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MICROCOPY RESOLUTION TEST CHART

MICROCOPY RESOLUTION TEST CHART

NATIONAL BUREAU OF STANOAROS1963A

NATIONAL BUREAU OF STANOAROS1963A

e
.

"
-

United States
DepartmGnt t~f
Agriculture
Economic

Research

Service

Statistical

Bulletin

Number

690

The Foodservice
Industry
Structure, Organization, and Use
of Food, Equipment, and

Supplies

Michael G. Van Dress

THE FOODSERVICE INDUSTRY: Structure, Organization, and Use of

Food, Equipment, and SupplIes, by Michael G. Van Dress, National
Economics Division, Economic Rusearch Service, U.S. Department
of Agriculture. Statistical Bulletin No. 690.

ABSTRACT

Nearly 378,000 foodservice establishments purchased 49 billion

pounds of food in 1979, up 12 billion pounds from 1969. The
total retail value of hlOd served away from home reached $102.4
billion, spent by a daily average of 169 million customers.
Separate eating places, the industry's largest segment, grossed
$58.4 billion in meal and snack sales in 1979, up 360 percent
from 1966. Growth in numbers and revenue of away-from-home
eating was spurred by rising incomes, a more mobile population,
the trend toward convenience eating, and the increase in
franchising and multiunit firms.
Keywords: Foodservice industry, eating places, away-from-home
eating, food markets, industry structure, equipment,
supplies.

SALES INFORMATION

Additional copies of this report can be purchased from the

Superintendent of Documents, U.S. Government Printing Office,
Washington, D.C. 20402. Ask for The Foodservice Industry:
Structure, Organization, and Use of Food, Equipment, and
Supplies, SB-690. Enclose a check or money order payable to
Superintendent of Documents for $6.50 (price subject to change).
For faster service, call the GPO order desk (202) 783-3238. Ask
for the report by name and number and charge it to your VISA,
1'lasterCard, or GPO Deposit Account.
Microfiche copies ($4 each) can be purchased from the National
Technical Information Service, 5285 Port Royal Road,
Springfield, Va. 22161. Ask for The Foodservice Industry:
Structure, Organization, and Use of Food, Equipment, and
Supplies, stock no. PB83-100040. Enclose check or money order,
payable to NTIS. For further information, call (703) 487-4650.
The Economic Research Service has no copies for free mail
distribution.

Washington, D.C.

20250

September 1982

CONTENTS

................................ iii

GLOSSARY. ...............
............................... .
v
INTRODUCTION . . . .... .. . . .. ... . . . . ... . . . ...... . . . . . . . . .. . . . .
1

S~Y

PROCEDURE ................................................. .

INDUSTRY GROWTH AND CHANGE ......

<

SURVEY FINDINGS ...

Industry Structure, Organization, and Operation.
Sales of Food and Nonalcoholic Beve~ages .
Quantity of Foods Received .
Equipment and Nonfood Supplie~ ..
Use of Energy Sources .
Cost Componen.ts .

13

17

23

27

27

APPENDIX I--Methodology.
Sample ............

31

31

35

36

!)

Data Collection ..
Commodity Reviews.
APPENDIX II--Survey Forms.................................

38

APPENDIX TABLES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

63

ii

PREFACE

..

This research was requested on behalf of the food indu~try by

the International Foodser-vice Manufacturers Association (IFMA),
Michael J. Licata, President. Primary objectives were to
obtain informatton on industry structure and organization, the
quantity of foods received, use of foodservice equipment and
nonfood supplies, and other ch~racteristics of establishments
which make up the industry.
Financial support was provided by associations, commodity
groups, ~nd individual firms having an interest in the food
service industry. Leadership in organizing and coordinating
the research effort was provided by Reuben R. Cordova, formerly
Executive Vice President, IFMA; William S. Ash, Market Resarch
and Planning Director, Durkee Foods Division of SCM Corporation;
and J. C. Heithaus, Market Research Director, Hobart Corpora
tion. Other contributors who were members of IFMA's Market
Research Committee were John Hofer, Technomic Consultants;
Charles Lehman, formerly with Chef's Pantry, Inc.; Arthur
Skulstad, formerly with Kraft, Inc.; Malcolm Knapp, Malcolm M.
Knapp, Inc.; Ronald Klimek, formerly with CFS Continental, Inc.;
and Robert Schmitz, formerly with American Can. Data were
gathered by Audits and Surveys, Inc., under the direction of
Dexter Neadle and Nagesh Gupta.
Thomas Stafford and Barry Ford of the U.S. Department of
Agriculture designed and developed the sample; Kenneth King,
USDA, was responsible for data processing systems and program
ming; and James Carlin, USDA, was editor. Michael G. Van Dress
directed the Department's efforts and providea consultation on
methodology and procedures during the survey.
Statistics are provided on numbers of establishments by kind and
size of business and primary type of food service offered. Using
these establishment characteristics as major classifications,
detailed information is shown on prodcct movement, equipment
inventories, and use of nonfood supplies. Selected data on
workers, persons served, cost components, food vending, and
energy also are provided.

SUMMARY

Americans spent 38 percent of their food dollar on meals and

snacks away from home in 1981, up from a 26-percent share in
1960. The consumer trend toward quick and convenient meals
away from home led to a jump in the number of cafeteria
and fast food outlets since 1966. Although establishments
offering table and booth service still dominate the foodservice
industry, their numbers dropped from 79 percent of all outlets
in 1966 to 58 percent in 1979.
The consumer trend toward spendlng more food dollars in the
foodservice market was triggered by rising in~omes, changing
living and working habits, a more mobile population, and the
national inclination to purchase greater convenience. The
estimated total retail value of food served away from home
reached $102.4 billion in 1979; an average of 169 million
persons was served daily. Real sales increased 3 percent,
compounded annually, and 34 percent more people were served
compared with 1966. In current dollars, the increase in sales
amounted to over 10 percent. Continued growth in the food
service industry, though slewing, will likely rely on rising
income and the expected continued increase in single-person
households and away-from-home food purchases by people in the
age group 22 to 40 years.
The following trends characterized the food service industry
between 1966-79:
In 1979, the foodservice establishments reviewed in this
survey bought 49 billion pounds of food, up from 37 billion
pounds in 1969.
Certain farmers will benefit from expansion of the food
service industry, especially more variety in fast food
menus. Vegetable, fruit, poultry, and grain producers will
likely gain. The trend toward breakfast offerings should
further boost producer earnings.
Independent fil~S, while declining in number, still
outnumbered franchised businesses in 1979--88 percent of
sitdown operations were unaffiliated, and 63 percent of
fast food places remained independent.
The foodservice industry employed more workers than any
other retail business, averaging 13 workers per establish
ment in 1979, compared with eight in 1966. Eighty-six of
100 establishments employed workers other than the propri
etor or partners, and 38 percent of the employees worked at
least 40 hours per week.
Food industry employees were becoming increasingly younger
es the number of sitdown service establishments declined.
Fewer waiters/waitresses meant more wages paid at, or
slightly above, minimum wage, and fewer jobs held as a major
source of family income.

iii

The foodservice sector, which has more retail outlets than

any other business, has become increasingly stable since
1966. In 1979, 7 of 10 places were in business at least 5
years, and only 3 of 100 were operating for less than a
year.
In 1979, separate eating places, the industry's major segment
with 231,000 establishments, registered $58.4 billion in sales of
food and nonalcoholic beverages, a 360-percent increase from
1966. Growth in fast food sales (available at establishments
that primarily offer drive-up, carryout, or delivery service, and
those that offer counter service with seating and stand-up facil
ities elsewhere in the establishment) was even more dramatic,
showing a tenfold increase in current dollars and a fivefold
increase in constant dollars.

iv

GLOSSARY

Food service--The dispensing of prepared meals and snacks

intended for onpremise or immediate consumption, except for the
following products when other solid foods are not available:
candies, popcorn, pretzels, nuts, and drinks. Further, vended
foods qualify as food service only when tables or counters are
available in the immediate area and a person with records of
food receipts is present at the establishment.
Foodservice establishment--A complex operating under a single
name at a given location in which food service is available. An
establishment may consist of a single building, such as a sep
arate eating place, or many buildings, such as a university, a
factory, or an amusement park.
Foodservice operation--A unit that provides food service within
an establishment, having its own food records and food prepar
ation area(s) or a kitchen. Two or more foodservice operations
in an establishment that have combined food records or that use
a food preparation area or kitchen together are treated as a
single foodservice operation. An establishment may have more
than one food service operation.
Size of operation--A measure based on sales of food and non
alcoholic beverages in its foodservice operation(s). "Retail
value" and "sales" are used synonymously in this report and the
term "food" is used to include "nonalcoholic beverages."
Avoirdupois weight--The system used to report estimated quanti
ties of products received, that is, the unit of weight is the
pound of 16 ounces. Liquid measures, such as pints, quarts, and
gallons are converted to pounds.
Kind of business--A classification reflecting the product(s) or
service(s) which is the primary source of the establishment's
receipts or the traditional trade activity or service desig
nation which characterizes the establishment's business. They
are:
Separate eating places: Establishments that do not operate as
subordinate facilities of different and separately identifiable
kinds of businesses, and whose primary function is the sale of
food for onpremise or immediate consumption.
Separate drinking places: Establishments with foodservice that
do not operate as subordinate facilities of different and separ
ately identifiable kinds of businesses and whose primary func
tion is the sale of alcoholic beverages sold for consumption on
the premises.
Retail stores: Foodservice operations that operate in conjunc
tion with retail establishments, such as department stores;
limited-price variety stores; delicatessens; candy, nut, or
confectionery stores; retail bakery stores; and drug storeS5
Hotels/motels: Establishments that are engaged in providing both
lodging and meals to the general public. Included here are
v

tourist courts that provide food service. Excluded are rooming

and boarding houses and private residences.
Civic/social/fraternal associations: Nonprofit membership
organizations with food service, excluding fraternity and
sorority residential houses.
Recreation/amusement: Foodservice operations in drive-in
theaters, dinner theaters; bowling, billiard, or pool halls;
comme'rcial sports establishments (racetracks and stadiums); mem
bership golf or country clubs; public golf courses; andmiscel
laneous commercial amusement and recreational establishments
(tennis clubs, athletic clubs, and amusement parks).
Other public places: Miscellaneous public eating places covered
by the survey not elsewhere classified, including gas stations,
office buildings, plants, and airports.
Hospitals: Included are both public and private hospitals.
Excluded are hospitals on military bases and university
hospitals not open to the public.
Nursing/care facilities: This group included the following types
of public and private establishments:
a. Skilled nursing homes--provide continuous health care as
their primary function;
b. Nursing and personal-care facilities--provide some nurs
ing services but not on a continuing basis; and
c. Residential-care facilities--provide personal care where
medical care is not a major element.
Colleges/universities: Establishments that require a high school
diploma or equivalent for admission. Such establishments grant
degrees, associate degrees, certificates, or diplomas. Included
are junior colleges and professional and normal schools.
Other institutions: Foodservice operations in religious
organizations (convents and monasteries) and community programs
(such as job-training centers).
Primary type of food service--A single method of serving, sell
ing, or dispensing meals and snacks considered most important
by the operator. If operators were uncertain about the primary
type of food service offered, they were asked to indicate that
type which produced the greatest amount of sales. They are:
Table/booth with waiter/waitress service: This group includes
operations which provide sitdown service at tables and/or booths.
Counter service with waiter/waitress: This group includes (Jiper
ations which provide sitdown service at counters~

vi

Counter purchase: This group includes operations in which meals

and snacks are purchased at the counter but normally are eaten
elsewhere in the establishment.
Drive-up windows/carryout/delivery: Operations in which carry
out orders, purchases at drive-up windows, or delivery service
is the primary source of revenue.
Cafeteria type: Operations in which people perform a self
service function in the process of obtaining meals and snacks
for onpremise or immediate consumption. Excluded are food
vending operations.
Other: This group contains operations that are not classified
in any of the above groups. These establishments may provide
such services as banquet facilities, catering, and food vending.

vti

The Foodservice Industry

Structure, Organization, and Use of Food,
Equipment, and Supplies

Michael G. Van Dress

INTRODUCTION

In 1981, expenditures for meals and snacks away from home, which
encompass the food service industry, accounted for about 38
percent of total expenditures for all foods, up 12 percentage
points from 1960 when the foodservice sector accounted for 26
percent of total food expenditures. Growth in food service was
accompanied by marked changes in industry structure and organi
zation. Sales by fast food firms accounted for about 38 percent
of total sales by eating places (SIC 5812) in 1981, up from 15
percent in 1963.1/ Sales by fast food chains--those with 11 or
more cutlets--increased from 9 percent of total fast food sales
in 1963 to about: 40 percent in 1981. Although total growth in
food service has benefited suppliers to this industry, inclucUng
farmers, manufacturers and distributors, changes in industry
structure and organization have altered the mix of foods con
sumed away from home and the kinds of equipment and supplies
purchased. While these changes profited some suppliers, they
had a negative impact on others.
j

This report identifies current product markets and provides

statistics on the structure and organization of the foodservice
industry and information on economic and phys:f.cal characteris
tics of foodservice establishments. Measures of changes since
the survey was last conducted in 1966-69 also are provided. As
used in this report, food service is the dispensing of pre
pared meals and snacks for onpremise or immediate consumption in
establishments which collectively make up the food service
industry.
PROCEDURE

Interviews were conducted with representatives of 2,272 fooo

service establishments. Respondents were selected from a strat
ified, two-stage probability-proportional-to-size sample repre
senting the contiguous United States. Stratification was by the
*Van Dress is an economist in the National Economics Division,
Economic Research Service, U.S. Department of Agriculture.
1/ Standard Industrial Classification (SIC) codes were devel
oped by the Office of Management and Budget as a statistical
tool. The code classifies industries as economic units which
produce goods andui!rvices.
1

four census regions, and within these, by six zones based upon
degrees of urbanization.
The survey represented all foodservice operations except those
that operated in elementary and secondary schools, the military
services, correctional institutions, programs for senior
citizens, child day-care services, churches and synagogues,
fraternity and sorority residential houses, boarding houses,
intransit feeding, mobile lunch and ice cream wagons, food
stores, and selected types of theaters and vended food lo
cations. Estimates for these segments were developed individ
ually by the U.S. Department of Agriculture (USDA). All other
segments of the foodservlce industry were represented by the
sample survey. (They are H.sted on page 3 of the Screening/Call
Report Form in the appendix.)
Estimates of reliability were not computed for findings from
this survey as they were for those from the 1966-69 survey. In
the 1966-69 survey, such estimates were reported in the 9rm of
coefficients of variation. For the 16 major food groups in
that survey, the coefficient~ ranged from 2.2 percent (at one
standard deviation) for dairy products and ices to 7.9 per~ent
for seafood. For the dalry group, then, the chances were 95
out of 100 (at two standard deviations) that the true quantity
would lie within 4.4 percent, plus or minus, of the estimated
quantity.
Data were collected randomly beginning November 1978 and ending
October 1979, although callbacks continued through. January 1980.
Annual sales were for the most recent period for which data were
available prior to the interview. Sales estimates from the sur
vey mostly covered the perlod July 1978 to July 1979. Estimates
for nonsurveyed market segments were primarily for October 1978
to September 1979. All other estimates reflected information as
of the date of the scheduled interview.
The survey data were classified under public eating places and
institutional, or nonpublic~ eating places. Public eating places
primarily sell a product or service for profit, whereas inetitu
tional food service is labeled as rendering a service, although
a profit is sometimes possible. Establishments in the publi~
eating sector accounted for 87.5 percent of the total number of
establishments represented in the survey, but they registered a
lower percentage of sales. Most of the establishments that were
not represented by the survey were the institutional type. The
survey accounted for 95 percent of the value of all food and
beverage purchases made by public eating establishments, but
recognized just 40 percent of purchases made by institutional
establishments. Institutional sector purchases excluded the
military services and elementary and secondary schools, which
together, account~d for nearly 50 percent of food purchases.
Information from the current survey sometimes is compared with a
1966-69 study. Differences in the estimates between the periods
may be due to some differences in sample design and to other sam
pling and nonsampling errors. Some comparisons between findings
2

are made in aggregate form without adjusting for differences in

establishment classification and/or representation, For example,
grocery and dairy stores, fraternity and sorority residential
houses, and theaters (except drive-in and dinner theaters) were
included in 1966-69 but not in 1979. Conversely, Federal hospitals,
if they were not physically located on a military reservation,
had an opportunity for sample selection in 1979 but not in 1966-69.
Classification changes placed sporting and recreational camps
with the public sector in 1979, although they were classifed
under institutions in 1966-69. Classifications used in the
1966-69 surveys, such as sanatoriums, convalescent homes or
resthomes, and homes for the aged, young, handicapped, or mentally
ill,'Were redefined for the 1979 survey as residential-care
facilities and nursing and personal-care facilities. Because of
technical requirements in classifying some medical and care
facilities, an establishment may have been misclassified prior to
sample selection, but misclassification was not likely. Overall,
these changes decreased the 1979 food purchase value about 0.7
percent for public eating places and 1.4 percent for institutions.
(Additional detail on sample methodology and data collection is
provided in the appendix.)

INDUSTRY GROWTH
AND CHANGE

The food service industry grew rapidly during the sixties and
seventies. Projected. estimates of the 1979 sun-ey data showed
the retail value of meals and snacks served away from home at
about $86 billion, when 139 million persons were served daily.
These estimates showed neither the value of food moving through

establishments not included in the survey nor the number of

persons served in them. The value of products moving through

those establishments is estimated at $17 billion, received from

serving 31 million persons daily.

Estimates for both the surveyed and nonsurveyed categories are

provided on the following page.

The estimated total retail value of food served away from home,

exeluding alcoholic beverages, reached $102.4 billion; nearly

170 million persons were served daily in 1979. Real sales,

compounded annually, increased 3 percent; 2.7 percent more people

wera served compared with 1966.

In current dollars J the increase in sales, compounded annually

since 1966, was estimated at 10.5 percent. If this rate of
growth should continue into the mideighties, the value of meals
and snacks away from home should approach $187 billion. However,
many variables, such as income, affect away-from-home eating.
Growth rates tend to slow as industries mature, and there are
indications that food service may be approaching this point in
its life cycle, although a given individual firm may ati!ain sub
3tantial growth in future years. Growth in population and the
number of mothers employed outside the home--'\1ariables which also
had a favorable impact on food service-may not approach the
increases achieved since the sixties. Doubll2-income families
frequent eating places more often than families with one spouse
3

Industry sector

Retail
food
value
Mil. dol.

Persons
served
daily
Mil.

Public establishments

76,962

120.9

Surveyed population

73,606

115.6

3,356
1,467
724
294
871

5.3

Institutional establishments

25,447

48.4

Surveyed population

12,103

23.0

Nonsurveyed population
Schools
Milita~y services
Correctional institutions
SenioL' citizens
Chlld day-care
Other

13,344
7,340
3,337
845
491

25.4

Nonsul'veyed population
Intransit feeding
Retail outlets
MobiJ.e lunch .md ice cream wagons
Alaska and Ha'tlTaii

Industry total

343

988
102,409

169.3

--=Estit!lates were not imputed separately for these categories.

employed. The check size per person for families with both
spouses employed is larger, and annual expenditures are about
one-fifth again as large as households with only one spouse
employe.d.
Foodservice growth may have to rely on such factors as increases
in singleperson households and in the proportion of 'people from
22 to 40 years of ageo People in these categories eat out more
frequently and spend more of their income than others for mesls
nnd snacks away from home. The tendency toward small house
holds--a favorable trend for the foodservice industry--is
expected to continue.
However, the foodservice industry, especially the commercial
segment, is not p.xpected to maintai!l the high growth rates in
the eighties that it has experienced since 1966. In fact, sales
at eating places (SIC 5812) actually declined in 1979 and 1980,
after adjusting for inflation. However, real sales have since
rebounded and showed an average increase as of the first quarter
of 1982 of 0.6 percent compared with the previous year.

SURVEY

FINDI~GS

Industry Structure,
Organization, and
Operation

The Foodservice Industry Survey concentrated on segments of the

market that could be effici.ently represented in the sample
design. Segments were excluded that did not meet this criterion
or for which data could be obtained elsewhere. The establish
ments represented in the survey accounted for about 81 percent
of the value of all food and nonalcoholic beverages purchased by
the total industry. The amount purchased by nonsurveyed, public
eating places accounted for 3 percent of the industry total, and
purchases by nonsurve~red, institutional eating places accounted
for 16 percent. Additional values are provided on the following
page.
Food service is available in about 378,000 establishments of the
types represented in the 1979 survey, about 1,000 more estab
lishments than was estimated from a similar survey of the food
service industry in 1966 (app. table 1).
The slight increase would suggest, at first, that the industry
changed little during the intervening 13 years. However, sub
stantial changes occurred in industry structure and organiza
tion, the number of customers served, real dollar sales, and the
types and quantities of products used. Some market segments
had major declines in number of establishments while others
grew. According to data published by the Bureau of the Census,
the number of establishments classified as single unit eatirtg
places (SIC 5812) increased almost 2 percent between the 1972
and 1977 Retail Trade censuses.2/ However, the number of
establishments affiliated with
franchise firm and owned by a
franchisee increased by about 44 percent during the same period.
Since establishments are classified by firm size without regard
to franchise affiliation, many single unit establishments
actually had available to them the full backing of many services
that franchise firms can provide, such as site location, design
and construction assistance, training, accounting, links with
supply sources, and advertising and promotion. Consequently,
franchise establishments more often operate similarly to outlets
of chains rather than as independents. When the figures were ad
justed to reflect this difference, single unit firms dropped to
66 percent of the total in 1977, down from 75 percent in 1972.
Multiunit firms, on the other hand, reached 34 percent of the
total in 1977, up from 25 percent just 5 years earlier.

Kind of Business

Separate eating places dominated the industry with 231,000

establishments, or 61 percent of all establishments surveyed. In
the 1966 survey, separate eating places accounted for 54 percent
of the establishments. Separate drinking places maintained
second position in 1979 with 8 percent of the establishments,
although the number of such places actually decreased from 52,000
in 1966 to 31,000. Recreation and am?;sement places and nursing

2/ The Census of the Retail Trade is part of the economic

censuses of the Nation's industrial and business activities
conducted at 5-year intervals to provide a detailed statistical
profile of a large segment of the national economy.
5

Food
purchase
value

Pet'cent
distribu
tion

Mil. dols.

Percent

Public eating places

30,337

73.0

Surveyed population

29,007

69.8

1,330
589
342
284
115

3.2
1.4
.8
.7
.3

11,201

27.0

Surveyed population

4,551

11.0

Nonsurveyed population
Schools
Military services
Correctional institutions
Senior citizene
Intransit inland waterways
Child day-care
Alaska and Hawaii
Other

6,650
3,670
1,647
422
246
237
171
56
201

16.0
8.8
4.0
1.0

41,538

100.0

Surveyed and nonsurveyed

industry sectors

Nonsurveyed population
Intransit air and rail
Alaska and Hawaii
Miscellaneous retail establishments
Mobile lunch and ice cream wagons
Institutional eating places

Industry total

.6
.6

.. 4
.1
.5

and personal-care facilities each represented 5 to 6 percent of

the establishments surveyed.
The total number of drinking places (SIC 5813), as well as the
number that provided food service, decreased markedly since 1972.
But sales of meals and snacks, as a percentage of total sales of
all drinking places, and as a percentage of those that provided
food service, actually increased marginally.
Continued changes are anticipated in the physical structure of
the industry, possibly altering the demand for goods and
services.
Primary Type of
Food Service

Establishments primarily offering waiter/waitress (sitdown)

service at tables and booths constituted almost half the total
number surveyed (app. table 2). However, eating places that
offered this service, whether as a primary or secondary service,
decreased from 79 percent in 1966 to 58 percent. Although this
trend should continue, it is expected to moderate as proportion
ately fewer independents leave the business and, possibly, as
6

,~

fast food places continue to increase their food and service

offerings in competition for customers. Conversely, the number
of establishments that offered cafeteria service increased to 11
percent from 7 percent in 1966. Fast food outlets (a combination
of establishments that primarily offered services as drive-up,
carryout, or delivery and those that offered counter purchase
with seating or stand-up facilities elsewhere :f.n the establish
ment) accounted for 29 percent of all establishments surveyed.
Separate eating places had proportionately more fast food outlets
than any other kind of business, accounting for 37 percent of
such establishments. While direct comparisons for this type of
food service were not made because of differences in definition
between the 1966 and 1979 surveys, Bureau of the Census data
indicate that real sales of fast food eating places (SIC 5812)
increased 51 percent between 1972 and 1977, after adjusting for
inflation.
If this trend continues~ farmers will benefit who produce com~
modi ties for such processed items as cheese, buns, and pickles,
which are frequently used by fast food places. Farmers that pro
duce infrequently used commodities, such as fruit, turkey, and
milk to be churned into butter, may experience a softening of
demand, other things being equal. It should be noted, however,
that the limited menu of fast food places :1.8 gradually becoming
less limited, and this trend will likely continue. Farmers will
benefit who produce vegetables for salad bars, ingredients for
breakfast offerings, and chicken, pork, and fish items for burger
outlets expanding their menus.
Establishment Size

More than half of the establishments surveyed had annual meal

and snack sales of less than $100,000. About 86 percent of
separate drinking places grossed less than $100,000 in meal and
snack sales. Generally, as sales increased, there were fewer
establishments. For example, about 2 percent of the establish
ments surveyed had meal and snack sales of $1,250,000 or more,
but a quarter had sales of less than $40,000, annually. In the
1966 survey, about 3 percent had sales of at least $775,000, and
38 percent had sales of less than $50,000 in 1979 dollars.

Firm Size

Seventy-one percent of the firms were single establishments in

1979, down from 87 percent in 1966. However~ single unit
establishments with franchise affiliations were included in the
71-percent figure but not in the 87-percent total.
The drift toward fewer independents also is reflected in statis
tics from the Bureau of the Census. In 1967, 90 percent of
eating places (SIC 5812) were single unit firms, and chains-
firms with 11 or more units--had only 5 percent. By 1977, the
percentage of independents had decreased 11 percentage points,
but the number of units o~med by chains had had a net increase
of 8 percentage points. The balance was accounted for by multi
unit firms which were not classified as chains. Census figures
on independents included establishments that had a franchise
affiliation.

~'.

Proportionately fewer establishments tend to offer table or booth

gervice as a primary type of food service when firm size in
creases. Fifty-two percent of single unit firms provided table
and booth service. This service was offered by 37 percent of
chain outlets and by 34 percent of the outlets of firms with 250
or more units. Conversely, about 49 percent of the outlets of
large multiunit firms, 37 percent of the outlets of chains, and
25 percent of the independents were likely to be fast food
establishments.
Independents offered a greater mix of foods than the franchise
or chain outlets. An efficien.t restaurant operator might use a
full menu as a management toot to control food costs and maintain
competitive menu prices while '1ceeping a high level of satisfied
customers. This would be especi1'::liv appropriate during periods
of rising prices and relatively lower disposable incomes. This
approach requires menu flexibility because managers would have
to gear menus or specialB to foods in plet,ltiful supply, and
which may be purchased at a savings.
Wholesalers could develop and/or increase their market shares by
offering independents many of the same services that chains and
franchise firms provide their member outlets. Beginning in the
thirties, this was accomplished successfully in the grocery
industry, allowing many independent grocery stores to compete
with chain outlets. There were differing plans and approaches,
but the common element was group action resulting in large-scale
purchases, consolidated deliveries, inventory control, and bet
ter access to capital.
The trend of an industry from one of mostly independents toward'
one of chain outlets is expected to continue but at a declining
rate. The independents that are still in business are relative
ly stronger than in 1966, and can probably compete more effec
tively today based on growth in real sales per establishment.
Since a wider variety of products may be purchased by independ
ents than chains and franchise firms that tend to operate limited
menu outlets, more farmers would likely benefit from an increase
in single ~ni t firms. Nevertheless, chains and franchise
firms exercise advantages over independents in many critical
areas, such as advertising and promotion, centralized p~rchasing,
inventory, accounting, and administrative technologies and con
trols, and their share of the total market is expected to
increase.
Franchise
Association

About 19 percent of respondents were associated with a franchise

firm (app. table 3). In the 1966 survey, a. minimum of 87 per
cent of public eating places were not affiliated. An undeter
mined additional percentage of multiunit outlets and institutions
also had no affiliation. Further comparisons with: the 1966 sur
vey are not appropriate because of differences in the extent of
detail tabulated. But franchising apparently has grown substan
tially during the two survey periods.
Slightly more than half of the establishments with a franchise
association were operated by a franchisee, but this varied
8

substantially when establishments were classified by primary

type of food service. The franchisee, who actually own6 and
operates the business, agrees to maintain specific uniform pro
ducts, services, and practices in the operation of the business.
A franchisor outlet is owned and managed directly by the
franchise firm. Franchisees were'more likely to operate estab
lishments that primarily offered drive-up windows, carryout or
delivery service, and sitdown service at counters. Franchisors,
on the other hand, had a higher proportion of establishments that
offered cafeteria or room service. About the same percentage
operated fast food outlets where food was purchased at counters.
Fast food service was offered by about 60 of 100 establishments
that had any association with a franchise, compared with only 5
of 100 that primarily offered counter service, and 30 of 100 that
offered table or booth service.
Eighty-eight percent of the establishments that featured sitdown
service were not associated with a franchise firm. About 4 out
of 5 were independents. In fast foods, 63 percent were not asso
ciated with a franchise firm and only 6 in 10 were independents.
As the structure of the industry evolves, so wiD. the needs and
requirements for workers. A decreasing number of establishments
offered sitdown service, but other establishments--led by
franchise firms--increasingly offered fast food service, cutting
into jobs available to waiters and waitresses.
The demand for traditional waiters and waitresses may weaken
in subsequent years with a decrease in the number of establil;h
ments that provide this service at tables, booths, and counters.
Conversely, as franchising increases, demand for workers at fast
food outlets should strengthen. Some fast food firms are begin
ning to look at senior citizens to fill their employment needs.
Years in
Operation

The relative rate of change in ownership among foodservice oper

21tors reflects industry stability and maturity. Respondents were
asked the number of years that the operation had been under the
same ownership at the same location. Whether the previous owner
was in the same business at a different location or the present
proprietor was a new-owner entrant into food service was not
determined; the date the establishment was built also was not
determined.
About 7 of 10 establishments have been operated by the same pro
prietor for 5 years or more, up from about 5 of 10 in 1966 (app.
table 4). Less than 3 of 100 have been in operation for less
than 1 year in 1979 compared with about 18 of 100 in 1966.
Proportionately more foodservice operations in institutions were
operated by the same proprietor for 5 years or more compared
with public eating places. Many private hospitals had functioned
less than 1 year because of numerous changes in operators,
including contract feeders, and/or the addition of new private
hospitals. Only 1 percent of public hospitals had operated for
less than 1 year.

Weeks Oparated

More than 4 of 5 establishments provided year-round food se~v1ce

(app. table 5). Seven of 100 were open much of the year, but
shut down 1 to 2 weeks, annually. A much higher proportion of
institutions than public eating places, 93 percent versus 82
percent, were open the full 52 weeks.
Seasonally open establishments--those that operate from 1 to 49
weeks annually--accounted for 10 percent of the establishments.
Proportionately more hotels, motels, or tourist courts were in
this category than any other kind of business. About 19 percent
of the lodging places operated less than 40 weeks per year, up
from 15 percent in 1966. The number of establishments open less
than 40 weeks per year increased from 6 to 7 percent between
1966 and 1979.

Menu Specialty

Varied American plate meals were the menu specialties of 42 per

cent of the foodservice establishments surveyed (app. table 6).
This specialty ranged from a low of 20 percent in separate drink
ing places to more than 95 percent in hospitals and residential
care facilities. Varied American plate meals are a meat,
poultry, or fish entree, a vegetable or grain--usually potato or
rice--and a salad or serving of fruit. The menu is frequently
rotated. Hamburgers and hotdogs followed in importance, listed
as specialties by 14 percent of those surveyed. Establishments
specializing in sandwiches; ice cream, donuts, and pastry; and
pizza followed in frequency, ranging from 13 to 5 percent.
Chicken or turkey specialties were the least frequent responses
(fig. 1)

Between 1966 and 1979, separate eating places specializing in

varied American plate meals and Italian foods declined 9 and 1
percentage point(s), respectively. The number of establishments
increased which served seafood, poultry, or steaks, chops, and
roast beef. Direct comparisons cannot be made for establish
ments serving Mexican foods, pizza, hamburgers or hot dogs, and
ice cream, donuts, and pastry because of differences in defini
tions between the two surveys.
Changes in menu specialty may influence commodity demand. Demand
may strengthen for cheese, flour, tomatoes, and meat toppings,
for example, if the number of pizza establishments increases.
Conversely, demand may weaken for products used frequently by
eating places whose specialty is varied American plate meals and
rarely by establishments who have other house specialties, if
the number offering the American fare decreases.
Persons Served

The food service industry has more total outlets and workers than
any retail business. It also might have more individual con
sumer transactions. The establishments represented by the sur
vey served 139 million people on a typical day, a 34-percent
increase over the 104 million transactions reported in the 1966
survey (app. table 27). Population increased only 13 percent
over the same period.
Puhlic eating places, with 88 perc~nt of the establishments sur
veyed, accounted for 83 percent of the transactions. Institutions
10

Figure 1

Establishments With Food Service: Distribution by Menu Specialty, United Statas, 1979
Percent

Percent
14.3 Hamburgers, hot dogs - - - - - .

~---

42.1 Varied American

plate meals

5.2 Ice cream,

donuts, pastry - - - , . .

5.1 Pizza

.....
.....

4.4 Steaks, chops,

roast beef

3.4 Seafood
3.0 Italian
2.8 Mexican
2.5 Poultry

4.4 Other
Flgures may not add to 100% because of rounding.

'---------12.7 Sandwiches

averaged 487 transactions daily, while public eating places aver

aged 350. Hospitals and colleges had the largest average number
of daily transactions, serving 991 and 1,188, respectively.
More public eating places served lunch than breakfast or dinner.
The difference in number of establishments serving these meals and
lunch was substantial, ranging from a high of 136,000 for breakfast
to 29,000 for dinner (app. table 7). About 28,000 served lunch.
Institutions, on the other hand, most often served each meal,
and the difference in number of institutions serving them was
very small.
About 86 percent of public eating places were open for lunch,
and 77 percent were open for dinner. But, 35 percent of the
persons served were served meals at lunc~ whereas 30 percent
were served meals at dinner. The remainder were served break
fast and/or snacks.
In the 1966 survey, respondents named the hours of the day food
was purchased rather than describing the serving occasion as a
particular meal. Although allowances must be made for differ
ences in the wording of these questions, some insight may be
gleaned from the data regarding changes in operations of public
eating places &~~ the nature of establishments which no longer
are in the foodsef.:vice business. About 72 percent of the eat
ing places served food from opening to 11 a.m.; 93 percent be
tween 11 a.m. and 4 p.m.; 93 percent between 4 p.m. and 9 p.m.;
and 58 percent from 9 p.m. to closing. If the first three
periods are roughly equated with breakfast, lunch, and dinner,
then there was a substantial decrease between 1966 and 1979 in
the proportion of public eating places that served all these
meals. Apparently, many more establishments in 1966 that were
open throughout the day subsequently changed their operating
practices or went out of business. A review of Bureau of the
Census figures on the number of single unit eating places and
other secondary data indicates that many smaller outlets-
independents who operate small diners and restaurants and prob
ably keep long hours--are leaving the business.
More recently, a growing number of chains serve breakfast.
Still others are now offering it under test conditions in a se
lect group of outlets. Most of the establishments that added
breakfast to their menu were fast food establishments. Appar
ently, they are occupying the niche held by many independent
establishments that served breakfast but which are no longer in
food service. Also, the fast food chains appear to have
increased the. total size of the market for this meal. Although
the proportion of establishments serving breakfast actually
decreased between 1966 and 1979, the number of persons. served
may have increased. Data from the 1966 survey are not available
to substantiate this, but findings from other secondary sources
indicate that breakfast counts are rising.
The increase in total meals and snacks purchased away from home
for onpremise or immediate consumption is an extension of a
consumer trend to purchase greater convenience. If tllis trend
12

continues, further change is expected in food consumption prac

tices, food delivery systems, food expenditures, and the nutri
tional well-being of the populace due to major differences
between grocery stores and eating places in the mix of foods
purchased, food supply sources and distribution channels,
serv:i:'ces provided by wholesalers, and retail margins and
components of cost.
Number of Workers

One characteristic of the foodservice industry that reflects its

importance to the national economy is the large number of people
who work in its establishments.
More than 4.8 million people worked during a normal week in the
kinds of foodservice establishments surveyed in 1979 (app. table
28). This estimate did not include owners l-lho roay have worked
at the establishment or people who might perform duties at loca
tions other than in the foodservice outlet.
The average e~tablishment had about 13 workers, an increase of
5 workers per establishment since 1966. Institutions required
more workers per establishment than did public eating places.
Private hospitals and colleges used more workers than other
kinds of businesses, averaging 40 and 28 per establishment,
respectively.
Workers were employed in 86 of 100 establishments (app. table 8).
The remaining establishments, about 52,000, were operated solely
by proprietors and/or partners. The kinds of businesses that
reported employing workers ranged from a low of 76 percent for
sepa~.'ate drinking places to a high of 94 percent for private
hospitals.
Many workers, 42 percent, worked 20 to 39 hours per week; 38 per
cent put in 40 or more hours. Whereas 32 percent of the workers
in higher educational ~stablishments and civic, social, or
fraternal associations worked less than 20 hours per week, only
about 7 percent of the workers in pu'bJ,!c hospitals and hotels,
motels, or tourist courts were in thi~ category.

Sales of Food and

Nonalcoholic
Beverages

The annual retail value of food and nonalcoholic beverages sold

by establishments represented in the survey was estimated at
$85.7 billion (app. table 9). From the 1966 survey, sales were
estimated at $21.9 billion. The difference represented an aver
age compound annual increase in real sales of 3.6 percent, or 11
percent in current dollar sales, all things being equal. Public
eating places accounted for $73.6 billion, or 86 percent of total
sales, almost unchanged from the 85 percent estimated from the
1966 survey. As in the 1966 survey, a retail value was imputed
for food and nonalcoholic beverages for nonprofit establishments
so that these operations might be compared with those that are in
business for profit. A value also was imputed for nonreporting
establishments and for establishments whose food costs about
equaled sales.

Kind of Business

Separate eating places alone accounted for $58.4 billio.n in

sales, 13 times more than hospitals, the next most important

13

single segment. On an establishment basis, however, separate

eatirig places averaged only ~252,715, and hospitals averaged
$604,101 per establishment.
Food service at recreation or amusement places increased markedly
from sales of $815 million in the 1966 survey to $4 billion in
the 1979 survey. In 1966, recreation or amusement places ac
counted for 3.7 percent of sales by all establishments surveyed.
Ry 1979, this had increased to 4.7 percent.
Average sales at separate eating places increased more thsn
average sales at all establishments between 1966 and 1979.
While separate eating places accounted for 61 percent of the
establishments and 68 percent of total sales in the current sur
vey, they had 54 percent of the establishments and 58 percent of
sales in 1966.
Primary Type of
Food Service

A marked change has occurred since 1966 in the relative impor

tance of establishments that provide different types of food ser
vice, irrespective of their primary type. While the number of
establishments that provided sitdown service at counters declined
substantially, cafeteria and fast food services increased.
Establishments primarily offering table and booth service retain
ed their leadership position with $40.7 billion, or 47 percent of
total sales Cappo table 10). Fast feeders and cafeteria service
followed with 29 and 11 percent, respectively.
fhere was substantial variation in average sales per outlet when
establishments were classified by primary type of food service
offered. Those that offered cafeteria or room service had aver
age sales in excess of $315,000 whereas those that provided
drive-up window, carryout, or delivery service .and those that
offered sitdown service at counters had average sales of less
than $200,000 per establishment.
Table and booth service accounted for 51 percent of separate eat
ing place sales and 52 pe!rcent of establishments. In 1966,
however, this service had 61 percent of sales and SO percent of
establishments. Thus, it accounted for roughly the same propor
tion of establishments, although its share of sales declined 10
percentage points. The number of places primarily offering sit
down service at tables and booths increased between 1966 and
1979, but at a slower rate than the number of outlets that of
fered other types of food service. During the same period, average
sales of table and booth service places increased far l~ss than
average sales of other types of food service, resulting in a
decrease in market share.

Establishment Size

The importance of larger foodservice establishments as outlets

for food and nonalcoholic beverages was apparent when establish
ments were classified by size of business. For example, about
10 percent of all eating places accounted for 46 percent of food
sales, 18 percent for 62 percent of sales, and 33 percent for 79
percent of sales. Establishments with revenues of $600,000 to
$1,249,999, annually, registered combined sales of $23.6 billion,
14

or 28 percent of total sales. Establishments in this size of

business category had greater total sales than any other group
of establishments.
In the 1966 survey, about 14 percent of the establishments had
59 percent of sales, and 30 percent accounted fOT 77 percent of
sales, roughly about the same 9S in 1979. However, there was a
55-percent increase during the 13-year period in average sales
per establishment, after adjusting for inflation~ That is, real
sales grew an average of about 4 percent annually since the 1966
survey.
Firm Size

Many foodservice chains, firms with at least 11 outlets, have

become very large during the past two decades. Bureau of the
Census figures on. size of eating place firms (SIC 5812) show
that chains had 12.8 percent of establishments and 27.6 percent
of sales in 1977, up from 3.8 percent of establ.tshments and 11
percent of sales in 1963.
In the 1979 Foodservice Industry Survey, chains ac~ounted for
12 percent of establishments and 27 percent of sales (app.
table 11). Growth by chains has come primarily from a real
increase in food consumption away from home and a decline in
operations of single unit firms. In 1966, single unit firms
accounted for an estimated 90 percent of the establishments
surveyed. In 1979, they had 71 percent of the establishments
and 52 percent of the s"lles. 'Sales data for 1966 are not
available for single unit firms.
There appears to be a relationship between firm size and average
sales per outlet, although other factors affect establishment
sales, such as menu specialty, type of food service, and kind
and size of business. Annual sales for single establishment
firms (independents) averaged $163,855. Chains had sales of
$500,422 per outlet, and firms with 250 or more outlets averaged
$519,915.

Franchise
Association

Foodservice franchise operations closely parallel those of large

corporate chains with trademarks, uniform identification symbols,
storefronts, and standardized products and prices. Franchising
enables the parent firm to expand its operation with only a
limited capital investment. Growth for some franchise firms has
been so rapid that some firms now in the largest: 100 were not in
business or large enough in 1965 to be included as one of the 400
largest foodservice firms in the country.
Establishments associated with a franchise firm accounted for 33
percent of tc)tal sales of meals and snacks, with sales between
franchisees clOd franchisors about evenly split <'app. table 12).
Marked differences were apparent in the types of food service in
which sales of franchise and nonfranchise operations were concen
trated. Franchise operations registered proportionately greater
sales at. fast: food places, and nonfranchise operations realized
proportionatl!ly greater sales at establishments that provided
sitdown service at tables or boothse Nonfranchise establishments
15

also were dominant in cafeteria operations which accounted for

about 14 percent of their total sales.
Average annual sales of franchise operations were at least twice
as great as sales of nonfranchise establishments for all primary
types of food service except cafeteria and room service where
sales were roughly equivalent. Sales of franchise establishments
averaged $392,282 for all types of food service, and the non
franchise group averaged $188,317.
Differences also existed within the franchise group of estab
lishments. The proportion of sales by franchisee/franchisor
establishments were about the same for those that provided waiter
or waitress service, counter purchase (eat elsewhere in estab
lishment), or room service. But the proportion of sales of fran
chisees that operated drive-up windows, carryout, or delivery
service reached 24 percen.t versus 11 percent for franchisors.
Conversely, sales of franchisors that operated cafeterias
amounted to 9 percent versus 2 percent for franchisees.
In total, sales of franchisor outlets averaged slightly higher
than those of franchisee outlets. But sales of franchisees were
greater in two of the four types of food service and the spread
in average sales was substantial. Franchisees outperformed
franchisor-operated outlets which offered roam service or drive
up windows, carryout, or delivery service. The opposite was
true for counter service and cafeteria operations. Although the
total number of establishments that primarily provided room ser
vice numbered about 12,000, the small number of franchise estab
lishments specializing in this service likely make co\nparisons
insignif~cant.

Years in Operation

Establishments in business for 5 or more years under the same

ownership and at the same location accounted for 76 percent of
total sales (app. table 13). Foodservice operations in insti
tutions were more stable in this regard than public eating
places. Eighty-three percent of their sales were at establish
ments that operated at the same location for 5 or more years
verses 7S percent for public eating places. By contrast, the
proportion of sales at institutions and public eating places was
the same, at about 2 percent for operations 1n business for less
than a year.
When classified by kind of business, avera.ge sales tended to
increase comparably with longevity at the. same location. Food
service departments in retail stores were an exception to this
finding. Average sales actually decreased as the longevity of
the operation increased. Although not confirmed by findings
from this study, it is possible that retail stores have given
added emphasis to food service in recent years. Foodservice
facilities were being enlarged as n~w stores were constructed or
older sto:oes remodeled. Lodging places, public hospitals, and
residential care facilities showed higher than average sales in
operations that were in business ~or less than a year.

16

Menu Specialty

Val"ied American plate meals accounted for about half of total

sales of all meals and snacks (app. table 14). Establishments
specializing in hamburgers and hot dogs accounted for an
additional 16 percent. Seafood establishments and those featur
ing sandwiches or steaks, chops, and roast beef ranked third,
fourth, and fifth, respectively.
Seafood establishments averaged more sal~s by far than t'\Atablish
ments featuring other menu specialties followed by foods~~!ice
operations specializing in steaks, chops, and roast beef or
varied American plate meals.
Although there were nearly three times as many outlets featuring
sandwiches and pizza, or ice cream, donuts, and pastry compared
with those featuring seafood or steaks, cQops, and roast beef.
total sales of the latter group ~ere only 11 percent less, prob
ably reflecting the effects of differing menu prices and patron
age. Average sales reflected these factors to some extent. For
example, establishments specializing in sandwiches ra'lked third
when classified by number of establishments and eleventh when
classified by average annual sales. Operations featuring poultry
ranked eleventh when classified by number of establishments and
fifth when classified by average annual sales.

Quantity of Foods
Received

Many kinds of food are represented in the billions of pounds of

food and nonalcoholic beverages sold by establishments repre
sented by the 1979 Foodservice Industry Survey. Each product
\.,as assigned to one of 20 major groups. Together, they reflect
the total mix of foods that move through the foodservice delivery
system. They are: dairy products and ices; fats and oils; flour
and cereal products; bakery products; beef and veal; pork; other
red meats; variety meats; meat products; poultry and eggs; fish
and shellfish; sugar and sweets; vegetables; fruits; juices,
ades, and drinks; beverages; soups, gravies, and sauces; prepared
foods; nuts and snacks; and condiments and seasonings.
In 1979, the quantity of foods received by the establishments
surveyed amounted to 49 billion pounds, up from 37 billion pounds
in 1969 (app. table IS).
The compounded annual increase of about 2.8 percent between 1969
and 1979 may be a conservative indication of real growth, because
of the tendency on the part of foodservice firms to purchase
less foods in bulk and more foods in serving units. The com
pounded annual increase in real dollar sales amounted to 3.6 per
cent for the same time period.

Major Food Groups

During the lO-year period 1969-79, factors other than growth and
structural change affected foodservice operations and their food
offerings. This period saw a stronger demand by eating place
patrons for lighter foods, so fruit and salad bars became common
place; prepared foods probably were substituted to some extent
for veteran chefs or otherwise used by eating places to expand or
make attractive alternate meal and snack offerings. Use of pro
ducts associated with breakfast increased as more eating places
made this service available.
17

In 1969, dairy products and ices, and vegetables represented

the two principal major food groups, each accounting for about
18 percent of all foods received (fig. 2). In 1979, these
groups retained their rankings as the two principal food groups,
but the percentage of total foods accounted for by dairy pro
ducts and ices decreased to 16.4 percent, and vegetables in
creased to 18.5 percent, due to a change in the total mix of all
foods received (fig. 3) . For example, when the market for dairy
products and ices increased by 16 percent between 1969 and 1979,
the market for all foods increased by 32 percent. On the other
hand, use of vegetables grew at a slightly higher rate than the
average of all foods, probably reflecting the increased avail
ability of salad bars and patron preference for lighter foods.
Bakery products and beef and veal did not change their relative
standings between 1969 and 1979, but the percentage accounted
for by beef and veal decreased from 9 to 7 percent, and bakery
products increased from 10 to 13 percent. The decline in beef
and veal away from home parall~led the national decline in per
capita consumption of these products between 1969 and 1979, from
84.7 to 79.8 pounds per capita.
Sugars and sweets, in sixth place in 1969, ranked fifth in 1979,
although the percentage of all foods decreased marginally from
6.7 percent in 1969 to 6.2 percent in 1979. Use of fruits re
mained in tenth position, and the percentage of foods accounted
for by fruits also remained about the same.
Flour and cereal products and prepared foods advanced between'
1969 and 1979 as did the percentage of all foods accounted for
by these groups. In 1969, the poundage of prepared foods re
ported was less than that of any major food group. But by 1979,
prepared foods advanced to fifteenth position and slightly in
creased the proportion of all foods for which it accounted, from
0.9 to 1.1 percent.
Individual Foods

Another indication of growth in food service was the number of

individual products that tallied more than 500 million pounds
each received by establishments. In 1969, 13 products were in
this category; by 1979, the number inc'reased to 24.
Although the list of foods numbered into the hundreds, a sur
prisingly few products accounted for half of the total quantity
of foods received by the establishments surveyed. Of the
following 16 products that made up this group, down from 21 in
the 1969 survey, 10 were especially noteworthy, acc~unting for
1.3 billion pounds or more each. The values are provided on
p. 21.

