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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.

The purpose of this paper is to evaluate the quality and safety of street-vended warankasi, a Nigerian soft white cheese.

A total of 80 samples were collected in two batches of 40 samples each in January and June, 2015 from eight major markets from Ibadan, Oyo State, Nigeria. The samples were analyzed for the proximate components, quality indices (total soluble nitrogen, TSN and volatile fatty acid, VFA), and for the presence of pathogenic bacteria, Campylobacter jejuni (CJ), Listeria monocytogenes (LM), Mycobacterium tuberculosis (MT), Salmonella spp. (SS), Escherichia coli (EC), and Yersinia enterocolitica (YE), and heavy metals such as (lead (Pb), cadmium (Cd), mercury (Hg), and chromium (Cr) concentrations.

The results revealed that the values of moisture, protein, fat, crude fiber, and ash contents (%) of warankasi samples were in the range 46.26±1.41-51.24±1.61, 33.92±1.18-37.26±1.42, 6.74±0.64-8.33±0.96, 1.27±0.02-1.73±0.09, 1.31±0.03-1.78±0.08, respectively. The values of TSN (mgN/kg) and VFA (%) were in the range of 1.19+0.10-2.54+0.18, and 5.79+0.19-9.12+0.30, respectively. The results further revealed the presence of CJ and SS and the absence of LM, MT, EC, and YE from the warankasi samples. Heavy metals detected in all the warankasi samples were generally below the maximum acceptable limits set by the World Health Organization for Pb (0.3 ppm), Cd (0.2 ppm), Hg (0.2 ppm), and Cr (0.5 ppm) with the exemption of samples from Iwo Road and Ojoo which were higher than other samples.

This research work was conducted between January and June, 2015 and better results could be obtained if the study had been done for a longer period of time.

The paper helps in showing the quality and microbial safety of street-vended warankasi and this may bring imperative information and general consciousness on the microbiological safety of warankasi.

Much has been done concerning warankasi processing but little work has been done concerning street-vended warankasi. Therefore, this study was carried out to assess it.

The chapter evaluates trust-based and emotional intelligence (EI) approaches in Tanzania’s informal sector entrepreneurs, from mali kwa mali (barter trade), mali kauli (trust-based credit) to collective or technology-based upatu (revolving credit). It analyses both vertical and horizontal trust, and the depth of linkage to growth and sustainability of entrepreneurship in the informal sector.

The chapter invokes experiences of informal sector entrepreneurs including itinerant hawkers (machinga), food vendors (mama lishe or mama ntilie) and motorcycle drivers (bodaboda). The unique trust-based approaches mali kwa mali and mali kauli in entrepreneurial undertakings extends from colonial times to post economic liberalisation and contemporary Tanzania. Mali kauli, a creative traditional credit practice, is a unique approach that facilitates and sustains micro-retail sub-sector and livelihoods in urban and rural Tanzania. Although the objective remains business profitability, sustainability of entrepreneurial ventures does not depend on it alone. Trust and EI are well invested in these approaches.

The chapter draws from past work on managing in the informal economy to derive theoretical and practical implications, and how trust and EI plays a role in the Tanzanian informal entrepreneurial circles.

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.

This chapter aims to assess the scope of India's gastronomic tourism post-COVID-19 and discuss the utilisation of vlogs to promote India as a gastronomic destination. First, the evolution of gastronomic tourism is reviewed. Next, opportunities and challenges associated with India's gastronomic offerings, both from international and domestic tourism perspectives, are discussed. Then, the role of vlogging to position and promote India as a gastronomic destination is established. The chapter suggests recommendations for the Ministry of Tourism, Government of India on utilising vlogging to promote gastronomic tourism.

This research investigates how foreign tourists' revisit intentions are influenced by their local food consumption (LFC) value by emphasizing their attitude towards the local food and the corresponding destination food image. It will also reveal the foreign tourists' food consumption value and explore its influences on the destination's food image.

The data collection was performed from 433 foreign tourists who visited Delhi, India, using a structured survey instrument and chief constructs were measured as the first-order reflective variables. The 39 items associated with the LFC value underwent both exploratory and confirmatory evaluations. The authors employed partial least square structural equation modeling (PLS-SEM). The model's discriminant and convergent validity, consistency and overall fit were evaluated using confirmatory factor analysis (CFA).

The findings revealed that “tourists' attitudes and behaviors toward the local cuisine” had a significant and positive influence on their “intention to visit/revisit” and “intention to recommend”. Also, “destination food image” significantly and positively influenced the “intention of tourist to visit/revisit”; however, it negatively and insignificantly influenced the “intention of tourists to recommend”.

This research used five variables related to LFC—quality, health/nutrition, emotion, prestige and price—that impact tourists' attitudes and behaviors toward local foods in Delhi. However, in addition to these constructs, other factors or constructs may be involved that could affect the tourists' attitudes and behaviors. Future studies might explore and include these constructs to provide a more comprehensive image of Delhi's LFC value.

Understanding tourists' food-linked behaviors is critical for effective market conduct. However, the interrelations between travelers' destination food image, LFC value, their perceptions of the local cuisine and behavioral intentions are still unknown, and this will be one of the first attempts to discuss these behaviors.

