School of Architecture, Building and Design Bachelor of Science (Hons) in Architecture

Building Science 2

ARC 3413

Project 1: Lighting and Acoustics Performance Evaluation and Design

Tutor: Mr. Sanjeh

Group Members: Ahmad Ridhwan Ahmad 0311384 Amir Hakim Sazali 0314707 Arif Zakwan Abdul Hamid 0303736 Nadia Othman 0303423 Syed Zain Syed Azman 0304845

Site: FIQ’s Gastronomy, SS19 Subang Jaya

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Table of content 1.0 Introduction 3 2.0 Precedent studies 4 3.0 Research methodology 8 4.0 Measured drawings 9 5.0 Lighting Analysis

5.1 Zonings 12 5.2 Data tabulation 12 5.3 Building design and layout 15 5.4 Natural lighting 16 5.5 Artificial lighting 16 5.6 Glare Zone Analysis 18 5.7 Type of Lightings 19 5.8 Materials Reflectance 20 5.9 Lumen methods 24

6.0 Acoustic Analysis 6.1 Zoning 26 6.2 Data tabulation 28 6.3 External noise factors 30 6.4 Interior noise source 31 6.5 Data analysis 33 6.6 Calculation for Reverberation 36 6.7 Calculation for SRI 38

7.0 Conclusion 40 8.0 Reference 41

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1.0 Introduction Lighting at work is very important to the health and safety of the users. The quicker and easier it is to see the hazard, the more easily it is avoided. The types of hazard present at work therefore determine the lighting requirements for safe operation. Poor lighting can affect the health of people at work causing eyestrain, migraine and headaches. Employers need to identify priorities and set targets for improvement. They will need to assess whether the lighting design is suitable and safe for the type of work being done. Acoustics design is an element which concern the control of sound in spaces especially enclosed spaces. The requirement differs in relation to usage of spaces. It is good to preserve the desired noise and eliminate unwanted sound to provide a comfortable environment for the users. In a group of five, we have chosen FIQ’s Gastronomy situated at SS19, Subang Jaya. We conducted several site visit to the restaurant to get the readings and analysis of the lighting and acoustics of the site.

F.I.Q stands for Food, Innovation and Quality, an acronym that all together represents the foundation they have built in their restaurant and their commitment to not only satisfy the hunger for food but also the hunger for excellence in the field of culinary science.

Exquisite food isn’t reserved just for black ties and fancy dresses. They are welcoming contemporary setting that will put us at ease and allow to experience casual dining at its finest. In their open-kitchen concept, they craft their dishes with creativity and sophisticated composition of high quality and fresh ingredients. From their bread to pasta, each plate served is passionately made from scratch in an observable environment that will surely intrigue and entertain us.

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2.0 Precedent Studies 2.1 Lighting

Element Café by designphase dba Singapore

The Element Café has already been a reputable name for some time in the Sinaporean dining scene, but recent renovations by the firm has transformed it into a very elegant café that is filled with deep meaning. The vibrant wooden walls and the arrangement of lights makes the space very lively for customers.

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Lighting Fixtures Fixture Type Fixture Material Type of Bulb

CFL Lighting

Glass

Compact Flourescent Lamp (Twist shape)

CFL Lighting

Aluminium

Incandescent Lamp (Spherical)

Recessed Light

Steel

LED Flood Light

Table Light

Aluminium

Incandescent Lamp (Spherical)

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2.2 Acoustics

Blue Frog Lounge by Serie Architects Mumbai, India

The Blue Frog lounge offers the highest qualities of performance venues, with efficient acoustic designs to elevate its status as a music lounge where people can come and enjoy the vibrant sounds of performing acts whilst indulging in good food and beverages in the comfort of the lounge’s ‘pocket spaces’.

The layout of the venue involves a performance stage, and a circular dance floor a step down. Surrounding the dance floor is a network of circular pods that customers can dine in. The deep structure that was employed is of a cellular organization composed of circles of varying sizes in plan approximating a horseshoe configuration. The differential extrusions of these circles placed at different levels as tiered cylindrical seating booths, allow the eye level of diners and standing patrons to be distributed across staggered levels that increase in height away from the stage.

