Demonstrations of the influence of the eating environment on food acceptance

In two independent demonstrations, pre-prepared food was served in different environments: first, identical prepared meals were served ill both a training restaurant and in a student cafeteria; second, a prepared main dish was served in a food science laboratory class, and as Dart of an entire meal in two student cafeterias and in a training restaurant. In thr training restaurants and in the student cafeterias, people selected and paid for their meals. The acceptability ratings of the food served varied across the three different environments in the following order: restaurant > laboratory > cafeteria. Differences in acceptance were attributed to contextual effects and the expectations they produce, actual product differences, and a number of possible covariates. Ratings of sensory attributes tended to mirror the acceptability effects. The difficulty of comparing contexts within actual food service systems is discussed. (C) 2000 Academic Press.