The impact of tablecloth on consumers’ food perception in real-life eating situation |
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| Affiliation: | 1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark;2. Center for Food and Hospitality Research, Institut Paul Bocuse, 69130 Ecully, France;5. Center for Systems Neuroscience, Bünteweg 2, 30559 Hannover, Germany;1. University of Hamburg, Germany;2. DIW Berlin, Germany;3. University of Erlangen-Nuremberg, Germany;4. RWI Essen, Germany;5. MLU Halle-Wittenberg, Germany;6. Charité – University Hospital Berlin, Germany;1. Institute of Biodiversity and Environmental Conservation, Universiti Malaysia Sarawak, Malaysia;2. Mosquito Research and Control Unit, Grand Cayman, Cayman Islands;3. Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan, Malaysia;4. Faculty of Pharmaceutical Sciences, Fukuoka University, Japan;5. Faculty of Medicine, Lambung Mangkurat University, South Kalimantan, Indonesia;6. School of Biological Sciences, Universiti Sains Malaysia, Penang, Malaysia;7. School of Food Science and Technology, Universiti Malaysia Terengganu, Kuaka Terengganu, Malaysia;8. Faculty of Tropical Medicine, Mahidol University, Thailand;9. Faculty of Science, Mahidol University, Thailand |
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| Abstract: | It has been known that contextual factors, such as atmospherics, can influence consumers’ perception of food and the overall consumption experience. This study aimed to investigate the influence of table linen on food perception. A total of 247 participants were provided meals with different table linens, either fabric or paper linen, in a real restaurant setting. The results demonstrated a fabric table linen contributed to a significant higher preference of the appetiser, first course consumed upon arrival, and of the meal quality in general. The fabric linen had no significant impact on the liking of the main dish and dessert, which were preferred similarly to that of paper table linen. However, a better service, ambiance and overall experience at the restaurant were attributed to the fabric table linen. Regarding the meal environmental elements, three quarters of the participants considered the table linen as an important element when they were eating at the restaurant. These results therefore demonstrate the importance of the table linen on consumers’ perception of food. |
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| Keywords: | Context Table setting Food perception Liking Consumer studies Restaurant |
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