tourism and hospitality: food and beverage notes

food and beverage

1. Master of Science Degree in Hospitality and Tourism Name of students: Patience Mautsa C22153470L Gillian Munjoma C23156164R Rodreck Tembo C22153469E Strategic Food and Beverage Management (MHT 608) Presentation on Sensory analysis and quality control, and Transparency and food safety.

2. SENSORY ANALYSIS Sensory analysis is an interdisciplinary science comprised of information and methods adapted from psychology, physiology, statistics and food science and a host of other fields (Venturi, et al., 2016) Sensory evaluation is essential in food industries to routinely monitor the quality of beverages and to ensure that the beverage products are acceptable to customers (Singham, et al., 2015). Sensory analysis has become increasingly accepted as a standard component of food testing.  Judging the quality of food by a panel of judges. It is the essential part of product development and quality control. Sensory analysis applies the principles of experimental design and statistical analysis to the use of human senses. When using this type of analysis, it is important to ensure testing is conducted in a consistent matter and data is gathered in a timely, efficient, and reliable manner to ensure best results.

3. DESCRIPTIVE SENSORY ANALYSIS Descriptive sensory analysis is the most powerful method for capturing product’s characteristics in terms of their perceived attributes and intensities. This method has been used extensively to characterise the sensory characteristics of various food products. It involves the discrimination and description of both qualitative and quantitative sensory factors of products by trained panels ( Meilgaard , et al., 2016) . Sensory lexicon. A lexicon is a set of standardised vocabularies developed and used by panellists who are highly trained for describing a wide array of sensory attributes present in a product. A sensory lexicon plays an important role as an effective communication tool among diverse audiences such as sensory panels, sensory scientists, product developers, marketing professionals, and suppliers who may have different understandings of the same sensory attribute due to differences in perception and culture (Ares, 2018) .

4. IMPORTANCE OF SENSORY ANALYSIS To reflect common preferences To maintain the quality of food at a given standard Cost reduction Product improvement New market development Market analysis

5. Types of sensory analysis / Different tests To determine difference among samples Paired comparison test Duo-Trio test Triangle test

6. Types of sensory analysis cont’ /Rating test Are different test with the quantitative aspect Ranking test Single sample test Two sample difference test Hedonic rating test Numerical scoring test

7. Types of sensory analysis cont’ /Sensitivity tests These tests measures the ability of the individual to smell, taste or feel specific characteristics in food and beverages

8. Types of sensory analysis cont’ /Descriptive tests It provides quantitative description of all the sensory qualities of food or product Flavor profile test Textural profile test

9. Quality control Quality in food and beverage operations means reliably providing the food, service and environment that meets with our customers’ expectations and where possible finding ways of adding value to exceed expectations and result in delight (Jones & Lockwood, 2004) The most important criteria that define the ‘‘quality’’ of a QC/sensory program are: the training/qualifications of panellists, the type of established specifications, and the use of controlled test conditions. The ‘‘quality’’ of a QC/sensory program is to be questioned if any of these components is only marginal or inappropriate (Alejandra & Munoz, 2002) . Those companies that have established sound QC sensory programs in the past 20 years have paid attention to these elements.

10. Importance of quality control Lower production costs Positive Customer Experience  Streamlines Pricing  Maximize Revenue  New Production Techniques  Increased Employee Engagement 

11. Requirements for a QC program Selection and use of a sound sensory method Definition of critical attributes and specifications. Completion of a training program Use of sound product preparation and presentation protocols Implementation of a panel motivation and monitoring system Management support Use of sensory results in the decision making process

12. New developments and future opportunities within QC/sensory analysis Awareness of the importance of and support for QC/sensory programs within the organisation Increased involvement of sensory scientists in QC/sensory programs Establishment of new or improved QC/sensory training programs Establishment of improved sensory specifications Evaluation focus on ingredients and in process products Understanding and use of the diverse applications of product variability studies Use of new or improved sensory methods. Collaboration between R&D and QC functions to produce high and consistent quality Internet application in the QC/sensory analysis

13. Transparency and food safety. Transparency of a supply chain is the degree of shared understanding of and access to product-related information as requested by a supply chain’s stakeholders without loss, noise, delay, or distortion (Hofstede, et al., 2004) . It has been recognised that there is an increasing need for transparent information on the quality of the entire food chain, supported by modern tracking and tracing methods ( Schnackenberg & Tomlinson, 2016) . According to ( Albu & Flyverbom , 2019) , transparency is synonymous with the quality and quantity of information communicated to permit the observation of a corporation’s activities and actions.

14. Transparency and food safety. Supply chain transparency has been linked to positive firm performance. For instance, transparency motivates consumer purchasing decisions, increasing the performance of firms (Buell & Kalkanci , 2021) . In addition, other studies such as (Kumar & Ganguly, 2020) indicated that firms’ performance improves when supply chain transparency is practised. Mohan, et al., (2019) revealed that transparency practices among firms, such as the disclosure of variable costs associated with product production, improve performance. Previous studies also showed that transparency, for instance, in a supply chain network, improve firms’ operational, supplier, and technical performance (Buell & Kalkanci , 2021) .

15. Importance of transparency and food safety to food industry. Promote resilience Increased pressure from consumers for food chain transparency Improving recall response through food transparency Complying with various food safety regulations

16. Conclusion. The key to growth of Food and Beverage industry is the recognition that sensory analysis has a vital role in the quality control of products.

17. References. Albu , O. & Flyverbom , M., 2019. Organisational Transparency: Conceptualisation , Conditions and Consequences.. Business and Society, 58(2), pp. 268-297. Alejandra, M. & Munoz, 2002. Sensory evaluation in quality control: an overview, new developments and future opportunities.. Food Quality and Preference. Ares, G., 2018. Methodological issues in cross-cultural sensory and consumer research.. Food quality, Volume 64, pp. 253-263. Buell, R. & Kalkanci , B., 2021. How transparency into internal and external responsibility initiatives influences consumer choice.. Management Science, 67(2), pp. 932-950. Chambers IV, E., 2019. Analysis of Sensory Properties in Foods: A special issue.. CSACB, Volume 8. Hofstede, G. et al., 2004. Hide or Confide: the Dilemma of Transparency.. Reed Business Information. Jones, P. & Lockwood, A., 2004. The management of hotel operations.. London: Thomson Learning. Kumar, N. & Ganguly, K., 2020. External diffusion of B2B e-procurement and firm financial performance: Role of information transparency and supply chain cordination .. JEIM. Meilgaard , M., Civille , G. & Carr , B., 2016. Sensory Evaluation Techniques. USA: Boca Raton.