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Definition Of The Foodservice Industry And Methodology For Estimating Selected Statistics

Author

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  • Van Dress, Michael G.

Abstract

Eating out no longer is reserved for special occasions. Expenditures for eating out now account for 41 cents of every food dollar, up from 27 cents in 1960. Growth has been phenomenal. With growth, changes were inevitable --changes in the structure and organization of the industry, in food purchasing and ordering practices, in the mix of foods served, and in food marketing and distribution systems. _Such changes affect food producers, manufacturers, middlemen, and consumers. This report provides a framework for measuring changes occurring in the foodservice industry. It defines the industry and its many segments and describes a methodology for estimating the retail and purchase values of meals and snacks and the quantity of food moving through the industry on a market segment-by-segment basis.

Suggested Citation

  • Van Dress, Michael G., 1984. "Definition Of The Foodservice Industry And Methodology For Estimating Selected Statistics," Staff Reports 277648, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uerssr:277648
    DOI: 10.22004/ag.econ.277648
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    File URL: https://ageconsearch.umn.edu/record/277648/files/ers-report-154.pdf
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    Cited by:

    1. Economic Research Service, USDA, 1986. "Food Marketing Review, 1985," Agricultural Economic Reports 305720, United States Department of Agriculture, Economic Research Service.

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