MES VASANT JOSHI COLLEGE OF ARTS

AND COMMERCE

BUSINESS RESEARCH MANAGEMENT

GROUP 03

AMINSAB NADAF 04
ELEAJAR JOHN 12
NIKITA SINGH 22
NIKITA LAKHANI 23
SANJEEVA NAIDU 29
SAMIM SHAIKH 31
SHRISHTI TIWARI 33
GOAN STREET
FOOD
 Affordable nutrients to the people
 Majority of the people are consuming street food
 Difficult to assure the safety at street level in this study
 Are consumers aware of the safety of street food and their impact on health
 What researchers in the past have studied about street food

 What they have found in last 05 -06 years ( 2016-22)

PROCEDURE TO FIND THE ARTICLES :

i. Google scholar site

ii. Publishers: Emerald, Elsevier, Francis & Taylor

iii. Studied 12 research journals on street food

iv. Studied: aim/purpose, finding, methodology they used, theories, and their
future research.

v. Articles contain detailed study on customer satisfaction, food hygiene,

service quality.
 OBJECTIVES OF THE STUDY
• To study the socio economic characteristics of the customers
• To know about quality of Goan food stalls/trucks
• To analysis the satisfaction level of the customers
• To interpret the problems of customers.
• To give suggestion, recommendations and conclusion.
 Hypotheses:
H1. AUTH → QUAL
H2. AUTH → SAT
H3. QUAL → SAT
H4. SAT → MDE
H5. AUTH → SAT →MDE
H6. SAT → WOM
H7. MDE → WOM
H8. SAT → MDE →WOM

Note: AUTH: authenticity perception; QUAL: quality perception; SAT: dining Satisfaction; MDE:
memorable dining experience; WOM: word-of-mouth.
RESEARCH METHODOLOGY
Approach: Qualitative research was carried out in the state of Porvorim,
Goa SECTION-1 QUALITATIVE STUDY

Objective: The study was to gain in-depth information on Goan street food
consumption with general specification.
Sample size: 12 vendors
Sampling method: Non Probability (Convenient Sampling), (who ever
willing to answer)
Data collection period: 1 month
Data collection method: Interview and observation
Data collection tool: INDEPTH INTERVIEWS
 SECTION-2 QUANTITATIVE STUDY
Approach: The quantitative research was carried out in the state
of Goa
Objective: The study was to understand the quality perception of
consumers on Goan street food/truck
Sample size: 100
Sampling method: Probability Sampling (Simple Random
Sampling)
Data collection period: 02 week
Data collection method: online survey through Google form
Data collection tool: questionnaire
 DATA ANALYSIS

PROCEDURES:

 Questionnaire
 Google Form
 Responses
 Google forms into excel sheet.
 Fed into IBM SPSS (statistical package for social
sciences) version 2022.
 Regression, reliability, correlation,
      
Hypothesis 1 Authenticity perception positively and Supported
significantly impacts Quality perception.
 

     
Hypothesis 2 Quality perception positively and significantly Supported
impacts Customer Satisfaction.
 
     
Hypothesis 3 Authenticity perception positively and Supported
significantly impacts Customer Satisfaction.
 

HYPOTHESIS  
Hypothesis 4
 
Customer Satisfaction positively and significantly
impacts Memorable Dining Experience.
 
Supported

TESTING  
 
   
Hypothesis 5 Customer Satisfaction positively and significantly Supported
impacts Word Of Mouth.
 
     
Hypothesis 6 Memorable Dining Experience positively and Supported
significantly impacts Word Of Mouth
 
     
Hypothesis 7 Authenticity positively and significantly impacts Supported
Memorable Dining Experience.
 
 RESULTS AND INTERPRETATION
 As per the data analysis

1. First the demographic details were analyzed and frequencies were calculated.
2. Next the scales were checked for reliability by calculating the Cronbach’s Alpha.
3. All the scales were found to have Cronbach’s Alpha greater than 0.7 except for core quality and
hence all the scales were found reliable except for core quality.
4. Hence, the vendors need to focus more on their core quality (taste, amount, freshness, quality of
ingredients, digestion, temperature, health and nutrition).
 MANAGERIAL IMPLICATIONS
VENDORS CONSUMERS STUDENTS

TO KNOW THEIR ALLOWS TO SPEAK INFORMATION

DEMAND
INSPIRATION REVIEW CONFIDENCE AND
EXPERIENCE

IT GIVE THEM IDEAS THEY WILL KNOW MORE PRACTICAL WORK &
ABOUT THE STREET KNOWLEDGE
FOOD HYGEINE
THANK
YOU