Services of Institutional Wholesale Grocers: Opinions of Food-Service Operators

Paul Wischkaemper and John C. Bouma

No 313106, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpts from the report: The food-service industry is the part of the food-distribution industry that prepares and sells meals to the consumer. It converts food products into partial or complete meals, ready to be eaten. Food-service establishments range from hotel dining rooms to hospital food service, from elaborate dinner restaurants to in-plant food service, and from public cafeterias to school lunchrooms. Some establishments offer a broad variety of selections; others feature a limited menu. Approximately 25 percent of the consumer's food dollar is spent with the food-service industry. The objective of this study was to obtain an appraisal and evaluation from selected food-service operators of the feasibility of introducing improved and additional services and procedures in institutional grocery wholesaling, similar to those proven successful in grocery wholesaling to food stores.

Keywords: Labor and Human Capital; Marketing; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 88
Date: 1962-12
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:313106

DOI: 10.22004/ag.econ.313106

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