PDF(Pubmed)
Abstract：
The development of new dishes in the catering services market requires an understanding of consumers\' needs, expectations, and motivations for their choices. The effect of the serving method of a dessert on customers\' perceptions of its visual appeal, portion size, energy value, and expected price was evaluated. The study involved the presentation of desserts on plates of various sizes, shapes, and colors. The study was carried out among 1005 respondents using the CAWI method. Our findings revealed that along with an increasing plate size from a diameter of ϕ24-27 cm to ϕ31 cm, the ratings of the dish\'s perceived appearance (p ≤ 0.001), portion size (p ≤ 0.001), and energy value (p ≤ 0.01) decreased. Plate shape influenced the perceived appearance of the dessert. When placed on a square platter, round desserts were considerably (p ≤ 0.05) less appealing. The color of the plate had a significant influence (p ≤ 0.001) on the dish\'s perceived appearance and estimated monetary value, and it evoked more sensory-hedonic impressions. Red-plate and white-plate desserts were liked less than black-plate desserts, but color-plated desserts were perceived as more expensive than those served on white dishes. Consumers perceived bright desserts on white plates as traditional, natural, and boring; those on black plates as modern, appetizing, and aesthetic; and those served on red plates as artificial, unsightly, and unappetizing. Higher consumer food neophobia led to a lower rating related to appearance and price perceptions, but elevated perceptions of portion size and energy value appraisal. Our results may be used in the marketing of gastronomic dishes.
摘要：
餐饮服务市场新菜的开发需要了解消费者的需求,期望,以及他们选择的动机。甜点的服务方式对顾客对其视觉吸引力的看法的影响，部分大小,能量值，并对预期价格进行了评估。这项研究涉及在各种大小的盘子上展示甜点，形状,和颜色。这项研究是使用CAWI方法在1005名受访者中进行的。我们的发现表明，随着板的直径从φ24-27厘米增加到φ31厘米，菜肴感知外观的评级(p≤0.001)，部分大小(p≤0.001)，能量值(p≤0.01)下降。盘子的形状影响了甜点的外观。当放在方形盘子上时，圆形甜点的吸引力大大降低(p≤0.05)。盘子的颜色对盘子的感知外观和估计的货币价值有显著影响(p≤0.001)，它唤起了更多的感官享乐印象。红盘和白盘甜点比黑盘甜点更受欢迎，但是人们认为镀色甜点比白色菜肴贵。消费者认为白色盘子上的明亮甜点是传统的，自然,无聊；黑色盘子里的那些像现代一样，开胃,和美学；那些放在红盘上作为人造的，难看，和不开胃。较高的消费者食物恐惧症导致与外观和价格认知相关的评级较低，但提高了对份量大小和能量价值评估的认识。我们的结果可用于美食的营销。
