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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
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Expectations and the Food Industry - The Impact of Color and Appearance (Paperback, Softcover reprint of the original 1st ed. 2003)
Loot Price: R2,767
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Expectations and the Food Industry - The Impact of Color and Appearance (Paperback, Softcover reprint of the original 1st ed. 2003)
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Expectations drive our lives and actions. Our interpretation of the
scene out in front governs whether or not we eat and whether or not
we patronize a store or restaurant. The activity of the moment is
pursued not only for duty or immediate pleasure but also with the
dread, excitement, or merely boredom that lies ahead. The stimulus
provided by the total appearance of the object or scene engenders
expectations of the outcome of our involvement with the object or
event. Throughout the food chain, expectations are at the heart of
quality judgements and price. On entering a restaurant or pub we
may subconsciously judge qualities such as cleanliness, comfort,
privacy, and quality. A major part of these judgements are
responses to the visual properties of the space. This book tackles
expectations and how they arise, expectations associated with
strangers involved in the food industry, with the business facade,
advertisement and packaging, as well as expectations engendered in
store and restaurant and from the food itself. expectations are
critical in separate and interlinking ways to all aspects of food
research, development, production, marketing, sales and
preparation, as well as consumption. Above all, they are critical
to each individual customer whether they are in the kitchen, store,
restaurant or pub. This book seeks to help those in all areas of
industry who contribute to the visual stimulus experienced by the
customer. These include architects, store designers, and food
producers, whether they be banquet chef or manufacturer, as well as
those in advertising and packaging or having responsibility for
training customer contact staff. It will also serve as a text for
students and graduates of food science, marketing in its widest
sense, retailing, and those concerned with food and its
presentation. Although this book is directed at members of the food
industry, the philosophy, approach, and interpretation apply to all
industries and service sectors that depend on a person's visual
appraisal of an object, scene, or situation.
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