Appendix – I

A
Summer Training Report
On
“TO MEASURE THE CONSUMER ATTITUDE AND SATISFACTION
LEVEL ON STREET FOOD IN SURAT CITY”

Submitted for partial fulfillment of requirement for the award of degree

Of
Master of Business Administration
Of
Netaji Subhash University
Jamshedpur (Jharkhand)
Session 2019-21

Supervised By External Guide Supervised By Internal Guide

Name : Bhushan Lawande Name : Subhadeep Bhadra
Designation : Founder & MD Designation : Assistant Professor
Department : Management
Submitted by
Name of the student : Abhishesh Kumar Choudhary
Roll No. 1901005
Enrollment No. NSU1901005
MBA 2nd Sem 2020

DEPARTMENT OF MANAGEMENT
NETAJI SUBHAS INSTITUTE OF BUSINESS MANAGEMENT
POKHARI ,JAMSHEDPUR
 Appendix – II

DECLARATION

I the undersigned solemnly declare that the report of the Summer Training work entitled “TO
MEASURE THE CONSUMER ATTITUDE AND SATISFACTION LEVEL ON
STREET FOOD IN SURAT CITY” is based my own work carried out during the course of
my study under the supervision of Subhadeep Bhadra

I assert that the statements made and conclusions drawn are an

outcome of the project work. I further declare that to the best of my knowledge and belief that
the project report does not contain any part of any work which has been submitted for the award
of any other degree/diploma/certificate in this University or any other University.

___________________
Name of the Candidate : Abhishesh Kumar Choudhary
Roll No. : 1901005
Enrollment No.: NSU1901005
 Appendix – III
Certificate by Organization
 Appendix – IV

CERTIFICATE BY INTERNAL GUIDE

This to certify that the report of the project submitted is the outcome of the project work entitled
“TO MEASURE THE CONSUMER ATTITUDE AND SATISFACTION LEVEL ON
STREET FOOD IN SURAT CITY” carried out by Abhishesh Kumar Choudhary bearing
Roll No.: 1901005 & Enrollment No.: NSU1901005 carried by under my guidance and
supervision for the award of Degree in Masters of Business Administration of Netaji Subhash
University, Pokhari, Jamshedpur, Jharkhand, India.

To the best of the my knowledge the report

i) Embodies the work of the candidate him/herself,
ii) Has duly been completed,
iii) Fulfills the requirement of the ordinance relating to the MBA degree of the University
and
iv) Is up to the desired standard for the purpose of which is submitted.

_______________________
(Signature of the Guide)
Name: Subhadeep Bhadra
Designation: Assistant Professor
Department: Management
Name & Address of the Institute:
Netaji Subhash University, Pokhari, Jamshedpur, Jharkhand

The project work as mentioned above is hereby being recommended and forwarded for
examination and evaluation.
 Appendix –V

CERTIFICATE BY THE EXAMINERS

This is to certify that the project entitled

“TO MEASURE THE CONSUMER ATTITUDE AND SATISFACTION LEVEL ON
STREET FOOD IN SURAT CITY”

Submitted by

Abhishesh Kumar Choudhary Roll No.: 1901005 Enrollment No.: NSU1901005

Has been examined by the undersigned as apart of the examination for the award of Masters of
Business Administration degree of Netaji Subhash University, Jamshedpur, Jharkhand.

________________ __________________
Name & Signature of Name & Signature of
Internal Examiner : Subhadeep Bhadra External Examiner : Bhushan Lawande
Date: Date:

Forwarded by

Academic Head
Department of Management
 Appendix –VI

ACKNOWLEDGEMENT

The satisfaction and euphoria that accompany the successful completion of any
task would be incomplete without the mention of the Leaders, whose constant
guidance and encouragement crown all the efforts with success.
I am highly obliged to the Netaji Subhash University for arranging the
programmed of practical training in Master of Business Administration in such a
manner.

It is my privilege to express my deep sense of gratitude to Mr. Subhodeep Bhadra,

for his efforts, guidance, valuable comments and suggestions for making this
project report. He helped me to complete my report on the practical study and
gave contribution to improve and expand my practical knowledge.

Finally, I express my intense gratitude to my parents whose blessings has helped

me translate my efforts into fruitful achievement

_______________________
(Signature of the student)
Name: Abhishesh Kumar Choudhary
Roll.No. : 1901005
MBA 2nd Sem
 Appendix – VII

PREFACE

A man without practical knowledge is just like a rough diamond. To shine like a real diamond
one must have practical exposure of what he has learns. For the students of management
theoretical knowledge is just like lock without key so practical knowledge is of so much
important.

It is quite true that world outside; your cozy home is many times quite different from what you
have perceived. Similarly it is possible that theoretical knowledge acquired in the classroom
may differ from the practical knowledge.

Practical knowledge is the best experience and on this basis, we can easily understand about
what they want to say. Firstly each student knows about the theory, so that on the basis of
theory, he can easily learn how to do the work and what is the best way to achieve
satisfaction.That is why we can say that theory is guidelines for practical.

As a curriculum part of course of M.B.A. I have taken my practical training and conducted a
research project on MEASURE THE CONSUMER ATTITUDE AND SATISFACTION
LEVEL ON STREET FOOD IN SURAT CITY

It is my pleasure to present this project work after I had finished my 61 days of training at E4
Development and Coaching ltd. This training has expanded my horizon of knowledge
in practical as well as theoretical, which is vital for student in management level studies. Only
the basic understanding of the principles of management is not sufficient but their application is
also equally important. Such type of training promotes a student to boost his potentialities and
the inner qualities and thereby students come to know about how the theoretical knowledge
works in actual sense in any unit. And this has indeed proved to be very useful to students.