White fluid milk--the leading product by far in 1969--maintained

its dominance in 1979 with 4.6 billion pounds, almost twice as
much as potatoes, the second leading product. Milk accounted
for 9 percent, and potatoes for 5 percent, of all products re
ceived.

18

Figure 2

Establishments With food Service, Distribution of Estlmatad Quantity by Food Group,

UnlladStat.s,1969
Percent
2.8 Condiments, seasonings
0.9 Prepared foods
1.2 Soups, sauces, gravies
7.0 Beverages

Percent
0.6 Nuts, snacks

18.8 Dairy products,

ices

2.1 Juices, ades, drinks

3.6 Fruits

4.8 Fats, oils

\0

3.1 Flour, cereal

products
17.8 Vegetables

9.5 Bakery products

6.7 Sugar, sweets _ _ _ _ _..J

9.0 Beef and veal

2.7 Fish, shellfish - - - - - - - - - '

5.2 Poultry,

eggs---~--------l

Figures may not add to 100% because of rounding.

4.0 Other meats

_.

Figure 3

Establishments With Food Service, Distribution of Estimated Quantity by Food Group,

United States, 1979
Percent

1.1 Prepared foods

1.3 Soups, sauces, gravies------
3.4 Beverages - - - - - - - - " " \ .
1.1 Juices, ades,
3.9

Percent
. . . . - - - - - - - - - - - - - 4 . 4 Condiments

. . . . - - - - - - - - - - - - 1 . 4 Nuts, snacks
- - - - 1 6 . 4 Dairy products

drinks---~

Fruits------~

5.9 Fats and oils

N

5.,3 Flour
18.5 Vegetables - - - - 1

12.6 Bakery products

6.2 Sugar, sweets ----~
2.0 Fish, shellfish _ _ _ _ _ _ _..J
5.5 Poultry, eggs __________-....J
'Figures may not add 10 100% because of rounding.

' - - - - - - - 7 . 1 Beef and veal

L.---.--------3.8 Other meats

Food product
White fluid milk, incl. low fat
Potatoes, excl; sweetpotatoes
Flour, excl. mixes
Beverage fountai.n syrups
Bread, excl. cornbread
Ground beef and veal
Cheese, incl. imitation and cottage
Shortenilng, excl. oil
Buns, excl. rolls
Eggs, incl. egg substitute
Steak, beef and veal
Lettuce, incl. leaf and head
Cream, incl. substitutes
Tomatoes, incl. paste and stewed
Crackers, unsweetened
Roasts, beef and veal

Mil. pounds

Percent

4,560
2,363
1,924
1,870
1,822
1,605
1,546
1,543
1,491
1,330
903
857
829
697
612
608

9.3
4.8
3.9
3.8
3.7
3.3
3.1
3.1
3.0
2.7
1.8
1.7
1.7
1.4
1.2
1.2

Three additional foods--flour, beverage fountain syrups, and

bread--with about 1.9 billion pounds each, accounted for 4
percent of the total pounds received. Flour and bread, in third
and fifth positions, increased in level of importance from the
fifteenth and tenth positions in 1969.
Ground beef and veal, cheese, shortening, buns, and eggs each
made up 3 percent of receipts. Whe~~as ground beef and veal and
buns slipped slightly in overall importance since 1969, cheese
and shortening rose from fourteenth and seventeenth, respec
tively, to seventh .and eighth in 1979. Eggs dropped. from ninth
in 1969 to tenth in 1979, although this product had a 76-percent
increase in pounds received. During the same period, total
consumption of eggs, both at home and away from home, declined
from 39.4 to 35.3 pounds per capita.
The remaining foods in the group of 16 each accounted for 1 to 2
percent of the quantity of all foods received. They are in order
of importance: steak, lettuce, cream, tomatoes, unsweetened
crackers, and beef and veal roasts.
Kinds of Business

Real growth in the market for food away from home is seen in the
increase of foods received by public eating places between 1969
and 1979. As noted previously, public establishments existed
primarily to sell a product or service for profit. Food service
in institutions is viewed as rendering a service, although a
profit is sometimes possible. The data have not been adjusted
for differences in methodology between the two surveys, but ~he
physical amount of product received by public eating places
increased by nearly a quarter (app. table l6). Institutions
performed even better, showing about 25 percent of the quantity
of all foods reported in the 1979 survey, and receiving almost
75 percent more product in 1979 than was received in 1969.
21

Differences in methodology between the 1969 and 1979 surveys may

have slightly increased estimates for public eating places com
pared with those for institutions. For example, in the insti
tutional sector, the 1979 sample included Federal hospitals but
excluded fraternity and sorority residential houses. Public eat
ing places, on the other hand, lost representation of food
service in foodstores and certain types of theaters. But sport
ing or recreational camps, included with institutions in 1969,
were classified in the public sector in 1979.
Separate eating places were the most important segment of the
food service industry containing more outlets, serving more meals
and snacks, and accounting for more sales than the other busi
nesses. Separate eating places accounted for 59 percent of the
total quantity of food received by all establishments, up 35
percent from 1969 (app~ tabl.e 17).
Hospitals, with 7 percent of total foods in 1979 and 6 percent
in 1969, increased the quantity of product received in 1979 by
about one-half. Conversely, colleges and universities reported
31 percent less product in 1979 than in 1969. Since the number
of full-time students increased 25 percent between 1969 and 1979,
the quantity of product received by colleges and universities
would be expected to have increased, all things being equal.
Possible explanations would include changes in eating habits:
proportionately more students eat off-campus; many people, espe
cially college-age persons, eat nutritional, lighter meals and
snacks, which may have had a negative impact on gross food ton
nage; proportionately more students live at home and eat there;
differences in methodology and data collection procedures; and
survey error.
Establishment Size

The proportion of the total quantity of food receipts in 1979

ranged from 9 percent for establishments with sales of at least
$1.25 million yearly to 20 percent for those grossing $40,000 to
$100,000. Establishments in other sales intervals did not vary
significantly, each accounting for about 14 percent of foods
received.
The total market for food as represented by a given sales inter
val is a factor of the number of outlets that comprise the
interval and the sales size of establishments therein. For
example, 31 percent of all establishments grossed $200,000 or
more in food sales, annually, and accounted for about half the
quantity of foods received, whereas approximately half of all
establishments grossed under $100,000 and accounted for 35
percent of food receipts. Nevertheless, small establishments,
those with $40,000 in food sales, can be an important market for
certain foods. This group accounted for only 15 percent of all
foods, yet sold 48 percent of the nuts and snacks received. A
substantial number of establishments in this classification were
separate drinking places, which are good outlets for some snack
products.
Establishments grossing $200,000-$350,000 sold 12 percent of all
foods and 24 percent of juices, ades, and drinks; those with
22

sales of at least $1.25 million, annually, accounted for nearly

20 percent of noncitrus fruits but sold only 8 percent of all
foods. A proportionately higher number of establishments clas
sified as 'hospitals, nursing homes, colleges, and hotels and
motels likely are important outlets for these products.
In aggregate, there was a general relationship between estab
lishment size, as measured by sales, and average quantity of
food per establishment. All establishments averaged 35,000
pounds, ranging from 25,000 pounds for' establishments with sales
of less than $40,000 to 70,000 pounds for establishments with
sales of at least $1.2'; million annually. The relationship ap
peared to be closer fcir separate eating places than for all
establishments. Howeve'L: j considerable variation existed among
products by size of busine~s, because of the diversity of foods
received, differing menu specialties, and types of food service
offered by establishments.
Equipment and
Nonfood Supplies

Demand for foodservice equipment and nonfood supplies is a

function of many factors, including wage rates and availability
of foodservice personnel, the types of foods and services offered
by eating places, and the cost of equipment.

Equipment

Energy conservation efforts of foodservice management and the

relative energy efficiency of equipment are factors, in addition
to the above, which may affect demand. Changes in one or more
of these factors or in the total number of eating places could
substantially affect the potential market for a given type of
equipment. Conversely, the number of pieces and types of equip
ment available in foodservice establishments could affect the
quantity of food purchased and stored, the forms in which it is
purchased, and the extent to which it is processed.
Information was obtained on more than 150 items of food service
equipment used for food and beverage receiving, storage, pre
paration, cocking and serving, and for sanitation and mainten
ance tasks.
The number of iced tea dispensers and beverage dispensers
increased 21 percent and 32 percent., respectively, between 1966
and 1979, and cream dispensers and milk dispensers decreased 65
percent and 30 percent, respectively (app. table 18). Silverware
washers also decreased substantially from about 24,000 in 1966
to 8,000 in 1979. Changes in equipment use often reflect new
products and changes in operational methods, eating patterns,
and structural characteristics of the industry.
Reach-in refrigerators increased in number from 735,000 to
1,050,000 and walk-in refrigerators, from 177,000 to 263,000.
Since the number of estab1tshments increased only about 2 per
cent between 1966 and 1979, growth in refrigeration capacity
would indicate a marked change in the forms in which foods are
received and stored.
The market for convection ovens grew from 37,000 to 119,000, an
increase of 222. percent. The markets for both gas and electric

23

convection ovens .increased 186 percent and 3:50 percent,

respectively.
Deck-type roasting and baking ovens decreased about 19 percent
between 1966\ and 1979. The gas unit decreased more than the
electric unit, but still had about 80 percent of the total
market.
Kind of Business

Public eating establishments generally had a substantial share

of the market .for most equipment simply because of the large
number of establishments and the diversity of foods and services
offered. In many instances, however, their market share was less
than might be indicated by the number of such establishments.
Public eating places, which make up 87 percent of the estab
lishments surveyed, accounted for 82 percent of. the market for
all equipment. This varied from a low of 76 percent for
sanitation and maintenance equipment to a high of 86 percent for
holding and serving equipment.
Public eating places represented about 86 percent of the markets
for refrigerators and freezers, almost equal to the proportion
that the number of such establishments would indicate. Public
eating places dominated purchases of fryers and broilers, ac
counting for 94 and 91 percent of these categories, respectively.
Institutions, accounting for 13 percent of the establishments
surveyed, had 2:5 percent or more of the markets for hand trucks
and dollies, food mixers and beaters, conveyor-type toasters, and
rack-type gas ovens.
Considerable variation existed in market shares represented by
public and institutional eating places within certain groups of
equipment. Surveyed establishments bought 1.3 million refrig
erators, an average of 3 to 4 per establishment. Institutions
accounted for a proportionately larger share of the markets for
walk-in, reach-in (full size), and mobile cart refrigerators.
But public eating places bought 95 percent of the counter and
undercounter refrigerators.
Hotels, motels, and tourist courts, while only 4 percent of the
total number of establishments, had 16 percent of the light/
medium duty electric ranges and waffle irons and 34 percent of
the rack-type electric ovens; separate drinking places, 8 percent
of the establishments, had 13 percent of the light/medium duty
gas ranges, 16 percent of the electric pizza ovens, and 18 per
cent of the electric infrared ovens; and recreational or amuse
",ent places, with 6 percent of the establishments, accounted for
12 percent of the gas infrared ovens, 17 percent of the electric
pizza ovens, and 21 percent of the low-temperature gas ovens.
Hospitals served an average of three times as many persons each
day as public eating places. The size and nature of the oper
ations of hospitals often are reflected in the types and amounts
of equipment reported. Hospitals, with. only 2 percent of the
establishments, had over 30 percent of the markets for an
24

estimated 33,800 portable dish dispensers, 9,500 mobile cafeteria

lines, and 6,700 conveyors.
Public eating places represented the major market for most types
of equipment, although institutions frequently accounted for a
greater share of the markets for many items of equipment than
otherwise would have been indicated by the number of such
establishments.
Nonfood Supplies

Information obtained on nonfood supplies in 1979 is considerably

expanded over that in the 1966 survey. In 1979, information was
obtained on about 110 items including permanent and disposable
dinnerware and tableware, food wraps, containers of different
types, carryout supplies, and selected paper products.
Comparisons between the 1979 and 1966 data are difficult because
categories were defined differently in many instances. For ex
ample, in the 1966 survey, dinnerware was categorized as china,
glass, nondispoaable plastic, or disposable plastic. In the
1979 survey, dinnerware consisted of 12 specific pieces based
on it.s physical properties.
Data showed an increase in the percent of establishments report
ing disposable supplies and a decrease in those reporting
permanent products. Disposable tableware, used in 1966 by only
26 percent of the establishments, was used in 46 to 53 percent
of the establishments in 1979 (app. table 19). Disposable bev
erage containers, used in 1966 by 47 to 62 percent of the
establishments, was used by at least 78 percent of the estab
lishments.
Use of glasses dropped 10 percentage points in 1979 from 1966.
Use of silver-plated tableware also was indicative of change
in industry structure since 1966, although increases in silver
prices may have contributed to the decline. Eleven percent of
the establishments surveyed in 1966 used silverware; 3 percent
used silverware in 1979.

Kind of Business

Use patterns between the public and institutional market segments

differed markedly but generally reflected the characteristics of
their respective operations. Proportionately more institutions
reported using permanent dinnerware and tableware, and propor
tionately more public eating places reported using carryout sup
plies, such as lids, cartons, and cylindrical food containers
and other disposable foodservice supplies.
An average of 64 percent of the institutions used permanent din
nerware and 91 percent used metal tableware (not silver). Public
eating places used 45 percent and 62 percent, respectively, of
these products. Conversely, about 35 percent of the institutions
and 47 percent of the public eating places use loose, disposable
tableware.
At times, use patterns for disposable supplies were about the
same between public and institutional eating'places. Papler
napkins were used by about the same proportion of public and

25

institutional eating places, although sharp differences existed

when napkins were classified as single-ply and multi-ply napkins
and as cocktail, luncheon, and dinner napkins. About the same
proportion of public and institutional eating places also used
6- to 14~ounce drink cups. Use of disposable plates and bagged
settings of disposable tableware--primarily by hospitals--gave
institutions an edge over public eating places in the proportion
of establishments reporting these products.
Vending Machines

Food vending in this survey was restricted to venGcd food lo

cations that had facilities in the immediate area for eating
food and in which a person with food records was available.
Respond~nts in establlahments meeting these criteria reported
information on numbers of machines and the percent of annual
sales for each of nine product categories: soups and hot canned
items; milk and chocolate drink; soft drinks; sandwiches; ice
cream; fruits; candy and packaged confections; crackers, cookies,
or cakes; and coffee, tea, or cocoa. A tenth category classified
products not fitting any of the above descriptions.
About 9.1 percent of the 378,000 establishments represented by
the survey had food-vending machines, up from 6.8 percent in 1966
(app. table 20).
Although public eating places had substan
tially more machines than institutions, proportionately more
institutions reported them available.
Within the public sector, one in every five lodging places and
one in four recreation or amusement places had food-vending
machines. A high proportion, about 35 percent, of the outlets
classified as other public also had machines. This group in
cluded food service at such places as office buildings, facto
ries, and airports.
Private hospitals in the institutional sector comprised the
single kind of business most likely to engage in food vending.
Nearly half the establishments of this type had vending machines.
Colleges and universities also had a high incidence of use with
slightly more than 30 percent reporting this service.
Machines vending eoft drinks or candy and confections are avail
able in 85 and 51 percent, respectively, of the establishments
that provided food vending, about the same proportions that
existed in 1966. However, soft drink machines accounted for 42
percent of total machines, up from 28 percent in 1966, and candy
and confection machines, at 22 percent, were up only slightly
since 1966.
Machines vending crackers, cookies, or cake, the third most prom
inent category, did not change after 1966, being available in 28
percent of the establishments that had food vending, and ac
counting for 11 percent of the machines.
Machines vending milk and chocolate drink averaged $2,445, an
nually, the highest for any of the nine categories. Other
categories that averaged more than $2,000 per machine included
those that vended sandwiches, soft drinks, and hot canned itemS.

26

Average sales for remaining categories ranged from $1,947 for

fruits to $1,731 for crackers, cookies, or cakes. The average
of all categories was $2,002. For each category, average sales
of vended foods per establishment exceeded average sales per
establishment of each category. This indicates that some estab
lishments had two or more machines dispensing the sa.e product
category.
Use of Energy
Sources

Ne~r1y all establishments used electricity as their primary

energy source for lighting, refrigeration, and air-conditioning

(app. table 21). Gas was used in three out of four establish
ments, primarily for cooking and heating. The third prominent
energy source, fuel oil, was used for heating. Propane was
used primarily for cooking.
The percent of establishments using the various sources of
energy generally equaled the distribution of establishments when
they were classified by primary type of food service, except for
those which offered table and booth service. Wl"d.le this group
accounted for 49 percent of all eating places, 31 percent of
the establishments using gas as their primary en~rgy cource and
62 percent of those using propane belongea to this group.
Electricity used for cooking was a backup or secondary energy
source in an additional 17 percent of establishments. Gas used
for cooking was the backup source for 6 per~ent of the estab
lishments. In total, an estimated 48 percent of establishments
used electricity for cooking either as a primary or secondary
source. Gas was used for cooking by an estimated 68 percent of
establishments.

Cost Components

Components of cost varied among eating places of different kinds,

types, and sizes. Two costs that are basic and especially impor
tant to all operations because of their magnitude are food and
labor costs. Another component that is becoming more important
to foodservice operators is the. cost of energy. Cost data in
1979 were not based on official accounting records but rather
were estimated by respondents during personal interviews. Values
were imputed for nonrespondents based on averages reported by
similar kinds of establishments. Further, adjustments for re
ported values were made when such values were substantially more
or less than the specified limits imposed on the data.

Food

The cost of food was the most important component in food ser
vice. As a percentage of sales, the cost of food exceeded the
next component by about 16 percentage points.
Respondents reported a 1979 annual cost of $33 billion for food
and nonalcoholic beverages, up about 53 percent since the 1966
survey, after adjusting for inflation.
Institutions purchased more food than public eating places on an
establishment basis. Average food costs at institutions, at
$88,159, exceeded the overall average for all establishments by
11 percent. The food bill in hospitals and universities was signi
ficantly higher than the average, reflecting their mass feeding
27

operations. The bill :in smaller institutions, such as residential

care and nursing and p~rsonal-care facilities, was lower than
the average. Separate drinking places, with costs at $24,846
per outlet, showed lou'er average costs. than any other kind of
business.
The food costs-to-sales ratio of 38.9 percent was much less than
the 44.6 percent found in the 1966 survey, probably due to a
change in the structure and organization of the industry (app.
table 22). That change reflected fewer single unit firms, which
tended to be smaller and may have had higher food costs, and more
chain outlets and franchise outlets which offered more special
ized menus and are thought to exercise greater control over food
costs.
Variation in food ratios was less when establishments were clas
sified by primary type of food service than when they were
classified by kind of business. The ratios ranged from a low of
36 percent for drinking places to 43 percent for colleges and
universities when classified by kind of business. When clas
sified by primary type of food service, the ratio range wa.s only
2 percentagf'. points. Some educational facilities may subsidize
their foodservice operations to provide meals and snacks at
lower costs. If widespread, this practice may effect a higher
ratio for .components of cost than experienced by other kinds of
businesses.
Many factors affect the food cost-to-sales ratio of an estab
lishment. And no one ratio may be a.pplicable to all establish
ments. When using ratios as a basis for comparison, an operator
should select the ratio that most nearly depicts the operation.
The operator also should consider potential impacts of other
factors on the business which could trigger differences between
the ratio and that to which it is being compared. Such factors
would include, but not be limited to, establishment location,
dining ambiance, menu specialty, purchasing practices, supply
sources, availability of entertainment, food preparation and
processing, and firm policy.
Payroll

Payroll costs, defined as "labor payroll before deductions,"

averaged 23 cents per dollar of sales for all establishments
surveyed (app. table 23). Costs at institutions averaged 2 cents
higher, and costs at public eating places were slightly less.
Colleges and universities carrying payroll costs of 31 cents
for each dollar of sales had the highest costs among institu
tions. Lodging places showing payroll costs of slightly less
than 29 cents and retail stores with costs of 26 cents were the
highest among public eating places. Separate drinking and
eating places carrying payroll costs of 22 cents per dollar of
sales were the lowest.
Variations in payroll costs were greater when establishments were
classified by kind of business than when classified by size of
business. Apparently, the establishment's size of business had
little effect on average payroll-to-sales ratios. In a few

28

instances, however, some general trends were observed for cer

tain kinds of businesses, but, for the most part, results were
variable and mixed.
Energy

Demand for energy associated with away-from-home eating nearly

doubled over the past two decades, if energy use paralleled in
creases in real sales of eating places (SIC 5812). Food servic~
offers unusual opportunities for energy savings and conservation
because of the magnitude and growth of this energy intensive
industry.
Annual costs for energy in all forms totaled about $4 billion,
which amounted to 4,,7 cents per dollar of food and nonalcoholic
beverage sales (app. table 24). However, some respondents may
have r.eported energy costs for the entire establishment rather
than the actual amount used by the foodservice operation, as re
quested. Thus, this estimate may have had an upward bias due to
the apparent inaccuracies of some respondents at smaller food
service establishments, such as those doing less than $40,000,
annually~
The same bias applies to those who operated facilities
in certain kinds of businesses, such as nursing homes, who may
not have separated the energy cost for the foodservice operation
from that of the total establishment.

Dinnerware

This information is useful in identifying differences among food

service operations and as a basis for general comparisons. Total
dinnerware costs, including both disposable and permanent items,
were estimated at nearly $4 billion. Variations in dinnerware
costs when expressed as a ratio to food and nonalcoholic beverage
sales were within 1 percentage point of the overall average of
4.6 percent for all kinds of businesses, except public hosptials,
which were higher at 7.2 percent (app. table 25)~ Variations
were even less among establishments when they were classified
by size of business. Maximum variation from the overall average
was 0.7 percentage point on the high side and only 0.2 on the
low side.
Public hospitals, with higher than average costs when analyzed by
kind of business, also had higher than average costs when ana
lyzed by size of business. Cost-to-sales ratios for dinnerware
were higher for public hospitals than the averages for six of
seven size classes~ And then, the ratio for the seventh size
class equaled the average for that class.

Cleaning Products

These costs amounted to nearly 1 percent of food and nonalcoholic

beverage sales, representing a substantial market to manufac
turers of such products.
Automatic dishwashing detergents accounted for 33 percent of the
annual cost of $737 million spent on cleaners by all establish
ments surveyed. (app. table 26). The val'Je of automatic dish
washing detergents was about three times that of chemical
sanitizers, manual dishwashlngdetergents, dishwashing rinse ad
ditives, and automatic laundry detergen.ts, which each accounted
for about 1 of every 10 dollars spent for housekeeping and equip
ment cleaners. Other cleaning products, such as manual laundry
29

detergents and cleaning additives, together accounted for 23

percent of the total cost for cleaners.
The cost of cleaning products, as a percentage of sales, averaged
more for institutions than for public eating places, although
the cost for lodging places at 1.7 percent was the same as for
nursing and personal-care facilities, the highest in the insti
tutional sector. For most establishments, however, costs for
cleaning products averaged less than 1 percent of sales.

30

APPENDIX I-

Methodology

The survey plan was to obtain information on food and non

alcoholic beverages, industry structure and organization, and
economic and physical characteristics of establishments that
provided food service.

Sample

The sample design was a stratified, two-stage probability pro

portional to size sample. Stratification was by the four census
.regions and, within these, by six zones based upon degrees of
urbanization defined as:
Zone l--Core .counties of large metropolitan areas--counties that
contained the primary central city of a Standard Metropolitan
Statistical Area (SMSA) with a population of at least 1 million;
Zone 2--Fringe counties of large metropolitan areas--counties
that did not contain the central city of an SMSA with a popu
lation of at least 1 million;
Zone 3--Counties of medium metropolitan areas--counties of an
SMSA with a population of 250,000 to 999,999;
Zone 4--Counties of small metropolitan areas--counties of an
SMSA with a population of less than 250,000;
Zone 5--Counties of nonmetropolitan urbanized areas--counties
that had an aggregate urban population of at least 20,000 and
were not part of an SMSA; and
Zone 6--Counties of nonmetropolitan rural and less urbanized
areas--counties that had an aggregate urban population of less
than 20 t OOO and were not part of an SMSA.
In the first stage of the design, where the county was the
primary sampling unit, each county within a zone was randomly
selected with a probability proportional to its 1970 population.
Thus, a county with a large population was more likely to be
selected than a county with a small population, and some
counties with above-average populations were selected more
than once. Using a systematic sample, a total of 200 selections
of 179 unique counties were made to represent the contiguous
United States. Each selection was treated as a cluster of
establishments for interviewing purposes.
In the second stage of the design, where the establishment was
the primary sampling unit, foodservice establishments within
each county were drawn at random from name and address lists
obtained primarily from State, county, or municipal officials
who issued licenses or permits or who inspected food service
facilities. If a county was selected mowe than once, new
subsamples were used with each selection.
For each of 200 selections, a primary sample, as well as a
secondary and tertiary sample, was drawn. The secondary and
tertiary samples were drawn independently to accommodate
potential refusals, out-of-business operations, and closures.
Where possible, each sample contained a hospital, a college
31

or university, and 14 additional establishments representing

other sampled kinds of businesses that provided' food service.
Hospitals were randomly selected with probability proportional
to the number of inpatients in a county. Institutions of
higher learning were randomly selected with probability propor
tional to student enrollment. The lists of hospitals and
institutions of higher learning were from U.S. Department of
Health, Education and Welfare records. The 14 additional
establishments were selected systematically and with equal
probabilities within the primary sampling unit. Thus, a total
of 16 establishments plus alternatives when available were
chosen for each of 200 clusters.
Field procedures required including all eligible establishments
in the primary sample, with one exception, before drawing estab
lishments from the randomly listed secondary and tertiary
samples. An eligible establishment provided meals and snacks
and had its own kitchen(s) or food preparation area(s) and
records o~ foods received, although its records may have been
maintained elsewhere. A food-vending service was considered
eligible i f facilities were available in the immedic.(te area for
eating and if a person with food records was at the ~stabli8h
mente Personal interviews and self-administered Food Item
Recording Booklets (see section on Data Collection) were used to
collect the information. Normal cutoff procedures for nonres
ponse were followed. Of the 8,770 establishments contacted,
6,256 establishments were eligible to be interviewed and, of
these, 2,272 provided the detailed information required. Thus,
about 1 of 3 eligible respondents participated in the survey.
The random selection included 15 outlets of a large foodservice
firm in the primary sample, but authorization could not be
secured to contact these outlets to obtain scheduled interviews.
Because of the size of this firm and its unique operation,
alternate establishments were not selected as substitutes.
Instead, an establishment profile was constructed and imputed
for scheduled interviews as required.
To minimize the potential effect of seasonal factors on annual
estimates of food usage, interviews were scheduled over 12
months. Establishments within each cluster were assigned the
same reporting period that was randomly assigned to the cluster.
Within each stratum, clusters were systematically selected
where possible to assure that interviews were conducted in each
geographic tegion and urbanization zone during each interview
ing period.
Estimation

In the first stage of the probability design, selected counties

accounted for 43 percent of the populati~n. In the second
stage, interviewed hospitals accounted for 11 percent of the
inpatients located in the selected counties; and universities
accounted for 18 percent of student enrollment. All additional
kinds of businesses interviewed accounted for 1 percent of such
businesses. The sampling rates were different for each cluster,
and within clusters, for hospitals, instituti()ns and other

32

business. Individual rates~ in conjunction with appropriate

adjustments, resulted in the following expansion formulas:
24

u.s. totals:

T -

i-I

Ti ,

with

Tij -

Aij .Bij .Xijk ,

ni.

k-l

where:
i-stratum or an urbanization zone within a region.

- county unit selected within a stratum.

- establishment in a county.

ni

- number of county units selected in stratum i.

Aij

population in stratum i .
population in county j
INBUS

Bi

( TRIED
j

INBUS j - establishments from the sample list in county j that

were contacted and found to serve food (f.ncludes
refusals).
TRIEDj - all establishments from the sample list in county j
that were contacted, whether they served food or
not (includes refusals and ineligibles).
TNUMj - total number of establishments on the sample list for
county j.
mj - number of eligible establishments with completed
questionnaire information in county j.
Xijk - response to particular questions on questionnaire.

33

Number of establishments in INBUS j , TRIED j , TNUM j , and mj would

be replaced by the number of inpatient days when projectIng all
data for hospitals as well as by the number of students ~nrolled
when projecting all data for colleges and--universities other than
the number of such establishments.
Sampling and
Nonsampling
Variation

Survey estimates are based on a probability sample. The sample

used is one of a large number of potential similar samples that
could have been selected using the same design. Although an
estimate based on one sample would be expected to differ from
that of any other sample from the same design, the average of
estimates from all such samples would be close to the estimate
derived from a complete enumeration of the population, other
things being equal.
A second cause of differences between survey estimates may result
from comparing estimates derived from samples that are based
on different size and design characteristics, such as an
estimate from the 1966-69 survey and from the current survey.
Other types of errors in a survey estimate can be attributed
to the collection and processing of data: (1) inability tooh
tain information about all cases in the sample; (2) mistakes in
following instructions and in recording, editing, or coding the
data obtained; (3) errors in response; (4) difficulties in
definition and differences in the interpretation of terms and
questions; and (5) other errors of collection, response, cov
erage, and estimation for missing data.
As in most surveys, nonsampling errors may have a greater impact
on a given estimate due to t.he nature of the question being ad
dressed. For example, less nonsampling error would be expected
for an estimate based on a simple YES or NO questio~ regarding
availability of food-vending machines than would be expected for
a more detailed and difficult question regarding the percent of
vended food sales accounted for by milk and chocolate drink.
Estimates could be affected by participation bias of establish
ments of the same type having similar size and menu character
istics. To the extent that large establishments tended to
participate more frequently than small establishments, estimates
associated with size of operation would be biased upward.
Conversely, if pizza outlets tended not to participate as often
as establishments with other menu specialties, estimates asso
ciated with foods, equipment, and supplies used by pizza outlets
would be biased downward.
In this survey, the establishment was the sample obser',ation, an
important distinction for kinds of businesses that have two or
more foodservice operations at different locations at the estab
lishments, such as hospitals and colleges. That is, the entire
college, including all buildings on a particular campus, was
considered an establishment. Estimates associated with these
establishements would be biased downward i f interviews were not
completed in all foodservice operations at the establishment, or

34

if applicable, estimates were not imputed to represent such

operations.
Estimates for
Nonsurveyed
Segments

Projected totals for foodservice establishments included directly

in the survey represented an estimated 81 percent of the purchase
value of all foods moving through the away-from-home delivery
system. Segments of the industry not represented included those
that operated in conjunction with elementary and secondary
schools, the military services, correctional institrltions, pro
grams for senior citizens, child day-care services, churches and
synagogues, fraternity and sorority residential houses, ~oarding
houses, intransit feeding, mobile lunch and ice cream wagons,
foodstores, and selected types of theaters and vended food lo
cations. Estimates for segments not included in the sample
survey were developed by USDA.
A given estimate for the total foodservice industry may be
imputed by multiplying the estimate for the same item from the
survey by a factor of 1.24. This exercise assumes comparability
between the nonsurveyed and surveyed segments of the foodservice
industry, which may not always exist. For example, av.erage
milk consumption in schools, a nonsurveyed segment, is much
greater than that in any surveyed segment. Thus, it would be
expected that an imputed estimate for milk for the entire
foodservice industry would be on the low side. Conversely,
estimates for other prt.'ducts may be on the high side. Thus,
researchers are caution~d against using this approach without
giving full consideration to differences between the surveyed
and nonsurveyed industry segments and how such differences
may affect the estimate of the item to be imputed.

Data Collection

Personal interviews and self-written Food Item Recording Booklets

were used to collect the data. To minimize the potential effect
on annual estimates of food use due to seasonal differences,
interviews were scheduled each month beginning in November 1978
and ending October 1979. One-twelfth of the 200 county selec
tions were surveyed during the middle 2 weeks of each month.

Procedure

Each interview included a personal interview, a food purchase

diary, and a final interview when the diary was picked up.
Personal interviews were conducted to establish that the
food service establishment met the study definition. Establish
ments that met the criteria were provided a Food Item Recording
Booklet. The respondent recorded all food purchases for the
establishment during a consecutive 7-day period. Classification
data and information on economic and operational characteristics
of estat~ishments, such as menu specialty, franchise affiliation,
firm size, meals served, and years in operation also were
obtained during the initial interview.
Followup personal interviews were conducted with the same re
spondent to check the Food Item Recording Booklet and to obtain
other required information on equipment, nonfood supplies,
energy, number of workers, sales, and selected components of
cost.

35

Interviewer
Training

Field supervisors and interviewers received briefings on the

survey objectives, conduct of the interview, and workings of
survey instruments. Field supervisors were trained in using a
detailed instruction booklet and conducting personal briefings.
Field materials along with instruction booklets were mailed
to supervisors before the meetings for study before the personal
briefings. Each local supervisor, in turn, personally briefed
the interviewers who worked on the study. In those areas where
a new interviewer was hired, the hiring and training of the
interviewer was conducted personally by a full-time salaried
regional field supervisor. Where more than one cluster of inter
views was conducted at a particular location, the same group of
interviewers was used for each cluster.

Qhality Control

Completed questionnaires were first checked by local supe~7isors

to control the quality of data collected in the field. As a
standard procedure, approximately 25 percent of each inter
viewer's completed interviews were validated by telephone. Some
of the validation was accomplished by the field supervisor, but
at least 10 percent was done by the headquarter's staff.
Quality control in the coding and editing operation included a
check for the completioa of all questionnaires and check-coding
of 10 percent of each coder's work by the coding supervisor.
The keypunching operation that transferred data from question
naires to punch cards was verified by a second person<. Further,
a computer consistency check of all information was also per
formed. This step included checking the punched responses for
consistency within established coding and editing procedures.
Where inconsistencies were found, the original questionnaire was
inspected, and corrections in coding and punching were made.

Commodity Reviews

Food volume estimates from this survey were reviewed by USDA

commodity specialists. Reviews were based on personal knowledge
about their respective commodities and other available data, in
cluding findings from a 1969 survey of the foodservice industry
and consumption and use data for agricultural products.
In general, reviewers indicated that the survey estimates were
reasonable. As with any survey in which thousands of estimates
are generated, selected estimates were thought to deviate from
expected values either on the high side or on the low side.
Following is a summary of reviewer comments:
1. Bakery products, flour and cereals, and fats and oi1s-
"We do not find any items that appear unreasonable,"
a.lthough "precise data to check against" are not
available.
2. Red meats-- ....... generally confirmed the numbers as far
as possible."
3e Dairy products and ices--"We do not have a good basis

for judging the numbers, especially the specialty items

the estimated volume of mi1k is probably
36

underestimatedftom 2 to 4 percent cheese

is probably overestimated from 3 to 5 percent."

4. pou1try--"Estimate,s for the quantity of chicken are

somewhat lower than expected, by about 30 percent."

s.

Other estimates that deviated from expected values on

the high or low sides include:
Low
beverage fountain syrups

carbonated soft drinks

instant coffee

mixes and bottled water

carrots

potatoes

beets

lettuce

canned peas

celery

lima beans

frozen peas

frozen asparagus

sauerkraut

broccoli

brussels sprouts

spinach

cauliflower

lemons

cucumbers

37

AUDITS &SURVEYS, INC.

One Park Avenue
Nev York, New York 10016

APPENDIX II--SURVEY FORMS

PROJECT '4860
1978 - 1979

rs=n

l.k.2J

AWA Y-fROM-HOME fOOD STUDY

SCREENING/CAll RECORD fORM

FOR OFFICE USE ONLY

0-8)

NOV - 01
DEC - 02

APR - 06
MAY - 07

JAN - 03
FEB - 04
MAR - 05

JUN - 08
09
AUG - 10
JUL -

OCT - 11

INTERVIEWER'S

NAME~

INTERVIEWER'S

15-

P.S.U.

___________________________

SAMPLE I.D.

CI
'='9--......1:-:0~--':-11:--~1-:-2----<:1'"'::3--.....1-4:----'

CITY_____________________________
16-

17-

18-

19-

STATE_____________________________
20-

21-

22-

DATE:

MONTH

DAY

YEAR

NAME OF ESTABLISHMENT_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __
STREET ADDRESS________________________________________
CITY OR TOWN_____________________________________________________________
PHONE NUMBER _ _ __
AREA CODE

STATE___________

ZIP CODE_____

PHONE NUMBER

Hello, I'm
from Audits & Surveys, Inc. a national market research
organization and would like to speak to the Manager or owner of this establishment.

INTRODUCTION TO MANAGER/ADMINISTRATOR/OWNER
Hello, I'm
of Audits & Surveys, Inc. We are conducting a national
study of the food service establishments to determine 'the various types of foods served by
these establishments.
38

1. Is food service available here in

this establishment; by food service,
I mean the availability of prepared
meals or snacks intended for on
premise or immediate consumption.
2. Does this food service operation
have any food preparation area or
kitchen at this location?

YES [ ]23-1
NO [] -2
YES

]24-1

NO

-2

IF ''YES'' TO BOTH Q.l AND Q.2 SKIP TO STATEMENT.

IF ''NO'' TO 0.1 AND/OR Q.2. ASK 0.3:

YES [ ]25-1 READ INSTRUCTIONS

BELOW AND CONTINUE
WITH STATEMENT IF
ESTABLISHMENT MEETS
BOTH CRITERIA
NO [] -2 THANK RESPONDENT
AND TERMINATE

3. Are there any food vending

machines within the establish
ment that dispense sandwiches,
soups or prepared foods other
than snacks (candy, nuts,
pretzels and/or drinks)?

IF "YES" IN Q.3 CHECK OR ASK THE RESPONDENT THE FOLLOWING:

a. Does this establishment have tables, booths or counters available
in the immediate area for eating food?

YES [ )

NO [ ]

b. Is a person with records of the foods vended normally at this

establishment?

YES [ )

NO [ ]

IF THE ESTABLISHMENT DOES NOT MEET BOTH OF THE ABOVE CRITERIA, THAT IS,
"YES" TO BOTH "a" AND "b", THANK RESPONDENT AND TERMINATE INTERVIEW.
IF TH'E ESTABLISHMENT MEETS BOTH CRITERIA, CONTINUE WITH STATEMENT.
STATEMENT

I would like to talk to the person who is responsible for food and equipment

purchases for this establishment:

RECORD NAME OF THE PERSON BELOW AND READ INTRODUCTION. IF MANAGER/OWNER IS

THE PERSON RESPONSIBLE TO BUY, RECORD HIS NAME BELOW AND CONTINUE WITH Q.4.

NAME OF FOOD

BUYER~

NAME OF EQUIPMENT

__________________________________________

BUYER~

_____________________________________

INTRODUCTION TO BUYER:
Hello, I'm
from Audits & Surveys, Inc. We are conducting
a study for the food service industry to determine the kinds of establishments
serving food allover the united States. HAND HIM/HER THE INTRODUCTORY LETTER
AND CONTINUE WITH Q.4.

39

Now, I

NOuld

like to k !IOu

SOIIII

qutionJl ..bOut this food service establislnent.

4.

Fir.t. i. this food .ervice operation or drinkinl place be.t de.cribed .. :

a.

A .eparate eating or drinkina place (not opera/ted b.

aa a part of any other kind of busin... )?

(READ STATEMENTS AND MARK ONLY ONE).

Operated .. a part of eo.. other kind of

bu.ine (includina plant. or factorie.)?

[ ]26-1 SKIP TO Q.9

[ ]-2 ASK Q.5

IF OPERATED AS PART OF SOME OTHER UND or BUSI.ISS IN 0.4

5.

ASK:
What i. the other kind of bu.ine.. with Which this food .ervice i. affili.ted?
AND ~ ONE.)

KIND OF BUSINESS - Comaercial

(27-28)

Adrug store............................

[J

A department/v.riety/di.count atore

[] 02

A c.ndy. nut or confection store........

[] 03

A gaaoline .ervice .t.tion..............

[] 04

A retail bakery store...................

05

A hotel/motel/touri.t court.............

06

A bowling. billiard. or pool h.ll.......

[J 07

A drive-in .,Uon picture the.tre.......

[] 08

A dinner theatre........................

[ I 09

A~ommercial

.ports establish..nt

[ ] 10

A private membership golf or country

club..................................

[] 11

01

II

KIND OF BUSINESS - Non-Coamercial

A ho.pital:
a.
b.

c.

(27-28)

Feder.l ~
[ ] 30

[ ] 31

Other local/government [ ] 32
State .... "....

A privately owned/non-government hospital

[ ] 33

A re.idential care facility:

Publicly.upported
eoamercially operated for profit
Operated by a charitable organization or

others for non-profit

[ ] 34

[ ] 35
[ ] 36

A nursing and personal care facility:

A private membership tennis or racket

club ..

(HAND RESPONDENT CARD A

e,e.... []

12

A public golf course....................

[] 13

An amusement park.......................

[J

A sporting or recreational camp.........

[] 15

An office. builrling......................

[] 16

A plant or factory......................

[] 17

14

A civic, social or fraternal as.ociation

or club without on-premise lodging.... [J 18

Other civic, .ocial or fraternal

association or club With on-premise

lodging available.....................

[] 19

Delicatessen............................

[I 20

An Airport..............................

Other commercial non-institutional

business (DESCRIBE)...................

Governaent

a. Nuraing homes with health care

b. Nursing homes without health care

[ J 37
[ J 38

Non-Government
a. Nursing homes with health care
b. Nur.ing hor::es without health care ...

[ J 39

[ I 40

A college. university. profeSSional

school, or junior college (higher
learning) (completion of 12th grade
is an entrance requirement) - one
of 2,000 accredited schools

YEARS

[] 41

OR

YEARS

42

Other - trade schools, etc.

[] 43

A religious organization/convent/retreat, etc.

[1 44

[] 21

A community program (job training, etc.) _

(Not included in any of the above)..........

[] 45

[I 22

Other non-commercial institutional facility

(DESCRIBE

[ J 46

OTHER BUSINESSES
Hovie theatres (except drive-in.
and dinner theatre.)......... [
Eleaentary Secondary .chools. [
Military re.erv.tion [
Child day c.re .ervice [
Correctional in.titutioo (
Boarding hou.e (
A grocery .tore (
A church or .ynagogue (
rraternity/.orority/re.idential

]61 "")
]62
)63
]64
THANK
]65 htESPONDENT
]66
TERMINATE
)67
)68

hou ~ ( J6~
TAU BACl CARD A

40

IF OPERATED AS PART OF SOME OTHER KIND OF BUSINESS IN 0.4. ASK:

6. Are there any ~ther food service facilities in this establishment that
have their own kitchens or food preparation areas?
NO [ ]-2 SKIP TO Q.10

YES [ ]29-1 ASK Q.7

IF "YES" IN 0.6. ASK:

7. Do these other food service facilities maintain their own food pur
chasing records?
NO [ ]-2 SKIP TO Q.IO

YES [ ]30-1 ASK Q.8

IF "YES" IN Q.7. ASK:

8. What are the names of the other food service operations in this
establishment? (RECORD BELOW)
8a. FOR EACH AREA LISTED. ASK: Who is responsible for purchasing the
food items for (INSERT AREAS)? (RECORD NAME OF PERSON BELOW).
Q.8 AREAS

Q.8a PERSON RESPONSIBLE FOR FOOD PURCHASING

3.

31-

INTERVIEWER NOTE: A SEPARATE QUESTIONNAIRE IS REQUIRED FOR EACH FOOD SERVICE

OPERATION MENTIONED IN Q.8. CONTINUE WITH Q.10.
IF SEPARATE EATING OR DRINKING PLACE IN 0.4. ASK:
9. HAND RESPONDENT CARD "B" AND SAY: Here is 11 list of various types of
food service operations. Which one category would best describe this
food service operation? (MARK ONE)
1. Restaurant (full menu provided with waiter/
waitress service and patrons seated)

[ ] 32-1

2. Ice cream, frozen custard stand

[1

-2

3. Fast-food or refreshment place providing

limited menu of food items (hamburgers, steaks,
seafood, chicken, pizza, pancakes, etc.)

[]

-3

4. Cafeteria

[]

-4

5. Social caterer (banquets, weddings, etc.)

[]

-5

6. Mobile food service (ice cream, sandwiches,

snacks, and meals distributed from trucks or
other vehicles)

[]

-6

7c

(]

-7

[]

-8

Drinking place (tavern, bar p night club, etc.)

8. Other (SPECIFY)
_____________________________________________,33TAKE BACK CARD B
41

I AS~
NOw

E
VDYOMI

I'd like to know about the food services offered by t:h1s establislllllent.

lOa. Here i. a li.t of various type. of .ervice. offered by different food operation.. (HAND RESPONDENT CARD C)
Please 80 through the list and tell me Which of the.e .ervice. are offered by this food operation? OUIX
ONE Oil MOllE BELOW)

IF MORE THAN ONE BOX IS CHECKED ASk:

lOb. Which 2!!!. of these is the primary type of food service offered?

(HARJC

ONE BELOW)

910a
SERVICES
OFFERED
Table/booth with waiter/waitress service
Eat at counter With waiter/waitress service.
Counter purchase (seating elsewhere in establishment)
Counter purchase (stand-up facilities)
Cafeteria type service
Room service
Banquet facilities
Catering
Carry-out
Food vending machine
Drive-up window
Delivery services
Other (SPECIFY)

[
(
[
(
[
(
[
[
[
[
[
[
(

Q.IOb
PllIMAllY

SERVICE
(48-49)
[ ) 01
[ J 02
[ ) 03
[ J 04
[ J 05
( J 06
[ J 07
[ ) 08
[ I 09
[ J 10

134-1
) 35-1
)36-1
] 37-1
138-1
139-1
140-1
141-1
142-1
143-1
J44-1
)45-1
146-1

( J 11
[ I 12

[ J 13

------------________________________47TAKE BACK CARD C

11. Which of the following statements best describes this foo~ service operation.
1. A food service facility tha~ is owned by a firm that also

franchises independent outlets

]50-1

2. A food service fscility that is associated with a firm that

franchises but, that is NOT OWNED by it

[1

-2

3. A food service facility that is neither owned by nor identified

with a firm that franchises

[J

-3

12. Is this food service operation under contract to feed either employees, patients, inmates, passengers or
students within this establishment?
YES

)51-1

NO [ 1-2

13. How many years has this particular food service operation at this location been under the present ownership?
/I MONTHS ___- - -

, YEARS _ _ _ __
(54-55)

(52-53)

14. What is the menu specialty of this food service operation?

VAR!ED AMERICAN PLATE MEALS
ITALIAN FOODS
FRENCH FOODS
ORIENTAL FOODS
MEXICAN FOODS
STEAKS, CHOPS, ROAST BEEF
SEA FOODS

(MARK ONE)

(56-57)

[ J 01
[ I 02
[ I 03
[
[
[
[

I
I
I
I

04
05
06
07

CHICKEN OR TURKEY
PIZZA
HAMBURGER, HOT DOGS
SANDWICHES
ICE CREAl!
OTHER (SPECIFY)

[
[
[
[
[
[

15. In total, how many eating places are operated by the owner(s) of this eating facility?
1
2
3
4-5
6-10
11-25
26-50

[
[

"
[
[
[
[

(58-59)
I 01
02
I 03
I 04
I 05
I 06
J 07

51-100
101-249
250-499
500-999
1,000 OR MORE
(IF DON'T KNOW)
(GET BEST GUESS)

42

[
!
[
[
[

I
]
I
I
I

08
09
10
11

12

I
I
I
I
I
I

08
09
10
11

12
13

(HARK ONE)

16.

I am going to read a list of diffeTent food items. As I read a category,

please tell me if this establishment has purchased any products in that
category within the past two months. (READ LIST AND MAKE SURE TO CHECK
"YES" OR "NO" FOR EACH CATEGORY.),
g.16
PURCHASED
I.

