The influence of eating location on the acceptability of identically prepared foods

Autor:	Audrey Edwards, Larry L. Lesher, John S. A. Edwards, Herbert L. Meiselman
Rok vydání:	2003
Předmět:	Service (business) Nutrition and Dietetics Environmental health Recipe Food acceptance Advertising Context (language use) Psychology Consumer behaviour Food Science
Zdroj:	Food Quality and Preference. 14:647-652
ISSN:	0950-3293
Popis:	Three different classes of variables, namely the food, individual and situation, contribute to the appreciation of food. A dish, Chicken a la King and Rice, prepared from identical ingredients and to a standard recipe, was served to consumers in a variety of settings ranging from a residential home for the elderly to a 4-star restaurant. Local custom and procedures for the service and consumption of the dish were observed and diners asked to rate its acceptability. Results show that location contributed significantly (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0db7c8808591cce48817445b689cc22e https://doi.org/10.1016/s0950-3293(02)00189-1 Zobrazit plný text záznamu Full Text from ScienceDirect