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These circular seating areas not only give the diners their own private space, but they also help in the amplification of sound. Being a music lounge, there is bound to be a lot of noise that could hinder one’s hearing, this would break the initial purpose of the customers. These pods are fitted with wooden panels that help reflect speech frequencies, it amplifies one’s speech so that the customers can converse better while still enjoying live music.

The walls surrounding the stage and the dance floor have a very distinct feature. The bumpy texture of the walls helps in absorbing sound. They are casted individually to 600mm by 600mm, and then stuck together and sanded. A layer of Rockwool is placed behind these panels to absorb low frequencies. It is important for music/ performance venues not to produce too much echo. To stop extensive reverberation time, these types of design features are fitted to produce a high quality venue.

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3.0 Research Methodology

3.1 Precedent Studies

For the precedent study, we research base on the same type of space usage. All precedent are in the form of cafe/restaurant which is suitable with what we are studying, the Fiqs Gastronomy.

3.2 Lighting

Data collection for lighting in FIQ’s Gastronomy was conducted using the Lux Meter. It was placed 1 meter above the ground and readings were taken at the space in between gridlines in the floor plan (2 meters apart). The readings were taken at the peak hour and non-peak hours.

3.3 Acoustics

Data collection for lighting in FIQ’s Gastronomy was conducted using the Sound Level Meter. It was placed 1 meter above the ground and readings were taken at the space in between gridlines in the floor plan (2 meters apart). The readings were taken at the peak hour and non-peak hours.

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4.0 Measured Drawings

Floor Plan with lighting fixtures Scale 1:150

Floor Plan with table arrangement Scale 1:150

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Section A-A Scale 1:100

Section B-B Scale 1:100

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Zonings of Fiqs Gastronomy

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5.0 Lighting Analysis

5.1 Zonings

Zonings of the light analysis would be on Zone 1 and Zone 2. Zone 1 comprises of the smoking area/ well ventilated area of the restaurant. Zone 1 is mainly surrounded with glass panels to allow the effect of seating at on outdoor area. Zone 2 would be the area which is closed to the open kitchen area. The entrance to the restaurant is also situated at Zone 2. Zone 1= Dining Area Zone 2= Open Kitchen/ Indoor Dining We could not access the kitchen area. Hence, we just observe the area which also contribute noise to the restaurant.

5.2 Tabulation of Data FIQ’s Gastronomy opens at 11am and closes at 10 pm everyday except for Mondays. The data collected is within a 2m by 2m area. All readings were taken at a 1m height from ground. The restaurant is situated at a row of shophouses used as offices. Hence, the peak hours will be during the lunch hour.

    Light  Data  (LUX)   Light  Data  (LUX)  

   Peak   Hour   (12.00pm-­‐2.00pm)  

Non-­‐   Peak   Hour   (6.00pm-­‐8.00pm)  

1   57   72  2   34   70  3   31   67  4   70   70  5   46   68  6   33   70  7   63   65  8   57   55  9   32   65  10   86   71  11   40   70  12   38   69  13   100   67  14   75   69  15   60   79  16   790   71  17   180   74  18   80   72  

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19   600   69  20   116   68  21   50   76  22   100   73  23   83   72  24   56   75  25   80   72  26   40   70  27   41   67  28   73   70  29   46   70  30   40   73  31   47   69  32   32   73  33   33   70  34   19   69  35   25   70  36   20   69  

    Light  Data  (LUX)   Light  Data  (LUX)  

   Peak   Hour   (12.00pm-­‐2.00pm)  

Non-­‐   Peak   Hour   (6.00pm-­‐8.00pm)  

1   57   72  2   34   70  3   31   67  4   70   70  5   46   68  6   33   70  7   63   65  8   57   55  9   32   65  10   86   71  11   40   70  12   38   69  13   100   67  14   75   69  15   60   79  16   790   71  17   180   74  18   80   72  19   600   69  20   116   68  21   50   76  22   100   73  

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23   83   72  24   56   75  25   80   72  26   40   70  27   41   67  28   73   70  29   46   70  30   40   73  31   47   69  32   32   73  33   33   70  34   19   69  35   25   70  36   20   69  

