Record No. 



26. 'Vhat system do you have to prevent the accumulation of old stocks of frozen 

 packaged fish and shellfish in your display cabinet? 



rotate packages when cabinets are replenished 



_prevent overstocking to insure fast turnover 



other (explsin) , 



27. Which of the following methods do you currently use in determining your 



selling prices for frozen packaged fish and shellfish products? (read list, 



fixed percentage markup on all fish products 



fixed percentage markup on individual fish products 



price suggested by distributor 

 other 



28. '.That is your approximate current percentage markup for frozen packaged fish 

 end shellfish products? % 



29. At what temperature do you keep your frozen food cabinet? °F. 



30. Do you have frozen food storage space other than your display cabinets? 

 yes - If yes, at what temperature is it kept? °F 



no 



31. Have your sales of frozen packaged fish and shellfish products increased, 

 decreased or remained about the same during the past year 



increased - ask question 32 



decreased - ask question 32 



remained about the same - ask question 33 



32. Vi/hat factors do you think were responsible for the change in your frozen 

 fish sales? 



modernized display cabinets 



improved methods of displaying and handling fish in the store 



increase in all frozen food sales 

 . . qreator variety of frozen fish available 



promotion 



other (explain) . 



33. Do you handle frozen packaged fish and shellfish as profit items or as a 

 service to your patrons? 



profit item service item both 



34. Do you think the consumer would prefer a standard size package or varying 

 sized packages to meet the needs of different sized families? 



standard size different size , don't know 



172 



