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Retailing Quality Seafood for a Profit

Seafood departments have been one of the fastest growing services within the grocery trade during the last 14 years. Nearly half of over 29,700 supermarkets nationwide sell seafood. Consumer appetites and the grocery industry's aggressive investment in upscale departments have created a stable market. Despite seafood's continuing appeal, many operations are not profitable.

Improving the Performance of Full-service Retail Seafood Departments by Michael Haby, Russell Miget, Thomas Rippen, and Charles Coale, Jr., examines how quality management control can improve the profitability of selling seafood. This book focuses on the work of specialists from Texas Sea Grant with assistance from Sea Grant personnel in Virginia and Maryland. Written for managers or managing teams of retail food chains, it transfers over a decade of research into practical ideas for designing and implementing quality and safety programs for successfully marketing seafood.

Improving the Performance of Full-service Retail Seafood Departments emphasizes the importance of a predefined program to reduce product loss through contamination. It also describes a series of research-based and error-proofed operating procedures designed for maximizing both consumer safety and vendor profit in contemporary seafood departments.

This 176-page book can be purchased for $39.95 from the Texas Sea Grant Program Web Site or by calling 409.862.3767. Order publication number TAMU-SG-99-502 (ISBN1-883550-04-1).


By Sea Grant Staff
February 2000

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