LIST OF TABLES - Continued 

 Table Page 



55 Public eating places serving fish or shellfish indi- 

 cating type of supplier from vrfion fish and shellfish 



are usually received Sh 



56 Public eating places serving fish or shellfish indi- 

 cating distance of establishments from suppliers, ... $$ 



57 Public eating places serving fish or shellfish indi- 

 cating frequency of ordering frozen fish or shellfish • 56 



58 Public eating places serving fish or shellfish indi- 

 cating whether supplier usually delivers fish and 

 shellfish or it is picked up by eating place 57 



59 Public eatijig places serving fish or shellfish indi- 

 cating the need for a grade or quality standard for 



fish and shellfish purchased, by geographic region, , , 58 



60 Public eating places serving fish or shellfish offering 

 suggestions or ideas on how the fisheiy industry might 

 help public eating places sell more fish and shellfish, 



by geographic region ..•.. 59 



61 Quantity, value and average price per pound of fresh, 

 frozen and canned fish and shellfish bought by public 

 eating places serving fish and shellfish, hy geographic 

 region and species 60 



62 Quantity, value and average price per pound of fresh, 

 frozen and canned fisli and shellfish purchased, seven 

 day period, by public eating places serving fish and 

 shellfish 6I 



63 Principal species of fish and shellfish purchased by 

 public eating places serving fish and shellfish, seven 



day period, ranked according to quantity and value, . . 62 



6li Number of methods used by public eating places serving 

 fish and shellfish to promote sale of fish and shell- 

 fish meals «, 63 



65 Public eating places serving fish and shellfish indi- 

 cating methods found most effective in promoting sales 



of fish and shellfish meals , 6I1 



66 Public eating places serving fish and shellfish indi- 

 cating whether offering "fresh" fish and shellfish 

 would or would not help sell more fish and shellfish 



meals 65 



IX 



