Street Food Vs Restaurant for Cleanliness- myassignmenthelp.com

Question: Discuss about theStreet Food Vs Restaurantfor Cleanliness. Answer: Introduction: Street food vs Restaurants in one of my projects that I have done both at work and for personal reasons. The main objectives for this project were to identify the preference of common people based on taste, decorations, cleanliness and other factors, to identify the nature of problems for the people in both cases, to identify the satisfaction level and public demand (Adjrah et al., 2013). Purpose of this study is to evaluate the project according to the basic steps of initiation, planning, execution of the project and closure. Summary of the project may reveal other improved methods to complete the project. Project Idea: Outside food, rather fast food is one of the most discussable topic now-a-days. Within their hectic daily schedule, people often look to eat food from outside (Counihan Van Esterik, 2012). Now the matter comes of taste and hygiene, and following those concept the outside sources can be classified into street food and restaurants. Street food can be described as fast food, sold by a vendor or a hawker in some public places like a street, a market or somewhere in a fair. This food items can be regional or can be of different origin. These are sold from small shops, food carts or food trucks. Generally these foods are tasty but there is a real concern in hygienic issues (Rahman et al., 2016). Restaurant is a structural establishment that provides accommodation to people while eating. It is a bigger version of outside food serving. They prepare the food on demand and the food is eaten on premises, though many restaurants provides take away facility. This can be understood as a franchise operation. Although there are hygienic issues but restaurants generally prepares food as per requirement (Soon, Baines Seaman, 2012). Project Life-Cycle: A project is a collaboration of different tasks which together build up a clear description on the subject matter (Saunders, Lewis, 2012). Project Initiation: Real objective of the process was to identify public nature and demand towards the food served in restaurants against that of street food. Another objective was to compare the taste and hygiene of the foods served in both the places. To initiate the project, I selected few street food centres and restaurants all over the city. All of the restaurants have various specialization where the street food shops have almost common menu (Lucan et al., 2013). I selected a few common dishes which are available to both the street food shops and restaurants. Project Planning: I had to compare the taste and hygiene of the food items that I had chosen. For that, I decided to take the help of food critics. In this case, technological advances had been proved to be a lot of help. I read the reviews of some food critics on those food items from certain websites, which helped me to compare between the qualities of foods among the restaurants. However, the street food centres do not own websites, therefore I had to talk the people who have eaten there and make a note of it. I also planned to taste those foods for once from each site. To check the public demands I planned to talk with management of this shops to check their sales. For better results I decided to track the sales on a weekly basis. Project Execution: To obtain an appropriate result, the street food centres and restaurants were chosen in such a way that they were spread all long the city (Thomas, 2013). Every day I visited one restaurant and one street food centre to inspect on one particular food item. I used to taste the food and talk to the people afterwards. After gathering the information, I used to talk to the management of the business to know the details of their sales and services. Each day I made a separate not of the detail provided by the management and customers. To maintain the project, I used to cycle the routine in an interval of one week. Project Termination: This information gathering and comparing and contrasting on the basis of those information had been continued for three months. During this time, I critically analysed the data I had gathered and had constructed a report showing the public demands. The report also described the similarities and dissimilarities among the nature of the people towards fast food. It was noted that although many people prefers costly but hygienic food of the restaurants, most of the people prefer street foods for their high availability, low time consumption and low costs. Project Summary: Overall the project provided a clear view of peoples choice, demands and preferences over the establishments those sell fast food. The total project had been done one the basis of information derived from the customers and the management of the businesses. Some of the information had been derived from critical reviews of food critics from certain websites. Through this project ample evidences can be provided to develop a compare and contrast between street food and restaurant but a few other techniques could enhance the outcome of the project further. The street food centres could have been chosen after identifying the favourite street hub of people. To identify the quality and hygiene related issues more critics reviews should be gathered (Schlosser, 2012). Problems of the vendors should be accounted to understand that if there is any effect of those in providing the services of the customers. One more month could be added to the project for better result. During the termination of the project, an expert guidance could become a good help for me to understand that if any other requirement of the project remain unfulfilled. Conclusion: The report provides a clear description of the life cycle of a project. It concludes that food from outside can be tastier from homemade food at sometimes, but they are not as hygienic as homemade foods. The two sources of outside foods, street foods and restaurants consist some common and opposite features. Depending on the circumstances people chooses their source of outside foods. The summary of the project provides some more tools that can be used to enhance the project. References: Adjrah, Y., Soncy, K., Anani, K., Blewussi, K., Karou, D. S., Ameyapoh, Y., ... Gbeassor, M. (2013). Socio-economic profile of street food vendors and microbiological quality of ready-to-eat salads in Lom.International Food Research Journal,20(1). Counihan, C., Van Esterik, P. (Eds.). (2012).Food and culture: A reader. Routledge. Lucan, S. C., Varona, M., Maroko, A. R., Bumol, J., Torrens, L., Wylie-Rosett, J. (2013). Assessing mobile food vendors (aka street food vendors)methods, challenges, and lessons learned for future food-environment research.Public health,127(8), 766-776. Rahman, M. M., Arif, M. T., Bakar, K., bt Talib, Z. (2016). Food safety knowledge, attitude and hygiene practices among the street food vendors in Northern Kuching city, Sarawak.Borneo Science,31. Saunders, M. N., Lewis, P. (2012).Doing research in business management: An essential guide to planning your project. Pearson. Schlosser, E. (2012).Fast food nation: The dark side of the all-American meal. Houghton Mifflin Harcourt. Soon, J. M., Baines, R., Seaman, P. (2012). Meta-analysis of food safety training on hand hygiene knowledge and attitudes among food handlers.Journal of food protection,75(4), 793-804. Thomas, G. (2013).How to do your research project: A guide for students in education and applied social sciences. Sage.