Perceived role of garnishing and colouring in food service and food presentation by students of tertiary institutions

The use of garnishes and colourful materials like sliced eggs, onions, tomatoes and the likes when presenting food for consumption appeal to the eyes to promote appetite thereby encouraging dietary intake and better nutritional status in the long run. This study examines the role of garnishing and colouring in food service as perceived by the consumers. Two hundred respondents were randomly sampled from four tertiary institutions located in the various local government areas within Oyo town and its environs. Background information revealed a composition of respondents with various age ranges, course of study and ethnic. Their responses to selected questions confirmed that garnishing and colouring are related to food acceptability and that garnishes have nutritional benefits among other things. It was therefore concluded that garnishing of food has social and psychological undertone and should be encouraged in food presentation and services. Hence, the hospitality industry should promote socio cultural aspects of nutrition in terms of peculiarity of food presentation in every culture. Traditional and local garnishes for food should also be examined for their beneficial roles and then resuscitated for general and commercial uses.