This study aims to investigate the impact of service quality (SQ), perceived value (PV) and consumer satisfaction on Thai street food, with customer satisfaction (CS) as a mediator for customer loyalty and repurchase intention (RI). It also explores how consumer trust (CT) in Thai street food safety moderates these relationships.

Structural equation modelling (SEM) was utilised to analyse the complex interrelationships between various constructs. Multi-group analyses were conducted to investigate the moderating effects of CT on the structural model, considering two distinct groups based on trust levels: low and high.

The findings revealed that SQ and PV significantly influenced CS and behavioural intention, while the perceived quality of Thai street food had no significant impact on post-COVID-19 consumer satisfaction. The study highlighted the critical role of CT in moderating the relationships between SQ, PV and CS, with distinct effects observed in groups with varying trust levels.

The research emphasises the importance of enhancing SQ and delivering value to customers in the context of Thai street food, which can contribute to increased CS, RI and positive word-of-mouth. Furthermore, the study underscores the critical role of building CT in fostering enduring customer relationships and promoting consumer satisfaction and loyalty.

This research offers valuable insights into consumer behaviour and decision-making processes, particularly within the realm of Thai street food. It underscores the significance of understanding and nurturing CT, especially in the post-COVID-19 landscape, emphasising the need for effective business strategies and consumer engagement.

The study selected five small-scale food operations as visual stimuli and eye-tracking experiment was conducted with 36 female participants in a laboratory setting. Heat maps were used to visualize viewers' visual attention on the storefronts. The eye-movement data were analyzed using one-way repeated ANOVA to identify a significant difference between stimuli in terms of average fixation duration, fixation counts and revisits. An independent t-test was also used to examine statistical difference among text and image in menu board. The significance cut-off of p-value was set to <0.05.

The exteriors of food-service establishments are major business representation. However, few studies have been conducted to examine customers' visual processing toward small-scale restaurants. The present study accordingly aims to discover customers' different levels of attention to the frontage in food stands through eye tracking, which would be practical for future owners to plan their exterior shop design.

The findings can be summarized as follows: First, upper board shows the highest level of attention, suggesting an optimal location of menu board for grasping customers' attention. Second, customers also gaze the inside of a store along with the food on display, which are related with food hygiene and the perception. Third, textual information on menu boards tends to attract more visual attention than those of images. Overall, the current study indicates various customers' attention toward the location of menu boards as well as the type of visual information on menu board.

The results of this study make a new insight into customers' viewing behavior toward exteriors of food-service establishments. This study is one of the first attempts to explore how customers distribute visual attention to the exterior images of food stand by using eye-tracking technology. The findings of this research thus enrich the food-service literature and offer meaningful discoveries on customers' visual behaviors. For example, this study suggests that customers tend to be attracted to textual information on menu boards rather than graphical ones.

In Nigeria, soymilk and fried soy‐cheese are common street‐vended foods sold in market places, motor‐parks, streets and schools. Many processors of these soy‐foods are women using the soy‐food business to generate income in supporting their families. They have little or no knowledge about good manufacturing practices and good hygiene practices. Careless exposure of prepared foods to environmental contamination is quiet noticeable. The purpose of this paper is to assess microbial hazards and critical control points (CCPs) in the processing of locally processed fried soy‐cheese from different areas in Oyo State, South‐West Nigeria.

Soy‐cheese processors were visited. Samples of water used for processing, fermented maize liquor used as coagulant and fried soy‐cheese were collected for microbial analysis. CCPs were analyzed.

Higher microbial load was recorded in the coagulant samples (≤10⁶ Cfu/ml) and in the fried soy‐cheese displayed for sale (≤10³ Cfu/ml). Pathogenic micro‐organisms: Staphylococcus aureus, Bacillus cereus and Escherichia coli were characterized from the collected samples. Coliforms were present in samples collected.

The paper shows that these processors need to be trained in food safety practices to reduce health risks associated with consumption of these locally processed foods.

The purpose of this paper is to focus on food truck phenomenon, a particular kind of street food service, identifying two categories of performers: “Traditional Food Truck” (TFT) and “Gourmet Food Truck” (GFT). This paper evaluates and compares the efficiency performance of the main actors.

A sample of 41 food trucks in the Northwest of Italy was identified. A survey was carried out to determine the characteristics of the food truck and evaluate the efficiency performance of an output-oriented data envelopment analysis.

The two kinds of food trucks provide different levels of efficacy: the data showed that 22 per cent of the food trucks operate efficiently with an average efficiency score of 0.80. The results demonstrate that GFT are more efficient than TFT and confirm that innovation is an important key to competitive advantage in this sector.

The data collected were related only to the food truckers that operate in the Turin area and the number of variables analysed is limited to certain aspects of production and selling processes.

The results provided some managerial indicators to improve the level of corporate efficiency, operating on technical decisions.

This is a pioneer study that analyses how a business based on the combination of tradition and innovation can offer a competitive advantage and strengthen a strong connection to its territory, improving corporate performance.