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1 – 10 of over 14000
Book part
Publication date: 1 March 2021

Manuela Pilato, Marco Platania and Hugues Séraphin

This chapter contributes to the overall tourist satisfaction to local economies using sustainable practices. The aim therefore is to analyse to what extent the…

Abstract

This chapter contributes to the overall tourist satisfaction to local economies using sustainable practices. The aim therefore is to analyse to what extent the characteristics of a product and service can bridge the gap between locals and visitors. This chapter is based on secondary data. We find evidence for six themes which are considered to be the most theoretical issue affecting the studies on street food in tourism considered in the analysis.

Results show that street food tourism, as a new paradigm, can be a viable option while thinking the process of sustainable tourism development in emerging destinations. Our findings have clear implications for the fast growing literature on overtourism and related perverse impacts (conceptual contribution) giving also additional options to Destination Marketing Organisations' (DMOs) managers in terms of strategy to combat tourismphobia analysed in the study. Proposals for future research will also be outlined.

Details

Tourism in the Mediterranean Sea
Type: Book
ISBN: 978-1-80043-901-6

Keywords

Article
Publication date: 22 December 2021

Suvidha Khanna, Komal Nagar, Vinay Chauhan and Sheetal Bhagat

The purpose of the paper is to find out how food neophobia, perceived risk and perceived value affect their consumers' attitude and consumption intention toward street-food

Abstract

Purpose

The purpose of the paper is to find out how food neophobia, perceived risk and perceived value affect their consumers' attitude and consumption intention toward street-food, when researching tourists' food consumption.

Design/methodology/approach

The framework is tested using primary data collected from 445 tourists drawn from a main urban center of Jammu situated in northern India. Structural equation modeling (SEM) technique was used to analyze data using partial least squares (PLS) method.

Findings

Findings of the study provide evidence that perceived value of the street-food vendor through word of mouth (WoM) positively influenced tourists 2019 attitudes and intention to consumer street-food, while food neophobia lead to negative attitude and intention to consume. The findings further indicate that a significant negative relationship exists between perceived risk and intention to consume street-food.

Originality/value

Although several studies have been conducted in the past related to the food experiences of tourists at various destinations, the current study is the first attempt to offer an Asian perspective on and fresh insights into factors affecting tourists' street-food selection in unfamiliar environments. The paper is useful for both practitioners and academicians interested in tourist consumption behavior and food tourism, as it would help in developing effective marketing and operational strategies to develop tourism through street-vending management.

Details

British Food Journal, vol. 124 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 30 April 2021

Ibrahim Cifci, Ozan Atsız and Vikas Gupta

This study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists…

Abstract

Purpose

This study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who experienced a meal-sharing activity with a local guide in Bangkok.

Design/methodology/approach

Based on the qualitative approach, this study involved a content analysis of 384 narratives on Withlocals.

Findings

The study identified five components that embrace the street food experience: a local guide’s attributes, perceived food authenticity, local culture, perceived hygiene or cleanliness. Results also revealed that the Thai street foods are unique and authentic and can reach this experience level through a local guide.

Originality/value

Although the importance of international travellers' street food experiences and the popularity of the meal-sharing economy platforms are rapidly growing, there is no study which had combined both of these phenomena together to date. It is the first attempt to reveal the components of street food experiences in a meal-sharing platform.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 8 June 2021

Ayten Ozcelik and Orhan Akova

The aim of the study is to determine the effect of street food experience on behavioural intention and to determine the relationship between the street food experiences…

Abstract

Purpose

The aim of the study is to determine the effect of street food experience on behavioural intention and to determine the relationship between the street food experiences and behavioural intention.

Design/methodology/approach

In this research, a quantitative research method and a structured questionnaire form are used. The author has used a 48-item questionnaire. The questionnaire contains three categories. In the first section of the questionnaire form, there were 14 questions to determine gender, education, age, income state and demographic findings of the participants. In other sections, a Likert scale with 5 points (strongly agree–strongly disagree) was used.

Findings

It was found that street food experience affects behavioural intention and also there is a significant positive relationship between street food and behavioural intention. The research includes constructive propositions for many institutions and organisations such as local businesses and local governments. In spite of the shortcomings of basic research about the impact of the street food experience on behavioural intention of the tourist, there is still some need of other with a wider sample and different studies to understand the impacts of street food experience. In addition, future studies can focus on the relationship between street food experience and food culture.

