Chapter 7 continues the discussion of how to create a particular atmosphere for a restaurant with choices of lighting, sound control, and temperature control. | Design and Environment Chapter 7 (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Identify the fundamentals of proper lighting. Select appropriate colors for foodservice spaces. Identify the fundamentals of noise and sound control. Identify the fundamentals of temperature and humidity control. Identify the fundamentals of managing heating and air-conditioning systems. Identify the fundamentals of maintaining ventilation and indoor air quality. Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Lighting In foodservice, lighting is the single most important environmental consideration, although lighting rules are probably the most difficult to define. Correct lighting enhances the mood of a dining area, the appeal of the food, and the efficiency of a kitchen. Even within a dining space, light levels vary. Some spaces may require lighting transition zones, to shift people comfortably between two types of lighting, giving their eyes a moment to adjust to the change. (c) 2014 by John Wiley & Sons, Inc. Measuring Light Lumens Illumination Foot-candles One lumen is the amount of light generated when 1 foot-candle of light shines from a single uniform source. Short for luminous flux Sometimes called illuminance The effect achieved as light strikes a surface. One foot-candle is the light level of 1 lumen on 1 square foot of space. The color rendering index (CRI) is another measurement of light. The CRI, on a scale of 0 to 100, indicates the effect of a light source on the color appearance of objects. Measure illumination (c) 2014 by John Wiley & Sons, Inc. Lighting Technology Light-emitting diodes LED’s Incandescent lamps, and electric discharge lamps. Fluorescent and compact fluorescent lamps (CFL) common in foodservice use are types of electric discharge lamps Typical Light Bulb A filament encased in a sealed glass bulb. Electricity flows into the filament through base of bulb. Glass is usually coated to diffuse the light. . | Design and Environment Chapter 7 (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Identify the fundamentals of proper lighting. Select appropriate colors for foodservice spaces. Identify the fundamentals of noise and sound control. Identify the fundamentals of temperature and humidity control. Identify the fundamentals of managing heating and air-conditioning systems. Identify the fundamentals of maintaining ventilation and indoor air quality. Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Lighting In foodservice, lighting is the single most important environmental consideration, although lighting rules are probably the most difficult to define. Correct lighting enhances the mood of a dining area, the appeal of the food, and the efficiency of a kitchen. Even within a dining space, light levels vary. Some spaces may require lighting transition zones, to shift people comfortably between two types of lighting, giving their eyes a moment to adjust .