Red Meats and Red Meat Products repare

Ex c 1udi
ng P
d F00 d Mi xtur~s
A. Hamburger or ground meat (excluding ground pork
sausage & chopped sirloin)
B. Beef and veal: steaks. ribs or roasts
C. An"lothe~ beef or veal cuts or products
D. Pork: chops, steaks, ribs or roasts
E. Any other pork cuts or products
F. Bacon
G. Hams
H. Hot dogs. weiners. sausages. luncheon meat.
I. Lamb or mutton
J. Game mpat; large and small
K. Liver. heart and other varieta1s
Lo Meat pizza toppings

YES

NO

[ J 60-1
[
[
[
[
[
[
[
[
[
[
[

[ J-2
161-1 [ 1-2
] 62-1 [ ]-2
] 63-1 [ }-2
] 64-1 [ ]-2
] 65-1 [ ]-2
] 66-1 r ]-2
]67-1 [ ]-2
] 68-1 [ ]-2
169-1 [ ]-2
] 70-1 J J-2
J71-1 I ]-2

II.

A.

whole
whole and
C. Other poultry and small game fowl (whole
and half
D. Chicken
arts

-2
-2

B.

-2
-2
-2
-2

rs:n

III. Fi sh/Shellfish

YES

A. Whole finfish {not includin~ shellfish)

B. Processed finfish including patties, squares,
sticks and blocks
C. Cut finfish (includes steaks and fillets
D. Canned, bottled, dried finfish or finfish
products
E. Shellfish
F. Other seafood and marine specialties (including
seafood blend. caviar. roe. frogs legs, etc.

43

NO
7-1

[ i'=-2

[ ]

I ] 8-1
9-1

[ ]-2
[ ] -2'

[ ] 10-1
[ J 11-1

[]-2
J ]-2

[ ] 12-1

[ ]-2

[ ]

Q.16
PURCH.A.c;ED

IV.

Ve~eta b1es

A. Fresh/refriaerated'vegetab1es
B. Fresh shredded, sliced, diced, vegetables
or vegetable salad mix
C. Frozen vegetables (does not include frozen

potatoes)
D. Canned vegetables
E. Dried or frozen potatoes or potato products
F. Dried miscellaneous vegetables

V.

VI.

Frui t s and F
rui tT.vpe Pi e Fill! nR
A. Fresh/refrigerated fruits
B. Frozen fruits
C. Canned fruits
D. Dried fruits
E. Fruit type pie filling

VII. Carbonated Soft Drinks, Beverage

FountainSiyrups, Cocktail Mixes, Bott1 e d Water
A. Carbonated soft drinks
B. Beverage fountain syrups
C. Cocktail mixes and bottled water

VIII. Soups

A. Canned and condensed and dried soups

B. Soup bases or bouillon
C. Vending soups - soup kits

IX.
tomato

so a

44

NO
[ ):-2

[ ] 14-1

[ ]-2

[
[
[
[

[
[
[
[

115-1
] 16-1
] 17-1
118-1

YES
[ ) 19-1
[ ) 20-1
[ }21-1
- [ 122-1
[ J 23-1

Juices and Miscellaneous Non-Carbonated Drinks

A. Sin_gle strength
B. Liquid, freeze dried, or frozen base concentrate
c. Cold drink, _powder mix
D. Cold drink. syrup mix

includin

YES
[ ] 13-1

hot

steak

etc.

1-2

1-2

)-2
]-2

NO
J )-2
[
[
[
[

]-2
)-2
1-2
1-2

YES
[ ]24-1
[ 125-1
{ ] 26-1
[ 127-1

NO
[ J-2

J )-2
[ 1-2

J ]-2

y ES

[ )28-1
J j29-1
[ 130-1

NO
[ )-2
1 1-2

[ 1-2

YES
[ 131-1
[ J32-1
[ )33-1

NO
[ ]-2
( J-2

1 ]-2

PURCHASED

x.

XI.

Bakery Products
A. Bread (fresh, refrigerated d()ugh, dry mix,
frozen bake and serve, frozen thaw and serve
and any other form)
B. Rolls, buns, biscuits, muffins, bagels (fresh,
refrigerated dough, dry mix, frozen bake and
serve, frozen thaw and serve, and any other
form)
C. Pancakes, waffles, French toast, soft pretzels,
breading, croutons, bread sticks, crepes,
blintzes, dumplings (fresh, refrigerated
dough, dry mix, frozen bake and serve, frozen
thaw and serve. and any other form)
D. Cakes, pastry, pies, doughnuts, pie shells,
pizza crust (fresh, refrigerated dough, dry
mix, frozen bake and serve, frozen thaw and
serve and anv other form)
E. Cookies, crackers, cones, pop tarts (fresh, re
frigerated dough, dry mix, frozen bake and
serve, frozen thaw and serve and any other
form)
F. Miscellaneous oroducts used in bakin2

Flour Cereal Pasta and Other Grain Products

A. Flour, includes corn meal, cracker meal, and
matzo meal
B Hot breakfast cereals
C. Cold breakfast cereals and breakfast bars
o. Rice and barley products
E. Noodles. macaroni and s082hetti oroducts

XII. Oai rI P ro d uct6, I ces an d 0 airy P ro d uct S ub st i tutes

A. Fluid and dry milk, dry milk products, cream and

cream substitutes ,and whipped toooin2
B. Ice cream, custard, sherbet, ice milk, yogurt
and ices
C. Cheese: natural/processed/imitation/cream/cotta2e
o. Butter

YES

NO

[ ] 36-1

[] -2

[]37-l

[J-2

[]38-l

[]-2

[139-1

(]-2

r 140-1
f -141-1

[]-2

YES

NO

r 142-1
[ ] 43-1
[ ] 44-1
[ ].45-1
r 146-1

[
[
[
[
[

YES

NO

[ ] 47-1

[ ]-2

[ ] 48-1
[ ] 49-1
[ ] 50-1

[ ]-2
[ ]-2
[ ]-2

YES
1151-:1
[ ] 52-1
r 153-1
1 ]54-1
[ ] 55-1
[ ] 56-1

NO
[ ]-2
[ 1-2
[ ]-2
[ ]-2
[ ]-2
[ ]-2

[] -2

]-2
]-2
]-2
]-2
]-2

XIII. Shortenings. Fats and Oils.

SId
ress ngs
id
an Mayonna i se
a a D
A. Deep fry shortenin2s. fats and oils
B. Grill or pan frvin2 shortenin2s. fats and oils
C. Salad oils/cookin2 oils
o. Margarine
E. Salad dressings, and mayonnaise
F. Cake. oastry .1nd icina. shortenings and other. fats

4;5

Q.16

PURCHASED

XIV. Condiments, Seasonings and Spices,

Inc 1uding Oliveand Pi c kle Products

A. Seasoninas. includina salt and pepper
B. Herbs and spices
C. Catsup~ mustard~ vine2ar. horseradish
D. Olives
E. Pickles and relish
F. Cookina wine and sherry
XV.

Jelly, Jams, Peanut Butter, Candy,

Gelat i n. Puddinas and Cream Desse::ts

A. Jam, je1l.y,_ ~reserves and peanut bl,tter
B. Gelatins
C. Puddings and cream desserts, non fruit pie
fillinas
D. Non vendina candy and marshmallows

XVI.

YES

[ ]57-1
[ J 58-1
[ ] 59-1
[ ] 60-1
[ ] 61-1
r ]62-1

NO
[ ]-2
l J-2
[ ]-2
[ J-2
[ ]-2
[ ]-2

YES

[ ]64-1

NO
[ ]-2
I ]-2

[ ] 65-1
[ ] 66-1

[ ]-2

[ ]-2

1 163-1

ar
-2

-2

B.
C.

sweeteners and sugar

-2

XVII.

retze1s

etc.
etc.

XVIII.

'.

Coffee Tea Cocoa

A. Coffee~ coffee substitutes
B. Tea
C. Cocoa

YES
_[ 172-1
[ ]73-1
[ J74-l

NO

l ]-2
[ ]-2
[ ]-2

and Health Foods

XIX. Geriatric Bab
A. Geriatric
foods
B. Other health and diet foods

rs:n
XX.

Prepared Foods and Food Mixtures

A. Hors d'o euvre/appetizers
B. Salads and salad type mixtures
C. Sandwiches
D. Prepared meat rals or entrees with
veal
E. Prepared meat meals or entrees with
pork
F. Other prepared meat meals, entrees,
side dishes with or without meat,
seafood

46

YES
7-1
8-1
[ ] 9-1

[ ]
[ ]

NO
[ ]-2
[ ]-2

[ ]-2

beef or

[ J 10-1

[ ]-2

[ ] 11-1

[ ]-2

[ ] 12-1

[ ]-2

poultry or
pizza or
poultry or

As part of this overall stud!l of the out-of-home food industr!l, we have to obtain informa
tion on the food receipts of each ~stablishment for one week. The information we need about
the food items !Iou purchase includes weight, quantit!l, description of smallest bU!ling unit,
etc. In order to make this task as easy as possible for !Iou, I have a few questions to ask.

17. First. bft...d on how you keep your records. would it be easier for you to provide a
record of your food receipts fo~ the past week, or would it be easier to supply this
inforaation for the coming week?
COKING WEEK [ )-2

PAST WEEK [ ) 13-1

18. In the course of operating this establishment. are any preprinted reporta or summaries
prepa~ed Which provide the specific types of inforaation stated above on food receipts.
or frOD which you can derive the sped.fic infonaation for any period of time such as a
week onth or any other time period?
NO [ )-2 SKIP TO Q.22

YES [ )14-1 ASK Q.19

IF 'tyES" IN 0.18. ASK:

19. Por what tiae period is that report prepared?

WEEKLY
[ ] 15-1
l>NTHLY
[) -2
OTHER (SPECIPY) [) -3

20. Does the report contain (READ LIST AND HARK ONE.)
All the food itema you purchase
Most of the food items you purchase
Only major itema you purchase
Just a few itema

[ )16-1
[)
[)
[)

-2
-3
-4

ASK
Q.21
SKIP TO
Q.22

IF "ALL" OR ''HOST'' ITEMS IN 0.20. ASK:

21. Would it be convenient for you to give us a copy of your latest report?
YES [ )17-1 SEE INSTRUCTIONS
INSTRUCTION:

NO [ ]-2 GO TO Q.22

IF "YES" TO Q. 21, REQUEST A COPY OF THAT REPORT, AND HAKE APPOINT

MENT FOR SECOND VISIT WITHIN THE NEXT FEW DAYS. BUT HAKE SURE THE
REPORT IS PREPRINTED (SEE NOTE ON PREPRINTED REPORTS).

IN THE MEANWHILE. CHECK THE REPORT AND MAKE SURE I'; HAS THE INFOR

MATION REQUIRED IN THE RECORDING BOOKLET. IF AT LEAST THE TOTAL

QUANITY RECEIVED OF EACH ITEM CAN BE OBTAINED FROK THE REPORT. COM

PLETE THE QUESTIONNAIRE DURING THtSECOND VISIT.

IF THE CORRECT INFORMATION CANNOT BE OBTAINED. PULL OUT DETAIL

SHEETS FOR CATEGORIES MENTIONED AS NOT PURCHASED. LEAVE A RECORDING

BOOKLET AT THE SECOND VISIT. AND HAKE APPOINTMENT FOR A THIRD VISIT.

BE SURE TO ASK Q'S 22-26.

NOTE ON PREPRINTED REPORTS:

WE WILL NOT ACCEPT HANDWRITTEN RECEIPTS. IF HIS REPORTS ARE HAND

WRITTEN. PULL OUT DETAIL SHEETS FOR CATEGORIES MENTIONED AS NOT

PURCHASED. LEAVE A RECORDING BOOKLET AND MAKE AN APPOINTIlENT FOR

SECOND VISIT.

ASIt EVERYONE
22. About how aany weeka per year is this establishment open?
WEEltS _ _ __
(18-19)
47

23. As il usual practice, which of the following meals do you serve?

LIST AND MARK "YES" OR ''NO'' FOR EACH TYPE.)

Breakfast
Lunch
Dinner
Snacks

g.23
YES
( 120-1
[ J21-1
[ ] 22-1
[ ] 23-1

NO
[ 1-2
[ J-2

(READ

g.24

[ ]-2
[ ]-2

(24-26)
(27-29)
(30-32)
(33-35)

FOR EACH MEAL TYPE SERVED "YES" IN .23 ASK:

24. About how many persons do you serve (INSERT TYPE) to on a typical
day? (RECORD NUMBER ABOVE FOR APPROPRIATE MEAL.)
25. During the past year what were. your food costs (excluding paper and clean

ing supplies) as a percent of gross sales?

%~_ _ _

(36-37)

26. Approximately what are your weekly food costs?

$_ _ _ _ (38-41)

INTERVIEWER: IF "NO" IN g.18 OR g.21 DO THE FOLLOWING:

PULL OUT THE DETAIL SHEETS FOR THE CATEGORIES MENTIONED AS NOT PURCHASED
"NO" TO Q.16
HAND RESPONDENT RECORDING BOOKLET AND SAY:
I am going to leave a booklet with you to record the various items you might
receive in the next seven days and detail sheet for various categories, listing
items in each category. At the end of each day, please list all the items re
ceived using the detailed sheets. For each item listed please indicate the
quantity, description of the buying units and container type.

INTERVIEWER: MAKE SURE RESPONDENT UNDERSTANDS CLEARLY AS TO WHAT TO RECORD

ABOUT EACH ITEM IN THE RECORDING BOOKLET, AND~
HOW TO USE THE DETAILED FOOD LISTING SHEETS.
I shall come back after a week and pick up the recording booklet.

INTERVIEWER: RECORD BELOW THE TIME AND DATE TO PICK UP THE BOOKLET.
RESPONDENT FOR HIS/HER COOPERATION.

THANK

MONTH ________________________________
DATE
DAY
TIME
INTERVIEWER NOTE: A SEPARATE QUESTIONNAIRE IS REQUIRED FOR EACH FOOD SERVICE
OPERATION MENTIONED IN Q.8. YOU ARE TO INTERVIEW THE PERSON RESPONSIBLE FOR
EACH OPERATION SEPARATELY.
48

INTERVIEWER:
GRID BELOW.

BE SURE TO RECORD THE RESULTS OF EACH CALL IN THE CALL RECORD

RESULTS OF CALL

1ST CALL

INTERVIEW COMPLETED

INTERVIEW REFUSED OR INCOMPLETE

[ ]

-2

[ ]

-2

[ ]

-2

[ ]

-2

FOOD SERVICE AVAILABLE

ESTABLISHMENT INELIGIBLE

[ ]

-3

[ ]

-3

[ ]

-3

[ ]

-3

ESTABLISHMENT INELIGIBLE

NO FOOD SERVICE AVAILABLE

[ ]

-4

[ ]

-4

[ ]

-4

[ ]

-4

SEASONALLY CLOSED, INTERVIEW

COMPLETED

[ ]

-5

[ ]

-5

[ ]

-5

[ ]

-5

SEASONALLY CLOSED, INTERVIEW

REFUSED OR INCOMPLETED

[ ]

-6

[ ]

-6

[ ]

-6

[ ]

-6

SEASONALLY CLOSED, WILL

OPEN (MONTH)

(WILL COMPLETE LATER)

[ )

-7

[ )

-7

[ ]

-7

[ ]

-7

OUT OF BUSINESS (VACANT)

[ ]

-8

[ ]

-8

[ J -8

[ ]

-8

[ )

-9

[ )

-9

[ ]

-9

[ ]

-9

]42-1

2ND CALL
[

]43-1

3RD CALL
[

]44-1

4TH CALL

]45-1

OTHER (DESCRIBE)

49

AUDITS

& SURVEYS, INC.

PR.OJECT 14860

One Park Avenue

New York, New York 10016

August 1978

rT-Ol
lHJ

AWAY FROM HOME FOOD STUDY

QUESTIONNAIRE
INTERVIEWER'S NAME _ _ _ _ _ _ _ __

SAMPLE Ie D. 1

7- 8- 9- 10- 11- 12INTERVIEWER'S'

1L...-_1..-_~_.l..-___..1.-1_-1

DATE _ _~______
KlNTH

DAY

YEAR

TIME INTERVIEW BEGAN: _ _ _ __

TIME INTERVIEW ENDED:
TOTAL TIME:

NAME OF RESPONDENT _________________________________

TITLE ___________________________---------------

NAME OF ESTABLISHMENT _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __

ADDRESS _ _ _ _ _~
CITY/STATE _ _ _ _ _ _ _ _ __
CITY
TELEPHONE I (

STATE

) _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __
AREA CODE
TELEPHONE I

INTRODUCTION TO RESPONDENT:

Thank you for your cooperation. In order to complete the information, I would
like to ask you a few questions about various types of dinnerware and equipment
used by this food service establishment at this "location.
I assure you this
won't take long.
50

1.

Within this food service operation, are there any food/beverage items sold
through vending machines?

YES [ ]13-1 ASK Q.2

NO [ ]-2 SKIP TO Q.6

IF "YES" IN Q.1. ASK:

2. In total how many vending machines are there in this food service opera-.
tion?
/1,_ _ _ _

(14-15)

HAND RESPONDENT CARD D AND SAY:

3. Which of these items are sold through the vending machines and about
how many machines carry this item? (MARK AS MANY AS MENTIONED.)

g.3
ITEMS

ITEMS
CARRIED

!C1

/I OF
MACHINES

% OF
ANNUAL DOLLARS

Soups and other hot

canned items

]16-1

(17-18)

% (19-20)

Milk and chocolate drink

] 21-1

(22-23)

% (24-25)

Soft drinks

]26-1

(27-28)

% (29-30)

Sandwiches

]31-1

(32-33)

% (34-35)

Ice Cream

]36-1

(37-38)

% (39-40)

Fruits

]41-1

(42-43)

% (44-45)

Candy and packaged

confections

]46-1

(47-48)

% (49-50)

Crackers, cookies, cakes

]51-1

(52-53)

% (54-55)

Coffee, tea, cocoa

]56-1

(57-58)

% (59-60)

(62-63)

% (64-65)

Other food products

(SPECIFY)

61-1

TAKE BACK CARD "D"

4. What is the total annual dollar volume for food/beverage items excluding
tobacco and non-food items, sold through the vending machines?
$,_ _ _ _ (66-69)

FOR EACH FOOD/BEVERAGE ITEM SOLD THROUGH VENDING MACHINES, ASK:

5. About what percent of total food/beverage dollar volume through
vending machines is accounted by (INSERT ITEM)? (RECORD PERCENT
ABOVE AND REPEAT Q.5 FOR ALL ITEMS CHECKED IN Q.3)

51

NOw, r would like to ask a few questions about permanent dinnerware and tableware used by
this food service operation.
IF NO PERMANENT DINNERWARE AND TABLEWARE USED HARK THE BOX HERE { }70-1 AND SKIP TO Q.lO.

6. First, let's talk 8l.bout permanent dinnerware. As I read an itell please tell lie how
many of that itell does this operation presently own?
(READ EACH ITEM LISTED BELOW AND
RECORD NUKIIER FOR hCII ITEM. IF NOT OWNED CHECK "NONE".)

hl

NUMBER OWNED BY TYPE

~
TOTAL I
OWNED

PERMANENT DINNERWARE
Plates Including
Salad Platters
Under 6 inches

,_----:-_( 71- 73 )
NONE

Over 6 inches

Oval Platters

Under 8 ounces

8 ounces or more

' _ _ _ (16-18)
NONE
I
'_ _ _ (31-33)
NONE
J

_ _ _ (46-48)
NONE
J
' _ _ _ (61-63)
NONE
I

_--:-_(22-24)
NONE
I

Cups/l1ugs

I~=~I
,

(74-76)

11_ _ _ _(7-9)
I NONE

Saucers

CHINAWARE

GLASS CLEAR/
GLASS
CERAMIC

,
,

(19-21)

Coffee Pots

Water Pi tchers

NoNETT

(49-50)

,
,

(49-51)

(64-66)

/I
(10-12 )

(25-27)

Sugar Bowls

(22-24)

(37-39)

,
,
,
,
,
,

(52-54 )

(67-(9)

(13-15 )

(28-30)

(40-42)

(53-54)

(51-52)

11_ _ _ (59-60)
J

U
NONE

(61-62)

NONE
Creamers

,
,

(34-36)

' _ _ _ (37-39)
NONE
)

Glasses

(7-9)

(69-70)

_ _ _.(7-8)

NONE ( )

/I

(71-72)

"(63-64 )

1/

(73-74)

(11-12)

(9-10)

KETAL

,
,

(10-12)

HEAVY DUTY
PLASTIC/
1o)0D

I
(13-15)

(25-27)

(40-42)

,
,
,
,
,
,
,
,
,

(55-57)

(70-72)

(16-18)

(3l-33)

(43-45)

(55-56)

(65-66 )

(75-76)

(13-14 )

(28-30)

I
(43-45)

,
(58-60)

(73-75)

,
,
,
,
,
,

(34-36)

(46-48)

(57-58)

(67-68)

(77-78)

(15-16)

FOR EACH lTE~1 OWNED ASK:

7. How many of (INSERT ITEM) that you own are chinaware, how many of these are glass
clear or glass ceramic, how many of these are metal, and how many are heavy
duty plastiC or wood?
(RECORD NUHBER FOR EACH TYPE ABOVE UNDER Q.7.)
(REPEAT
QUESTION 7 FOR EACH ITEM OWNED.)

8. Now, thinking about permanent tableware. please tell me which of the fo110w1ng items
art! used by your establishment.
(READ EACH ITIo\ LISTED BELOtI AND HARK "YES" OR "NO"
FOR THAT lTEM.)

Q.B

9.

YES
-[-)17-1
[ )18-1
t )19-1

!iQ....
[ )-2
[ J-2
[ J-2

In total. about how many settings of stainless steel tableware does this operation
own and how many settings are silver plated?
STAINLESS STEEL 11_ _ _ _ _ (20-22)

52

(19-21)

Now lec's talx about the type of permanent dinnerware that you own.

TABLEWARE
Knives
Forks
Spoons

/5-Ol

SILVER PLATED "_ _ _ _ (23-25)

rs:01

Now, let's talk about disposable dinnerware and beverage containers.

IF .NO DISPOSABLE OF ANY KIND USED, HARK THIS BOX [ ]26-1 AND SKIP TO Q.14.
10. As I read the list of various types of disposable items. please tell me if your opera

tion uses that item. (READ LIST AND MARK "YES" OR "NO" FOR EACH ITEH).

FOR EACH ITEM CHECKED "YES" IN 0.10 ASK:

11. What type of material are these (INSERT TYPE) made of?

(MARK AS MANY AS APPLY).

12. About how many cases of (INSERT ITEM AND MATERIAL) are purchased annually?
(RECORD BELOW).
13. And how many pieces are there in each case of this item?
Q.lO
YES
Plates/Bowls

NO

TYPE

[ ]

27-1

Cold Drink Cups

6-14 Oz.
Hanua1

[ ]

49-1

~
6-8

Cold Drink Cups

15 Oz. or Larger
Hanual

Cold Drink Cups

Vendin~ Type

[ ]

7-1

[ ]

29-1

Hot Drink Cups

Hanua1

[ ]

51-1

~
6-9

Hot Drink Cups

Vending Type

[ ]

7-1

r--

Paper

Q.12

q.13

1/ OF CASES

II OF ITEMS

PURCHASED
] 28-1

II

[ ]-2

II
I
I
I
I

(RECORD BELOW)

PER CASE
II

(31-33)
Foam

] 29-1

Impact/thermo

formed plastic

'-

r=

Paper

]30-1
]50-1

II

(34-36)

(43-45)

(37-39)

1'_ _ _ _

(46-48)

#
II

[ ] -2

(40-42)

II

II

(53-55)

Foam

]51-1

II

(62-64)

II

(56-58)
Impact/thermo

~ formed plastic

..

]52-1

II

(65-67)

II

(59-61)

r-

Paper

8-1

II

Foam

9-1

II

]-2

(68-70)

II

(11-13)

(20-22)

II

(14-16 )
Impact/thermo
formed plastic

"--

] 10-1

II

(23-25)
II

(17-19)

r-

Paper

] 30-1

II

Foam

]31-1

II

[ ]-2

(26-28)
II

(33-35)

(42-44)
II

(36-38)
Impact/thermo
formed plastic
'-r--

] 32-1

II

(45-47)
II

(39-41)

Paper

]52-1

II

Foam

]53-1

II

[ ]-2

(48-50)
II

(55-57)

(64-66)
II

(58-60)
Impact/thermo
"-- formed plastic

]54-1

II

(67-69)
/I

(61-63)

r-

Paper

8-1

II

Foam

9-1

II

(70-72)
II

(11-13)

[ ]-2

(20-22)
II

(14-16 )
Impact/thermo
formed plastic

[ ] 10-1

II

II

(17-19)

'--

53

(23-25)
(26-28)

14. Now, I'd like to ask about a few other items that are used in operations
like yours. Please tell me which of the following are used by you. (READ
LIST AND MARK "YESuOR "NO" FOR EACH ITEM)
Disposable
Tableware
Ba

-2

ed Set tin

Loose

-2

Lids

-2

Plastic

-2

Food Wraps
Foil

-2

Wax Pa

-2

Dr

Wax

-2

Freezer Wra

-2

Plastic Wra

-2

Cartons

Bags/Sacks

YES

Sin Ie Sandwich

-2

Partial Full Meal

-2

NO

Sin Ie Portion

-2

Carr -Out

-2

Cylindrical

Food

Containers

Condiment Size [ ] 42-1 [ ]-2

Popcorn Cups

YES

18-24 Oz.

[ ]46-1 [ )-2

3-4 Oz.

[ 143-1 [ ]-2

5-8 Oz.

[ ] 44-1 [ )-2

Over 8 Oz.

[ ] 45-1 [ )-2

NO

32 Oz. Or More [ ]47-1 [)-2

Food Tubs YES

NO

[ill Sizes [ ) 48-1 [ ) -2

54

15. How about paper napkins, toilet tissue and other paper disposable items?

Please tell me which of the following types you use. (READ LIST AND UARK

"YES" OR "NO" FOR EACH ITEM)

FOR EACH ITEM CHECKED "YES" IN Q.15, ASK:

16. About how many cases of (INSERT ITEM) are purchased annually?
NUMBER BELOW)
17. How many items are there in each case?

I Paper

Napkins

(RECORD BELOW)
Q.17
II OF ITEMS
PER CASE

II OF CASES
PURCHASED

TYPE USED
YES
NO

(RECORD

Cocktail

) 49-1

) -2

II

(50-52)

II

(53-55)

Luncheon

)56-1

)-2

If

(57-59)

II

(60-62)

Dinner

) 63-1

)-2

II

(64-66)

II

(67-69)

(-cocktail

)70-1

]-2

(71-73)

(74-76) ~

Single Ply
{

---------+---------------4------------------4-------------~

rs:n

Multi-Ply~ _Lu_n_c_h_e_o_n__~[~)~7--~1--~)---2--~----#------~(~8--l-0~)_+~#_______(~1~1~-~13~)~

Dinner

[ )14-1

)-2

(15-17)

(18-20)

Single-Ply

]21-1

)-2

II

(22-24)

1/

(25-27)

Multi-Ply

)28-1

)-2

II

(29-31)

II

(32-34)

Flat/lnterfo1d

)35-1

)-2

II

(36-38)

II

(39-41)

Roll (Kitchen/Soft
Wound)

)42-1

)-2

(43-45)

II

(46-48)

Roll (Washroom/
Hard Wound)

] 49-1

)-2

(50-52)

II

(53-55 )

2 Panel - (Single
Fold)

) 56-1

()-2

II

(57-59)

II

(60-62)

3 Panel - (Single
or Multi Fold)

) 63-1

()-2

II

(64-66)

II

(67-69)

3 Panel - (Center
Fold)

)70-1

)-2

1/

(71-73)

II

04-76)

Paper Placemats

) 7-1

)-2

II

(8-10)

II

(11-13)

Paper Table Cloths

) 14-1

)-2

(15-17)

II

(18-20)

Paper Tray Covers

) 21-1

)-2

(22-24)

II

(25-27)

(29-31)

II

(32-3~)

Toilet Tissue

I Paper Towels I

~------------------+_--------------~----------------~------------~rs=Il

Disposable Trays And

Other Serviceware

[)28-l

II

()-2

5,5

LBJ

.'

Now I would like to ask a

e~

questions about various types of equipment used by this food service operation.

18. Firat. pleaae tell me how many of the following receiving and storage equipment are in operating condition
on the pre.ises. (READ LIST AND RECORD NllMBER. IF NONE. RECORD "0".)

Refr1&erators

Freezers
, IN OPERATING
CONDITION

!!ll:
1.
2.
3.

Walk-In

4.

Mobile Carts

,
,
,

Reach-In Full Size

Reach-In (Counter or
Undercounter Height)

6 IN OPERATING
CONDITION

1'YP~

(35)

1.

!.each-In Full Size

/I

(39)

(36)

2.

Walk-In

(40)

3.

Reach-In (Counter or
Undercounter Height)

(41)

Mobile Carts

1/

(42)

(37)
(38)

4.

OTHER RECEIVING AND STORAGE EQUIPMENT

, IN OPERATING
CONDITION
1.
2.

Receiving Scales
Hand l'rucks And Dollies

(44)

3.

Ingredient Bins - Mobile

/I

(45)

(43)

1/

19. Now please tell me the linear footage (including walk-in refrigerator storage) for the following types of
shelving. (READ LIST AND RECORD NUMBER. IF NONE. RECORD "0".)

SHELVING:
Portable

t
[""

LINEAR FOOTAGE

Wire

II

(46-48)

- Solid

II

(49-51)

fI

(52-54)

(55-57)

(58-60)

Stationary - Wood

- Other Solid

20. How about food preparation equipment? About how many of the following food preparation equipment do you
have in operating condition? (READ LIST AND RECORD NllMBER. IF NONE. RECORD "0".)
(J

TYPE OF EQUIPMENT

IN OPERATING
CONDITION

TYPE OF EQUIPMENT

1. Bread Slicer

(f

_(61)

12.

Breadi~

2. Meat SlicinR Machine

fI

.1621

13.

Do~h

3. Power Meat Saw

II

-.t631

14. Ice

4. TenderizinR Machine

II

J..641

5. Patty Maker

/I

(65 )

II

(66)

Automatic

6. Heat ChoDDer
7.- Vegetable Cutter, Dicer, Slicer,
Stationary Bowl Powered

/I

(67)

8. Vegetable Cutter, Dicer, Slicer,

RotatinR Bowl Powered

II

(68)

9. Vegetable Cutter, Dicer,

Attachment.
10. Peelers

11. Food Mixers

&

Beaters

Machine

f1 11\ OPERATING
CONDITION
/I

(72)

II

(73)

(/

(74 )

15. <'ortion Control Scales

II

OS)

16. Work Table Tops or

CutCin..&. Boards

1/

(76)

17. Sinks

1/

(77)

18. Tray Make UP. Conveyor.

II

(78)

19. Waffle Irons

(79)

20. Popcorn Popt>.er

II

(BO)

Divider and Rounder

Maki~

Machines

Stainless or Other

/I

(69)

21. Toasters

PQP-Ut>. 1YPe

II

(7)

II

(70)

22. Toasters

Conveyor TY.Jl.e

II

(8)

II

(71)

II IN OPERATING.

Coffee Makers

CONDITION

1. Automatic Coffee Bottle Brewers

II

J..9J.

2. Manual Pour over Bottle Brewers

1/

.l.101

3. Automatic Coffe.e Urns

1/

(11)

4. Hanual Coffee Urns

5. Hot, Tea Urns

56

II

(12)

/I

( 13-L

[]]
6-2

\'21. IIoV . .ily of the fo11ovinl cooldnl and l'~con.titutiRi equiJlllent do you have at thia locsUon that are in
operatilll coDCIition? (READ LIST AND RECOID NUHID OF !QOIPHZtrr USllfG GAS AND ELECTllICITY. IF NONE RECORD

''0" .)
HUMBER IN
OPERATING CONDITION
,; .. ,
o.eo8:
1. Deck Type, Ioa.tinl
andlaldq

2. Col)Vection, Floor
or Counter
3. Convection, Floor or
o,unter(Ro11 In)

4. Iotary (lleel or

GAS

,
,
,.
,

NUMBER IN
OPERATING CONDITION

ELECTIlC

(14)
(16)
(18)

,
,
,

(20) I

Broilerc:

GAS

ELECTRIC:
..
'"

1. Overfired

(15)

(53)

2. Sal...nder

(52) I
(54) I

(55)

3. Open Hearth

(56) I

(57)

(17)

4. Counter top
Charbroilers

(19)

(5~)

(59)

(21)

llevolvina Tray)

-5. Infra-lled (Quartz,

(22)

6. Low Teaaperature

(24) I

(25)

7. Conveyotized

(25) I

(27),

8. Rack Type

(28)

(29)

9. Pizza

_(30) I

MatalShe~th/Ga.

Heated.

10. Ele~tronic (Micro

wave) Plug In 110V I

(321 I

(23)

Cookers:
1. Steam, Atmospheric
Preaaure

(31)

Raliaea:
1

Light/Medium Dutj'

2. Heavy Duty

(34) I

GAS

(33)

3. Steam, High PressurE

--

Preure

2 Deep Fat, fioor

3 o.e1l Fat, Counter
4. Continuous
S. Filter

";Built In

6. Filter - Portable

GAS

Kettlea:
1. Kettle, Steam
Jacketed

ELECTllIC
(36) ,

(37)

(38) ,

(39)

ELECTRIC

,
,
,

_(40) ,

(41)

(42) ,

(43)

(44) ,

(45)

(46) ,

(47J

(48) I

,.E.~L

(SO) ,

(51)

ELECTRIC

(60'
(62)

,
,

(64) #

(611
(63)
(65)

(35)

Mi.cellaneous:

Fryer.:

GAS

2. Steam, Deck. Low

PrelllJure (5-8 PSI'
(12-15 PSI)

11. Electronic (MiCl'o

wave) Plug In 220V I

rs=-il

EI.ECTRIC
(66) #

(67)

ELECTRIC

GAS

1. Griddles & Grills

2.Braising Pans

(/

(70) #

(71)

3. Warmer, Food Steam

InJected

fJ

(72)

(73)

4. Hot Plates

(74) ,

(75,t

5. Sandwich Toaster

if

(76)

If

. {771

6. Rotisseries

(78) ,

(79)

(8 )

(9) #

(10)

Corn on Cob

Boilers/Cookers

I.

8. Holding Case For

Deep Fried Pies

57

GAS

,
,

(68)

(7)

(69)

22.t\Ow lIIany of the following sanitation and l118intenance equiplllent do you have in operating condition at this
locaHon? (READ LIST AND RECORD NtlHBER. IF NONE RECORD "0".)
NtlHBER IN
OPERATING CONDITION

Ware-Washers

,
,
,
,
,

1. Under Counter

2. Door Type
3. Rack Conveyor

4. Continuous Conveyor, Straight FUaht Type

5. Continuous Conveyor, Circular Horizontal Plane

1- Automatic, Straiaht Conveyor

2. Automatic, Rotary Conv~or

3. Automatic, Door Type

,
,
,

(13)
(14)

(15)

(16)

(17)

_(18)

r--'

NUMBER IN
OPERATING CONDITION

Millcellaneous Washers

,
,
,

1. Automatic. Pot & Pan

2. Silver

Scrapping & Pre-Wash Equipment, Overhead Spray

4. Laundry Washing Machine

~..:..

(19)

(20)
(2l)

(22)

NUMBER IN

OPERATING CONDITION

Waste Eguil!ment

(23)

2. Compactors

(24)

3. Crushers, Can & Bottle

Ii

(25)

(26)

1- Pulpers, Waste

4. Disposers, Food Waste

Power

NtlHBER IN
OPERATING CONDITION

Miscellaneous
1. Burnishe;:s, Silver, Stainless Steel, Etc.

iI

(27)

2. Boosters. Hot Water

(28)

3. Exhaust Vent Hoods

4. Soiled Tray Conveyor System

II

(30)

Separate Unit

/I

l29}

lJ

NUMBER IN

OPERATING CONDITION

Sl!ray Washers

1. Kitchen Equipment Spray Washer &

Sanitizina Machine - Portable Unit

2. Kitchen & Equipment Spray Washer &

Sanitizing Machine - Wall Mount

(31)

(32)

NUMBER IN

OPERATING CONDITION

Sacks
Wire

2. Dishwasher, .Plastic

1/

(43-44)

II

(45-46)

58

NUMBER IN
OPEMTING CONDITION
II

c'33-34)

2. Dishes

3. Silverware

(#

(37-38)

4. Tray

fI

~(39-40)

5. Rack

/I

(4142 )

1. Busing

Dishwasher~

(I2l

NUMBER iii

OPERATING CONDITION

Glass Washers

1.

(11)

(35-36)

23. How . .ny Qf the folloWing holding and .ervice equi,..nt do you have at thi. location that are in operatina
condition? (IlEAD LIST AND IlItCOIlD NUMIEIl. IF NONE IlECOIlD "0".)
HUMBEil IN

NUMBEIl IN

OPERATING

COlllDITION

OPERATING
CONDITION
Bars - Liquor
1. Portable (Including

Dispenser Bar.)

Bara - Salad

Di.Den.er.

1. Carbonated Beverue.

(61)

2. Cr...

( 62 iL

3. Hot Chocolate

(6J;l

4. Iced Tea

(64)

5. Juice

(65)

(66)

(67)

_.:.I-...,.,--__---I(..
'4~7)t..._~

1. Hobile

2. StationarY

(1

(48)
.... _0:.

_(49)

Liquor

1. Milk

Buffet Chafers

~fiuffet Chafers

6. Other Non-Carbonated

Bevera.e.
I
(50)

Food Carriers - Portable

Buffet Line

(!!L

1. Heated

1. Hobile

(51)

2. Stationary

(52)

2. Unheated

,
,

(69)

(70)

F00 d H0 ldina Cabinet. - S tat i onary

Cafeteria Line
1. Kobile

(53)

2. Stationary

(54)

1. Heated

(711

2. Unheated

~7U

i
Other HoI d illR An d Service EauLPMnt

Convevors

1. Irregular Shape

(55)

2. Straiaht

(56)

1. Fudae Wa1'ller

(73)

2. Hot Well.
12" X 20"

(74)

lee Pans

(75)

(76)

3.

~\ce

Dispenses

S1fLeve
11nsl. Drop- I n
e

5.

1. Dishes

(57)

2. Racks/1:ravs

(58)

Cre_ Cab111eU

Nourishaent Station

(Heal th CaL'e)
I

(77)

6. Sh.ke Machi:;;.s

(78~

7. Soda Fountain

(79)

8. Soft Serve Machin

f.1j0~

(7)

9. Waitress Service

Stations

Dispensers - SlfLeve
e
11nil' P ortable
1. Dishes
I
(5_~
2. Racks/Trays

(60)

59

jS-il
~..J

!~1

BAND RESPONDENT.CAiU) E AND SAY:

24. Here is a list of various types of energy, please read to me the letter
next to the type that is the primary energy source for the following usages
at this location? (READ LIST AND WRITE LETTER NEXT TO EACH USAGE TYPE.)
~

!C1i

PRIMARY

SECONDARY

Cooking

8-

14-

NONE

Heating

9-

lS-

NONE

Air Conditioning

10-

16-

NONE [ ]

Lighting

11-

17-

NONE

Refrigerator/Freezer

12-

18-

NONE [ J

Others

13-

19-

NONE

[ ]

[ ]

25. Now, read to me the letter next to the type that is the secondary energy
source fur the same usages at this location. (READ LIST AND WRITE LETTER
NEXT TO EACH USAGE TYPE OR CHECK "NONE".)
TAKE BACK CARD E
26. Approximately what are your total annual energy costs of all types?
$._ _ _ _ _ (20-23)

27.

Wh~t

were the total dollars spent in the past 12 months on

cleaning products? (READ LIST AND WRITE AMOUNT FOR EACH.)
~our best estimate will do.
1. Automatic dishwashing

detergents

~he

following
PROBE: Just

S. Automatic laundry
detergents
$

(24-27)
2. Manual dishwashing
detergents

(40-43)
6. Manual laundry
detergents

(28-31)
3. Dishwashing rinse
additives

(44-47)

7. Laundry cleaning
additives, such
as breaks, deter
gents, bleaches,

sours, softeners,

stain removers $

(32-35)
4. Chemical sanitizers bathroom and food
equipment
$
(36-39)

(48-51)
8. Other housekeeping

and equipment
cleaners

$
(52-55 )

60

, OF WOIlKEIlS

28. In a usual work week, how . .ny

people in total, a.ide fra. pro

40 Oil MOllE HOUllS

PIll WEEK
20-39 HOUllS PEIl
WEElt
LESS THAN 20 HOUllS
PElt WEEK

prietors and/or partners work at

this food .ervice operation? (IF
NONE, IlECORD"O".)

(58-59)
(60-61)

IF roOD SEIlVICE OPERATION HAS BEEN

UNDER PRESENT OWNERSHIP FOil LESS THAN
ONE YEAll ASK:
29. Could you esti.ate, based on the

IF FOOD SERVICE OPERATION HAS r.!EN

UNDER PIlESENT OWNERSHIP roll ONE

YEAIl Oil K)IlE. ASK:

29. Durinl the pa.t year, what were

tt.e you have been in bU81ne~s,

wnat your annual gross sales for
thi. food service operation would
be (excluding aales tax)?

your total Iros. ...te. for this

food service operation (excluding
..les tax)?
$
(62-65)

DON'T KNOW ( ) ASK

llEFUSED
() Q.30

$
(62-65)

DON'T I<NOW [ ] ASK

REFUSED'
[] Q. 30

IF IlEFUSED/DON'T KNOW IN 0.29 ASK:

30. HAND RESPONDENT CARD F AND

SAY: Which one group would

IF REFUSED/DON'T KNOW IN 0.29. ASK:

30. HAND IlESPONDENT CAllD F AND

SAY: Which one group would

you say best descLibes the

total gross sales for this

food operation excluding

sales tax?

you say beat describes the

total gro.s aalea for thia

food operation excluding

aslea tax?

(66-67)
LESS THAN $10,000
$10,000-$19,999
$20,000-$29,999
$30,000-$49,999
$50,000-$99,999
$100,000-$299,999
$300,000-$499,999
$500,000-$999,999
$1,000,000-$1,999,999
$2,000,000-$4,999,999
5 HILL ION OR HORE
TAKE BACK CARD F

(56-57)

LESS THAN $10,000

$10,000-$19,999
$20,000-$29,999
$30,000-$49,999
$50,000-$99,999
$100,000..$299,999
$300,000-$499,999
$500,000-$999,999
$1,000,000-$1,999,999
$2,000,000-$4,999,999
5 HILL ION OR HORE
TAKE BACK CARD F

( 1 01
( 1 02
[ ) 03
( ) 04
( ) 05
( 1 06
[ ) 07
[ 1 08
[ ] 09
[ ] 10

[ 1 11

[
[
[
[
[
[
[

[
[
[
[

(66-67)
01
02
03
04
] 05
] 06
1 07
1 08
1 09
1 10
1 11

1
1
1
1

31. What were your gross food sales

31. What were your groaa food salea

not including alcoholic beverages

during the past year?

not including alcoholic beverages

during the past year?

(ESTIMATE IF NECESSARY) $,_ _ _ (6e-71)

(ESTIMATE IF NECESSARY) $_ _ _ _ (68-71)

32. Approximately what were your food

32. Approximately what were your food

coats excluding paper and clean

ing aupplies as a percentage of

gross aales (during the past year)?

coats excluding paper and clean

ing supplies as a percentage of

gross sales (during the past year)?

(ESTIMATE IF NECESSARY) %,_ _ _ _ (72-73)

(ESTIMATE IF NECESSARY) %_ _ _ _ ( 72-73)

33. What was your labor payroll be

33. What was your labor payroll be

fore deductions as a percentage

of gross sales (during the past year)?

fore deductions as a percentage

of gross sales (during the past year)?

(ESTIMATE IF NECESSARY) %._ _ _ _ (74-75)

(ESTIMATE IF NECESSARY) %._ _ _ _ (74-75)

34. What was your total annual perman

34. What was your total annual perman

ent and disposable dinnerware costs

as a percentage of gross sales?

ent and disposable dinnerware costs

as a percentage of gross sales?

(ESTIMATE IF NECESSARY) %_ _ _ (76-77)

(ESTIMATE IF NECESSARY) %,_ _ _ _ (76-77)

61

AWAYFROM-HOME FOOD STUDY

PROJECT #4110

FOOD 'ITEM DETAIL SHEET

TOTAL
QUANTITY
IECEIVED

DESCIIPllON OF
FOOD ITEM
Code

Amount
Rx1IrJ

0Iw Delaipdon

Type 01

Tw-.01

Buying lJnI

(Number) (0s..",.,.

ww;.J
SIze 01

SIMIInt SIMIIIt

#01

SIMIIIt

AJ CorUirw CorUirwI CorUirwI/

(os..
In B)

I J~ J'i
J

IDUAL UNITS

(CIn:Ie One)

(Circle One)

II

cf~ if

1,..'8

Bulk

I I I

Reau*

ConIurner
Size

IndIvIdueI
s.MngJ

Pa.:
Portion

Control

*INSTRUCTIONS

PRODUCT PACKAGE
AS IEtEIYED

TYPE OF INDIY-

(Circle One)

p. . . . p. . . . . I.i.
PwBuying
(os..
lJnI
Irm. C)

CONTAINEI

STORAIIUTY TYPE
AS RECEIVED

DESCIIPfION OF
IUYING UN"

A. Type 01 buying unit, i,e.: Pounds, Gallons, Ouarts, Pi.'1ts, Ounces, Cases, BoKes, other.

B. TYP(J 01 smaNest container, i.e.: Cans, Jars, BoKes, Botties, Portion Control/Individual Package, other.
C. Weight/Size 01 smaHest container/package, i.e.: Pounds, Galons, Ouarts, Pints, Ounces. ,other.
WPIen item is received in cans, enter-can size, i.e.: #303, #10, etc.

APPENDIX TABLES

TABLE 1 __ ESTABLISHMENTS WITH FOOD SERVICE, BY KIND AND StzE OF flUSINfSS, 197'1

--------------------------------------------------------------------------------------------------------------------------------
.

SIzr OF j:lUSJNESS

kINO OF BUSINESS

SE.PARATE EATING PLACE

SE~ARATE DRINKING PLACE
RETAIL STO~tS
HOTELS, MOTELS, OR
TOUfiIST COll~TS
CIVIC, SOCIAL OR
FRATERNAL ASSOCIATIO~S
RECREATION OR lMUSEMENT
PLACES
OTHER PUBLIC OUTLETS
TCTAL PUALIC
PRIVATE HOSPITALS
PU3! lC HCSPITAlS
R~SIOENTIAL CARE
FACILITIES
NU~SING AND PERSONAL CARE:
FACILITIES
COLLEGES, UNIVERSITIfS,
PROFESSIONAL OR NORMAL
SC~OOLS

OTHER INSTITUTIONAL
FACILITIES
TOTAL INSTITUTIONAL

TOT AL

58,419
8,f.00
3.ROI

1.8"/9

4,097

4,381

"3,101

907

9,650
2,172

6,4<)1

2,424
1,552

86.1011

87,059

717

::>8'\

p. 04

1198

231,018
31.3(17

21,5('';
3H4

21,52

39,395
1,882

41,225
1,4 :W.O
2,43:0

45,032
18,285
4,705

12,647

41'1
119

22,11111
.'It 366

2,15~

2,550

167

897

25,157

157
352

45f.

'5??

292

177
?46

9111

l a .145

3.420

3.482

508

1,068

1,402

529

<1.531

14,604

95,635

116

101.,,3

44"

7,77P

60,437

3,728

752

321

494

530

154

7,651

3,179

2,353

31,019

3,461
2.11~

377,9C7

-------------------------~------------~------------~------------~----------~------------~------------~------------~-----------= NnT

AVAILAALE.

TABLE 2 -- ESTABLISHMENTS WITH FOOD SERVICE, BY FIRM SIZE AND PRIMARY TYPE OF FOOD SERVICE, 1979

----------------------------------------------------------------------------------------------------------------------------TYPE OF FOOD SERVICE

..--------_...._------------------------------------------------------------------------PRIHA~Y

FIR'" SIZE

WITH WAITER-WAITRESS

:------__________________ :

COUNT~P

PUqCHAsr

O~IVE

UP

EAT
WINDOW,
TABLEEAT AT
:ELSEW"ERE 1M: CARRYDUT,
BOOTH
COUNTER: ESTABLISH- :OR DELIVERv
-------------------------~-----------~--------___ 1____ ~tI____1 _____ ~ ___
1 UNIT
141,297
34,603
35,1151
33,019
2-3. UNITS
17,096
1,4'57
8,318
6,29!l
'+-10 UNITS
8,398
1lt7
6,611
3,020
11-50 UNITS
7,504
68.5
4,303
1.886
51-2~9 UNITS
3,970
593
2,ll"
934
250 OR HORE: UNITS
5,286
643
5,39'?
2,318

.
..
.

