Criteria of food quality in different contexts

Abstract

Abstract Food quality is considered from three perspectives: the product, the consumer, and the food service environment. These are examined in the chronological order in which they developed in the food field. Product quality is still the most common usage of the term quality and originated in quality assurance/quality control with its focus on defect avoidance and conformance to specifications. Consumer perceptions of quality are a newer view of quality, although some writers argue that all judgments of quality are consumer‐based in the end. The consumer view of quality underscores that quality is relative and situational. Service quality is the newest dimension of quality to be considered. It is argued that food quality in the food service environment should consider both food quality and service quality. A number of conclusions for consideration of food quality are presented.