Principles of Layout for Self-Service Meat Departments

Dale L. Anderson and Paul F. Shaffer

No 310037, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpt from the report Summary: Productivity measured in sales per man-hour increased approximately one-fourth in 7 self-service meat departments when they were remodeled according to the principles of layout set forth in this report and when certain improved methods, materials, and equipment were used. Previous publications have reported on the improved procedures, materials, and equipment for the receiving, blocking, cutting, packaging, and display operations of self-service meat departments. This report sets forth layout principles and the procedures for using them, which, when used in conjunction with improved work methods, materials, and equipment, increased productivity and decreased congestion in self-service meat departments.

Keywords: Marketing; Productivity Analysis; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 50
Date: 1954-11
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:310037

DOI: 10.22004/ag.econ.310037

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