I'll Take Some Fries -- Hold the Smoke

Restaurant owners and managers in North Carolina have expressed concern that banning smoking will have a negative impact on their already narrow profit margins. An attempt is made to determine the effect that North Carolina building code ventilation standards have on indoor air quality in restaurant...

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Bibliographic Details
Published in:Air Conditioning, Heating & Refrigeration News Heating & Refrigeration News, 2000-06, Vol.210 (8), p.18
Main Authors: ROJESKI, PETER JR, TURNER, CAROYLN, GONZALEZ, MANOEL, MOBLEY, CHARLES
Format: Magazinearticle
Language:English
Subjects:
Air conditioning
Building codes
Carbon dioxide
Customer satisfaction
Customers
Heat recovery systems
Heating, cooling and ventilation
HVAC
Indoor air quality
Outdoor air quality
Restaurant industry
Restaurants
Smoking
Studies
Tobacco smoke
Ventilation
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Summary:Restaurant owners and managers in North Carolina have expressed concern that banning smoking will have a negative impact on their already narrow profit margins. An attempt is made to determine the effect that North Carolina building code ventilation standards have on indoor air quality in restaurants that permit smoking. The results show that ventilation can significantly improve air quality by diluting tobacco smoke and other indoor contaminants. In addition, the smoke levels in the nonsmoking restaurants that have separate air conditioning systems for smoking and nonsmoking dining areas are two-thirds lower than in restaurants where one air conditioning unit serves both dining areas. Customer surveys indicate that restaurants with high ventilation rates, separate air conditioning system, and separation between smoking and nonsmoking diners have air quality that is acceptable to 100% of the respondents.
ISSN:0002-2276
2328-1111