In recent years, the Colombian population has changed their lifestyle and eating habits for different reasons , this has lead them to have greater food consumption away from home and then a pleasant experience. Therefore, this study aimed to identify existing methodologies to characterize the experiences in commercial food services through a consultative, documentary, retrospective and explorative research Academic articles were searched, which somehow, measured, described or characterized the experience in commercial food services . This investigation showed that the most commonly used methodology is quantitative, in, addition, there are five tools that are validated: DINESERV , TANGSERV , SERQUAL , customer satisfaction survey and NEMS R protocol . On the other side was evidenced that does include some nutritional criteria and successfully identified four areas of experience within the service. In conclusion, it is necessary more research about nutrition factors included in the sphere of learning in the service experience because these aspects are essential to generate healthy habits in the population.