This two-part study combines overnight noise measurements in three hotel settings with an investigation of guests’ willingness to pay for noise control. Average levels over ten hours ranged from 32.5 dB(A) in a suburban hotel to 36.6 dB(A) in an urban setting and 42 dB(A) near an interstate. The guest study found differences in noise perception by age and greater willingness among noise-averse groups to pay a 10% premium for a noise-controlled room. The findings suggest opportunities to treat acoustic comfort as part of the guest experience.

A week of field monitoring examined particulate matter in an open-kitchen, full-service restaurant. Indoor PM₁₀ and PM₂.₅ concentrations were elevated even while outdoor conditions were comparatively favorable, drawing attention to cooking as an indoor pollution source. Written in the context of COVID-19, the article discusses implications for restaurant workers and diners and recommends monitoring and preventive measures. Its central operational message is that visible sanitation alone does not describe indoor air quality; cooking emissions and ventilation also deserve attention.

Field tests compared particulate matter in occupied and unoccupied US hotel guestrooms using professional monitoring equipment. Concentrations were generally low in empty rooms and while guests slept, but rose during activities such as walking, showering, and housekeeping. Cleaning produced particularly high, often brief peaks, reaching 1,665.9 µg/m³ for PM₁₀ and 140.4 µg/m³ for PM₂.₅ in the reported observations. The study highlights the importance of considering everyday activity and housekeeping practices when evaluating indoor air quality for guests and employees.