ABSTRACT
The purpose of this study was to examine the role of packaging in the non-commercial foodservice industry. In general it examined the identification and the evaluation of packaging criteria as they relate to foodservice purchasing. A survey of non-commercial foodservice operators in all 50 states was conducted to determine their attitudes on the packaging and the evaluation of the purchasing criteria used by the operator or purchaser. The sample group of 900 was asked to consider product usage relative to the package or container and product/service mix. Statistical analysis was performed to determine differences in the packaging criteria identified. The analysis suggested cost to be the most important attribute for the foodservice professional.