Appendix – VIII
Cover page i
Deceleration ii
Certificate by Organization iii
Certificate by Internal Guide iv
Certificate by Examiner v
Acknowledgement vi
Preface vii
List of Tables viii

Table of Contents
INDEX
SR. NO. PARTICULARS PAGE NO.
Chapter 1 : Introduction
1.1 Introduction to Project 10
1.2 Objective of the Project 10
1.3 Research Methodology 10-15
1.4 Scope of the Study 15
1.5 Importance of the Study 16
1.6 Hypothesis of the Study 16
Chapter 2 : Conceptual Framework
2.1 Industry Profile 18-21
2.2 Company Profile 22-28
2.3 Core Concepts 28
Chapter 3 : Data Presentation & Analysis
3.1 Introduction 30-32
3.2 Presentation of Primary Data 32-41
Chapter 4 : Findings & Conclusions
4.1 Findings 43
4.2 Conclusion 43
Chapter 5 : Suggestions & Recommendations
5.1 Suggestion 45
5.2 Recommendations 45-47
Bibliography & Reference ix
 Chapter – 1
Introduction

1.1.Introduction of project.
 Fast food is a type of food that is prepared and served very quickly, typically low
in nutritional value, and first popularized in the 1950s in the United States. While any
meal with low preparation time can be considered fast food, typically the term refers to
food sold in a restaurant or store with preheated or precooked ingredients, and served to
the customer in a packaged form for take-out/take-away. Fast food restaurants are
traditionally distinguished by their ability to serve food via a drive-through. The term
"fast food" was recognized in a dictionary by Merriam–Webster in 1951.
.

1.2.Objective of Study:

 To study position of the street-food in city.

 To study function of the street-food.
 To know the future of the street-food.
 To assess level of customer satisfaction.
 To find out consumer expectation.
 To know customer behaviour, habits, attitudes toward street-food
 To determines customer satisfaction level of street-food.
 To knowledge about wanders of street-food in city.

1.3.Research methodology

The marketing research is done in systematic process. The Researcher has pursued the below
process of marketing for my study at “TO MEASURE THE CONSUMER ATTITUDE AND
SATISFACTION LEVEL ON STREET FOOD IN SURAT CITY”

1.3.1Process of research

ORIGIN & FORMULATION OF RESEARCH PROBLEM

FORMULATION OF RESEARCH DESIGN

 SELECTION OF SOURCES OF DATA

DECISION OF DATA COLLECTION TECHNIQUES

SAMPLING DECESIONS

FIELD WORK TO COLLECT DATA

EDITING, CLASSIFICATION & TABULATION DATA

ANALYSIS OF DATA

PREPARATIONS OF RESEARCH REPORTS

ACTIONS ON THE BASIS OF REASEARCH REPORTS

1. Problem Identification:
 Some people find that the food is expensive.
 Some people find food is not good.
 Some people don’t like the services.
 Some find its place improper.
 Some people don’t like the taste.
 Overt Difficulty
 Latent Difficulty
 Overt Opportunity
 Latent Opportunity

2. Formulation of Research Problem:

A. Sampling Unit:
 Visitors of street food.
B. Time Boundary:
 Studying the “TO MEASURE THE CONSUMER ATTITUDE AND
SATISFACTION LEVEL ON STREET FOOD IN SURAT CITY”Surat on 3 march--
2016.
C. Space Boundary:
 Studying the research TO MEASURE THE CONSUMER ATTITUDE AND
SATISFACTION LEVEL ONSTREET FOOD IN SURAT CITY” the retailer in the
area of Surat.

3. Choice of Research Design:

A research design specifies the methods and procedures for conducting a particular study.

There are mainly 3 types of research design:

 Exploratory research
 Descriptive research
 Causal research
A. Exploratory research:
Exploratory research focuses on the discovery of new ideas and is generally based on
secondary data.
B. Descriptive research:
Descriptive research is under taken when the researcher want to know the characteristics
of certain groups.

C. Causal Research:
An experimental research is undertaken to identify causes and effect relationship between
two variables.

The research design is use descriptive. Because this research is the describing about street
food product, price, place, promotion.
 4. Determining sources of Data:
There are mainly two types of data sued that as follows:
I. Primary Sources:
II. Secondary Sources:
 Primary Source
“The data which have been collected at first time either by the researcher or by someone else
especially for purpose of study is known as Primary data”. Primary data collection contains the
following four types of methods:
a. Observation Method:
This method contains five types of observation. They are
1) Structured v/s Unstructured observation
2) Disguised v/s Undisguised observation
3) Direct v/s Indirect observation
4) Human v/s Mechanical observation
5) Laboratory v/s Natural observation
b. Survey Method:
This method contains four types of observation they are
1) Personal survey
2) Mail survey
3) Telephonic survey
4) Electronic survey
c. Experimental Method:
This method contains two types of observation they are
1) Field Experiment
2) Laboratory experiment
This research is done by primary data collection method is that we have use
survey method and is done by personal survey because we have to visit to
the retailer of various area.
 Secondary source
“If the data has been collected earlier by the researcher for the specific purpose and now
the data is being used by the researcher for specific purpose is known as Secondary Data”
 Internal Sources :"sources like sales export, accounting report, miscellaneous
report and various internal sources etc”
 External Sources:”Sources like Government publication and non-government
publication etc.
 In research primary data will collected by the researcher from the sampling unit
with the help of questionnaire & internet.
 In research secondary data are collected from the various articles from the internet
as well as from the various reports.
 5. Sample Size & Sample Design:
“Process of selecting a sample is called Sampling”
 Sampling Plan:
Researcher has design a sampling plan that is consist of three decisions.
A. Sampling unit:
Sampling unit refers to the question “who is to be served?” before conducting the market
survey. It is necessary to decide the target population that will be sample would cover under
market survey for the effective market research. Sampling decision:

There are two types of sampling:

a. Probabilistic Sampling
b. Non-Probabilistic Sampling
For the purpose of academic study the researchers have selected Non-Probabilistic
sampling in Non Probabilistic study researcher has selected Convenience method
of sampling.
B. Sample size:
Sample size means limited numbers of respondents covered under the research
study from a population. And Researcher has taken survey of 100 respondents to
know the usage pattern
C. Sampling Design:
Sampling procedure may be of two type’s i.e. probability sample & non
probability sample. Probability sample is known as random sample and non-
probability samples as non-random samples. In the research non probability
convenient sampling is used as convenient for the researcher.

