Abstract
The street food vending industry in South Africa and globally is constantly evolving. As a means of employment and sustainability, street food vendors are determined to meet the growing needs of consumers and as trends evolve over time, the street vended Kota known amongst Sowetan locals, has received an increase in interest. It is a South African favourite, believed to have its roots within townships in Johannesburg, and was born as a by-product of the well-known ‘Durban Bunny Chow’. While this is part of national heritage and culture, the dish brings with it some noteworthy concerns regarding its nutritional content and the contribution this may have to the increasing obesity pandemic that challenges the country. As consumers continue to purchase and enjoy the Kota, the statistics of street food vendors that sell the dish are on the rise. With this come the challenges of safe food practices and controls being followed by these vendors. The main objective of the study was to address consumer needs for a healthy Kota sold by street food vendors in the Soweto District. The sub-objectives aimed to investigate the basic ingredients of a standard Kota, street food vendors’ level and knowledge of food preparation skills when preparing a Kota and the level of food safety and hygiene knowledge of street food vendors...
M.Com. (Tourism and Hospitality Management)