Foodie's Behavior and Assessment of Popular-Commercial Foods

Abstract

This study aims to describe foodies assessing popular-commercial foods. In this study, the method used is a qualitative method. The informant determination technique used is purposive (deliberate). The data collection used is by observation, in-depth interviews with informants, and confirmed by various literature studies that are relevant to the research topic. The results showed that from the taste, feeling related to service, and the condition of the place to eat, nothing could stand alone as the most dominant in determining a foodie's assessment of food. One of these factors can invalidate a good rating on the other factor. On the other hand, in conducting an assessment, foodies base their general assessment of expectations on the image of the food, the food maker, the place to eat and also the price of the food.