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How Color Affects Food Choices, by Costa Magoulas
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The first to feast is the eyes. Color has a very strong influence in the foods we choose to eat. This is a training course designed to provide a tool for hospitality educators to teach and demonstrate how foods’ color affects the decisions customers make when making their selections. Comprehensive training of front and back of the house personnel is essential to a successful operation. This lesson plan may be used in hospitality classes as well as restaurants, concessions, and hotels for employee training in culinary operations. Course includes 4 lectures, 4 assessments and answer keys (with suggested grading rubrics), guide for instructor led taste samplings, guide and recipes for in class color and taste comparisons, instructions for blind comparative taste test, and 2 recommended assignments.
- Sales Rank: #1427634 in eBooks
- Published on: 2012-07-06
- Released on: 2012-07-06
- Format: Kindle eBook
Most helpful customer reviews
11 of 12 people found the following review helpful.
An effective tool to teach with and learn from as well.
By Event Planne
This book is timely and needed in today's culinary world that reaches beyond the past meat and potatoes standard. With so many more choices of flavors and spice combinations to please the tongue, so is it just as importance to please the eye. This manual will educate the beginner student and the advance chef of how presentation affects the consumer's choice at the restaurant table or visual menu. Food is not just a choice anymore, it's an experience of which this manual will greatly contribute to how color affects the consumer's menu choices.
4 of 5 people found the following review helpful.
How Color Affects Food Choices
By Judy Conte-Battenfield
This book reveals Costa Magoulas' innovative approach to all his culinary expressions. This will be helpful, not only to professionals but anyone who enjoys cooking and sharing.
3 of 4 people found the following review helpful.
The importance of color.
By Russell H. Warren
We are continually bombarded by colors that affect our perceptions and guide our moods and choices. Chef Magoulas has worked hard to collect data that show the importance of color for culinarians in designing menus, platings, and overall color schemes.
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