Gender
Many respondents ( n = 1131, 87%) regularly used street food services. The others ( n = 169, 13%) used this form of gastronomy occasionally, e.g., at street food festivals, outdoor events, etc. A statistically significant influence of gender ( p = 0.00076), age ( p = 0.00006), education ( p = 0.0031), dwelling place ( p = 0.00016), and financial status ( p = 0.00001) on using street food outlets was found. This form of gastronomy is significantly more often used by men, people aged 19–30 years, with lower than secondary education, living in the countryside or in cities up to 250,000 of residents, and a ‘bad’ financial status.
The respondents visited street food outlets with varying frequency. This form of catering was used by a small percentage of consumers every day and four or five times a week ( n = 73, 5.6% and n = 179, 13.8%, respectively). The highest percentage of respondents visited two or three times a week ( n = 309, 23.8%) and once a week ( n = 216, 16.6%). The remaining respondents chose these facilities less frequently: once a month ( n = 182, 14%), once every 2 or 3 months ( n = 213, 16.4%) or less often ( n = 128, 9.9%). The frequency of using this form of gastronomy depended on gender ( p = 0.00011), age ( p = 0.000001), education ( p = 0.00014), dwelling place ( p = 0.00006) and financial status ( p = 0.000001). Men, and people under the age of 18 years, with the lowest education, living in the countryside or in small towns, and with a ’bad’ financial status used this form of eating outside the home significantly more often, visiting this type of facility every day or several times a week. It is probably the cheapest form of dining away for them when they are at school or at work.
The choice of street food depended on gender ( p = 0.0010), age ( p = 0.000001), education ( p = 0.000001), financial situation ( p = 0.00001), and dwelling place ( p = 0.0014).
Based on the cluster analysis, the profiles of preferences of consumers using street food were determined ( Figure 1 ). Four profiles were identified:
Consumers’ street food profile taking into consideration meals (* percentage of responses; others—Asian, Italian, Tex-Mex meals or just places with good food).
Consumers consumed burgers ( n = 346, 27%), kebabs ( n = 294, 22%) and ice cream ( n = 173, 14%) most often. Other consumer profiles were represented by small groups of respondents (between n = 39 to n = −99, between 3% to 8%).
Among the reasons for eating outside the home, respondents mentioned social gatherings, convenience, reluctance to prepare meals oneself, and discovering new flavors ( Table 2 ).
Reasons for using out-of-home eating.
Reasons | Average ± SD | Q25 | Median | Q75 |
---|---|---|---|---|
I like to meet my friends | 3.71 ± 1.28 | 3 | 4 | 5 |
It is convenient | 3.69 ± 1.15 | 3 | 4 | 5 |
I don’t have time to prepare meals myself | 3.10 ± 1.33 | 2 | 3 | 4 |
I want to celebrate special occasions, | 3.45 ± 1.36 | 2 | 4 | 5 |
I like to discover new flavors | 3.72 ± 1.27 | 3 | 4 | 5 |
I don’t feel like cooking, I can’t cook, | 3.05 ± 1.40 | 2 | 3 | 4 |
It is due to work (e.g., business meetings) | 2.53 ± 1.37 | 1 | 2 | 4 |
Scale: 1—definitely do not agree, 2—moderately do not agree, 3—undecided; 4—moderately agree, 5—definitely agree; SD—standard deviation.
The respondents use various sources when choosing a catering establishment. Most often these were the opinions of friends, family ( n = 425, 32.69%), or social networking sites and internet forums ( n = 399, 30.69%). They also used websites with restaurant reviews ( n = 180, 13.85%), articles on the Internet ( n = 137, 10.54%), articles in the local press and in weeklies ( n = 47, 3.62%), blogs ( n = 72, 5.54%), and others ( n = 40, 3.08%). The following other sources were listed: TV and advertisements such as leaflets, folders, phone applications, radio, advertising on the roads, vlogs, Google Maps, and the website streetfoodpolska.pl. The choice of the source of information about catering establishments depended on gender ( p = 0.00001), age ( p = 0.000001), education ( p = 0.000001), dwelling place ( p = 0.0001), and financial situation ( p = 0.000001).
Based on the results and cluster analysis, the factors indicated by the respondents were grouped into factors that determine ( Figure 2 a) and discourage consumers ( Figure 2 b) from choosing catering establishments. Factors from both groups were divided into four clusters of factors, of which factors in groups I and II were high or medium decision power, while factors from groups III and IV had a little influence on consumer decisions. The choice of a catering establishment was determined by the following factors: I—preferences and quality, II—economic and food safety, III—socio-economic, and IV—operational. Among discouraging factors for visiting catering establishments, the following were distinguished: I—quality factor, II—economic and hygiene factors, III—location of premises factor, and IV—operational factors.
Factors determining ( a ) and discouraging ( b ) the selection of street food outlets (* factor importance on a 5-point scale, ** consumer % answer on the factor importance).
The most important factor determining the selection of establishments was the preferences and quality factor, which took into account the quality of services and personal preferences (score 4.2 on a 5-point scale). Similarly, the most important discouraging factor was the quality factor. It was indicated by over 65% of consumers. Other components of individual factors in both groups are presented in Figure 2 a,b. The figure also shows the results of the scoring scale calculations for determining factors and the percentage of consumer responses when disincentives are present.
The presence of the ‘preferences and quality’ factor in decisions for choosing a catering establishment is confirmed by the calculations of descriptive statistics, i.e., mean, SD, and medians. In the case of the expectation of the quality of service and the satisfaction of an individual’s own preferences (factor I, Figure 2 a), the obtained mean was the highest and the median equal to the highest value of the scale (mean = 4.20, SD = 1.09, median = 5.0; and mean = 4.19, SD = 1.13, median = 5.0, respectively).
As a discouraging factor, over 65% of consumers (SD = 4.75) have indicated ‘quality’ (factor I, Figure 2 b). The factor moderately influencing the choice of premises was the ‘economic and food safety’ factor (factor II, Figure 2 a). The mean of the components of this factor was smaller and ranged between 3.50–3.71 (median 4.0). High price, along with the lack of hygiene and the quality of service, was a factor that moderately discouraged people from visiting the premises again (mean 15.5% of responses, SD = 3.8), and is labelled ‘economic and hygiene’ (factor II, Figure 2 b).