TOTAL

..

183,551

CAFETE~IA

ROOM
SERVICE

OTHER

T0TAL

---1------------l----________
1____________l
____________
..
.
.
.

.
.
.

38.126

62,263

~7.1t67

12,799
4,668
2,490
3,Q03
1.889
1,699

. ____

------------------------------------~------------~-----------~------~----

27,1t~B

6,71>.'1
2,2'>1
1,012
8'54
HP
143

11,7'17

5,441
7'H
1'H'
56P
51
3"8

7,3 n 5

269,399
40.P.27
21.826
19,693
1(1,365
15.796

377.%7

- - - - A____________ ~ ____________ ~ ____________

TABLE 3 __ ESTABLISHMENTS YITH FOOD S[RVICE ASSOCIATED WITH A F~A~CHtSE FIqM.

BY PRJMAR~ TYPE OF FOOD SERVICE. 1979

-----------------------------------_
.. _-----------------------------
:
ASSOCT_TED WITH
A
.~
NOT
:

PRIMARY TYPE OF
FOOD SEPVICE

: ____ -ER!~~~~-tl!~-----~: ASSOCIATED:

: FPANCHIsnR : F~ANCHISEf:
YITH
:
~
OWNED
:
OWNED
:A FRANCHISE:

FlDM

TOTAL

..
.
-------------------------~-----------~------------~----~--~--&_----------
YAITEP-WAITRE~S

SERVICE

TABLE-BOOTH
EAT AT COUNTER
COUNTER PURCHASE. EAT
ELSEWHERE IN
ESTABLISHMENT
DRIVE UP WIN~OW, CAQPY
OUT O~ DELIVERY
CAFETERIA
ROOM SERVICE
OTHER

13.111
12,102
1.00c:;l

13.197

11.198
1,999

11,1190

12,A~6

5.35C

2.R.70
17P

1 '19550
1,195
126
13A

195,36c:;1

160,251
~5.11P,

31.567
23,~8~

221,677

3R..1('6

47.'467

18~h551

62,263
27.44~

11.~'+3

11.7 4 7

7,305
7,167

:
306,456

TOTAL

.
.
----------------------------------------------------------------------------

= NOT

AVAILABLe.

TABLE 4 -- ESTABLISH~ENTS WITH FOOD SERVICE, ~y KINO OF BUSINESS

AND YEARS IN OPERATION, 1~79

..
YEARS
IN
OPERATION
TOTAL

.
--------------------------------------------------____ _____ i____
__
__1____________

.
.
.

SEPARATE EATING PLACE

5,379

31f,212
39,112

152,315
231,D18

SEPARATE DRINKING PLACE

1,346

3,79lt

1f,8A5

21,282
31,307

RETAIL STORES

51

661
l,lf30

10,505
12,647

HOTELS, MOTELS, OR.

TOURIST COURTS

661
10,085
14,353
CIVIC, SOCIAL OR

FRATERNAL ASSOCIATIONS

450
826
978
7.312

9,566

RECREATION OR AMUSEMENT

PLACES
16,571 22,441
306
3,lf23
2,141

OTHER PUBLIC OUTLETS

1,666
l,ltS1

6,239
9,366

1f7,729 50,668 224,309 330,698

TOTAL PUBLIC
7,992

PRIVATE HOSPIT_LS

290
1f44

561

2,806

PUBLIC HOSPITALS

41
196
104

2,846

3,187

RESIDENTIAL CARE

FACILITIES
13,587
439
89:)

669
11,580

NURSING AND PERSONAL. CARE:

FACILITIES

505
1,531
668

16,441 '19,145
COLLEGES, UNIVERSITIES, :
PROFESSIONAL OR NORMAL :

SCHOOLS

50

409
316
2,953
3,728

OTHER INSTITUTIONAL

FACILITIES

439

28 ..

328

2,410
3,461

TOTAL INSTITUTIONAL

1,761f

3,763
2,646
39,036

51,492
53,314 263,345 377,907
TOTAL

.
.
.
.

~--~---~------------------------------~-----------------~----------------------------~---KIND OF BUSINESS

-------------------------1b~~2-1~!~_!_l

l:~

~:i---

1_~_~~~

1+60

~"101

-------------------------~-~----------~---- _ _ _ _ _ _ _ _ 4 __ _ _ _ _ _ _ _ _ _ _ A

: NOT AVAILABLE.

_______ ~ ____ ~__

..______

r '. )\
.

;,r
...,

TABLE 5 __ ESTABLISHMENTS WITH FOOD SERVICE, BY KIND OF BUSINESS ~ND WEEKS PER YEAR IN
OPERATION, 1979

..'.

..

~ _ _ _._..________ ~ ______f, f~~:."~--------"'----------~~-"---'---------""~-~----'------.~

TOTAL

_________________________ .---- --------------------------------------------~.

__--1-----------
14.355 . 10,902 . 18,853 . 186,.Q08 . 231,018
SEPARATE EATING PLACE

31 .301

26,897

3,266

820
324
SEPA.~TEDRINKING PLAtE

12,647

11,034

1,401

97

115
RETAIL STORE.S .

HOTELS, MOTELS, OR

14,353

11,621

--
TOURIST COURTS

CIVIC, SOCIAL OR

7.855

909

160

642

FRATERNAL ASSOCIATIONS

RECREATION OR AMUSEMENT

22,441
16,823
748
1,878
2.992

PLACES

9,366

8,995

211

160

OTHER PUBLIC OUTLETS

330,698

210,133

25,388

14.017
21,160
:
TOTAL PUBLIC

4,101

4,101

PRIVATE HOSPITALS

3,187

:5 .18.1

PUBLIC HOSPITALS

RESIDENTIAL CARE

13,587

13.211

315

61
FACILITIES

NURSING AND PERSONAL CARE:

19,145

FACILITIES

COLLEGES, UNIVERSITIES. :

PROFESSIONAL OR NORMAL :

3,728
1,289

320

853

1,266

SCHOOLS

OTHER INSTITUTIONAL

3,461

3,005

354

102

FACILITI)S

47,209

43,938

67'+

1,168

1,429

TOTAL INSTITUTIONAL

317,907

314,071

26,062

15.185

22,589

TOTAL

.
.
. . .~--------. ..------.. .--------~=---------------______~ ______--..r.--~------------KINO U= BUSINESS

WEEKS PER YEAR

...
4----1:~2----1---~1:~2----l---~=~1----1-----~2-

::: NOT AVAILABLE.

TABLE 6

----------KIND OF

--

ESTABLISH"'ENTS WITH

FOO~

SERVICE, BY KIND OF BUSINESS AND MENU SPEC I AL TTY, 1':179

----------_.._-_.,-----------------------------------------------------------
:-------------------------------~~y_~~(l~L!r ________________________________
BUSINESS

VARIEn
STEAKS,
A~ERICAN
SEAOR

FOODS
FOODS
rOOD
CHICKO'
CHOPS,
TURKEY
TTALI~N

-------------------------lfkA!t_~~!~~_l

____________l ________ ___

SEPARATE EATING PLACE

SEPARATE OR INtO NG PLACE
RETAIL STORES
HOTELS, MOTELS, OR
TOUR 1ST COURTS
CIYlC, SOCIAL OR
FRATERNAL ASSOCIATIONS
RfCRtA TION OR A~USEM::NT
PLACES
OTHER PUBLIC OUTLETS

'"
(II

TOTAL PUBLI C

0'

li,123
4t 9 36

TOTAL

:
:

9,602
1,31~

PRIVllTE HOSPITALS
PUBUC HOSPITALS
RES IDENTIAL CARE
FACI'-ITIES
NURSING AND PERSONAL CARE:
FACILITIES
COLLEGES, UNIVERSITIES,
PROFESSIONAL OR NORMAL
SCHOOLS
OTHER INSTITUTIONAL
FAeIL !TIES

TOTAL INS TI TUTI ONAL

72,739
6,301
6,297

:
6,860
6,319
11ll,575

.3,05~

13,193

~,942

132

11,049
99

:
18,212
3,053
2,965
IJ~

,41 9

158.994

144
82

'h795
586

3"~

10,725

14,765

~99

66B

478
135

33

32~

11,374

33
10,758

~
____________1____________

11,397
761+

69

67"
173

16,545

1_~QA~!_a~~E_1

M~)(ICAN

157

157
16,702

13,079

169

91

9,494

-------------------------~------------~------------~------------~-------------

8,222
1,012

1~,07q

___________

'h49,.

A ____________

CONTINUED

TABLE 6 __ ESTABLISHMENTS WITH FOOD SERVICE, BY KINO OF BUSINESS AND MENU SPECIALITY, 1979--CONTINUED

: _______________________________
______________----------------
------------------------------------------------------------------------------------------------------~
~~~y_~~~~!Abl!!

: HAMBURGER, :
: ICE CREAM, :
HOT DOG~ : SANDWICHES: DONUTS,
_______.,.____________________________________________________.
:
:
:
. ___________
PASTRY

KINO OF BUSINESS

PIZZA

.
..
.

SEPARATE EAT ING PLACE

SEPARATE DRINKING PLA~t
RETAIL STORES
HOTELS, MOTELS, OR
TOURIST COURTS
CIVIC, SOCIAL OR
FRlTERNAL ASSOCIATIONS
RECREATION OR AMUSEMENT
PLAtES
OTHER PUBLIC OUTLETS
TOT AL PUBLIC

16,105
1,202
:510

35,516
1,OB2
1,166

110

156

160

787

PRIV~TE HOSPITALS
PUBLIC HOSPITALS

RESIDENTIAL CARE
FAC t L!TIES
NURSING AND PERSONAL ~ARE:

FACILITIES
COLLEGES, UNIVERSITIES, :
PROFESSIONAL OR NORMAL
SCHOOLS
OTHER INSTITUTIONAL
FACILITIES

19,33q.

6,982

902
53,510

..

:
OTHER:

TOTAL
.&.-----------.a.----------

.
.
.
.
.
.
231,018

13,853
.
16,,766
21,598

31.301
11""
All
12.060

12,Sq.7
1.516
2,698

868
699

CJ. 566

218
189
1.646

113
196
6,852
9,366

2q.4
1,166

19,538
15,530
47,319

q.,101

126
33

3,187

34
---

250

19.1q.5

744
107

..

35
129
3,128

323

.,

. 47,209

939
842

371,907
19,538

.
. .
c

22,~41

321

494
:
TOJAL INSTITUTIONAL

TOTAL
.
.

------------------------_.._----------_.1._------------------------..--------~---.!.------------~-----------11~

~8,161

= NOT

AVAILABLE.

TABLE 7 -- ESTABLISH~ENTS WITH FOOD SfRVICE. BY KINO OF BUSINESS AND TY~ES OF

MEALS SERVED. 1979

------------------------------------------------------------------------~

KIND OF BUSINESS

TYPES OF MEALS

----CD---__________ ____
-------------------------l-~r!~E!~! __l___ b~!~ ____l ___ Q!~~~!---l ___ ~!!k!~ ___
..
. 10.0.52(' .. 205,3.0 ..
SEPARATE EATING
194,5.6
176,744

PLACE

6,616

20,683

te.,304

RETAIL STORES
8.284
'5,990
11,595

11,669

HOTELS.
OR

TOURIST COURTS

. 10,205
13.486
CIVIC, SOCIAL OR

6.177 : 6.884
FRATERNAL ASSOCIATIONS
2,585
RECREATION OP.

9,877

17.387

20,031
OTHER PUBLIC OUTLETS
7.4(;4

8.738

7.663

TOTAL PUBLIC
253.911 260.771
147.362

PRIVATE HOSPITALS

4,065

4.022
4,02e

3,837

PUBLIC HOSPITALS

:3.187

3,187

2,967
RESIDENrTAL CARE
..
12.526 . 12,A84
FACILITIES

"
11,131
NURSING AND PERSONAL

18.593
FACILITIES

19,145
COLLEGES. UNIVERSITIES.

PROFESSIONAL OR NORMAL :

SCHOOLS

3,101

3,717

2.500
2,R40
OTHER INSTITUTIONAL

FACILITIES
3.180
2.343 :
2.184

1,958

TOTAL INSTITUTIONAL

46.135

43.456
41.325

TOTAL
191.729 . ,329,541 . 297.367 . 302,097
-------------------------~------------~------------~-------~---~~-----------~

f. . . ~ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ~_~ _ _ _ _ _

SE~ARATE

~LACE
DRIN~ING

It

~OTELS.

12.01~

12t7~5

AMUSEMr~T

~LACES

o"

283.~06

~,IA7

CARE~

28,37~

TABLE 8 __ EST~BLISHMENTS WITH FOOD SERVICE THAT ARE OPERATED PV

O~NERS AND OTHER HELPERS. BY KIND OF BUSINESS. 1979

------------------------------------'---.--------~----
OPERATED BV

KIND OF BUSINE SS

---------------------------------______________________l.QWl!(M-Q!i!a!-LQ!l:!.f;.B.-l:!.U.!!...
l---!..Q!!L--
a

SEPARATE EATING Pl~CE

SEPARATE DRINKING PLACE
RETAIL STORES
HOTELS. MOTELS. OR
TOURIST COURTS
CIVIC. SOCIAL OR
FRATERNAL ASSOCI~TIONS
RECREATION OR AMUSEMENT
PLACES
OTHfR PUBLIC OU~LETS
TOTAL PUBLrrPRIV~TE

HOSPITALS
PUBLIC HOSPITALS
RESIDENTIAL CARE
F~CILITIES

~:

26,579
7,414
1,048

204,439
2~,Rq3

11,SQ9

11,932

1.1f.17

45.099
262
577

17,702
1.885
285,599

2,415
2.917

231.018
3.1 ,'301

12,641

8,149

NURSING A~D PERSONAL CARE:

FACILITIES
COLLEGES, UNIVrRSITIES, :
PROFESSIONAL OR Nr~MAL :o
SCHOOLS

OTHER IN~TTTUTInNAL

FACILITIES

11,171

16.228

9.566

1:3.~87

199145
:5.728

4792Q9
40.339
:
TOTAL INSTITUTIONAL

TOTAL

.
.

.
.
----------------------------------------------------------------

204

TA~LE 9 -- ANNUAL MEAL AND SNACK SALES AT ESTABLISHMENTS WITH FOOD SERVICE, 3Y KIND AND SIZE OF BU~tNESS, 1979

THCUSANDC; )

--------------------------------------------------------------------------------------------------------------------------------SHE OF BUSIMESS

KIND OF BUSINESS

SEPARATE EATING PLACE

DRINKING PLACE
RETAIL STOI\ES
HOTELS, HOTELS, O~
TOURIST COURTS
CUIC. SOC IAL OR
F~ATERNAL ASSOCIATIONS
RECREATION OR AMUSE~ENT
PLACES
OT~ER PUBLIC OUTLETS

1.112,993

SE~ARATE

94.132

3.147,7"1+
511 ,76Q
221.468

5,851.22:3
195,6"0
:355.9I!CJ

10,511\,359
532,00:'>
133.021+

1t2,393

242,133

354,954

485,729

96,564

209,062

123,757

189,258
49,316

354,372
170,604

338.228
239.858

1.904,483

5.451,152

2,917
5,165

31 Q,827

TOTAL PUBLIC

TOTAL

58.381.791
2.176.922
1,76U"%4

898,100

1,150,2f.10

79.826

97,632

576,719
115,8:31;

501!.281
"(33,247

340,964
912.269

1,689,452
119,095

7,1159,640

12,610,11+3

12,672,022

21,331t551

12,170,666

69,781
69,130

52,575
45,4'i0

426,831
145,6(>5

315,421
111,294

561+,369
103,4t17

1,118,267
1,370,461

2.552,161
1,850,532

81,397

307,730

283,211/\

337,017

'104,045

747,528

2,59~,726

91,786

367,250

607,433

861,200

21l9,095

124,429

263,670

3,204,863

29,604

97,952

108,516

151,968

122,375

317,'116

H8,h72

1,276,403

35,503

34,056

48,663

124,41P

21.:3.256

168,476

246.372

9tt5,R99

1,145,925

2,049,05 Q

1,455,486

2,311,718

PRIVATE HOSPITALS
PU3LIC HOSPITALS
RESIDENTIAL CARE
FACILITIES
NURSING AND PERSONAL CARE:
FACILITIES
COLLEGES, UNIVERSITIES,
P~OFESSIONAL OR NORMAL
SCHOOLS
OTHER INSTITUTIONAL
FACILITIES
TOTAL INSTITUTIONAL

9.791.810 :1e,251,768
308,311
3n9,373
352."47
269'?h5

2,150,855

6,403,051

11.605,565

A59,577

4,033,166
855,315
3,997,2H
2,400,225

624,372

3,9,+8.59R

. 14,659,202 . 14,127,508 . 23,643,269 . 16,119,264 .

12.103,057
85,70~,

714

-------------------------~------------~------------~-----------~------------~------------~-------------.------------~-----------= NO.T AVAIL.ABLE.

;.

TABU: 10 __ ANNUAL MEn AND SNACK SALES AT ESTABLISHMENTS WITH FOOD SERVICE, BY PRIMARY TYPE OF FOOD SERVICE

AND SIZE OF BUSI~ESS, 1979

<THOUSANOS)

--------------------------------------------------------------------------------------------------------------------------------

SIZE OF BUSINESS
PRIMARY TYPE OF

FOOD SERVICE

;-Lf.SS-TMAN--:--i~o;ooo:--:-iico;ooo:--:-s200;ODO:--:-i350;OOO:--:-i60i;ooo:--:-sr;25o;ooo-:---foTAL---_______________________.i..__ UbJtll_-i.__ !2!!.I.22L--.i.-..!ill1.222-...L-!~i2s.222 __1__!~2~.&222 __.i...11.1ll2.J.22L.i.__!2a_l1!2rit__ ...i.___________

....
""

WITH WAITER-WAITRESS
SERVICE
TABLE ..BOOTH
:::AT AT COUNTER
CO~NTER PURCHASE, EAT

E.SEWHERE IN

E:S TAB LI SHME NT

DRIVE UP WINDOW, CARRY
OUT OR DELIVERY
CAFETERIA
RCOM SERVICE
OTHER

..

..

..
6,337,8~2

~5,387,571

1. 332, 7:>9

6,003,19,+
33o\96'+A

,+0,650,622
4, 736~'H9

2,532,3':''+

6,,+131213

1,7'+8,622

1~,393.505

1t3'55.572
904,9flO

653,571+

360,5.91\

2,615,8'59
2,D40,8.14
698,', nl

116,287

168,8~6

9.142,.117
9.,+23,867
3,70'+,330
2,657 .32<\

8.857,677

11,706,Ofl6

8,050,28~

10,~7~,3!;7

407,241

8,45'h09;1
7,68,+,910
77"'183

1107,39,+

9lA.509

1,392,472

2,082,317

868,616
535,596
20:'1,526
145,431

1,192,930
590,390

2,2311,707
901,762
838,217
13CJ,10fo

1,398,976
1,04,+,799
354.177

3,73lt373
3,004,796
7U,.577

305,978
216,859
156,02('
33,286
39,nO

4,896,524

..

4,'+89,2f\~

~69,726

163,523

4,29,+,299
1,200,,+96
1,88",,+31

85,7()8,71'+
16,119,26,+
2,150,855 . 6,1+03,051 .
TOTAL
.___________
._______----
_________________________
______
_____-___ . 1II,659,20? . 14,1?7,508 . 23,6,+3,269
______ ._________
8,605,5~~

---_~=~

~-~------~----L-----------~

~_-~

--_~

TABlf 11 -- ArmUAL MEAL AND SNACK SALES AT ESTABLISH:-tfNTS IJITH FOOD SfRVICr. !'IY FIP,", SIZE AND SIZE OF BUSYNESS. 1979
(T~OUSANDS'

--------------------------------------------------------------------------------------------------------------------------------FIRM

SIZE OF BUSINrSS

STZE

:-L~THAN--:--i~o~ooo:--:-i1oo~ooo:-_:-i2no~noo:--:-~o~ooo:-_:_s60O~OOO:--:-i1;250;oOO_:----TOTAl----

-------------------------1--1~~~~]---1-_!~~~221 ___ 1__l1~~~~~2 __ 1 __ !~i2~~1--I--!~22~22--1_!1~g~1~221_1 __2B_~~Et ___l ___________ _

1 UNIT
2-3 UN'lTS
4-10 UNITS
11-50 UNITS
51-249 UNITS
250 OR "ORE UNITS
T,llY .lL

1.765,620
212.369
64.09'1
57,176
37.999
13.597

2.150.855

5,057.249
700.<118
357.4119
93,618
89.623
104.154

6.403,051

-----------------------------------~--------

6.:>27.397
662.'107
591.991
51J3.H1
254.E-18
:565.7 C ]

____ .

B.605,56!5

9.373.1!8~

7.280.044
I.A58.207
10072,107
It35!J~ D45
7e.2,351
1.778.754

2.337.6113
713.209
835958"7
58~.333

815,9118

1'+ .659,202

14.127.508

8.803.964
3.645.1"1
3.221.253
:5,450,273 ,
1.153,<17'3'
3,368,609

5,634.653
1,578.350
1.604.182
4846.1138
61199'13'1
1.75,807

16,11<1,264

23.643.269

44,142,409
10.995,125
7,624.325
11.142,9311
3.591,337
8.212,5I1D

85,708,714

4 ________
.---~----- _______ ~ ____________ ~ _____________
____________ ~ ________ ____

II

!I

I;,

TABLE 12 -- ANNUAL ~EAL AND SNACK SALES AT ESTABLrSH~ENTS YITH FOOD SERVICE
ASSOCIATED WITH A FRANCHISE FI~M, BY PRIMARY TYPE OF FOOD SrRVJCE, 1919
(THOUSANDS)

-----------------------------------------------------------------
NOT

ASSOC IA iED WITH A

TYPE OF
FOOD SERVICE

PRI~ARY

:_____

ERA~~~~t_flR~ ______ :
ASSOCIATED

WITH
FRANCHISOP FRANCHISEE

FRANCHISE
:A
OWNED
OWNED
:

_________ _______________1______
~

_____l ____________1____

-...J
VI

WI TH WAITER-WAITRfSS
SERVICE
TABLE-BOOTH
EAT AT COUNTER
COUNTER PURCHASE, EAT
ELSEWH~RE IN
EST ABLIS H~ EtJT
DRIVE UP WINDOW, CARRY
OUT OR DELIVERY
CAFETERIA
ROOM SERVICE
OTHER

5,331,368
4,760,500
571.46fl
5.287,9(12
1,496,931
1.lq("0~9

18.'512

5.313.920
4,1565,7AA
AOA.132
5,340.066
3.<454,51t3
322,251
144.613
37.036

EIB~

TOTAL

____1_______ ____

31,324,334
3,357.349
:
4.765,531
1t.190,61t3
7,911.567

57.710,923
~4,6e1..6A~

~.541,2"5
~.62flt2\8

45,3A1,571
40,65"
, (, '- 2

4, 736

15,393,505

9t142.117

3.704.330
2,651.324
. 85,708,714
~.949

ch1t23,~61

----~--------------------~-----------~------------.~----------~-----------TOTAL

13,325.3~2

= NOT AVAILABLE.

14,67~.1t2q

TABLE

13 --

ANNUAL MEAL A~m SNACK SALES AT ESTABLISHMENTS "'ITH FOOD SERVICE,

BUSYNESS AND yrARS IN OPERATION. lq7q

(THOUSANDS)

BY

KINO OF

~---------------___ _It!!L!!L.Qf:1!~IIQ!L___________
____!=_____ l___
_____
__l __
____

.
.
.
EATING PLACE
: 5,456,978 : 8,266,080 :
: 58.381.791
1.212.878
SEPARATE DRINKING PLACE
58,294 :
173.836 :
245,07Q: 1,699,713:
RETAfL STORrs
15.453 :
172.203 :
300.629: 1,272.679: 1.760,964

HOTELS. MOTELS, OR

TOURIST COURTS

302,567
:
601.930 :
180,248:
2,948,421:
4,033,166

CIVIC, SOCIAL OR

FRATERNAL ASSOCIATIONS
38,-;30 :
141,067 :
60,103 :
615,215 :
855.315

RECREATION OR

PLACES
7,617
171.558 :
330.218: 3,487.881: 3,997.274

OTHER PUBLIC OUTLETS

188.563 :
358,269: 1,853.393: 2.400.225

1.635.739:
TOTAL PUBLIC
9.740.626
55.323.157
:
73.605,657

PRIVATE HOSPITALS
83
:
93.967 :
201.569
2,226.842:

PUBLIC HOSPITALS
:
27.612 :
61.556
1.722.884: 1.850.532

RESIDENTIAL CARE

FACILITIES

162.720 :
869,769
:
67.666
2,594.726

NURSING AND PERSONAL CARE:

FACILITIES

25.235 :
130.475 :

COLLEGES. UNIVERSITIES. :

PROFESSIONAL OR NORMAL :

SCHOOLS
7.632
:
99.761
:

OTHER INSTITUTIONAL

FACILITIES
9.219 :

273,069: 1.305.138:
TOTAL INSTITUTIONAL

1.908,808: 8.211.273:
TOTAL
:
:
--~---~--------------------~-------------------------------------------------------------

KINO OF BUSINESS

--------------~----------l~tl~_!tl!~'_l_l

-~:~

l_2_Q!_~!~

SEPA~ATE

~!~!~

~~.445,A55

2,176,9~2

AMUSE~ENT

6.906,13~:

~9.7
38.~eo

2t5~2.161

1.494.~71:

~O,220,096

6~.368.537

85.708.71~

---------------------~-~~-----------~------------~----------~--~------~-----------

TABLE 14 -- ANNUAL MEAL AND SNACK SALES AT ESTAFLISHMENTS WITH FonD SERVICE, eY KIND OF BUSI~ESS AND

~~~U SPFCIALITV, 1919

(T~f'tlSANn~)

: __ ____________________________
_____________-----------------
----------------------------------~-------------------------------------------------------------------~

..

~~y_~etkl!L1I_

CH ICKE"I OR

Froos

_____ --------------------lf1!!'-~A!~-1------------l-----------_l-~~!~!_a~[f_l __________ --1-___________

:
:
:
:
2,111,489
:
5.323.119
4.41'f.806
1.818.012
1.496.593

....,
....,

KIND OF BUSINESS

VARIED
AMERICAN

SEPARATE EA TI NG PLACE
Sr.-PAR ATE DRINKING PLACE
RETAIL STORES
HnTFLS. MOTELS. O~
TOURIST COURTS
CIVIC. SOC IAL OR
FRATEqNAL ASSOCI ATIONS
RfCR[A nON OR AMUSE..,ENT

PLACES
OTHC:R PURL! C OUTLETS

19,784.('22
50:3. 135.
714.715

TOTAL PUBLIC

:
PPIVATE HOSP ITA LS
PUBLIC HOSPITALS
RFS!DENTJAL CARE
FACILI TIES
NtlRSING AND PERSONAL CARE:

FACILITIES
COLLEGES, UN I VERS IT IES.

PROFESSIONAL OR MORtoIAL :

~CHOOLS

OTHfR INSTITUTIONAL

FACILTTIES
TOTAL INST ITUTIONAL

ITALIA~J

I'IIEXICAN
FOODS

2,740,498
1.929.515
29,541.12~

2,437,172
lt773.361J

3.096

72

'3C).8P(I

2,580.958

6.76R

3,103.4'50

6.724

60.784

181.0011
4.~(,8

~9.216

79.644

77.7Q2

6,574

4.769.922

2.197

7,280

5.595.909

2.181.750

1,158,274

7,491

23.342

7.1)91

23.~42

563,geO
11.611.lQ4

203.133

TU~!(EY

24,91~

1.87!:,7I)O

1.166.5H

SEAFOOD

STEAKS,
CHr)PS,

54,5Q2

269.1R3

3,383,376
485.268

49.372

41,158,323
.
.
. 1.883,191 . 4,793,264 . 5,595,909 . 2,181.750
____ ~ _____ --------------_~--___ -----~-A------------~------------~------------~------------~------------

TOTAL

1,815.~4G

CONTINUED

, ,'i

TABLE 14 -- ANNUAL MEAL AND SNACK SALES AT ESTABLISHMENTS WITH FOOD SERVICE, BY KIND OF BUSINESS AND

~ENU SPECIALITY, 191 Q --CONTINUrn

crl-'OUSANOS)

------------------------------------------------------------------------------------------------------:-----------------------------__ ~~Y_~ft~l!~ll!_______________________________
: HA~RURGrp, :
: Ter:: r~F:A~, :
~OT nOGS
: S~NDWICHrs: QONUTS,

KINO OF BUSINESS

PIZZA

-------------------------1----________1_________ __1___
SEPARATE EATING PLACE
SEPARATE D~INKING PLACE
RrTAIL STORES
HnTElS, ~OTELS, OR
TOURIST COURTS
crVIC, SOCIAL OR
FRATERNAL ASSOCIATIONS
RECREATION OR AMUSEMENT
PLACES
OTH~R PUBLIC OUTLETS

3,014,191
30,312
16,HI'J

11 ,667,6?5
351,6Pl

R50

60,4PO

463~9P9

..

25,411
54.905

TOTAL PUBLIC
PPIVATf HOSPITALS
PUBLIC HOSPITALS
RESIDENTIAL CARE
FACILITIES
NUPSING AND PERSONAL CAqE:
FACILITIES
C~LlFGES, UNIVE~SITIES.
PRnF~SSIONAL OR NOR~AL

~.OU,.005

634,053 :
450,033

TOTAL

___l____________l____________

' . OS-8. 914

88,63R
115.481

2,615,809
3,480

58,3Bl,191
2,176,922
1.160,964

341.171:
19'+.835

~60~437

444,31'J4

12.3~r:

271,,57~

13.301,':112

"'.107.19'

..

..

---------l---~!~rar

OTHER

1,000

1.101

4,033,166

4.112

855.315

Q.040
101,808

3.991,214
2,400,225

~,016.626

.. 73,605,651

"
3.724
:

111.853 :
41.292

2,552,161
1,850,532

2,594,726

5R.52Q :

1,276,403

. 624,372

TOTAL INSTITUTIONAL
15 h746
192,161 12.103.0157
TO Tftl
3,268,464
3,269,387
.
.
.
.
.
. 85,708,114
-------------------------~------------~-----------~------------~----------~~------------~-----------:

~CHOOlS

OTHER INSTITUTIONAL
FACILITiES

54,511

61.1~1

= NOT AVAILARU:.

29.263

Table 1.5--Quantity of Foods Received at Establishments

with Food Service*
(Thousands of Pounds)

Product Category

1979
Total

1969
Total

Percent
change

8099733.4'-

7013964.4

15.5

4934596.1

4307522.7

14.6

5671.6

26235.8

-78.4

57266.0

26439.8

116.6

Cream

828576.4.

482631.5

71.7

Cheese

1546201.1

459161.3

236.7

Other

"727422.2

1711973.3

-.57.5

Fats and Oils

2895441.6

1796981.6

61.1

Table Fats

532388.2

428926.6

24.1

1736951. 8

908269.2

91.2

626101.6

450470.4

39.0

9315.4

-100.0

2592262.8

1159214.0

123.6

Breakfast Cereal

125849.6

59458.6

111.7

Rice

122806.6

91170.2

34.7

Dry Pastes

190440.0

107094.2

77 .8

2153166.6

901491.0

138.8

6207205.7

3538113.4

75.4

1822337.1

1076290.0

69.3

116711. 2

55960.1

108.6

2231501.0

1574767.8

41.7

Dairy Products and Ices

Fluid Milk
Canned Milk
Dry Milk

Shortening and Oil

Mayonnaise and Salad dressings
Other
Flour and Cereal

Other
Bakery Products
Bread
Misc. Bread type Prod.
Rolls, Buns, and Muffins

Continued-

79

Table 15--Quantity of Foods Received at Establishments

with Food Service.

(Thousands of Pounds)

..
Product Category

1979
Total

1969
Total

Percent
change

Bakery Products (Continued)

Crackers. Unsweetened

611778.4

104316.8

486.5

Cookies and Sweet Crackers

176228.0

63243.1

178.7

Pastry, Danish, and Doughnuts

442512.2

226637.9

95.3

Pies

318414.5

345217.0

- 7.8

76074.8

-30.5

Cakes
IIi'''

"",.

Other -

52891.9
,

,,<.

..

,~

'0

'", ~ ..: .'''' ., .:':Y,-.~ ; ....... , ,,~t ..

,.

~43ii8n.4

. . .:....:;.:tSp(fS: 9 ,.

96~4

Beef and Veal

3477329.2

3334818.0

4.3

Pork

1191670.0

1042381.1

14.3

Lamb

55146.3

53888.6

2.3

Variety Meats

88455.8

55844.9

58.4

Liver

75960.7

45725.0

66.1

Other

12495.1

10119.9

23.5

535798.0

333045.9

60.9

1302.1

98.6

1220.6

2692205.8

1951086.7

38.0

1085178.8

998446.9

8.7

435063. 4

855038.4

-49.1

23426.6

43235.5

-45.8

577969.0

94255.9

513.2

48719.8

5917.1

723.4

241192.2

166192.6

45.1

Mea t Produc t8
Other meats
Poultry and Eggs
Chicken

Broile.rs

~pd

Fryers

Roasters and Stevers

Chicken Parts

Other

Turkey

Continued-
80

Table 15--Quantity of Foods Received at Establishments

with Food Service.
(Thousands of Pounds)
1979
Total

1969
Total.

Percent
change

1329548.9

755426.5

76.0

1296248.7

709740.3

82.6

33300.2

45686.2

-27.1

36285.9

31022.7

17.0

998712.2

1001583.5

.3

Shellfish

385308.,2

472786.1

-18.5

Shrimp

176027.9

177105.8

.6

Oysters

22353.9

40594.9

-44.9

Clams

54112.1

95957.5

-43.6

Crabs

48170.7

41021.0

17.4

Lobster and Crayfish

49486.3

86292.8

-42.7

Scallops

35157.3

24696.2

42.4

7117.9

-100.0

Product Category

Eggs

In shell

Other

Other Poultry and Fowl

Fish and Shellfish

Other
Other Seafood

613404.0

528797.4

16.0

Sugars and Sweets

3050154.1

2508724.3

21.6

Sugar

432006.7

584765.0

-26.1

Table Syrups or Honey

149802.0

87032.2

72.1

Jellies or Jams

206718.1

89189.1

131.8

Candy

45244.8

147516.0

-69.3

Other

2216382.5

1600222.0

38.5

Vegetables

9117891.7

6639206.5

37.3

Potatoes, White

2362632.4

2797293.3

-15.5

Potatoes, Sweet

131552.4

46836.8

180.9
Continued-

81

Table 15--Quantity of Foods Received at Establishments

with Food Service*
(Thousands of Pounds)
,

Product Category

1979
Total

1969
Total

.
Percent
change

Vegetables (Continued)
Tomatoes

696684a3

795864.3

-12.5

Lettuce

857131.6

729690.7

17 .5

Parsley

40808.7

6834.1

497.1

Celery

79347.8

120697.5

-34.3

Carrots

566918.3

151469.3

274.3

Beets

112052.5

33837.8

231.1

30980.6

33452.8

- 7.4

Onions

394673.6

460325.9

-14.3

Peas

554616.9

127843.8

333.8

Peppers

112632.5

76580.9

47.1

Beans

847363.2

365205.9

132.0

Cabbage or Sauerkraut

678154.9

359276.1

88.8

Asparagus

24481.9

25886.8

- 5.4

Broccoli

202804.7

25686.6

689.5

6918.8

4892.5

41.4

Cauliflower

25737.3

16156.4

59.3

Cucumbers

86579.1

22667.1

282.0

Eggplant

9463.1

15642.2

-39.5

Endive

2565.9

5166.2

-50.3

176700.4

30017.2

488.7

21644.3

6134.3

252.8

Radishes

Brussel Sprouts

Mushrooms
Okra

Continued~-

82

Table 15--Quantity of Foods Received at Establishments

with Food Service.
(Thousands of Pounds)

Product Category

1979
Total

1969
Total

Percent
change

Vegetables ( Continued)
Pimentos

6576.6

4547.2

44.6

387383.4

144984.6

167.2

Spinach

52303.8

40999.6

27.6

Greens

27981.9

26513.4

5.5

Vegetables, Mixed

96244.9

43006.7

123.8

524955.9

121696.5

331.4

1939603.4

1325121. 3

46.4

Lemons

285143.5

111933.7

154.7

Limes

21579.0

10068.9

114.3

123609.3

113037.9

9.4

37849.3

38578.3

-1.9

Apples

204756.1

113918.3

79.7

Applesauce

120630.0

61519.7

96.1

88664.0

97269.7

-8.8

107789.3

47852.3

125.3

Apricots

30602.9

19499.3

56.9

Cherries

23352.3

21974.4

6.3

Peaches

158167.5

107211. 5

47.5

Pineapples

163943.9

74359.4

120.5

21257.2

10663.3

99.3

Corn

Other
Fruits

Oranges
Grapefruit

Bananas
Pears

Plums

Continued-

83

Table 15--Quantity of Foods Received at Establishments

with Food Service.
(Thousands of Pounds)

Product Category

1979
Total

1969
Total

Percent
change

Fruits (Continued)
Cranberries

17044.8

12451.0

36.9

Strawberries

68061.6

37846.6

79.8

Fruit Pie Filling

141022.5

55095.1

156.0

Other

326130.2

391841.9

-16.8

540001. 5

785652.5

-31.3

194041.4

267194.4

-27.4

Grapefruit Juice

35437.9

77259.3

-54.1

Apple Juice

33087.3

34580.4

- 4.3

Pineapple Juice

22788.7

37752.2

-39.6

Prune Juice

22995.4

19783.1

16.2

Grape Juice

14387.9

14337.5

.4

Tomato Juice

51783.0

147904.7

-65.0

Cranberry Cocktail

28791.8

10626.4

170.9

Other

136688.1

176214.5

-22.4

Beverages

1661897. 7

2621336.5

-36.6

Coffee

382157.1

451244.0

-15.3

Bean or Ground

261252.1

422092.1

-38.1

Instant

115176.2

8521.6

1251.6

5728.8

20630.3

-72.2

Tea

64639.1

27582.9

134.3

Cocoa

81621.6

80307.7

1.6

Other

1133479.9

2062201.9

-4580

Juices. Ades and Drinks

Orange Juice

Other

Continued-
84

Table 15--Quantity of Foods Received at Establishments

with Food Service*

(Thousands of Pounds)

1979
Total

1969
Total

Percent
change

648503.8

453733.2

42.9

298926.9

308697.8

-3.2

92603.8

18083.6

412.1

256973.2

126951.8

102.4

Prepared Foods

555594.8

348156.3

59.6

Sandwiches

63654.3

25609.5

148.6

491940.5

322546.8

52.5

714476.9

214424.6

233.2

Peanuts

21936.0

27519.3

-20.3

Peanut Butter

29964.9

6448.7

364.7

Nuts

13678.1

39911. 7

-65.7

Potato Chips or Sticks

379772.9

97852.0

288.1

Other

269125.0

42692.9

530.4

2177345.6

1062424.2

104.9

Tomato Catsup

606679.7

358987.9

69.0

Mustard

167016.9

91233.8

83.1

Vinegar

39663.1

57845.3

31.4

6825.4

3482.4

96.0

Pickles

390810.7

328733.0

18.9

Relish

80103.6

55442.0

44.5

Olives

100185.9

37097.7

170.1

Other

786060.3

129602.1

506.5

49240732.4

37239802.1

35.6

Product Category
Soups, Gravies and Sauces
Soup
Soup Bases or Boullion
Sauces and Gravies

Other
Nuts and Snacks

Condiments and Seasonings

Horseradish

Total

* Estimates are provided for foods where product classifications in 1969 and
1979 are reasonably comparable.
85

"

TABLE 16 -- QUANTITY AND PERCENT DISTRIBUTION OF FOODS RECEIVED AT

ESTABLISHMENTS WITH FOOD SERVICE. 3Y KIND OF BUSINESS, 197~
(THOUSA.NDS)
~

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _- . . - _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

KIND OF BUSINESS

_ _ _ _ _ _ _ c:..

FOODS RECEIVEO

------------------------~-----~~-----
PERCENT

POUNDS

DISTRIBUTION

______________- -
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _--t.___________.'_ _____ ~

SEPARATE EATING PLACE

SEPARATE DRINKING PLACE
RETAIL STORES
HOTELS. MOTELS. OR TOURIST
COURTS
RECREATION. CIVIC OR
SOCIAL
ASSOCIATIONS
OTHER PUBLIC OUTLETS
TOTAL PUBLIC

HOSPITALS
NURSING OR CARE FACILITIES
COLLEGES. UNIVERSITIES.
:
PROFESSIONAL OR NORMAL
:
SCHOOLS
:
OTHER I~STITUTIONAL FACILITIES:
TOTAL INSTITUTIONAL
TOTAL

29.008.62&
1.535.30~

1.301.777

2,625.901
91t3.61~

37.629.716
3.188.378
6.393,35!t
1.7148.890
288.789

49.249.123

58.9
3.1
2.6
4.5

5.3
1.9

6.5
13.0
3.6
.6
23.6
100.0

------------------------------~-------------------~-------------------

TABLE 17 -- QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVICE, BY PRODUCT AND KINO OF BUSINESS, 1979
(THOUSANDS)

--_.-------------------------------------------------------
KI~D

PRO.DUC T CATE(;ORY

OF BUSINESS

------------------------------------------------------------SEPARATE
EA TING
PLACES

SEPARATE
DRINKING
PLACES

HOTELS,
MOTELS9
TOURIST
COURTS

RETAIL
STORES

RECREATION, :
CIVIC OR
SOCIAL
I.SSOCIATIONS:

OTHER
PUBLIC
OUTLETS

:TOTAL PUBLIC

------~-----.------------~---------------------------- ------------------------------------------------------------------------------

DAIRY

PRODU~TS

AND ICrS 11

336863.1

611080.2

96543.0

5718809.0

2059122.5

116'102.1

36'1'11.8

156126.1

516519.8

82101.6

2961379.9

WHITE
OTHER 21

1820612.1
238'150.'1

11'1339.2
2062.9

:'!4988.3
1459.5

149809.3
6916.8

510322.1
625101

48110.8
33390.8

2678841.7
288538.1

2001.5

0.0

0.0

13.1

352.3

0.0

2372.9

15132.3

0.0

li238.5

219.1

132.6

500.5

20223.6

5'12'146.2

9'151.2

20900.0

6'1122.1

60183.4

211059.9

1196.3

11936.0

'12190.5

21945.3

1331.2

296265.2

51329.5

2305.8

381.3

55'13.3

25,.8.0

29.1

68131.0

2.14056.8

5955.1

2582.1

16388.3

36290.1

1014.9

336348 . 0

6090.'3

1210.0

0.0

61:5.0

239.2

1501.'1

9714.1t

29606'1.0

6'11.'1

5500.3

23D3CJ.8

1'1053.6

2111.'1

3'11410.6

5001.'1

21218.9

8633.6

1101.3

91355.2

0.0

257717.8

DRY MILK
CD

89882.2

FLUID MILI'<

CANNED MILK

....

1'19'166.5

CREAM
SWEET 31
SOUR
SUBSTITUTES

'I'

YOGURT
FRO!E~

MILK DESSERT 51

ICE CREAM
MILK DESSERTS, OTHER 61
CHEESE 71
FATS AND OILS
TABLE FATS
BUTTER
MARGARINE
SHORTENING AND OIL 81

60210.0

100150.2

2533311.1

0.0

3332.2

n.o

125'1615.4

21695.8

19'163.'1

91529.8

23891.8

6111.3

141 7913.6

2338165.6

'163'16.8

6'1391.8

18639.3

70660.7

36503.5

2635313.7

16111.'1

36816.6

151'19.1

5241.3

456831.3

30618.1
6198.5

8691.3
6451.8

388a.3

348'105.0
108432.2

316801.5

299151.1
71050.'1

4212.3
2439.1

1185.9
14931.5

1'171453.0

33'120.5

3897103

______________________________________________________ _______________________

~ ________ ~ ___________
___________ u
31451.4

20\25'1.1

1360.9

~ ______ _
1636204.5

______________

CONTINUED-

TABLE

17 --QUANTITY OF FOODS RECEIVED AT ESTABLISHI1EMTS WITH FOOD SERVICE, BY PRODUCT AND KINO OF BUSINESS,
197'1--C!.1NTINUED
(THOUSANDS)

-------------------:------------------------------.--------------------------KIND OF BUSINESS

PRODUCT CATEGORY
HOSPITALS

NURSING
OR CARE
FACILITIES

COLLEGES, :
:UNIVERSITIES,:
OTHER
TOTAL
:PROFESSIONAL,:INSTITUTIONAL:INSTITUTIONAL:
OR NCR"AL : FACILITIES
SCHOOLS

GUND
TOTAL

-----$----------------------------------------------------------------------------------------------------------------DAIRY PRODUCTS AND ICES 11

FLUID "ILK

...

WHI TE
OTHER 21
CANNED "ILK
DRY "ILK
CD
CD

CREA"
SWEET 31
SOUR
SUBST nUTES
YOGURT

'"

FROZEN "ILK DESSERT 51

iCE CREA"

"ILK DESSERTS, OTHER 61

376._0.1

15~0098.6

398~83.7

86101.9

238092 4

8099733

230138.6

1316878.1

3'\3.04.6

16194

1967216.~

4934596.1

18B269.8
42468.8

1298831.1
18047.6

319202.4
24202.2

14983.6
1210.7

1881~86.9

45601~8.1

85929.3

374467

.1.0

3231~1

3.0

11.7

3298.7

5671.6

2118.3

32311.1

1642.1

910.3

37042.4

57266.0

1q926.1

4650'1.6

6332.4

58.1

127826.2

828576.4

64921.5

16487.5

2210.1

38.1

83651.8

3199211.0

1160.9

1322.0

824.8

0.0

3307.1

714H.1

8843.1

28700.1

3296.9

20.0

4'08i!.C.7

317208.7

3194.6

514.1

4631.4

2348.6

10695

20409.7

38372.6

39751.6

9060.2

.614.1

91858

.33269.0

22219.1

32334.9

1340.0

4614.1

66568.6

163923.8

1.80.2

0.0

128 9

270562.6

4281.4

10B3.2

CHEESE 71

21220.9

13443.9

31123.9

1898.8

128281.5

1546201.1

FATS AND OILS

515983.9

142924.0

56253.0

4966.9

260128.0

2895Hl.6

23811.8

31862.0

13338.2

539.0

15551.0

532388.2

51B'h3
18622.5

10111.8
~7144.2

158B.l
1l150.1

156.5
382.5

11051.1
58499.3

365456.7
166931.6

11635.1

59381.8

28643.6

10R6.9

1001'+1.3

1136951.8

TABLE FATS
BUTTER
MARGARINE
SHORTENING AND OIL AI

----------------------------------------------------------------------------------------------------------------------CONTINUED-

TABLE 17 --QUANTITY OF FOODS RECE.IYED AT ESTABLISHMENTS WITH FOOD SERYICE,BY PRODUCT AUD KIND OF BUSINESS. 1979--CONTINUED
(THOUSANDS)

-------------------------.----------------
PRODUCT CATEGORY

--~-----

KIrm OF BUSI'4ESS

: ---------------------------------">!-----: :
:
:
RE CREA TI ON.
HOTELS9
SEPARATE
SEPARATE
CIVIC OR
110TELS,
RETAIL
DRINKING
EA TlNG
SOCIAL
TOURIST
STORES
PLACES
PLACES
ASSOCIATIONS:
COURTS

--~--

OTHER
PUBLIC
OUTLETS

:TOTAL PUBLIC

-----------------------------------------------------------------------------------------------------------------------------------MAYONNAISE AND SALAD DRESSINGS

MAYOHNAISE TYPE DRESSINGS
PREPARED SALAD DRESSINGS
':LOUR AND CEREAL 91
FLOUR
PREPARED FLOUR MIXES
OD

'"

BREAKFAST CEREAL
HOT
COLD

OTHE"R CEREALS AND PASTES 101

RICE
CORN, CRACKER, AND MATZO MEAL
DRY PASTES 111
SPAGHLTTI AND MACARONI
NOODLES
BAKERY PRODUCTS
BREAO 121
MISC. BREAD TYPE PROD. 13 1
ROLLS, BUNS, AND MUffINS HI
ROLLS
eUNS
MUFFINS
BISCUITS

.8'+511.0

621'+ .9

9309.0

17568.6

18060.3

6608.0

5U271.9

267272.1
217238.9

3913.0
2301.9

.091.5
5217.5

875~.3

12895.5
516.e8

39.3.8

300870.2

881

266~.3

2~H01.7

1553205.1

10882.8

599685.3

2766 1

38991.0

32328.8

2262757.2

1201073.6

3.37.1

59311'+.6

12905.1

10.07.0

932 9

1830262.9

105522

100

80.1

550.'+

835.7

389.2

107~78.2

30628.1

382.0

673.1

191'+.9

3786.6

211.6

37602.3

5 2.6
25185.6

0.0
382.0

530'+
619.8

260.2
165 7

19.9
3766.7

~9.1

168

5825.1
31777.1

212.89.0

5809.6

5200.1

12293.1

H 796. 7

"22397.1

269985.6

67030.0
5421'+.0
83399.9
69994.2
9763.0

772.0
445.0
.265.0
857.9
349.8

251.8
:5421.3
1068.1
875.2
192.9

5.33
873.6
5774.2
5173.3
565.8

.583.5
2052.5
5119.1
3063.3
'!1:'.5

1667.9
1953.9
18083.9
222287
15755.2

79738.6
62960.3
117710.2
82186.7
27598.1

3120108.1

172221.0

118128.9

305023.1

333573.9

IH775.!

