scholarly journals Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 594
Author(s):  
Michał Wiatrowski ◽  
Ewa Czarniecka-Skubina ◽  
Joanna Trafiałek

Street food plays an increasingly important role in the nutrition of the inhabitants of European cities. Our study aimed to analyze Polish consumers’ attitudes toward food offered in street food outlets, consumers’ eating out behavior, and the factors that determine their choice of meals from street food vendors. A survey was conducted of 1300 adult respondents who eat street food in Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of street food outlets, as well as consumer opinions on vendors’ functioning, including hygiene and meals offered. Factors determining the frequency of street food consumption, preferred food types, and factors influencing the use of such outlets were identified. The most important factors were the quality of services and meals, personal preferences and price. Using cluster analysis, consumer profiles based on the types of street food outlets and food preferred were identified. Four main street food consumer preference profiles were identified: ‘burger-enthusiasts’, ‘kebab-enthusiasts’ and ‘ice-cream enthusiasts’, and ‘no specific-oriented consumers’. The Internet and social media were identified as information and promotion channels for this form of gastronomy. Results also revealed Polish consumer behavior and opinions about the food safety of street food in Poland. In summary, in Poland the habits of eating typical Polish homemade dishes is being replaced by eating meals in street food outlets, which can be classified as fast food. Increasing consumer knowledge and awareness of the quality and safety of street food may counteract improper hygiene practices of sellers.

2020 ◽  
Vol 18 (2) ◽  
pp. 44-55
Author(s):  
Shafira Ayu Syukrani ◽  
◽  
M. Rezki Setiawan ◽  
Ferdiana Shinta Triliasa ◽  
Dandi Nostiagi Rosta ◽  
...  

The purpose of this study is to find out the quality of services and Day-Spa facilities that correspond to user needs, especially Ubud Family Reflexology, De Spa, and Zengarden in Medan. In Medan City, day-spas are located are many located near shopping malls, elite settlements, office complex, and commercial areas. They are widely consumed by office executives, socialite mothers, college students, babies, and toddlers. In designing a spa building, it needs to observe and consider psychological users, especially consumers, it should be noted that facilities and privacy levels in the room are affecting consumer behavior. The research methods use interviewing, observing, and analyzing the document study. The results from this study indicate that day-spa buildings in Medan do not apply standard facilities and spa services.


2018 ◽  
Vol 10 (3) ◽  
pp. 931-934
Author(s):  
Aradhana Thakur Thakur ◽  
Uttara Singh

The present study were carried out to assess the hygiene practices and food safety among street food vendors in the city of Chandigarh. It includes 100 samples of vendors.  Fifty vendors were mobile and other 50 was fixed vendors. A self planned questionnaire was used for data collection for the vendors. The questionnaire included questions about demographic information, hygiene practices and food safety. Thirty eight percent of vendors used stalls, but did not uphold their stalls well.  Eighty-three per cent of the vendors had thrown garbage in the open vessel and 14.0% used dustbin for dispose garbage. Personal hygiene was also observed which indicated that the vendors never wear the head covers, handled food with bare hand and they did not wear overcoats/aprons as well. Street food vendors were not aware of hygienic and sanitary practice.


