STUDY ON THE PASSIVE SMOKING IN THE RESTAURANT

Abstract

This paper described the distribution of contaminants (fine particle and bad smell from tobacco smoking) in the restaurant where the smoking seat and the non-smoking seat are arranged in the same space.
The results are as follows;
(1)When the smoking seats are in close formation near the exhaust outlet, the fine particle concentration from tobacco smoking is the lowest.
(2) It is very difficult to reduce bat smell intensity to the comfortable level, where smoking seats and non-smoking seats are arranged in the same space.