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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: 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

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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

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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

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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

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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

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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…

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

Open Access
Article
Publication date: 25 September 2018

Rogerio Scabim Morano, Alcides Barrichello, Rafael Ricardo Jacomossi and Jorge Ramon D’Acosta-Rivera

The purpose of this study is to evaluate whether the perceptions of cleanliness and organization of the point of sale, hygiene and training of those who serve the public…

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10892

Abstract

Purpose

The purpose of this study is to evaluate whether the perceptions of cleanliness and organization of the point of sale, hygiene and training of those who serve the public (service) and healthiness of the products, constitute a base for the perception of the quality of food sold in the street. Studies about development of street food trade have gained relevance in academic debate because of its social and economic significance. Usually, aspects related to sanitary issues are presented, and the factors that influence consumer perception regarding quality of food consumed are less explored. This was the focus of this work. The relationships among possible predecessors – attendance, cleanliness, organization and healthiness – were tested, all acting together, influencing the variable perception of product quality. Competitive models were tested because of theoretical divergences regarding the relationship between quality and healthiness, not yet totally clear in the literature.

Design/methodology/approach

A quantitative survey was carried out in the city of Diadema (SP, Brazil), getting 603 respondents, with data and theoretical models analyzed by structural equation modeling.

Findings

Results indicated that organization variable is not significant regarding perception of product quality, while attendance and healthiness directly affect this perception. On the other hand, cleanliness influences perceived healthiness and this, in turn, reinforces perception of product quality.

Practical implications

The focus of street food traders should be on clerk cleanliness and politeness (characteristics related to the service) that end up influencing the perception that the consumer develops regarding healthiness (characteristic related to product quality).

Originality/value

Usually research studies on this theme include only aspects related to sanitary and safety issues, and those which focus on consumer perception of food quality cover conventional outlets such as bars and restaurants. There are few ones performed as in this study that analyze street food consumer behavior regarding his/her perception of quality, cleanliness, care received, among others.

Details

RAUSP Management Journal, vol. 53 no. 4
Type: Research Article
ISSN: 2531-0488

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Article
Publication date: 18 December 2019

Vikas Gupta and Manohar Sajnani

The purpose of this paper is to find out how the overall destination experiences of the foreign tourists in India are influenced by the perceived authenticity of the street

Abstract

Purpose

The purpose of this paper is to find out how the overall destination experiences of the foreign tourists in India are influenced by the perceived authenticity of the street foods and the degree of their variation/modification. It will also discuss how these characteristics further influence the tourists’ behavioural intentions (intention to revisit and word-of-mouth).

Design/methodology/approach

Data have been collected from 263 foreign tourists visiting Delhi at various street food vending sites using location intercept technique through structured questionnaire. Different ad hoc scales were adapted based on previous studies for measuring the perception of authenticity, ability to adapt, cultural disparity and overall perceived experience. The partial least squares method was applied to achieve the dual estimation of the measurement and the structural model.

Findings

Result indicates that perceived authenticity and cultural disparity have a positive influence on the overall perceived experiences of the foreign tourists. It is also found that the degree of variation/modification in the street foods condenses the authenticity perception of the tourists. Findings reveal that the tourists are less influenced by the cultural disparity when they are able to adapt to diverse cultures and simultaneously authenticity have a larger effect on their overall destination experiences.

Originality/value

Although various studies have been conducted in the past related to the food experiences of tourists at various destinations, this will be the first attempt to find out how the overall destination experiences of the foreign tourists in India are influenced by the perceived authenticity of the street foods and the degree of their variation/adaptation. It will help the stakeholders to appropriately align the gastronomic product and enhance the tourists’ overall destination experiences.

Details

British Food Journal, vol. 122 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

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