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1 – 10 of 691The 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…
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.
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Marketing capabilities of large- and medium-sized enterprise is well understood and focused, but little research has been done on microenterprise, especially in informal sector…
Abstract
Purpose
Marketing capabilities of large- and medium-sized enterprise is well understood and focused, but little research has been done on microenterprise, especially in informal sector microenterprise. The purpose of this paper is to investigate what are the marketing capabilities of informal microenterprises (IMs) that could be sources of competitive performance.
Design/methodology/approach
At first, a literature review and pilot study was used to develop a list of marketing capabilities of IM street food vending. Then a quantitative approach was undertaken where questionnaire was developed and distributed to 42 street food vendors and 52 customers in Bangkok, Thailand. The collected data were analyzed using a descriptive statistic, principle component analysis, hierarchical cluster analysis, and k-mean clustering technique.
Findings
Analysis revealed that IM street food vending has some unique marketing capabilities compared to formal restaurant. From the vendors’ point of view, it was found that cheaper pricing and quicker food delivery were the major contributors. On the other hand, from the customer point of view, convenient location, flexible business hours, fulfill customer food requirements, and cooking demonstration were noted significant.
Social implications
Policy makers and development agencies could be developed using various policy strategies such as business development support services as a tool to support IM operators.
Originality/value
This study provides a first step toward marketing capabilities of IM and makes several contributions to the literature.
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Ponts'o Letuka, Jane Nkhebenyane and Oriel Thekisoe
Food safety knowledge and hygienic practices by food handlers play an important role in the prevention of contamination of food prepared.
Abstract
Purpose
Food safety knowledge and hygienic practices by food handlers play an important role in the prevention of contamination of food prepared.
Design/methodology/approach
This descriptive survey was conducted in Maseru around the taxi ranks amongst 48 food handlers and 93 consumers using a semi-structured questionnaire for assessing food handler knowledge, attitudes and practices, open-ended questionnaire for obtaining consumer perceptions and observation checklist.
Findings
Majority of the food handlers were females (60%) and males constituted only (40%). The mean age was 35.5 ± 10.3 and 28.2 ± 9.9 respectively for street vendors and consumers. There was a statistically significant difference in knowledge among the trained and untrained vendors (p = 0040). On average the vendor population that participated in this study was considered to have poor knowledge (scores < 50%) of food safety since they scored 49% ± 11, while 84% of the respondents were considered to have positive attitudes towards food safety. Only 6% of the consumers reported that they never buy street vended foods mainly due to the hygiene issues. The observation checklist showed that the vendors operated under unhygienic conditions and that there was scarcity of clean water supply and hand washing facilities.
Originality/value
This study provides knowledge that was previously unknown about food vending in Lesotho. It has significantly added to the body of knowledge on food safety in Lesotho which can be used to modify policies and structure food safety training for people involved in the informal trade.
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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 certification…
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.
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Vikas Gupta, Manohar Sajnani and Raj Kumar Gupta
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…
Abstract
Purpose
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.
Design/methodology/approach
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.
Findings
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.
Practical implications
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.
Originality/value
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.
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Duong The Duy and Pham Tien Thanh
Informal migrant workers and street vendors have long been recognized as vulnerable groups in urban areas of Global South countries. However, limited studies exist on the economic…
Abstract
Purpose
Informal migrant workers and street vendors have long been recognized as vulnerable groups in urban areas of Global South countries. However, limited studies exist on the economic challenges faced by migrant street vendors during crises. We aim to address this gap by shedding light on their livelihood and welfare losses during a public health crisis.
Design/methodology/approach
This research uses descriptive and qualitative analyzes to triangulate the results. Data are derived from surveys and in-depth interviews with migrant street vendors in the two biggest cities in Vietnam during the COVID-19 pandemic.
Findings
The street vendors experienced significant business loss and consumption reduction during social distancing as well as encountered difficulties in recovering their businesses in the “new normal.” These adverse consequences were also found to disproportionately affect women vendors. Additionally, despite adopting various strategies and mitigation mechanisms to sustain their businesses and consumption, these efforts proved insufficient.
Social implications
This research underscores the importance of short-term and long-term urban policies aimed at supporting and promoting the social inclusion of street vendors, particularly migrant and women vendors.
Originality/value
This research represents one of the early attempts to explore the adverse effects of a public health crisis on migrant street vendors and to examine whether the crisis disproportionately affected vendors from different genders and educational backgrounds. It also examines their business recovery in the “new normal.”
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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 consumer’s…
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.
