Quality of Food and its Effect on Dining Experiences

Food quality is one of the factors that affect dining experiences. It is very hard for someone to (honestly) claim to have had a good dining experience, if the food offered was of very poor quality. True, the ambiance may have been fantastic. True, the service may have been excellent. But if the food was of a very poor quality, then it messes up all the other things. Conversely, if the food is of excellent quality, one may be tempted to claim to have had a ‘good dining experience’: even if the other elements were not very satisfactory. Thus, the ambiance may have been unsatisfactory. The service may have been poor. But if the food was of excellent quality, one is tempted to overlook all those other thing…

Given those facts, then, it is safe to declare that food quality is the main determinant of dining experiences. And if you are charged with the responsibility of giving people good dining experiences (say, as a restaurant manager or as caterer/cateress), you really need to pay attention to food quality. Some of the specific considerations, when it comes to food quality include:

The deliciousness of the food

All other factors being held constant, delicious food is perceived as being of higher quality than food that is not delicious. Deliciousness is in turn dependent on the ingredients used to cook the food, as well as the technique used in preparing the food. Human beings are known to go to great lengths in their search for delicious food. You may actually find a wealthy fellow hiring a full-time chef, to be preparing delicious food for him. That is a full-time chef, who is paid through, say, paperlesspay.talx.com — that is, through the web-based Securitas Epay portal. All in search of delicious food! So you can’t afford to ignore deliciousness, while discussing food quality.

The freshness of the food

The relation here should be obvious: where fresh food is always bound to be perceived as being of higher quality than food that is going stale.

The temperature of the food

Certain dishes are meant to be served hot. Others are meant to be served cold. If a dish that is meant to be served warm is instead served cold, it will be perceived as being of lower quality (notwithstanding its actual deliciousness, freshness… and so on).

The consistency of the food

If you want a certain dish to be viewed as being of high quality, you have to get the consistency just right.

The presentation/packaging of the food

This is a question of the food being made to appeal to the eyes. The food may be delicious, fresh and so on – but if it is presented in an off-putting manner, then the perception of its quality will be negatively affected.

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