Nathan Templeman

Reducing Background Noise in Restaurants Through DeafSpace Design

How can restaurant design reduce the impact of background noise on people, especially Deaf patrons?

This capstone hypothesizes that by implementing DeafSpace principles and acoustic interventions to make a brew house restaurant Deaf friendly, employees and patrons, especially Deaf people,
will experience higher quality conversations.

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Committee Members

Mary Golden
Undergraduate Program Director
Associate Professor

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