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A.H. Subratty, P. Beeharry and M. Chan Sun
Using a questionnaire, assesses the hygienic practices of a group of 50 street food vendors in Mauritius. The findings showed that generally, food vendors were quite aware of…
Abstract
Using a questionnaire, assesses the hygienic practices of a group of 50 street food vendors in Mauritius. The findings showed that generally, food vendors were quite aware of hygienic conditions, which have to be respected while handling and preparing foods. However, it was found that the majority of them were not implementing their knowledge into practice and still perceived that their products were of relatively low risk to the consumers. It was also found that for more than half of the vending households, street food vending was the main income provider. Despite the role of health inspectors in promoting awareness of the risks which poor hygiene practices may lead to, findings from the present study highlight the need for further health education of food vendors.
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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 foods…
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.
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Nour Amin Elsahoryi, Amin Olaimat, Hanan Abu Shaikha, Batool Tabib and Richard Holley
This study examined the knowledge, attitudes and practices (KAP) regarding food safety and hygiene among street food vendors (SFVs) in Jordan, along with associated factors.
Abstract
Purpose
This study examined the knowledge, attitudes and practices (KAP) regarding food safety and hygiene among street food vendors (SFVs) in Jordan, along with associated factors.
Design/methodology/approach
This study utilized a cross-sectional design and targeted a sample of 405 SFVs in Jordan's two most densely populated cities. Data were collected through in-person interviews using a validated and reliable structured questionnaire. Descriptive analysis and linear regression were conducted using SPSS v.25 software to examine associations and predict outcomes.
Findings
The findings reveal that SFVs possess a moderate level of knowledge but exhibit negative attitudes and inadequate practices regarding food safety. Significant associations were identified between age, education level, work experience, marital status, gender and the vendors' KAP. Older SFVs tend to exhibit lower knowledge and attitudes, whereas those with more experience and higher education levels demonstrate better KAP. Marital status and gender also influence knowledge and attitudes.
Originality/value
This study fills a critical gap in the research landscape by comprehensively examining the knowledge, attitudes and practices of street food vendors regarding food safety, with a focus on Jordan. Its findings shed light on the challenges facing the street food vending industry and offer actionable recommendations for enhancing food safety practices. As such, the study's originality and significance lie in its potential to drive positive change within this vital culinary tradition, safeguarding public health and economic livelihoods.
Highlights
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The study's novelty lies in its exploration of street food vendors' knowledge, attitudes, and practices (KAP) related to food safety, a facet critical to understanding and addressing the challenges facing this industry. It offers an in-depth examination of factors such as education, experience, age, and marital status that influence vendors' adherence to food safety measures. By focusing on the two most populous cities in Jordan, the study not only provides a comprehensive picture of the situation but also sets the groundwork for policy recommendations and interventions.
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The research highlights a series of concerning findings. Street food vendors exhibit a moderate level of knowledge regarding food safety, with substantial gaps in understanding specific pathogens and transmission routes. Negative attitudes towards food safety are prevalent, translating into suboptimal hygiene practices. The study's results underscore the urgent need for tailored interventions to address these challenges and improve overall food safety practices within the street food vending sector.
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The findings offer actionable insights for policymakers, public health authorities, and local governments. They suggest targeted educational initiatives to enhance vendors' understanding of food safety principles and their significance in preventing foodborne illnesses. Furthermore, the study emphasizes the need for improved infrastructure, access to clean water, and proper sanitation facilities to support vendors in implementing safer practices. By highlighting the associations between socio-demographic factors and food safety KAP, the study offers a blueprint for crafting interventions that address the unique needs of different subgroups of street food vendors.
The study's novelty lies in its exploration of street food vendors' knowledge, attitudes, and practices (KAP) related to food safety, a facet critical to understanding and addressing the challenges facing this industry. It offers an in-depth examination of factors such as education, experience, age, and marital status that influence vendors' adherence to food safety measures. By focusing on the two most populous cities in Jordan, the study not only provides a comprehensive picture of the situation but also sets the groundwork for policy recommendations and interventions.
The research highlights a series of concerning findings. Street food vendors exhibit a moderate level of knowledge regarding food safety, with substantial gaps in understanding specific pathogens and transmission routes. Negative attitudes towards food safety are prevalent, translating into suboptimal hygiene practices. The study's results underscore the urgent need for tailored interventions to address these challenges and improve overall food safety practices within the street food vending sector.
The findings offer actionable insights for policymakers, public health authorities, and local governments. They suggest targeted educational initiatives to enhance vendors' understanding of food safety principles and their significance in preventing foodborne illnesses. Furthermore, the study emphasizes the need for improved infrastructure, access to clean water, and proper sanitation facilities to support vendors in implementing safer practices. By highlighting the associations between socio-demographic factors and food safety KAP, the study offers a blueprint for crafting interventions that address the unique needs of different subgroups of street food vendors.
Details