Based on the lighting data table above, few observation have been discussed. Observation 1: Light data shows that the lux readings for Zone 1 are higher during the peak hours. Discussion 1: This is because, during the peak hours, it will be during 12pm-2pm. Zone 1 consists of an outdoor dining concept with glass panels as walls and doors. The glass panel sizes are quite huge with a 1m width and 3m high measurement. There is also an open space at the side of the restaurant, that allows maximum light to penetrate into the dining area. Observation 2: The light data during non peak hours, which is towards night, shows a regular reading. There are some places that has a higher reading, differ from the regular lux reading (50-70s). Discussion 2: This is because the usage of artificial light is used. Hence, the readings are maintainable throughout the night. The higher reading is due to the high number of luminance placed on an area. Some luminance are placed close to each other, creating a higher lux level.

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5.3 Building Design and Layout The restaurant is situated away from the hustle and bustle of Subang Jaya. To go the restaurant you will enter a housing area first before seeing the row of shophouses. The shophouses are mainly used as offices. It is located at the ground level of the row of shophouses, hence the sunlight can only come in thru the entrance glass door. Despite being in a row of shophouses, this restaurant is a corner lot. They have extra space outside of the outdoor dining. This is where most natural lighting enters the dining space. At 12pm, as it is situated near offices, the restaurant starts to fill up for those who are having lunch there. During this time, the blinds near the windows are wind down. This is to reduce the glare to the users.

By afternoon, there are not much natural lighting around the area. That is when the artificial lights are used.

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5.4 Natural Lighting

Daylight Factor Calculation Daylight factors are used in architecture in order to assess the internal natural lighting levels as perceived on the working plane. It is to determine if the light would be sufficient for the occupants of the space to carry out their normal activities. It is the ratio of internal light level to external light level. DF= (Ei / Eo) x 100% DF- Daylight Factor Ei- Indoor Illuminance Eo- Outdoor Illuminance

Zone 1- Outdoor Dining

Time  Data  Collected  (lux)  Outdoor   Indoor  

12.00pm   32000   790   DF= (Ei/Eo) x 100% DF= 790/32000 x 100% = 2.46%

Based on the calculation of daylight factor of Zone1, it is shown that the daylight factor is 2.46%, which, based on the table is distributed fairly. It has an average daylight factor which is enough to light up the space. Based on MS 1525, the dining area’s percentage of daylight factor should be 2%, which in this calculation is fulfilled for the zone.

Zone 2- Indoor Dining/ Open Kitchen

Time  Data  Collected  (lux)  Outdoor   Indoor  

12.00pm   32000   180  

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DF= (Ei/Eo) x 100%

DF= 180/32000 x 100% = 0.56%

Based on the calculation in Zone 2, the daylight factor is 0.56%. This is considered as dark. This zone has a bad dayliht lighting which require them to use artificial light. Based on our observation, the result is proven. When we were at the site at 11am, they had to turn on the lights in Zone 2, whereas in Zone 1, the zone are lit up by the natural lighting that comes in through the window glasses.

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5.5 Glare Zone Analysis Glare occurs when there is a contrast of luminance and causes visual discomfort.

5.5.1 Daylight Glare

With the usage of glasses surrounding Zone 1, that is where the highest glare for the space. Users who sits near the glass window will feel the heat and the glare when they use their phones or doing work. From Zone 1, the daylight enters Zone 2 by the windows from Zone 1 and the entrance door.

5.5.2 Artificial Lights Glare

Openings Windows

Openings Windows

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Most glares will be from the artificial lights. The restaurant is highly dependable on artificial lights. Most artificial lights ranging from 400-600 lux.

5.6 Type of Lightings

5.6.1 Pendant Lights

Some spaces in the restaurant is light up by pendant ligting. The pendant lights are used at every centre of the zones. This is also to attract people and to direct to two different zones. Several pendant are placed in front of the kitchen counter, the place where they put the food and wait for the waiters to serve to the customers.

5.6.2 Suspended- Hanging Lights All spaces in the restaurant is mainly light up by pendant ligting. By using pendant, the spaces are evenly distributed by the wide direction of the lumen. This explains the moderate reading when the lumens are light up which is mostly during the non peak hour (night).

Zone   Picture  Type  of  Fixture  

Type  of  Lightbulb  

No.  of  lights  

Light  Distribution  

1  

 

Warm  yellow  hung  2.5  

metres  height  from  ground.  

