scholarly journals Food Styling and Table Designs Applying on Various Tofu Menu

2016 ◽  
Vol 32 (6) ◽  
pp. 782-790
Author(s):  
Mi Ja Kim
Keyword(s):  
Food Styling

scholarly journals Different serving shapes of cooked jasmine rice on a plate affect the consumer's visual preference

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 104-108
Author(s):  
W. Sophitanontrat ◽  
K. Khajarern
Keyword(s):  
Consumer Perception ◽  
Food Marketing ◽  
Visual Preference ◽  
Cooked Rice ◽  
Round Shape ◽  
Foodservice Industry ◽  
Jasmine Rice ◽  
Food Styling

This research aimed to investigate how five different serving shapes of cooked jasmine rice (round, square, triangular, flower, and heart shapes) affected visual hedonic preference and consumer perception (n = 100). Cooked rice was placed on a plate without food, the heart, flower, and triangle serving shapes had higher artistic mean scores than the round shape. And cooked rice placed in the shape of a heart on a plate with food had a higher mean score on ‘liking in shape’ than round or square shapes. The findings of this study could be beneficial to food styling, presenting, and catering in the foodservice industry, resulting in increased sales, particularly in restaurants and hotels. Furthermore, for more successful food marketing and advertising, one can use the shapes of a heart as a serving shape for cooked jasmine rice box labels.

Sign in / Sign up

Export Citation Format

Share Document