Abstract
Sensory evaluation techniques arose from the need to produce manufactured foods of consistent quality and to develop new foods for the growing consumer market. However in foodservice, these methods are often only applicable to prepared foods: the rapid service needed for satisfying restaurant customers leaves only time for a cursory, mainly visual assessment of the sensory qualities to act as a form of quality control. This relies on the expertise of the foodservice expert – the highly trained chef. This chapter reviews the differences between the panel-based methodology for food product manufacture and the more informal methods which have to be used in the customer-driven foodservice environment. It outlines how the sensory qualities of meals produced in restaurants and other foodservice outlets form only part of many factors influencing the consumer’s perception of the whole meal.
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