The other factors, i.e., ‘socio-economic’ and ‘operational’ (factor III and IV, Figure 2 a), had a slight influence on consumer decisions (mean = 2.88, SD = 1.23, medians 2–3). Similarly, factors of social significance, i.e., ‘location of the outlets’ and ‘operational factors’ (factor III and IV, Figure 2 b), were not-important in decisions to re-visit the premises (mean 4.1% of responses, SD = 3.0).
When asked for their opinion on street food establishments, the respondents agreed that this is a new type of cuisine which is becoming more and more popular (median 4, Table 3 ). They perceive these establishments as different than fast food, but in their opinion, it is neither a healthier version of fast food, nor a cheaper offering (median 3, Table 3 ). According to them, this type of catering establishment has good hygiene and food quality similar to typical catering establishments. However, the consumer opinions presented in our study, in most of the responses was between ‘undecided’ and ‘moderately agree’. Respondents did not agree with the following statements: ‘unnecessary outlets that worsen the image of the city’; ‘facilities with a low hygiene level’ and that ‘food quality worse than in typical (non-street) catering establishments’. It should be mentioned that statements used in our questionnaire were based on the literature, consumer opinions presented on the Internet, and on preliminary research.
Consumer opinion about street food outlets.
Opinion about Street Food | Average ± SD | Q25 | Median | Q75 |
---|---|---|---|---|
1: A new type of cuisine that is gaining popularity | 3.41 ± 1.21 | 3 | 4 | 4 |
2: Another name for fast food | 2.97 ± 1.29 | 2 | 3 | 4 |
3: A better and healthier version of fast food | 2.96 ± 1.24 | 2 | 3 | 4 |
4: The cuisine designed for young people | 2.84 ± 1.30 | 2 | 3 | 4 |
5: An element of the city’s landscape that enhances its image | 2.67 ± 1.29 | 2 | 3 | 4 |
6: An unnecessary outlet that worsens the image of the city | 2.27 ± 1.27 | 1 | 2 | 3 |
7: A way to attract more tourists to the city | 2.93 ± 1.26 | 2 | 3 | 4 |
8: Cheap food | 3.23 ± 1.20 | 2 | 3 | 4 |
9: Local cuisine | 2.72 ± 1.22 | 2 | 3 | 4 |
10: An outlet wit facilities that have a low hygiene level | 2.54 ± 1.18 | 2 | 2 | 3 |
11: Food with worse quality than typical (non-street) catering establishments | 2.43 ± 1.05 | 2 | 2 | 3 |
12: Food with better quality than typical (non-street) catering establishments | 2.87 ± 0.80 | 2 | 3 | 3 |
13: Food that quality is similar to typical (non-street) catering establishments | 3.06 ± 1.12 | 2 | 3 | 4 |
1: definitely do not agree; 2: moderately do not agree; 3: undecided; 4: moderately agree; 5: definitely agree.
The respondents ( n = 397, 30.5%) sometimes complained about the quality of the dishes. A small group of respondents ( n = 148, 11.4%) very often reported complaints about catering services. Other respondents almost never ( n = 483, 37.2%) and never ( n = 272, 20.9%) made any complaint about the quality of the dishes. Complaint about food quality depended on the age ( p = 0.00001), education ( p = 0.000001), dwelling place ( p = 0.00181), and financial situation ( p = 0.000001) of the respondents. People aged 31–55 years, with vocational and elementary education, living in cities of up to 250,000 inhabitants, and with ’bad’ financial situations made complaints significantly more often.
Consumers’ opinion on hygiene in street food outlets was examined ( Table 4 ). The questions inquired about the necessary hygiene requirements in food production and the requirements specified in the Codex Alimentarius [ 68 ].
The opinion of consumers about the sanitary conditions of street food facilities.
Opinion of Consumers * | Percentage (%) | |
---|---|---|
Yes | No | |
Q.9.1. Is the production area of the facilities hygienic? | 82.15 | 17.85 |
Q.9.2. Is there a waste bin available to employees in the production area and is it overflowing? | 86.69 | 13.31 |
Q.9.3. Are the floors and facility walls in good condition (clean, undamaged, made from a smooth, easy to wash and disinfect material)? | 78.62 | 21.38 |
Q.9.4. Are the production tops in good condition (clean, undamaged, made from a smooth, easy to wash and disinfect material)? | 78.08 | 21.82 |
Q.9.5. Are there any food pests (rodents, insects) in the production area? | 22.92 | 77.08 |
Q.9.6. Are there any personal items (phones, bags) of employees in the production area? | 44.69 | 55.31 |
Q.9.7. Are raw materials stored in proper conditions (e.g., cold temperature)? | 79.00 | 21.00 |
Q.9.8. Are ready-to-eat products and waste stored separately? | 20.77 | 79.23 |
Q.9.9. Are catering tools clean and in a good condition (visually determined)? | 80.62 | 19.38 |
Q.9.10. Are there any unauthorized people in the production areas? | 37.38 | 62.62 |
Q.9.11. Do the raw materials look fresh? | 82.54 | 17.46 |
Q.9.12. Do workers handle packaging hygienically? | 75.77 | 24.23 |
Q.9.13. Do staff have clean hands during work? | 81.85 | 18.15 |
Q.9.14. Are the hands of any employee with injuries protected? | 20.54 | 79.46 |
Q.9.15. Do staff wear jewelry during work? | 51.00 | 49.00 |
Q.9.16. Do staff have appropriate working clothes? | 69.54 | 30.46 |
Q.9.17. Do staff protect their long hair (thus reducing the risk of food contamination)? | 67.85 | 32.15 |
Q.9.18. Do staff wash their hands properly and frequently (by observation)? | 74.77 | 25.23 |
Q.9.19. Is the payment process properly separated from production (e.g., by a different person accepting payment or covering of hands for hygienic tasks)? | 71.31 | 28.69 |
Q.9.20. Do staff wear and change disposable gloves frequently enough? | 58.54 | 41.46 |
Q.9.21. Do any staff have an illness (coughing, sneezing) that makes hygienic work difficult? | 17.69 | 82.31 |
Q.9.22. Do staff touch their face, hair, nose, or ears during food production? | 40.08 | 59.92 |
* References to criteria of assessment regarding Regulation (EC) 852/2004 [ 69 ].
