Assessment of factors influencing customer thermal comfort in Universiti Malaysia Sabah cafeterias

DK Rafidzah AK Mohiddin; Jau Jia Ying.

In Malaysia’s hot and humid tropical climate, maintaining acceptable thermal comfort in naturally ventilated foodservice environments remains challenging. This study assessed environmental, individual, and physiological factors influencing customer thermal comfort in five faculty cafeterias (A–E) at Universiti Malaysia Sabah (UMS). Environmental parameters, including air temperature, relative humidity, and air velocity, were measured using a 5-in-1 Environmental Meter during peak dining hours (10:00 a.m.–2:00 p.m.) between September and October 2024, while customer perceptions were obtained through structured questionnaires (N = 187). Measured air temperatures ranged from 29.8 to 33.9 °C, relative humidity from 58.4% to 79.9%, and air velocity from 0.0 to 2.6 m/s, with several values exceeding adaptive comfort ranges recommended by ANSI/ASHRAE Standard 55 for naturally ventilated buildings in tropical climates. Overall thermal comfort levels across all cafeterias were moderate. Cafeteria A recorded the highest comfort level (mean = 3.22 ± 0.93), likely due to better shading, surrounding vegetation, and improved airflow, whereas Cafeteria E exhibited the lowest comfort level (mean = 2.42 ± 0.78), associated with limited ventilation and minimal natural shading. Cafeterias B, C, and D demonstrated moderate comfort levels, with mean scores ranging from 2.50 to 2.72, indicating partial thermal adaptation among customers. Correlation analysis revealed a significant positive correlation between air temperature and perceived discomfort (r = 0.61, p < 0.05), while air velocity showed a significant negative correlation with discomfort (r = −0.47, p < 0.05). Environmental factors, particularly hot weather and insufficient airflow, were the strongest determinants of discomfort, whereas physiological factors such as gender showed minimal influence. The findings highlight the importance of improving ventilation strategies, shading, and landscape integration to enhance thermal comfort in naturally ventilated university cafeterias located in tropical climates.

KEYWORDS: Thermal comfort assessment; University cafeteria; Air temperature and humidity; Natural ventilation strategies; Sabah climate.



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