Street Food Project: Management, Production, and Menu Planning

Street food project

Contents
Introduction.........................................................................................................................................3
Main Body............................................................................................................................................3
The street food Event and team allocation & concept..................................................................3
Production and procurement........................................................................................................10

Introduction
There is been steady growth in the fast-food industry on the basis of promising trends.
Street foods are foods and beverages prepared sold by vendors in streets and other public
places for immediate or later consumption without any further processing or preparation. A
hawker, or vendor, sells ready-to-eat food or drinks in a street or other public place, such as a
market or fair. It's usually sold from a mobile food booth, food cart, or food truck and is
meant to be eaten right away. While some street cuisines are regional, many have gone far
beyond their origins. Most street foods are both finger food and quick food, and they are
usually less expensive than restaurant meals. In many countries around the world, the types of
street cuisine vary by location and culture (Hwang, J., Kim, S.S., Choe, J.Y.J. and Chung,
C.H., 2018). The project is based on Asian Korean theme for Street food project. The report
will cover reflective report on the management of an street food project which is supported in
organising and delivering.
Main Body
The street food Event and team allocation & concept
In developing the street food event based on Asian Korean it will take use of organic
and fresh produce which is becoming a defined characteristics of street food. Street food is a
tasty and healthy eating choice that is substantially less expensive. This transforms street food
into an unforgettable experience for all who participate. People's eating habits are one of the
most essential parts of local culture, and street food identifies and distinguishes area and
tradition. Because of the extensive use of natural and seasonal components of their food
sources, such as tofu, beans, garlic, and their all-natural kimchi, Korean cuisine is one of the
world's healthiest. Rice is an important part of the Korean diet, with short grain rice being
preferred for its stickier texture. To start the street food event, it was commenced on week of
14th February in group which undertake a dry run activity scheduling in beginning of march.
The main purpose of starting this event to deliver 200 meals to students’ residents. This event
was started by 4 to 5 group members form which I was also a part of that. The event of street
food took on 23rd march on occasion of Holi in the location of McIntyre House where actual
food order requirement is 30 covers per stand organised by 4 members. On the 6th April the
event of Passover is organised on the same location in which there will be no use of bread as
Jewish avoid yeast and other rising agents. On 7th April the event is plan of Easter for the
Christian where they will avoid of consuming meat and on the same location the street food
event will be conducted. On the 26th April on the event of Rividan which is most important
and big festival for Baha’is will involve the menu recipe according to their taste.
Project management