6. Field work to collect data:

This job is done are professionally trained data collectors. It is also necessary sometime to train
respondent by a covering letter or an advanced letter.
7. Editing & tabulation of data:
First step after collection is to check correctness of data by proper editing. For example, there
can be few incomplete questionnaires. There can be a where name Mahesh Patel whereas
gender is ‘f’ obviously, gender requires correction. Age is less than 20 years & income is
mentioned as more than 50000 rupee month here income requires correction.

8. Analysis of data:
Analysis do data is done by using various statistical data analysis tools like mean, median,
mode, standard deviation, regression, co-relation, trend analysis.
 9. Preparation of report:
Research reports are prepared considering audience of report. For the managing director, it can
be a two page summary. For large audience it can be a multi- media presentation on projectors.
Some research report summaries are put on interest. Following are typical content of a research
report:
 Introduction of company & industry.
 Objectives of research
 Research methodology
 Tabulation of data
 Analysis
 Conclusion & suggestions
 Limitation
 Scope
 Bibliography

10.Action on the basis of research report:

As explained, the research findings are used to solve one or the problem or to tap business
opportunity after that often feedback is given to researchers. In many cases research team &
those who will use research are two different set of people. In some cases research agencies are
external professionals. In that case, feedback about utility of report becomes absolutely
necessary.
1.4 Scope of Study:

 Area wise:
Customers of street food in Surat city.

 Time wise:
The Time frame is 2 month.

1.5 Importance of Project:

• Know the loyalty of customer.

• Know the customer satisfaction..
• What the consumer demand, taste and preference?
• Know that how many customers are satisfied with street food.
• To know where the customers wants its new location.
.
 1.6 Limitation

• The responses gave by the respondent may not be true.

• The respondent may be careless in responding the questionnaire.
• This study limits to the geographical area of the street food.
• The respondent may not able to answer the questionnaire.
• The scope of the study is limited up to 100 respondents so the accuracy of the study
cannot be maintained
 Chapter – 2
CONCEPTUAL FRAMEWORK
2.1 INDUSTRY PROFILE

Introduction

The Indian food industry is poised for huge growth, increasing its contribution to world food
trade every year. In India, the food sector has emerged as a high-growth and high-profit sector
due to its immense potential for value addition, particularly within the food processing industry.
Accounting for about 32 per cent of the country’s total food market, the food processing
industry is one of the largest industries in India and is ranked fifth in terms of production,
consumption, export and expected growth. The total food production in India is likely to double
in the next 10 years with the country’s domestic food market estimated to reach US$ 258 billion
by 2015.
The Government of India has been instrumental in the growth and development of the food
processing industry. The government through the Ministry of Food Processing Industries
(MoFPI) is making all efforts to encourage investments in the business. It has approved
proposals for joint ventures (JV), foreign collaborations; industrial licenses and 100 per cent
export oriented units.
Market Size
The Indian food and grocery market is the world’s sixth largest, with retail contributing 70 per
cent of the sales. It is projected to grow at the rate of 104 per cent, touching US$ 482 billion by
2020.
The Indian food processing industry accounts for 32 per cent of the country’s total food market,
14 per cent of manufacturing Gross Domestic Product (GDP), 13 per cent of India’s exports and
six per cent of total industrial investment. Indian food service industry is expected to reach
US$78 billion by 2018.The Indian gourmet food market is currently valued at US$ 1.3 billion
and isgrowing at a Compound Annual Growth Rate (CAGR) of 20 per cent. It is expected to
cross US$2.8 billion by 2015.
The online food ordering business in India is in its nascent stage, but witnessing exponential
growth. The organized food business in India is worth US$ 48 billion, of which food delivery is
valued at US$ 15 billion. With online food delivery players like Food Panda, Zomato, Tiny Owl
and Swiggy building scale through partnerships, the organized food business has a huge
potential and a promising future.
Investments
According to the data provided by the Department of Industrial Policies and Promotion (DIPP),
the food processing sector in India has received around US$ 6.55 billion worth of Foreign
Investments during the period April 2000—September 2015. The Confederation of Indian
Industry (CII) estimates that the food processing sectors have the potential to attract as much as
US$ 33 billion of investment over the next 10 years and also generate employment of nine
million person-days.
Investment in food start-ups, which mainly include food ordering apps, has increased by 93 per
cent to US$ 130.3 million1 comprising 17 deals in 2015 till September 2015 as against only
five deals in 2014.
Some of the major investments in this sector in the recent past are:
Gujarat Cooperative Milk Marketing Federation (GCMMF), popularly known as 'Amul', plans
to invest Rs 5,000 core (US$ 750 million) to establish ten new processing plants as well as
expand the current capacity to touch 32 million liters per day (MLPD) capacity by 2020.
American doughnut chain Dunkin' Donuts has tied up with local online grocery delivery
platform Grofers for home-delivery of its packaged and freshly made products.
Private Equity (PE) firm India Value Fund Advisors (IVFA) plans to invest around US$ 100-
150 million in the food business in India over the next two years.
Mahindra & Mahindra's (M&M) agri-commodities division has announced its entry into pulses
retailing under the brand ‘NuPro’ with Tur dal being the first offering under the brand.
Zomato, a restaurant search and discovery platform, has raised US$ 60 million from Singapore
government-owned investment company Temasek, along with existing investor Vy Capital, in
order to explore new business verticals.
ITC Limited plans to invest Rs 800 core (US$ 120 million) to set up a world-class food
processing facility in Medak, a district located in Telangana. The company has also formulated
plans to enter the dairy market.
Government Initiatives
In order to promote food processing industries, increase level of processing and exploit the
potential of domestic and international market for processed food products, Vision Document-
2015 was prepared by the Ministry of Food Processing Industries. The document envisages
trebling the size of investment in the processed food sector by increasing the level of processing
of perishables from 6 per cent to 20 per cent, value addition from 20 per cent to 35 per cent and
share in global food trade from 1.5 per cent to 3 per cent by 2015. According to the Ministry, an
investment of Rs 100,000 core (US$ 15 billion) would be required in 2015 to achieve these
targets.
Some of the major initiatives taken by the Government of India to improve the food processing
sector in India are as follows:
Government of India plans to allow two Indian dairy companies, Parag Milk Foods and
Schreiber Dynamic Dairies, to export milk products to Russia for six months, after these
companies got approval for their products by Russian inspection authorities.
MsHarsimratKaurBadal, Union Minister for Food Processing Industries, Government of India
inaugurated the first of its kind Rs 136 core (US$ 20.4 million) mega international food park at
DabwalaKalan, Punjab.
The Ministry of Food Processing Industries announced a scheme for human resource
development (HRD) in the food processing sector. The HRD scheme is being implemented
through State Governments under the National Mission on Food Processing. The scheme has
the following four components:
Creation of infrastructure facilities for degree/diploma courses in food processing sector
Entrepreneurship Development Programmers (EDP)
Food Processing Training Centers (FPTC)
Training at recognized institutions at State/National level
The Food Safety and Standards Authority of India (FSSAI) under the Ministry of Health and
Family Welfare has issued the Food Safety and Standards (Food Product Standards and Food
Additives) Regulations, 2011 and the Food Safety and Standards (Contaminants, Toxins and
Residues) Regulations, 2011 which prescribe the quality and safety standards, respectively for
food products.
The Ministry of Food Processing Industries has taken some new initiatives to develop the food
processing sector which will also help to enhance the incomes of farmers and export of agro and
processed foods among others.
Spices Board, set up by the Ministry of Commerce to develop and promote Indian spices
worldwide, aims spice exports of US$ 3 billion by 2017.
The Spices Board India has decided to sell around 30 of the choicest spices and value added
products globally under the brand names ‘Spices India’ and ‘Favorite’ by opening premium
retail outlets abroad in partnership with private investors.
The Government of India has approved the setting up of five numbers of Mega Food Parks in
the states of Bihar, Maharashtra, Himachal Pradesh and Chhattisgarh. The Government plans to
set up 42 such mega food parks across the country in next three to four years.
In the Budget 2015-16, a corpus of Rs. 2,000 core (US$ 300 million) was created under
National Bank for Agriculture and Rural Development (NABARD) to provide cheaper credit to
food processing industry. Excise duty on plant and machinery for packaging and processing has
been brought down to six per cent from 10 per cent.
The Government of India has planned to set up 42 mega food parks across the country in next
three to four years.

