Hotel and Restaurant Meat Purveyors -- Improved Methods and Facilities for Supplying Frozen Portion-Controlled Meat

Brasington, Clayton F.,

No 313471, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpts from the report: This is the second of two reports based on research in hotel and restaurant meat-supply houses. The first report dealt with custom-service houses, which prepare fresh meat to customer specifications and deliver orders, usually on the same day they are placed. This second report covers supply houses that prepare and freeze packages of portion-controlled steaks, chops, and meat patties (packages that contain a definite number of uniform pieces that are of the same weight) , and usually deliver orders from inventory. The objectives of this research were to evaluate in-plant operations to determine which work methods and types of equipment are the most efficient, and to develop layout principles to be used as guides in the planning of new houses or the expansion of existing ones.

Keywords: Labor and Human Capital; Livestock Production/Industries; Marketing; Production Economics; Research and Development/Tech Change/Emerging Technologies; Research Methods/Statistical Methods (search for similar items in EconPapers)
Pages: 54
Date: 1971-04
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:313471

DOI: 10.22004/ag.econ.313471

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