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QUALITY POINTS (2 of 5)
 Hospitality and Catering
Appearance
An image of boiled rice being stirred If the texture has been optimised then the appearance of a rice based dish should only require common sense to finish the dish neatly and simply.
With or without a sauce the food should look attractive be very hot or well chilled if served cold.
Appearance and Quality
If the texture is wrong and the appearance is good the dish will still lack quality.
People eat with their eyes - this is a persistent quality to maintain when dealing with the appearance of any food dish.
Aroma People eat with their eyes but also with their sense of smell.
A diagram of the human organs used for taste and smell Good quality aroma where food is concerned will entice customers to investigate and discuss particular dishes. The aroma of wild mushrooms and fresh parmesan cheese in particular provide a rich smell to attract the nose and activate the customers palette. The rich aroma of herbs and spices, garlic and fresh tomato sauces are essential parts of the sales portfolio with food.
Texture Appearance Aroma Flavour Consistency