Naming a dish or a product may seem straightforward, but the influence of the name can have a significant impact on how it is ultimately perceived, with the use of sensory descriptions potentially enhancing the value of a dish. The purpose of the study is to investigate how name descriptions affect consumer perceptions. The study was conducted at the School of Hospitality, Culinary Arts & Meal Science in Grythyttan with the participation of 37 individuals, who took part in a sensory test. The sensory evaluation was conducted using a liking test and CATA. The results of the study show that expectations and name influence play a significant role in consumer perceptions. The name of a dish, such as "crisis,""homemade," or "gourmet," creates both positive and negative expectations for the guest, which in turn enhances or diminishes the perception of a product and can be crucial in the choice of dish.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:oru-114313 |
| Date | January 2024 |
| Creators | Flodberg, Rasmus, Olsson, Albin |
| Publisher | Örebro universitet, Restaurang- och hotellhögskolan |
| Source Sets | DiVA Archive at Upsalla University |
| Language | Swedish |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
Page generated in 0.0019 seconds