfort correlate with occupancy rates and measured noise levels, that survey and listening test results agreed well and that, in the VSE, speech reception thresholds were similar for the five reproduced restaurant backgrounds.
Original languageEnglish
Title of host publicationProceedings of 45th International Congress and Exposition on Noise Control Engineering
EditorsWolfgang Kropp
PublisherGerman Acoustical Society (DEGA)
Publication date2016
Pages6140-6149
ISBN (Electronic) 978-3-939296-11-9
Publication statusPublished - 2016
Event45th International Congress and Exposition on Noise Control Engineering, INTER-NOISE 2016 - Hamburg, Germany
Duration: 21 Aug 201624 Aug 2016
Conference number: 45
http://www.internoise2016.org/

Conference

Conference45th International Congress and Exposition on Noise Control Engineering, INTER-NOISE 2016
Number45
CountryGermany
CityHamburg
Period21/08/201624/08/2016
Internet address

Keywords

  • Restaurant noise
  • Virtual sound reproduction
  • Noise annoyance

Cite this

Nielsen, N. Ø., Marschall, M., Santurette, S., & Jeong, C-H. (2016). Subjective evaluation of restaurant acoustics in a virtual sound environment. In W. Kropp (Ed.), Proceedings of 45th International Congress and Exposition on Noise Control Engineering (pp. 6140-6149). German Acoustical Society (DEGA).
Nielsen, Nicolaj Østergaard ; Marschall, Marton ; Santurette, Sébastien ; Jeong, Cheol-Ho. / Subjective evaluation of restaurant acoustics in a virtual sound environment. Proceedings of 45th International Congress and Exposition on Noise Control Engineering. editor / Wolfgang Kropp. German Acoustical Society (DEGA), 2016. pp. 6140-6149
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abstract = "Many restaurants have smooth rigid surfaces made of wood, steel, glass, and concrete. This often results in a lack of sound absorption. Such restaurants are notorious for high sound noise levels during service that most owners actually desire for representing vibrant eating environments, although surveys report that noise complaints are on par with poor service. This study investigated the relation between objective acoustic parameters and subjective evaluation of acoustic comfort at five restaurants in terms of three parameters: noise annoyance, speech intelligibility, and privacy. At each location, customers filled out questionnaire surveys, acoustic parameters were measured, and recordings of restaurant acoustic scenes were obtained with a 64-channel spherical array. The acoustic scenes were reproduced in a virtual sound environment (VSE) with 64 loudspeakers placed in an anechoic room, where listeners performed subjective evaluation of noise annoyanceand privacy and a speech intelligibility test for each restaurant noise background. It was found that subjective evaluations of acoustic comfort correlate with occupancy rates and measured noise levels, that survey and listening test results agreed well and that, in the VSE, speech reception thresholds were similar for the five reproduced restaurant backgrounds.",
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Nielsen, NØ, Marschall, M, Santurette, S & Jeong, C-H 2016, Subjective evaluation of restaurant acoustics in a virtual sound environment. in W Kropp (ed.), Proceedings of 45th International Congress and Exposition on Noise Control Engineering. German Acoustical Society (DEGA), pp. 6140-6149, 45th International Congress and Exposition on Noise Control Engineering, INTER-NOISE 2016, Hamburg, Germany, 21/08/2016.

Subjective evaluation of restaurant acoustics in a virtual sound environment. / Nielsen, Nicolaj Østergaard; Marschall, Marton; Santurette, Sébastien; Jeong, Cheol-Ho.

Proceedings of 45th International Congress and Exposition on Noise Control Engineering. ed. / Wolfgang Kropp. German Acoustical Society (DEGA), 2016. p. 6140-6149.

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

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AB - Many restaurants have smooth rigid surfaces made of wood, steel, glass, and concrete. This often results in a lack of sound absorption. Such restaurants are notorious for high sound noise levels during service that most owners actually desire for representing vibrant eating environments, although surveys report that noise complaints are on par with poor service. This study investigated the relation between objective acoustic parameters and subjective evaluation of acoustic comfort at five restaurants in terms of three parameters: noise annoyance, speech intelligibility, and privacy. At each location, customers filled out questionnaire surveys, acoustic parameters were measured, and recordings of restaurant acoustic scenes were obtained with a 64-channel spherical array. The acoustic scenes were reproduced in a virtual sound environment (VSE) with 64 loudspeakers placed in an anechoic room, where listeners performed subjective evaluation of noise annoyanceand privacy and a speech intelligibility test for each restaurant noise background. It was found that subjective evaluations of acoustic comfort correlate with occupancy rates and measured noise levels, that survey and listening test results agreed well and that, in the VSE, speech reception thresholds were similar for the five reproduced restaurant backgrounds.

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Nielsen NØ, Marschall M, Santurette S, Jeong C-H. Subjective evaluation of restaurant acoustics in a virtual sound environment. In Kropp W, editor, Proceedings of 45th International Congress and Exposition on Noise Control Engineering. German Acoustical Society (DEGA). 2016. p. 6140-6149