D 2020

Food styling and neuromarketing research

ROSENLACHER, Pavel, Jaromír TICHÝ a Kristýna ŠTEFFELOVÁ

Základní údaje

Originální název

Food styling and neuromarketing research

Název anglicky

Food styling and neuromarketing research

Autoři

ROSENLACHER, Pavel, Jaromír TICHÝ a Kristýna ŠTEFFELOVÁ

Vydání

14th. London, CER Comparative European Research, od s. 161-165, 5 s. 2020

Nakladatel

Sciemcee Publishing

Další údaje

Jazyk

čeština

Typ výsledku

Stať ve sborníku

Obor

50101 Psychology

Stát vydavatele

Česká republika

Utajení

není předmětem státního či obchodního tajemství

Forma vydání

elektronická verze "online"

Organizační jednotka

Vysoká škola finanční a správní

ISBN

978-1-9993071-6-5

Klíčová slova česky

food styling, eye tracking, barvy, pozornost

Klíčová slova anglicky

food styling, eye tracking, color, attention

Štítky

AR 2020-2021, odmeny_2021, xD2

Příznaky

Mezinárodní význam, Recenzováno
Změněno: 9. 2. 2021 14:05, Bc. Jan Peterec

Anotace

ORIG EN

V originále

The paper deals with the influence of food styling on the evaluation of dishes by the respondent and the ability of dishes prepared according to food styling to attract the attention of respondents. The aim of the neuromarketing survey was to find out the influence of food styling on attracting the respondent's attention. For this purpose, 2 pairs of dishes were prepared, the photographs of which were tested using the eye tracking method, which was supplemented by a questionnaire survey. Using the eye tracking method, it was found that dishes prepared according to the principles of food styling attract more attention of respondents, but respondents would choose to eat dishes prepared without food styling. However, this may be affected by the color of the food tested.

Anglicky

The paper deals with the influence of food styling on the evaluation of dishes by the respondent and the ability of dishes prepared according to food styling to attract the attention of respondents. The aim of the neuromarketing survey was to find out the influence of food styling on attracting the respondent's attention. For this purpose, 2 pairs of dishes were prepared, the photographs of which were tested using the eye tracking method, which was supplemented by a questionnaire survey. Using the eye tracking method, it was found that dishes prepared according to the principles of food styling attract more attention of respondents, but respondents would choose to eat dishes prepared without food styling. However, this may be affected by the color of the food tested.
Zobrazeno: 31. 10. 2024 17:59