Although the respondents were not experienced hygiene auditors, based on their observations regarding the recently visited street food outlet, they indicated irregularities in the field of hygiene, specifically in the areas of personal hygiene of staff, hygiene conditions of food production, as well as hygiene of food production and distribution ( Table 4 ).
In the respondents’ opinion, employees of street food outlets did not protect hands from injuries (79.5% responses). They wore jewelry on their hands during work (51%), and they had no or did not change disposable gloves frequently enough (41.5%). They touched their face, hair, nose, or ears during food production (40%); had no protection from their long hair (32.2%) while working with food; had inadequate working clothes (30.5%); and the payment process was not properly separated from food production (28.7%). Based on the observations of the respondents, it can be said that the personal hygiene of street vendors was not fully compliant with hygiene standards.
The respondents noticed irregularities in the hygiene conditions of food production as follows: overflowing waste bin in the production area (86.7% responses) and the presence of employees’ personal items (phones, bags) in the production area (44.7%).
In the area of hygiene of food production and distribution processes, the respondents noticed that ready-to-eat products and wasted ones were not separately stored (79.2%), and they observed unauthorized people in the production areas (38.9%).
4.1. use of street food outlets by polish consumers.
Culinary preferences and eating habits have changed over time and are inextricably linked with human history. However, globalization is accelerating the pace of these changes more than in previous centuries. Economic progress, development of food techniques, and technology have brought many benefits, among them the speed of work and rest as well as the speed and convenience of obtaining and preparing a meal. On the other hand, living in a hurry, eating ‘ad hoc’ food or fast food, often non-compliant with the nutritionists’ recommendations, and diet-related diseases are a consequence of cultural change. Changes in eating habits occur not only between generations, but also among those who change their current model of nutrition to a new one in a relatively short time. The main causes of change in dietary preferences are factors such as migration, new ways of processing and storing food, international trade development, increases in levels of wealth, changes in family functioning, an increase in environmental awareness, fashion, etc. [ 8 ].
Globalization causes the culinary traditions to be transferred from one place (region, country) to another. However, it can be a kind of threat, leading to the universalization of eating habits and the disappearance of local culinary traditions [ 70 ]. Poland is such a case, where the habits of eating typical Polish homemade dishes are replaced by gastronomy meals, which are very often eaten in fast-food establishments.
The interest in, and increased use of, catering services in Poland is due not only to having insufficient time to prepare meals, but also individuals lacking skills to prepare them, greater women’s involvement in professional work and returning home late with too many professional duties outside the home, an increase of 1–2 person households, as well as the increased income of Poles [ 71 ].
Catering establishments take advantage of consumers’ interest in eating out and adjust their offerings to various social groups and their expectations and financial capacity. The constant rush and lack of time to eat and prepare a meal, as well as the relatively high cost of meals in traditional gastronomy, are the factors contributing to street gastronomy gaining popularity in Poland. Because it is mobile, it can reach consumers directly and offer simple dishes close to workplaces, tourist attractions, and other frequently visited places. All respondents participating in our research used street food services, 87% of which did so regularly.
This is a result of the growing popularity of street food not only in Poland but all over Europe [ 3 ]. In Poland, the growth of street food outlets is fostered by various types of outdoor, tourist and cultural and entertainment events, as well as sports and recreation events, which attract customers and usually take place in places without permanent catering establishments [ 8 , 72 , 73 , 74 , 75 , 76 , 77 ].
In the group of consumers assessed, the choice of burgers and kebabs dominated, having become very popular. This is one example of the transfer of eating habits from one culture to another. In Poland, street food, especially offered in food trucks, plays an important role in promoting the cuisine of other countries, often for exotic-craving Poles. The average Polish consumer, when dealing with street food dishes, has the opportunity to learn new tastes, which may have an impact on changing current culinary preferences.
Owners of street food outlets develop their own gastronomic activity based on their impression of and fascination with other cultures and cuisines. For example, ‘Carnitas Food Truck’ (in Warsaw) specializes in street food typical for Mexican cuisine such as tacos, burritos with salsas chili habanero, chipotle, and guacamole. The food truck ‘La Chica Sandwicheria’ (in Warsaw) specializes in food typical of Cuban cuisine. Sometimes globalization of cuisine is seen in examples such as the food truck ‘Pepe Crepe’ (in Warsaw) that offered Japanese-style crepes that are not traditional but contemporary, globalized versions of crepes. Street food is offered at many culinary festivals in Poland, such as Slow Weekend and Asian Street Food Fest [ 8 ]. As research [ 8 ] indicates, the majority of people visiting street food festivals are people aged 20–30, sometimes with small children.
Respondents used street food usually two or three times a week and once a week. Our results are similar to the results of Kowalczuk [ 78 ], who has shown in her research that an average Pole ( n = 1013) visits foodservice outlets once a month, with the individuals being slightly more often men and far more often young people, and those with middle and higher income. People with secondary and higher education benefit more commonly from food services, including school and university students and white-collar workers, who live in large cities. It should be mentioned that participants in our study were mainly people under 30 years of age (about 85%), with secondary and higher education (91.5%), and who lived in a big city (about 70%).
