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 Contamination

Poor hygiene

Employment opportunities Not a recognized industry

Adequate earnings for Lack of social status

vendors

Varied and nutritious food Complex or non-existent

licensing systems

Inexpensive, accessible
service

Quality upgraded by Ineffective and arbitrary

licensing and inspection 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 above

15 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 FOOD

YES ( ) NO ( )

2. WHERE YOU GO TO EAT THE MEAL MOSTLY.

STREET FOOD SELLERS ( ) RESTAURANT ( )

3. WHICH FOOD DO YOU LIKE MOST

STREET 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 ( )
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6. DO YOU KNOW WHAT ARE ILL EFFECTS OF
CONSUMING THE FAST FOOD
YES ( ) NO ( )

7. ACCORDING TO YOU , WHICH ONE HAS GOOD

SOCIAL STATUS?
STREET FOOD SELLERS ( ) RESTAURANT ( )

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