Originality/value

In tourism literature, there are so many research studies that examine tourist experience. Many of these studies are about the relationships between food and cultural experience. Nevertheless, no study has been conducted on similar relationships between street food and behavioural intentions in the literature. There are also some other studies that discuss different types of tourism experience. However, there has not been found any research on tourist experience of street food. In prior studies, rather than street food impacts on experience, food impacts on tourist experience have been emphasised. In this way, this study is important in terms of contributing both qualitative and quantitative studies.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 30 May 2018

Vikas Gupta, Kavita Khanna and Raj Kumar Gupta

This study aims to find out various dimensions of the risk and benefit perceptions of the consumers of street food vendors. It will identify the reasons which affect…

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Abstract

Purpose

This study aims to find out various dimensions of the risk and benefit perceptions of the consumers of street food vendors. It will identify the reasons which affect consumer’s attitude and consumption patterns towards street foods, which bring about changes in their behavioural intentions (repurchase intention and word of mouth intention).

Design/methodology/approach

Five risk and two benefit factors were tested on a factor model by exploratory factor analysis using 26 constructs. Two-step approach was followed in which measurement model, having six constructs with 17 measurement items, were assessed, followed by the structural model. This study explained that the consumer attitude is affected by perceived risks and benefits. Further, the risk perception negatively affects the behavioural intentions. A conceptual model was framed to depict the relationships among variables and was empirically tested.

Findings

The results indicate that risk and benefit perception of consumers are not only inter-related but also responsible for their changes in attitudes towards the street foods. In the factorial analysis, it was found that perceived benefit factors, i.e. convenience and value, are responsible for positively influencing the attitude of consumers towards street food. The findings indicate that reducing risk perception and increasing benefit perception will positively change the patron’s attitude.

Originality/value

The data collection was done through a structured questionnaire specifically drafted to collect the relevant data for the study from the 658 street food consumers in Delhi. To examine the factorability of 26 items of risk/benefit perception, 586 observations were used.

Details

Tourism Review, vol. 73 no. 3
Type: Research Article
ISSN: 1660-5373

Keywords

Book part
Publication date: 7 November 2022

Ahmad Albattat, Norhidayah Azman and Nur Hanifa Haji Zainul

The fastest growing industry in the world is in the hospitality field that focuses on customer satisfaction. Part of this is the food service industry that has been…

Abstract

The fastest growing industry in the world is in the hospitality field that focuses on customer satisfaction. Part of this is the food service industry that has been improving its existence for the past years. In the hospitality industry, there are various kinds of businesses and one of them is street cuisine, which is not properly sanitised yet affordable and delicious. The researchers used various approaches to understand the tourists' perception on street cuisine, which are descriptive and quantitative. This research was conducted with millennial visitors in George Town Street, Penang, by using a survey questionnaire. Based on the results, the researchers found out that there are some differences in the perception on street cuisine stalls based on their demographic profile. This study confirmed that street cuisine in George Town Street, Penang, is recognised with its level of hygiene in preparation and with high consideration for its cleanness. In addition, this study also shows that street cuisine in the post-COVID-19 period in George Town Street, Penang, is recognised to have a high commercial value; therefore, more efforts must be engaged to boost its competitiveness in the market. Therefore, there is a need of full support from the Malaysian government, local authorities and local people in maintaining its quality and the preferences of George Town street in Penang as a tourism destination that provides heavenly street cuisine to all tourists in the world.

Details

The Emerald Handbook of Destination Recovery in Tourism and Hospitality
Type: Book
ISBN: 978-1-80262-073-3

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Article
Publication date: 8 April 2022

Richard Kwasi Bannor, Bismark Amfo and Helena Oppong-Kyeremeh

The authors assessed the certification of street food retailers in Ghana in terms of awareness, training, willingness to be certified, determinants, agreement with…

Abstract

Purpose

The authors assessed the certification of street food retailers in Ghana in terms of awareness, training, willingness to be certified, determinants, agreement with certification requirements and impacts on performance.

Design/methodology/approach

Primary data was sourced from 200 street food retailers. Descriptive statistics, Likert scale, mean comparison test, heteroskedastic probit, inverse-probability-weighted regression adjustment (IPWRA), inverse probability weights (IPW) and augmented inverse-probability weighting (AIPW) were applied.

Findings

Most uncertified retailers were willing to be certified. Awareness about certification was high. Most of the certified retailers had been trained on certification, while most uncertified retailers had not been trained. Being a female, being educated, being a migrant vendor, possessing experience in retailing, training in certification, trust in the local certification process, the amount spent in preparing food and the number of customers are crucial variables that increase the probability of being certified among street food vendors. Street food retailers agreed to all the requirements for certification. Certification boosts the performance of street food retailers in terms of the number of customers and contracts received. Training on certification is recommended for street food retailers.