H6~~30.7

72H32.8

50943.3

17420.2

29126.8

106838.1

8.38.2

937~99.5

1207.1

256.6

108501.6

60119.1

Sltl.3

88.5

.~1389.0

1638661.0

825H.3

33280.8

11'4961.0

1118320.5

70882

20.8620.0

221211.8
1121265.0
188H .6
HH8.3

1It1l7.9
62086.5
45.2
1877.0

15.0.2
23450.8
2~7 2
29.5

46206.2
5273 5
3768.8
6068.1

9008.0

8Qf..:J. 9,,?

1369 8

306378.9
1387517.8
93615
38751.8

3i1'\1oJ:':'I'~'
6389~;J

1t7~61.8

5~76.3

239.1

---------------~-~----------------------------------------------------------------~-----.-------------------,-----------------------CONTINUED-

TABLE

17 --QUANTITY OF FOOD& RECEIVED AT ESTABLISHMENTS WITH FOOD SERVIC~ BY PRODUCT AND KIND OF BUSINESS,
1979--CONTINUED
(THOUSANDS'

---------------------------------------------------------------------
.

PRODUCT

CATE~ORY

KIND OF BUSINESS
..--------.-----'----------':--~--HOSPITALS

NURSING
OR CARE
FACILITIES

COLLEGES, :
:UNIVERSITIES,:
OTHER
TOTAL
:PROFESSIONAL.:JNSTITUTIONAL:INSTITUTIONAL:
OR NORMAL : FACILITIES
SCHOOLS

GRAND
TOTAL

-------------"---------------------------------------- ------------------------------------------~---------------------MAYONNAISE AND SALAD DRESSINGS

MAYONNAISE TYPE DRESSINGS
PREPARED SALAD DRESSINGS

H271.2

3341.1

83829.7

626101.6

9517.7

2977~.6

10291.~

15905.7

3919~8

619.3
2721.8

50202.9
33626.8

351/)73.1
275028.5

50028.6

190531.7

15161.0

1318~.3

3,2~505.6

2592262.8

19798.3

21188.2

38113.6

8136.1

9',5'836.7

192~099.7

PREPARED flOUR I11XES

1801.8

14369.7

3258~1

58.2

19~93.8

126912.0

BREAKFAST CEREAL

61S3.1

12078.0

9181.3

1R8.8

882~1.3

1258~9.6

3110
3022.1

5~681.8

11390.2

210.3
8977.1

599.5
lR9.~

58668.0
29519.3

61356.5

22229.~

16793.6

2392~.9

4800.5

1277~8.4

397734.0

6219.1
15111.8
H141.3
11779.1
2079.2

24968.8

10129.7

1150.~

~3068.0

~456.1

~~8.6

~3116.4

12632.3
1003~.O

12896.9

1822.9
72129.9
53868.9

122806.6
10783.2

307~6.0

2592.4

HI0.3
2239.9
1349.1
890.1

18~58.6

136055.6
116056.1

2,56006.1

979133.1

181636.2

25399.5

IH21H.9

6207205.7

64812.6

720910.5

94836.9

~217.5

88~831.6

1822337.1

462 O. 0

1318.9

2198.9

11.8

8209.6

116711.2

42016.7

11063.3

56084.0

1651.D

182881.0

2231501.0

12261.0
21'12'1.9
3105.0
861.3

14596.8
'I25H.2
12051.1
5053.'1

H985~5

101.6

41944.9

3~8323.8

33083.8
2718.D
25.9

68~1.3

ID392~.3

H91~~2.0

12.8

17886.8
5985.5

111502.2

FLOUR

~5680.3

11019.~

FLOUR AND CEREAL 91

IQ

20537.0

HOT
COLD
OTHER CEREALS f.'ND PASTES 101
RICE
CORN. CRACKER. AND MATZO HEAL
DRY PASTES 111
SPAGHETTI AND H~CARONI
NOODLES
BAKERY PRODUCTS
BREAD 121
MI SC. BREAD TYPE PROD. 13 I
ROt-LS. BUNS. AND MUFFINS HI
ROLLS
BUNS
HUfFINS
BISCUITS

~~.9

6~~93.1

190~~0.0

~H31.~

----------------------------------------------------------------------------------------------------------------------CONTINUED-

17 --QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS ~ITH FOOD SERVICE. BY PRODUCT AND KINO OF BUSINESS, 1979--CONTINUED
(THOUSANDS)

TABLE

-----_._--

---------------------------------------------------------------------------------

KI~D

..

..

OF

BUSI~ESS

e __________________________________________________________________- - - - - - - - - - - - - - - - - - - - - - - - - -

PRODUCT CATEGORY

SEPARATE
EA TING
PLACES

SEPARATE
DRINKING
PLACES

RETAIL
STORES

HOTELS,
MOTELS,
TOURIST
COURTS

RECREATION, :
CIVIC OR
SOCIAL
ASSOCIATIONS:

OTHER
PUBLIC
OUTLETS

:TOTAL PUBLIC

-----------------------------------------------------------------------------------------------------------------------------------15277.7

713.3

16.6

~70.7

355.2

287.6

17121.1

314630.8

17650.6

19(156.3

28973.3

86722.2

2352.3

469385.5

16246.5

70~6.9

10120.6

61903.8

3322.2

5974.5

104614.5

PASTRY, DANISH, AND DOUGHNUTS 15/:

372238.9

3816.4

8512.9

3700.9

5492.4

14043.6

407805.1

PIES

269301.1

2323.3

814.9

1249.7

8825.4

9616.0

292130.3

84502.5
184798.6

889.1
H34.2

120.7
694.2

620.2
62 0 .5

527.1
8298.2

922.1
8693.9

87581.6
204548.7

279&6.9

697.1

8002.6

2315.8

1609.0

2302.2

42893.6

7864.1
2DI02.'I

343.8
353.3

195.0
7807.6

461l.9
1854.9

208.2
14011.8

34.2
2267.9

910,.2
33787.3

258168.0

5H5.5

7123.7

12379.7

9458.7

528.4

29310~.1

93.8

42755.6

133088.6

59872.6

2959831.7

70151./,

14121.1
5603il.5

36272.5
13736.7
22535.9

14305.8
2133.6
12172.2

783062.1
367051.3
H6010.8

PANCAKES,

~AFFLES,

FRENCH TOAST

CRACKERS, UNSWEETENED
COOKIES AND SWEET CRACKERS

...

'D

FROZEN
OTHER
CAKES 161
FROZEN
OTHER
MISC. BAf(ERY PRODUCTS 171
MISC. PRODUCTS USED IN BAKING 'AI:
BEEF AND VEAL 191

22765.4

229.0

13691.8

4552.5

23407&1.7

129483.9

436~7.3

252977.7

1423.2

STEAK 201
FROZEN
OTHER

610787.5
315895.2
294892.4

39338.7
10796.4
28542.3

12206.0
10368.3
1837.7

ROAST
FROZEN
OTHER

357206.9
1328'+7 .9
224359.1

27907.4
48H.2
23093.2

3733.8
1773.8
1960.0

77244.3
3187.7
74056.1

31887.1
3121.7
28765.4

7006.8
131.7
6875.1

504986.3
145876.8

42924.2
10035.9
32888.3

6103.2
2360.7
3742.5

937.7
0.0
937.7

17792.9
5:'1.9
17739.0

5697.1
1495.3

3699.5
305.8
3393.7

77154.7
14251.6
62903.0

CURED AND PROCESSED 211

FROZEN
OTHER

~2Dl.8

359109.~

------------------------~----------------------------------------------------------------------------------------------------------CONTINUED-

TABLE 17 -- QUANTITY OF FOODS R[CEI~ED AT ESTABLISHMENTS ~ITH FOOD SERVIC~ BY PRODUCT AND KIND OF BUSINESS.
1979--CONTINUED
(THOUSANDS)

--------------------------._----------------------------------------,---------,--------_._--

-------------------------------------------------------

KIND OF BUSINESS

PRODUCT CATEGORY
HOSPITALS

NURSING
OR CARE
FACILITIES

COLLEGES. :
:UNIVERSITIES.:
OTHER
TOTAL
:PROFESSIONAL.:INSTITUTIONAL:INSTITUTIONAL:
OR NORMAL
: FACILITIES
SCHOOLS

GRAND
TOTAL

----------------------------------------------------------------------------------------------------------------------PANCA KES. WAFFLES. FRENCH TOAST

H513.0

9064.1

501.2

12.8

2~091.0

H212.1

CRACKERS. UNSWEETENED

6293~.9

13719.5

5625.3

113.1

H2392.B

611118.~

COOKIES AND SWEET CRACKERS

12~15.1

56639.8

1631J.6

925.0

11613.6

116228.0

121J2.1

3681.9

12133.1

11643.1J

3~101.1

H2512.2

22016.9

2899.5

1226.3

Al.5

2628~.2

3184H.5

10~30.1

f'ASTR Yt DANISH. AND DOUGHNUTS 15/:

PIES
N
'"

FROZEN
OTHER

1161J6.2

1361J.1
1534.8

551J.1
612.3

1l.0
81.5

1234'305
13934.1

218~83.5

CAKES 161

5059.4

211J3.2

2118.1

11.6

9998.3

52891.9

FROZEN
OTHER

1026.4
4033.0

161.1
1915.5

210G2
2501.9

0.0
11.6

H6~.3
853~.0

10510.6
42321.3

1121J8.1

13151.6

31161.9

618.1J

34HD.6

3218H.6

3006.6

18415.1

1555.3

41.5

23019.1

651140 7

181801.8

231506.3

19189~8

18999.6

511497.~

3H7329.2

56157.8
15296.5

548~6.0

~O861.2

30260.0
21J586.0

131J0.9
3032.8
1J308.1

1818.5
1661.9
150.6

120163.2
502,51.2
69906.0

~17308.5
~85916.8

1J0319.0
9853.9
30525.1

46812.1
10871.1
36001.D

11 023. 2
4212.9
6150.3

4503.~

2800.0

102118.4
27198.6

60776~.6
113615.~

l1C3.~

1~919.8

431J089.2

9070.5

1517.3
4581."
2929.8

1158.9
324.6
834.3

1221.5

18968.2
5616.5
13351.7

96122.9
19868.2
762540 7

MISC. BAKERY PRODUCTS 111

"ISC. PRODUCTS USED IN BAKING 18/:
BEEF AND VEAL 191
STEAK 201
FROZEI~

OTHER
ROAST
FROZEN
OTHER
CURED AND PROCESSED 211
FROZEN
OTHER

7D~.5

8366.0

U.O
1221.5

99931.1

903225.3

----------------------------------------------------------------------------------------------------------------------CONTINUED-

TABLE 17 __ QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVICE, ~Y PRODUCT AND KI~D OF BUSINESS, 1979--CONTINUED
(THOUSANDS'

-----------------------------------------------------------------------------------------------------------------------------..
..

KIND OF BUSYNESS

PRODUCT CATEGORY

SEPARATE
EATING
PLACES

SEPARATE
DRINKING
PLACES

HOTELS,
MOTELS.
TOURIST
COURTS

RETA Il
STORES

RECREATION, :
CIVIC OR
SOC tAL
ASSOCIATIONS:

OTHER
PUBLIC
OUllETS

:TOTAl PUBLIC

-----------------------------------------------------------------------------------------------------------------------------------351.0

138903.8

49057.5

29936.7

1391208.9

19324.7

19875.7

636866.7

1300lh5

28214'.4

10061.0

727032.7

82005

1485.6

5840.5

3844.8

51285.3

307.2
513.2

46.5
1439.0

2878.0
2962.5

1116.2
2728.6

18593.2
32fiCJ2.1

132092.7

64750.1

29903.8

952797.8

85.3
85.3
0.0

2112.7
972.6
1140.0

3157.2
1082011
2074.8

1252.2
26.5
1225.7

31869.9
8545.0
23325.0

1654.5
0.0
1654.5

830.7
0.0
830.7

8107.1
51.5
8055.6

6868.6
1802.6
5066.1

6711.0
39.3
6671.7

124805.7
1752 2
107281.5

372.1

85.8

5355.0

3865.2

658.8

55H 8

2911.9

5732.6

29991.3

14393.3

8166.1

245288.3

30963.0

8501.8

360068.6

3933.9

110070.6

5301.6

127996.2

1515.4

GROUND 231

1157512.5

49708.3

25606.2

BULK 24/

494198.8

31469.1

6629.4

PAT TIES

640293.5

17676.5

17778.7

35588.1

3705.8

13772.6
21815.5

472.7
3233.1

680071.1

22426.1

24481.7
6103.3
18378.4

780.9
274.8
506.0

100633.8
15630.8
850(12.9

BULK BEEF 221

MISCEllANEOUS 251
FROZEN
OTHER
PORK 261
CHOPS
FROZEN
OTHER
LOINS. ROASTS AND STEAKS 271
FROZEN
OTHER

45107.9

RIBS

23554.0

79387.8

BACON 281

184093.0

HAM

222571.8

12968.9

9759.5

75303.6

82081.7

1986.7

6961i.1i

10299.9

28828.5

35.2

0.0

231il.l

11989.4

1529.6

H723.7

27833.1

35.2

0.0

2071.3

11952.5

1529.6

.3421.6

53639.7

1351.6

3149.5

5574.3

3617.0

3085.9

70418.0

SAUSAGE
OTHER REO
LAMB

~EAT

291

______________________________________________________________________________________________________________ M

____________________ _

CONTINUED-

TABLE

17 --QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVIC~ BY PRODUCT AND KIND OF BUSINESS,
1979--CONTINUED
(THOUSANDS)

--------------,------------------------------,---KIND OF BUSINESS

PRODUCT CATEGORY

---------------------------------------

COLLEGES, :
:UNIVERSITIES,:
OTHER
TOTAL
GRAND
HOSPITALS
:PROFESSIONAL,:INSTITUTIONAL:INSTITUTIONAL:
TOTAL
OR NORMAL
: FACILITIES
___________ m __________________________________________ ______________
_____________________________ ~ ______________ ~ ______
SCHOOLS
NURSING
OR CARE
FACILITIES

BULK BEEF 221

~718.4

10Hge8

3032.8

0.0

18171.0

1570H.8

GROUND 231

5532~.4

94681.7

52505.0

1086~.9

213376.1

160~58~.9

BULK 241

30120.7

52794.2

354&5.5

7074.4

125~54.9

762321.6

PATTIES

241150.1

40851.5

16851.2

2586.6

8~~39.4

81H72.1

13925.3

18300.9

4119.9

591.3

36937.4

88222.6

5484.1
8441.3

5079.5
13221.4

1704.9
2415.0

291.2
300.1

12559.6
2~377.7

31152.8
57069.8

84086.9

98245.0

'0927.1

15613.2

238872.3

1191670.0

8000.5
4937.0
3063.5

17982.4
2615.5
15366.fl

9220.3
2009.5
7210.7

200.5
11.8
188.8

35403.7
9573.8
25829.9

67273.6
18118.8
49154.8

11159.9
235 O. 5
8809.5

15133.6
6101.4
9032.2

3269.1
2952.4
316.7

1060.0
0.0
1060.0

30622.7

155428.3

1375.4

4916.1

1977.6

BACON 281

23859.3

19318.4

HAM

27770.6

MISCELLANEOUS 251

..,

FROZEN
OTHER
PORK 261
CHOPS
FROZEN
OTHER
LOINS, ROASTS AND STEAKS 271
FROZEN
OTHE:R
RIBS

SAUSAGE
OTHER REO MEAT 291
LAMB
VARIETY MEATS 301

1140~.2

28928.~

19218.5

H6500.0

143.5

8412.6

63857.5

10860.9

7076.8

61115.3

306403.6

29565.7

10647.7

6868.4

H852.4

43~921.0

8D41.9

8780.9

4565.5

176.6

21564.9

131635.5

8308.5

3219.6

196.5

0.0

1172~.7

56H8.4

8308.5

3219.6

196.5

OeD

117H.7

55H6.3

6540.9

8811.8

1487.5

1197.6

18037.8

88~55.8

----------------------------------------------------------------------------------------------------------------------CONTINUED-

TABLE

17 __ QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVICE. BY PRODUCT AND KIND OF BUSINESS, 1979--CONTINUED
(THOUSANDS)

---------------- --------------------------------------------------------------------,--------
..
.
-------.----------------------------------:
KIND OF BUSINESS

PRODUCT CATEGORY

_____________________________

_____ -

RETAIL
STORES

RECREATION,
CIVIC OR
SOCUL
ASSOCIATIONS:

HOTELS,
MOTELS,
TOURIST
COURTS

OTHER
PUBLIC
OUTLETS

__________________ ________________________________________________________ 0

:TOTAL PUBLIC

_____________________

1351.6

"61.1

5220."

2786.5

3085.9

58860.3

32196.3
13758.5

833.0
518.6

386."
7".8

1308 .. 3
3912.1

910.6
1875.9

162~."

1"63.5

37256.9
21603."

366162."

13586.6

173"".5

7"09."

3"" 5". tI

11"69.1

"50"26.0

105661.0

20.'1

166.0

0.0

860.3

0.0

106707.6

MEAT PIZZA TOPPINGS

HOT DOGS AND WIENERS

144133.5

5809.2

13877.3

'175'1.1

27138 .. 8

6709."

202"22."

78207.1

6110.9

213".6

2128.7

379'305

98363.0

SAUSAGES 311

38160.8

1'''6.0

1166.6

526.7

"72.7

960.2

"2933.0

LUNCHEON HEAT

1417091.8

37914.2

30009.'1

143255.6

91886.9

52263.5

1772"21.3

730579.3

19205.6

5685.2

"~"88.7

41776.3

!O"32.6

852167.7

278010.3

8565.0

1"67.0

29168.8

30""6.7

7722.3

355380.2

122"8.7

63.0

32.'1

711.1

0.0

159.1

13214."

'109751.8

9971.3

1047.0

14173.8

10"75.1

22"7.8

,,"7672.8

7813.2

'137.0

300.6

395.2

510.8

303."

9760.2

87"22.6

'192".8

2326.1

33655.0

12220.0

5583.3

146131.7

"631e.7

3166.5

81".1

5636.5

"269.1

"527.7

6"732.6

WHOLE AND HALF

29142.2

288.9

2"0.2

22901.3

"06'1.6

853.3

51490.5

TURKEY PARTS

1"69."

1271.8

5117.2

3886.3

23895.3

119"8."

202.3

OTHER TURKEY

579300.7

12399."

21630.5

61869."

35336.2

35976.7

146512.8

FROZEN
OTHER
HEAT PRODUCTS

VI

SEPARATE
ORINKING
PLACES

"595".8

LI V(iii

>Q

SEPARATE
EATING
PLACES

POULTRY AND EGGS 321

CHICKEN 331
BROILERS AND FRYERS
ROASTERS AND STEWERS
CHICKEN PARTS
OTHER CHICKEN 341
TURKEY 351

EGGS

5982.2

-----------------------------------------------------------------------------------------------------------------------------------CONTINUED-

TABLE

17 -- QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS IIITH FOOD SERVICE, BY PRODUCT AND KIND OF BUSINESS,
1979"'-CONTINUED
(THOUSANDS)

--------------.------------------------------------------------------------~.--------------KIND OF BUSINESS

-:------.------~------------:-------------:

PRODUCT CATEGORY
HOSPITALS

NURSING
OR CARE
FACILITIES

COLLEGES, :
:UNIVERSITIES,:
OTHER
TOTAL
:PROFESSIONAL,:INSTITUTIONAL:INSTITUTIONAL:
OR NORMAL : FACILITIES
SCHOOLS

GRAND
TOTAL

-------------------------------------.--------------------------------------------------------------------------------LIVER
FROZEN
OTHER

H87.5

1197.6

17100.~

75960.7

3~02.9

~669.7

3161.4

686.2
801.3

1029.3
168.3

9788.1
7260.1

47045.0
28863.5

29391.7

386H.l

13046.0

~320g2

85372.0

535798.D

3351.7

137.8

296.~

41 .. ~

3827.5

110535.1

1337~.6

17584.5

81~7.5

2254.6

41361.1

243783 . 5

SAUSAGES 311

6729.6

~269.6

3209.0

808.7

15016.9

113379.8

LUNCHEON "EAT

5935.7

16622.2

1393.1

1215.~

25166.5

68099.5

H3277.4

689634.6

66669.8

20202.8

919784.5

2692205.8

'+62'+~.2

16H76.1

17031.3

~959.5

233011.1

1085178.8

BROILERS AND FRYERS

22866.1

~3163.5

10076.1

3577.5

79683.2

~35063.4

ROASTERS AND STEl/ERS

1653.2

70~5.7

1163.9

3~9.4

10212.2

2H26.6

18920.0

106895.2

3957.2

523.9

130296.2

577969.0

726.5

5H6.9

316.5

58.2

62~8.2

16008.4

34176.9

~8244.D

119H.5

725.0

95060.5

241192.2

WHOLE AND HALF

10982.1

19263.9

2807.3

385.6

33'138.9

98171.5

TURKEY PARTS

16788~1

14463.6

6218.3

0.0

37410.1

94960.6

aTHER TURKEY

6316.3

14482.1

2888.9

339.5

2~026.8

47922.1

55997.6

415519.5

37000.9

H518.2

583036.1

132950\8.9

MEAT PIZZA TOPPINGS

HOT DOGS AND WIENERS
0-

78H.~

3129.0

MElT PRODUCTS

'"

65,,0.9

POULTRY AND EGGS 32/

CHICKEN 331

CHICKEN PARTS
OTHER CHICKEN 341
TURKEY 351

EGGS

-------------------------------------~---------------- --------------------------------------------------------------~--

CONTINUED-

TABLE

17 __ QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVICE, BY PRODUCT AND KIND OF BUSINESS, 1979--CONTINUED
(THOUSANDS)

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _a _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ - - - - - - - - - - - - - - - - - - - - - - - - -

----.
PRODUCT CATEGORY

___________________________________ -

IN SHELL
OTHER 36/
FISH A.. O SHELLFISH
FINFISH, WHOLE
FROZEN
OTHER
\C)

.....

FINFISH, CUT
FROZEN
OTHER

FINFISH, PROCESSED 371

FROZEN
CANNED

KINO OF BUSINESS

-------------------------------------------------------------------:
:
:
:
:.
OTHER
RECREATION, .

SEPARUE
EAUNG
PLACES
_________ D

SEPARATE
DRINKING
PLACES

RETAIL
STORES

____________________________ 0

HOTELS,
:TOTAL PUBLIC
PUBLIC
CIVIC OR
MOTELS,
OUTLETS
SOCIAL
TOURIST
ASSOCIATIONS:
COURTS
______
___________________________ - - - - - - - - - - - - - - - - - - - - - - -

19622.2

61706.5

30\636.2

728861.5

11779.8

35976.7

5 .. 5HIl.0

2008.2

162.9

700.0

17651.3

619.6

0.0

H160.6

12811.3

75963.9

~010~.2

88273~.9

3H71 e 7

18850.1

699921.7

987.6

5620.9

~051.5

107123.9

3966.8

3822.5

88614.6

2839.1
1121.7

79~.2

33~6.1

193.4

2274.7

2282.9
1768.6

3738.2

52353.3
36321.3

8~.2

65353.9
41770.0

587.1

1846 ':l. 0

10877 .8

5156.~

2H696.3

587.1
0.0

5987.7
12481.4

7212.0
3665.8

35~6.9

150097.6

1609.5

6~598.8

7959.6
6~82. 7
1169.2

2633.8
2081.7
521.6

187094.9
159711.9
22731.7

169126.5

10479.'>

125272.7
43853.11

7491.1
2988.3

158283.,+

2522.1
1562.4
692.1

138886.~

15395.2

10956.4

6871.1
4053.1

4739.6
3827.6
900.5

286.2

41624.9

17339.5

359287.3

16957.8

7210.1

27586888

0.0

2594.2

536~8.~

19~2.0

165.5

H933.1

4013.6

SHRIMP, WITH SHELL

265.1

10584.5

6HO.9

111519.8

SHRIMP, OTHER

406h7

921.5

89242.4

0.0

3954.8

2668.8

2H91.7

666.2

465.0

13736.9

1~.7

12985.5

2858.5

46679.2

2716.6

1021.0

27082.8

5.8

4793.6

983.1

~6793.0

6574.9

552.2

33883.3

0.0

159';'1

3862.8

~5763.1

;UO.7

3~6.9

39647 .5

0.0

3697.7

lH7.0

33392.2

682.7

222.0

273~2.7

SHELLFISH

OYSTERS
CLAMS

CRA8S
LOBSTER OR I::R AYF I SH
SCALLOPS

CDNTINUED-
------------------------------------------------------------------------------------------------------------------------------------

TABLE

17 -- QUANTITY OF FOODS RECE.IVED AT ESTABLISHMENTS WITH

1979--CONTINUED
(THOUSANDS)

~OOD

SERVICE, BY PRODUCT AND KINO OF BUSINESS,

------------

------------_._-------------------------------------_.-

PRODUCT CATEGORY

KINO OF BUSINESS

._--------------------------------------------------
.
.
.
.
.

HOSPITALS

NURSING
OR CARE
FACILITIES

COLLEGES, :
:UNIVERSITIES,:
OTHER
TOTAL
:PROFESSIONAL,:INSTITUTIONAL:INSTITUTIONAL:
OR NORMAL
: FACILITIES
SCHOOLS

GRAND
TOTAL

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ______ e _________ _

IN SHELL

47584.2

472202.6

33344.2

14256.1

567387.2

1296248.7

OTHER 361

8413.3

3316.9

3656.6

262.1

15648.9

33300.2

54540.9

43758.6

16401.9

1275.9

115977.3

998712.2

1932.2

12763.3

735.7

9.3

15440.4

122564.3

952.8
979.3

7139.7
5623.6

694.1
41.6

0.0
9.3

8786.6
6653.8

74140.5
48423.8

21913.9

15948.8

5299.5

827.1

43989.4

258685.7

13275.8
8638.2

11412.9
4535.9

4902~0

397.5

780.5
46.6

30371.2
1361802

180468.8
78216.9

9131.4
6139.5
2671.7

12935.7
8672.3
3678.9

7537.8
6293.9
1179.1

229.9
0.0
113.4

29834.8
21105.8
7643.0

216929.7
180817.7
30374.7

FISH AND ~HELLFISH

FINFISH, WHOLE

..,

FROZEN
OTHER

CID

FINFISH, CUT
FROZEN
OTHER
FINFISH, PROCESSED 371
FROZEN
CANNED
SHELLFISH

21142.2

2047.1

2621.8

209.7

26020.8

385308.2

SHR IMP, WITH SHEll

3303.9

223.0\

22.7

0.0

3549.9

57198.3

SHRIMP, OTHER

5005.6

1068.9

1235.4

0.0

7309.9

118829.6

551.4

310.8

0.0

0.0

862.2

22353.9

CLA"S

6021.9

183.6

1227.4

11.0

743~.9

54112.1

CRABS

1158.5

107.8

111.4

0.0

1377.7

48170.7

LOBSTER OR CRAYFISH

3716.3

0.0

6.9

0.0

3723.2

,+9486.3

SCALLOPS

1384.7

152.6

18.0

OYSTERS

209.7

1765.0
35157.3
----------------------------------------------------------------------------------------------------------------------CONTINUED-

TABLE

17 --QUANTITY OF FOODS RECEIVED AT ESTA6LISHI'IENTS WITH FOOD SERVICE, BY PRODUCT AND KIND OF BUSINESS. 1979--CONTINUED
(THO US AND S)

----------------------------------------------------------------------------------------------------------------------------------KIND OF BUSINESS
PRODUCT CATEGORY

----------------------------------------------------------------------------------------.------
:
:
OTHER
RECREATION. :
SEPARATE
EATING
PLACES

S::PARATE
DRINKING
PLACES

HOTELS.
MOTELS.
TOURIST
COURTS

RET.IL
STORES

CIVIC OR
SOCIA!..
ASSOCIATIONS:

PUBLIC
OUTLETS

:TOTAL PUBLIC

-----------------------------------------------------------------------------------------------------------------------------------27.3

1'+53205

7968.4

551.6

0.0

5509.4

475.8

2185578.3

58852.7

83241.3

76861.6

131670.0

3066.2

16758.8

13138.0

10355.9

331438.2

287195.2

6924.1

SUGAR

386.8

824.6

10482.4

5119.2

123346.7

104140.4

1793.2

TABLE SYRUPS OR HONEY 401

227.3

1942.8

5769.6

1966.9

1730.6

50800.5

39163.2

4318.1

118!.'!.3

330.6

893.5

119218.3

OTHER 38/

SUGARS AND SWEETS 391

JELLIES OR JAI'IS 411

FOUNT.IN TOPPINGS

112252.2

98702.8

2634906.8

101\86574.7

49312.4

52522.3

45206.0

91'+83.6

63288.6

1788387.6

22808.3

3050.9

920.6

871.6

15307.1

199.1

43157.6

4978063.9

167645.1

90366.9

387698.5

289025.!.

220536.4

6133335.9

36799.6

13333.5

95037.6

67308.1

32941.6

2074427.4

1829007.0

614.2

0.0

2916.4

750.3

1530.2

19341.4

13530.3

57135.4

22026.4

24031.6

5211.1

555673.9

425465.6

2180~.9

TOl'lnOES

CANNED
OTHER

99977.2
325488.5

49806.4
7328.9

2172.6
19853.7

5069.4
16734.4

10014.8

13956.8

1875.0
3336.1

168975.5
386698.4

11964.4

7582.1

46339.1

52232.8

759794.1

569932.0

71143.7

LETTUCE

58.2

422.1

5~9.1

24232.9

10229.2

12905.1

PARSLEY

1363.5

192.0

1'+80.9

294.8

37542.2

32493.4

1717.5

CELERY

3004.8

1396.7

9075.2

6250.7

118255.8

91543.8

6984.7

CARROTS

228.3
1075.9

0.0
837.6

656.2
2157.9

3831.8
2090.0\

2682.1
1709.0

17309.8
22816.0\

BEVERAGE FOUNTAIN SYRUPS 421

CANOY
VEGETABLES
POTATOES. WHITE
POTATOES. SWEET 431

fROZEN
CANNED

___________ Q

____________________

9911.4
10\,0\5.6
~~.-------------------

_________________________

m ____________________________ - - - - - - - - - - - - - - - - - - - - - - - -

CONTINUED-

TABLE

17 --QUANTITY OF FOODS RECEIVED AT ESTABLISH"ENTS WITH 1:'000 SERVICE, BY PRODUCT AND KIND OF BUSINESS,
1"979--CONTINUED
(THOUSANDS)

.:
---------------------------------------------------------------------------------------------------.----------------

KIND OF BUSINESS

;~-------:-----------------------------------------:--------------------------HOSPITALS

NURSING
OR CARE
FACILITIES

COLLEGES, :
:UNIVERSITIES,:
OTHER
TOTAL
:PROFESSIONAL,:INSTITUTIONAl:INSTITUTIONAL:
OR NOR"AL
: FACILITIES
SCHOOLS

GRAND
TOTAL

-------------------------------------~--------------------------------------------------------------------------------OTHER 381

421.1

63.6

207.0

0.0

691.8

15224.3

154715.9

186458.1

58296.2

15777.1

415247.3

3050154.1

21531.1

57816.1

10210.2

5011.1

94568.5

432006.7

4019.7

17722.3

4186.2

527.0

26455.3

149802.0

75172.9

63474.0

15975.4

1295.3

155917.6

206718.1

994.2

652.5

226.7

0.0

1873.4

121091.6

39097.2

7802.1

26199.9

8048.1

8i147.3

1869535.0

789.2

854.8

<\40.6

2.5

2087.2

45244.8

1258769.4

1341740.4

344682.6

39363.3

2984555.8

9117891" 7

POTATOES. WHITE

77413.1

162558.9

40852.8

73110.4

288205.1

2362632.4

POTATOES, SWEET 431

81556.3

24641.8

4965 .. 6

1047.3

112211.1

131552.4

TOMATOES

62079.0

60738 .. 9

14078.8

4113.8

141010.4

696684.3

CANNED
OTHER

43121.1
18957.8

32533.3
28205.6

8549.2
5529.5

1033.1
3080. 6

85236.8
55773.7

254212.3
442472.1

LETTUCE

38143.6

46804.0

10802.4

1587.5

97337.4

857131.6

PARSLEY

433.1

16030.3

65.8

46.6

16575.8

40808.7

3488606

5783.1

1059.1

76.0

41804.9

79347.0

298199.0

105838.2

42166.6

2458.7

448662.4

566918.3

3525.5
276578.9

5990.8
73491.0

935.3
27350.1

107.4
786.1

10559.0
378206.0

27868.8
401022.4

SUGARS AND SWEETS 391

SUGAR
TABLE SYRUPS OR HONEY 401
JELLIES OR JAMS 411
FOUNTAIN TOPPINGS
0-

BEVERAGE FOUNTA IN SYRUPS 421

CANDY
VEGETABLES

CELERY
CARROTS
FROZEN
CANNED

----------------------------------------------------------------------------------------------------------------------CONTINUED-

TABLE

17 --QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVICE, BY PRODUCT AND KINO OF BUSINESS. 1979--CONTINUED
(THOUSANDS)

-----------------------------------------------------------------------------------------------------------------------------------
PRODUCT CATEGORY

KINO OF BUSINESS

;------------:-------------:-------------:-~-------------------------:-------~-----------,-------OTHER
RECREATION. :
HOTELS,
SEPARATE
EATING
PLACES

SEPARATE
DRINKING
PLACES

CIVIC OR
SOCIAL
ASSOC IA TI ONS:

MOTELS.
TOURIST
COURTS

RETAIL
STORES

PUBLIC
OUTLETS

:TOTAL PUBLIC

-----------------------------------------------------------------------------------------------------------------------------------78129.7
1859.6
3153.0
66686.9

1700.5

559.1

,.170.6

699.8

1015.9

3192.5

5061.6

.. 28.2

33U.3.9

22765.9

1095.5

5.1

6112.6

1109.7

226."

169.. 9.9

13870.5

16283.8

2953.'+

18523."

388'+.5

333968.7

268912.9

23'+10.7

ONIONS '+'tI

FROZEN
OTHER "5/

17000.9
251912.0

1370.3
H913.5

8.. 7.8
2105.6

50!!.'+

22902."

32,.6.8
15276.6

173.3
3711.2

231H."
310821.3

OTHER
BEETS

RADISHES

......c

3335."

186,.."

12680.6

7951.9

.. 723.7

119857.1

89301.2

FROZEN
DRIED
CANNED

1666,..6
316100
67701.5

1170.0
11.6
2153.7

31.5
192.1
16.. 0.8

7016.8
29... 9
5213.7

3 .. 6.6
37 ... 8
7H9.1

871.6
373.9
3H8.2

26111.0
5008."
87397.0

2832.7

51't't=5

59.. 3.,+

2381.2

83685.7

G1919.1

5'+6".8

PEPPERS ,.11
CANNED
OTHER

1715.3
57977 .2

0.0
51 ..... 5

,.31.1
5033.8

251.1
5666.3

7... 9
2306.3

2.. 72.3
76873.7

't799.1

11571.6

28909.5

2669... 0

379997.8

268333.5

39690.1

BEANS "8/

6... 1

6Q9" .1

3389.2

2890.5

35111.9

18775.1

3898.9

LIMA

2358."

3 .. 91.1

31129.9

2H65."

215569.2

l't0283.9

168.. 0.5

GREEN, WAX OR STRING

1986.5

,+661.3

8679.7

129037.0

REO, WHITE AND BROWN

2376.7

2338.0

10899... 8

77 ..6.2

1'+901.0

17076.5

51t1989.3

11783.1

2071.8

.. 881t1 0.8
229 ..... 5
"~!i. 66 .2

It12.D
11371.1

1558."
6187.7

1 .. 62.3
13.. 38.7

3137.'+
13939.1

716.5
1355.3

30231.2
511758.2

5.. 2.6

87.5

3555.2

0.0

8937.2

0.0

PEAS ,.6/

CABBAGE OR SAUERKRAUT
CANNED ,.91
OTHER

.. 751.9

0.0
H5.6

ASPARAGUS

CONTINUED-
------------------------------------------------------------------------------------------------------------------------------------

TABLE 17 --QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVICE, BY PRODUCT AND KIND OF BUSINESS,
1979--CONTINUED
(THOUSANDS)

-------------------------------------:--------------------------------------------------------------o

PRODUCT CATEGORY

----_0__-

KIND OF BUSINESS

-----

:-----------------------------------------------------------------------.-:
: :
:
HOSPI TUS

NURSING
OR .CARE
FACILITIES

COLLEGES, :
:UNIVERSITIES,:
OTHER
TOTAL
:PROFESSIONAL,:INSTliUTIONAL:INSTITUTIONAL:
OR NORMAL : FACILITIES
SCHOOLS

GRAND
TOTAL

-------------------------------------------------------~--------------------------------------------------------------OTHER

18094.6

26356.4

13881.2

1565.2

59897.4

138027.1

BEETS

50502.5

26079.5

1850.1

456.6

78888.6

112052.5

RADISHES

12687.3

801.3

457.1

84.9

14030.7

30980.6

ONIONS 4t,t

10879.6

44110.9

4269.9

1444.5

60704.9

394673.6

580.5
102']9.1

1013.6
43097.3

219.4
4050.5

15.4
1429.1

1828.. 9
58876.0

24976.3
369697.3

PEAS 461

302988.0

118994.3

11363.8

1413.6

43-\759.8

554616.9

FROZEN
DRIED
CANNED

7023.3
236.6
2949il9.9

11916.1
2456.9
103B50.2

1289.8
2126.9
7936.3

145.0
0.0
1268.7

20374.2
4820.4
407965.1

46485.2
9828.8
495362.2

,+094.4

22518.5

2224.9

109.0

2894688

112632.5

64.1
11030.3

111.6

225011.0

118.6
2105.7

0.0
109.0

197.2
287119.0

2669.6
105622.7

FROZEN
OTHER 451

PEPPERS 471
CANNED
OTHER
BEANS 481

135267.2

239303.5

81885.1

10909.6

467365.4

847363.2

LIMA

611571.0

57073.0

1084.3

686.6

123414.9

158526.8

i'iREEN, WAX OR STRING

621192.9

170153.1

1121195.9

8349.11

2831171.11

1199040.6

RED, WHI TE AND BROWN

7872.5

10924.9

38271.3

1304.0

58372.6

181409.6

15207.3

93210.2

26411.6

1336.4

136165.5

678154.9

2013.0
1.5194.3

5342.8
87867.5

369.0
26042 .. 6

756.2
580.2

81180.9
127684.6

38712.1
639442.8

9202.4

5372.2

732.2

237.9

155114.6

24481.9

CABBAGE OR SAUERKRAUT
CANNED 1191
OTHER
ASPARAGUS

---------------------~------~------------------------- ----------------------------------------------------------------CONTI NUED-

TABLE 17 --QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVICE,BY PRODUCT AND KIND OF BUSINESS, 1979--CONTINUED
(THOUSANDS)

---------._----------------------------------------------------------------------------------------------------------,-------------------KIND OF BUSINESS
PRODUCT CATEGORY

;--------------------------:-----------------------------------------:---------~'--------------OTHER
SEPARATE
EATING
PLACES

SEPARATE
DRINKING
PLACES

RECREATION, :
CIVIC OR
SOCIAL
ASSOCIATIONS:

HOTELS,
MOTELS,
TOURIST
COURTS

RE:TlIL
STORES

PUBLIC
OUTLETS

:TOTAL PUBLIC

-----------------------------------------------------------------------------------------------------------------------------------FROZEN
CANNED
OTHER
BROCCOLI

FROZEN
OTHER
BRUSSEL SPROUTS
CAUL! FLOWER

~9.0

H77.5

0.0

0.0
38.5

1332.~
7~5.~

0.0
0.0
0.0

3202.2
H82.2
1552.8

1H2.9

6~.1

9211.~

1553.8

58239.~

91757.~

15119.0
5826.8

1637.3
105.6

6~.1

2816.9

58239.~

0.0

78859.7
12897.8

0.0

0.0

2338.0

559.1

.,51.5

196~.1

209~5

0.0

0.0
0.0
0.0

5~2.6

.8

1675.7
2307.3
768.9

1189~.2

0.0

639~.5

982.9

570.9

5H.3

~15~.0

1350.~

603.3

185~6.1

2~.0

3927.9
7966.3

29.9
0.0

32.0
482.2

387.7
3766.3

1326.~

550.3
53.0

4951.8
13594.3

385~9.5

2577.~

299.0

~556a8

1788.6

753.2

48524.5

7H5.5

337.7

0.0

251.4

969.2

262.7

8966.6

EGGPLANT

0.0

205.5

393.2

2182.1

1370.6

163.2

ENDIVE

165856.0

FROZEN
OTHER
CUCUMBERS

15~270.6

565.1

692.~

7303.7

2659.5

364.7

1182~5

.3
3H86.0

239.1
317.3

482.6
209.8

3235.2
4000.1

H87.7
1020.6

334.2

30.6

955.5

H9.1

305~.3

0.0

17890.6

12954.4

507.3

OKRA 51/

8102.3

88.1
331.0

2573.~

0.0

480.9

0.0
0.0

11271.0
6392.2

~62~.8

0.0
955.5

507~3

FROZEN
OTHER

0.0

0.0

302.6

2.7

4239.8

352'3.0

~05.5

PIMENTOS

1569.0

393.8

4510.2

1759.5

120.0

37592.8

292~0.2

2011.5

112.3

37.3

7324.3

MUSHROOMS 50/

CANNED
OTHER

______

SQUASH 52.1

_______________________________________________ ___________________
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ a __ _
2~.0

FROlEN

5139.1

0.0

CONTINU,I)-

"',1

TABLE 17 -- QUANTITV OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD

1979--CONTINUED
(THOUSANDS)

SERVIC~ BY PRODUCT AND KIND OF BUSINESS,

---------------------.-----------------:------------------------------------------------------- ,----------------------------
KIND OF BUSINESS
.
;-------------:-------------:-------------:-------------:--------,-------------------PRODUCT CATEGORY
HOSPITALS

NURSING
OR CARE
FACILITIES

COLLEGES, :
:UNIVERSITIES,:
OTHER
TOTAL
:PROFESSIONAL,:INSTITUTIONAL:INSTITUTIONAL:
OR NORMAL
: FACIUTIES
SCHOOLS

------------------------------------------------------ --------------------------------------~---------

______ __ 0

_______ _

FROZEN
CANNED
OTHER

1290.8
7806.2
105 ...

3180.9
2063.0
128.2

709.5
10.1
12.6

0.0
237 .. 9
0.0

5181.3
10117.2
2.6 .. 1

8383
14299.5
1799.0

BROCCOLI

39.5.6

105312.1

1561

228.2

111047.3

20280 7

FROZEN
OTHER

3731
21 1

10.6. . . 3
667.8

1498.9
62.5

216
11.9

110090.9
956.3

188950.6
1385 1

681.2

555

700.7

30.0

1967.3

6918.8

BRUSSEl SPROUTS

.0

GRAND
TOUl

CAULIFLOWER

1986.0

.62505

.82.7

96.9

7191.1

25737.3

FROZEN
OTHER

112 3
861.7

3096.7
1528.8

396.8
85.9

80.3
16.5

.698.2
2.92.9

9650.0
16087.3

CUCUMBERS

35lf5.1

32585.2

H88.0

lf36.3

3805 6

86579.1

EGGPLANT

253.8

19.3

223.5

0.0

.96.6

9.63.1

ENDIVE

2.3.7

20.0

120.2

0.0

383.8

2565.9

1653.5

5677.1

3.03.1

110.7

108

176700

CANNED
OTHER

766.1
666

5525.1
122.9

3106.1
266.2

75.7
3 9

9.73.0
109085

133.97.0
.145 7

OKRA 511

1983.9

1545

22

0.0

3753 .. 7

216 3

FROZEN
OTHER

1705.7
276.0

747.2
771.7

121.9
.0.5

0.0
0.0

25H.8
1088.1

138.5.8
nso .3

PIMENTOS

1711.5

560.5

59.0

5.8

2336.9

6576.6

SQUASH 521

.605.5

588.ge9

337.0

362.9

6U55.3

101H8.2

FROZEN

2147.7

HOO.5

266.1

13 6

69.S.9

14273.2

MUSHROOMS 501

------------------------------------------------------------------------------------------------------------ -~---------

CONTINUED-

'.1

TABLE 17.- QUANTITY OF FOODS RECI!IVED AT ESTABLISHMENTS WITH FOOD SERVICE, BY PRODUCT AND KIND OF BUSINESS, 1979--CONTlNUED
(THOUSANDS)

----

....-----------------------------------------------------

--

....

PRODUCT CATEGORY

KIND OF BUSINESS
--------------------------------------
. .HOTELS,
. RECREATION,

II

SEPARATE
EATING
PLACES

SEPA RATE
DRINKING
PLACES

MOTELS,
TOURIST
COURTS

RETAIL
STORES

CIVIC OR
SOCIAL
ASSOCIATIONS:

OTHER
PUBLIC
OUTLETS

:TOTAL PUBLIC

-----_.. _---------------------------------------------------------------------------------------------------------------------------~
28901.1
82.7
2295'1.9

13117.8

369.8

21198.7

16'17.2

OTHER

3897.9

13667.6

196301.5

1083.9

4226.9

163267.,.

10157.7

CORN 531
fROZEN
CANNED

61'+32.1
98581.1

'195.9
588.1

2863.2
10311.7

150lell
5975.3

28911.7
7531.6

622.6
36011.3

69810.3
117315.1

839.9

388.1

8957.5

2212.8

788.3

29336.6

1611t9.9

FROZEN
CANNED
OTHER

578,..9
3796.1
6568.9

119.6
663.8
56.5

0.0
382.9
5.3

5031.9
833.1
3092.5

365.0
2811.2
1563.6

38.8
633.0
116.5

113110.2
6593.0
11"03.3

378.5

57.8

5698.1

75-\.3

19568.5

1190'1.3

775.6

GREENS Sill

6236.~

0.0
0.0

163.5
.. ,.7 ...

'1177.1
8116.1

37.3
717.0

10671.6
6659.6

11-6119.1

57.8
0.0

111118.9

11069.2

90116.5

5606.2

10911.2

216335.8

H15193.9

1960.6

1675.8

1l683.1

112118.6

1970.8

32669.9

1,.131.1
6018."
7792.8

618.7
1272.0

5211.8
1151.

61211.1
1911.2

2933.7
1050.9

1382.6
58802

17602.11
13766.2

23115.6

2.. 62.8

57115 ...

'1072.2

1086.7

130798.9

115086.3
316'1.7
113255.5
605H.3

33.1
3"".1
1968.11

".'3
1779.8

95.2
2099.3
1737.7

22.2
812.1)
196,,0

3,,"".2
"87"1."

669.3

12'1.2
.. "9.7
5171.5

68786.9

276117.8

1555,.6.2

'16630.0

"5520.0

101671'Jo7

672588.8

55385.6

3828.6

16281.2

7"25.6

378875."

233863.0

62091.4

CITRUS 571

178799.2
13392."

52782.5
651.3

1383.6
"2.0

22'176.0
11679.8

8202.7
2"68.1

,,098.3

LE:MONS
LIMES

2677112.1
21318.0

SPINACH

-....
0

FROZEN
CANNED
VEGETABLE SALAD MIX
VEGfT ABLES, MIXED 551
FROZEN
CANNED
OTHER 561
FROZEN
CANNED
OTHER
FRUITS

1"".3

70:517~2

CONTINUED-
------------------------------------------------------------------------------------------------------------------------------------

TABLE

17 --QUANTITY OF FOODS RECEIVED AT ESTlBLISHf"lENTS IIITIi FOOD SERVICE. BY PRODUCT AND KIND OF BUSINESS,
1979--CONTINUD
CTHOUSANDS)

--------------------------------

------------'------------------------:-

KIND OF BUSINESS

o _, _ _ _ _0

--------------:-------------'-:------------

PRODUCT CATEGORY
HOSPITALS

NURSING
OR CARE
FACILITIES

COLLEGES,
:UNIVERSITIES,:
OTHER
TOTAL
:PROFESSIONAL,:INSTITUTIONAL:INSTITUTIONAL:
OR NORMAL
: FACILITIES
SCHOOLS

GRAND
TOTAL

----------------------------------------------------------------------------------------------------------------------OTHER

19H.5

51217.6

39

0.0

53191.5

82092.6

CORN 531

51278.3

7072 0

68133.1

9'H 5

191081.9

381383

FROZEN
CANNED

3098.4
6763.3

2888.0
37825

2280.1
65806.2

129.6
816.9

8396.2
151211.8

78206.5
268526.9

SPINACH

...