Road Ahead

Going forward, the adoption of food safety and quality assurance mechanisms such as Total
Quality Management (TQM) including ISO 9000, ISO 22000, Hazard Analysis and Critical
Control Points (HACCP), Good Manufacturing Practices (GMP) and Good Hygienic Practices
(GHP) by the food processing industry offers several benefits. It would enable adherence to
stringent quality and hygiene norms and thereby protect consumer health, prepare the industry
to face global competition, enhance product acceptance by overseas buyers and keep the
industry technologically abreast of international best practices.

Surat, Gujarat is world-famous city.. And it is also famous for its street food, street food is so
tasty that everyone who eats over here, doesn’t like any food of other place. If you are a foodie,
Surat will be the heaven for you. From south Indian to Bombay Pavbhaji, you can have
anything you want to eat.

Suratis have their own world-famous food, and trust me the names of street food are enough to
melt up your moutEastern
o, handwo, Fafda, etc.. And suratis are crazy foodies. Saturdays and Sundays are the peak
enjoying days for suratis. Suratis enjoy Saturdays and Sundays like a festival. May be, after
Mumbai, Surat is the only place where you can go to restaurants even at 11 at night.Every
weekend, Suratis troop up with their friends, or family, and you can see crowd in each and
every single street food stalls and restaurants.” Street food seller serve their food to the
customers, making them sit on footpath, and believe me, the feeling of eating on the most
crowded footpath, with limelights of street lights, and Big Bazaar or Iscon mall, with vehicles
passing aside you, in an open air, is AMAZING!

These are the dishes with popular names of shop you should eat at least once in your lifetime,
whenever you visit Surat.

Khamani Dumas’s Tomato Bhajiya

Rander’sAlooPuri Piplod Aloo Paratha

Rasawala Khaman Locha

 2.2 Introduction of Street food

 WHAT IS STREET FOOD?

Street food is ready-to-eat foods or beverages, which includes many types of foods ranging
from cereal and fruits to cooked meats and drinks.

It is usually sold in busy public areas, such as:

 roadways
 back areas of markets
 school premises
 bus and railway stations
 beaches
 Parks and other public spaces.

It is served with the minimum amount of fuss in individual portions dished into take-away
containers.

These containers come in a variety of materials such as disposable plastic, paper and Styrofoam
plates, bowls, cups and utensils.

These type of street food easily available.

• Khaman
• Pani puri
• Vada paw
• Manchuriyan
• Noodles
• Samosha
• Paw bhaji

 Convenient - quickly available for people on the go.

 Cheap - important for poor consumers who may not be able to afford a nutritious meal
somewhere else.
 Tasty, authentic and culturally enriching - as opposed to eating the same fast food
from food chains with outlets around the world!
Street food is ready-to-eat food or drink sold in a street or other public place, such as a market
or fair, by a hawker orvendor, often from a portable stall. While some street foods are regional,
many are not, having spread beyond their region of origin. Most street foods are also classed as
both finger foodandfast food, and are cheaper on average than restaurant meals. According to
the Food and AgricultureOrganization, 2.5 billion people eat street food every day.

