Cover Image

Methods and practices of retailing meat /

Bibliographic Details
Main Author: Davis, William Clare, 1904-
Corporate Author: United States. Department of Agriculture
Format: Government Document Book
Language:English
Published: Washington, D.C. : U.S. Department of Agriculture : Government Printing Office, 1926.
Series:Department bulletin (United States. Department of Agriculture) ; no. 1441.
Subjects:
Meat industry and trade > United States.
Retail trade > United States.
Commerce de détail.
Meat industry and trade
Retail trade
Table of Contents:
  • Factors studied
  • Number of stores in relation to population
  • Location of store. pp. 2.
  • Types of stores. pp. 3.
  • Relative efficiency of different types of retail meat stores
  • Practical knowledge of proprietor. pp. 7.
  • Sources of supply and methods of buying. pp. 9.
  • Facilities and equipment. pp. 10.
  • Sanitation. pp. 11.
  • Local inspection
  • Bookkeeping. pp. 12.
  • Salesmanship and selling practices
  • Misleading practices and deception. pp. 13.
  • Frequency of turnover
  • Cutting tests. pp. 15.
  • Disproportionate demand for cuts. pp. 16.
  • Spread between wholesale cost and retail prices. pp. 17.
  • Minor factors in retail trade. pp. 20.
  • Recommendations. pp. 21.