Originally, the lighting design is an important element of environmental design, and when related to dining places, lighting can be considered as one of the most important design features, drawing attention and stimulating particular moods. In the light of the fact that lighting design is one of the key components of interior creation, it should be emphasized that the concepts, which are used in this aspect of design are subjected to essential changes in accordance with the time trends.
The lighting design is an important element of environmental design, and when related to dining places, lighting can be considered as one of the most important design features, drawing attention and stimulating particular moods. The efficiency and the types of lighting can be considered as recurring themes in many sources of literature, where generally speaking, in the 21st-century lighting is a complementary part of a building and interior spaces that is efficient, affordable, and comfortable (Department of Energy, 2003). This research was arranged on the basis of annual observations and inspections by the department, consequently, as an essential part of the cost-saving features, the integration of natural and electric lighting is a major part of a modern dining interior space design. Thus, common elements of lighting design can be seen through the maintenance of balance between the three elements, cost, type, and implementation, which can be examined through the following review.
The efficiency of lighting can be outlined in the form of strategies, where the Office of Building Technologies Program established design recommendations for designers, architectures, and builders, related to the reduction of energy use. For fluorescent sources such recommendations include using fixtures for fluorescent lamps (CFL), using Underwriters Laboratory (UL) for recessed lights in ceiling with unconditioned space, light wall colors, and maximization of daylight use (Department of Energy, 2003). The use day light was specifically was outlined in (Bachman, 2004), where the author argued that the new technologies in lighting sources are approaching the efficiency of day lighting systems. In that regard, the author pointed to that the elements of successful design integration will include widely saturating and full spectrum daylight and “well-controlled and effectively distributed electrical illumination” (Bachman, 2004). Originally, the research was aimed to discover the new trends in the lighting design, and was based on the common practices of design.
Accordingly, the author outlined that essential elements of a successful integration, which will reduce harm of such scenarios such as the daylight is too dim, while the artificial illumination is over-illuminating, are blending, dimming or task/ambient separation. Additionally, the author pointed to the fact that day lighting techniques are not limited to windows and their positions, where “Mirrored heliostats, sun tracking fiber optics,… and a host of similar inventions are being used…” (Bachman, 2004)
Regarding the efficiency approach, in (Ozturk, 2008), the article argues that the cost efficiency characteristics are not only related to the energy costs of the sources, but also to the light losses, which are not contributing to the visual needs of a place. In that regard, the article analyzed the characteristics of good lighting conditions, energy production, and the light distribution, in order to examine the light wastefulness. The main design factors outlined through examination were”luminance, correlated color temperature and color rendering, light direction and shadow effect, luminance distribution, and glare restriction” (Ozturk, 2008). Oztuc grounds his research in the issues of physical reasoning of the location of light sources, thus, confirming o disproving the latest design tendencies. The findings of the article indicated that a created definition called “Good Vision Efficiency” (GVE) could be used to assess the losses when designing the lighting for a particular setting, with consideration to the factors outlined in the study. Addressing the various innovations and strategies in lighting design in the last years, it can be stated that one of the approaches is in the issue of sustainability, where a balance between the energy consumed, the quantity of light, and the type of light produced is an essential consideration in the design (Dorothy L. Fowles, 2008).
The factor of the quality of light, as stated in (Fowles, 2008), is concerned with “having the right amount of light in the right place” (Dorothy L. Fowles, 2008). Analyzing the issue of sustainability of lighting design, the author examined several elements of design related to the issue sustainability, the author indicated such techniques as adding a sparkle (i.e., small amounts of bright light) while reducing the general light level, providing “light-valued surfaces for ceilings, walls and floors”, using indirect, direct/indirect, or low-intensity direct lighting to eliminate the discomfort in lighting contrast, and control of glare (Dorothy L. Fowles, 2008). The latter were also outlined in (Ozturk, 2003), where the study evaluated the effect of the differences in luminance/brightness of surfaces on interior perception. The findings indicated that the perception of the interior is affected by the luminance distribution of the inner surfaces, which implications indicate the necessity to control the luminance through the determination of the reflectances.
In (Phillip, 2009), the lighting design principles were outlined specifically as elements of stimulating the restaurant and dining environment. As a part of the review in the work, Philips combined the aforementioned element as daylight, ambient light, and sparkle, stating that differentiation of lighting sources should be accustomed to the specific areas in the restaurants, e.g. bright light in washing and receiving areas, while lower lights can be lowered in areas such as waiting areas, and between dining tables (Phillips, 2009). The statistical data, which was used by the author may be derived from the general designing tendencies of the restaurant business, consequently, the research discovers the latest trends, and is based on the possible forecasts in the lighting design trends.