Suspended-­‐  Hanging  

30   Directional  to  the  tables  

2   25  

1  

 

Bright  yellow  hung  2.5  

metres  height  from  ground  

Pendant  Lighting  

5  

Downward  wide  spread  

2   15  

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5.7 Artificial Lighting Fixtures Zone 1 Zone 2

Types  of  lightbulb   Image  

Power  Range  (W)  

Lumen  (lm)  

Colour  Temperature  

(K)  Colour   Key  Features  

Energy  Saving-­‐Compact  

Fluorescent  Bulb    

20W   600   6000K   Warm  yellow  

Consumes  up  to  85%  less  energy  

Incandescent  Bulb  

 

70W   540   5000K   Bright  yellow  

Consumes  up  to  85%  less  energy  

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5.8 Materials Reflactance

Zone 2

Zone 1

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Zone  1   Image   Area  (m2)   Material   Colour   Texture   Reflectance  

Value  %  

Floor  

   

144m2   Concrete   Grey   Smooth   25%  

Wall      

   

86m2   Brick  Brick-­‐brown/  White  

Rough   10%  

Tables  

   

30m2  20  units  

Wood   Beige   Rough   30%  

Chairs  

   

40m2  40  units  

Wood   Beige   Rough   30%  

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Glass  

   

62.5  m2   Glass       Smooth   50%  

Zone  2   Image   Area  (m2)   Material   Colour   Texture   Reflectance  Value  %  

Floor  

 

60m2   Concrete   Grey   Smooth   40%  

Wall  

   

60m2   Brick   Orange   Rough   10%  

Tables  

   

9m2  6  units   Wood   Beige   Rough   30%  

Chairs  

   

12m2   12  units   Wood   Beige   Rough   30%  

Glass  

   

25.5m2   Glass       Smooth   50%  

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5.9 Lumen Method

Zone   1  Activity   Dining  area  Dimension   L=  6m  W=  24m  Area   144m2  

Type   of   Lighting   fixture  and  no.  of  lighting  fixtures  

Pendant   Lights   Incandascent  Bulb-­‐  4  Suspended   Hanging  Fluorescent  Bulb-­‐  30  

Lumen  of  lighting  fixture   540       600  Standard  Illuminance   200  Height  of  Ceiling   5m  Height  of  luminaire   2.5m  Height  of  activity  level   1m  Vertical   distance   from  work   place   to   luminaire  (m)  

2.5m  

Reflection  Factors   Floor:  Concrete  0.25%       Wall:  Bricks  0.25%       Tables:  0.3%       Chairs:  0.3%       Glass:  0.5%  Room  Index/  RI   RI=  (L  x  W)  /  (L+W)  x  H       RI=  (6m  x  24m)  /  (6+24)  x  2.5       RI=  1.92  Utilization  Factor/  UF   0.5  Maintanence  Factor/  MF   0.8  Illuminance  Level   Incandascent       E=  (N  x  F  x  UF  x  MF)  /  A       E=  (4  x  540  x  0.5  x  0.8)  /  144       E=  6  lux       Fluorescent       E=  (N  x  F  x  UF  x  MF)  /  A       E=  (30  x  600  x  0.5  x  0.8)  /  144  

   

E=  50  lux    Overall  total=  6+50  =  56  lux  

Conclusion  

200  lux  -­‐  56  lux  =  144  lux    Based   on   the   building   code  MS  1525,  the  space  of  dining  area  are  lacking  of  144  lux.    

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Zone   2  Activity   Dining  area  Dimension   L=  3m  W=  20m  Area   60m2  

Type  of   Lighting   fixture   and  no.  of  lighting  fixtures  

Pendant   Lights   Incandascent  Bulb-­‐  15  Suspended   Hanging  Fluorescent  Bulb-­‐  21  

Lumen  of  lighting  fixture   540       600  Standard  Illuminance   200  Height  of  Ceiling   4.5m  Height  of  luminaire   2.5m  Height  of  activity  level   1m  Vertical   distance   from  work  place  to  luminaire  (m)  

