The document analyzes the lighting and acoustic performance of FIQ's Gastronomy restaurant in Subang Jaya. It includes: 1) Precedent studies of lighting and acoustic designs in other cafes/restaurants. 2) Research methodology which involved measuring light levels and sound levels throughout the restaurant. 3) Analysis of the lighting data collected during peak and non-peak hours, noting higher light levels in the outdoor dining area during the day. 4) Discussion of the building design and layout, with sunlight entering mainly through the entrance due to being located at the ground level of a row of shophouses.

1. 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

2. 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
2
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

3. 3
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.

4. 4
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.

5. 5
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)

6. 6
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.

7. 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.
7
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.

8. 8
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.

9. 9
4.0 Measured Drawings
Floor Plan with lighting fixtures
Scale 1:150
Floor Plan with table arrangement
Scale 1:150

10. 10
Section A-A
Scale 1:100
Section B-B
Scale 1:100

11. 11
Zonings of Fiqs Gastronomy

12. 12
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

13. 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
13

14. 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.
14

15. 15
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.

16. 16
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

17. 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.
17

18. 18
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.
Openings
Windows
5.5.2 Artificial Lights Glare
Openings
Windows

19. Most glares will be from the artificial lights. The restaurant is highly
dependable on artificial lights. Most artificial lights ranging from 400-600 lux.
19
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

20. 20
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

21. 21
5.8 Materials Reflactance
Zone 2
Zone 1

22. 22
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%

23. 23
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%

24. 24
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.

25. 25
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.

26. 26
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

27. 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
27

28. 28
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

29. 35
65
64
36
66
66
29
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.

30. 30
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.

31. 31
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.

32. 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.
32

33. c
c
c
c
c
c
33
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

34. Acoustic Animated Ray for speaker 1
Aucostic Animated Ray for speaker 2
Acoustic Animated Ray for speaker 3
Acoustic Animated Rays for speaker 4
34

35. 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.
35

36. 36
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

37. Glass
25.5m2
0.1
2.55
Air
Volume
(m3)
270m3
0.007
1.89
37
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.

38. 38
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

39. 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.
39

40. 40
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.

41. 41
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.