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Bronkhorst, A. W., The cocktail party phenomenon: a review of research on speech intelligibility in multiple talker conditions, Acustica, 2000, 86.
Hodgson, M. R., Steininger, G. and Razavi, Z., Prediction of speech and noise levels and the Lombard effect in eating establishments, Journal of the Acoustical Society of America, 2007, 21(4) 2023-2033.
Occupational Health and Safety Regulation, Part 7: Noise, Vibration, Radiation and Temperature, Workers' Compensation Board of British Columbia, 2005.
http://www.acoustics.com/ra_restaurantnoise.asp
Moulder, R., Quiet Areas in Restaurants, U. S. Architectural and Transportation Barriers Compliance Board, 1993.
White, A., The effect of the building environment on occupants: the acoustics of dining spaces, Robinson College, 1999.
Astolfi, A. and Filippi, M., Good acoustical quality in restaurants: a comparison between speech intelligibility and privacy, Torino, Italy, 2000.
Kang, J., Prediction and improvement of the conversation intelligibility in dining spaces, Proceedings of the Institute of Acoustics, 2000, 24(2).
Christie, L. H., Psycho-to-building acoustics: are bars, cafes, and restaurants acceptable acoustical environments?, Victoria University of Wellington, 2004.