Based on the analysis of clusters due to the choice of menu, preferences of street food consumers were identified in our study. They are: ‘burger-enthusiasts’, ‘kebab-enthusiasts’, ‘ice-cream enthusiasts’, and ‘non-specified-oriented consumers’. Levytska and Kwiatkowska [ 79 ] have indicated that Polish consumers are changing preferences for foodservice outlets (from fast-food outlets to casual dining restaurants and quick service restaurants—QSR), and change preferences for menu offerings. According to those authors, Poles have begun to choose foods with reduced energy value (light), foods with a modified composition of nutrients and functional foods (with proven, beneficial effects on health), organic food, and conventionally produced food. But as stated in our study, consumers of street food preferred fast food products like burgers, kebabs, ice-creams, and occasionally other food like Asian, Italian, and Tex-Mex cuisines. Very similar results were obtained by Kolanowski et al. [ 19 ] among Polish and Greek consumers. Greeks preferred pizza and creperies while Poles preferred pizza and kebab. This is in line with the characteristics presented by Kowalczuk [ 78 ], who divided modern Polish consumers into three groups by interests: ‘health and safety’, ‘convenience’, ‘pleasure and experience-seeking’. Polish and Italian cuisines are types of cuisine and dishes that Polish consumers preferred. Younger respondents are also open to dishes from other countries (Chinese, Greek, Turkish, Japanese). Meat dishes and hot snacks like burgers and kebabs are the most preferred, cold snacks and vegetarian dishes are the least popular [ 62 , 74 , 75 , 76 ].
Street food consumers mentioned the following main reasons for eating outside the home: getting to know new tastes, socializing, convenience and lack of time, celebrating special occasions, and reluctance to prepare dishes on their own. Other authors have also pointed out reasons such as convenience and saving time [ 62 ].
The main reasons for consumers using catering outlets are the taste of dishes, reasonable prices, convenience, and saving time, while the main barrier is a lack of money. Consumers tend to spend more money in catering outlets per month than in the past [ 62 ], and the amount largely depends on the income level, but also age, education, and place of residence. The reason for the occasional use of catering services is also based on the common Polish belief that home-cooked meals are healthier.
Polish respondents use a variety of sources when choosing a catering establishment, including street food outlets. Most often these are the opinions of friends and family, social networks and Internet forums, websites with restaurant reviews, articles on the Internet and articles in the press, blogs, and others. This is a typical behavior in the era of globalization. It has been observed that the following mass media sources play an important role in promoting catering services and influencing culinary tastes in Poland: daily press, weeklies and monthly magazines, television (travel programs available in Poland: ‘Travel Channel’, ‘National Geographic Channel’, ‘Planete+’), and especially the Internet (social networks, blogs, etc.) [ 8 ]. According to market reports [ 76 , 80 ] the main sources of information about food services are friends and family, while half of the respondents have also pointed to the Internet, including social media.
Among the factors in our study determining the selection of catering establishments, the most important role was played by ‘preferences and quality’ and ‘economic and food safety’. The most important discouraging factors were ‘quality’ and ‘economic and hygiene factors’.
According to market reports [ 76 , 81 ], respondents considered unpalatable food as the most discouraging factor from visiting establishments again. Another reason was the lack of hygiene in the outlets. Other disincentives were shown by Kolanowski et al. [ 19 ] and differed depending on the country of the study, i.e., in Poland, it was a strange taste of dishes, poor services, and lack of hygiene, and in Greece, lack of cleanliness and price. The results of our research confirm previous research and allow us to conclude that consumers are paying more attention to the quality of prepared meals and the hygienic condition of catering establishments.
The form of street food in Poland is typical in developed countries [ 82 ]. Despite the fact that results of various studies [ 73 , 74 , 75 , 76 , 77 ] have indicated that Polish consumers prefer typically Polish dishes, in our study in street food outlets, they mainly order burgers and kebabs, which are classified as fast food, as well as ice cream as a dessert. It should be emphasized, however, that the products offered are often original dishes, prepared according to proprietary recipes by the owners or employees of the street food outlets. These are high-energy products and are not recommended by dietitians. The Makro Cash and Carry market report [ 75 ] shows that the most popular dishes among Polish street food offerings are kebabs (50%, n = 1000), pancakes (32%), casseroles with bread (31%), burgers (30%, n = 1000), and Belgian fries (11%, n = 1000).
Various authors have tried to characterize the most popular dishes found in mobile gastronomy in developing countries [ 83 ] and found them to be typical, local, and very diverse dishes, derived from the regions in which they are sold. Other authors [ 84 , 85 ] have described the most popular meals sold by street food vendors in Europe. They identified pancakes in France and Italy, sausage and yeast dough in the Czech Republic, and chicken dishes, pancakes with meat, and quail eggs in Spain.
These results are similar to those of other authors. Different studies state that street food meals are characterized by low nutritional value and contain large amounts of carbohydrates and fats, especially saturated fats [ 86 ], and street sweets and sweet beverages are products with a high levels of ingredients like sugar, saturated fat, trans-fatty acids, and salt [ 83 , 87 , 88 ].
Moreover, many studies [ 83 , 89 , 90 , 91 , 92 ] have shown that despite good nutritional behavior, consumers using street food services had lower dietary diversity than consumers using fast food. In studies by Buscemi et al. [ 37 ] conducted in Palermo (Italy), it was found that people who use street food more often have a significantly higher body mass index (BMI), waist circumference, cholesterol level, and serum uric acid levels than consumers who use this type of gastronomy less frequently.
According to Nonato et al. [ 86 ], street food gastronomy can be a source of food safety problems, contributing to the development of food-borne diseases and chronic diet-related diseases, especially among consumers who frequently use street food services. However, according to Kolanowski et al. [ 19 ], it may be a source of physical hazard, like other food products [ 93 ].
Most respondents have a positive opinion of street food outlets. Consumers do not consider them to be a cheap way of eating meals and do not agree with the statement that these are premises with a low level of hygiene. They believe that such meals are as safe as those offered in stationary premises.
Although the greatest problems and the greatest negligence related to ensuring food safety occur in developing countries, this does not mean that in Europe and the U.S. [ 31 , 32 , 38 , 39 , 94 ] that the handling of food is flawlessly safe. In a study by Trafialek et al. [ 38 ], attention was drawn to the fact that establishments specializing in street food gastronomy do not have clean running water, have limited space for proper food storage, have employees who mishandle waste generated during technological processes, and lack proper staff hygiene.
In street food outlets, meals are prepared in the presence of consumers. It is worth disseminating the results of similar studies among a wide audience to increase food safety awareness among consumers. Consumers are able to enforce proper food safety and should react to non-compliance with hygiene rules. The situation reported in Ghana is not recommended [ 95 ]. Despite knowing the health risks of eating contaminated street food, local consumers eagerly used food street services and did not expect an improvement in food hygiene production.
