Mav, 1929J Dkmand for Vegetables and Poultry 5 



The investigation was carried on during August 1928, which is notably 

 the busiest part of the hotel season. In many instances, the managers 

 and stewards were rushed, so that the time was limited which they could 

 allow for interviews. Courteous treatment was received in all cases and 

 appreciation of the problem often expressed. These men were not ac- 

 quainted with agricultural problems to the same degree ; consequently, 

 they varied in their opinions and interest in the subject. Furthermore, 

 some of the hotels were better situated than others in that they were 

 located near commercial gardeners. As a result, opinions differed regard- 

 ing the satisfaction received from home-grown products, depending upon 

 the experience of the stewards in purchasing from local sources. Ac- 

 cording to their replies they arranged themselves quite definitely in two 

 groups ; those who were or were not satisfied with local products. 



Through the courtesy of several Boston wholesalers vegetable prices 

 paid them by the hotels were secured. Additional prices covering the 

 same period were secured from local producers located near the hotel 

 district. It was not convenient to obtain prices paid by each hotel as 

 the records were not easily available. The few prices procured were 

 taken direct from the order sheets or given by the stewards from memory. 



When visiting the hotels, inspection was made of the vegetables and 

 poultry products in the refrigerator rooms. By this method, it was pos- 

 sible to note the quality, grade and brand of products from different 

 sources and to learn the types of containers and packs used. 



Checking up on the grades of the different vegetables purchased by 

 the hotels and comparing with the grade requirements desired by the 

 stewards showed quite definitely that all vegetables would have to be at 

 least of U. S. No. 1 grade to satisy the demand. Many times it would 

 require products of U. S. Fancy grade to fulfill the extra qualifications 

 demanded by the stewards. 



Demand for Vegetables 



Although the investigation was limited in many ways because much 

 of the information is based on the preferences of the hotel stewards, 

 it is hoped the following outline will give a clearer idea of the require- 

 ments of the hotel demand. By examining Table 2, it will be noted there 

 is much variation in the amount of vegetables used weekly by each hotel. 

 This is due to varying hotel capacities, preferences and also to the ex- 

 tent to which each hotel had been able to purchase satisfactory products. 

 Often a hotel used more spinach, peas, or head lettuce per guest than 

 another because it could procure them locally. 



The Boston box and bushel basket were the containers generally used. 

 Occasionally an extra charge is made for the container by Boston whole- 

 salers. At such times the stewards choose the one which was the cheap- 

 est. When there is a shortage of storage space in the hotel refrigerator 

 rooms, it is necessary to stack the goods. This is accomplished in an 

 orderly manner when the products are put up in substantial containers 

 of uniform size and shape. When local growers supply the hotels it is 

 customary for the boxes to be returned although one steward stated that 

 this was a nuisance. 



