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All issues Volume 7 (2023) Acta Acust., 7 (2023) 32 Full HTML
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Table 1

Summary of parameters of the investigated restaurants.

Room parameters
Value Unit Student canteen Shupitoo Breweria 1 Breweria 2
Maximal capacity People 264 71 84 81
Average maximum of people present during the performed measurement People 189 37 49 27
Average ceiling height m 3.75 3.50 3.40 3.22
Surface m2 1493 513 919 562
Floor area m2 466 145 241 157
Volume m3 1775 525 816 506
Average table distance m 1.35 1.64 1.50 1.12
Area per person (calculated from maximal capacity) m2/person 5.65 7.22 10.97 6.49
Volume per person (calculated from maximal capacity) m3/person 6.62 7.39 9.71 6.24
Average table area per person (calculated from maximal capacity) m2/person 0.26 0.24 0.27 0.26
Average D50 (1.6 m) % 76 81 84 84
Average D50 (3.2 m) % 64 62 71 79
Average reverberation time Tavg s 1.91 0.95 0.99 0.81
Reverberation time at 1000 Hz s 2.47 0.98 1.24 0.94
Reverberation time at 500 Hz s 2.01 1.17 0.86 0.76
Reverberation time T20, mid s 2.24 1.1 1.05 0.85
Average acoustic capacity Nmax Persons 40 24 39 30
Average sound absorption – 0.09 0.17 0.14 0.18
Average sound absorption area per person (calculated from maximum number of people present) m2/person 0.71 2.35 3.19 3.75
Average sound absorption area per person (calculated from maximal capacity) m2/person 0.51 1.22 1.53 1.25

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