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Pastry Model
Pastry Model
Summary
Senses are a very important matter for a human being. Because it can change overall
behaviour, likes and dislikes of human beings. So, it is also applicable for food because food
is very important material. So, companies related to food businesses are more interested to
employ all five senses of human beings to increase satisfaction.
Table of Contents
Table of Contents
Introduction................................................................................................................................3
Environment...........................................................................................................................6
Extrinsic values......................................................................................................................6
Rationale for altering the External factors for improving Sensory Characteristics...................7
Conclusion..................................................................................................................................8
Reference....................................................................................................................................9
Introduction
Sensory characteristics are the key points of human beings. In eating, people use all of their
sensory organs which direct them whether to eat something or not. Even satisfaction from a
food can be obtained through different points like colour, shape, environment, smell and taste
of that food. Moreover, customers gain good experiences by eating something that makes
best use of all of customers' senses. However, external factors like appearance and extrinsic
values also reflect the perception of the customers. They influence how customers value a
food. Finally, some multisensory techniques increase the ability of a company to attract and
engage new customers.
Influence of sensory characteristics on food
The sense of sight
The sense of sight is so important that other senses of humans can be ignored when those
senses do not respond to what is seen. So, this is the first matter of consideration for
companies. It is believed that the sense of sight determines whether to buy an object or not.
This can be any food or other materials. People make a quick decision about how a food
might taste or smell based on its appearance. Moreover, whether a food is fresh or stale is
also determined by first sight of people. So, it can be said that initial quality of food is
ascertained by the sense of sight (British Columbia Cook Articulation Committee, 2018).
Extrinsic values
The use of extrinsic values like pricing of foods, naming, shaping, colouring and branding
also reflect the perception of the customers to the foods. Some foods are assumed high
quality and some low quality based on their respective prices. That’s why customers
complain about some foods and do not on other foods. Naming of products is another
important factor that attracts customers such as some companies name their foods based on
city names or flower names. Naming a food attaches value to that food (Palczak, et al., 2020).
In addition, shaping is also another important factor that makes the foods more alluring.
Shaping can be making food smooth, making food soft etc.
On the other hand, colouring foods is another useful tool. Chefs of the hospitality industry
use various combinations of colours for making their foods appealing. They try to understand
human interaction of different colours and use those colours to capture more customers such
as chefs make different colour cakes for different occasions like birthday, anniversary,
business festival, Christmas etc. (Iannario, et al., 2012). Besides, various companies use
various branding techniques to create appeal on foods. Companies like KFC, Coca-Cola
expend most of their time on branding to encourage and engage more customers for their
foods.
Fifth, there is no way to sustain in the competition without proper branding. Companies with
good branding strategies have more possibility to become successful. Moreover, branding
increases sight, sound, taste and touch senses of customers. That means it touches most of the
senses of customers. For example, companies like Coca-Cola operate various campaigns
where it offers free drinks to customers. So companies should spend enough time and money
for branding. These changes are very crucial decisions for a company. But these changes
won’t go in vain if companies can make the branding effective (Jones, Hillier, and Comfort,
2016).
Conclusion
Humans use most of their time, energy and resources for food because it is very essential for
their life. So, they try to get the most satisfaction from eating food. Companies related to food
businesses use different approaches for making their foods most appealing so that customers
become satisfied and loyal to the company. Moreover, they use multisensory techniques
where they try to combine two or more senses of customers so that they can engage more
customers. On the other hand, they manage different external factors like making an
attractive environment, setting comfortable chairs etc. to maximize the use of customers'
senses of customers. So this is very effective for the companies to increase their customer
base, brand value and market share.
Reference
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Carpenter, R.P., Lyon, D.H. and Hasdell, T.A., 2012. Guidelines for sensory analysis in food
product development and quality control. Springer Science & Business Media.
Iannario, M., Manisera, M., Piccolo, D. and Zuccolotto, P., 2012. Sensory analysis in the
food industry as a tool for marketing decisions. Advances in Data Analysis and
classification, 6(4), pp.303-321.
Jones, P., Hillier, D. and Comfort, D., 2016. Sustainability in the hospitality
industry. International Journal of Contemporary Hospitality Management.
Lyon, D.H., Francombe, M.A. and Hasdell, T.A., 2012. Guidelines for sensory analysis in
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Palczak, J., Giboreau, A., Rogeaux, M. and Delarue, J., 2020. How do pastry and culinary
chefs design sensory complexity?. International Journal of Gastronomy and Food
Science, 19, p.100182.
Zhou, W., Therdthai, N. and Hui, Y.H., 2014. Introduction to baking and bakery
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