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Hotel and Restaurant Lighting

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The following article was written by the Finnish lighting designer, Eino Lampi, for distribution to participants of the International Hotel Con gress at their meeting in Helsinki in May 1972. The article was sponsored by, and includes il lustrations from, three Finnish lighting equip ment manufacturers — Oy Airam AB, Oy Nikia AB Finnish Cable Works, and OY Stromberg AB. The neodymlite lamps (1 to 10 in the keyed illustration) are manufactured with neodymium gas, which gives the effect of a "black light," the popular term for ultraviolet energy near the visi ble spectrum. Black lights of a similar shape and also fluorescent tubes are readily available in the United States. The crystal lamps (19 to 27 on the chart) are uncommon but Mr. Lampi lists three American distributors. The contact rails, which permit great flexiblity in lighting layout, and the programmed units for lighting displays, are also readily available from American manu facturers. A series of articles on light, color, and their ef fect on food appeared in the November 1965 issue of this magazine. — Professor Richard H. Penner, School of Hotel Administration, Cornell University.
Title: Hotel and Restaurant Lighting
Description:
The following article was written by the Finnish lighting designer, Eino Lampi, for distribution to participants of the International Hotel Con gress at their meeting in Helsinki in May 1972.
The article was sponsored by, and includes il lustrations from, three Finnish lighting equip ment manufacturers — Oy Airam AB, Oy Nikia AB Finnish Cable Works, and OY Stromberg AB.
The neodymlite lamps (1 to 10 in the keyed illustration) are manufactured with neodymium gas, which gives the effect of a "black light," the popular term for ultraviolet energy near the visi ble spectrum.
Black lights of a similar shape and also fluorescent tubes are readily available in the United States.
The crystal lamps (19 to 27 on the chart) are uncommon but Mr.
Lampi lists three American distributors.
The contact rails, which permit great flexiblity in lighting layout, and the programmed units for lighting displays, are also readily available from American manu facturers.
A series of articles on light, color, and their ef fect on food appeared in the November 1965 issue of this magazine.
— Professor Richard H.
Penner, School of Hotel Administration, Cornell University.

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