It can be seen that most of the studies are too general in terms of the lighting strategies related to the restaurant/ dining setting, where such elements as perception and comfort are not measured in the context of diners’ responses. Additionally, it should be mentioned that cost-saving features in a restaurant should be perceived in another perspective, where efficiency can be reduced in favor of architectural, environmental, or interior design elements, principles, and atmosphere. Additionally, the differentiation of dining spaces, between café, fast food restaurants, and hotel restaurants implies a differentiation between the functions, designs, and accordingly different considerations when implementing.
The timeframes, which were used for the research entail the period 2003-2009. Originally, this period is featured with the deepest ever changes in the design trends. If the interior changes were minor, in comparison with the tendencies of the previous decade, the modifications of the light design were explained by appearing of the new types of indoor and outdoor lighting. The research was arranged in several restaurants of Europe, and the tendencies of different parts of this geographic region were compared.
These are the high-class restaurants, and student cafes, which offer the widest range of meals and services, and are aimed at different target audiences. Originally, the main concept of all the types of restaurants, independently of the target audience and price category, is to create an atmosphere of coziness and comfort, as people often come not only to satisfy their hunger or thirst, but, mainly spend some time with a collocutor, or in a company of friends.
The restaurants and cafes, which were examined, are the following:
- Golden Moon, Skopje (Macedonia)
- Tsukernya, Lvov (Ukraine)
- Yolkala Palkala, Tallinn (Estonia)
- Yozin Z Bazin, Vizovice (Czech Republic)
Originally, Yolkala Palkala and Golden Moon are high-class restaurants, while Tsukernya and Yozin Z Bazin are cafes, popular among the youth. Nevertheless, all the restaurants have combined the aforementioned element as daylight, ambient light, and sparkle, stating that differentiation of lighting sources should be accustomed to the specific areas in the restaurants, e.g. bright light in washing and receiving areas, while lower lights can be lowered in areas such as waiting areas, and between dining (Phillips, 2009). These concepts of lighting are used dependently on the time of the day and season, as various effects and aims are pursued in entertaining the guests. Some types of lighting are used for the open-air summer grounds, the others may be used only for indoor lighting.
As for the themes, which are used in the research, it should be emphasized that these are associated with the types of interiors, the concepts of lighting design, and the matters of coziness, associated with the described concepts. Originally, there is a strong necessity to mention, that the general theme, which is used in lighting design is the light-valued surfaces for ceilings, walls, and floors. This is the most trendy approach towards lighting, and this theme is used in different variations, with the only aim – to minimize the space, which lighters often place and create the atmosphere of the cozy, comfortable, and spacious place, where massive lighters do not create an impression of pressure.
It can be concluded that the main subject in lighting design in recent years is mainly directed toward increasing efficiency while reducing costs. In that regard, it should be mentioned that lighting is perceived as a part of the overall design of the place. Accordingly, the considerations of the design are made to be intact with the general principles and elements of the interior design space, such as constructions, architecture, energy, budget, cost, environmental designing, and interior decorating. Nevertheless, it can be seen that sustainability is a major trend in lighting, where the type of lighting is measured in terms of its cost-saving characteristics and the way it can be implemented effectively in the right place. Thus, the main direction of research should be established through narrowing the area of examination toward specific variables, which might require designing specific tools of measurement.
References
Bachman, L. (2004). The Perfect Blend. Lighting Design +Application, 34(4), 65-69.
Department of Energy (2003). Efficient Lighting Strategies. Office of building technologies program.
Dorothy L. Fowles (2008). Sustainable Lighting: Watts it all about?. Fowles Design. Web.
Ozturk, L. D. (2003). The Effect of Luminance Distribution on Interior Perception. Architectural Science Review, 46(3), 233
Ozturk, L. D. (2008). Determination of Energy Losses in Lighting in Terms of Good Vision Efficiency. Architectural Science Review, 51(1), 39.
Phillips, E. M. (2009). An Approach to Design A Stimulating Restaurant Environment and Experience that Informs and Inspires Its Patrons About Nature, the Environment, and Sustainability. Unpublished Thesis, Auburn University.