The acoustical environments, and the acoustical conditions to which customers and workers are exposed, were evaluated in ten existing eating establishments. The perceived quality of the EE acoustical environments for customers and employees, and how respondent-related factors and the EE acoustical characteristics affect it, were investigated. These objectives were achieved by way of physical and acoustical measurements, and customer and employee questionnaires and their statistical analysis. Summary statistics, and the results of correlation and stratification analyses of the data, are reported and interpreted. A simple regression model for the reduction of customer enjoyment of the dining experience is presented. Lessons learned for EE design are discussed.
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