METHODS AND PRACTICES OF RETAILING MEAT 7 
The operation of meat markets in Los Angeles by the Chinese, 
although not a considerable factor in that market as yet, has shown 
marked progress during the last five years. They cater to wholesale 
and restaurant trade, small store trade, and consumers. Conditions 
under which they operate are the same as in Oakland. Their stores 
in most cases are prominently located in the down-town sections. 
Outside of the locality known as " Chinatown,'^ Chinese meat 
markets are not an important factor in meat distribution of San 
Francisco. The study showed 10 Chinese meat markets in this 
area. All cater principally to people of their own nationality. There 
is a general lack of sanitation and little or no protection from flies 
and dirt. Because of the limited area in which they operate they are. 
not considered an important factor in the retail meat distribution 
of San Francisco. 
RELATIVE EFFICIENCY OF DIFFERENT TYPES OF RETAIL MEAT 
STORES 
Efficiency was found in all types of stores and in both large and 
small. Efficiency measured by low cost of operation was found 
chiefly in the cash-and-carry plan of merchandising. Factors that 
have featured the growth of this system are: Logical elimination of 
service costs, increased volume, more frequent turnovers, lower 
price, and a thorough knowledge of all details. This study revealed 
the fact that efficiency in operation is not due to size, number of units, 
or large capital employed, but is due more particularly to the quali- 
fications and practical knowledge of the management. This involves 
administrative ability, use of sufficient equipment, honest methods 
and truthful advertising, and a personality that inspires confidence. 
The study further showed that the operator of the small store, if it 
has the proper supporting population, who has a practical knowledge 
of the business and possesses the other necessary qualifications, has 
practically the same chance as the large operators. The business of 
retailing meats is a technical one and requires a form of specialization 
not generally appreciated heretofore. 
Without exception, all stores that were found to be inefficient to a 
marked degree are of the small or single type, and included straight 
meat markets and combination stores, whose operators lacked the 
fundamentals of modern merchandising. 
The service store has a distinct field of operation in which loca- 
tion and environment are of prime importance. Despite the trend 
toward cash-and-carry in the retail meat trade, many service stores 
showed a business of continuously healthy growth. 
PRACTICAL KNOWLEDGE OF PROPRIETOR 
The survey showed that a very large percentage of men engaged in 
the retail meat business do not realize the value of knowledge of 
business in retailing meats. Many state that they are in the business 
because profits looked large. They possess only a general knowledge 
of the business, and know practically nothing of its requirements. 
They know little of quality in meats and can not distinguish sex or 
'■ class, do not know the value of cutting tests as a basis for price 
determinations, and are guided by prices advertised by some local 
competitors. To a great extent their business is operated mostly on 