Author(s):  
Esteban Colla-De-Robertis ◽  
Sandro Navarro Castañeda

Purpose The paper aims to study the role of local institutions in the establishment of fast-food outlets in urban districts of Peru. In most urban districts, there are no fast-food outlets. The authors, therefore, study the effect of institutional quality on the presence or absence of these outlets and the number of outlets if these are present. Design/methodology/approach The theoretical framework in which this paper is based on is the theory of agglomeration, which establishes that firms benefit from being close to each other. In particular, the paper builds on a model of market entry and competition in geographically independent local markets. An explicit expression was found for the equilibrium number of outlets (including zero) as a function of exogenous determinants of the demand for fast-food in each market, available infrastructure and institutional quality of the district’s government. Principal component analysis was used to construct measures of institutional quality based on administrative and organizational characteristics of district’s municipalities. These measures were incorporated as explanatory variables in a zero-inflated Poisson model, which is appropriate to handle count data and to accommodate excess zeros and which also allows the specification of different models for the zero part and the positive part. Findings Institutional quality mainly affects the presence of fast-food outlets in a district. The quality of urban development management and use of information systems are relevant. An institutional variable particularly relevant in explaining the number of outlets is the presence of an investment programming office in the municipality. The authors confirm the general hypothesis of the paper: institutions have a role in explaining both the presence and number of fast-food outlets in a district. Overall, the results of this paper suggest that institutional quality of a municipal district is related to better infrastructure, which lowers the costs of establishing outlets. Research limitations/implications Limitations in the availability of data at the regional and urban district level did not allow the authors to analyze other factors that affect entry decisions in the fast-food industry in Peru, such as controls to prevent corruption, legal uncertainty or crime. Another limitation was the lack of data on entry costs for each franchisee in each urban district. This forced the authors to use public infrastructure characteristics of the district as (imperfect) proxies of the entry costs. Practical implications The instruments of urban development management and information systems can be effective at attracting investment to a district. These tools operate partly through an indirect effect, namely, the improvement of district infrastructure, which is necessary to reduce the costs of establishing companies. There is also synergy between national government’s programs to attract investment and the good institutional quality in local governments. On the contrary, poor local institutions can be an obstacle to the successful implementation of those national programs. Social implications Foreign direct investment has a positive impact on the economic development of a country through knowledge spillovers. Therefore, any administrative reform to make local government practices more efficient can have an indirect impact on development. Originality/value Principal component analysis is a statistical tool that can be important in building good measures of institutional quality by allowing the combination of different observable characteristics into one component that can be interpreted as an operational restriction. The count model allows the use of the primary, easily observable, dependent variable, namely, the number of outlets. Finally, the two-part model makes it possible to discern the effect of institutional quality on the presence or absence of outlets and the number of outlets if these are present.


Children ◽  
2019 ◽  
Vol 6 (11) ◽  
pp. 123
Author(s):  
Li Kheng Chai ◽  
Sze Lin Yoong ◽  
Tamara Bucher ◽  
Clare E Collins ◽  
Vanessa A Shrewsbury

Eating out-of-home is associated with higher energy intakes in children. The continued high prevalence of childhood obesity requires a greater understanding of child menu options and eating out frequency to inform appropriate regulatory initiatives. The majority of studies to date have focused on menus from fast-food outlets with few focused on non-fast-food outlets. This study aimed to describe parents’ reports of their child(ren)’s (aged up to 6 years) frequency of consuming foods at non-fast-food outlets, observations of child menus at these outlets, and their purchasing behaviours and future preferences regarding these menus; and if their responses were influenced by sociodemographic characteristics. Ninety-five parents completed a 15-item cross-sectional survey. Overall, children from 54% of families consumed food from non-fast-food outlets at least monthly. Of the 87 parents who reported that their child eats at a non-fast-food restaurant, 71 had children who ordered from child menus every time (7%, n = 5), often (29%, n = 22), sometimes (42%, n = 32) or rarely (16%, n = 12), with a further 7% (n = 5) never ordering from these menus. All parents indicated that they would like to see a higher proportion of healthy child menu items than is currently offered. Parents’ responses were not influenced by sociodemographic characteristics. Parents’ views support implementation of initiatives to increase availability of healthy options on child menus at non-fast-food outlets.


