Excerpts from the report: This is the second of two reports based on research in hotel and restaurant meat-supply houses. The first report dealt with custom-service houses, which prepare fresh meat to customer specifications and deliver orders, usually on the same day they are placed. This second report covers supply houses that prepare and freeze packages of portion-controlled steaks, chops, and meat patties (packages that contain a definite number of uniform pieces that are of the same weight) , and usually deliver orders from inventory. The objectives of this research were to evaluate in-plant operations to determine which work methods and types of equipment are the most efficient, and to develop layout principles to be used as guides in the planning of new houses or the expansion of existing ones.