This study has some limitations in terms of both its methodology and its applicability. The sample selected for the study consisted mainly of young adults between 19 and 30 years; therefore, caution should be exercised in attempting to generalize the results to an entire population. In addition, the study was conducted only in large cities in Poland. Consumers’ perceptions and behavior may be different in other places. Another limitation is that the consumers of street food were from only one country. Despite the limitations, the results obtained are of practical importance, especially for food safety authorities and street food vendors and owners.
The forms of street food in Poland are forms typical in other developed countries, as evidenced by the identified consumer profiles. About half of the respondents were ‘kebab- and burger-enthusiasts’. Similar factors affect the behavior of Polish consumers regarding the choice of street food outlets and the lack of willingness to re-use this form of meal outside the home. Consumers’ preferences, pro-quality factors, such as quality of services, quality of meals, hygiene, and food safety, and economic factors, such as the price of a meal, are of primary importance.
The opinion of the surveyed consumers about food street outlets was not always positive. Consumers commented on many aspects of sanitary conditions of street food facilities, such as personal hygiene, hygiene conditions of food production, as well as hygiene of food production and distribution. For these reasons, the presented research is of practical importance for managers of these facilities and official quality control.
The results of the study can also be helpful for street food entrepreneurs because of the indicated identified promotion channels. It has been shown that the Internet is an important source of information on catering establishments, and social networking sites play a large role in consumer traffic and can be used for promotional purposes, practically without generating costs.
The quality of dishes, the quality of service, and hygiene are the factors that make consumers use a catering establishment. Constantly increasing consumer awareness in terms of proper nutrition and proper hygiene of food production may contribute to the improvement of quality in street food outlets.
Good sources that can encourage hygienic awareness by consumers come primarily from mass media, including the Internet and the website of sanitary inspections. Consumers should be made aware that proper food quality is both an appropriate nutritional value related to good manufacturing practice (GMP) and a result of food safety related to good hygiene practice (GHP). Consumer knowledge regarding what they should take into consideration when buying street food can be more effective than control and can better counteract improper hygiene practices of vendors.
The solution could be to create a street food digital application in which consumers could find information about street food and its nutritional value, but also could share their opinions on offerings, including their quality and observed production hygiene.
The questionnaire used in the study.
Question That Was Asked | Variants of Answers |
---|---|
How often do you use street food facilities? Choose the answers that suits you the best (only one option) | 1: Every day; 2: Three or four times a week; 3: Once a week; 4: Two or three times a month; 5: Once a month; 6: Once every two or three months; 7: Less than once every two or three months; 8: Never (if respondents choose this answer, they end the questionnaire) |
Factors (14) that you take into account when choosing a catering establishment: 1: Price, 2: Own preferences, 3: Family preferences, 4: Opinions of friends, 5: Additional services, 6: The reputation/ prestige of establishment, 7: Family income, 8: Recommendation, 9: Hygiene and safety, 10: Location, 11: Menu, 12: Quality of services, 13: Promotion, 14: Advertisement. | Choose the degree of importance for each factor (5-point scale). 1: Unimportant 2: Moderately unimportant 3: Neutral 4: Moderately unimportant 5: Very important |
What are you doing when you’re looking for a new catering establishment? Choose the answers that suits you the best (only one option) | 1: Ask your friends/ family; 2: Read articles on websites; 3: Check social media; 4: Check the establishment’s website; 5: Check websites with reviews of premises; 6: Read articles in the press; 7: Read internet blogs; 8: Others |
Please comment on the following 7 statements about eating out: 1: I like to meet my friends, 2: It is convenient, 3: I don’t have time to prepare meals myself, 4: I want to celebrate special occasions, 5: I like to discover new flavors, 6: I don’t feel like cooking, I can’t cook, 7: It is due to work (e.g., business meetings). | Choose a comment for each statement (5-point scale): 1: Definitely do not agree; 2: Moderately do not agree; 3: Undecided; 4: Moderately agree; 5: Definitely agree |
What discourages you from visiting an establishment again? Choose the answers that suits you the best (max. two option). | 1: Quality of meals; 2: Quality of service; 3: High prices; 4: Unpleasant interior decoration, 5: Location; 6: No play area for children; 7: No equipment for disabled people; 8: Place not dog-friendly; 9: Lack of hygiene; 10: Others |
Have you ever complained about the service in the catering establishments? Choose the answers that suits you the best (only one option) | 1: Yes, very often; 2: Yes: sometimes; 3: Almost never; 4: No, never |
Which street food outlets are your most favorite and/or most visited. Choose the answers that suits you the best (only one option). | Street food outlets serving: 1: Kebabs; 2: Burgers; 3: Hot dogs; 4: Belgian fries; 5: Casseroles with bread; 6: Pancakes; 7: Sandwiches; 8: Ice-Cream; 9: Others |
Please comment on the following 13 statements: “Street food is: 1: A new type of cuisine that is gaining popularity”, 2: Another name for fast food”, 3: A better and healthier version of fast food”, 4: The cuisine designed for young people”, 5: An element of the city’s landscape that enhances its image”, 6: An unnecessary outlet that worsens the image of the city”, 7: A way to attract more tourists to the city”, 8: Cheap food”, 9: Local cuisine”, 10: An outlet with facilities that have a low hygiene level”, 11: Food with worse quality than typical (non-street) catering establishments”, 12: Food with better quality than typical (non-street) catering establishments”, 13: Food that quality is similar to typical (non-street) catering establishments”. | Choose a comment for each statement (5-point scale): 1: Definitely do not agree; 2: Moderately do not agree; 3: Undecided; 4: Moderately agree; 5: Definitely agree; |
Observations concerning a recently visited street food premise, as well as 22 questions about hygiene in those facilities: | Choose the answers that suits you the best: Yes No |
Q.9.1. Is the production area of the facilities hygienic? | |
Q.9.2. Is there a waste bin available to employees in the production area and is it overflowing? | |
