The first to feast is the eyes. Color has a very strong influence in the foods we choose to eat. This is a training course designed to provide a tool for hospitality educators to teach and demonstrate how foods’ color affects the decisions customers make when making their selections. Comprehensive training of front and back of the house personnel is essential to a successful operation. This lesson plan may be used in hospitality classes as well as restaurants, concessions, and hotels for employee training in culinary operations. Course includes 4 lectures, 4 assessments and answer keys (with suggested grading rubrics), guide for instructor led taste samplings, guide and recipes for in class color and taste comparisons, instructions for blind comparative taste test, and 2 recommended assignments.