Abstract
This report summarizes a two-year study made by the U.S. Department of Agriculture in coopera tion with the National Restaurant Association, the Institutional Foodservice Manufacturers Asso ciation and others. Information was collected by means of 6,000 personal interviews held with food service operators throughout the country. The survey encompasses the size of the market and such characteristics of the industry as sources of food supply, methods of ordering, frequency of deliveries, capital equipment supplies and other non-food supplies. Published by the Economic Re search Service, U.S. Department of Agriculture, Washington, D.C. 20250. 1967. 45 pages.
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