Paper Title
Examining Indoor Air Quality in A Dubai Restaurant: Strategies for Improvement and Anticipated Effects

Abstract
Maintaining adequate indoor air quality in restaurants is of the utmost importance for producing a healthy and enjoyable dining experience while also maintaining the well-being of both restaurant employees and guests. This study sought to assess indoor air pollution levels in restaurants in Dubai, UAE. The selected restaurant offers Italian cuisine. The findings revealed that the cooking technique and open design of the restaurant led to greater levels of temperature, CO2, and air velocity. However, the restaurants had poor IAQ since all data exceeded ASHRAE and WHO standards in terms of air velocity and CO2. According to our findings, the majority of those surveyed were happy with the temperature, air velocity, humidity, cleaning materials, and overall IAQ. On the other side, the majority expressed dissatisfaction with the ventilation, plants, and sustainability standards. This unhappiness may be attributed to a lack of natural ventilation in the restaurant, since the windows are only on one side and are often closed. Also, there are no natural plants or green spaces in the restaurant. This study identifies particular indoor air quality concerns that are widespread in Dubai restaurants, such as pollution, ventilation difficulties, and other air quality-related aspects. The study's results provide practical suggestions for restaurant owners and managers in Dubai on how to improve indoor air quality in their enterprises. This includes concrete ideas customized to the unique issues encountered by restaurants in the region. Keywords - Restaurants, Indoor Air Quality, Carbon Dioxide, Sick Building Syndrome, ASHRAE standards, Dubai