Factors affecting meat buying practices in the restaurant industry
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"The general purpose. The overall objective of the project from which this study was drawn was to study the economic and technological problems involved in marketing of beef and pork in the food service industry. Three specific objectives under this overall objective were considered. First, the study sought to discover what factors, if any, affect the demand for meat, and more specifically pork and beef, in the food service industry. A second objective was to determine what innovations in cut design, handling and packaging have been adopted by food service firms and to determine the problems associated with introducing other innovations into this industry. A third objective was to discover the economic and technological problems management of eating establishments encountered in buying and handling meat items. The specific purpose. In order to meet specific objectives of the research project some exploratory research was necessary. The exploratory phase of the work had three major objectives. The first objective was the description and categorising of the firms in the food service industry. No study has divised a way to classify restaurants so that one group of restaurants will be unlike any other group in many or all classification characteristics such as location, daily sales volume, type of restaurant, type of menu, etc. The discovery of specific factors which affect the meat buying practices of eating establishments was the second objective. It was assumed that these factors might includes daily sales volume, location and type of restaurant; the influence of a budget on certain pricing practices, and price responsiveness; the meat buyer, his training and the amount of processing done; shifts in the seasonality of supply and demand for particular meat items. The third major objective of this research project was to discover what problems of an economic and technological nature are faced by the restaurant managers in their everyday business transactions."--Introduction.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.