0.5m  

Reflection  Factors   Floor:  Concrete  0.25%       Wall:  Bricks  0.25%       Tables:  0.3%       Chairs:  0.3%       Glass:  0.5%  Room  Index/  RI   RI=  (L  x  W)  /  (L+W)  x  H       RI=  (3m  x  20m)  /  (3+20)  x  0.5       RI=  5.21  Utilization  Factor/  UF   0.54  Maintanence  Factor/  MF   0.8  Illuminance  Level   Incandascent       E=  (N  x  F  x  UF  x  MF)  /  A       E=  (15  x  540  x  0.54  x  0.8)  /  60       E=  58  lux       Fluorescent       E=  (N  x  F  x  UF  x  MF)  /  A       E=  (21  x  600  x  0.54  x  0.8)  /  60  

   

E=  90  lux    Overall  total  =  58  +  90  =  148  lux  

Conclusion  

200  lux  -­‐  148  lux  =  52  lux  Based   on   the   building   code  MS  1525,   the   space  of  dining  area  are  lacking  of  52  lux.  

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6.0 Acoustics Analysis 6.1 Zonings

Zonings of the sound analysis would be on Zone 1 and Zone 2. Zone 1 comprises of the smoking area/ well ventilated area of the restaurant. Zone 1 is mainly surrounded with glass panels to allow the effect of seating at on outdoor area. Zone 2 would be the area which is closed to the open kitchen area. The entrance to the restaurant is also situated at Zone 2.

Zone 1 is the main dining area where the customers dine. It consists of tables and chairs. Based on series of close observations, we have concluded that the sources of noise within this area are as follows: • Chatters between the customers • Chatters between the customers and the waitresses • Clanging silverware noise • Moving of furniture e.g. pulling chairs • People constantly moving (sound of footsteps)

Zone 2 is the area where 2 different activities can be found which are; customers dining and workers conduct necessary works such as cooking and registering

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customer’s orders. It is also the only entrance and exit of the restaurant, therefore every customer that enter or exit the restaurant would at some points walk through this area. Based on series of close observations, we have concluded that the sources of noise within this area are as follows: • Clanging silverware noise by the customers • Clanging noise from the process of cooking and preparing food • Chatters between the customers • Chatters between the customers and the waitresses • Shouting out orders by one staff to another • Keying in orders and operating till machine • Lifting orders from the counter to the trays • Unloading used tableware to be cleaned • Cleaning • People entering/exit

               

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6.2 Data Tabulation

The acoustics level tabulation data is taken at FIQ’s Gastronomy which opens at 11am and closes at 10 pm everyday except for Mondays. The data collected is within a 2m by 2m area. All readings were taken at a 1m height from ground. The eak hour will be during the lunch hour and slowly it gets to the non-peak hours. Zone 1

    Sound  Data  (dB)   Sound  Data  (dB)  

   Peak  Hour  (12.00pm-­‐

2.00pm)  Non-­‐  Peak  Hour  (6.00pm-­‐

8.00pm)  1   72   65  2   70   66  3   67   68  4   65   65  5   71   64  6   68   64  7   68   68  8   66   64  9   71   64  10   66   68  11   69   65  12   70   64  13   67   65  14   69   68  15   72   64  16   71   70  17   74   65  18   72   64  19   69   66  20   68   65  21   76   68  22   73   68  23   72   64  24   75   60  25   72   67  26   70   68  27   67   68  28   70   68  29   70   68  30   73   67  31   69   71  32   70   66  33   72   70  34   69   70  

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35   65   64  36   66   66  

Zone 2

    Sound  Data  (dB)   Sound  Data  (dB)  

   Peak  Hour  (12.00pm-­‐

2.00pm)  Non-­‐  Peak  Hour  (6.00pm-­‐

8.00pm)  1   70   65  2   73   70  3   72   69  4   72   70  5   74   71  6   75   70  7   72   70  8   73   70  9   72   69  10   75   70  11   68   65  12   69   69  13   70   65  14   69   65  

Based on the acoustic data table above, few observation have been discussed. Observation 1: Acoustics level shows that the lux readings for Zone 2 are higher during the peak hours. Discussion 1: This is because, during the peak hours, it will be during 12pm-2pm. Zone 2 consists of an open kitchen which sits directly atthe side of the indoor dining tables. Unlike any other restaurants, the kitchen are placed at the back of the restaurant with walls and doors to make it more private. But, the owner of the restaurant wanted the open kitchen concept which he did ‘warned’ the customers regarding the unwanted sounds they might not be comfortable with. Observation 2: Acoustics level shows that the lux readings for Zone 1 has a stable sound level. Discussion 2: This is because, in Zone 1, there are speakers that played out music to the entire restaurant. The music a bit loud and during the peak hours, the reading became a bit higher as there are presence of people chit-chatting during lunch.