Research limitations/implications

The limitation of this study is mainly due to the type of food retailers selected. Street food vending in Ghana is done among those who cook food for selling, those who sell processed products such as drinks and those who sell vegetables and other uncooked agriproducts. Meanwhile, the authors selected unorganised retailers who primarily cook local and regional dishes for sale in this study. Thus, the study did not include organised food retailers such as restaurants. Therefore, generalising the study results for street food vendors should be made with caution.

Originality/value

Several studies have been conducted on street food retailing across the globe on knowledge of food-safety practices, risk practices, bacterial contamination of street retailing food, toxicological hazards of street foods and compliance with technical and hygienic requirements by street food retailers, among others. However, empirical studies on the certification/licensing of street food retailers and its impact have been given little attention. As a result, this study investigates the certification of street food retailers and its impacts on retailers' performance in Ghana.

Details

International Journal of Retail & Distribution Management, vol. 50 no. 10
Type: Research Article
ISSN: 0959-0552

Keywords

Article
Publication date: 1 June 2021

Delly Mahachi Chatibura

The purpose of this study is to review the critical success factors (CSFs) of street food destinations, given the limited attention awarded to such research in the food

Abstract

Purpose

The purpose of this study is to review the critical success factors (CSFs) of street food destinations, given the limited attention awarded to such research in the food and beverage sector.

Design/methodology/approach

An interpretivist approach was used to merge CSFs from street vending and culinary tourism perspectives, to develop a draft framework for analysing CSFs for street food destinations. In total, 64 cities that appeared in the first 20 webpage results of a Google search, using 4 keywords, formed the population. A purposive sample of seven destinations (Bangkok, Marrakesh, Mexico City, Istanbul, Hong Kong, Portland and Singapore City) was used. A content analysis method was used to review webpages, journal articles and government reports of the destinations, based on the modified list of CSFs.

Findings

The availability of diverse street food resources and cultures, coupled with rich historic city cores that sustain street food vending, in some destinations, are very important CSFs. The presence and extent of regulatory enforcement were also key in others. Empirical research is, however, required to corroborate the draft framework to create a body of knowledge for further research in the field.

Originality/value

The study examines how leading street food destinations have instituted the CSFs required for street food provision.

Details

International Journal of Tourism Cities, vol. 7 no. 2
Type: Research Article
ISSN: 2056-5607

Keywords

Article
Publication date: 7 June 2019

Vikas Gupta, Kavita Khanna and Raj Kumar Gupta

The purpose of this paper is to evaluate and analyse the street food preferences of foreign tourists in Delhi. It will also try to find out the reasons for the selection…

Abstract

Purpose

The purpose of this paper is to evaluate and analyse the street food preferences of foreign tourists in Delhi. It will also try to find out the reasons for the selection of these foods by the tourists.

Design/methodology/approach

The data collection was done from 670 foreign tourists at the departure gates of Indira Gandhi International Airport, New Delhi. This study involved location intercept technique through face-to-face interviews and filling of structured questionnaire for taking the responses. The street food preference of the tourists is analysed using analytical hierarchy process model.

Findings

This study identified 17 street foods which were amongst the most preferred by the foreign tourist, with chicken tikka being the most favoured and paddu being least preferred. It was also found that tourists usually prefer street foods which are mild in taste and are hygienically prepared.

Practical implications

This study suggests that Indian street food presents a huge market for the foreign tourists that needs to be nurtured. It will help the stakeholders in the street food businesses in Delhi to devise strategies to promote food tourism, modify and align tourism products, enhance farming techniques and ultimately improve the destination image and branding of the place.

Originality/value

This is the first attempt to try to explore tourists’ street food preference and will help in maximising the influx of foreign tourists, as the concept of culinary tourism is on rise in India.

Details

International Journal of Tourism Cities, vol. 6 no. 3
Type: Research Article
ISSN: 2056-5607

Keywords

Open Access
Article
Publication date: 2 April 2021

Vanja Prevolšek, Andrej Ovca and Mojca Jevšnik

This cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general…

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Abstract

Purpose

This cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.

Design/methodology/approach

Food vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.

Findings

Depending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor.

Research limitations/implications

Despite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. The sample was disproportionate according to the type of street food facilities.

Practical implications

The results provide a basis for (1) national professional guidelines of good hygiene practices for food business operators, which should cover street food vendors more extensively in future updates, and (2) the development of food safety training programmes tailored for street vendors.

Originality/value

The study provides valuable insights into current hygienic-technical conditions of the street food vending sector.

Details

British Food Journal, vol. 123 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

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