Today, people may purchase street food for a number of reasons including "ethnic taste,
nostalgia, and the opportunity to eat quickly obtained, reaonably priced and flavorful food in a
sociable setting." Historically, in places such as ancient Rome, street food was purchased
because urban poor did not have kitchens in their homes.

History of street food.

Small fried fish were a street food in ancient Greece, [ although Theophrastus held the custom of
street food in low regard. Evidence of a large number of street food vendors were discovered
during the excavation of Pompeii. Street food was widely utilized by poor urban residents of
ancient Rome whose tenement homes did not have ovens or hearths, with chickpea soup being
one of the common meals, along with bread and grain paste. In ancient China, where street
foods generally catered to the poor, wealthy residents would send servants to buy street foods
and bring meals back for their masters to eat in their homes.
A traveling Florentine reported in the late 1300s that in Cairo, people carried picnic cloths made
of raw hide to spread on the streets and eat their meals of lamb kebabs, rice and fritters that they
had purchased from street vendors.[  In Renaissance Turkey, many crossroads saw vendors
selling "fragrant bites of hot meat", including chicken and lamb that had been spit roasted.
Aztec marketplaces had vendors that sold beverages such as atolli ("a gruel made from maize
dough"), almost 50 types of tamales (with ingredients that ranged from the meat of turkey,
rabbit, gopher, frog, and fish to fruits, eggs, and maize flowers), as well as insects and
stews. After Spanish colonization of Peru and importation of European food stocks like wheat,
sugarcane and livestock, most commoners continued primarily to eat their traditional diets, but
did add grilled beef hearts sold by street vendors.
 Some of Lima's 19th century street vendors such as "Erasmo, the 'negro' sango vendor" and Na
Aguedita are still remembered today.
 During the American Colonial period, street vendors sold "pepper pot soup" (tripe) "oysters,
roasted corn ears, fruit and sweets," with oysters being a low-priced commodity until the 1910s
when overfishing caused prices to rise.

As of 1707, after previous restrictions that had limited their operating hours, street food vendors
had been banned in New York City. Many women of African descent made their living selling
street foods in America in the eighteenth and nineteenth centuries; with products ranging from
fruit, cakes and nuts in Savannah, to coffee, biscuits, pralines and other sweets in New Orleans.
 In the 1800s street food vendors in Transylvania sold gingerbread-nuts, cream mixed with corn,
and bacon and other meat fried on tops of ceramic vessels with hot coals inside.
french fries probably originated as a street food consisting of fried strips of potato in Paris in the
1840s. Cracker Jack started as one of many street food exhibits at the Columbian Exposition.
Street foods in Victorian London included tripe, pea soup, pea pods in butter, whelk, prawns
and jellied eels.
Originally brought to Japan by Chinese immigrants about a hundred years ago, ramen began as
a street food for laborers and students, but soon became a "national dish" and even acquired
regional variations.[ The street food culture of South East Asia today was heavily influenced
by coolie workers imported from China during the late 1800s.  In Thailand, although street food
did not become popular among native Thai people until the early 1960s when the urban
population began to grow rapidly,] by the 1970s it had "displaced home-cooking." 

Street food around the world

Street food vending is found around the world, but has variations within both regions and
cultures.[27] For example, Dorling Kindersley describes the street food of Viet Nam as being
"fresh and lighter than many of the cuisines in the area" and "drawing heavily on herbs, chile
peppers and lime", while street food of Thailand is "fiery" and "pungent with shrimp paste ...
and fish sauce" with New York City's signature street food being the hot dog, although the
offerings in New York also range from "spicy Middle Eastern
falafel or Jamaican jerk chicken to Belgian waffles"] In Hawaii, the local street food tradition of
"Plate Lunch" (rice, macaroni salad and a portion of meat) was inspired by the bento of the
Japanese who had been brought to Hawaii as plantation workers.

Cultural and economics aspects.

Differences in culture, social stratification and history have resulted in different patterns how
family street vendor enterprises are traditionally created and run in different areas of the
world.  For example, few women are street vendors in Bangladesh, but women predominate in
the trade in Nigeria and Thailand. Doreen Fernandez says that Filipino cultural attitudes
towards meals is one "cultural factor operating in the street food phenomenon" in the
Philippines because eating "food out in the open, in the market or street or field" is "not at odds
with the meal indoors or at home" where "there is no special room for dining".
Walking on the street while eating is considered rude in some cultures, such as Japan. In India,
Henrik Donner wrote about a "marked distinction between food that could be eaten outside,
especially by women," and the food prepared and eaten at home; with some non-Indian food
being too "strange" or tied too closely to non-vegetarian preparation methods to be made at
home.
In Tanzania's Dar es Salaam region, street food vendors produce economic benefits beyond
their families by purchasing local fresh foods which has led to a proliferation of urban gardens
and small scale farms. In the United States, street food vendors are credited with supporting
New York City's rapid growth by supplying meals for the city's merchants and workers.
Proprietors of street food in the United States have had a goal of upward mobility, moving from
selling on the street to their own shops. However, in Mexico, an increase in street vendors has
been seen as a sign of deteriorating economic conditions in which food vending is the only
employment opportunity that unskilled labor who have migrated from rural areas to urban areas
are able to find.
 In 2002, Coca Cola reported that China, India and Nigeria were some of its fastest growing
markets; markets where the company's expansion efforts included training and equipping
mobile street vendors to sell its products. 

