| Description |
xii, 180 pages : illustrations (some color) ; 24 cm |
| Contents |
1. Expectations, Color and Appearance -- 2. Perception of Color and Appearance -- 3. Lighting and Illumination -- 4. Expectations and Appearance of the Stranger -- 5. Expectations, Color and Appearance in Advertising and Packaging -- 6. Expectations, Color and Appearance of Building Facades -- 7. Expectations, Color and Appearance in the Store -- 8. Expectations, Color and Appearance in the Food and Drink Consumption Environment -- 9. Expectations, Color and Appearance of Food |
| Summary |
"This book seeks to help those in all areas of the food industry who contribute to the visual stimulus experienced by the customer. These include architects, store designers, and food producers, whether they be banquet chefs or manufacturers, as well as those in advertising and packaging or those having responsibility for training customer contact staff. It will also serve as a text for students and graduates of food science, marketing in its widest sense, retailing and those concerned with food and its presentation." "Although this book is directed at members of the food industry, the philosophy, approach, and interpretation apply to all industries and service sectors that depend on a person's visual appraisal of an object, scene, or situation."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Sensory evaluation.
|
| LC no. |
2002030094 |
| ISBN |
0306472910 |
|