'"

6128.6

14621.7

968.2

6.8.8

22967.2

52303.8

FROZEN
CANNED
OTHER

4189.6
2365.5
173

5378.6
9165.8
77.3

922.1
0.0
46.1

.:H.e

87

126.~

10577.7
11966.1
.2:5

21917.9
18559.2
11826.7

GREENS 5.,

2 02 7.1

.961.5

70-4.7

720.1

8.13

27981.9

FROZEN
CANNED

1256.3
568.5

172.8
3701.7

62 2
79.6

17.5
702.6

2070.8
5058.3

12H2...
11717.9

VEGETABLE SALAD MIX

12168.0

5874.6

5506.9

1965.5

26115.1

242.50.9

VEGETABLES, MIXED 551

166'+3.3

44015.5

2318.4

591.8

63515.0

962 9

1162.7
978.6

11194.1
26151.7

2004.0
314

528.0
69.9

26888.7
215H.6

H491.1
41280.8

OTHER 561

1517 9

19007 .. 3

15265.5

511.0

49958.8

180157.1

FROZEN
CANNED
OTHER

2210.7
1391.5
5522

116.9
12051.2
5161.2

5210.0
6128.8
3884.2

.6.6
219.3
245.1

818 2
25790.8
14818.9

11628.4
7453202
85136.2

225065.0

'+0\)318.0

278831.4

18669.2

,22883.6

1939603.4

32826.7

H480.9

109.4.6

4289.1

955H.3

41H16.1

7935.3
3 6

6563.7
25.4

2861.5
Hl.1

3 9
0.0

11.01
201.0

285H3.!5
2151'300

FROZEN
CANNED

FRUITS
CITRUS 511
L["IONS
LI .. ES

----------------------------------------------------------------------------------------------------------------------CONTINUED-

TABLE 17 --QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVICE,BY PRODUCT AND KIND OF BUSINESS. 1979--CONTINUED
(THOUSANDS)

._-------

--,----------------------------------------------------------------------KIND OF BUSINESS
.._----------------------------------_
.._---------PRODUCT CATEGORY
OTHER
SEPARATE
EATING
PLACES

SEPARA TE
DRINKING
PLACES

RECREATION~

HOTELS.
140TELS,
TOURIST
COURTS

RETAIL
STORES

CIVIC OR
SOCIAL
ASSOC IA TIONS:

PUBLIC
OUTLETS

:TOTAL PUBLIC

-----------------------------------------------------------------------------------------------------------------------------------ORANGES
GRAPEFRUIT
OTHER FRUIT

35372.1
5759.2

1123.8
228.0

2170.1
232.2

"38725.7

1:5.. 01.3

2:5819.:5

56781.1
16501.5
38932.:5

APPLES 581
CANNED
OTHER

o..,

5025.3
"27.8

1120.5
891.0

67506.9
19052.3

303 .. 8.8

3809"."

6318"". "

156.7
0.0

22995.6
1312.8
18",+6.8

7'103.8
3"841.1
:5655.1

3931.9
95.5
38:56.5

91606.3
21626.9
6"967."

366.9

2'+82.3

1601.6

12".0

27100."

..6."

816.2

APPLESAUCE

2209 ... 5
115011.2

27293.7

105... 2

6360.8

126".0

6511.7

"596".5

BANANAS

3 .. 665.9

106.6

3607.5

I1H.0

,,381.2

"5511.8

PEARS

623.0

593.0

0.0

5"7."

3317.9

160'+.5

10.1

APRICOTS

0.0

288 ...

651..8

832."

11177.7

9H5.3

859.8

CHERRIES 591

1016.9

61'+.9

2680.5

10111.1

59512.0

.. 1221.0

37 .. 6.9

PEACHES

6:58.2

6381.2

308"."

52014.2

39085.6

1162.5

PINEAPPLES

1271.:5

221.2

"80."

0.0

2"2".5

.. 815.9

0.0

"0.1

0.0

"880.6

,+065 ... 8

90.:5

5:55.3

361.1

5"911.0

STrtAWBERRIES

665.6

15B.5

5321.1

21019.1

111117.1

2168.6

FRU IT COCKTAIL

6 .. 2.7

30... 1

68... 3

15737.6

12657.0

105.1

HUED FRUIT

27'158.5

239.2

17601.8

2161.9

1603.2

109189.0\

.. 200.1

:596.8

2"560.6

5130.9

PLUMS
CRA NBE RR IES

FRUIT PIE

60'

FI~LING

39:5.2
2 ... 0

0.0
1322".9

7551.1

'19909.1
2001."

1'1607';"1

CONTINUED-
--------.~~-------------------------------------------------------------------------------------------~-----------------------------OTHER 611

TABLE 17 -- QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVIC& BY PRODUCT AND KINO OF BUSINESS,
1979--CONTINUED
(THOUSANDS)

------------------- ---------------------------------------------------------"----------------------------------------,------------KINO OF BUSINESS

PRODUCT CATEGORY

HOSPITALS

COLLEGES, :
:UNIVERSITIES.:
OTHER
TOTAL
:PROFESSIONAL,:INSTITUTIONAL:INSTITUTIONAL:
OR NORMAL
: FACILITIES
SCHOOLS

NURSING
OR CARE
F AC ILITIES

GRAND
TOTAL

----------------------------------------------------------------------------------------------------------------------ORANGES
GRAPEFRUIT
OTHER FRUIT

16942.4
7453.6

30153.8
9535.9

1+996.6
1562.9

4009.5
244.6

56102.4
1B797.0

123609.3
37849.3

19223B.3

352837.1

267886.8

11+380.1

827342.4

11+65186.7

APPLES 58/
CANNED
OTHER

27232.5
8606.9
16609.1

'+1864.9
33727.4

1+0345.7
28025.8
7663.6

3706.6
0.0
3706.6

11311+9.8
1+1509.6
61701.3

204756.1
63136.4
126674.8

APPLESAUCE

14210.0

43857.6

31+638.3

823.6

93529.6

120630.0

BANANAS

14929.1

23183.1

2712.5

1273.5

42699.5

88664.11

PE:ARS

25348.5

28189.8

71+48.3

1290.9

62211.5

10"1189.3

APR ICOTS

7150.5

16594.3

3480.1

0.0

27225.0

30602.9

CHE:RRIES 59/

461+4.9

2124.4

4706.3

99.0

11514.6

23352.3

PEACHES

40613.0

H682.0

11106.8

1653.8

98655.5

158167.5

PJNEAPPLE:S

11125.2

21819.1

17327.3

1057~5

111929.1

163943.9

PLUI'IS

2356.9

15351.7

443.2

614.9

18832.1

21257.2

CRANBERRIES 60/

213100

9310.1

241.3

~81.8

12164.2

17044.8

STRAWBERRIES

4464.0

1991.9

6688.7

0.0

13150.6

68061.6

12H8.1

29115.6

2826.3

939.1

46229.6

73248.1

MIXED FRU I'!'

2"49.3

6031.0

341.5

452.4

9280.2

25017.8

FRUIT PIE FILLING

5472.4

20529.6

64291.4

820.0

91113.4

141022.5

1+8:~.9

II>

FRUIT COCKTAIL

OTHER 61/

16760.3

1i6972.8
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - _____

~~w,

10689.0
1106.4
15528.5
221601.6
____________________
_____________
________ _____
_______
CONTI/WED-

TABLE

17 __ QUANTITY OF FOODS RECEIVED AT ESTABLIISHMENTS WITH FOOD SERVICE, BY PRODUCT AND KIND OF BUSINESS, 1919--CONTINUf.D
(THOUSANDS)

-----

-------------:---------------------------------------KIND OF BUSINESS

PRODUCT CATEGORY

._---------------------------_
.
..
.
.
. ...._-----------------
..
.
SEPARATE
EATING
PLACES

SEPARATE
DRINKING
PLACES

RECREATION, :
CIVIC OR
SOCIAL
AS SOC lATIONS:

HOTELS,
MOTELS,
TOURIST
COURTS

RETA IL
STORES

OTHER
PUBLIC
OUTLETS

:TOTAL PUBLIC

---------_._-----------------------------------------------------------------------------------------------------------------------
20252.0

6916.2

413937.3

2~652.0

H393.9

333~92"5

2233~1.1

15151.8

3446.0

32709.D

4192~.5

152029.6

71650.0

181~8.3

ORlNG E JUI CE 621

127.. 3

738.3

2752.6

5592.5

25063.8

129U.7

1762.5

GRAPEFRUn JUICE 631

0.0

1 O~.1

19.1

693~.0

81.0

185.8

6531.3

2&0.2

38.1

.~

60.5

8150.1

1238.2

278.1

APPLE JUICE 651

326.0

38.6

284.0

11.0

10213.9

1213.1

23~1.2

PINEAPPLE JUICE 66/

0.0

0.0

10~6.1

161.1

11.0

1993.0

1H.a

27.8

15.4

0.0

'179.'1

0.0

5859.3

5336.7

2763.'1

706.~

32911.6

H99.7

52~.0

341H7.2

25685.3

1041.3

82.6

631.5

317.9

2950.3

1388~.2

9797.7

0.0

0.0

n.D

11~.8

0.0

391.1

216.3

0.0

lln~.3

0.0

0.0

110'1.3

0.0

OTHfR Nf.CTARS 691

83.8

0.0

233.1

5.6

1570'h9

152'18.6

138.3

CRANBERRY COCKTAIL

22.9

21.6

17"'.~

53.1

23.6

8902.'1

8601.7

37.8

305.3

'173.7

75~0.9

6112.9

0.0

11.1

OTHER ADES, DRINKS OR PUNCHES 70/ :

~0.3

294'1.2

17.5

3~.2

2806.3

~8.9

COLD DRINK POWDERS

1750.'1

151.9

721.3

38290.9

131.0

0.0

35536.2

3C25'+.8

73155.'1

358576.1t

H7H98.~

662~1t.6

29296.2

917270.9

19936.8

9926.8

~613.7

310H9.6

JUICES,

LEMO~

\D

ADE~

AND DRINKS

JUICE 6H

PRUNE JUICE
GRAPE JUICE 67/

TOMATO JUICE
OTHER JUICE: &81
APRICOT NECTAR

LEMONADE

COLD DRINK syRUPS

BEVERAGES

0.0

2711

0.0

______________________________________________________________________________________________________________ 0 _____________________

COFFEE 711

265U5.6

5253.9

5332.8

CONTINUED-

TABLE

17 --QUANTITY OF FOODS RCEIVED AT ESTABLISHMENTS WITH FOOD SERVIC~ BY PRODUCT AND KIND OF BUSINESS,
1979--CONTINUED
CTHOUSANDS)

----------------------------------------------------------------------------------------------------------------------KIND OF BUSINESS

PRODUCT CATEGORY

"--------------------------------------HOSPITALS

NURSING
OR CARE
FACILITIES

COLLEGES, :
:UNIVERSITIES,:
OTHER
TOTAL
:PROFESSIONAL,:INSTITUTIONAL:INSTITUTIONAL:
OR NORMAL :' FACILlTIfS
SCHOOLS

GRAND
TOTAL

----------------------------------------------------------------------------------------------------------------------.lUIC.ES, ADES AND DRINKS

ORANGE JUICE 621

......
c

66880.0

105009.5

3180~.1

281~.8

2065G8.9

5~OOOl.5

10882.2

16132.9

14166.1

830.6

~2011.8

19~OH'.~

GRAPEFRUIT JU ICE 631

2255.5

7360.7

65~.2

103.7

103H.2

35~37.9

LEMON JUICE 6H

1530.3

2'\6.2

287.8

0.0

2 06~.3

8998.3

APPLE JUICE 651

10239.9

8711.1

5668.2

317.~

2~936.7

33087.3

PINEAPPLE .lUICE 661

~5~2.0

5268.0

26H.6

120.2

125H.8

22798.7

PRUNE JUICE

~523.3

16~26.3

0.1

52.6

21002.3

22995.~

GRAPE .lU ICE 611

1572.~

~005.3

2874.0

76.9

8528.6

14387.9

TOMATO JUICE

10509.8

5630.7

666.2

~99.1

17305.8

51783.0

OTH:R .lUICE 681

2823.8

11726.2

1369.~

152.2

16071.6

2995!;.!

APRICOT NECTAR

3043.2

3637.6

H5.1

0.0

6825.9

7217.0

7~3.7

7~2.1

25.1

0.0

1510.9

2615.3

CRANBERRY COCKTAIL

H60.8

87~1.4

157.1

16.5

13081.9

28791.8

LE"ONADE

63~

2. 0

3931.3

350.~

5.8

10629.5

19531.9

OTHER ADES, DRINKS OR PUNCHES 70/:

32~8. 7

9396.0

534.9

138.1

13317.7

20858.6

81.3

2270.7

1859.1

501.5

~712.6

7659.8

381.1

777$0

1102.3

0.0

156G.3

39851.3

8. 3

98269.3

~OD37.2

33S"D5

187099.3

1661897.7

23573.6

~0~76.5

7390.(!

237.~

71677.~

382157.1

OTHER NECTARS 691

COLD DRINK POWDERS

COLD DRINK SYRUPS
BEVERAGES
COFFH 711

.
"

~5~0

-------------------------------------------------------------------------~---------------------------------------------

CONTINUED-

TABLE 17 __ QU.~NTITY OF FOODS RECEIVED AT ESTABLIISHMENTS WITH FOOD SERVICEI-,BY PRODUCT AND KINO (IF BUSINESS. 1979--CONTlNUEo
(THOUSANDS)

______________________..,. .__

i--:---------------------------~

. . . - ----------.. . .----.-----

KINO OF BUSINESS
PRODUCT CATEGORY

:.------------~-----------------------------------------------------------------------~-~'~---:
:
:
:
:
:
SEPARATE
HTING
PLACES

SEPARATE
DRINKING
PLACES

HOTELS .
MOTELS,
TOURIST
COURTS'

RETAIL
STORES

RECREATION. :
CIVIC OR
SOCIAL
ASSOCIATIONS:

nJHER
PUBLIC
OUTLETS

:TOTAL PUB.LIC

------------------------------------------------------ ----------------------------------------~-------------------------------~----206462.7
58296.1

5181.2
72.7

4949.9
367.1

16208.9
3603.1

6539.7
3378.1

4135.6
100.6

243478.1
65817.6

29355.2

733.6

1131.2

3294.5

276;3.0

611.6

37889.1

TEA 721

34089.3

59.1

681.8

528.3

19341.9

62.8

54763.1

COCOA 731

23838.1

59.1

673.0

519.6

19341.9

62.8

44494.4

DRY MIX

11170011.1

23848.3

?,3il98.5

16362.5

53460.5

24008.1

557782.0

CARBONATED SOFT DRINKS

17H06.7

~6349.7

10.5

33033.4

273084.2

0.0

513884.5

MIXES OR BOTTLED WATER

417268.11

8183.2

8570.11

12561.4

132119.9

40522.2

500355.11

158601.4

2574.9

3027.6

4895.0

4159.3

34602.2

207860.3

21693.7
8563.7
84485.8
43858.2

(\46.4
21.6
1418.4
283.1

548.0
361.7
1458.9
653.0

519.2
1070.5
2214.7
109".5

1337.3
1035.8
881.8
81:\3.7

11355.6
8.7
14713.9
8524.0

36300.2
11062.1.
105173.1)
55292.4

67042.3

76'1.3

110Ll.l

671.1

2300.5

2893.3

.74771.7

32004.2
33369.9
1064.9

85.4
652.4
0.0

363.9
736.2
0.0

490.6
104.5
76.0

998.2
1198.2
104.1

875.,2
1162.'7
855"~

34817.5
3.7223.9
2100.3

23041 .8

196.8

19.9

26.2

91 .. 4

114.6

23490.6

4028.6
18275.8

0.0
196.8

19.9
0.0

0.0
26.2

33.3
38.2

47.3
67.3

4129.1
18604.2

168582.6

4647.2

4422.8

6969.1

6698.7

2912.1

194232.4

34340.3

510.3

349.6

312.0

2378.7

922.3

38813.2

OR GROUND
INSTANT

BEA~

.........

SOUPS. GRAVIES AND SAUCES

SOUP 741
WITH POULTRY
WITH BEEF
WITH VEGETABLES
OTHER

SOUP BASES OR BOUILLON 751

IIITH POULTRY
IIITH HEAT
OTHER
GRAVIES 761
BR.OWN
OTHER
SAUCES 771
TOMATO BASE

-----------------------------------------------------------------------------------------------------------------------------------C:ONTINUED-

II

TABLE 17 -- QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVICL BY PRODUCT AND KIND OF BUSINESS,
1979--CONTINUED
(THOUSANDS'

-------~---------------------------:--------------<-------------------------------------------------------------.-------KIND OF BUSINESS

.------------.-------------------
.
.
,.
.

PRODUCT CATEGORY

HOSPITALS

NURSING
OR CARE
FACILITIES

C!I

COllEGES,:
:UN1VERSITIES,:

OTHER

--~---.---

TOTAL

:PRVfrSSIONAl.:INSTITUTION~l:INSTITUTIONAl:

OR NORMAL
SCHOOLS

: FACILITIES

GRAND
TOTAL

- - - - - - - - - - - - - - - - - - - - - - - - - - - ___________________ a _______________________________________________________________________ _

BEAN OR GROUND
INSTANT

.......
N

7528.4
13736.0

7634.1
30';21.1t

242[1.0
4955.4

191.5
45.8

177H.O
1t9358.6

261252.1
115176.2

TEA 72/

6250.2

11318.1

7131.1

I1t50.6

26750.0

64639.1

COCOA 73/

2229.2

21330.0

312~.5

174.8

26858.5

81621.6

DRY MIX

2220.0

21155.3

3115.9

174.8

26666.0

71160~4

CARBONATED SOFT DRHIKS

7927.0

13865.0

21078.3

658.1

43528.4

601310.4

MIXES OR BOTTLED WATER

5428.4

11279.6

713.3

863.6

18284.9

532169.5

4762;; ... "

78617.6

15711.5

6199.1

148148.8

648503.8

3632,.2

1+1009.0

8836.5

1+894.8

91066.5

298926.9

9357.8
2632.8
235117.9
787.7

11593.2
3790 . 0
21+09.8.0
1527.9

1306.9
580.7
3475.6
3178.5

10'55.3
1+00.0
402.5

23313.2
H03.5
54158.3
5896.6

59613.4
18465.6
159331.8
61189.0

782 O. 6

5249.1

4621.0

141.5

l7832.1

926~3.8

2255.1
5387.9
132.5

21t25.5
2532Q3
272.4

3224.9
1283.8
112.3

52.5
f18.9
0.0

7958.0
9293.0
517.2

1t6516.8
2617.5

323.9

2117.7

596.2

23.3

3061.0

26551.6

84.6
236.4

683.8
1433.9

11."
58".7

0.0
2.3.3

779.1:l
2278.3

4908.8
20882.5

3150.0

30241.8

1657.8

1139.6

36189.2

230"21.6

21387.5

2"3.2

7"2.3

22939.8

61753.0

SOUPS, GRAVIES AND SAUCES

SOUP HI
WITH POUl TR Y
WITH BEEF
WITH VEGETABLES
OTHER
SOUP BASES OR BOUILLON 751
I.nTH POULTRY
WIH: ;~r AT
o TH (it
GRAVIES 76/
BROWN
OTHER
SAUCES 771
TOMATO BASE
- - - - - - - - - - - - - - - - - - ________________

566.9

~u

__________________

---------------------------~---

30~6.9

__________________ D

42775.~

____ ___________

CONTINUED-

17 --QUANTITY OF FOODS RECEIVED AT ESTABL~SHMENTS WITH FOOD SERVIC~ BY PRODUCT AND KIND OF BUSINESS, 1979--CONTINUED
(THOUSANDS)

TABLE

---------------------------------------------------.------------
KIND OF BUSINESS

e _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __

PRODUCT CATEGORY
SEPARATE
EA TING
PLACES

SEPARATE
DRINKING
PLACES

RETAIL
STORES

RECREATION, :
CIVIC OR
SOCIAL
ASSOCIATIONS:

HOTELS,
MOTELS,
TOURIST
COURTS

OTHER
PUBLIC
OUTLETS

:TOTAL PUBLIC

-------------------------------------'---------~------ ------------------------------------------------------ ----------------------=~13~2~2.3

~136.9

~073.2

6657.1

~319.9

1989.8

155H9.2

321993.5

16797.0

~876.2

278~2.7

~5253.0

2959.3

H9721.6

HORS D'OEUVRES/APPETIZERS

19938.2

539.9

535.9

17510.1

10967.3

6.2

~9~97.6

SALAD OR SALAD TYPE MIXTURES

79955.8

1509.6

8~~.~

1760.9

1387.1

372.9

85830.8

SANO"lICHES

27~81.2

76~5.9

693.3

0.0

23214.3

24.8

59059.5

16U 75.6

4309.0

1350.2

7050.0

6835.7

1311.6

185032.0

23398.8

2117.1

1378.1

1352.~

2453.8

1193.6

31893.7

5935.5

96.4

74.3

169.~

50.3

6720.8

307~96.7

201979.1

12305.9

2525.7

PEANUT SUTTER

1785.8

NUTS 801

OTHER
PREPARED FOODS 78/

.....
.....
I..>

MEALS OR ENTREES
PUDDING OR CRE.AM DESSERTS 191
GELATIN

394.9

9083.3

116627.7

7138.2

657242.0

263.1

23.4

5940.4

30.3

21088.8

~.9

2258.9

~.7

35.1

253e7

4343.D

61+59.2

2127.6

626.5

1715.3

Ib18.1

9.8

1~556.5

19021+2.1

5,(,237.7

8941.2

5302.6

89H2.5

4780.7

35~9~6.7

96703.8

141;183.3

2827.2

2037.1+

19591.6

2063.7

2643D7.1

1356896.0

308371.1

32370.2

6DIlO3.9

159420.9

2H18.2

19~4~80.~

TOMATO CATSUP

3148a.0

223670.4

0030.5

259Q.2

31895.7

316.6

579324.5

MUSTARD

131'+76.1

58~2.1

1078.9

1167.2

6958.7

1026.3

1'+75~9.3

SALT 83 /

29918".4

11685.2

PEPPER 8H

105321.6

2780.~

NUTS AND SNACKS

PEANUTS

PIlTATO CHIPS OR STICKS

OTHER 811
CONDIMENTS AND SEASOIHNGS 821

H916.9

3~64.3

2~817.8

2~019.7

1285~.9

376022.3

23"4.4

17868.7

62831.0

6269.9

19H15.8

-----------------------------------------------------------------------------------------------------------------------------------CONTINUED-

TA8LE 17 -- QUANTITY OF FOODS

----------------------------,-------PRODUCT CATEGORY

REt,EI~[D AT

,ESTABLISHMENTS !lITH FOOD SERVICE, BY PRODUCT AND KIND OF BUSINESS,

1979 o -CONTlNUED
CTHOUSANDS)

-------,--_._-- ------"------------------,------------------....,......----------'---------------'--
KIND OF BUSINESS

HOSPITALS

NURSING
OR CARE
FACILITIES

COLLEGES. :
:UNIVERSITIES.:
OTHER
TOTAL
:PROFESSIONAL.:INSTITUTIONAL:INSTITUTIONAL:
OR NORMAL : FACILITIES
SCHOOLS

GRAND
TOTAL

-----------~-~---------------------------------------- ----------------------------------------------------------------168668.6
litH. 6
397.3
2583.1
132~9."
OTHER
885~."
50368.9

66717.3

12736.5

6050.6

135873.2

555594.8

HORS O'OEUVRES/APPETIZERS

1076.7

50.,.

305.6

5.9

1,.38.6

50936.2

SALAD OR SALAD TYPE MIXTURES

331<\.,.

10899.5

1588.5

23!!1.6

1815'3.9

10398,..7

59".3

35,.,..6

2,.5.5

210.5

,.591t.8

63651t.3

MEAl.S OR ENTREES

2136".9

9809.7

1+,.01.2

1660.3

37236.1

222268.2

PUDDING OR CREAl" DESSERTS 79/

20350.9

20490."

3805.0

1622.6

"6268.9

78162.6

2878.9

21818.5

2386.3

lQ9.7

27283.5

3"00~.2

8662.0

34386.0

11619.,+

2567.,+

5723~.9

71'+"76.9

PEANUTS

2119.5

41: 2

62.1

121.3

847.2

21936.0

PEANUT BUTTER

2111.11

22626.0

1770.1

1011."

25621.9

29964.9

NUTS 80/

554.2

224.0

31+3.3

0.0

1121.5

13678.1

POTATO CHIPS OR STICKS

5431.9

9792.8

8312.3

1289.2

2"826.2

379772.9

OTHER 81/

2211,9

1329.1

1131.5

1~5.6

,.818.1

269125.2

81t1t81~3

128756.0

25917.5

2100.5

2H255.3

2185735.7

17661.6

7386.~

2231.2

75.9

27355.2

606679.7

63"1t.,.

11193.1

150,..3

1t25.9

191t67.6

167016.9

HOllt.2

57721.7

'+673.4

81'. . 5

761t95.8

1t52518.1

10536.2

2"260.3

2163."

RD.6

370~O.5

23,.,.56.,.

PREPARED FOODS 781

SANDWICHES

....
....

GELATIN
NUTS AND SNACKS

CONDIf'ENTS AND SEASONINGS 82/

TOHHO CATSUP
I'1USURD
SALT 83

PEPPE R 8'"

------------------------------------------------------------------------------------------------------------ -~---------

CONYINUED-

TABLE

17 --QUANTITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVICE, BV PRODUCT AND KIND OF BUSINESS, 1979--CONTINUEO
(THOUSANDS)

-----------------------------------------------------------------------------
.

----------------------~-------~--------------------------KI~D

PRODUCT CATEGORY
L

VINEGAR

SEPARATE
EATING
PLACES

SEPARATE
DRINKING
PLACES

OF BUSINESS

HOTELS,
MOTELS,
TOURIST
COURTS

RETAIL
STORES

RECREATION, :
CIVIC OR
SOCIAL

OTHER
PUBLIC
OUTLETS

:TQTAL PUBLIC

ASSOCIATIONS~

28328.3

470.5

361.9

487.1

1796.4

202.6

31646.8

5297.6

699.8

0.0

8.3

103.0

400.2

6509.0

286669.8

58983.8

6086.0

7389.1

11038.4

4054.3

374221.3

55621.1

706.8

11350.4

969.0

4412.6

912.8

73972.7

3664.1

173.3

46.6

1247.9

62.8

253.7

5448.4

72899.4

1519.8

106.7

2726.3

14930.9

886.8

93070.0

9443.4

327.4

1063.7

292.7

253.1

57.6

11437.7

25558.9

427.8

431.3

345.4

523.7

182.6

21469.7

6692.0

48.3

0.0

94.0

108.8

0.0

6943.1

29008626.2

1535304.1

1301776.9

22111495.3

2625901.2

943612.7

37629716.4

,...

...
'"

HORSERADISH
PICKLES
RELISHt PICKLEO
REUS ... , OTHER 85/
OLIVES
HERBS OR SPICES
OTHER SEASONINGS 86 I
COOKING IIINE OR SHERRY
TOTAL

--------------------------------------------------------------------------.--------------------------------------------------------CONTINUED-

TABLE 17 -- QUA~.'TITY OF FOODS RECEIVED AT ESTABLISHMENTS WITH FOOD SERVICE, BY PRODUCT AND KIND OF BUSINESS,
1979--CONTINUED
(THOUSANDS)

------------------------------- ,-------------------------KIND OF BUSINESS

---------------------------------------------------'--PRODUCT CATEGORY
HOSPITALS

fWRSING
I)R CARE
FACILITIES

COLLEGES, :
:UNIVERSITIES,:
OTHER
TOTAL
:PROFESSIONAL,:INSTITUTIONAL:INSTITUTIONAL:
OR NORMAL : FACILITIES
SCHOOLS

GRAND
TOTAL

-----------------------------------------------------------------------------------------------------------------------

-
'"

1331.0

56"9.6

759.0

216.6

8016.3

39663.1

26.3

263.3

2(. . 7

0.0

316.4

6825.4

PICKLES

3193.4

8588.7

'+'+20.8

386.5

11!;589."

390810.7

RELISH, PICKLED

1946. '+

2833.9

1083.8

266.8

6130.9

80103.6

,+15.8

680.1

3904.8

116.5

5117.2

10565.6

OLIVES

1013.3

.3195.8

28"6.8

0.0

7115.9

100185.9

HE:RBS OR S.PICES

1169.9

1822 ...

602.5

165.1

3759.8

15197.6

OTHER SEASONINGS 86 I

2021.8

1809.1

1481.7

197.2

5516.4

32986.1

139.8

110'+.9

202.3

0.0

1 .... 7.0

8390.1

3188371l.1

6393349.7

11 .. 8889.1

288788.5

11619406.1

49249122.5

VINEGAR
HOR SE RAD ISH

RELISH, OTHER 851

COOKING WINE: OR SHERRY

TOTAL

-----------------------------------------------------------------------------------------------------------------------

FOOTNOTES TO TABLE 17

Includes diet liquids and powders and miscellaneous and un

specified products with a dairy base.
Includes buttermilk, chocolate milk, imitation milk, filled
fluid milk, chocolate milk drink, and other fluid milk.
Includes half and half and whipping cream in pressure can.
Includes imitation sour cream, cream topping in pressure can,
and creamer.

2./

Includes ice cream mix, ice milk, custard, Eskimo pies, sher
bert, and other frozen milk desserts and ices.

i/

Includes prepared shakes, bases and mixes, and egg nog.

11

Includes cottage and imitation cheese.

8/

Includes cake, pastry, and icing shortenings and other fats.

l/

Includes unpopped popcorn.

10/

Includes grits, hominy, barley, and unspecified cereals.

11/

Includes unspecified pastes.

12/ Excludes cornbread.

l2!

Includes date, fruit nut, and spoonbread.

Includes croutons, breading, cornbread, toast, bread sticks,

and assorted bread and cracker crumbs.

14/ I~cludes bagels and unspecified products of this type~

11/ Includes unspecified cones, poptarts, sweet rolls,turnovers,

strudel and products of this type.
16/ Included under the Frozen category is Boston cream pie and

under the Other category, cupcakes and brownies.

17/ Includes bakery crusts and shells, soft pretzels, blintzes,

cones, crepes, and chow mein noodles.

18/ Includes icings, meringue powder, baking chips and baking

chocolate, coconut, leavening agents, and miscellaneous other
products used in baking.

ll/ Includes

unspecified meats and beef and veal cuts.

20/ Includes sectioned and formed beef rolls, engineered steaks,

and veal chops.

21/ Includes corned rounds, pastrami, dried beef and products of

this type.

117

22/ Includes carcasses and primal and wholesale cuts.

23/ Includes meatballs, meatloaf, and unspecified ground meat
products.
Includes beef crumbles and ground meat with additives.
Includes stew meat and short ribs.
Includes prim.al and wholesale cuts, rolls, bellies, scrapple,
fat back, pig's feet, and other products of this type not
specified.

]1../

Includes cutlets and tenderloins.

2S/

Includes bacon substitutes and TVP bacon bits.

29/

Includes venison, rabbit, and other game meat.

30/

Includes sweetbread, tripe, tongue, chitterlings, heart, and

varietal meats not specified.

Excludes pork sausage. Includes salami, pepperoni, brans

weiger and products of this type.

Includes cornished hens, capons, goose, quail, duck, pheasant,

and unspecified poultry.
Includes unspecified chicken.

Includes canned, dried, cubed, rolled, and ground chicken and

products of this type.

Includes unspecified turkey.

Includes scramble mix, omelet mix, hard-broiled, egg sub

stitute, and other eggs and combinations not specified.

Includes other processed finfish in addition to frozen a.nd

canned.

3S/

Includes mussels, abalone, seafood blend, anchovies, lox,

caviar, frog legs, and other seafood and marine specialties
not specified.

39/

Includes sugar substitutes.

40/

Includes molasses.

~I

Includes marmalade preserves and fruit butter.

42/

Includes syrups and toppings; also, malt powder and malt

liquid with pump.

43/

Includes yams.

l1S

44/ Excludes cocktail onions, seasonings (granules, salt, powder

and juice), and sliced, diced, and chopped onions. Includes
onion ringe.
45/ Includes fresh and mature onions and canned stewed onions.
46/ Includes fresh peas.
eye peas.

Also includes chick, garbanzo, and black

~/

Excludes diced and dried peppers.

48/

Includes vegetarian beans.

49/

Includes Chinese and sweet and sour.

SO/

Includes products in addition to canned and fresh.

:21./

Includes products in addition to frozen and fresh.

:gj

Includes products in addition to frozen and fresh; also

includes zucchini.

21/

Includes products in addition to frozen and canned.

54/

Includes products in addition to frozen and canned.

55/

Includes products in addition to frozen and canned.

56/

Includes products in addition to frozen, canned, and fresh

.57/

Includes citrus salad, tangerines, and unspecified products

of this type.

58/

Includes baked apples and other apple products in addition to

canned and fresh.

Includes sweet and hot.

59/ Excludes maraschino cherries.

60/ Includes cranberry sauce.

21..1

Includes avocadoes, raspberries, grapes, melons, maraschino

cherries, compote, raisins, dates, figs, prunes, and other
u~specified fruits.
.

62/ Includes orange base.

63/ IncludE!s grapefruit base.
64/ Includes lemon crystals and base.
65/ Includes cider and apple base.
66/ Includes pineapple base.
67/ Includes grape base and grape base concentrate.

119

68/

Includes blends, lime"cranapple", and other unspecified fruit

and vegetable juices and bases.

69/

Includes pear, peach, and other unspecified nectars.

10/

Includes fruit, grape, and other unspecified products and bases

of this typee

11/

Includes coffee substitutes and unspecified products of this

type.

72/

Includes instant and ice tea mix.

73/

Includes syrup and unspecified products of this type.

74/

Includes unspecified soups.

11/

Includes unspecified' product of this type.

76/

Includes unspecified gravies.

77/

Includes cocktail, steak, cheese, white sauce mix and

unspecified products of this type.

78/

Includes unspecified health and diet products, prepared baby

formulas, and fruit and cereal mixtures.
Includes pudding pie mix.
Includes mixed and unspecified nuts and peanuts.

Includes popcorn, pretzels, corn chips, and

ducts of this type.

unspecifi~d

pro

Includes benzoate of soda, tenderizer and unspecified products

of this type.

Includes 50/50 flour salt and seasoned salt.

Includes cayenne, white, and red pepper.

Includes dill, cauliflower, cocktail onions, corn relish,

cherry peppers and other relish products.

Includes onion salt, dehydrated sliced and chopped onions,

seasoned tenderizer, garlic salt, celery salt and other
products of this type.

120

TABLE 18 _u INVENTORY OF .EQUIPMENT AT ESTABLI.'lHMENTS WITH FOOD Sni';ICE. ElY KIND OF BUSINESS. lC;!79--CONTINUED
KINO OF BUSINESS

------------------------------------------------------------------------------------------------------SEPARATE
SEPARATE:
HOTELS.
:CIVIC.SOCIAL:RECREATIONAL:

EQUIPMENT

EATING
DRINKING
RETAIL
MOTELS.
:OR FRATERNAL:OR AMUSEMENT:OTHER PUBLIC:
TOTAL
PLACES
PLACrS
STORES
PLACES
OUTLETS
PUBLIC
________________ ___ ! ____...,_____!
____________
...____________
.i.___TOURIST
WB!L__L:ASSOCIATIONS:
______ ..___...____________..._________1_
_
_ __
.~

REFRIGERATORS. TOfAL

798.477

FULL SIZE, REACH IN

COUNTER OR
UNDERCOUNTER HEIGHT
WALK-IN
MOBILE CARTS

80.868

310970

89.386

..

16,213

354.3114

.
..
.

27,817

611.055

31.4'10

16,5110

~6.823

22.123

525,133

5.320
4.1111
1.216

15,11119
10.652
1.131

1.251
5,55'1
2.512

3112,8.66
224,669
36.125

15.33A

47,326

15.A'l5

675,380

250.615
169.055
:?.'h403

28,929
14.133
1161

503.315

35.689

299.09U

25.919

16.156

18.892

12.230

30.299

8,56'1

411 ,210

125.602
13.205
5,418

6,119
10716
1. 215

7.683
5H

'1.191
8.'100
19311

2.213
895

12.518
'1.213
296

4.3'15
2,936

163,871
91,939
8,360

OTHER RECEIVING AWD

STORAGE EQUIP1'!E~i, TOTAL

334,501

13.188

18.90'8

51.194

1'1.783

21.910

1'1.848

1175.332

RECEI.ING SCALES
HAND TRUCKS AND DOLLIES
INGREDIENT BINS, MOBILE

849758
111,589
138.154

2,517
9,295
1.316

1.161
21330
15.H7

8.138
23. 897
19,159

1,650
697'12
6.391

5.32'1
13934'1

10639
5.035

9.2~2

B,174

105,247
172,232
197.853

32.240.624

2.370,136

10312.059

3.213.286

2,628.983

19409.7<15

:113.995,946

4.6870375
3.621.1118

150.686
213 ,588

1'1.34'1
191.'161

600.256
588.431

9'1.557
45.526

250.28'1
182.196

139,629
450.36'1

5.991.131
5,353.584

60915.182
:12.531.611
: 4.1125.032

333.744
1,214.124
331,994

335.893
"Iil8,688
;":fJl.613

450,114
1,085.911
548,448

106.688
1138.092
16.250

1168.3'1'1
10219,602
'1'170951

3'18,315
358,15'1
112,623

9.018,400
:11,316.854
: 6,2'19,971

FREEZERS. TOTAL
REACH-IN:
FULL SIZE
COUNJER OR
UNDERCOUNTER
WALK-IN
MOBILE CARTS

H~IGHT

SHELVING (LINEAR
FOOTAGE). T.OTAl
PORTABLE:
WIRE
SOLID
STATIONARY:
WIRE
WOOD
OTHER SOLID

_ _ _ _ _ _ _ _ _ _ _ __
. _ _ _ _ .L___

= NOT

AV'ILAB~E.

..

~---_--~----------~

12,8'12
2.1112
503

22.'100
16.1112
6.499

.
"

..

_______- - - - _ _ _ _ _ _ _ _ . :. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
________

_ _ _ _ _ _ _ __

CONTINUED-

TABLE 18 -- INVENTORY OF EQUIPMENT AT ESTABLISHMENTS WITH FOOD SERVICE, BY KIND OF BUSINESS, 1979--CONTINUED

----------------------------------------------------------------------------------------------------KIND OF BUSINESS

---------:----------:------------:----------COITEGES--:-"---'-----:-------:--------

EQUIPMENT

AND : UNIVERSIOTHER
PERSONAL
TIES.
INSTITUCARE
:PROFESSIONAL:
TIONAL
O~
FACILITIES
FACILITIES
NORMAL

:N~RSING

PRIVATE
HOSPITALS

PUBLIC
HOSPITALS

:RESIDENTIAL
CARE
: FACILITIES

------------------.i-------l_____ ______ l ____________ l _________

REFRIGERATORS, TOTAL

~,

33,370

FULL SIZE, REACH IN

COUN'TER OR

UNDERCOUNTER HEIGHT
WALK-IN
MOBILE CARTS

16,""2
4,061
8,613

4,25"

FREEZERS, TOTAL

14,292

REACH-IN:

FULL SIZE
COUNTER OR
UNDER COUNTER HEIGHT
WALK-IN
MOBILE CARTS

1.923
4,603
434

OTHER RECEIVING AND

STORAGE EQUIPMENT, TOTAL:

28,1'12

RECEIMING SCALES
HAND TRUCKS AND DOLLIES:
INGREDIENT BINS~ MOBILE:

3,131
9,095
15,916

SHELVING (LINEAR
FOOTAGt:), TOTAL
PORTABLE:
WIRE
SOLID
STATIONARY:
WIRE

. ..
.
.
21,760

L_.l!'-!:!Q.Qb~

GRAND
TOTAL

___ l __________l ____________ l __________

,+9,700

26.994

..
10,766

182,986

1,312,999

11,430

30,039

33,525

13.445

7,166

112,047

637,790

1,84!:
69917
1,568

2,783
6,038
1,536

"9236
8,235
3,704

4,654
6,710
2.185

1,648
1,"13
539

19,227
37,926
13,786

362,093

262c615
50,511

9,803

28,962

31,906

130623

6,701

105,287

780,6&7

5,137

22,274

22.875

8.026

5."77

71,121

"82,331

2,015
3.546
36

173

1.051

11,897
21,102
1,167

175,768

113,0'+1

9,527

5,435

156,,+33

1,3&5
2,922
379

:.

2,832
3,856

3.589
5.12,+
31 B

3h700

48.617

2,373
9,279
10,956

2,075
8,624
21,001

6,,+55
12,'+15
29.7"1

2,1,+0
8,595
9,196

393
2,080
2,962

16,567
50,088
89,778

1,347,612

796,706

2,634,691

2.521.1811

1.550.441

576,081

9,,+26.719

:53,,+22,665

"66,262
152,400

870908
87,86"

377,299
187,481

489.705
112.027

321,190
128.085

139.758
70531

1,882,122
675,388'

: 7,879,253
: 6.028,972

1110956
97,814
21'3,022

1,723,168
3,537,812
1,608,229

:10,7,+1,568
:20,91'+,666
: 7,858,206

238,021
104,481
59'3,622
370,1"3
298.9'+5
173,630
153,"76
1t2'+2,31 q
60,+,284
10266,289
OTHER SOLID
337,453
3"2,823
2270970
283.02,+
197,937
___________________.i__________ l __________... L __________ -l__________L ________
11000

= NOT

TOTAL
INSTITU
TIONAL

AVAILABLE.

631t765
121,111"
222,320

287,631

------------~------------~--~------CONTINUED-

TABLE 18 __ INVE~TORY OF EQUIPMENT AT ESTABLISHMENTS WITH FOOD SRVICE. BY KIND OF BUSINESS. 1979--CONTJ~UED

--------------------------------------------------------------------------------------------------------------------------------KINO OF BUSINESS
EQUI PMEN T

--SEPARATE----SEPARATE-------------:--j.'jOTELS-,-:clvic;SociAL:RECriEATloNiL:---~--------------EATING
DRINKING
RETAIL
MOTELS,
:OR F~ATERNAL:OR AMUSEMENT:OTHER PUBLIC:
TOTAL
PLACES
PLACES
STORES
TOURIST
:ASSOCIATIPNS:
PLACES
OUTLETS
PUBLIC

------------------------l----------f------------f------------i---&Q yEl1---f-----------i---------- ;------------f-----------FOOD PREPARATION

EQUIPMENT. TOTAL
BREAD SLI CER
MEAT SLICING MACHINE
POIo/ER MEAT SAW
TENDERIZING MACHINE
PATTY MAKER. AUTUMATIC
MEAT CHOPPER
VEGETABLE CUTTER~ DICER,:
SLICER, POWEREO':
STAT.I ONARY
ROTATING BOWL
VEGETABLE CUTTER~ DICERi~
ATTACHMENT
PEELERS
FOOD MIXERS AND BEATERS
BREADING MACHINE
DO~OH DIVIDER A~TI
ROUNDER
ICE MAKING MACHI~ES
PORTION CONTROL SCALES
WORK TABLE TOPS UR
CUTTING BOARDS
SINKS
TRAY MAKE UP ~ONVEYOR
WAFFLE IRONS
POPCORN POPPERS
TOASTERS:
POP-UP TYPE
CONVEYOR TYPE
COFFEE MAKERS:
BOTTLE BREI/ERS:
AUTOMATIC
MANUAL POUR OVER
COFFEE UflNS:
AUTo1'!ATIC
!o\ANUAL
_________________________
HOT TEA URNS
~--

= NOT AVAILABLE.

301,347

11'1.432

278,266

123,857

621
0,460
468
294
273
1.38'1

1,431
12,15"1

70249

1.772
840
110204

3,240

18,576

203,021
19,485
15,339
18e708
52,829

448

12.602
143,858
15,279
11.835
16,098
37.430

559
14,107
3911
15"1
580
908

1.702
7,094
353
1.789

1,213
12,094
1,843
788
258
3.874

62,926
33.099

2,155
431

2.2%
1.363

4.70lt
3.1'16

1,875
816

3,682
2,402

2,740
1.,/\10

80,378
43,067

54,571
58,039
139,474
9,898

1,021
3.179
6,6110

2.085
!tOile
8.923

;,463
2,913
14,144
141

1,695
1.965
6.1124

3,527
7,,966
11.674
1,41

3,718
10331
7,667
127

74,080
76,H2
194,946
12,591\

127
7,47(1
8,/\12

18,516
330,818
311,490

1,01/\

599

902
491

30&

13.124
229.61,0
245.601

230
18.707
7.79 O'

1,874
R.I09
8.259

1.303
31.272
24.356

280
10,210
3,688

1,578
25,HO
12,9/\4

622.767
707.969
13.555
20.118
5,"151

34,671
75.196
113
391
2,778

21,475
32,234
102
183
1.425

58.763
54.669
1,040
5.891
2.240

18,350
24,813
250
128
1,46<5

51,237
56954(1
2tOl'!
2,02"1
40055

22,734
25,104
574
218
90

829.997
976,525
17.653
28,958
18,004

193.243
32,085

141.919

12,841
503

20,667
7.528

9,077
280

20,1112
2,032

12,830
In141

283,719
43,569

128,636
44.152

5.597
3.331

13,672
2.358

11.525
3.696

3.008
1.148

17,019
6,236

3,097
618

177,552
61,539

15.335
8,071
1,883

8,146
2,638
229

155.063
53.088
39,229

95.517
27,035
____________
29,'126

131,138

205.247

3,003,898

7,872
2.974
545
____________

A~

2,883
1,303
1.245
_____
______

13,966
6.718
5,134
____________

11,341\
4,349
767
____________

____________ ____________
~

____________

CONTINUED-

TABLE 18-- INVlNTORY OF EQUIPMENT AT ESTABLISHMENTS WITh FOOD SERVICE, BY KIND OF BUSINESS.v 1979--CONTINUED

--------------------------------------------------------------------------------------------KIND OF BUSINESS
;------:--------:-----------:----------COLLEGES--:-----------------:--------'-EQUIPMENT

PRIVATE
HOSPITALS

PUBLIC
HOSPITALS

:RESIDENTIAL
CARE
: FACILITIES

-----------------------l____________l _________ __l ________

FOOD PREPARATION
EQUIPMENT. TOTAL

..

BREAD SLICtR
MEAT SLICING ~ACHINE
POWER '!'IEAT SAW
TENDERIZING MACHINE
PATTY ~AKER, AUTOMATIC
MEAT CHOPPER
VEGETABLE CUTTER~ DICER,:

SLICER. POWERED':
STATIONARY
ROnTING BOWL
VEGETABLE CUTTER~ DICER,:

ATTACHMENT
PEELERS
FOOD MIXERS AND BEATERS
BREADING MACHINE
DOUGH DIVIDER AND

ROUNDER
ICE !'lAKING MACHINES
PORTION CONTROL ~CALES
WORK TABLE TOPS OR

CUTTING BOARDS
SINKS
Tn~Y MAKE UP CONVEYOR
WAFFLE IRONS
PI)PCORN POPPERS

TOASTERS:

POP-UP TYPE
CONVEYOR TYPE
COFFEE MAKERS:

BOTTLE BREWERS:

AUTOIIIATIC
MANU'AL POUROVER
COFFEE URNS:

AUTOMATIC
MANUAL
HOT TEA URNS

..

:NURSING AND : UNIVERSIOTHER

PERSONAL
TIES.
INSTI,UCARE
:PROFESSIONAL:
TIONAL
OR
FACILITIES
FACILITIES
NORMA!.
1-_~~Q~

91,556

209,873

207
50779
52
134
70
1.263

39
3,360
624
-U5
299
1,303

1,175

378

7.205
234
267
333
2,990

11 .292
115
387
231
7,411

1,555

1,355
1,012

3t561
1,285

4.0H
3,952

8,642

2,054
1.911
6,178
60

3t457
5.154
18.086
94

5.505

6.901
20,706
154

451
6.945
11.7H

38
6,992
7,472

664
6.198
7.932

311..527
30.H8
2.207

15,467
19,711
1,228

40.304
43,468
698

148

1118

4,22~

22

12

11.574

11,047
3.057

6,1H
4,855

17,,948
2.703

2,576
2.377

1,599
1t~66

9.423
1,387
599

4,333
2,515
666

1,733

1,095

GRAND
TOTAL

----i-----_____
___ l ____________l __________l _________
.
..
. .
. .
. .
.

