The data presented in this report are compiled from the results of the Annual Survey of Services 2009. The objective of the survey is to gather information on the services sector for studying the structure and performance of the various activities in the sector. The data are also used for the compilation of national accounts, input-output tables and other related studies. In addition, the results are used by policy makers, economic planners, academicians, the business community and other interested users in their work. Legal Authority The survey is conducted under the Statistics Act (Chapter 317), which makes the submission of returns mandatory. Individual returns received are kept in confidence in accordance with the Statistics Act. Scope and Coverage The food & beverage services industry comprises establishments engaged in the sale of prepared food and drinks for immediate consumption. Please refer to Appendix I for the detailed activities covered. The data in the report include all establishments and government statutory boards engaged in food & beverage services but exclude government ministries and departments. Hawkers and stallholders not registered with the Accounting & Corporate Regulatory Authority (ACRA) and establishments engaged in food & beverage services in connection with the provision of lodging are also excluded. Sample Selection The sampling frame is based on the list of ‘live ’ establishments obtained from the Department’s establishment database. The database is updated regularly using information obtained from administrative and survey sources. The sampling method for the survey was based on stratified random sampling. All establishments in the sampling frame were first stratified by activity and within each activity, establishments were stratified by operating receipts into three size strata (large, medium and small). All establishments in the large size stratum were selected with certainty whereas the firms in the medium and small size strata were selected using simple random sampling without replacement. The Lavallée and Hidiroglou method was used to determine the size stratum boundaries and sample sizes that minimise the total sample size required to achieve the target level of precision of estimation. 8 Food & Beverage Service
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