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6.3 External Noise Factors

Based on series of close observations, we have identified factors of external noise as follows: Vehicle activities from the main road that is located approximately 10 meters away from the restaurant. This is the main factor of external noise. The main road is one of the frequently used roads, which is connecting Subang Jaya and Bandar Sunway to Shah Alam and Kuala Lumpur.

Other factors of external noise include the sound of piling and construction from several construction sites that can be found a few kilometres away from the site such as the big MRT line construction in SS15.

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6.4 Interior Noise Source

Kitchen Hob and Ventilation In Zone 2, the area is located near the open kitchen. The sound of the kitchen hob and ventilation will influence the sound reading at that area. Based on the regular sound decibels produced by a kitchen hob, it produces up to 40-60 decibels of noise maximum.

Baking Mixer The restaurant also has a baking mixer which is situated at Zone 2, near the entrance. An average mixer has about 60dB of sound noise. When they are using the mixer (usually during the non peak hours), it can be a noise source to the surrounding.

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Speakers The speakers are placed at the Zone 1 of Fiqs Gastronomy. They have a range of 50 to 90 decibels, depending in the volume set by the owner. It is the greatest noise source for Fiqs. The speakers are mainly situated at a height of 3metres. The sound is greater if customers opt to seat at the smoking are, Zone 2. Air-Conditioner

An air conditioner won't sound that loud unless you're standing right next to it. An air conditioner can't be more than 5 decibels louder than the ambient noise. It is usually 25 decibels.

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6.5 Data Analysis

There are also speakers located at Zone 1 of Fiqs. It is located at a long beam along the metal roofing. Below are the animated rays for sound travel and reflection.

Acoustic Animated rays for all speakers in the area.

c  

c  c  c  c  c  c  

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Acoustic Animated Ray for speaker 1

Aucostic Animated Ray for speaker 2

Acoustic Animated Ray for speaker 3

Acoustic Animated Rays for speaker 4

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Acoustic Animated Rays for speaker 5

Acoustic Animated Rays for speaker 6 Conclusion In the diagram displayed above, it clearly shows the sound ray emitted from the 6 speakers which are all located at the same zone in the FIQs Cafe. Based on the diagram, all six speakers are located at the smoking dining area (zone 1) which spans at 22 metres. Each speakers are placed at an interval of 4 metres. The speaker transmit sounds in the dining area and into the non smoking dining area which includes the kitchen itself. Higher reading value at Zone 1 shows that the speaker contribute to the sound noise source.

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6.6 Calculation for Reverberation

Zone 1

Surface  Material  

Surface  Area/  m2  

Absorption  Coefficient  

Sound  Absorption  

Concrete  Floor   144m2   0.05   7.2  Brick  Wall   86m2   0.03   2.58  Glass   62.5m2   0.1   6.25  Air   Volume  (m3)   720m3   0.007   5.04  

     

Total  Absorption/  

A  21.07  

Furniture   Units   Absorption  Coefficient  

Sound  Absorption  

Wooden  Chairs     40   0.02   0.8  Wooden  Tables   20   0.02   0.4  

       Final  Total  Absorption/  

A  22.27  

RT=(0.16  x  Volume)  /  A  

RT=  (0.16x  720)  /  22.27  RT=  5.71s  

Zone 2

Surface  Material  

Surface  Area/  m2  

Absorption  Coefficient  

Sound  Absorption  

Concrete  Floor   60m2   0.05   3  Brick  Wall   60m2   0.03   1.8  

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Glass   25.5m2   0.1   2.55  Air   Volume  (m3)   270m3   0.007   1.89  

       Total  Absorption/  A  

9.24  

Furniture   Units   Absorption  Coefficient  

Sound  Absorption  

Wooden  Chairs     12   0.02   0.24  Wooden  Tables   6   0.02   0.12  

       Final   Total  Absorption/  A  

9.6  

RT=(0.16  x  Volume)  /  A  

RT=  (0.16x  270)  /  9.6  RT=  4.5s  

Conclusion The reverberation time for the Zones 1 and 2 are 5.71s and 9.6s respectively. Both the reverberation time is high due to the materials used. There are not much of absorption from the materials; walls, tables,and chairs. In Zone 1, the reverberation time is shorter because of the size of space and compact area. Hence, the longer reverberation time is shown at Zone 2 due to more open space and higher ceiling. The speakers are also place at the Zone 1 which recorded a higher decibels (dB) value.