135,601

1.1!!3

TOTAL
INSTITU
TIONAL

28i..633

134,126

50,853

903.642

5.058.827

2.233
35.5H
19622
1.028
15.534

20.809
238,535

21,039
16,%1
19,736
68,363

433
312

13,246
10,006

93,624
53.073

2.737
1,877
8.289
60

895
10 16,9
3.832
114

16.381
18.107
65,733
482

90.461
94.549
260,679
13.076

112

13,232
16,647

680
8,400
10,824

3.265
2.352

1.945
45.032
57:,001

~75,.850

44,783
6'+.678
6.762
2,218
4,944

27,847

32,237
133
313
286

11 .252
11.970
400
239
353

170.180
202.812
11 ~ 428
8,160
10,191

14,752

8,900

9.842
2.089

10919
750

61.682
22.35,+

5.692
4.876

6.725

2.078

2.875
784

i.396
167

20.863
11.7'+8

198.1t15

11, 652
8.267
1!32

23.302

7,092
4,329

8.599
2.690
230

5.849
815
226

69,158
22,766
6.882

224.221
75,.854
46.111

'+34
5,452
529

2,426.

1~554

on9

95
1,848
2.295

2,262

20.461
368.491
1.000.177
1,179,337
29,081
37,118

28',195

73,287

------------------------~-----------~--------~---~-----------~------------~------------~------------~------------~-----------= NOT AVAILABLt.

CONTI NUEO-

TABLE18 __ INVENTORY OF EQUIPMENT AT ESTABLISHMENTS WITH FOOD SERVICE. BY KINO OF BUSINESS. 1979--CONTINUEO

-------------:-------------------~-------------------------------------------.-------KI~O OF BUSINESS

.:.-------------------------------------------------------------------------------------~-------------SEPARATE 1 SEPARATE :
:
:CIVIC.SOCIAL:RECREATIONAL:
:
HO~ELS.

EQUIP..ENT

DRINKING
EATING
PLACES
PLACES
_________________________ ! ____________
l ____________

:
COOKING AND
RECOtJS'T nUT ING
EQUU'fliENT:

~!l~

TOTAL
PUBLIC

:OR FRATERNAL:OR AMUSEMENT:OTHER PUBLIC:

OUTLETS
PLACES
:ASSOCUTIONS:l ____________
__1____________
l- ___________l ____________

: : :

: : .

3 099

14.023

.6.691

219538

.6.033

19.115

6061631

115.9.3
27.597

9.90.
8H

~.806

731

13.605
3.076

6.388
1._01

10,30_
2,748

2.H5
3,211

162.095

39't-578

.0,852
15.913

3,082
H5

1,057
28:0\

5,75.
lI,5H

_,283
Iv117

1,183

3,727
1.469

63,.399
23,95.

5.988
2 31

220

102

498
970

662
94

361

717

7.981
1,1.337

1.809
889

159

329

119

220

682

642
.66

150
560

h787

1t385

608
1.290

609

1.158

.25.132
~NO:

GiAS

N
VI

~~

MO','ELS 0
RETAIL
STORES _l ___TOURIST
__________

"

OVENS.
TOTAL
DECK rYPE. ROASTING
BU,ING:

...

------------

E'l.ECTRIC
CONVECTION. FLOOR OR

COUNTER:
GAS
ELECTR.C
CO'H'EI:TI ON. FLOOR OR
~O\.lNTER (ROLL-IN) :
GAS
!:LECTRIC
'ROTARY (REEL OR

REVOLVING TRAYl:
GAS
ELECTRIC

ItJFRA..RE 0:
GAS
ELECTRIC
LOW IEMPERATURE:
GAS
ELECTRIC
'CONVEYOR IZED:
GAS
ELECTRIC
RACK JYPE:
GAS
ELECJRIC
PIZZA;:
GAS
ELECJRIC
ELECT~ONIC (lUClIOWAVEJ :
PLUG .IN 110V
PLUG IN 220V
RANGES. TOTAL
LIGHT"....EOIUM Dun:
GAS
ELECJRIC
HEAIIY DUTY:
GAS
HEcnIC

10.780
,10.137
3,165
5.453

338

3.135

1'34
1111

318

'.

2,307

1.218
13.~97

16.365

hHO

348

739

2.6
2.300
1.207

1t572
At3

24.070

13.173

307

.8.8'12
30.058

h019
1,0.0

1,0.5

280
716

~,631

_27

3,227
3,807

2.Hl
1.04:'1

9,000
2,2'.17

29210
518

87.115

50.917
281,286

943

.5.606
17,893

1,353
4.966

930

59,001
H,.69

6,635
19356

-.395

608

5.246

197,884

21.791

5,688

20.230

10,331

15.219

lo,H3

.4,206
1&.119

9,582
2.113

1.445
404

3,111
.,915

1 ,171
1,506

6,509
2,060

1t294
576

118,791
18,768

9,535
561

3.839

10,159
2.,0.5

6,415
1.239

5.858

5.873

5.377

11.011

2.065

2.191
5.718

1.075

14.970

150
125

---

3.8
.93

4,6 __

7'!12

2,.00

.
.

67.318
27.693
160.410
25,805

-------------------------~------------ ------------~------------ ------------~------------~------------~------------~-----------CONTINUED-

= NOT

AVAILABLE.

TABLE 18 -- I~VENTORY OF EQUIPMENT AT ESTABLISHMENTS IIITH FOOD SERVICE. BY kIND OF BUSINESS, 1979--CONTINUED

------------"----------:-------~---------------------------------

--------------,-"---
:

. :-------------------------------------_
.._ -------------:
:
:
:
: COLLEGES :
:
~
:NURSING AND : UNIVER~IOTHER
PRIVATE
PUBLIC
:RESIDENTIAL
PERSONAL
T!ES.
INSTITUHOSPITALS
HOSPITALS
CARE
CARE
:PROFESSIONAL:
TIONAL
: FACILITIES
FACILITIES
OR
FACILITIES
NORMAL

EQUIPMENT

------___

,-------------------------~-

KIND OF BUSINESS

TOTAL

GRAND
TOTAL

INST1TU~

lIONAl ;;

..

~"U""'I e

------~----:--------:_-----------.a.-------:_~~~--&------:------t---

COOkING AND
RECONSTITUTING
EQUI~MENT:

...
N

cr-

OYENS, TOTAL
DECk TYPE. ROASTING AND
BAkING:
GAS
ELtTRIC
CONVECTION, FLOllR OR
COUN.TER:
GAS
ElE.tTRIC
CONVECTION. FLOllR OR

COUNTER CROLL-tN' :

G'AS

ELECTRIC
ROTARY ( REEL OR

REVOLVING TRAN:

GAS
ELECTRIC
INFU... RED:

GAS
ELECTRIC
LOll TEMPERATURE':
GAS
ELECTRIC
CONVEYOR IZED':

GAS

ELECTRIC
RACK JYPE:

GA'S

ELECl'RIC
PIZZA:
G'P.$
ELECTRIC
q
"
ELECTRONIC CMIC~OIlAVE)::
PLUG IN llDV
PLUG IN 220V
RANGES, TOTAL
LIGHT.. MEDIUH Dun:

GAS

LECJRIC
HEAVY DUTY:
GAS
ElECfRIC

20,966

11,5~9

30,107

~h908

22.286

9.~66

136.282

H2.913

5.206
3.290

2.186

12.738
11975

16.403
3.Hl

5.8~3

2.852

2,132
2.651

~~,508

2.23~

16.H3

206,603
56,051

2.772
1,980

1,585
1,080

3.893
2.491

8.718
2.880

2.728

326
880

19,748
12,039

83.H7
35,993

307
28

260
552

188

752
150

224

1.746
835

9,727
5.172

70
29

552
165

1.568
H4

3.875
1,632

H2

12

2ti~

156
101

26~

33
1.423

15

315

6]

2,~5~

631
220

315
217

80
615

705

1,~ ,~02

1,198

17.563

lt070
757

172
635

11317
1.656

12,667

315

~2

390

738
739

3,166
830

3,764
123

167
1,014

14,839
3.547

38,909
16,720

H2

262
715

~OO

lt181!
1,477

50,076
31.535

1,36~

713

1,284
461

536
520

7,390
5,2~8

94.505
56.165

6.69~

809
365

5,510
733

17

61

684

1,818
2,810

811
7H

11577

8,571

5,597

18,651

23.298

7.839

4.820

68.776

350.062

75.693
33.727

~82

50

8~9

172

3.5~1

~57

5~8

2.831

1t917
975

1.H8
66

148
1.157

8.375
6,1)34

4.776

3,260

11.380

16,7H

4t3~2

1t975

~2. 467

3,672
1,683
1,540
. 2,489 .1.617
.:.______899 ______.
.
.
. 11.QOO
.
---.:.---------.&------__.
:.________.
. _____

----

= NOT

AVAILABLE.

__.a. _ _ _ _ _ _ _

202.937
37,705

_____

CONTTNUED-

, -Co

TABLE 18 -- INVENTORY OF EQUIPMENT AT ESTABl I SHME1HS IIITH FOOD SERVICE, BY KINO OF

BUSINESS~

1979--CONTINUED

----~--------------------~---------------~------~-----------------------------------~-----~----------------------~-----~-KINO OF BUSINfSS

},

EQUIPMENT

-rniis;ToTAi:

....
to.>

"

f'RESSU,.RE:
, GAS
ELtCTRIC
DEEP FAT:

FLOOR:

GAS
ElECTUC
COUNTER:

G'lS
ELECTRIC
CONTINUOUS:

GAS
ELECTRIC
FIL TER:

BUILT-IN:

GAS
ELECTRIC
PORTABLE:

GAS
ELECTRIC
BROIt.ERS, TOTAL
OVERFIRED:

GAS
ELtCJRIC

SALAMANDER:

GAS
ELECTR IC
OPEN HEARTH:

GA'S
ElEURIC
COUNTER TOP

CH'ARBROILERS:

GAS
ELECTRIC

._-----------------------------------------------------------------
TOTAL
SEPARA TE : SEPARATE :
HOTELS,' :CIVIC,SOCIAl:RECREATIONAL:

EATING
MOTELS,
:OR FRATERNAL:OR AI1USEMENT:OTHER PUBLIC:
RETAIL
DRINKING
PUBLIC
CUTLETS
PUCES
:ASSOCIATIONS:
TOUR 1ST
STORES
PLACES
PLACES
__l -______ .i._______ l __________ .i.___ .c..g,llRl.J__l ___________l _______ .l______..______
506,308.
12,826
26,203 :
10,450
4QO,490 .. 19,591 : 10,789 : 25,959
13,345
196
159
692
:

110,885
41 ,363

6,667
1,100

19720
206

47,988
105,990

3,006
6,415

1t935
6.356

AVAILABLE.

493
939

516

7,604
5,0311

2,565
'H8

3,1133
3,3911

3,966
1,493

2,323
4,335

1t5911
2,9116

2,9611
12,822

1.151
4,106

6D,961
142,970

392

5,764
4,617

199

12,211
10,755

153
635'

17,073
26,355

136,8110
53,538

471
475

2,228
1,0011

7110

931
1t5511

13,172

'I,5te

10,403

1,475
246

31264
1,l1R

324
70:3

45,268
8,326

465
518

573
147

12.291
1t584

196

14,299
2,346

93.865

5,5110

2,506

32,791
4,043

2,254
817

220

4,940
1,399

9,577
737

147

1'+1

19:388
182

10,229
2,202

761

1,337

112

1t664
144

132,938

2,934

1,241
320

1,""3
702

3,389
537

2,2611
~2i

2t529
701

991

36,539
12.285

2,042

1,357

6,6011

19180

3,810

3,073

67,929

359

1,376
7115

2.78

609
800

420
2911

12,823
17,239

419
26R

743
951

97
493

75

6,193
12,012

110
201

1,249
1,540

ltD09
802

1t552
732

10,855
8,807

682
235
768

'

358
91

269

1,314
518

1'l7
774

21,879

535

167

1396111
21t379

25,673
8,613

~.,

430

9,638
9,472

303

5,294
4,225

49.B63
cCmt<ERS, TOTAL
SrUM PRESSURE:

ATMOSPHERIC:

9,377
GAS
lIt.8e7
ELECTRIC
DECK.. LOll (5-8 PSI):
4,509
GAS
8,980
ELECTRIC
HIGH (12-15 PSI) :

6,578
GAS
5,532 _ _
ELECTRIC
__
_ _ _ _ _ _ _ _ _ .:._ _ _ _ _

,.-- = NOT

358
694

'l1t447
19,195

357

1125
~77

_ _ _ _. _ _ _ ~ _ _ _ _ _ _ _ _.:. _ _ _ _ _ _ _.L___

__L-____---'-

i.
CON TI NUED-

'

"

u u t 18 -- TNVtNTOIIY OF [QUIP ..tN'f H

ESTA9LISHMI.;'flTS WITH FOOD StRYICr, BY KIND OF 8USINt~S, 1979--C014.TlNUtD

----------------------------------

-----------:-------------------------------------------

KIND OF BUSINtSS
---:---------:--------:------~__:comGEs--:--~----:----:-----

:NUIISING AND : UNIVtIlSIOTHt!!

TitS,
INSTI'UPtRSONAL
TOTAL
GIIAND
CAllt
:PIIOFtSSTONAL:
TTONAL
INSflTU
TOTAL
FACILITIES
OR
FACILITItS
TI\)NAL
NOI'tl'IAL ___ l ____________ l ___________ l _______ _
----------------_____l __________l __________l ____________l ____________
PUVUt
HOSPITALS

::

PUBLIC
HOSPITALS

:RtSTOtNTUL
CARl!
: F~CILI"ItS

l--~~~~

FRn~h TOTAL

N
CD

PRt5StJU:
GAS
tLtCIRIC
Ott.. FAT:
FLOOR:
GAS
EltCTRIC
COUNTtR:
GAS
tLtCTRlC
CONTINUOUS:
GAS
tLtCTMIC
FILTER:
BUILT-IN:
GAS
tltCTIIIC
POllTABU::
GAS
tLtCTlUC

,BIIOILtRS, TOTAL
OVrllF utD:
GAS
rLECTRIC
SALA .. ANOrR:
GAS
ElECTRIC
OPEN HtARTH:
GAS
ntcTRIC
COUNTrR TOP
CHARBIIOILERS:
GAS
tLttTIIIC
COOktllS, TOTAL
STeA .. PRtSSURt:
ATMSPHtRIC:
GAS
tLEClR IC
OtCK. LOll (5-8 PSI):
GAS
ntCTRJC
11IGH 112-15 pst):
GAS

5,666:

4,863:

7,097:

82

125
191

1,381
1,783

2,089
ltOOO

2.000

765
964

271
691

3,644:

'h!J23

28

18
22

f,?f,

lt680
2'0

2,610
2,1142

168
2,IIIQ

115
10517

80'1
2.1'5

336

2,577:

33,370:

539,678

171
631

13t516

1t340

',766
H8111

146,606
61.419

887
167

3.010
8,353

63,971
15lt323

2~,510

60

156
22

156
82

5,920
'1,699

158
92

200
1'19

231
225

589
~66

12,800
11,221

119
316

15
72

991
157

2,928

1,551

3.157

1,442
464

~"9

699

2.045
121\

149
'18

85

'14

76
lll2

12

339
300

237

11.361

91
307

183

1,216
1004''!

18.289
27.'104

3.1411

2.39fl

154

13,338

146,276

1,453

I,D 17
379

6,406
1.670

51,674
9.996

36
22

36'1
145

12,655
1,129

'Ill

1,702
23P

16,001
2,5114

1~

421
101

1.H5

271

167
379

573

97

281)

15'1

1,587
1,226

38,126
13t511

S,'I85

'" 0 66

5.071

6,055

901

25,939

93,868

"83
1,19<)

218
1.218

63~

1,796

5H
535

452

3,706
4,117

16,529
21,356

1129
343

651
700

~.O96

1!!3

3,715

10,289
15,7?7

873
1,03'

1.62~

6.50R
3.797

170363
12,604

35

713
39~

'qq

5~5

862

1,760
1,505

1,78'1
101

1,2""
624

69(1

983

.
.
.
.
.
.
.
------------------.------~-----------~------------~-----------~------------~-----------~------------~------------~-----------.

[LtC TRIC

= NOT

AVAIUBU:.

I,OH

266

CONTINUED-

TABL( 18 __ INV(NTORY OF QUIPMNT AT STABLISHMENTS WITH FOOD SRVICE, BY KIND OF BUSINESS, 1979--CONTINU(D

---------------

--------------------------.-----------------

KINO OF BUSINESS

;--srPiRiTr--:--sEPiRiiE--:---

QUIPM(NT

_ _ _ _ _ _._a_ ____

EATING
PLAC(S

DAINKING
PLACE!:

RETAIL
STORES

---:--HOTErs;---:---CivIC;---:RECREATIONAL:
TOTAL
MOT(LS,
SOCIAL
:OR AMUSEM(NT:OTHR PUBLIC:
PUBUC
TOUR I ST
: OR FRA TE RNAt:
'PUlcrs
OUTLETS
-t-~~u!UL__fU~llU!l1!HIS;
--.--....: - - - - - -

t___-+______ t---_,__

KTTLES, STAM
JACKr"TtD, TOTAL
MISCELLANOU S:
GRIDDLES AND GRILLS:
:;AS
::LECTRIC

BltiJSING PANS:

12,952
6,823

5.913
20322

119709
2,097

5,29::S
",356

LCTRIC

WARMERS, FOOD, STA~

INJECTED:
GAS
ELtcTRIC
HOT PLATES:
GAS
ELCTRIC

SANDWICH TOASTRS:

GAS
LCTRIC
ROTISSERIES:
GAS
::LECTRIC
H~LDI~~ CASt fOR DEEP
FRIED PItS:
GAS
HtcTRIC

'11,023

101,777

3~9

32,822
76,932

2,962

28,060

100,579

330
2,220

h070
9,658

788
2,663

17,3oH
63,869

8541
19848

SANITATIuN AND

M'INTNANC GUIPMENT:
WAR-WASHRS, TOTAL
UNDR COUNTR
DOOR TYPE
RACK CONVEYOR
CONiINUOUS CONVYOR:
STRAIGHT FLIGHT TYPE

CIRCULAR HORIZONTAL
?LANE

671

122
1,823

135

10190
8.2113

3,696

3,008
1,141\

17,019
6,236

3,097
618

177,552
61,539

3,235
8'19
1.700
353

10,4129
808
h075
2.796

41,038
654
2,375
601

7,851
1,813
2,357
1,9418

5,833
le151
te539
192341

1241,812

333

1,221\

173

417

128,636
4'1,152

5,597
3,331

8,672
2,35R

11.5~3

89,199
21,162
37,050
23,129

41,227
2,371
te578
278

9,292
41,4191
IhH~

451

1,522

2,3'}0

2.286

972

h8116

1.516

901
890
4195

'162

1.062
691
2,053

693
208
615

510

AVAILABLE.

Z8,8H

50,67'1
30.339
10,098

1,209

1t4l33
11256
2,0415

---------------.:.--------.:.--------.:.--~---~-------_.&.---------"'--------:..---

= NOT

1.941 ,663
92,4'16
229299

7,038

19701
R80

as

GLASS WASHERS, TOTAL

AUTOMATIC:
STRAIGHT CONVEYOR
ROT ARY CONVYOR
DOOR TYP

28,700

2,302

3,14\2

722

856

17,887

653

'11,'1941

267
239

1'1,110

1'17

7.775

19.609

CONTINUD-

TABLE 18 -- INVENTORY OF EQUIP"ENT AT ESTABLISH~ENTS WITH FOOD SERVICE, ~Y KIND OF BUSI~ESS~ 1919--CO~Tt~UED

--------------------------,------

KIND OF BUSINESS
PRIVATE
HOSPITALS

PUBLIC
HOSPITALS

-----.L----_---l.._____
KETTLES, STEA"
JACKETED, TOTAL

----------COLLEGES
:NURSING AND : UNIVERSIOTHER
TOTAL
:RESIDENTUl
PERSONAL
TIES,
INSTITU
INSTITU
CARE
CA~E
:PROFESSIONAL:
TIONAL
TIONAL
: FACILITIES
OR
FACILITIES
FACILITIf.S
FACILITIES
NOR"AL
L--____ -L-____ ~__StgH"'Q"'Q...
L~S___._ _ _._ _ _~

6,287

5,9/t8

:5.261
2,23/t

3,003
2,965

928
/t09

1,270
702

11,312
268

/t,036
215

766
3,/tH

772
833

1.230
1.373

750
3,388

280
/t.597

100
138

23
12')

122
1211

222

288

100

2,576
2,377

1.599
1./t66

5,69:>
/t,876

6,725

/t,701
19/t
837
1,698

5.119
98
1.568
2.036

9.311
3,616
3,323
It918

12,65 ..
2,666
5,/t21
2.7';17

1,738

1,162

335

234

255

119

196

/t26

161

1,066

169

13
86
62

690
286
90

2,12/t

/t,167

6,908

GRAND
TOTAL

h12/t

26,558

55.253

1,362
l,62/t

29,174
17,338

2231837
109.784

/t82
358

11,028
It952

33,327
8.990

3.238
10,270

274
1,213

6,719
17.975

H,H2
119.752

1,976
h947

180
3,000

1,390

/t,328
16,256

32.388
116.835

363
287

1511

2,729
1,1197

'3,772
/t3,OH

61
825

~hlOl1

P;ISCELLANEOUS:
GRIDDLES AND GktLLS:
GAS

.......o

ELECTRIC
BRAISING PANS:
SAS
ELECTRIC
WAR"ERS, FOOD, STE""
INJECTED:
GAS
ELECTRIC
HOT PLATES:
GAS
ELECTRIC
SANDWICH TOASTERS:
GAS
ELECTRIC
ROTISSERIES:
GAS
ELECTRIC
HOLDING CASE FOR DEEP
FRIED ,PIES:
GAS
ELECTRIC
SANITATION AND
"AINTENANCE EGUIP"ENT:
WARE-WASHERS, TOTAL
UNDER COUNTER
DOOR TYPE
RACK CONVEYOR
CONTINUOUS CONVEYOR:
STRAIGHT FLIGHT TYPE
CIRCULAR HORIZONTAL
PLANE
GLASS WASHERS, TOTAL
AUTO"ATIC:
STRAIGHT CONVEYOR
ROTARY CONVEYOR
DOliR TYPE

10,939
4,203

61
215

1,251

2.875
78/t

1,396
167

20,863
lIt748

198.415
73.2117

4 ,'3i52

2,778
422
1.010
680

39,515
7,368
13.393
l1,H3

16/t,327
36,182
6/t.067
/th/t8:!.

55/t

6,507

188

112

1.10/t

5,991

2.251

625

183

/t.712,

46,206

1.1't9
258

373
89
163

2,018

372
l,23/t
2,OH

16,50/t
8,49/t
8't't
183
- - - - - - - - - _ _.&.--_ _ _ .---..z._______....._ _ _ _ _ _
- - - - - _ _ .:.________-.L_ _ _ _ _ _- . L_ _ _ _ _ _ _- . L . -_ 21.208
_____

NOT AVAILABLE.

257

2.394
719
l,!S99

CONTI NUED-

TABLE 18 __ INVENTORY OF EQUIPMENT AT ESTABLISHMENTS WITH FOOD SERVICE, BY KINO OF BUSINESS. 1Q79--CONTINUED

_.---------'----EQUIPMENT

--------------------------'-,..----KINO OF BUSINE:SS

.;--S[PiiiT[---:--S[PiRiTE""-~-----:-HOi[LS;---:---civIC,
EATING
PLACES

DRINKING
PLACE:S

RE:TAIL
STORES

------~----------t------------f-----
MISCE:LLANEOUS WASHERS,
TOTAL
AUTOMATIC. POT AND PAN
SILVER

SCRAPPING AND PRE-WASH

~QUIP"ENT. OVERHEAD
SPRAY

LAUNDRY WASHING
MACHINES

'"

WASTE EQU~P"E:NT. TOTAL

PULPERS. WASTE
COMPACTERS
CRUSHERS. CAN AND
BOTTLE

DISPOSERS, FOOD ~ASTE.

POIIEII
MISCELLANf.OUS. TOTAL
BURNISHERS

BOOSTERS. HOT WATER.

SEPARATE UNIT
EKHAUST VENT HOODS

SOILED TRAY CONVEYOR

SYSTEM
SPRAY WASHERS. TOTAL
KITCHEN EQUIPMENT SPRAY

WASHING AND SANITIZING

MACHINE:
PORTABLE UN!T
WALL MOUNT
CARTS. TOTAL
BUSING
DISHES
SILVERWARE
TItAY
RACK

._-----------------.----

22,'185
718

10.688

6,585

46.555
1.'178

:RECREATIONiL:--SOCIAL
:O~ AMUSEMENT:OTHER PUBLIC:
:OR FRATE~NAL:
PLACES
OUTLETS

__-1--_~Q~&!i_ __ l!~1!!l2~------____f---8,372
115711
879

15.365
990
753

19379
'125
3'16

562

5.710

173

.h110

160

7.912

'135

2,805

2,650
\89
;>32

2.089
1.096
1.987

2.111
127

813

2'16

722

859
141

44.407
6.798
",436

MOTELS,
TOURIST

,-~-------

2,559
I'll

73,663
10.073
6,'11 'I
33,580

878

23,596

'1.5'16
2.267
2,0'1(1

10766
638

66,302
5,157
18,2113

705

239

3,968

3,225

64,5H

13,O~8

3'18

1.367

598

42,2(''1

1.582

1.26()

8,07'i

338.552
3,'19'1

16,319
153

13.382

310248
1.163

12,023
11:'1

27,031
1.980

50,369
282,920

1,'165
1'1,701

1.460
11,70e;

7,765
22.14"1

1t900
9.617

217

171

393

1,769

TOTAL
PUBLIC

5,296

10,'113
32'1

'I4S,968
7,227

17~'H5

1,885
7,8'15

70,359
366,1152

11621

359

5.515

1029'1

'It 53

66,226

'13.781

4.995

1."83

5,457

2.568

15,663
28.118

1,017
3,978

9'1
1.389

10378
'1,079

909
1,659

3,389
3,259

'187.968
185.365
72.'129
31.259
1'16.'137
52,'17 8

1/1,923
8,182
1.'163
1,676
2.531
1.071

19,'129
5,02'1
1t8H
2,267
8,207
2,117

126.179
510235
31.1'19
13,H7
5,91'1
2'1.'104

21,S'I7
16,03'1
3.057
19221'1
1,175
~53

38,392
22,956
3.173
2,91'1
6,30'1
3.0'15

33,9'19
26Q387
2,99'1
1,178
78'1
2,606

H2,687
315,1113
116,079
53,999
1711352
86,OH

37,269

310.0'17

'13,253

102,107

'11,711

1153'1,335

:,

309

985

22,759
'13.'167

21,135
978,S13
RACKS. TO TAL
367,590
H,151
21,285
DISHWASHER:
66.19'1
12,'155
8.870
1,166,7'15
231.221
27,560
SO,S22
IIIRE
2'13,853
2",81'1
12.265
7'17,592
PLASTIC
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _....
l _ _ _ _ _ _ _ _ _ ~---"'------"'---------------L~----1---.-------~-------CONTI NUED-
= NOT AVAILABLE.

(
l,\

i _ I_

-----\\

TABLE 18 -- INVENTORY OF ~QUIPMENT AT ESTABLISHMENTS WITH FOOD SE~VICE, BY KIND OF BUSINESS, 1979--CONTINUED
'-------~.--.~--------

.
;----'-:--

KIND OF BUSINESS

COLLEGEs
:NURSING AND: UNIVERSIOTHER
PR lUTE
PUBLIC
:RES IDENT IAL
PERSONAL
TIES,
INST nu
HOSPITALS
HOSPITALS
CARE
CARE
:PROFESSrONAL:
TIONAl
FACILITIE"S
FACILITIES
OR
FACILITU:S
NORMAL
--------------____________4----_____---1-_______
MISCELLANEOUS WASHERSi
TOTAL
AUTOMATIC, POT AND PAN
SILVER
SCRAPPING AND PRE-WASH
EQUIPMENT, OVERHEAD
SPRAY
lAUNDRY WASHING
MACHINES

......,
N

WASTE EQUIPMENT, rOTAL

PULPERS, WASTE
COMPACTERS
CRUSHERS, CAN AND
SOTTlE
DISPOSERS, FOOD WASTE,
POWER

- - - - - - : - - - - - : n

TOTAL
INSTITU
TIONAL
FACILITIES

GRAND
TOTAL

---------+-----------f--~~~s---&-----------~--.-----~------

1,352
246
188

h713
664
10

9,782
553

869

9(1

14,980
337
625

3,398
498
305

87(;,

1,607

4,225

1t420

49

163

7,532

9,793

2,916
348
635

1,877
214
274

2,674
239
972

3,446
311
489

230

223

32,287
2,298
1.218

105,950
12,371
7,632

281

9,278

42,858

1.175

781

19,493

43,089

3,878
140
351

779

15,570
1,252
2,1133

81.872
6,409
21,116

112

100

553

3,804

i'!~583

12.151

5,375

1.277

38,531

103,078

114

11,219
59

14,608
61

26,686
112

11,999
452

5,005
112

81,511
910

530.485
8,131

1,960
8,619

1,807
8,087

3,162
11,045

6,294
20,093

1,899
8.962

1,498
3,395

16,620
60,261

869919
421.113

1,181

1,326

340

181

686

3,726

8,256

3,960

2,395

4,83'!

6,535

2,859

728

21,316

81,542

209
3,151

838
1,557

1,342
3.497

2.031
4.504

te726
10133

226
502

5,372
H.944

29,131
58,411

CARTS, TOTAL
BUSING
DISHES
SIL VEIIIIARE
TRAY
RACK

50,163
12,446
9.066
1t120
18,466
8.465

40,336
219064
6.869
1.681
69106
4,016

35,802
15,373
5.231
le059
10,413
3,726

192,642
31,684
9,830
4.095
134,610
12.<t~3

38,611
12,600
10,1911
3.405
6,634
5,834

7,109
4,659
695
S62
19110
383

365,323
97,826
41,889
12,822
177,939
34,841

1,108,010
413,009
157,968
66,1121
349,291
120,921

RACKS, TOTAL
DISHWASHER:
WIRE
PLASTIC

82,164

59,573

131,502

14,215

29,937

431,389

1,965,724

12,150
47,423

47,797
89,705

14,598
59,617

14,582
15,355

MISCELLANEOUS, TOTAL
BURNISHERS
BOOSTERS, HOT WATER,
SEPARA TE UNI T
EXHAUSf VENT HOODS
SOILED TRAY CONVEYOR
SYSTEM
SPRAY WASHERS, TOTAL
KITCHEN EQUIPMENf SPRAY
WASHING AND SA~ITIZING
MACHINE:
PORTABLE UNIT
WALL MOUNT

l1,9~,0

15,335
67,429

8,977
38,421

--------------.. .--------o-II.__
= HOT

AVAILABLE.

, _ . L - _ _ _ _

-l----__

.&

48,1,029
1.484,695

CONTINUED-

____ .

TABLE 18 -

BUSINESS. 1919--CONTINUI:D
AT I:STABLISHMENTS WITH FOOD SERVICE, BY KINO OF
INVI:NTOItY OF EQUIPMI:NT

I:GUIPMrNT

SI:Plr.ATI:
DRIN!(ING
PLACES

163,013

1,921
4,339

11,643

SALAD~

MOBIll:
STATIONARY
BUFFE.T CHAFERS
BUFFET LI NEe; :
"OBIL(
StaTIONARY
CAFETER III LINE.S:
MOBILE
STATIONARY
CONVEYORS:
IRREGULAR SHAPE
STUIGHT

...

RtTAIL
STORES

MOTnS.
TOURIST

TOTAL
PUBLIC

:OR AMUSEMENT:OTHER PUBLIC:

SOCHL
OUTLETS
PLACES
:OR FRATERNAL:

80,549
11,014

5,130

5,049

19,189
2.449

353,849
42,391

1,689
2.731
12,180

4.540
1,394
32,6"4

10328
1.235
6,<1'.16

26.616
54.835
159.539

:5,605

10983
Alii

11,353
6,091

294
294

756
142

3.536

3.968

2.013
690

'.III

981
290

28,544
11 .569

3.550
12,1132

1117

150
855

99
10138

A15
868

186
'1411

102
5.7111

21.'.155

239
11,,5

1,0.25
2.:S20

19.005

106,690

6~561

4a,416

223
'179
318

29,014
21,6116
3,489
h511

318

642,306
315,611
14.636
50,1126
100,2211
39,513
16,999
62,3116

119,255
31,3!10
211
222
406
1,198
9,801
598

36,392
18,66Q
1,061
3,6311
3,551
10843

5.421

4,113'\

42,1125

.&. _ _ ----.a.

= NOT AVAllABLt

52,529
'.1,092

10311
1,2e.F-
564

611,660

24,852
3,860

12,633
3,:,,633
51.719

!7.63

1.3CJ6

DISPENSERS, SELF
lEVELING. TOTAL
DROP IN:
DISHES
RACKS, TRAYS
PORTABLE:
DISHES
!lACKS, TRAYS

------

--- - - -: -CIVIC,
- - - :RECREATtONU:
------: HOTELS.

- - l_ _ _ _ _ f----+--~Qy!lL.__fW!Kl.!ill!ll-------t---

HOLDING AND SERVICE

EQUIPMENT:
BARS. TOTAL
lIQUOR

DISPENSERS, TOTAL
CARBONATED 8EVER.GI:S
CREAM
H:IT CHOCOLATt

ICE TEA

J:JICE

LIQUOR

"'ILK

OTHER, NON-CARBONATED
BtVERaGES

KIND OF BUSINESS

SEPAUTI:
EATING
PLACES

--- --

......
...

---

----------------

.---

6.270

15,014

1,423

6,511
939

9911

2,151
2,061

5.513
5.304

"",24'.1

4.91~

429

1,029
1.029

2,8/39
5.299

13,121
13,364

20,539
11,592
268
556
1,821
10629
2,159
1,186

5'h839
28,538
1.114
11,322
5.962
5.511'
h84"
3,940

23,591
9,0111

2,890

886.694
435.118
210505
64.134
1230882
59.511
36.085
81.921

2,921

63,266-

2,525
511,112
20,821
2,137
3,820
8,11111
1,7112
2,212
1,118

3.189

5.049

19188

_...------~----

10326

49938

35.950

1,1112

1,7118
3.498
2,015
!

.1.

CONTINUI:D-

TABLE 18 -- INVENTORY OF EQUIPMENT AT ESTABLISHMENTS WITH FOOD SERVICE, BY KINO OF

BUSINESS, 1979--CONTINUED

--------------------KINO OF BUSINESS

---:COilliiES-:-

EQUIPMENT
PRIVUE
HOSPITALS

'. -

&---

..

HOLDING AND SERVICE

EQUIPMENT:
BAIISt rOTAt
LIQUOR
SALAD::
MOBILE
STATIONAIIY
BUFFET CHAFERS
BUFFET LINES:
MOBILE
STATIONARY
CAFETERIA LrNES:
MOBILE
STATIONARY
CON Vf:Y OR S:
IRIIEGULAR SHAPE
STIIUSHT
DISPENSERS. SELF
U:VELING, TOTAL
OROP IN:
DISHES
RACKS. TltAYS
PORTABLE:
DISHES
RACICS. TRAYS
DISPENSERS. TOTAL
CARBONATED BEVERAGES
CUAM
HOT CHOCOLATE
ICE TU
JUICE
LIQUOR

MILl(

OTHER. NON-CARBONATED
UVERAGES

= NOT

AVAILABLE.

PUBLIC
HOSPlULS

:NURSING AND
'RESIDENTUL
PERSONAL
CARE
CARE
FACILITIFS
FACILITIES

: UNIVERSITIES,

:P~OFESSIONAL'

_-1---______1 __

OR
NORMAL

OTHER
INSTITUTIONAl
FACILITIES

T.OlAL
'NSTITUnONAl
FACILITIES

-GRANO
TOTAL

~CHOO~S

14.260
207

7 68

8.759

82

1.190
1.00.
77

692
506
1957"

2 liE905
577

356
2n
1.109

306
!528

70
125

335
.35

38.
115

1,2f;.
3.130

h639
2~'~61

529
1 0E-

673
1.10.

3
6.371

361
1.793

183
213

286

.67

160
8!58

19,023

9~720

2.092

13.821

3.2 ..'1
1,612

2,381
820

.53
1.0H

9.392
778

.,323
2.196

11 62
2 66
197
982
3.270
2.189

22.273
HI!

3,HO

60,.82
655

.U,331
.3,052

3.039
975
8,265

35.
.02
.62

5,917
06'
20 6",

32,533
58,901
180,OO~

915
898

15.
295

2,16.
2.396

30,708
'13,965

1.573

....9
16,0.5

9,.98
38,000

70.
3,617

1.7.29
59937

7,521

2.780

5 957

161.647

73
"812

2.145
5.5

1,079
22.

13,71'2
9.n5.

58,021
.5.004

61
531

3.197
1t339

2.9.0
1.891

739
738

20,652
I1tH9

33,779
24,843

6.26.
1.015
191
6"9
1t97.
856

5.46.
hOll
61
.21
612
220

5.760
1,.5.
631
290;
1.148
1,630

889

1.198

3.017

13.058
1,706
633
ltD.!!
2,307
1.29.
!l76
5.262

72.120
15,278
3,"26
6.H5
13,179
10.750
1,562
16,387

958,814
450,996
2 931
71,1.9
137,061
10,321
37,6.7
91h314

X..69

331

122

5.123

68.389

_i

437

30.112
7.626
le713
2.975
3.868
.561
1.186
5,531

2,652

- - ' -_ _ _ _ _01.-_ _ _ _ _

.90
112

CONTINUED-

,c

TABLE 18

INVENTORY OF EQUIPMENT AT

EST~BLISHMENTS

-----------------------

SEPARATf--:-sFPiRiTE-:---------:-HOTfLS;-:---ciVic;-:RECROTiONU:--------:
:OR AMUSEMENT:OTHER PUBLIC:
SOCIAL
HOTELS,
RETAIL
OlUNI':ING
EATING
OUTLETS
PLaCES
:011
FRATERNAL:
TOURIST
_.i._______
STORES
PLACES
PLACES

----------_&
F~OD CARRIERS-PORTABLE: :

IN

-------------------------------

KINO OF BUSINESS

EQUIPMENT

-...

WITH FOOD SERVTCE, RY KIND OF BUSINESS, 1979--CONTINUED

---------------

1,273
13,70e
51
IH
17,002
HEATED
2,729
7,636
826
2,356
38,577
UNHEATED
FOOD HOLDING CABINETS
STATIONARY

2,3H
8,296
1,113
e49
65,883
HEATED

lt04 1
4,410
2,980
2,701
25,7H
UNHEATED

OTHER HOLDING AND

SERVICE EQUIPMENT:

2,453
3,060
546
57,804
FUDGE WARHERS

1,358
10,907
1,981
1,018
91.627
HOT WELLS, 12- )( 20-

1,985
18,460
4,651
2,310
86,875
ICE PANS

l,e5S
10,H!i
7,988
1.068
95,194
ICE CREAM CARINETS

NOURISHMENT STATIONS

99

941
CHEAL TH CARE)

3,891

8,446
1,195
91t776
99
SHAKE "IACH INES

1,958

6~211()
115
4''1.126
SODA FOUNTAINS

1,658

437
159
46,1154
MACHINES
SOFT SERVICE
5,2911
WAITRESS SERVICE
20,523
4,653
3,798
125,520
STATIONS
_ _ _ _ _ _ _ _ _ _ _ _ _ _ .&.-_ _ _ _ _ _ --a.-----.-..------40---------~-----

= NOT

_--l______ L _______ ...l-_"QIt'!U--l!UgnAlIIUi~ i.

TOTAL

PUBLIC

------

2,726

10245

3,621
1,501

38,522
54,810

1,779

781

5,402
1,268

85,666
38,931

.19130
19,280
5,068

65,902
136,360
121.287
131,036

1t638
1,092
298

10208
115,103
62,465
50,045

3,078

173,5.89

909
10, Ill'!
3,055
9,1145
168

8,157

3,835

1,039

10,719

s.!)~'5

...----.. .,'--- ------=--------CONTINUED-

AVAILABLE.

tABLE 18 -- INVENTORY OF EQUIPMENT AT ESTABLISHMENTS WITH FOOD SERVICE, BY KINO OF BUSINESS, 1979--CDNTINUED

'-------------~-------'-------------------------------KIND OF BUSINESS

-:---------:-COLLEGES:

EQUIPMENT
PRIVATE
HOSPITALS

PUBLIC
HOSPITALS

.L-______L

...
1.0>

'"

iFDOo-tiiiiERS-PORTABLE:
HEATED
UNHEATED
FOOD HOLDING CABINETS
STATIONARY
HEATED
UNHElTED
OTHER HOLDING AND
SERVICE EQUIPMENT:
FUDGE WARMERS
HOT WELLS, 12- )( 20ICE PANS
ICE CREAM CABINETS
NOURISH"ENT STA'IONS
CHEllTH C*,U,
SHAKE MACHINES
SODA FOUNTAINS
SOFT SERVICE MACHINES
WAITRESS SERVICE
STATIONS

-------~
~--

= NOT

AVAILABLE.

:REsrDENTIAL
CARE
: FACTLITIES

--l-_______

L-

7,'177
10,885

5,607
3,5&7

'1,058
2,'139

:NURSING AND : UiUVERS 1OTHER

PERSONAL
TIES,
INSTITUCARE
:PROFESSIONAL:
TIONAl
FACILTTIES.
OR

FACILITIES
NOR"AL

.i.~~L.L

8,681

30217
1,568

736
5'11\

1,506
91'1

1,2'16
'172

2,19'1
1,'136

'1,718

819
t,919

299
10,382
1,788
'1,'113

101
5,315
59'1
2,57&

'1,17&
2,'123
2,155

95'1
6,8'19
3,155
3,007

102
7,828
2,&22
3,080

'1,663
1,516
278
230

2,5'15
716
85
223

'130
'179
61

5.938
2,193

'128

68'1

71
.&

GRAND
TOTAL

..

~_--.&.

10,639
25,235

731'

TOTAL
INSTTTUnONAL
FACILITIES

760

882

802

160

697

66,928
105,35'1

1405'11
7,9'10

100.207
'16,871

1,'156
10,582
16,113

67,358
170.910
13h869
1'17,1'19

13,576
5,98'1
765
1,'122

1'1,18'1
121,087
631230
51,4&7

~4,5~O

hOBO
3'11

167

28,'106
50,'18'1

'1&2

2,502
176,,091
-..1--------i._______- l -___-.i..-____
- - - l________
CONTINUED-

H,'3L[ 19 __ PERCf'JT OF

ESTABLI~HMC"NTC;

WITH FOOD

Sf~VJCE

REPORTiNG NONFI}OD SUPPLIES, BY KIND OF Bus'iNESS. 1'379

--------------------------------------------------------------------------------------------------------------------------------KIN!) OF BU",INESS
NO~FOOD

SUPPLIES

:RECREATIONAL:
CIVIC.
._------------------------------------------------------------------------~-------------------HOTELS.
TOTALSEPAItAT :
SEPARATe:;
:OR AMUSEIoIF'NT:OTHER PUBLIC:
~IOTELS.

RflAIL
STORES

DRTNKING
PLACES

EA TING
PLACES

SaCUL
:OR FRATERNAL:

pUBLIC

PLACES

OUTLETS

38.02
44.86

42.41
48.35
31.18

42.50
52.67
40.10

61.lt4

47.91
67.01
1t0.4B

57.5"
62.56
61t.111
75.iS
72.07
63.0B
6".18
118.76
It '3 ..~ a

'53.';5
55.86
57.62
72.99
12.71
62.2:'1
62.31
46.SIt
43.39

41. '!4
38.6 A.
,,0.911
52.84
1t8.t4
37.25
31.62
34.61

112.07
,,1t.e.2
33.32
42.75
38.20
:31.011
38.30
32.71
33.43

43.49
42.26
40.83
59.53
56.76
55.95
43.10
36.28
36.62

75.71
75.71
71.38

56.62
56.82
50.26

541.60
54.60
53.53

61.55
62.410
63.410

76.41

50.86

lt7.75

62.18

5.75

12.51

41.21

3.041

TOURIST

-------------------------t------,------f------------f-------____ ~---~aU[l~--1a~~Q~lAIIQ~Sl------------t------------1-----------...
PERI'ANENT Dl"NERIIARE:

........,

PLATfS INCLUDING
SALAD PLATTERS:
UNDER S1)/ INCHE')
eVER SIX INCHES
OIiAL PLA TTFRS
301lLS:
UNDER EIGHT OUNCES
EIGHT OUNCES O~ I'IORE
SAUCERS
:Uf-S/f,tUGS
:iLASSES
:OFFEE POTS
,U< TEll. PITCHEPS
CREAMERS
SUGAR BO~L.S

44.e6
54.13
42.'1 0

26.61
40.23
28."6

4".0')

3~.35

'160] 1
26.'15
38.00
3'3.(17
)11.83
65.01
48.04

n.17

"~.OO

62.26
69.7'3

~B.4lj

"1.52
60.77
56.04
,8.56
44.20
36.00
37.0'1

21;.83
47.36
6'3.02
3'3.0'5
3(1.72
?'l.11
26.12

62.27
63.115
63.''l7

'51 .8';
52.17
53.13

57.33
56.91

61t.51

77.62
71.62
77.62.

63.89

5lt .71

61 C!lo

68.26

3.19

1.21

62.01

61.7'1

14.71

53.67

72.68

1'3.01\

11.01

57.f\4

44.72
6.2"
.81

1.~4

76.65
13.71

62.05
3.69
6.57

fl7.t8
36.10
.79

80.57

flO.94
50.92
1.67

11.92

11.99

412.72
1.99

(,7.65

29.84
.lIlt
____________

65.113
3.61

62.27
8.90

.63.81
1.73

611.77
23.30
37.2)
40.31

TA3LEWARE:
KNIVES
FORKS
SPCOt-lS
STAINLESS STE~L
SETTINGS
SILVER PLATED
S[TTINGS

1.78

7.116

JISPOSABLE DINNERIJAR[:
PLA TE SIB O\!L <;

COLD DRINK CUPS:

'1ANUAL:

oz.
oz. OF

f.-II!

15

Lf,Rt;ER

VENDING
HOT DRINK CUPS:
~ANUAL

_________________________ L::/I ____________

1.32

VENCING

37.51t

57.113
2.00

.97

118.22
641.15
76.51
3.07
2.73
.flO
____________L ____________L ____________

116.'1"

26.lt4

____________ _______
~

..1.-
CONTINUED-

= "IrT AVAILABLE.

1\

-TABLE

19 --

PE.RCENT OF ESTABLISHMENTS

WITH

FOOD SERVICE RfPORTING NONFOOD SUPPLIES,

BY

KIND OF BUSINrSS, 1919--CONTINUED

-------------------------------"--------------------------------------------------------~--KIND OF BUSYNESS

o------------------------------------------COLlEGES--:-------------:-----
AND : UNIVERSIOTHER
o

~ONrOOD

SUPPLIES

PRIVATE
HOSPITALS

PUBLIC
HOSPI TALS

:~URSING

:RF:SrrlE~T!n

CARE
: FACILITIE"S

------------------------1--___________1___________1______-----

PERSONAL
TIfS,
INSTITUTOTAL
GRAND
CARE
:PROFESSIONAL:
TIONAL
INSTITU
TOTAL
OR
FACILITIES
FACILITIES
TIONAL
NORMAL
;----------l--~tiQQk~---f-------l-------___f-----

PERMANENT DI'lJNERIIARE:

...

to>
0>

PLATES INCLUDING

SALAD FLATTERS:

UNDER SIX I NC "if S

OVER SIX INCHES
OVAL PLATTF:RS
30IOLS-:

UNDER EIGHT OUNCES

EIGHT OUNCES OR Iol(lRE
SAUCERS
:UPS/I'UGS
:;LASSES
:OFFEE POT'>
"'HER PITCHERS
CflEAMERS
SUGAR BOWLS

70.73
8E.85
25.02

77.94

74.7fl
25.81

75.84
78.R<>
48.97

58.10
73.25
2'1.31

54.41
48.46
26.63

56.83
66.66
57.41

65.36
74.00

~5.27

3~.21

39.89

69olf!
67.1A
6q.1t2
7 11 .93
;8.7<;
7?.7 Q
'lR.77
36.60

79.27

70.3 c
71\.13
'l0.6:?
88.64
79.19

56.14
57.1A
60.54
66.13
59.39
'19.95
41.13
41.74
'I?18

60.13
39.21
'15.07
711.53
74.92
73.56
68.62
55.33
66.22

63.3P
113.'0'9
76.25
71.72
68.Q4
41.'14
50.48

47.16
.66
43.60
62.50
59.18
57.92

59.86
66.21

75.55
60.11
55.12
8'1.48
74.90
7,).'10
66.1f!
H.38
'+3.1;

7!1.!)0
62.00

~4.82

7').\7
61.32
63.9A
82.55
Co7.81
68.5 Q
59.65
42.96
35.96

31.67
38.35

90.73
90.73
%.73

A6.13
A6.13
A6.13

9.A.C)
'18.C1

'lO.55
91.78
92. 91

73.11!
13.18
13 .18

77.12
83.82
83.82

90.10
91.05
91.51

65.12
65.911
66.91

8'O'.2C

fill.O!'

