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11 – 20 of 689Mustapha Yakubu Madaki and Bavorova Miroslava
To investigate the relationship between food safety knowledge, food safety attitudes, the accessibility of sanitation facilities, perceived economic and social constraints and food…
Abstract
Purpose
To investigate the relationship between food safety knowledge, food safety attitudes, the accessibility of sanitation facilities, perceived economic and social constraints and food safety practices among food vendors of higher institutions of learning in Bauchi State, Nigeria.
Design/methodology/approach
A purposive sampling method was used to select 6 out of 13 public higher institutions of learning in the state and a random sampling method was used in selecting 181 food vendors from the list of 342 food vendors in the 6 institutions. Face-to-face survey interviews were carried out between June–September 2018 completing a structured questionnaire.
Findings
The result of the structural equation model revealed that food safety knowledge, food safety attitudes and economic and social control affected the food safety behaviour of the food vendors. Inaccessibility to sanitation facilities affected food safety behaviour negatively.
Practical implications
Appropriate measures to improve the food safety behaviour of food vendors in higher institutions of learning could include, for example, food safety training that could increase food safety knowledge and awareness, as well as improved access to sanitation facilities at vending sites.
Originality/value
There is no previous study that investigates the relationship between food safety knowledge, food safety attitudes, social and economic constraints, access to sanitation facilities and the food safety behaviour of food vendors in higher educational institutions in Nigeria.
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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 hygienic…
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.
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James Osei Mensah, Kwasi Ohene-Yankyera and Robert Aidoo
Considering the fact that business management training has the potential to improve performance of micro and small enterprises, it is surprising why participation rates in most…
Abstract
Purpose
Considering the fact that business management training has the potential to improve performance of micro and small enterprises, it is surprising why participation rates in most freely offered management training courses remain low. The purpose of this paper is to explore factors that determine an invitee’s decision to participate in a capacity building management training for street food entrepreneurs in Ghana.
Design/methodology/approach
Using data from a baseline survey, the study invited 314 street food entrepreneurs, selected through a stratified random technique from a list of 516 eligible food entrepreneurs. Training participants were invited to the programme through official invitation letters which were hand-delivered. Data on reasons for non-participation were collected either through phone interviews or on-site visit when a vendor could not be reached on phone. Descriptive statistics were used to summarise characteristics of vendors and businesses as well as reasons for non-participation while probit model was used to estimate determinants of participation.
Findings
The study found that whereas vendors with higher formal education better appreciate the benefits of education and training, their counterparts with fewer years of schooling do not. The latter’s perceived knowledge deficiencies appear to explain the difference in participation rates. Also, total workforce does not necessarily increase the probability of participation, especially when there are no trusted workers in the business who will take over critical activities such as handling of finances in the absence of the owner. The study also found that distance between vending premises and training centres had significant negative effects on vendors’ participation in the training programme.
Research limitations/implications
The external validity of the study findings and conclusions may not be limited to all informal sectors of the developing economies due to high degree of heterogeneity of the informal economy.
Originality/value
The study focusses on an informal sector in developing country dominated by women. The study focusses on understanding informal entrepreneurs’ response to formal training.
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Alekhya Sabbithi, S.G.D.N. Lakshmi Reddi, R. Naveen Kumar, Varanasi Bhaskar, G.M. Subba Rao and Sudershan Rao V.
The purpose of this paper is to identify and prioritize the key food safety practices among street food handlers that lead to microbial contamination in selected street foods of…
Abstract
Purpose
The purpose of this paper is to identify and prioritize the key food safety practices among street food handlers that lead to microbial contamination in selected street foods of Hyderabad, India. These key food safety practices will help develop and design tailor-made training material for street food vendors in future.
Design/methodology/approach
It is a cross-sectional study conducted in south Indian city of Hyderabad. Stratified random sampling method was employed. A total of 463 samples of street foods were collected from five zones of Hyderabad. They included 163 salad toppings, 150 fresh fruit juices and 150 panipuri samples. Identification and enumeration of foodborne pathogens and indicator organisms (S. aureus, E. coli, Salmonella spp., Shigella spp., Bacillus cereus, Yersinia spp.) were performed as described by USFDA-BAM. Information on food safety knowledge and handling practices from street vendors were collected using a structured questionnaire. Associations between hygiene practices and bacterial pathogens were done using ANOVA. Risk estimation of food safety practices was assessed by calculating odds ratio.
Findings
Microbiological analysis indicated that a large number of carrot (98.1 percent) and onion (75.5 percent) samples were contaminated with E. coli. Peeled and cut fruits left uncovered have 13.4 times risk (OR: 2.40-74.8) of E. coli contamination compared to the covered ones. Panipuri samples picked from the vendors who did not have soap at the vending unit had significantly (p<0.001) higher contamination of fecal coliforms than those who had.
Originality/value
This study is the first of its kind in the study area.
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This study examines the social and economic experiences of female food vendors in the informal economy in urban Ghana using a particularized analysis to challenge prevailing…
Abstract
Purpose
This study examines the social and economic experiences of female food vendors in the informal economy in urban Ghana using a particularized analysis to challenge prevailing opinions that women working in the informal economy inevitably experience social oppression and economic marginalization.
Methodology/approach
Synthesizing data from ethnographic field observation of female street food vendors in urban Ghana with past ethnographic research, this study focuses on the cultural, historical, political, social, and economic particularities of the Ghanaian context to understand the experience of female urban street food vendors.
Findings
Ghanaian women working in informal food vending in urban environments in the Southern regions of Ghana experience a myriad of social and economic benefits including: strong social support networks, access to entrepreneurial skills and startup capital; heightened social status, resulting from loyal customers and community recognition; empowerment through financial autonomy; as well as pride in providing economic resources for children. These social and economic experiences serve as counterevidence to the dominant perspective that women in the informal economy experience social oppression and economic marginalization.