2002 ◽  
Vol 26 (2) ◽  
pp. 101-107 ◽  
Author(s):  
Judith Morley-John ◽  
Boyd A. Swinburn ◽  
Patricia A. Metcalf ◽  
Fezeela Raza ◽  
Heather Wright

2019 ◽  
Vol 1 (26) ◽  
pp. 16-21 ◽  
Author(s):  
Hoang Minh Vo ◽  
Tham Thi Hong Nguyen ◽  
Tam Minh Le

The objective of this study is to explore the relationship between the current food safety knowledge of street food vendors and their hygiene practices in Tra Vinh city. Fifty street food vendors were randomly selected and the survey was conducted using a face-to-face interview method through the questionnaire. The results showed evidence of a slight relationship between the food safety knowledge of the street food vendors and their hygiene practices (r = 0.27, p > 0.05).  Based on the demographic information, the education might be the most important factor for a better understanding of the variability of the food safety  knowledge (F = 3.54, p < 0.05), but not that of the hygiene practices (F = 0.78, p > 0.05). Until recently, the training of food safety knowledge has been conducted with the expectation that street food vendors would prepare and store food safely in case they would have adequate food safety and hygiene knowledge.  However, our study shows that the current training way has not been effective due to the fact that the behavior of street food vendors who were trained was not different from the behavior of street food vendors who were not trained


2016 ◽  
Vol 11 (3) ◽  
pp. 30-46 ◽  
Author(s):  
Majid Esmaeilpour ◽  
Zahra Mohamadi ◽  
Azade Rajabi

AbstractDue to the increasing competition in the industry and service sectors, creating the powerful brands has great importance in these industries. One of the main factors that help to create a powerful brand is investment and improving the quality of services. Nowadays, the competition for improving the quality of services is raised as a key strategic issue for organizations that operate in the services sector. The aim of this research is to investigate how the dimensions of service quality affect the brand equity in the fast food industry. The customers of fast food industry (Restaurant Raphael) in Boushehr constitute the statistical population of this research. Given that the statistical population is unlimited, through sampling 390 questionnaires were distributed, collected and analyzed. For analyzing the data, the structural equations modelling was used by help of the software smart PLS. The results show that the entire dimensions of service quality of model SERVQUAL (tangible factors of services, reliability, responsiveness, assurance and empathy) have a positive and significant impact on the brand equity. It also became clear that among the five dimensions of quality of services, the tangible factors of services have the most impact on the brand equity in the fast food industry. So implementing the programs to enhance the quality of services will have to a very large extent a positive effect on increasing the brand equity in the fast food industry.


2018 ◽  
Vol 8 (1) ◽  
pp. 56-65 ◽  
Author(s):  
Drend Jores ◽  
Mohamad Taha Arif ◽  
Md Mizanur Rahman

The safety and quality of street foods are still questionable. Street food vendors are often poorly educated and untrained in food safety with lack of food safety knowledge and poor hygiene practice. This study aims to identify the factors associated with hygienic practice of food safety among the streets food vendors in Padawan district, Sarawak. This was a cross-sectional study conducted in Padawan, Sarawak. Data was collected by face to face interview using a validated structured questionnaire. The practice of food safety was observed using a structured observation checklist. Data entry and analysis was done by SPSS version 22.0. A p value <0.05 was considered as statistically significant. A total of 117 street food vendors were interviewed. The mean (SD) age was 41.0 (11.8) years. Three-fifths (62.9%) of the respondents had secondary level of education and higher. The mean (SD) duration of vending was 7.2 (6.7) years. Only 35.9% of the street food vendors received at least one training on food safety. Bivariate analysis revealed that religion, knowledge and attitude appeared to be statistically significant predictors of food safety and hygiene practice. However, multinomial regression analysis revealed that only religion appeared to be important predictor of food safety and hygiene practice (AOR = 14.730, 95% CI: 1.267, 171.228). Although this study failed to establish a statistical significant association between knowledge and attitude with the hygiene practice due to inadequate sample size, some relationship does seem to exist, suggesting that food safety knowledge is vital for all street food vendors to have the necessary skills to enable them to handle food hygienically and ensure food sold is safe for consumption. Keywords: Food safety, food vendors, hygiene practices, Malaysia, Sarawak


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