Berčík Jakub, Paluchová Johana, Neomániová Katarína
Department of Marketing and Trade, Faculty of Economics and Management, Slovak University of Agriculture, 949 76 Nitra, Slovakia.
Foods. 2021 Feb 7;10(2):354. doi: 10.3390/foods10020354.
The appearance of food provides certain expectations regarding the harmonization of taste, delicacy, and overall quality, which subsequently affects not only the intake itself but also many other features of the behavior of customers of catering facilities. The main goal of this article is to find out what effect the visual design of food (waffles) prepared from the same ingredients and served in three different ways-a stone plate, street food style, and a white classic plate-has on the consumer's preferences. In addition to the classic tablet assistance personal interview (TAPI) tools, biometric methods such as eye tracking and face reading were used in order to obtain unconscious feedback. During testing, air quality in the room by means of the Extech device and the influence of the visual design of food on the perception of its smell were checked. At the end of the paper, we point out the importance of using classical feedback collection techniques (TAPI) and their extension in measuring subconscious reactions based on monitoring the eye movements and facial expressions of the respondents, which provides a whole new perspective on the perception of visual design and serving food as well as more effective targeting and use of corporate resources.
食物的外观会引发人们对口味、精致度和整体品质协调性的特定期望，这不仅会影响食物的摄入量，还会影响餐饮设施顾客行为的许多其他特征。本文的主要目的是探究用相同食材制作并以三种不同方式呈现的华夫饼——石板装盘、街头小吃风格装盘和经典白色盘子装盘——的视觉设计对消费者偏好有何影响。除了经典的平板辅助个人访谈（TAPI）工具外，还使用了眼动追踪和面部识别等生物识别方法来获取无意识反馈。测试期间，使用Extech设备检查了室内空气质量，并检验了食物视觉设计对其气味感知的影响。在论文结尾，我们指出了使用经典反馈收集技术（TAPI）及其扩展方法（基于监测受访者的眼动和面部表情来测量潜意识反应）的重要性，这为视觉设计和食物呈现的感知提供了全新视角，也为企业资源的更有效定位和利用提供了帮助。