94.44

92.24

67.52

88.82

90.23

65.61

3.02

2.51

7.73

2.82

3.01

ro.]n

55.2~

4~

~6.21

TA~LEWARf:

K'lIVES
FJRKS
SPOONS
STAINLESS STEfL

SETTINGS

SILVER PLATED

SETTINGS

~1!.Cl

3.1<1

OISP05AELE 9.INNE'HIAP,f:
PLATES/BOIJL"
CJLO DRINK CUPS:

'1ANUAL:

6-1'1 OZ.

15 OZ. 01" LA~r,ER

VENDING
f'or DRINK CUPS:

"IlINUAl
VENDING

137.34

9'5.60

7'+.07

76.1t~

75.12

75.50

79.01

63.17

97.67
21.53
3.51t

90.91
1 Q .9 Q
5.:'<6

77.2'1
8.18
2.37

71.55
11.0'1
3.30

"1.02
'19.0'1
5.64

75.25
2/1.07
'1.80

80.41
11.16
3.81

18.2'1
40.23
2.11

50.44
5.30

52.43
7.53

53.77

3.15

45.95
.61

63.36
6.61

50.91

1t.S'!O

51.17
3.'1'1

02.55
1.90

.
.
.
.
-------------------------~------------~------------~-----------~------------~-----------~------------~-----------~-----------~--

= NOT

~VAILABlE.

CONTINUED-

.::'

lABLE 19-- PERCENT OF

ESTA~LISHME~TS

WITH FOOD SERVICE RfPORTING NONFOOD SUPPLIES. BY KINO OF BUSINESS. 1919--CONT1NUEO

--------------------------------------------------------------------------------------------------------------------------------,-..
:
KIND OF BUSINESS
.---------------~------------------------------------------------------------SEPA~ATE
SE~ARATE
"OTELS.
CIVIC.
:RfCREATIONAL:

NONFOOD SUPPLIES

EATI~G

D~II\'KI~G

PLACES

PLACES

STO~[S

~OTELS.

8.98
51.72

1.5"

1.57
56.60

38.39

76.46
54.17
11.60
48.13
74.'16

73.15
45.39
6.lt9
28.82
39.2"

65.0lt
43.71

66.13

2lt.1S
22.6lt
5lt.77

19.66
20 ... 8

66 ... 3

25.611
32.47

2.85

1.16
.85

50.77

66.53

3.63

8.01

It.52
111.11

15.23

111.45
12.110
3.711

13.62

5 ... 9

12.70

R[TATL

TOURIST

S~CIAL
:OR AMUSEMENT:OTHER PUBLIC:
:OR FRATERNAL:
PL~CE~
OUTLETS

TOTAL
PUBLJC

_________________________ ~___________~ ____________ ~ ____ ~------i---~QU~i___i!SSn~Al~~-----------1------------1-----------:

:
:
:
DISPOSABLE TA3LEWARr.:
BAGGED
LOOSE

SETTI~G

26.1'1

FOOD IIRAPS:

DH IIAX
nEEZER IIR~P
PLASH C WRAP

70.75
5=.57
21.51
23.90
60.10

5 R.12
51.57
10.51

23.'13
,,'1.22

(,5.33
63.7R
20.83
17.0 "T.
69.63

40.55
50.30

47.02
74.27

24.22
51\.25

17.71

SINGLE PORTION
CARRY-OUT

54.77
75.16

25.13

27.63
35.lt5

1.55

2.~5

.98

7052

17.77

43.77
7.60

FOIL
\JAIl PAPER

PO~COR~

CUPS:
1.00

19-24 Ole

L D5:

26.87
4.11

7':>.47
'30 14

P:"ASTIC
PAFER
CARTONS:

12."1

12.33
10.11

,.67
4.1A
?71
3.'14

11 .11
17.61
12.8'1
22.(,)

<;.74

SINGLE S MH'W I CH
PARTIAL/FULL ~EAL

11.-n

.98

20.17

5.58

13.'5 'I
9.7lt
6.lt9
7.91

6.77
6.A9
,+.38

CYLINDRICAL FOOD
C:lNTAINERS:
CONCIMENT SIZE
3-" OZ.
5-6 OZ.
OVER fI OZ.

1'5.1t7
13.77
I? H
l'I.76

..

14.15

9.74
It.R5

7elt6
5.:'1,

10.21

7.11

69.15
53.77
19.10
211.65
59.29

35.16

"1.99

66.69

7.58

2.85

.26

32 OZ. OR Io!ORE

1.110.
.. 1.21

6.37
37.04

5.61

7.07

2.23

21.0R

11.99
10.67

15.61

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ~ _ _ _ _ _ _ _ _ _ _ _ _ ~ _ _ _ _ _ _ _ _ _ _ _ _ ~ _ _ _ _ _ _ _ _ _ _ _ ~ _ _ _ _ _ _ _ _ _ _ _ _ ~ _ _ _ _ _ _ _ _ _ _ _ _ A _ _ _ _ _ _ _ _ _ _ _ _~ _ _ _ _ _ _ _ _ _ _ _ _ _
_ _ _ _ _ _ _ _- - - -

FOOD TUBS

CONTI NUEO-

= MOT

AVAILAElLE.

TABL~ 19 ~- PE~CENT OF ESTABLISH~E~TS WITH FOOD SERVICE R[pbRTING NONFOnO SUPPLIES, BV KINO OF 8USI~ESS, 1979--CONTINUEO

-------------------------;--~----------------------------------------------------------------------------.-------------------KIND OF BUSIHrSS
~ONFOOD $UPPLIES

:------------:------------:------------:------------:--COlLEGES--:------------:-------~'--~------------
:NURSING ~ND : UNIVfR$JnTHER
PRIVATE
PUI3LtC
:~E~TDr:NTIAL
PERSONA~
TYES,
INSTITUTOUL
GRAND
HOSPITALS
HOSPITALS
CAi<[
CARE
:PROFESSIONAL:
TIONAL
IN~TITU
TOTAL
: FACJL TTIr"S
FACILITIES
OR
FACILITIES
nONAL
NORIoIAL
-1____________
.J~, ____----___ l __ 1k~2~1___1________ ____l_________~~-----------

-------------------------1---------__
: :
DISPOSABLE

1-__________ :

TABLEWA~E:

S.GGD !lETTING
LOOSE

3.64

28.17

: :

5.19
:2.9.27

13.01

3.06

5~.59

39.1~

~4.67

7P.73

50.(,R
15.38
30.39
77.5?

67.52
30.:H
32. 9"
R2.11

RO.61
50.68

10.67
35.71

7.81
.. 5.78

FOOD WRAPS:
FOIl..
WAX PAPER
D~"

WAX

nEEZER WRAP
PLASTIC "'R~P

93.54

R~.47

58.28
15.51
:n.85
95.22

61.84
17.26
45.1?

86.4'1

%.67
62.46

12.R7
40.R7
83.<14

IlA.11l.

71.5:?

9.1)1
9.01
59.3<;

56.81
15.51
32.Rl

25.67

80.5 ..

61.95

26.<16
23.72

17.C7

6.71
5.50

2.31

1.33

58.13
10.09

36.55

5 ... 15

19.1A

BA:iS/SACKS:
SI~GLE POfITTON
CAFRY-OUT
POPCOR~J

;t1.51
13.41l

:3 ... 90

!I.72

36.99

CUPS:

19-,'1 OZ.
32 oz. OR I'lOq[

2.0 0
1.l7

.91t

1.70
.86

31.83
6.65

62.211

LIJS:

R7.20
15.92

16.0R
1.72

19.09
5.97

7.8..

CARTO~S:

SINGLE SANDIJICH
PARTIAL/FULL ~[AL

11.36
20.07

27.52
lR.61

6.80
5.12

11.07

1R.l:?

9.76
9.28

4.28
3.24
14. a..
3.21t

7.88

12.90

8.02
A.13
7.91

111.35

CVLINDRICAl FOOD
COHAINI\S:
::ONDIMENT SIZE
3-'1 OZ.
5-8 OZ.
OVER 8 OZ.

21.12
15 .. 83
14.4,
13. qO

30.72
15.47
17.32
12.99

:S.26
6.65
5.(,3
6.15

3.<10
6.22
5.?2
7.89

H.3f1

11.75
11.88
7.86

11.78
15.31
5.37
6.1t7
.
.
.
. 10.97 . 21.7R .
. 10.25
-------------------------&_-----------~------------~----------~------------&_---.--~---~-------------.---
FOOD TUBS

= NOT

AVAILAFLE.

11 ... 9
12.10

1... 9 ..

CONTINUED-

TAaLE 19--

PE~CBNT

OF

EST~PLJSH~ENTS

WITH FOOD SERVICE

RrpD~TING NON~OOD

SUPPLIES. BY KIND OF

sUS1~ESS.

1979--CONTINUEO

-------------------------~---------------------------------------------------------------------------.-------------------------~
KINO OF BUSINESS
NONfOOC SUPPLIES

--ssDARATE-----sEPARATE------------------HOTELs;-------cTviC;---:PECREATJONAL:------EATING
DRINKI,G
RET~IL
MOTELS.
SOCIAL
:OR AMUSEMENT:QTHt~ PUBLIC:

--------

TOTAL
PUBLIC

PLACES
PLACES
STORES
TOURIST
:OR FRATtRNAL:
PL~CES
OtiiLETS
_________________________ 1____________1
____________
1____________
i ___ ~Q~~ __ i!~~Ql!!lQ~~i __________ --l___________ _1____________

..

.
. .
.

..

PA:)ER NAPKINS:
SINGLE PLY:
COCKiAIL
LUNCHEON
OI~NER

MULTI-PLY:
::OCI<TAlL
LUNCHEON
JINNER

31.'17
'13.92
32.'19

23.21
55.17
19.62

10.12
541.62
11.22

la.99
49.08
24.34

19.08

25.(,41
25.23
15.61

10.06
1".4<"1
14.42

8.4:'1
22.75
15.21

31.39
36.71
45.36

20.'12
21'.26

19.30
18.16
26.50

3.87
32.32
10.68

13.66
21.78
26.53

47.88
45.73
11.31

60.139
31.6'1
11.60

36.06
40.08
13.30

:!5.'I9
48.31
9.59

32.53
50.52
R.51

47.15
'1'1.98
10.08

21.08
26.39
9.37

416 .88
43.83
11.12.

51.8'1
24.13
24.21'

(11).93

14.74
.54

9."0

1&.'12
4P.50
25.94

34.5"
50.(,1'
23.54

71.71

12.91
21.1R
28.19

1e,.2R

TOILET TISSUE:

..:
~

...,.

SINGLE-PLY
MULTl-PLY
FLAT/INTER~OLD

PAPER TOWELS:

51'J g O:;
1 4 .f5
16.41

35.00
18.13
21.81

5'1.87
27.4'1
19.69

4'l.QO
21.43
16.311

32.63
12.61
5.86

50.52
22.80
21.95

q.46
4.56

S.lll

12.93
6.99

9.37
8.93

5.86
7.611

13.39
8.78

3.91

18.50
11.66
56.26

34.27

26.45

13.31

1If .58

15.35

23.07

27.30

12.91+

23.56

5.76

PAPER UBLE CLOTHS

3.62

8.35

2.0~

5.90

'5.07

" .~1

8.17

3.83

.97

3.49

6.46

1.67

PAPER TRAY cn'v'ER<:

R:lLL:
<lTCHEN/SOFT \iOUNO
WASHROOM/HARn l.IOUNO
2 PANEL-(SINGLE FOLD)
3 PANEL:
SI~GLE OR "lUL Tt FOLD
::ENTER FOL')
PA:)ER

PLACE~ATS

DISPOSABLE TQAYS AND

OTHER SERVICEWARE

10.06

21.10
16.50

3.04

7.79

13.68

5.16

q.52

1If.96

-------------------------~------------~---~--------~-----------~------------~------------~------------~---~--= IIIOT AVAILABLE.

9.70
CONTINUEO-

TABLE 19-- PERCENT OF ESTABLISHMENTS WITH FOOD SERVICE REPORTING NONFOOD SUPPLIES, BY KIND OF BUSINESS, 1919--CONTINUEO

---------------------------~---------------------------------------------------------------------------KIND OF BUSINESS
"

NONFOOD SUPPLIES

"------------------------------------------------------COLLEGES----------~----------------~"--PRIVATf
HOSPITALS

PUqLIC
HOSPITALS

:tJURSING A~r : UMIVfRSI

OTHER
DERSONAl
TtF'S,
INSTJTUC~RE
CARE
:PROFESSIONAL:
1I0NAl
: FArTLITIfS
FACILITIES
OR
FACILITIES
NORMAL
:RE~!nF:NT1AL

----------------------f-----------f-----------f-----------f----------f-~~!jQQU-PAPER NAPKINS:
PLY:

COCKTAIL

LUNcHrON
JINNER

TOTAL
INST ITU~
TIONAl

GRAND
TOTAL

;-----------+----------+----------

SI~GLE

MULTI-PLY:

::OCKTAIL

LUNCHEON
DINNER

....

15.31
'+9.0f.
41.33

14.50

55.04
?'l.37

"'.51
50.!3
32.3(,

5.11
33.78
31.42

66.58
17.91

10.11
110.65
15.8'"

IIII.II!!

1i~.50

30.20

25.08

16.46
24.75
5 A .01

13.59
3'1. ::'iO

11.7(!
19.22
:>4.56

1.20
16.53
26.50

21.11
28." 9
39.51

10.03
11.91
112.10

11.04
20.26
31.04

13.33
21.59
21.09

3~.8"

3~.70

TOILET TI SSUE:

10.115

11.92

N.

SINGLE-PLY
MULTI-PLY

2<'.1'"
?'?81
16.22

') 1.36
31.811
24.59

5a.47
32.61
11.01

34.97
26.88
15.1P

22.'+0
L'I.65

32.01
32.65
4.88

41.16
2<>.20
14.0P

116.15
42.00
11.119

16.63
13.44
33.36

37.18
1P.8'"
36.12

1i6.l6
15.11'
27.04

42.27
14.511
21.57

29.75
11.5lf
25.35

50.71

17.,.<>
213.72

116.20
14.90
25.97

21.82
22.45

2.4.80

;l4.1l7

30.7')
;>5.:'18

7.01
7.57

13.511

8.70

12.23
1.91

12.57
'I.ap.

13.65
lC.56

13.42
9.00

PAPER PLACEI'ATS

34.31

24.e5

11l.2f.

21.8A

25.05

23.511

22.'19

25.95

PAPER TABLE CLOTHS

32.67

19.58

11.'I!)

11.00

'10.91

19.94

16061

7.11

PAPER TRAY COVERS

41.72

31.1l1

4.~9

17.12

3.14

4.88

15.51

FL~T/INTERFnLn

~0.41

PAPER TOWELS:
ROLL:

~ITCHEN/SOFT WOUND

~ASHROOM/HARD WOUND

2 PANEL-CSINGLE FOLD)
3 PANEL:

SINGLE OR ~ULTI FOLD

CENTER FOLD

DISPOSABLE TRAYS AND

OTHER SERVICEWARE

~9.9B

.
.
-.~-----------------------~------------~------------~----------~------------~------------~---------~------------------------
.. -- = NOT
CONTINUED-
.

r.V~ILABLE

62.81

47.66

5.9"
..
.

8.q7

18.35

8.12

16.07

10.49

TA8LE20 __ ESTABLISHMENTS WITH FOOD SfRVICE REPOPTING VENDING M~CHINE~ RY KIND OF BUSINESS
~ND FOODS nISPE~SEO, 1979

-----------------------------------------------------------------------------------------VENDIP'G MlICHPJE SOl SPF:NS ING SPEC I FlED PRODUC TS

:-HOT-cANNED-:--;IlK~MO--:------------:------------:-----------
tfr~s
: ___
CP(COLATf
:SOFT DRINKS : ____________i____________
SANDWICHES : ICE CREA~
_________________________ ____________
____ i____________
KIND OF BUSINESS

TOTAL PUBLIC

260

SEPARATE EATING PLArE

SEPARATE DRINKI~G PLACE
RETAIL STORES
HOTELS, MOTELS, OR
TOURIST COURTS

CIVIC, SOCIAL OR
FRATERNAL ASSOCIATTONS
RECREATION OR AMUSE~ENT
PLI\CES
OTHER PUBLIC OUTLETS

~RIN~

117

340

138
1,F.69

82

2.,6 '30

104

2,550

11,295
1,622

~58

913
380

365

142

2,257

733

..

TOTAL INSTITUTIONAL

110

167

..

~4:>

5,231

365
552

141

PRIVATE HOSPITALS
PUBLIC HOSPITALS
P.ESIDENTI~L CARE
FACILITIES
NURSING AND PERSONAL CARE:
FACILITIES

COLLEGES, UNIVERSITIES.
PROFESSIONAL OR NORMAL
SCHOOLS
OTHER INSTITUTIONAL
FACILITIES

365
Ie4

112
4,950
2,601

522
. 891.

49979

412
1.011

141

983

2,200

2,047

19090

299

501

1.:'54
119

..

20

20

,.35

258

678

lt148

625

112

112

513

266

112

2,125

2,395

11,713

2,502

1,119
3,166

4,102
29,008
4,945
.
.
.
.
..
.
.
.
------------------------------------------------------------------------------------------

TOTAL

_..

= NOT

r:ONTINUED-

AVAILARLE.

T~elE 20-- ESTABLISHMENTS WI~H FOOD SERVICE REPORTING VENDING MACHINES ~Y KIND OF BUSINESS AND FOODS

DISPENSED, 1919--CONTINUED

------------------------------------------------------------------------------------------------------
VENDING ~ACHINES DISPENSING SPECIFIED PRODUCTS
KIND OF BUSINESS

:.----------------------------------~----------------------------------~------: CANDY AND : CRACKERS, :COFFEE, TEA,:

:
:
FRUITS
:CONFECTIOHS: COOKIES, :
COCOA
:
OTHER
TOTAL
____________l__
________
l___________
_1____________
. .
.

-------~~----------------~------------l

SEPARATE EATING PLACE

SEPARATf DRINKING PLACE
RETAIL STORES
HOTELS, MOTELS, OR
TOURIST COURTS
CIVIC, SOCIAL OR
FRATERNAL ASSOCIATIONS
RECREATION OR AMUSf.~ENT
PLACE S
OTHER PUBLIC OUTLETS

'
.
?53
2,671

500

664

253

104
1'+1

1,784

1,138

249

48~

390

841

2,53r.
2,23';

1,222
1 .2"72

918

1,100

10,507

4,876

?,107

1,1119
647

1,217

9['7

~79

482

110

2,714

1.412

333

~73

l,l~P

850

111

266

266

112

..'

PRIVATE HOSPITALS
PUBLIC HOSPITA~S
RESIUENTIAL CARE
FACILITIES
NURSING AND PERSONAL CARE:
FACILITIES
COLLEGES, UNIVERSITIES,
PROFESSIONAL OR NOR~AL
SCHOOLS
OTHER INSTITUTIONAL
FIICILITIES

601

TOTAL PUBLIC

-~~~~----i----

489
394

112

138

795

470

346
],P.('9

25 [:

323

1,001

..

2,971

484

113

5,692
3,278

985

21,641

121
1A9

110
259

1,1301

999

5.43Q

1,353
513

12,690

TOTAL
. 2,578 .
.
. 5,636 .
.
-------------------------~------------~------------~------------~------------~------------~-----------TOTAL INSTITUTIONAL

It418

4.594

17,378

= NOT

AVAILABLE.

9,470

BAit

TABLE 21-- ESTABLISHMENTS WITH FOOD SERVICE, BY PRIMARY ENrRGY SOURCES USED FOR SELECTED PURPOSES AND PRIMARY TYPE OF FOOD
S~IItVJCE,

1919

---------------------------------------------------_.---------------------------...;;..----------_._-

TYPE OF FOOD SERVTCE

PRIM~RY

.--WiTH-WAiT~:wiiTiESS---:--C~UNTFR---:-----------:~-------------------:

.----------------------

: ________________________ : PURCHASr
DRIVE UP
TOTAL
OTHER
:
:
~
EAT
WINDOW,: CAFETERIA
ROO~
TABLEEAT AT
:ELSEWHERE IN: CARRYOUT,
SERVICE
BOOTH
COUNTER: ESTABLISH- :OR DELIVERY
____________________l ___________
~
~~
_l__________ --f------------f----------~--.------.--~----------

ENERGY SOURCES

-f______ ___ f-___

EL~CTRICITY,

TOTAL

ClOKING
HEATING
AIR CONDITIONING
LIGHTING
R~F R.I GE RA TO R/F RrE ZE R
OTHER
GAS. TOTAL
COOKING
HEHING
AIR CONDITIONING
LIGHTING

R~FRIGERATOR/FREEZER

OTHER
PROPANE, TOTAL
COOKING
HOTING
AIR CONDITIONING
L1 GHTI NG

R~FRIGERATOR/fREEZER

OTHER
FUEL OIL, TOTAL
COOI(H~G

HEATING
AIR CONDITION ING
LIGHTING
REFRIGERATOR/FREEZER
OThER
OTHER. TOT At
COOKING
HEATING
AIR CONDITIONING
LIGHTING

__

~7,028

26,911

17,518
15,476
37,533
1t6.894
47,02/\
7,018

7,~06

61,830
26,7 0 2

180.557
178,1It2
21,61t9

37.9H
14,661
1,017
31,585
31.110
31.354
2,609

139,609
125,271
96,721t
10.758
773
2,628
2.600

219305
20.831
18,831t
2,518
269
1128
363

ItO,1t86

923

9511

15,509
13.4D1
5,260
81t9
996
996

2,317
1,760
374

4,072
3,551
991

2,071
1,515
1;891

761

353

20

20,820

7.704

20,lt92
587

7,10'1

8,223
35/\
7,8313

2.889
97
2,628

11,595
169
11,5117
59

25'1

27

161t

286

11,1115
31t5
3,lt61
353

1,029

914

1I13
61(,

168
481
468

184
20
538
82

181,470
1t3,368
/tlI.079
1511 97't0

20.~3,!,

'H,S3!)
61 ,801

61.flti
9.781
30,3~2
2~,636

3,752
110
36(1

3'+,863
26.837
22,697
2,626
134

90;.>

1,727
331

a,103
23,263
26,805
::'6.231
3t~27

20,331
18,127
11.306
, 776
439
24!}
711
711
483
221t
224
221t

313,917
113,983
98,816
311,369

11.394
2,727
1.914
'h413
11 .394
11.39'+
1,21 Q

1,305

9,ItS2
S,6H
6,796
'HH
1t2
42
85

5,'112
5,530
:h1t58
279

277,988
236,112
189,1t51
22,630
1.397
3. cH'S
5,165

11 It

33(1
330
110

25,124
21,280
9,175
1,286
1,331t
1.331t

1t~~5

732
6,305
7,305
7,305
260

312,~66

36'!lt095
~6,1)23

114
114

11'1

1.361

224
1,511+

2,123

1,5111

2,123

"-.
650
H9
562

782
589

..

1t7,868
f.,24
~6.8~6

6H.
136
1D,692
1,095
7.911t
1.23~

212
212
900
53
161t
168
322
_________________________
l _______ ~-~~l------------l-----------.l
____________ 1____________ 1____________1 _____________: ____________
OTHER
R~FRIGERATOR/FRErZER

= NOT

AVAILABLE.

TABLE 22 -- COST-TO-SALES R~Tr05 OF ESTABLISH~ENTS WITH FOOD SERVICE, BY KIND OF BUSINESS AND

PRIMARY TYPE OF fOOD SERVICE, 1~79

(TH(lUSANDS)

--------------------------------------------------------------------------------------------------------------------------------PRIM4~Y

KIND OF BUSINESS

TYPE OF

Foon

SfRVICE

--iiITH-~ITER:iiiITREss-----couNTER---------------:-----------:---------:--------:--------TABLE
BOOTH

EAT AT
COUNTER

PURCHASE
n~IVE UP
EAT
WINDOW,
:ELSfWHERf IN: CARRY CUT,
: ESTABLTSH- :OR DELIVERY

CAFETE'lIA

~OOM

OTHER

TOTAL

S[~VTCE

----------------------.-~----------~------ ______ ~ ____ ~t~l_ __ -\------------~------------~------ ______ l __________l __________ __

.-

( J\

SEPARATE EATHJG PLACE

SEPARATE DRINKING PLACE
R.ETAIL STORES
HOTELS, P1OTELS9 O~

TOUR IS T COURTS

C IV I C, SOCIAL OR

FRA.JERNAL ~SSOCIATIONS
RECREATION OR AMusnlENT
PLACES
OTHER PUBLIC OUTlt:TS

39.8
38.4

39.0
33.6
39.7

37.4
34.6
33.P.

37.9
34.a
49.3

311.0
3<'. r
3'1.5

111 .3
35."
"7.3

38.8
35.7
39.2

40.8

3e .9

41.6

40.0

36.2

43.8

110.3

'10.7

'14.2

40.3

40.0

3".0

"5.5

'H.2

42.6
36.3

35.7
4f.5

39.8
39.11

36.1
39.0

'10;.1
'14.6

38.11
3e.p.

39.7
"1.1

39.8

3P.9

37.4

38.1

3P.1'

39.6

39.0

37.7
53.2

3Q.!!

37.9
37."

38.n.
36.3

38 .0
3R.1

38.0
38.3

~7.6

TOTAL PUBLIC
PRIVATE HOSPITALS
PUBLI C HOSPITALS
RESIDENTIAL CARE

FACILITIES
NURSING AND PERSONAL CARE:
FACILI TIES
COLLEGE.S, UNIVERSITIES,

PROFESSIONAL OR NORMAL

SCfo'OOLS

OTHEI{ INSTITUTTO"AL

FAC1LITIES

TOTAL INSTITUTIONAL

37.8
38.0
38.1

31\.1

311.1

3!,l. 2

36.1'

39.()

37.8

3'1.9

3P.O

32.6

37.5

39.6

37.9

36.9

40.8

---

"3.0

44.9

43.2

53.2

3".5

3f.5

38.7

37.2

36.7

37.5

"3.2

3Q

39.0

.n

'37. P.

111.2

113.1

3P.l

38.11

39.2

38.3

.
.
.
.
.
.
.
-------------------------~-------~~\_--~------------~----~-------~------------~------------~------------~------------~-----TOTAL

= NOT

AVAILABLE.

39.6

31\.9

37.6

38.1

31\.~

37.8

39.~

38.9

TABLE 23 __ PAYROLL-TO-SALES RATIOS AT ESTABLISH~ENTS WITH FOOD SERVICE BY KIND AND SIZE OF BUSINESS. 1979

------_.-------------------.--------------.------ -------------------------------------------------------;--------------------------
SIZE OF BUSINESS
KIND OF BUSINESS

:LEsSTHiN:--~"o.ooo-- :ii'.iO";

_________......______1_..11111 ADD
SEPUlTE EATING PLACE
SEPARATE DRINKING PLACE
RETAIlSTOR[S
HOTELS. MOTELS. OR
TOURIST COURTS
CIVIC. SOCIAL OR
FRATERNAL ASSOCIATIONS
RECREATION OR AMuSEMENT
PLACES
OTHER PUBLIC OUTLETS
TOTAL PUBLIC
PRIVATE HOSPITALS
PU3LIC HOSPITALS
RESIDEN~IAL CARE
FACILHIES
NURSING AND PERSONAL CARE:
FACILIUES
COLLEGES. UNIVERSITIES.
PROFESSIONAL OR NORMAL
SCHOOLS
OTHER INSTITUiIONAL
FACILIYIES
TOTAL INSTITUTIONAL
TOTAL

U',

,q,

00 0:
00 n:-~600.00ii:-ii;25ii. DO
TOru-
l--1127."'_-l--1~lisJ21__1__~~_l 11.2"."'.i Qi-!Q~Rf
_ _~~_

21.1
211.8

22.1
21.6

26.8

25.0

21.1

--:S2iiii;m:--:'i'ffi.

18.1
24.7

22.2
20.7
23.0

26.~

32.6

22.5

22.2

21.6
26.1

30aO

29.1

27.0

21.~

22.S

22.3
28.9

29.9
26.5

25.8

19.5

23.7

29.2
28.2

22.5

21.9

23.3

22.7

23.7

2A.5

23.0

26.1
22.1
22.0

21.7

20.8

29.0
22.5

26.8

Z5.1

19.7

20.6

25.8

24.0

28.1

27.5

29.0

28.2

30.8

35.5

25.2

28.0

24.0

25.6

15.0

25.5

25.8

22.6

22.2

-------------------------~--------~------.------= NOT AVAILABLE.

22.8

23.2

21.6

22.7

23.6

24.2

2".2

2".0
2".0

21.1

30.7

32.0

31.3
22.0

25.4

25.2

23.1
22.0 --1____________1__________
23.8 --1- ________
22.9
23.7
__________1
____________1---_______

=--===__.. .___--:=

TABLE 24-- ENERGY COSTS-TO-SALES RATIOS AT ESTABLISHMENTS WITH FOOD SERVICE. BY KIND AND ~IZE OF BUSINESS. 1979

-----.------'"!':------: LESS THAN :

KIND OF BUSINESS

a_

SEPARATE EATING PLACE

S[PAAlTE DRINKING PLACE
RETAIL STORES
HOTEL~. MOTELS, OR

TOUAUT COURTS
CIVIC. SOCIAL OR
FRATERNAL ASSOCI_TIONS
RECREATION OR AMUSEMENT
PLACES
OTHER PUSLIC OUTLETS

....

TOTAL PUBLIC

====-

S~~.OOO-

-:=::iii:gLIULiiiiill:===__

SI00.000-: S200.000-

S'AgRQ~2,g

$1"""_-A--1~l2.999

10.6

5.2

3.7

11.6
17.7

5.0\
8.6

2.0
5.2

12.3

10.2

37.1

16.5

'6.7
50.0

17.8
21.2

33.0

12 .. 1

6.1

26.8

8.7
8.2

S350.000-: S600.000- : SI,250.000

TOTAL
S5",999 l-I~2A221-4-_Gl-!Q!t_--l- _________
3.0
1.3

0. 8

2..4

3.0
1.7
1.2

.5

70.5

7.,

5~

3.']

3.7

6.2

6.0

4.2

7.

2.9

11.1

e.9

12.0

2.7
3.1

. 4
.8

3.2

3.0

.9

3.2
3.3

1.2

2.7

2.3

2.6

9.0

6.3
5.8

GIl

PRIVATE HOSPITALS
PU3LIC HOSPITALS
US lOt NT UL CARE
FACILITIES
NURSIU AND PERSONAL CARE
FACIL ITIES
COLLEGES, UNIVERSITIES,
PROFESSIONAL OR NORMAL
SCHOOLS
OTHER INSTITUTIONAL
FACILITIES
TOTAL INSTITUTIONAL
TOTAL
------------__________

~_.

:: NOT AVi\ILABL.E.

26.0
35.9

15.5

6.1

1.1

.5

17.1

7.1

5.6

3~3

4.1

.5

7.3

C;7.6

19.3

11.3

3.5

2.8

1.9

.8

6.1

31.6

21.3

5.8

2.9

5.4

1.4

'5.8

18.3

7.9

3.6

2.3

13.0
__________--l____________
___________
~

________

3.2
___________

~----

2.9
________

6.2

.8
.9
l_~-------~

5.0

____________

TlBlE 25 -- OINNERWARE COSTS-TO-SALES RATIOS AT

ESTABLISH~ENTS

WITH FOOD SERVICE, BY KIND AND SIZE OF BUSINESS, 1979

-------------------~~---------------------------------------------------------------------------------------------------------SIZE OF BUSYNESS

------------~-----~------LESS-THAN--:--S40;OOO:--:-ilOi;ooo:--:-i200;OOO=--r-S350;ooO:
TOTAL
5600,000-
. $1,250,(!00 .____________
_________________________ :
__
__
__
__l-1l1112l22-1__
KIND OF BUSINESS

l-_11~~lQ_--l_-1~222_

SEPARATE EATING PLACE

SEPARATE DRINKING PLACE
RETAIL STORES
HOTELS, MQTELS. OR

TOURIST COURTS
CIVIC, SOCIAL 'OR

FRATERNAL ASSOC Il TI ONS

RECREATION OR AMUSEMENT
PLACES
OTHER PUBLIC OUTLETS

....

.l>

1--!~!21222

l-_!222~222

2!_~2~--1

4.8
3.6
3.8

5.3
5.2
11.7

11.6
3.9
5.4

4all
5.6
5.0

II .11
7.5
2.5

4.3
3.7
9.e;

4.3

11.11
5.1

1.0

4.It

5.1

3.7

3.8

3.3

6.1

8.0

1.5

5.0

3.8

5."

4.9

4.4

1.0

6.9
6.3

4.1
7.5

11.0
5.0

4.2
5.4

5.0
2.4

5.0
5.0

It.l

4.5

5 .. 3

4.7

4.4

4.5

4.5

II .1

11.5

5.0
5.0

6.9
6.1

4.8
8.4

4.8
5.11

5.1
4.6

5.2
5.0

5.8

7.7

5.'1
7.2

5.7

5.3

4.3

5.9

5.0

5.0

5.0

5.1

4.7

4.6

5.1

5.0

8.7

2.1

5.2

3.9

6.2

5.8

2.9

3.8

5.0

5.0

5.0

5.0

3.8

3.0

5.1

5.1

5.2

5.2

4.8

3.7

11.9
5.0

TOTAL PUBLIC

l--!122~

...

It.3

4.9

'D

PRIVATE HOSPITALS
PUBLIC HOSPITAlS
RESIDENtIAL CARE

FACILITIES
NURSING AND PERSONAL CARE:
FACllIJIES
COLLEGE.S, UNIVERSITIES.
PROFESS I ONAL OR NORMAL

SCHOOI.S
OTItER INSTITUTIONAL

FACIl.ITIES
TOTAL INSTITUTIONAL
TOTAL

4.6

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ~ _ _ _ _ _ _ _ _ _- - A_ _

= NOT AVAILABLE.

5,,,.3

4.7

4.5

. ... - 4.6 .

. ~----------~---------_&-_
i

4.'+

11.2
4.7

5.2

3.8
5.2

6.1

'+.5

4.6

_-A_____________
____________ ~ ____________

TABLE 26-- CLEANING PRODUCTS COSTS-TO-SALES RATIOS AT ESTABLISHMENTS WITH FOOD SERVICE. , BY KIND AND SIZE OF BUSINESS. 1979

----':'------ .

:_

---------------------------------------------------------
. _______
____

_______._________
------
Uzt-'lL~lrttll

KIND OF BUSINESS
: LESS THAN
$~O.OOO-: $100.000: $200.000- : $350.000- : $600.000- : $1.250.000
_ _ _ _ .
_ _--i.__" DaQQ Q_--i._-12hUL-.a._ '12212J.2_-.&--1~!2a.222_..__ 1~nd2L_.a._11.a2U.anL.&~&_!!Q!t
SEPARATE EATING PLACE
SEPAR.TE DRINKING PLACE
RETA IL STORES
HOTELS. MOTELS. OR
TOURIST COURTS
CIVIC. SOCIAL OR
FRATERNAL ASSOCI_TIONS
RECREATION OR AMUSEMENT

PLACE S
OTHER PUBLIC OUTLETS

...
.."

8.7

0.6
.2
.3

0.'+
.1
.2

.0

0.7
1.3
1.0

3.8

3.8

1.7

1.5

1.2

1.5

1.8

.5

.5

.7

1.5
.6

.5
.7

.1

.0

.8

.6

.5

.2

1.6
2.5

.9
1.2

.8
1.0

.7
.6

2.2

2.0

.8

1.6

.8

1.7

1.1

1.1

3.1
1.5

5.1

TOTAL INSTITUTIONAL

11.1

6.0\

1.9
3.0

0\.6

-------~---------~---------~-----AVAILABLE.

.1

2.2

7.6

= NOT

0.8
.6
.3

0.2

.8
1.6

6.3
309

PRIVATE HOSPITALS
PUBLIC HOSPITALS
RESIDENTIAL CARE
FUll IllES
NURSING AND PERSONAL CARE:
FACILITIES
COLLEGES. UNIVERSITIES.

PROFESSIONAL OR NORMAL

SCHOOLS
OTHER INSTITUTIONAL

neIL ITIES

TOTAL

2.1
2.1
3.'+

2.2

TOU L PUBLIC

TOTAL

------

2.7
____l

1.6
1.3
1.0
.9

.8
.7

.5

.1

1.2

.1

2.0
1.1

.7

.1

.8

.5

1.0
1.2

.2

.9
.2
.5
.7 --1________
1.5 -l____________ A__________
___________
__________
_____------
~l

.'

-.\41

~.-f

TABLE 27 -- PERSONS SERVED. AT ESTABLISHMENTS WITH FOOD SERVICE ON. A TYPICAL DAY. BY KIND. OF
BUSINESS AND TYPES OF ~EALS SE~VED. 1~79

___________ _____________ ---------------------------------------------------.

__l __
____
___ __
___ l ____________

11.010.590: 31.92 678: 29.06R,ItC?3: 18.1+64.408: 90.468.169

SEPARATE EATING PLACE

-~------~-----------------------------------------------------------------~--------------

KINn OF BUSINESS
TYPES OF ME4LS
TOT.4L

';,:

l_aRt!~EA~I

~LY!kH

l___

Ql~~~a

l~

~~'~~

1. .

SEPARATE DRINKING PLACE

RETAIL STORES
HOTEL S, MOTELS, OR
TOU~IST

.\.It
.-

COU~TS

CIVIC. SOCIAL OR
FRATERNAL ASSOCIATIONS
RECREATION O~ AMUSEMENT
PLACES
OTHER PUS L I C OUTLE'TS
TOTAL PUBLIC

.:

PR'IVATE HOSPITALS
PUBLIC HOSPITALS
RESIDENTIAL CARE
:
FACILITIES
NURSING AND PERSONAL CARE:

FACrLITIES
COLLEGES. UNIVERSITJES,
PROFESSIONAL OR NORMAL
SCHOOLS

OTHER INSTITUTIONAL

FACILITIES

TOTAL I NST nUT IONAL

TOTAL

"

91,808:
674,A27:

2,285,878:
51,160:

.355,245:
1,4,+7,3,+6:

855,200:

15,916.854:

765.909:

800,482:

1,121,131:

796.927:
1,167,556:

611.661:
330,160:

2,,+62,064:

478. 91t 1:

1,1181,084:
1.955,1)15:

2,565.798:

108,811:

40,266,331:

1,421.588:
1,101,877:

34,981,313:

1,167.692:

21,1!l2,811:

528,038:

1.058,558:

:
1.153,631:

A30,,+11:
1,823,953:

212. A21+ :
3411,948:

1,905,415:
5,185,963:

2,059.,+12:

48.111,746:

<

816.468:
~

8,+:3,313:

1,106,865:
1,799,050:

1.041,548:
2.541,944
990,903:
39164.046

596,363:
1,910.103

352.595:
1,5 Q 1,513

2,2:53,379:
5,237.400
872,684:
11.803,1,+3

24,551.880: 115,716.378

662.209:

479,093:

3,991.555
3,223,3117

591,476:

3,388.968

1.516.203:

633,975:

1,095,796
,+,395,210

183,710:

5.868,024:

40,84Q,337:

165.111:
906,653

'+,01+8,127:
23,007,529

28,600,007: 138.723.901

-------------------------~------------~------------~-----------~------------~------------

-.~'

(r

TABLE 28 -- PERSONS WORKING AT ESTABLISHMENTS WITH FonD SERVICE BY KINO OF

BUSINESS AND HOURS WORKED PER WEEK. 1979

:_________________ ..--------------------------_________________
--------------------------------------!

~.

KINO OF BUSINESS

: ~O OR MORf: 20 - 39
:LfSS THE~ 20:
:
HOURS
:
HOURS
:
HOURS
PER -4____________
:
TOTAL
_________________________l __
__
__ ___
wttK___

~,363.0q5
SEPARATE EATING PLACE
1,13lt,48~
:
1.~86,099 :
7~2.501 :
50,70Q :
124,~19
30.991 :
SEPARATE DRINKING PLACE
43.119
67.117
15.5~:5 :
24,312 :
RETAIL STORE~

HOTELS. ~OTELS. OR
315,217
23,241 :
159,45:3 :
132.517 :
TOURIST COURTS

CIVIC. snCIAL OR
79,731
30,031 :
FRATERNAL ASSOCIATIONS
25,oes :
24.615 :

RECREATION OR AMUSEMENT
155,.,93
61,521') :
34,169 :
59.404 :
PLACES

lQ,451 :
7,A71 :
7lt . 71~
41,3C:~ :
OTHER PUBLIC OUTLETS
etB_~tK_~

TOTAL PUBLIC

PRIVATE HOSPITALS
PUBLIC HOSPITALS
RESIDENTIAL CARE
FACILITIES
NURSING AND PERSONAL CARE:
FACILITIF:S
COLLEGES. UNIVERSITIES. :
PROFESSIONAL OR ~ORMAL

SCHOOL45

OTHER INSTITUTIONAL
FACILITIES

ft!_~tK

1,804.639 :

3f,.551 :
101,254 :
2(1,314
41.011 :

1.~96.20f!

~9,129

30,022 :

878.943 :

2~,40A :
3.~30 :

:?2.ft03 :

~,179,790

162.213
65.255
96,665

209.292

1,524
12,04] :

:
661.551

205,9,59
343.373
:
TOTAL INSTITUTIONAL

TOTAL

.
.
.
-------------------------~-----------~-----------~~-----------~------------

T~9LE

29 -- AVERAGE ANNUAL SALES OF VENDED FOODS PER ESTABLISHMENT WITH FonD S[RVIC(, BY

KINO OF BUSYNESS AND FOOD~ ~!SprN!ED. 1979

-----------------------------------------------------------------------------------------VF~OI~C

KIND OF BUSINESS

MACHINES

DISPENSI~G

SPECIFIED

PRO~UCTS

:.---------~-------------------------------------~---------------
YOT
MILK AND
:
:SOFT DRTNKS : SANDWICHES: ICE CREAM
__________1____________1____________
..
.

~ANNED:

ITE~S

C~0COLAT(

_~-----------------------l------------l---kfl~~----l--

SEPARATE EATING PLACE

SEPARATE DRINKING PLACE
RETAIL STORES
HOTELS, ~OTELS, OR
TOURIST COURTS
CIVIC, SOCrAL OR
FRATERNAL ASSOCIATIONS
RfCREATtON OR AMUS[~ENr
PLAcrs
0THER PU8LIC OUTLETS

6,121

3,R'12

'300

150

4,29 Q
2,254

3,7,+0

5,790

6,153

TOTAL PURLIC
PRIVATE HOSPITALS
PUBLIC HOSPITALS
RESIDENTIAL CARE
FACILITIES
NURSING AND PERSONAL CARE:
FACILITIES
COLLEGES, UNIVERSITIES,
PROFESSIO~AL OR NORMAL
SCHOOLS
OTHER INSTITUTIO~AL
FAC'lLITIES

1,491'
2,809

3,559
4,404

1,495

2,6;1

2,725

3,373

,+,466

2,806

2,451

2.10~

2,1'=11
1,891,

1,990
2,962

2,272

..

2,,+25

lRO

1,849

2,870

1,295

3,920

11,726

3,162

:3,941

2,105

2,458

1,850

2,396

2,723

3,70n

1,850

2,4'51

1,890

1.125

TOTAL INSTITUTIONAL
TOTAL

4,404

2,513

4,24;

..
.

2,588

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ~ _ _ _ _ _ _ _ _ _ _ _ _ ~ _ _ _ _ _ _ _ _ _ _ _ _ 4 _ _ _ _ _ _ _ _ _ _ _ _ ~ _ _ _ _ _ _ _ _ _ _ ~_~ _ _ _ _ _ _ _ _ _ _ __

= r"OT

AVAILA"'LF.

C0NTINUED-

AVERAGE ANNUAL SALES OF VEN~ED FOODS PfR ESTABLISHMENT ~ITH FOOD SERVICE AY KINO OF RUSINESS
AND FnODS DISPENSED, 1979--CONTINUEO

TABLE 29

--------------------------------------------------------------------------------------~---------------VENDING ~ACHINES DISPENSING SPECIFIED PRODUCTS

KIND OF BUSINESS

------------:-cANDy-ANO--:-cRAcKERs;--:CQFFEE;-TEA;:-------------------------

FRUITS
:CONFECTIONS: COOKIES
COCOA:
OTHER
TOTAL
_______________________.:._.. ___________1-____________1___
____l ___________
.i.__________l ___________

....
V1

SEPARATE fATING PLACE

SEPA~ATE DRINKING PLACE
RETAIL STORES
HOTELS, MOTELS~ OR
TOURIST COURTS

CIVI~, SOCIAL OR

FRATERNAL ASSOCIATIONS
RECREATION OR AMUSE~ENT
PLACES
OTHER PUBLIC OUTLETS
TOTAL PUBLIC

I
.......

w
I

Z
:0:

2,61:7

~a~~

3,134

151')

3,AB~

900
5,790

1.62P

3,528

4,358

3,Oq~

1.266

79?
3,~~5

2,G59

3,60P
2,554

2.'+01

2,907

2, CJ 9 8.

2,R30

1,9,+3
1,2 R2

2,7GB
1,745

2~833

1,501

400

1,251

?,510

2,2=!'

ltq4~

2,823

3.424

7,2'?1

3,878

4,772

1,P. 5 0

2,,+58

2,458

1,850

2,176

:3, J2P

2.372

2,963

PRIVATE HOSPITALS
PUBLtC HOSPITALS
RESIDENTIAL CARE
FACILITIES
NURSINr. ANn oERSONAL CARE:
fACILITIES
COLLfGES, UNIVERSITIES,
PROFESSIONAL OR NORMAL
SCHOOLS
OT~ER INSTITUTIONAL
FACILITIES
TOTAL

5,743

..

INSTITUTIO~AL

l,2A9

,+,083

1,881
2,524

&

2,3()Q

1,950

0
0

11,912

1!62

691i

5,658

1,33R

8,047

2,170
6,213
10,1'30

2,R3P

1,458

7,407

2,326
3,A41

1.192

12,869
10, 5 3

2,346

3,gP,~

2,745

2,323

3,3po

4,P16
27,528
8,351
8,78~

2,'552

1,975
7,18
2,60fl.
3,010
.
.
.
.
.
-------------------------~------------~------------~------------~------------~------------~------------

TOTAL

--- = NOT

AVAILABLE.

2,488

Settling potato contracts with cash instead of spuds on the

commodity futures market can sidestep delivery and contract
settlement problems. Such cash settlements in lieu of phy
sical delivery are being considered on New York Mercantile
Exchange futures market for potatoes. Other commodities
could follow the potato lead.
This Economic Research Service report, recommending the
optional cash scheme, is reviewed as "one of the best orga
nised and well argued case studies of a futures market" by
the British Journal of Agricultural Economics. The focus of
this comp~ehensive study ordered by Congress is on the pota
tc economy, but the issues and problems are c:::.mmon to
other commodity futures markets.
WHILE THEY LAST! .
Order free copy of Performance of Futures Markets:
Case of Potatoes from:
Potato Futures (TB-1636)
EMS Rm_ 1664-S
U.S. Dept. Agriculture
Washington, D.C. 20250

The

..

"

Economic Indic8ton of 1M Firm Sector

~Fonn

......0:

luptrintendtnt of Docu~"t.
U... Gowemment Prtntlng Office
.........on. D.C. 20402

, . 0ftIM &1M 0iIIJ

Quantity

Chlrges

_EnclONd

_"_To/l4llNlil4lcl _ _

_ _ Sutlacriptions _ _

~tage

Foreign handling

MM08

OI'HA

U!'NS

DIscount

~,:

Refund

.-

Please enter my subscriPtion to Economic Indicators of the Farm Sector (ECIFS)

for one year ,at $13.00 Domestic; $16.25 Foreign.

Name-FIISI. Lasl

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