STREET FOOD

V/S

RESTAURANT FOOD

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INDEX

CONTENTS PARTICULARS PAGE NO.

1. Introduction 3

2. Comparison 7

3. Objectives of research 8

4. Collection of Data 9

5. Analysis and Findings 10

6. Conclusions 12

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1. INTRODUCTION

This information deals with the detailed study of survey between the street food and restaurant food.

STREET FOOD:

The term "street foods" describes a wide range of ready-to-eat foods and beverages sold and sometimes prepared in public places, notably streets. Like fast foods, the final preparation of street foods occurs when the customer orders the meal which can be consumed where it is purchased or taken away.

Vendors' stalls are usually located outdoors or under a roof which is easily accessible from the street. They have low-cost seating facilities. Their marketing success depends exclusively on location and word-of-mouth promotion. Street food businesses are usually owned and operated by individuals or families but benefits from their trade extend throughout the local economy. For instance, vendors buy their fresh food locally, thus linking their enterprises directly with small-scale farms and market gardens.

STREET FOOD ROLE IN THE ECONOMY

Street food micro-industries are vital for the economic planning and development of many towns. The contribution of street food vendors to the economies of developing countries has been vastly underestimated and neglect.

Urban population growth has stimulated a rise in the number of street food vendors1 in many cities throughout the world. Migration from rural areas to urban centers has created a daily need among many working people to eat outside the home. Demand for relatively inexpensive, ready-to-eat food has increased as people, especially women, have less time to prepare meals.

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[Street food vendors are also known as hawkers or sellers.]Each street food enterprise is generally small in size, requires relatively simple skills, basic facilities and small amounts of capital, yet they are very numerous and have considerable potential for generating income and employment. Some of those who, because of economic and social changes or individual characteristics, have difficulty obtaining jobs in the formal sector find work in the street food industry. The street food operation often involves entire families in the procurement of raw materials, preparation and cooking as well as the sale of food. Worldwide, women play a very large role in the street food industry.

It has some benefits also but problems also.

Benefits Problems

Use of local resources ContaminationPoor hygiene

Employment opportunities Not a recognized industry

Adequate earnings for vendors

Lack of social status

Varied and nutritious food Complex or non-existent licensing systems

Inexpensive, accessible service

Quality upgraded by licensing and inspection

Ineffective and arbitrary inspection

The health risk of food is not only determined by the concentration of various additives and contaminants in a food product, but also by the cumulative daily intake of a certain contaminant or additive throughout a consumer's

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diet, although some street foods have been found to be contaminated.

PROBLEMS

The negative attitude of officials toward street food vendors frequently reflects concerns about poor hygiene and the spread of disease. Lacking staff to enforce rules and regulations, governments have difficulty monitoring street food enterprises.

These businesses may be seen as a hindrance to the "modernization" of the traditional food distribution system because they compete with licensed eating establishments that have considerably higher operating costs.

RESTAURANT FOOD:

A restaurant is an establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services Restaurants vary greatly in appearance and offerings, including a wide variety .

A fast food restaurant, also known as a Quick Service Restaurant or QSR within the industry itself, is a specific type of restaurant characterized both by its fast food cuisine and by minimal table service. Food served in fast food restaurants typically caters to a "meat-sweet diet" and is offered from a limited menu; is cooked in bulk in advance and kept hot; is finished and packaged to order; and is usually available ready to take away, though seating may be provided. Fast food restaurants are usually part of a restaurant chain or franchise operation, which provisions standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels.

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While restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving.

Service is excellent - honest, knowledgeable, attentive and friendly. The food is as good as the menu makes it sound. Fast Food restaurant is a leading online lifestyle guide with the most up-to-date information on businesses, from restaurants and bar, to hotels and retail.

Modern commercial fast food is highly processed and prepared on a large scale from bulk ingredients using standardized cooking and production methods and equipment. It is usually rapidly served in cartons or bags or in a plastic wrapping, in a fashion which reduces operating costs by allowing rapid product identification and counting, promoting longer holding time, avoiding transfer of bacteria, and facilitating order fulfillment. In most fast food operations, menu items are generally made from processed ingredients prepared at a central supply facilities and then shipped to individual outlets where they are cooked (usually by grill, microwave, or deep-frying) or assembled in a short amount of time either in anticipation of upcoming orders (i.e., "to stock") or in response to actual orders (i.e., "to order"). Following standard operating procedures, pre-cooked products are monitored for freshness and disposed of if holding times become excessive. This process ensures a consistent level of product quality, and is key to delivering the order quickly to the customer and avoiding labor and equipment costs in the individual stores.

Because of commercial emphasis on taste, speed, product safety, uniformity, and low cost, fast food products are made with ingredients formulated to achieve an identifiable flavor, aroma, texture, and "mouth feel" and to

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preserve freshness and control handling costs during preparation and order fulfillment. This requires a high degree of food engineering. The use of additives including salt, sugar, flavorings and preservatives, and processing techniques may limit the nutritional value of the final product.

Criticisms:

Chain restaurants serve unhealthy food in oversized portions, which is making people fat. 

Chain restaurants promote mediocrity and serve prepackaged, microwaved food. 

Chain restaurants take away customers from better, local establishments. 

People who patronize chain restaurants should be educated on how to enjoy better food by going to non-chain restaurants instead. 

