The influence of the cutlery and dishes on restaurant food taste experience

Dragan Tešanović (), Ivana Tomašević (), Maja Banjac (), Bojana Kalenjuk () and Milorad Todorović ()
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Dragan Tešanović: Faculty of Science, Department of Geography, Tourism and Hotel Management, Novi Sad, University of Novi Sad, R. Serbia
Ivana Tomašević: Faculty of Science, Department of Geography, Tourism and Hotel Management, Novi Sad, University of Novi Sad, R. Serbia
Maja Banjac: Faculty of Science, Department of Geography, Tourism and Hotel Management, Novi Sad, University of Novi Sad, R. Serbia
Bojana Kalenjuk: Faculty of Science, Department of Geography, Tourism and Hotel Management, Novi Sad, University of Novi Sad, R. Serbia
Milorad Todorović: Faculty of Science, Department of Geography, Tourism and Hotel Management, Novi Sad, University of Novi Sad, R. Serbia

Tourism and Hospitality Industry from University of Rijeka, Faculty of Tourism and Hospitality Management

Abstract: Purpose – The taste experience of a restaurant guest depends on a range of factors. One of the dominant elements in the feeling of pleasure is the quality of food. It depends on the taste, smell, colour, density, texture, and other properties of the meal which guests can perceive through their senses. However, well-designed quality cutlery and dishes used for serving food can affect one’s taste experience, which ultimately results in a greater success a food-service establishment. Previous studies on the influence of tableware on the guest’s taste experience have been focused on the size, ergonomic properties, heat conductivity, hardness of the material, and the like; however, there has not been enough concern with the influence of the weight and design of the dishes on the sensory experience of food. Methodology – The ratings of every taste were grouped and a descriptive statistical data analysis was conducted: minimum (min.), maximum (max), coefficient of variation (CV), standard deviations measures (σ), mean value ( ). The results were sorted into corresponding tables, and some of them were displayed on a graph. Findings – The results have shown that the weight which was distinctive for cups and spoons, i.e. the material they are made of and their design, significantly resulted in different experiences of certain sensory properties of the tasted food. Contribution – Additionally, the results of this paper have their contribution to food-service industry by setting the goal of paying more attention to the design, weight, and quality of tableware items.

Keywords: weight; design; cutlery; dishes; restaurant food; guest’s taste experience (search for similar items in EconPapers)
JEL-codes: L83 (search for similar items in EconPapers)
Date: 2016-04
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Published in 23rd Biennial International Congress Tourism & Hospitality Industry 2016, April 2016, pages 490-501

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