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

Author

Listed:
  • Wischkaemper, Paul
  • Bouma, John C.

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.

Suggested Citation

  • Wischkaemper, Paul & Bouma, John C., 1962. "Services of Institutional Wholesale Grocers: Opinions of Food-Service Operators," Marketing Research Reports 313106, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313106
    DOI: 10.22004/ag.econ.313106
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