Originality/value
This research contributes qualitative data regarding the social and economic support systems established by women in the informal food economy in Ghana. Furthermore, it emphasizes that development agencies and policymakers understand the importance of these contextual dynamics in developing policies aimed at the informal economy.
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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 of these…
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.
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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, when…
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.
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Maria Graciella Bella Godjali and Sivakumari Supramaniam
We aim to explore how the COVID-19 crisis has initiated entrepreneurship amongst micro-scale businesses in the notably vulnerable street food industry. We highlight Malaysian…
Abstract
Purpose
We aim to explore how the COVID-19 crisis has initiated entrepreneurship amongst micro-scale businesses in the notably vulnerable street food industry. We highlight Malaysian street food vendors’ remarkable resilience as they evolved from informal enterprises into innovative entrepreneurs during the pandemic. This involves comprehending the pandemic’s impact and the coping strategies these businesses adopt to endure, evolve and thrive.
Design/methodology/approach
We carried out a semi-structured interview with 20 street food vendors in Kuala Lumpur, Malaysia. By using a qualitative approach and integrating theories on appraisal, resource management and self-regulated activities, this paper explores vendors’ experiences on their journey towards becoming entrepreneurs regardless of limited resources.
Findings
Despite the disruption, COVID-19 offers a crucial wake-up call even for micro-scale businesses. We discover the capability of street food vendors to outlast crisis through transformation into individuals with an entrepreneurial mindset. They adapted by diversifying their offerings and implementing new strategies like digital marketing and e-commerce. We also emphasise the contribution of family members in providing psychosocial support and navigating business challenges as an advantage of employing a highly self-efficacious individual within the group. This transformation not only ensures the survival of micro-scale enterprises but also underscores their potential to thrive and innovate, even in the face of adversity.
Originality/value
This paper extends the existing literature on street vending by integrating the appraisal theory of emotion, resource-based view theory and self-efficacy theory to explore how street food vendors with limited resources have managed to transform the informal business nature into an entrepreneurial environment under the pressure of a crisis.
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The purpose of this paper is to use user-generated content (UGC) on social media platforms to infer the possible place brand identities of two famous metropolitan areas in…
Abstract
Purpose
The purpose of this paper is to use user-generated content (UGC) on social media platforms to infer the possible place brand identities of two famous metropolitan areas in Bangkok, Thailand, namely, Khaosan Road and Yaowarat (Bangkok’s Chinatown), both of which are famous for their street vendors and nightlife. These two places are interesting study sites because of recent identity conflicts among their stakeholders. The method developed in this research can help other places to better understand place brand identities and, as such, effectively plan for and manage those places.
Design/methodology/approach
The author used content analysis to study 782 user-generated images on Flickr and 9,633 user-generated textual reviews of Khaosan Road and Yaowarat from TripAdvisor and Google Maps’ Local Guide. MAXQDA was used to code all the images. User-generated textual reviews were studied using Leximancer. The author also introduced a positivity of concept analysis to identify positive and negative components of place brand identity.
Findings
The author developed a place brand identity framework that includes three pillars, namely, place physics, place practices and place personality. Content analysis of the images generated 105 codes and a count of the frequency of the codes that represent place brand identity. Content analysis of textual reviews created the concepts in the three pillars and identified the positive and negative concepts for both places. The results of both image and text analyses showed that street food vending is one of the most salient components of place brand identity for both Khaosan Road and Yaowarat.
Practical implications
The author suggested several place branding strategies for the Bangkok Metropolitan Administration such as turning Khaosan Road into a music scene for both visitors and locals, controlling excessive and aggressive commercialism, sponsoring the production of creative and authentic content, initiating a compelling online campaign that focusses on the items sold in Yaowarat, hosting a spotlight event such as a seafood festival and improving hygiene and walkability.
Originality/value
Both the advancement of digital technologies and the complexity of stakeholders create a need for empirical studies on place branding involving the participation of the widest possible range of stakeholders and studies on the influence of social media. This research is the first to use both image and text analyses to study place brand identity from UGC. The use of both analyses allows the two methods to complement one another while mitigating the weaknesses of each.
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Abeer Elshater and Hisham Abusaada
This paper aims to investigate the utilisation of street food to redefine place management in public spaces in Egypt. The study examines the spatiotemporal effects of this…
Abstract
Purpose
This paper aims to investigate the utilisation of street food to redefine place management in public spaces in Egypt. The study examines the spatiotemporal effects of this approach, considering the preferences of both vendors and consumers alongside contextual design factors.
Design/methodology/approach
In this study, conducted in Cairo, Egypt, a spatial ethnographic approach was used to delve into the process of place management in areas hosting street food activities. Focus group interviews were conducted with a random sample of street food vendors and consumers.
Findings
The results of this case study confirm the significant impact of street food on its surroundings, emphasising the importance of the people–place relationship. Insights from group interviews shed light on essential questions regarding the timing, location and drivers of spatiotemporal effects around food activity areas, as well as the entities controlling these effects and their mechanisms. The findings underscore the necessity of harmoniously balancing the needs of vendors and consumers without detrimentally affecting the context.
Practical implications
The proactive insights gleaned from this study hold potential for replication in other cities, offering valuable insights into the roles and specialisations of actors involved in managing street food places. However, achieving a more comprehensive understanding of stereotypes and underlying themes is imperative.
Originality/value
This study contributes to filling a research gap by exploring strategies to integrate vendors’ and consumers’ preferences and designs into specific contexts. It provides proactive and preventive solutions to mitigate adverse spatiotemporal effects of street food activities within the studied context.
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