Entrepreneur’s Perception on Instant Local Food Products: A Study with Reference to Street Vendors at Mangalore (D.K.)

Open Access

Year : 2023 | Volume :4 | Issue : 2 | Page : 1-5
By

    Gurudath Shenoy

  1. James Cyriac

  1. Assistant Professor, Department of Business Administration, S.D.M College, Ujire, Karnataka, India
  2. Student, Department of Business Administration, S.D.M College, Ujire, Karnataka, India

Abstract

Eating outside has become costlier; more surprisingly vegetarian foods are getting inflated in their prices faster. In city limits, demand for readymade local foods are picking up at a faster pace, because in the present days, both of them work outside and hardly find time to cook at home. What matters to them is whatever available on time and with good quality. Eatables should be healthy, hygienic and prepared out of good quality materials. Street vendors prepare local foods which are widely preferred and demanded. People consume the same in regular
basis and also positively influence others. This has come out with wide market for the same. Within the city limits in prime locations, these vendors take out major business. During
religious and festive occasions, consumption will be much more than normal expectations. This study intends to study the same with special reference to local street vendors at Mangalore (DK).

Keywords: Inflated, readymade, street vendors, preferred, consumption

[This article belongs to NOLEGEIN Journal of Entrepreneurship Planning, Development and Management(njepdm)]

How to cite this article: Gurudath Shenoy, James Cyriac , Entrepreneur’s Perception on Instant Local Food Products: A Study with Reference to Street Vendors at Mangalore (D.K.) njepdm 2023; 4:1-5
How to cite this URL: Gurudath Shenoy, James Cyriac , Entrepreneur’s Perception on Instant Local Food Products: A Study with Reference to Street Vendors at Mangalore (D.K.) njepdm 2023 {cited 2023 Jan 24};4:1-5. Available from: https://journals.stmjournals.com/njepdm/article=2023/view=97230

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Regular Issue Open Access Article
Volume 4
Issue 2
Received September 16, 2021
Accepted September 27, 2021
Published January 24, 2023
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