Room acoustics, soundscapes and customer satisfaction in restaurants – a field study
* Präsentierender Autor
Zusammenfassung:Studies of the hospitality industry on restaurant quality only partially consider the acoustical side of atmosphere. In contrast, studies on restaurant acoustics make high demands in terms of low reverberation times to account for speech intelligibility. This raises questions regarding the reasons for this discrepancy and desirable auditive characteristics in the context of restaurants. We thus carried out a correlational field study involving a sample of 12 restaurant settings. In this study, we investigated the effect of reverberation time and sound pressure level on customers’ perceived affective quality of the soundscape. In addition, the relationship between soundscape pleasantness and the overall satisfaction with the restaurant was analyzed. Analyses using linear mixed-effects models revealed that the soundscape indicators pleasantness and eventfulness are related to the (room) acoustical parameters sound pressure level and reverberation time. Moreover, soundscape pleasantness judgments were shown to predict overall customer satisfaction. Theoretical and practical implications for the acoustical design of restaurants are discussed.