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Abstract
Excerpts: A study was made of delivery practices of eight vending operations to retail and institutional food outlets. Three trips for each vending operation, or a total of 24 trips, were observed. The researcher studied delivery practices at 429 retail and institutional food outlets. The types of vending operations studied were ice cream, health and beauty aids, cake, bread, frozen food, dry grocery, milk, and soft drinks. The primary objectives were: (1) To observe and describe present industry practices, (2) to determine labor productivity, and (3) to offer recommendations to improve vending deliveries.