Measuring difference in Sensory Attributes for Eclected Pizza Dough using Duncan DMRT test: an Empirical Study on how to Rationalize Costs

نوع المستند : المقالة الأصلية

المؤلفون

1 Ex-Head of department , Faculty of tourism and Hotel , Helwan University

2 Executive pastry chef , Marriot Hotels, Cairo

المستخلص

Pizza, bread and salty assortments dough is in wide use in hotels. This dough constitute 15-20% of guests’ choices in breakfast buffets and more or less around this figure in lunch and dinner buffets. Because of rising costs of ingredients, namely flour “since hotels traditionally use Italian backing flour”, it is thought that a combined mixed flour dough may replace the original one and give almost the same quality of products made from the original one and yet reduce cost. To do so a control dough was prepared for pizza, bread and salty assortments and three sets of eclected combined doughs with different flour mixes. Selected items were made from all doughs and were tested by internal customers. Customers were served these items in four rounds. They were told that these items are made by different chefs and their perceptions were collected to appraise their performance and expertise in backing. A five point Likert scale was used for this and results showed one dough for pizza, bread and assortments with no significant differences in perceptions. Results also showed a significant rationalization in production cost of these items at round 14% of original costs.

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