Healthy and Safety

Despite concerns about contamination at street food vendors, the incidence of such is low with
multiple studies showing rates comparable to restaurants.
As early as the 14th century, government officials oversaw street food vendor activities.
With the increasing pace of globalization and tourism, the safety of street food has become one
of the major concerns of public health, and a focus for governments and scientists to raise
public awarenesses. In the United Kingdom, the FSA provides comprehensive guidance of food
safety for the vendors, traders and retailers of the street food sector. Other effective ways of
enhancing the safety of street foods are through mystery shopping programs, through training
and rewarding programs to vendors, through regulatory governing and membership
management programs, or through technical testing programs. In 2002 a sampling of 511 street
foods in Ghana by the World Health Organization showed that most had microbial counts
within the accepted limits, and a different sampling of 15 street foods in Calcutta showed that
they were "nutritionally well balanced", providing roughly 200Kcal of energy per rupee of cost.

In the late 1990s the United Nations and other organizations began to recognize that street
vendors had been an underutilized method of delivering fortified foods to populations and in
2007, the UN Food and Agriculture Organization recommended considering methods of adding
nutrients and supplements to street foods that are commonly consumed by the particular culture

WHAT IS ATTITUDE?

Attitude:

It expresses an individual’s positive and negative feeling about some objects. It describes an
individual’s feelings, thoughts and predisposition to act toward some object in the environment.

An attitude is a hypothetical construct that represents an individual's degree of like or

dislike for something. Attitudes are generally positive or negative views of a person, place,
thing, or event— this is often referred to as the attitude object. People can also be conflicted or
ambivalent toward an object, meaning that they simultaneously possess both positive and
negative attitudes toward the item in question.
Attitudes are judgments.

They develop on the ABC model (affect, behaviour, and cognition).

The affective response is an emotional response that expresses an individual's degree of

preference for an entity. The behavioral intention is a verbal indication or typical behavioral
tendency of an individual. The cognitive response is a cognitive evaluation of the entity that
constitutes an individual's beliefs about the object.

Most attitudes are the result of either direct experience or observational learning from the
environment.

2.3 CORE CONCEPT

TASTE
Taste of food has always been a top priority for the rates ranked 40% quality of food by 25%
value of money.
Many sureties people like to eat panipuri in the evening because of the taste .people of Surat cut
across barriers of class, religion, gender acceptance primarily from Indian youth and younger
generation.

Preference

This study aims to understand consumer preference relating to the fast food in surat market.
Moreover, this paper seeks to investigate the trend and pattern of fast food consumption and the
importance of various factors affecting the choice of fast food among consumers. Findings
suggest that expenditure for fast food mostly goes to khaman, panipuri , paw bhaji,
manchuriyan, etc while instant noodles are the least. Moreover, food safety, speed in delivery
and food taste suitability has been found as the main influential factors for purchasing the fast
food. On the quality, freshness, easy to cook, and cleanliness are the second priority. Further,
‘vegetarian’ status has been indicated as the most important factor for the Hindu consumers.
Survey method using convenience sampling has been carried out for conducting this study.
Therefore, further research targeting a more diverse group of consumers employing random
sampling can provide greater generalization.
Keywords – Consumer preference, Fast-food consumption, of consumer
 Chapter – 3
Data Presentation & Analysis
3.1 Introduction
1. Choice of research design:

1. Research design indicates the methods and procedure of conducting research study. Research
design can be in following three types:
2. Exploratory Research: Exploratory research focuses on the discovery of new ideas and is
generally based on secondary data.
3. Descriptive Research: Descriptive studies are undertaken in many circumstances. Descriptive
studies can be complex, determining a high degree of scientific skill on the part of the
researcher.
4. Casual Research: An experimental research is undertaken to identify causes and effect
relationship between two variables.

So, here researcher has chosen descriptive research design.

2. Determination of sources of data & method of collection:

There can be two main classifications of data sources.

1. Primary data: Primary data has been collected directly from sample respondents through
the questionnaire.
2. Secondary data: The secondary data which are already collected by : GOOGLE, WIKIPEDIA
etc

Here the researchers do the research with the help of primary data because researcher collects
the data for first time.

3. Sampling design and sample size determination:

A. Sample size & design

Sample size means limited number of respondents covered under the research study from a
population i.e., 100 respondents

B. Sampling frame:
The 2nd sampling decision is selection of sampling frame which is a database using sampling
shall be done. Here, researcher sampling frame is questionnaire.
 C. Sample size
The third sampling decision is to decide sample size . The sample size of this research was 100
randomly selected sample.

D. Sampling method
The fourth stage is to decide sampling method out of various statistical and non statistical
methods.
In this research non convenience sampling method is selected.

4. DESIGN OF DATA COLLECTION INSTRUMENT :

Research instrument is used for primary data collection is questionnaire.

5. ORGANISE AND CONDUCT THE FIELD SURVEY:

There are four types of field survey which are as follow,

1. Personal survey
2. Electronic or Internet survey
3.Mail survey
4.Telephonic survey

Researcher conduct the field survey with the help of PERSONAL SURVEY.

6. EDITING, TABULATION, CLASSIFICATION &CODING OF DATA

First step after collection is to check the correctness of data by proper editing.

7. PROCESSING & ANALYSIS OF DATA

The next step after the field survey is being conducted is to analyses the data in a meaningful
manner. After the data is collected by us from the people selected in personal survey we had
analyzed the data using the following methods to get an appropriate conclusion. The following
are the some of the methods used:
 ANALYSIS OF DATA

3.2. Presentation of Primary Data

-: PERSONAL DETAIL:-

[A] MALE& FEMALE

GENDER FRE PERCENTAGE
Q
MALE 67 67%
FEMAE 33 33%
TOTAL 100 100%
CHART:-

GENDER CHART:-

33% MALE
FEMALE

67%

[C] Occupation

FREQ PERCENTAGE
[B] AGE WISE DISTRIBUTION
STUDENT 41 41%
EMPLOYED 14 14%
AGE FREQ. Percentage
<18 BUSINESS
11 MAN
11% 20 20%
18-25 38
PROFESSIONAL38% 09 9% FREQ.
26-35 26 WIFE 26% 16
HOUSE 16% <18 18-25 26-35 36-45 46-55
36-45 16 16% 100%
46-55 TOTAL
9 9% 100
9% 11%

16%

38%
26%
 FREQ
STUDENT EMPLOYED BUSINESS MAN
PROFESSIONAL HOUSE WIFE

16%
9% 41%

20% 14%

QUESTION:- (1) Do you like street-food?

