Graduation Term

Spring 2026

Degree Name

Master of Science (MS)

Department

Department of Family and Consumer Sciences

Committee Chair

Connie Dyar

Committee Co-Chair

Reem Bagais

Committee Member

Gabriela Fonseca Pereira

Abstract

Dining out is a popular activity worldwide that is rooted in sensory and emotional engagement. How an individual experiences the sensory conditions in restaurants varies widely, highlighting the importance of designing dining environments that accommodate diverse perceptual needs and abilities. The purpose of this study is to address how existing dining environments overlook inclusive and accessibility-centered design by examining how hearing loss intersects with the acoustic, sensory, and social dimensions of dining environments. This study employed a mixed method, exploratory approach by gathering quantitative data through a survey and qualitative data through follow-up interviews to generate a holistic and data-driven understanding of how hard of hearing (HOH) individuals experience public dining environments. A total of 140 survey respondents participated in the study, with 11 of whom participated in the follow-up interviews. Survey results of this study indicated meaningful differences between the dining experiences of hearing and HOH patrons, particularly in communication ease, social participation, and overall satisfaction with restaurant experiences. Interview results illustrated 12 environmental factors that influenced positive or negative dining experiences for HOH diners, indicating that challenges for HOH diners extended beyond audibility, influencing feelings of inclusion, confidence, and engagement throughout meals. Participants ultimately valued environmental features that supported multimodal communication and a sense of autonomy within dining environments. The significance of this study lies in its potential to broaden restaurant design research by incorporating the perspective of HOH individuals, advancing environmental design research, and informing practical strategies for more inclusive, multisensory dining experiences.

Access Type

Thesis-Open Access

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