Consumer Attitude and Intention Relationship for Fast Food

Md Sazzad Mahmud; Farhana Ahmed

Consumer Attitude and Intention Relationship for Fast Food

Md Sazzad Mahmud * §

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Farhana Ahmed

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§ Hochschule Worms, United International University

Consumer Attitude and Intention Relationship for Fast Food

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Abstract

The purpose of the research is to investigate the significance of different variables (health perception, hygiene, price) affecting consumer’s attitudes, perceptions, or preferences towards fast foods, particularly of interest are street foods. For achieving these objectives, a sample size of 150 consumers has been taken from the universities students and general people. A structured questionnaire gave to participants, and the information of this study is analyzed using SPSS. The findings of the study showed that people are very conscious about health, so consumers’ attitude towards health perception significantly influences street food consumption. The study concludes that young people think fast food is dangerous for human health. The significant value of price and hygiene factors are high, so it shows that people are not affected by these factors as sometimes people have to have street foods due to time scarcity.

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Md Mahmud, Farhana Ahmed. 2021. "Consumer Attitude and Intention Relationship for Fast Food". Global Journal of Management and Business Research, Global Journal of Management and Business Research - E: Marketing GJMBR-E Volume 21 (GJMBR Volume 21 Issue E3).

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GJMBR Volume 21 Issue E3

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Journal Specifications

Crossref Journal DOI 10.17406/GJMBR

Print ISSN 0975-5853

e-ISSN 2249-4588

Keywords

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Classification

GJMBR-E Classification JEL Code: M39

Submission ReceivedFebruary 4, 2021
Peer Review Double Blind
Handling Editor
Accepted March 4, 2021
Published March 15, 2021

Version of record

v1.2

Issue date

September 22, 2021

Language

English

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