Q.9.3. Are the floors and facility walls in good condition (clean, undamaged, made from a smooth, easy to wash and disinfect material)? | |
Q.9.4. Are the production tops in good condition (clean, undamaged, made from a smooth, easy to wash and disinfect material)? | |
Q.9.5. Are there any food pests (rodents, insects) in the production area? | |
Q.9.6. Are there any personal items (phones, bags) of employees in the production area? | |
Q.9.7. Are raw materials stored in proper condition (e.g., cold temperature)? | |
Q.9.8. Are ready-to-eat products and waste stored separately? | |
Q.9.9. Are catering tools clean and in a good condition (visually determined)? | |
Q.9.10. Are there any unauthorized people in the production areas? | |
Q.9.11. Do the raw materials look fresh? | |
Q.9.12. Do workers handle packaging hygienically? | |
Q.9.13. Do staff have clean hands during work? | |
Q.9.14. Are the hands of any employee with injuries protected? | |
Q.9.15. Do staff wear jewelry during work? | |
Q.9.16. Do staff have appropriate working clothes? | |
Q.9.17. Do staff protect their long hair (thus reducing the risk of food contamination)? | |
Q.9.18. Do staff wash their hands properly and frequently (by observation)? | |
Q.9.19. Is the payment process properly separated from production (e.g., by a different person accepting payment or covering of hands for hygienic tasks)? | |
Q.9.20. Do staff wear and change disposable gloves frequently enough? | |
Q.9.21. Do any staff have an illness (coughing, sneezing) that makes hygienic work difficult? | |
Q.9.22. Do staff touch their face, hair, nose, or ears during food production? |
M.W.—conceptualization, methodology, validation, investigation, writing—original draft preparation; E.C.-S.—conceptualization, methodology, validation, investigation, writing—original draft preparation, supervision, and writing—review and editing; E.C.-S.—investigation; J.T.—data curation, writing—original draft preparation. All authors have read and agreed to the published version of the manuscript.
This research was financed by the Polish Ministry of Science and Higher Education within funds of Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS) for scientific research.
The study protocol was registered and approved by the Ethics Committee of the Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences—SGGW (Warsaw, Poland) on 31 August 2020 (Resolution No. 35/2020).
All participants signed the informed consent form before the data collection.
Conflicts of interest.
The authors declare no conflict of interest.
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.
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Street food vending is a prevailing and distinctive part of a large informal sector in Dhaka city, the capital of Bangladesh. Street foods feed millions of people daily with a wide selection of foods that are relatively cheap and easily accessible in Dhaka city. There are more than 100 variations of street foods available in Dhaka city. The paper attempts to gain insight into the business of street food vendors: highlight the problem areas and the Lifestyle of Street Food Sellers. The study founds some information about problems of street food sellers and how they overcome it. For the survey, a sample of 11 respondents was taken. Qualitative research was used to collect the data. Data is gathered using a semi-structured questionnaire through personal interview and observation. In this survey a purposive sampling technique is employed. The government should focus on this sector as many people are involved with this business and they are facing various types of problem.
Jannatul Maowa Shifa
Maruf Hossain
Executive Summery Nowadays, the employment plays an important part in our country. All people want to engage themselves in prestigious and money earning jobs, but the Government and Non-Government Organization is not capable to provide job for all the people. So, the individual and the group of people are involving in the self employment, particularly in the informal sectors. Mainly the Research Report for BBA Business Research December 3, 2016 1 people are coming from rural to urban areas in search of work and taking part in the Street Vending. It is a major occupation in developing nations like Bangladesh. Despite the fact that street vending has been viewed as an option for poor people. According to Keith Hart 1971; the informal work is a block market. Though the vast majority of the vendors know the Street Vending business is illegal, but they still engage in Street Vending for their livelihood. Objectives: Researcher intends to provide details about the street vendor's livelihood and their daily activities. It also highlights the socioeconomic conditions who are working as street vendors in Rajlakshmi area. Method: there are many Street Vendors working in the Rajlakshmi area of Dhaka city, the researcher has to collect primary data through from the respondents in the area of Rajlakhshmi bus stand and surrounding areas .Hence, the researcher had used convenient sampling method to select 20 respondents for the present study which is in descriptive nature. The findings of the study are discussed in whole report. Conclusion: The quantity of street vendors is growing day by day, but they are not being to live healthy and safe life because of their economic constraints. So, it is important to explore the current working life street vendors in terms of their income levels, access to finance, working hours, safety at workplace, leisure time, and other important aspects.
QUEST JOURNALS
The informal sector plays major role in the development of developing countries. The contribution of informal sector to the labour market of India is incredible. Street food sector, which is a part of informal sector plays vital role in urban food supply. Most of the Indian urban population consumes their food from the street vendors and peddlers. Street vending was made legal in the year by the passage of "The street vendors (Protection of livelihood and regulation of street vending) Act, 2014. This law enables the street vendors to register their business and get support from government and few authorized banks/financial institutions. Street food sector provides employment opportunities to many and plays a major role in reducing the cost of living in cities. The food and safety standard authority of India (FSSAI) supports the street food vendors by providing guidelines to start street food business. This research is aimed at analyzing the socio economic condition of the street food vendors in Salem city. This study would be useful to the prospective micro entrepreneurs who are interested in doing street food business. It is a descriptive type of research. The sample size was 75. Both questionnaireand interview schedule was prepared for measuring the socio economic condition of the street food vendors. Data was analyzed by using Weighted Average, Pearson Correlation Analysis, Regression Analysis and Chi-Square Test.
