Street food: factors influencing perception of product quality

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.

Does the Consumer Sociodemographic Profile Influence the Perception of Aspects Related and Not Related to Food Safety? A Study in Traditional Spanish Street Markets

“…The consumers perceived hygiene as better when more knowledge and good practices were applied. [ 27 , 28 , 29 ]. This also came across in the present study; however, this perception was linked with consumer age, as our youngest age group showed the most interest in hygiene practices.…”

Model Tata Kelola dan Perilaku Bisnis Stand/Booth Container di Provinsi Jambi

“…Keunikan ini memungkinkan konsumen untuk melihat secara langsung dapur dari bisnis, yakni proses persiapan makaanan ataupun minumannya hingga menyajikannya ke pembeli. Namun sayangnya, menurut (Alves da Silva et al 2014;Morano et al 2018) proses persiapan dan penyajian yang kadang terlalu terbuka tersebut menyebabkan kurangnya higienitas yang ditawarkan. Sementara itu, pada sisi sumber daya manusia, membutuhkan sumber daya manusia yang handal baik sebagai karyawan maupun pemilik usaha.…”

Breaking food safety and quality standards in the EU: Financial aspects within poultry products manufacturers in Visegrad 4 countries

“…Agri-food chains face a broad range of incorporated requirements for food quality, but in fact from the business point of view customers are the most important assessors of quality of production (e.g. Hron and Macák, 2010;Morano et al, 2018). Innovation activities in the food processing industry can provide a positive influence to meet changing requirements for food safety and quality among producers settled in EU member countries (Cepel, Belas, Rozsa, & Strnad, 2019;Long, Looijen, & Blok, 2018; Ministry of Agriculture of the Czech Republic, 2018).…”

“…Conversely, low level of wages can be an influencing factor of problems in meeting food safety and quality goals in respective food manufacturing businesses (e.g. Morano et al, 2018;Thomas, 2019).…”