A three-item scale measuring a consumer's hedonic enjoyment of eating a specific food or meal. Items contain a blank for the food name and assess overall enjoyment, perceived tastiness, and the pleasurableness of eating the meal. The scale captures post-consumption hedonic evaluation of the eating experience, sensitive to environmental factors such as co-present distractions that may reduce savoring and enjoyment.
7-point Likert
Full scale items shown. Always cite the original source when using this scale in research.
FILL-IN-THE-BLANK FORMAT: Blanks should be replaced with the specific food or meal (e.g., 'dinner', 'main dish', 'chocolate'). Two reliability estimates: α = .92 (Study 1, n = 144) and α = .95 (Study 3, n = 215) — Garbinsky & Klesse (2021). Items appear original to Raghunathan et al. (2006), who developed them to measure hedonic food enjoyment as a function of health framing. Applied by Garbinsky, Emily N. and Anne-Kathrin Klesse (2021), How (and when) the presence of food decreases enjoyment of customer experiences, Journal of Marketing Research, 58(4), 705–720 — where the scale served as the dependent variable across dining hall studies examining how co-present food reduces enjoyment of a concurrent eating experience. VALIDITY: Not reported in either source.
Raghunathan, Rajagopal, Rebecca Walker Naylor, and Wayne D. Hoyer (2006). The unhealthy = tasty intuition and its effects on taste inferences, enjoyment, and choice of food products. Journal of Marketing, 70(4), 170–184.
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