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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Main Author: Ahmad Farid Jumari
Other Authors: Gan Woon Seng
Format: Final Year Project
Language:English
Published: 2019
Subjects:
Online Access:http://hdl.handle.net/10356/76889
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Institution: Nanyang Technological University
Language: English
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spelling sg-ntu-dr.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
institution Nanyang Technological University
building NTU Library
continent Asia
country Singapore
Singapore
content_provider NTU Library
collection DR-NTU
language English
topic DRNTU::Engineering::Industrial engineering::Operations research
DRNTU::Engineering::Environmental engineering::Environmental pollution
spellingShingle DRNTU::Engineering::Industrial engineering::Operations research
DRNTU::Engineering::Environmental engineering::Environmental pollution
Ahmad Farid Jumari
Assessing sound levels & its quality at eating places
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.
author2 Gan Woon Seng
author_facet Gan Woon Seng
Ahmad Farid Jumari
format Final Year Project
author Ahmad Farid Jumari
author_sort Ahmad Farid Jumari
title Assessing sound levels & its quality at eating places
title_short 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_sort assessing sound levels & its quality at eating places
publishDate 2019
url http://hdl.handle.net/10356/76889
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