OBJECTIVE:- know whether consumers are interested in eating on street-food.

FRE PERCENT
Q. AGE
YES 100 100%
NO 0 0%
TOTAL 100 100%
YES NO
FREQ.

100%
 INTERPRETATION:- From 100 samples 100% of them eat on street food.

QUESTION:- (2) How many times you move out for street food?

OBJECTIVE :- To know how many time move out for eating on street-food.

FREQ
ONCE 34
2-3 DAY IN WEEK 35
4-5 DAY IN WEEK 25
DAILY 6
CHART:-

FREQ
FREQ

34 35

25

ONCE 2-3 DAY IN WEEK 4-5 DAY IN WEEK DAILY

INTERPRETATION: - majority people eat on street foodin a two or three days in a week
[35%], and only [6%] people going on street food on daily bases means people are
like to some change in eating style that’s why they go on street-food once in a week.

QUESTION(3) :- Which product of street food you prefer most?

OBJECTIVE:- TO KNOW WHICH KIND OF FOOD IS PEOPLE LIKE TO EAT ON THE

STREET FOOD.

Prefer Most
FREQ
Farashan 18
Chatt 25
 Fast Food 42
Non Veg 15

chart

FREQ
Farashan Chatt Fast Food Non Veg

15% 18%

25%

42%

INTERPRETATION:-
1) People of 18% are like to eat farshan because they like to farshan as a morning break-
fast,
2) People of 25% of people like to have chatt, majority no. of female like this type
because they like spicy food,male gender likes it because of its taste,
3) People of 42% like fast-food which include punjabi,south-indian&chinese they use
fast food on a dinner with family as well as their relative,
4) People of 15% of people like to eat non-veg on street-food because they cant make it
in home ( i think people fill shame to declare that opinion on non-veg because of
indian culture not accepet it.).

QUESTION 4 :- Which factor force you to go out street food?

OBJECTIVE :- TO KNOW WHICH FACTOR AFFECT HIS/HER TO GO ON STREET-

FOOD.
Factor force
FREQ.
Quality 40
Fast service 15
Price 10
Ambiance 1
Local taste 26
Quantity 8
CHART :-
 FREQ.
Quality Fast service Price
Ambiance Local taste Quantity

8%

26% 40%

1% 10%
15%

INTERPRETATION:-
1) 40% people move out to street-food because they think the quality of street-food is
good they make food infront of customer so, it is customised according to consumer
taste,
2) 15% people move out to street-food because they don’t have sufficent time and
street-food vendor give very fast service,
3) 10% people move out on street-food because they think the price on street-food price
is low camparing to the any restaurant,
4) 1% people like to have food in freely & open environment,
5) 26% people like street-food because they think street-food maintain local taste so
that’s why they can satisfy their need,
6) 8% people like street-food because they want more quantity.

QUESTION (5) Where you prefer to have street food?

OBJECTIVE :- TO KNOW THAT PEOPLE WHERE LIKE TO STREET-FOOD

Plac

FREQ.
On Spote 42
Market 18
Near Home 28
Others 12
 FREQ.
On Spote Market Near Home Others

12%

42%

28%

18%

INTERPRETATION:-
1) 42% people prefer to have street-food as they want hot
& fresh food in morning,noon,evaning and even night,
2) 18% people prefer street-food in market like vegetable
market,
3) 28% people like street-food at near home because they
like to eat with family majority in the morning,
4) 12% people prefer street food at college campus and road
side at night.

QUESTION (6) Do you prefer to visit restaurant along with

street food?
FREQ.
YES 58
NO 42
TOTAL 100

CHART :-
 FREQ.
YES NO

42%

58%

INTERPRETATION: - zero percent people take visit the restaurant along with street food so we
can say that people is giving important to the price factor.

Question:- (7) Have you face any problem regarding taste on street food?

OBJECTIVE:- TO KNOW PROBLEM REGUARDING TASTE,

FREQ
.
YES 57
NO 43
TOTAL 100

FREQ.
YES NO

43%
57%

INTERPRETATION:- majority people is face problem regarding taste

which is 57% that’s after they go frequently go on street-food they fill
problem most which is unbalance taste at their according to him street
food owner not maintain their taste.

QUESTION:- (8) Do you satisfied with the staff and service you get at
street food?
 OBJECTIVE:- TO KNOW THE SERVICE & DELIVERY PROCESS
SYSTEM ON STREET-FOOD,

SERVICE & DELIVERY TIME

FREQ.
YES 79
NO 21
TOTAL 100

FREQ.
YES NO

21%

79%

INTERPRETATION:- the quick service time is like to majority people on street-food,remaining

21% people is not satisfy becaue they fill street-food staff cant manage when their is a more
than 7-8 customer.

QUESTION:- (9) Why do you visit street food?

OBJECTIVE:- TO KNOW WHY SURTI PEOPLE GOING ON THE STREET-FOOD.

Satisfy 41
Time Pass 21
Gossip 28
Healthy relation with food 10
 Chart Title
Satisfy Time Pass
Gossip Healthy relation with food

10%
41%
28%

21%

QUESTION:- (10) Give the ranking according to your point of view

OBJECTIVE:- FOR BRIEF KNOWLEDGE ON THE CUSTOMER POINT OF VIEW,

OBJECTIVE:- TO KNOW PERFECT SATISFACTION LEVEL OF CUSTOMER

TOWARDS THE STREET FOOD.