Benjamin Etzold
Kerathum Juma
Int. Journal of Management and Development Studies
Dr. Nazrul Islam
There is a very high demand of the street foods in Dhaka city of Bangladesh. The reasons can be attributed by the tastes and varieties of foods, easily accessibility, low price, readily made, attraction to the foods, and above all, needs of the street people. Dhaka is the most populous city of Bangladesh. It is also the capital of the country. There are more than 18 million people, as of 2016 in Greater Dhaka city, living here in this city. It is also one of the most populated cities in the world with a density of 23,234 people per square kilometer within a total area of 300 square kilometers. Street food entrepreneurs are still unable to fulfill the demands of this huge population of this city. Due to the rise in income of the city dwellers, they are coming out from their congested houses to the parks and streets on the vacations and holidays and eating street foods. Sometimes, this is a fashion of the young people eating foods standing at the street. Although, a significant portion of these people think that the street foods are unhygienic and unhealthy even then they eat those foods when they are outside their houses. Therefore, this paper seeks to identify the reasons for which the street foods are eaten by the people living in Dhaka city. This study has been conducted among the people who eat street foods at their leisure time or vacations. To conduct this study, a total of 340 street food lovers were interviewed with the help of a structured questionnaire. Both descriptive and inferential statistics were used to analyze the data. Multivariate analysis techniques were used to identify the factors having influence on the habits of street food eaters in Dhaka city. The confirmatory factor analysis identified six factors such as, pleasure and soundness, convenience and variety, cost, attractiveness, food value, & taste and image. Results also show that the street food eating habit of the people of Dhaka City is significantly influenced by the pleasure and soundness, convenience and variety, cost, and attractiveness to the foods. This study suggests that the tastes and variety of street foods, accessibility, price and attractiveness should be emphasized to increase the attraction of the street food eaters towards the street foods in Dhaka City of Bangladesh.
smruti thapa
parajuli anil
In Nepal considerable number of people are involved in the informal sector of the economy making street vending as on e of the most practiced occupation in the Kathmandu Metropolitan City. The study aims to assess the general status, livelihood of the street vendors, mainly focusing on Ason, Indrachowk and Khullamunch which are the most crowded market areas in the city. In addition the purpose of this study is to establish vulnerability as one of the major factors influencing livelihood opportunities of the street vendors in Nepal. The study of this research is done in the basis random sampling and snowball sampling method. The data were collected by using structured questionnaire, key informant and focus group discussion which is the method of primary method of data collection followed by secondary method of data collection which included the review of various research papers, books, journals, articles, seminar papers, web browsing etc. Street vending was found to be one of the most vulnerable businesses as according to the findings of this research. Fault-finding policy by the government, competition, hooligan activities, road extension campaign, and pollution threaten street vendors to carry out their daily work. Similarly, natural calamities or natural phenomenon is another major threat which affects street vendor‟s business and health as well. Likewise, a cultural event, local festivals, conflict with other stakeholder and strikes also contributes to make their business more vulnerable. The seasonal change is yet another major challenge of the street vendors as their nature of business depend upon the seasons, which make them shift to different types of vending seasonally. In regards to the policies, plans, programs related to street vendors, government and other concern authorities and agencies were not found to have any clarity upon street vending. In addition to it, the lack of plans and policies regarding the street vending by the government, it made street vending as an insecure occupation. This even shows the ignorance of the state on the informal economy which is rising every day.
Journal of Humanities and Social Sciences
Md. Sadequr Rahman
The number of street vendors are increasing day by day. People are coming in Barishal city due to illiteracy, poverty, long time unable to manage a job, labor supply, large family size, and to search for better job opportunities and better living, and administrative purposes, then the displaced and vulnerable people start street vending. This is needed very less capital, no educational qualification, no training, easy to start and easy to move. Female vendors are very few because of patriarchy, religious bindings, unequal power relations, female inferiority, unable to decision making, women’s availability to indoor works where vending is an outdoor work. Besides, it is a very tiresome and arduous job so male are best suited to perform street vending under the scorching sun or rain in the roadside or market area. Most of them are married and live in the slum areas and congested small rooms with too many children which is very unhygienic and congested. Street vendors compete with the ...
International Journal of Sociology and Anthropology
Tamirat Mengistu
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KARTHIKEYAN R
Gomal University Journal of Research
Nazia Dharejo
Shahid Imam
trans Stellar Journals
TJPRC Publication
Avi Budi Setiawan
RASHID BUMARWA
Andrew Michael S.C
The Journal of Social, Political and Economic Studies
Md. Zohurul Islam
Pinaki Dey Mullick , Kaustav Das
Shamim Hosen
Dr. Nazrul Islam , Kazi Nafisa Hasan , Mahedi Hasan Omi
Nageswara Rao Ambati
Mukesh Ahirrao
Stefano Marras , Michele Companion
Tavonga Njaya
Liberal arts & social sciences international journal
Zandile Mchiza
JSW (Jurnal Sosiologi Walisongo)
Dicky Rachmawan
Singh Publication
Food Control
Priscila Cristina Da Silva
International Journal Of Home Science
Parsha Jyoti Bharadwaj , Dr. Sayanika Borah
San Mateo Municipal College
ABRAHAM, DIONELYN R.
Lena Bucatariu
Please note you do not have access to teaching notes, street foods: contemporary preference of tourists and its role as a destination attraction in india.
International Journal of Culture, Tourism and Hospitality Research
ISSN : 1750-6182
Article publication date: 2 December 2019
Issue publication date: 20 February 2020
The study aims to assess and find out the preference of street-foods amongst the foreign tourists visiting India. It will also discuss in detail the important factors that lead to the selection of street-foods outlining the relevance of food as a destination attraction.
The study applied the use of location intercept technique through one to one interview using a structured survey scale to take the responses from 586 outbound foreign tourists at the departure gates of International Airport at New Delhi. The street-food preference of foreign tourists was analysed using the analytical hierarchical process model and Chi-square statistics.
This study resulted in identification of 18 street-foods which were preferred mostly by the foreign tourist in India, with Tandoori Chicken tikka being the most favoured and Kathi Kebab being least preferred. This study also confirmed that amongst the all factors which were considered to have an influence on the street-food preference of foreign tourists only marital status was found to be insignificant.
This study suggested that street-food vending can be considered to be a strategic management instrument that can (re)create a destination image and sustain or rejuvenate tourist movements towards a gastronomically rich destination like India. It might help the shareholders in the street-food vending businesses across India to devise strategies to showcase India on a global gastronomic platform.
It is the first study which has tried to exploit the foreign tourists’ emotions through their street-food preference which can be used by the local street vendors to attract, reconnect and increase their repeat visits in India. It will also help sensitising the local street-food vendors including restaurants, catering joints and hotels to include the preferred delicacies in their operational menus for maximising the earnings from tourists.
