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Alexandra Mae Amss
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9 views

Concept Paper

Uploaded by

Alexandra Mae Amss
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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FOOD STYLING:ITS IMPACT ON DINING EXPERIENCE

Proponents: Geraldine R. Dasok


Rhea Mae D. Herbano
Kristina Aliñabon
Rhoda flor D. Paragamac
Rhenston Mark D. Herbano

Introduction:

Food styling, an art form that elevates culinary


creations beyond mere sustenance, plays a pivotal role in
shaping the dining experience. Beyond its aesthetic appeal,
food styling influences our perception of taste, texture,
and even the overall ambiance of a meal. This research
delves into the multifaceted impact of food styling,
exploring how it transcends visual aesthetics to engage
multiple senses and create a memorable and satisfying dining
experience.

We will examine the historical evolution of food


styling, tracing its roots from ancient civilizations to
modern culinary trends. We will analyze the psychological
and physiological mechanisms through which food styling
influences our perception of taste and texture, drawing on
research in sensory perception and consumer behavior.
Moreover, we will investigate the role of food styling in
the broader context of dining, examining its impact on
restaurant marketing, social media trends, and the overall
cultural significance of food.
By understanding the multifaceted impact of food
styling, this research aims to provide valuable insights for
chefs, food stylists, and consumers alike. It seeks to
illuminate the crucial role of visual presentation in
creating a memorable and enjoyable dining experience,
ultimately enhancing the appreciation and enjoyment of food.

RESEARCH OBJECTIVES:
 To investigate the influence of food styling
Techniques on consumer perceptions of food
quality, taste, and overall dining experience.
 To analyze consumer responses to different
food styling presentations.
 To Assess their impact on perceived taste, their impact
on satisfaction, their impact on willingness to pay.
 To assess the impact of visual presentation on consumer
perceptions of food quality, taste, and value.

SCOPE:
 It will investigate how food styling affects consumer
behavior, including preferences, choices, and overall
dining satisfaction.
 It will delve into the historical evolution of food
styling, tracing its development from ancient
civilizations to modern culinary trends.

Delimitation:
 This study will not focus on the technical aspects of
food styling techniques but rather on their impact on
the dining experience.
 This study will not cover the impact of food styling on
specific dietary restrictions or nutritional aspects of
food."

Literature review:

Zellner et al. (2010) shown that a relationship on the


shape and colour of food presentation may
affect customers’ expectation. Indeed the effectiveness of
colour affects the expectation of diners’
palatability and ultimately response to the food choice and
consumption (Spence et al., 2010; Wadhera &
Philips, 2014). Food shape may affect the apparent volume of
the food that being presented (Philips, 2014)
and affect the perception of customers’ experience (Spence
et al., 2012. Moreover, Wadhera and Philips
(2014) indicated that the volume of food intake effect by
the presence of food variety especially regarding
its appearance, texture, taste and flavour. Bucher et al.,
(2011) argued that having variety in flavours and
foods within a meal may give a raise in the food
consumption. For example, participants that being given a
varied sandwich with fillings, yogurt flavour or pasta shape
would consume more. In addition, Spence et
al., (2014) recommended that in order to make customer have
a pleasurable eating experience, importantly
the food need to have variants garnishing in its visual
presentation.
Previous research shown by presenting a good food
presentation can affect the customer’s
perception during dining (Delwiche, 2012). Piqueras et al.,
(2013), added that the customers’ perception
towards foods can be increase by enhancing the colour of the
surroundings in which food is being presented;
for example, instead of the lighting of the ambient, it may
include the selection of tablecloths, plate ware
and table setting. Spence et.al,(2012) stated that those
plateware are specifically affect from its colour,
shape and size. The colour of plate act as same catalyst to
enhance the greatness of eating experiences
(Wadhera & Philips, 2014). Instead of colour, plates also
being presented in differences shapes used to
match the foods (Spence et al., 2014). Contrast differences
between food shape and plate are mostly a
common feature of Japanese cuisine (Spence et al., 2014).
Spence et al., (2013), argued that plateware
effectively assembly the eating experience and gave impact
on the perceived quality of the food. Last but
not least, the texture of plateware is also crucial to
affect the dining experience.

Research setting:
Fine Dining Restaurant ,Experimental Dining Experience
and Social Media Platforms

Research Respondents:
Diners, restaurants patron and Restaurant owner.

Research design:
1. Research Questions:
-How does food styling influence the overall dining
experience?
-What emotions and perceptions does visually appealing food
evoke in diners?
-In what ways does food presentation affect diners'
satisfaction and enjoyment of a meal?

2.Variables:
Independent Variable: Food Styling Techniques
Dependent Variables: Emotional responses, sensory
experiences, dining satisfaction

3. Methodology:
Surveys to measure diners' satisfaction levels and
emotional responses.

4. Data Collection Methods:


-Surveys distributed to restaurant diners before and after
their meals.
-Rating scales to measure satisfaction, emotional responses,
and overall dining experience.

5. Data Analysis Plan:


-Statistical analysis using software like SPSS to analyze
survey responses
- Correlation analysis to identify relationships between
food styling elements and diners' experiences.

Research Instruments:
Survey, Questionnaires, Cellphone and Interviews

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