2. COMPARISON

The street food and restaurant are compared:

Street food is ready-to-eat foods or beverages, which includes types of foods ranging from cereal and fruits to cooked meats and drinks. The restaurant provides more facility. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess to welcome customers and to seat them. Other staff waiting on customers includes busboys and sommeliers.

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Street foods and fast foods are low in cost compared with restaurant meals and offer an attractive alternative to home-cooked food. In spite of these similarities, street food and fast food enterprises differ in variety, environment, marketing techniques and ownership. Restaurant food is also other type fast food but it is costlier than street foods.

Street food requires less capital as compared to restaurants. The street food relatively low capital expenditures of street food businesses are also attractive for certain types of sellers.

Street foods often reflect traditional local cultures and exist in an endless variety. There is much diversity in the raw materials as well as in the preparation of street food beverages, snacks and meals.

Even within a single restaurant much choice was available, and people ordered the entree they wanted from written menus. The people can sit and they are served by others and they can enjoy the meal and in the street foods provides less facility than restaurant and the main advantage is street food is cheaper than restaurant.

Furthermore, vendors can choose their work hours; they have few constraints on their movements and are self-employed. In spite of the benefits of street food trade, vendors may have to work long hours under adverse conditions and the risks are borne exclusively by the seller. Vendors can face problems with local officials and may also have to deal with criminals who try to extort "protection money" from them. In. addition, their profession is often considered to be of low status.

Thus, the comparison between two is necessary to know the objectives and analyzing the data.

3. OBJECTIVES

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1.To know that what are the difference between street food and restaurant food.

2.To list out what are facilities provide by street food and restaurant food business man.

3.To get information about which food is more hygienic

4.To understand what are the demerits of consuming fast food.

5.To know which type of food has more demand street or restaurant

6.To understand what are the benefits of the street food.

7.To know where the most of population go to eat.

8.To understand what are the ill effects of consuming the fast food.

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4. COLLECTION OF DATA

The research was mainly of primary research consisting of descriptive research and exploratory research.

Through random sampling and close ended questionnaire, I get the information which helps me to research regarding Street food v/s Restaurant food.

The research was conducted among random 60 people living in Ulhasnagar.

The classification of people is as follows which will help us to analyze the liking of type of food:

Category Age group Male Female Total

Young 14-19 23 15 38

Adults 19 and above15 7 22

Total -------------- 38 22 60

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5. ANALYSIS AND FINDINGS OF DATA

Gender based analysis choosing option 1

Age group based analysis choosing option 1

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Based on our descriptive research on Ulhasnagar

After completing the survey and analyzing the responses of the persons, we came across the following facts: -

A large number of consumers are consuming the fast food.

Majority of the respondents in the survey were found reluctant about giving details to us.

Most of the population is consuming street food.

The most of the people are unaware of ill effects by consuming street food.

Many persons consume daily fast food.

Street food is cheaper and unhealthier than restaurant food.

Through the survey I came know about that high class customers prefers more restaurants than street foods.because they think that the quality of food in restaurant is better than street foods.

In the findings I notice that the street food is contaminated and results to Poor hygiene.

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Conclusions

Street food: in conclusion

There is a mistaken assumption that food contamination is inevitable in street foods, yet millions of people depend on this source of nutrition. Vendors know that consumers watch the way food is prepared and notice whether the work area and vendor's hands and clothes are clean and tidy. They have everything to gain by appealing to customers with improved practices learned through training in nutrition and hygiene. Acknowledgement of the need for research and assistance to improve the standards of street food activities is needed.

Restaurants: in conclusion. 

No doubt, foodies will never stop complaining about the existence of chain restaurants. Yet just as undoubtably, chain restaurants are here to stay. Lovers of good food and supporters of local restaurants can and should continue to do their part to promote the establishments that they enjoy. But painting chain restaurants as the bane of society and a threat to fine dining does little to promote the foodies' cause. Chains fill a particular niche in the dining scene of America, as well as worldwide, that isn't going to go away. One may not enjoy every chain out there, but to write them all off as inferior and substandard is to be as ignorant as foodies claim those who patronize chain restaurants are.

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QUESTIONAIRE

We would be thankful if you share some of your valuable opinion regarding the following questionnaire.

NAME:______________________CONTACT NO:_________________AGE:__________ADDRESS:_____________________________________OCCUPATION:_________________

1. DO YOU EAT FAST FOODYES ( ) NO ( )

2. WHERE YOU GO TO EAT THE MEAL MOSTLY.STREET FOOD SELLERS ( ) RESTAURANT ( )

3. WHICH FOOD DO YOU LIKE MOSTSTREET FOOD ( ) RESTAURANT FOOD ( )

4.ARE YOU AWARE THAT STREET FOOD IS UNHEALTHY YES ( ) NO ( )

5. ACCORDING TO YOU, WHO PROVIDE BETTER SERVICE?STREET FOOD SELLERS ( ) RESTAURANT ( )

6. DO YOU KNOW WHAT ARE ILL EFFECTS OF CONSUMING THE FAST FOOD

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YES ( ) NO ( )

7. ACCORDING TO YOU , WHICH ONE HAS GOOD SOCIAL STATUS?STREET FOOD SELLERS ( ) RESTAURANT ( )

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