48. Is there any particular reason vhy you don't 

 serve any frozen processed seafood? 



_^ 43- 



. 44- 



SECTIOM D - CLASSIFICATIOII DAT* 



48a. Do you have any cold storage facilities vhlch 

 are used (or could be used) for keeping frozen 

 processed seafood'' 



tes 45-1 

 No -2 



IF "NO, • SXIP TO Q. 50 



b. About vhat Is your capacity in cubic feet? 46- 



Cu. Pt. 47- 



SOa. Is there any particular type of food that you 

 specialize In serving? 



Specialty 48-1 



No Specialty -2 



IF 110 SPECIALrr," SKIP TO Qk 51 



b. Itiat is your specialty? 



Steak or Chop House -4 Chinese Food -7 



Seafood -5 Italian Pood -8 



French Pood -6 Health Pood -9 



Kosher -0 



Other 



(Specify) 



51. On hoe aany days of the week are aeals served 

 here? 



7 days 49-1 



S days -2 



5 days -3 



Less than 5 -4 



52. ffhat is your seating capacity? 



* Seats 50- 



51- 



S3a. About hoa aany aaln. old-day (lunch) aeals do 

 you serve each weekday, excluding Saturday 



and Sunday? ff 52- 



53- 



b. Hoe aany of these are prlnarlly seafood aeals? 



H 54- 



55- 



c. About ho* najiy main aid-day (lunch) aeals do 

 you serve on Saturdays and Sundays? 



* 56- 



57- 



d Ho* aany of these are primarily seafood aeals? 



# 58- 



59- 



54a. About ho* aany mpln evening (supper) meals 



do you serve eoch aeekday. excluding Saturday 

 and Sunday? 



* 60- 



61- 



b. Ho* aany of these are primarily seafood meals? 



# 62- 



63- 



c. About ho* aany main evening (supper) meals 

 do you serve on Saturdays and Sundays? 



» 64- 



65- 



d. Ho* aany of these are primarily seafood meals' 



* 66- 



67- 



55. Ho* aany regular employees do you usually have 

 that are engaged in the preparation and serving 

 of food? H 68- 



69- 



56. In the last 12 months about ho* much did you 

 spend for food? $ .'^^' 



71- 



57. About ehat percentage »aB this of your total 

 operating cost? * "^2- 



SHOW CARD B 



58. In ahich of these groups eould you report your 

 total receipts from meals served during 1957 or 

 your last fiscal year' 



PLEASE SPECIFY) ,^ ooo („ »100,000_ -3 



Over tlOO.OOO -4 



59. About *hat is the average price per meal for 

 all the meals that you serve (excluding 

 liquor)? ( 74- 



75- 



60. VIPt OF POOP StRVICE OPERATIO N 



Claaa I 76; 



Res tau rant 



Cafeteria 



Hotel 



Motel 



Drinking Place 



Other 



(Specify) 



Claaa II 



Public School 



(Specify Type) 



Private School 



(Stiecify Type) 



In Plant Feeding 



(Specify Type) 



Other 



(Specify) 



Class III 

 Hospital 



(Specify Type) 



Home for Handicapped^ 



(Specify Type) 



(Specify Type) 



House of Correction . 



(Specify Type) 



(Specify) 



Claaa IV 

 Store 



(Specify Type) 



Lunch Counter, Stand 



Club 



(Specify Type) 



Other 



(Specify) 

 Name of Person(s) Intervieaed 



Title. 



Name of Establishment 



Address . 



City State, 



Telephone No. 

 Intervle*er__ 



Time Interview Started, 

 Time Interview Ended — 

 Validated By 



-3 

 -5 



_C. F. t 77- 



Date 



_A»I 78 



PM 



IHT.DUP..D.C.60- II71H 