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6.7 SRI Sound Reduction Index is a measure of the insulation againt the direct transmission of air-borne sound. It measures the number of decibels lost when a sound is transmitted through the partition. Zone 1

Material   Surface   Area/  m2  

Transmission  on   Coefficient  Material  

Sn  x  Tcn  

Concrete  Floor   144m2   0.05   7.2  Brick  Wall   86m2   0.03   2.58  Glass   65.5m2   0.1   6.55  Total   Surface  Area   295.5m2   Total  Sn  x  Tcn   16.33  

Tav=    Tav=  (144  x  0.05  +  86  x  0.03  +  65.5  x  0.1)  /  295.5  Tav=  0.05524  T  Overall  =  5.524x  10^-­‐2  SRI  Overall  =  10  log  1/5.524  x  10^-­‐2  SRI  Overall  =  12.577  dB  

Zone 2

Material   Surface   Area/  m2  

Transmission  on   Coefficient  Material  

Sn  x  Tcn  

Concrete  Floor   60m2   0.05   3  Brick  Wall   60m2   0.03   1.8  Glass   25.5m2   0.1   2.55  Total   Surface  Area   145.5m2   Total  Sn  x  Tcn   7.35  

Tav=  (60  x  0.05  +  60  x  0.03  +  25.5  x  0.1)  /  145.5  Tav=  0.05  T  Overall  =  5  x  10^-­‐2  SRI  Overall  =  10  log  1/5  x  10^-­‐2  SRI  Overall  =  13.01  dB  

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Conclusion

The SRI calculation for Zone 1 and Zone 2 are 12.5 and 13.0 respectively. The SRI values from both zones are similar. However, the value of Zone 2 is slightly better which means that the area has better noise reduction compared to zone 1. This shows that the space is fairly insulated from the outside noise source.

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7.0 Conclusion

The analysis of lighting and acoustic of the restaurant were conducted using several methods that include observation, research such as precedent studies and gather up readings from several times of the day and from different parts of the restaurant.

Based on the data that were gathered, the interior lighting of the restaurant during the day time is sufficient, however the readings were taken when the blinds were down therefore it is safe to conclude that without the blinds, the light intensity would have been too high for comfort due to a large area of glass wall. During the night, the artificial lights in the restaurant provided were not sufficient if compare to the building code MS 1525.

The data collected from the site indicated that the acoustic condition of the restaurant were good during non-peak hours, but there were times where the noise level we're slightly too high for comfort. The music that was broadcasted from the speakers and the kitchen works were the main contributions of the noise. The average reverberation time was 5 seconds; this means that the place was equipped with poor sound absorption materials such as solid concrete, solid brick walls and solid glass wall.

Based on the overall results, it seems like more thoughts were put into the lighting of the interior rather than the acoustic during the design of the space. The acoustic issue could be improved by adding materials that has high sound absorbtion to further minimize echo and sound travel inward as well as outward.

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8.0 References

Binggeli, C. (2003). Building System for Interior Designers. New Jersey: John Wiley & Sons.

Compact fluorescent lamp. (n.d). Retrieved October 29, 2014, from

http://en.wikipedia.org/wiki/Compact_fluorescent_lamp Long, M. (2006). Architectural acoustics. Amsterdam: Elsevier/Academic Press.

Lumen Method Calculation. (n.d). Retrieved from 29 October, 2014, from http://personal.cityu.edu.hk/~bsapplec/lumen.htm

Sanjeh R. (2014). Lumen Method, Lecture Notes. Taylor’s University. Sivaraman K. (2014). Acoustic Calculations, Lecture Notes. Taylor’s University.