Tourist Perception Towards Street Cuisine in Post-COVID-19 Pandemic Period: A Study of George Town Street in Penang in Malaysia

Ahmad, Albattat; Azman, Norhidayah; Zainul, Nur Hanifa Haji

doi:10.1108/978-1-80262-073-320221013

Cited by 2 publications

(2 citation statements)

References 37 publications

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“…Agarwal & Verma's (2024) [2] ; Joshi A. & Shadale M.'s (2021) [8] and Albattat, A., et al (2022) [3] studies found that customers prioritize safety measures such as takeaway options over taste and cost when selecting street vendors post-lockdowns, reflecting increased caution regarding safe food handling practices. Verma R. et al (2023) [19] highlighted significant disparities among street vendors in terms of qualifications, knowledge, attitudes, and practices related to food safety.…”

Section: Introductionmentioning

confidence: 99%

Study on food safety standards practiced by street food vendors & household women in Varanasi district

Aman,

Singh

2024

Int. J. Adv. Biochem. Res.

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Food safety is an important issue that affects the health and wellbeing of people around the world. This research investigates the food safety standards practiced by both street food vendors and household women in the Varanasi district of India. Street food, a popular and affordable choice for millions in developing nations, is a longstanding tradition in India driven by factors such as affordability and convenience. However, the unhygienic preparation of street foods poses potential health hazards. Street vendors often lack formal training in food safety protocols, leading to an increased risk of foodborne illnesses. This study employs a purposive cum random sampling approach to assess the food safety practices of 50 household women and 20 street food vendors. Data collection involves interviews and observations, with both quantitative and qualitative analyses conducted to explore various aspects of food safety standards. The findings reveal disparities in food safety knowledge and practices among respondents, highlighting the need for targeted awareness and training initiatives. By enhancing adherence to food safety standards, street food vending can continue to offer a viable livelihood opportunity for the urban poor while ensuring consumer safety. Additionally, the study sheds light on the existing working conditions of street vendors, emphasizing the importance of addressing issues such as income, working hours, and discrimination by municipal authorities. The results indicate that while a significant proportion of both household women and street food vendors demonstrate awareness of food safety measures, there are notable gaps in implementation. Factors such as age, education, and social group influence the adherence to food safety standards, underscoring the importance of tailored interventions. Recommendations include targeted training programs and regulatory measures to improve food safety practices among both street food vendors and household women, thereby mitigating the risks of foodborne illnesses and enhancing consumer confidence in street food consumption.

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Section: Introductionmentioning

confidence: 99%

Study on food safety standards practiced by street food vendors & household women in Varanasi district

Aman,

Singh

2024

Int. J. Adv. Biochem. Res.

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“…Part of this is the food service industry which has increased its presence over the last few years. In the hospitality industry, there are various types of businesses, like street food which is not properly sanitized but is affordable and delicious (Albattat et al, 2022). The study included five components covering the street food experience: local guide attributes, perceived food authenticity, local culture, perceived hygiene or cleanliness (Cifci et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Implementation of CHSE Based Health Protocol Policies in Yogyakarta Culinary Tourism

Indra,

Juliana,

Hubner

et al. 2023

Humaniora

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In order to increase the confidence of tourists and national tourism, the Ministry of Tourism and Creative Economy (Kemenparekraf) has developed a protocol called the Cleanliness, Health, Safety & Environmental Sustainable (CHSE) Protocol in the tourism and creative economy sectors. The research objective is to determine the application of CHSE to the tourism sector and the creative economy, especially in the culinary sector. The type of research used in this study is qualitative. The data collection method in this study was carried out using a literature study or library study, which is a data collection technique carried out by studying the literature and conducting in-depth interviews with culinary tourism actors. Participant taking technique using snowball sampling technique. The result of the research can be identified that the local government has formulated, informed and monitored culinary stakeholders to implement standard health protocols according to predetermined points. According to the CHSE guidelines, the implementation of health protocols for Yogyakarta culinary tourism has been carried out, but there are some minor points that less implemented, but in general the players in the restaurant sector have properly and thoroughly implemented the health protocol based on the CHSE. Keywords: culinary tourism, health protocol, CHSE, Covid-19, Yogyakarta. Abstrak: Dalam rangka meningkatkan kepercayaan wisatawan dan pariwisata nasional, Kementerian Pariwisata dan Ekonomi Kreatif (Kemenparekraf) telah mengembangkan protokol bernama Protokol Kebersihan, Kesehatan, Keselamatan & Lingkungan Berkelanjutan (CHSE) di sektor pariwisata dan ekonomi kreatif. Tujuan penelitian adalah untuk mengetahui penerapan CHSE pada sektor pariwisata dan ekonomi kreatif khususnya pada sektor kuliner. Jenis penelitian yang digunakan dalam penelitian ini adalah kualitatif. Metode pengumpulan data dalam penelitian ini dilakukan dengan menggunakan studi kepustakaan atau studi kepustakaan yaitu teknik pengumpulan data yang dilakukan dengan cara mempelajari literatur dan melakukan wawancara mendalam dengan pelaku wisata kuliner. Teknik pengambilan partisipan menggunakan teknik snowball sampling. Hasil penelitian dapat diidentifikasi bahwa pemerintah daerah telah merumuskan, menginformasikan dan memantau pemangku kepentingan kuliner untuk menerapkan standar protokol kesehatan sesuai dengan poin yang telah ditetapkan. Sesuai pedoman CHSE, penerapan protokol kesehatan wisata kuliner Yogyakarta sudah dilakukan, namun ada beberapa poin minor yang kurang dilaksanakan, namun secara umum para pelaku di sektor restoran telah menerapkan protokol kesehatan dengan baik dan menyeluruh sesuai dengan pedoman yang ada berdasarkan pedoman CHSEKata kunci : wisata kuliner, protokol kesehatan, CHSE, Covid-19, Yogyakarta.

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Tourist Perception Towards Street Cuisine in Post-COVID-19 Pandemic Period: A Study of George Town Street in Penang in Malaysia

Cited by 2 publications

References 37 publications

Study on food safety standards practiced by street food vendors & household women in Varanasi district

Study on food safety standards practiced by street food vendors & household women in Varanasi district

Implementation of CHSE Based Health Protocol Policies in Yogyakarta Culinary Tourism

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