Polish and Greek young adults’ experience of low quality meals when eating out

Kolanowski, Wojciech; Trafiałek, Joanna; Drosinos, Eleftherios H.; Tzamalis, Pavlos

doi:10.1016/j.foodcont.2019.106901

Cited by 21 publications

(18 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…When choosing restaurants, both Poles and Lithuanians, checked on website information (74.3-78.3%) and relied on friends' recommendations (62.3-55.3%). The reasons for using catering services were similar as some authors have stated [81,82]. Customers in both countries use the restaurants during different meetings (families, business meetings, meetings with friends) and for satisfying hunger.…”

Section: Discussionsupporting

confidence: 56%

“…The topic of meal quality and safety in customers' opinion was rarely discussed in the literature on the subject and was usually addressed in a narrow scope [109]. Only a few works (e.g., [81,82]) have presented this topic in an exhaustive way. Examining negative consumer experiences has practical implications and can support restaurant managers.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

et al. 2019

Self Cite

View full text Add to dashboard Cite

The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted using a sample of 1200 adult Poles and Lithuanians. Polish and Lithuanian consumers used catering services with varying frequencies. Different elements influenced their choice of restaurant. However, the common feature was the quality of meals, which in Lithuania was compared only with the price of meals, and with other elements in Poland. In the context of restaurant’s sustainable practices, it has been revealed that surveyed consumers had only partially fit into the contemporary consumption trends. In both countries, consumers have appreciated the use of reusable cutlery and crockery, as well as local and seasonal ingredients, while they did not pay attention to sustainable restaurant practices, such as the use of alternative sources of protein, environmentally friendly forms of energy, and reducing waste and minimization of food losses. The use of cluster analysis and principal component analysis (PCA) allowed a comprehensive assessment of consumer opinions on restaurants in terms of meal quality and service as well as sustainable practices. Restaurateurs should monitor the satisfaction of their customers and recognize the changing needs and habits of consumers.

show abstract

Section: Discussionsupporting

confidence: 56%

Section: Discussionmentioning

confidence: 99%

Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…According to Nonato et al [86], street food gastronomy can be a source of food safety problems, contributing to the development of food-borne diseases and chronic dietrelated diseases, especially among consumers who frequently use street food services. However, according to Kolanowski et al [19], it may be a source of physical hazard, like other food products [93].…”

Section: Consumer Opinion About Street Food Outletsmentioning

confidence: 99%

“…Due to their locations on the street, the hygienic conditions of preparing and selling food by street vendors are often unacceptable [ 16 , 17 , 18 , 19 ]. Studies about street food focusing on food safety and on vendors’ food safety knowledge and use of hygienic practices, as well as on the microbiological quality of street food products, are still limited to continents such as Africa [ 20 , 21 , 22 ], South America [ 23 , 24 , 25 , 26 , 27 , 28 ], central America [ 29 ], and Asia [ 30 , 31 , 32 , 33 , 34 , 35 , 36 ].…”

Section: Introductionmentioning

confidence: 99%

“…Studies of street food establishments primarily focus on food choices and the frequency of using street food [ 5 , 9 , 11 ], determine the nutritional value and risk of developing diet-related diseases [ 12 , 25 , 52 ], assess the risk of health hazards to consumers [ 15 , 16 , 19 , 24 , 34 , 35 , 44 , 48 , 49 , 50 , 51 ]. Such information rarely reaches consumers and will not influence their behavior.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland

2021

View full text Add to dashboard Cite

Street food plays an increasingly important role in the nutrition of the inhabitants of European cities. Our study aimed to analyze Polish consumers’ attitudes toward food offered in street food outlets, consumers’ eating out behavior, and the factors that determine their choice of meals from street food vendors. A survey was conducted of 1300 adult respondents who eat street food in Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of street food outlets, as well as consumer opinions on vendors’ functioning, including hygiene and meals offered. Factors determining the frequency of street food consumption, preferred food types, and factors influencing the use of such outlets were identified. The most important factors were the quality of services and meals, personal preferences and price. Using cluster analysis, consumer profiles based on the types of street food outlets and food preferred were identified. Four main street food consumer preference profiles were identified: ‘burger-enthusiasts’, ‘kebab-enthusiasts’ and ‘ice-cream enthusiasts’, and ‘no specific-oriented consumers’. The Internet and social media were identified as information and promotion channels for this form of gastronomy. Results also revealed Polish consumer behavior and opinions about the food safety of street food in Poland. In summary, in Poland the habits of eating typical Polish homemade dishes is being replaced by eating meals in street food outlets, which can be classified as fast food. Increasing consumer knowledge and awareness of the quality and safety of street food may counteract improper hygiene practices of sellers.

show abstract

Perception and attitudes of street food vendors toward the healthiness of meals prepared and sold in Dodoma

Basheikh

Jumbe

Kulwa

2023

Food Science & Nutrition

View full text Add to dashboard Cite

Consumption of street meals among urban dwellers has become inevitable, especially in low‐ and middle‐income countries. It has been linked to higher incidence of dietary‐related diseases. Vendors' perceptions and attitudes toward the healthiness of meals can influence nutritional quality of the offered meals. Therefore, the study aimed to assess perceptions and attitudes of vendors toward healthy and unhealthy meals as well as the healthiness of meals they prepare and sell. A cross‐sectional study was carried out among 384 street food vendors. Face‐to‐face interviews were conducted using semistructured questionnaire. Pearson Chi‐square test and logistic regression analysis were used in comparing and testing for the association of perceptions and attitudes to vendors' characteristics. Street food vendors that took part in this study demonstrated good perceptions based on what they perceived to be healthy meals (58.33%) and positive attitudes (95.57%) toward preparation and provision of healthy meals. Perceptions were associated with sex (p = .007), education level (p = .002), and investment cost (p = .000). Results from logistic regression showed that better perceptions of healthy meals were associated with being female (OR = 2.46, p‐value < .031), having higher education (OR = 11.88, p‐value < .042), and vending experience of 1–5 years and more than 5 years (OR = 3.17, 2.95, p‐value < .019, .039, respectively) while having moderate investment cost showed significant lower chances of having better perceptions (OR = 0.33, p‐value < .001). Attitudes were associated with sex (p = .002), age (p = .002), marital status (p = .013), education (p = .009), and vending experience (p = .008). Female vendors, having 25 years of age and above, living with partners, with tertiary education, and having vending experience of more than 1 year had shown to have more positive attitudes toward healthy meals. Generally, street food vendors had good perceptions and attitudes toward healthy meals. This implies possible room for change and adoption of better ways of preparing meals. These findings could be used as a stepping stone in improving nutritional and healthy quality of street meals. Increased efforts are needed on the inclusion of nutritional aspects of healthy meals as they were merely considered by vendors. Future interventions on these vendors should focus more on male vendors, vendors with little vending experience, and little education as they had shown to have relatively poorer attitudes and perceptions compared to other groups.

show abstract

Polish and Greek young adults’ experience of low quality meals when eating out

Cited by 21 publications

References 19 publications

Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland

Perception and attitudes of street food vendors toward the healthiness of meals prepared and sold in Dodoma

Contact Info

Product

Resources

About