Jessie Payne

Jessie Payne is a master's student in Sensory Science at Kansas State University focusing on non-food sensory research. Prior to her current studies, she received her bachelor's degree in Food Science at Oklahoma State University.

Her master’s thesis includes understanding consumer perceptions of hotel toiletries, specifically hotel shampoos and lotions. COVID-19 and the sustainability of hotel products have become important social issues. These issues create controversy for the hotel-provided toiletries. Should hotels provide bulk items during COVID-19 or should they provide small individually packaged items and risk not being ecofriendly? These hot topic items have made it crucial for hotels to know how they should proceed in creating their bath products.

The results of this study determined the most and least important features of hotel toiletries. It was determined that in order to maximize consumer acceptance, specific packaging and sensory features should be used for hotel shampoos and lotions. For hotel lotions, texture was the most important modality, while for hotel shampoos, aroma was the most important modality. To maximize consumer acceptance and create the ideal hotel lotion, it should have a non-greasy and moisturizing texture, as well as should have a smooth feel on the skin. Aroma was a polarizing attribute for lotions. If scent is present, it should have a lightly scented aroma. On the other hand, hotel shampoos should be moisturizing, have the ability to lather, and have a relaxing, spa-like scent. Both types of toiletries should have an upside-down tube-shaped packaging with a flip top lid as well as be brand name. Overall, this study provides important consumer perceptions of hotel shampoos and lotions which can be used to create the ‘ideal’ hotel shampoo and lotion.