Publisher's Synopsis
Excerpt from Potato Preferences Among Restaurant and Hotel Buyers
The person in each establishment who was interviewed was the one who was responsible for buying potatoes. In most cases, this was the owner or manager; in others, the cook or chef. In a very few establishments, waiters, bartenders, or other service personnel did this buying.
Only about 1 buyer in 50 among the independent establishments had had any special training in the purchasing of food, under a broad definition which included such training as courses in home economics, dietetics, and restaurant management. This ratio was somewhat higher among the buyers for chains and hotels.
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