Is It Important To Make Food Plating?

Also, the setup of the table and other decorations also seeks to portray a cultural image that influenced people 's views. Ths might seem stereotypical, but it has its practcalities. This cultural image gives the consumer an impression that the food made or the products sold are authentic, which is the whole reason that they visit those cultural places in the first place, which is to get a taste of other cultures.

* Presentation of the food will improve appetizing and more attractive and more likely to be eaten and enjoyed.

This company is emphasising how their product is an authentic Asian dish and the yellow and red brand colours they incorporate in their logo is used to highlight their authentic background. Another range of competitors would include 2-minute noodle companies such as ‘Maggi’, ‘Indomie Mi Goreng’, ‘Nissin 's Demae Ramen’, and ‘Nong Shim 's Shin Ramyun’. Although Lee’s Chilled Meals produces a slightly different product, companies like Maggi are well established within the ready-to-eat noodle market and have an established consumer base. An online survey was created and distributed to 693 people (347 males and 346 females) between 18-25 across Sydney. Numerous key insights were identified as a result of this research, one of the most important was when creating an advertisement image of the product to not simply show a bowl of noodles on a table in front of any empty seat. Through the use of multiple place settings and another bowl of noodles and by showing two people consuming the product, this can evoke the idea in the mind of the consumer that the product is one to be shared and enjoyed with other people, hence creating a positive experience. The use of the ‘visual depiction effect’ to subtly manipulate the positioning of utensils and cutlery to match that of the viewers dominant hand provokes mental stimulation and generates mental association towards the use of the product. Elder and Krishna concluded from a study

The food is expected by the customers to see the transparency of the food they are ordering and to have the same satisfaction they expect.

maximizing the flavor of every dish. By bringing in comfort food to the scene of higher end

Necessary graphics related to the text are applied to make it lucid for the reader. They are shown relevant to each other by presenting which picture goes with which part of the text. As the audience for this document are Americans who don’t have enough knowledge about the ingredients used in the Indian food items, the pictures utilized are printed in color instead of black and white print to help them understand better.

For the Rhetoric in Response project, I chose to create a restaurant menu for an old western styled diner. I chose to create a restaurant menu to attract people to buy food and also because I prefer visualization over writings. In a restaurant, the menu is an important aspect for advertising the food that is being sold. The pictures and the design of the menu usually determines what the customer will purchase. Whenever I go to a restaurant that I have never been to, I look at the menu to determine what I would like to eat. The professionalism of the menu allows the audience (the customers) to determine the credibility of the menu. With this in mind, I started to look for a design, descriptions, and pictures that will fit together to create a credible, appealing restaurant menu.

So what is the most important thing in a restaurant? You’d think it would be food. In a talk given by Thomas Keller, a restaurant owner, about what excellent food does to a restaurant, Mr. Keller talks a lot about the quality of food, and a customers experience. The experience that one has in a restaurant is something that should be completely about the consumer. If the consumer does not have a good experience at a restaurant, there is a good chance that he or she will not come back. The quality of the food at a restaurant can depend a lot on the quality of ingredients. It’s important to always have the

Nowadays classical food and traditional food still exist. In a way of preserving cultural value, some people still use traditional cooking equipment, style even serving meal in a traditional way. Since the last decade, food production has evolved from supplier cook to more technological and modern cook

In the 1950's food photography was still fresh and new with each frame filled with fussy dishes of molded meat and fancy confections. Over the years, the frames became less filled and the dishes more detailed until the unrealistically perfect dishes of the 1980's and 90's. Today, food photography is more focused, less fussy, and a great way to show off a brand's signature

The products need to be inline with the company 's mission statement of providing customers aspiring to purchase the finest epicurean delights (Kudler Fine Foods, 2006). The foods need to be of a gourmet quality in order to reflect the stores. The goal is to help the customer discover that the fine foods will more than satisfy their desire to be filled but tantalize their taste buds with the extraordinary experience.

Immediately, one notices the vibrancy of the food. There is an immense amount of color splayed throughout the entire collection of food. On the table there are certain pockets where there is a small amount of similar colors, such as the plate filled with their usual breakfast of Sangeeta Patkar’s Poha or otherwise known as Rice Cakes. However, most of the color can be seen displayed on the front bench. Here there are a large amount of fresh fruits, vegetables and spices assembled. Spices are a huge part of Indian cuisine, and the viewer can easily tell from the presentation of the spices in this photograph. The immense mounds of spices are located in reusable jars, all of which are illuminated by the surrounding border of fresh okra. Peter Menzel uses the technique of proximity to attract the reader’s attention to the bench full of fresh foods before anything else in the photograph. Therefore, there is an obvious importance of these foods in the lives of the Patkar family.

The food industry has a large impact on individuals and will affect wider communities in the future. The rush of today’s society has pushed food production to become more commercialized with prepackaged/premade based foods. For numerous reasons such as time, work and costs of living, people are wanting meals that are cheap, fast, easy and don’t require much effort. This is due to many obligations and priorities in life that are put above

Despite outstanding technological advancements in the industry, the quality of manufactured food products has become a major concern of the time when seen from the health and wellness perspective. In the 21st century higher income, urbanization, other demographic shifts, improved transportation, and consumer perceptions regarding quality and safety are changing the global food consumption patterns. Even though the consumption of such food products is ever increasing due to the rising population growth in the world, thanks to the advancement of information technology people has now become more and more concerned about their

To owner, Rocky Aoki and his team, their understanding on consumer patterns became their advantage; the consumer’s distrust of exotic food and their enjoyment of eating in exotic surroundings, and the customer’s interest in watching their food cooked. Though unique, this system allows the business for greater control on the flow and options given to the customer.