Highly satisfy Average dissatisfy Highly

satisfy dissatisfy
Taste 35 51 11 3
Service 12 44 44
Ambiance 17 45 38
Valu for Money 6 43 44 4 3
Condition of food stall 6 31 42 19 2
hygienic 4 15 30 25 26

Chart Title
60
40 Highly satisfy
20 satisfy
Average
0 dissatisfy
ste ice ce ey ll ic
Ta rv an on sta ien Highly dissatisfy
Se bi od hy
g
Am rM fo
fo of
lu on
Va iti
n d
Co
Question:- (11) will you continue want to consume fast food?

FREQ.
YES 80
NO 20
TOTAL 100

FREQ.
YES NO
20%

80%

INTERPRETATION. 80% Pople continue want to consume street food becouse they all are
food lover.
20% they dont want to eat fast foood becouse the food is not halthy its affect of health.
 Chapter – 4
Findings & Conclusions

4.1 FINDING
1. OUT OF 100 PEOPLE ALL PEOPLE LIKE STREET FOOD.
2. 35% PEOPLE will eat street food 3 or 4 days in a week.
3. 10% people move out to street-food because they don’t have sufficient time and street food
vendor give very fast service. 42% people prefer to have street-food as they want hot & fresh
food in morning,noon,evening and even night42% people prefer to have street-food as they
want hot & fresh food in morning,noon,evening and even night.
4. People of 48% like fast-food which include Punjabi,south-Indian&Chinese they use fast food
on a dinner with family as well as their relative.
5. Surati people have lot’s of option regarding food they have also good international food
chain,they visit them frequently so we can say that Surti people not going on street-food
because of less price they can also prefer to spend healthy money on eating point of view.
6. Majority people have no issue with the taste.
7. Some people want quality .
21% people is not satisfy because they fill street-food staff cant manage when their is a more
than 7-8 customer.

4.2 CONCLUSION
From the survey it is observed that people of surat city are fully satisfied with taste of street
food that they eat.I also being found that, people don’t have any negative approach towards the
street food regarding quantity and price. people do have negative approach towards the hygiene
and quality of the street-food like the vendors uses the food oil of cheap quality that the
respondent don’t like.

So we can conclude that the customer have positive attitude towards street food .they enjoy
street food along with the friends and most of the people visit the street food once in a week.
 Chapter – 5
Suggestions & Recommendations

SUGGESTION

 Street-food vendor should be focusing on hygiene factor,

 Should maintain the cleanness at the spot,
  Ful-fill the customer real need,
 Always provide fresh item,
 Maintain healthy relation with customer,
 Should adopt proper management at the stall

Questionnaire:

Sir/Madam,
I Abhishesh Kumar Chaudhary Student Of M.B.A From The Netaji Subhash
University, Jamshedpur, Jharkhand Would Like To Seek Your Co-Operation For
research Work. The fundamental Aim of the Research Identify “ TO MEASURING
THE CONSUMER ATTITUDE AND SATISFACTION LEVEL ON STREET FOOD IN
SURAT CITY’”. Your Sincere Reply Will Help Me To Understand The Topic In
Detail And Provide True Result Of Study. The Information Provided By You
Would Be Strictly Kept Confidential.
Personal information
NAME: _____________________________________________________
Income_______________________

GENDER:-
[ ] MALE [ ] FEMALE

AGE:-

OCCUPATION:-
[ ] STUDENT [ ] HOUSE-WIFE [ ] PROFFESIONAL
[ ] EMPLOYEE [ ] UNEMPLOYED [ ] BUSINESS-MAN

1. Do you like street-food?

[ ] Yes [ ] No
 2. How many times you move out for street food?

[ ] Once in week,
[ ] 2-3 days in week,
[ ] 4-5 days in week,
[ ] Daily.

3. Which product of street food you prefer most?

[ ] FARSHAN [ ] CHATT [ ] FAST-FOOD [ ] NON-VEG.
-KHAMAAN, -BHEL, -CHINESS, -EGG,
-LOCHHO, -PANIPURI, -SOUTH-INDIAN, -CHIKEN,
-FAFADA, -CHATT, -PUNJABI, -MUTTON,
-JALEBI, -DAHIPURI, -PIZZA, -SEA FOOD,
-PETISH, -ALOO-PURI. -BURGER, -OTHER.
-PAKODA. - SANDWICH.

4. Which factor force you to go out street food?

[ ] Quality, [ ] Fast service,
[ ] Price, [ ] Ambience,
[ ] Taste, [ ] Quantity

5. Where you prefer to have street food?

[ ] Particular-spot, [ ] Market
[ ] Near Home, [ ] Others.

6. Do you prefer to visit restaurant along with street food?

[ ] Yes, [ ] No.

7. Have you face any problem regarding taste on street food?

[ ] Yes, [ ] No.
(IF YES, THAN WHICH_________________________)

8. Do you like the service & delivery time on street food?

[ ] Yes, [ ] No.

9. Why do you visit street food?

[ ] Satisfy your need, [ ] Time-pass,
[ ] Gossip with friend, [ ] because, of healthy relation with food

10.Give the ranking according to your point of view,

Highly satisfy Average Dissatisfy Highly

 satisfy Dissatisf
y
TASTE
SERVICE
AMBIENCE
VALUE
FOR
MONEY
Condition of
food stall

HYGIENIC

(11) will you to continue to consume fast food?

[ ] Yes, [ ] No.

12 IF YOU HAVE ANY SUGGETION OR ANY OPINION ON STREET FOOD:-

----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
-------------------------------------------
THANK-YOU

Appendix – X
 Bibliography & Reference:

For the research of my project I have taken the input from external source:
1. Prof. Shubhadeep Bhadra (HOD of Marketing)
2. Bhushan Lawande, MD of E4 Development & Coaching Ltd.
3. Website:

A. www.treebo.com
B. www.holidify.com
C. www.crazymasalafood.com

D. www.wikipedia.com

4. Other Materials: Catalogs, photos