Gupta, V. , Sajnani, M. and Gupta, R.K. (2020), "Street foods: contemporary preference of tourists and its role as a destination attraction in India", International Journal of Culture, Tourism and Hospitality Research , Vol. 14 No. 1, pp. 136-154. https://doi.org/10.1108/IJCTHR-07-2018-0092
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Street Food aroun d the World: A Revi ew of the. Literature. Kouamé Guy Marcel Bouafou, Gnakon Flora Carenne Beugré, Yao Célestin Amani2. 1 Department of Science and Technology, Ecole Normale ...
Kouamé et al., 2020). Street food is homemade food and junk food consumed outside the home or sold on the street (Albuquerque et al., 2019; Sousa et al., 2019). In Brazil, street food consists of outlets for ready-to-eat foods sold on the pub-lic highway. It's a job (Ferrari et al., 2021). 3. Street Food: The Reasons for Its Persistence Today
Abstract: Street foods are ready to eat food or drink /beverages sold on the street, in a market, fair, park or. other public place orfood available in a public place, such as from a vendor on a ...
The research was conducted to ascertain, assess and diagnose street food vendors' entrepreneurial marketing characteristics and practices in BOP/subsistence marketplaces and what lessons could be ...
These street vendors peddle a range of goods, from clothing and household items to chai, cooked foods, and fresh fruits and vegetables. Shalini Sinha ( 2020) of WIEGO estimates that before the onset of the current pandemic, street vendors supplied 70-80% of Delhi's middle-class consumers with their food.
1. Introduction. Street food (SF) belongs to the culture of many populations around the world. In particular, it is a food usually eaten in many cities of continents such as Africa, India, Asia and Latin America [].Street food and street food vendors are particularly popular in under-developed regions and countries, where they constitute a relevant part of their economy [2,3,4].
Results: In total, 441 papers were selected. The number of publications has increased in recent years, almost half of them being published after 2012. Almost three-quarter of the articles were from Africa or Asia. Most studies addressed food safety (85.5%), whereas street food availability and consumption were much less frequently investigated ...
People enjoy street food for a quick, inexpensive bite on the run, to sample flavorful local or exotic food in a social setting, to experience new ethnic cuisines, and to support entrepreneurs, small food businesses and local vendors. Street foods are ready to eat food or drink /beverages sold on the street, in a market, fair, park or other public place. It is sold by a vendor from a street on ...
The sale of ready-to-eat (RTE) street food represents an important source of income in many developing countries. However, these foods are frequently implicated in outbreaks of gastrointestinal diseases. Street food vendors face several constraints that hamper improvement in the microbiological quality of their products. The aim of this review was to update knowledge about the main causes of ...
Abstract. Street foods play important socioeconomic and cultural roles and are popular worldwide. In addition to providing convenient and low-cost meals for urban populations, street food offers an essential source of income for vendors, especially women, and it can reflect traditional local culture, which is an important attraction for tourists.
Table 1 show that frequent street food consumption was highest in Limpopo (20.6%), North West (19.9%), Gauteng (18.9%) and lowest in Northern Cape (1.8%). Adding consumption of both moderate and frequent street food shows that North West Province was the highest consumer (49.3%). Frequent (2 ≥ times/week) street food
Background Food safety has long been the subject of scholarly research, and street food is a weak link in food safety supervision. Street food not only provides convenience for many people, but is also the livelihood for millions of low income people, making a great contribution to the economy of many developing countries. Methods Street food safety is essential, and yet it has been rarely ...
The Research paper aims to understand and study the popularity of the street food and what role is played by social media in promoting it or making it accessible to the consumers. ... with the help of upcoming bloggers on Instagram who help promote the restaurants as well as local street food. 55 RESEARCH METHODOLOGY Collection of Data The data ...
Abstract and Figures. Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These ...
1. Introduction. Street-vended foods are defined as consumables such as beverages and foods sold in public places, which may be eaten elsewhere (Bhattacharjya and Reang, 2014).Street food vending is mostly of an informal nature and is often not regulated by any relevant authority (Lues et al., 2006; Samapundo et al., 2016).Street-vended foods support the dietary diversity of most people in the ...
Street food is offered at many culinary festivals in Poland, such as Slow Weekend and Asian Street Food Fest . As research indicates, the majority of people visiting street food festivals are people aged 20-30, sometimes with small children. Respondents used street food usually two or three times a week and once a week.
Activities along the street are multivariate, with different actors and activities playing a role. The literature study with respect to India shows the research gap in understanding the paradigms of street food vending. An attempt is made to study the current policies and approaches by Government of India.
Street Food_BOOK.indb 2 5/29/2014 1:24:53 PM Street Food Culture, economy, health and governance Edited by Ryzia de Cássia Vieira Cardoso, Michèle Companion, and Stefano Roberto Marras Street Food_BOOK.indb 3 5/29/2014 1:24:53 PM First published 2014 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN and by Routledge 711 Third ...
PDF | On Oct 12, 2020, Anis Solehin Hussain at Othman published Street Food Consumption And Hygiene Issues In George Town, Penang | Find, read and cite all the research you need on ResearchGate
Abstract Street food vending is a prevailing and distinctive part of a large informal sector in Dhaka city, the capital of Bangladesh. Street foods feed millions of people daily with a wide selection of foods that are relatively cheap and easily accessible in Dhaka city. There are more than 100 variations of street foods available in Dhaka city.
The street-food preference of foreign tourists was analysed using the analytical hierarchical process model and Chi-square statistics.,This study resulted in identification of 18 street-foods which were preferred mostly by the foreign tourist in India, with Tandoori Chicken tikka being the most favoured and Kathi Kebab being least preferred.
The essays have been divided into five parts, reflecting the following. dimensions of street food: governance, economy, gender, culture, and health. Part I, Governance: Policies and politics, is a ...
January 2020; 5 (1) 28. Fast Food Consumption and its Impact on Health. Jahan I, Karmakar P, Hossain MM, Jahan N, Islam MZ. Abstract: Food is known to play an i mportant role in both t he ...