Portion control

Is giving a definite amount of food for a definite percentage of profit. It is the measurement of portions to ensure that the correct amount of an item is served.

It provides a basis for estimating correct amounts of food to purchase

It decreases plate waste It standardizes expected portion yield Enables dietitians to plan use of food,

labor, time, and equipment efficiently Provides a basis for setting selling

prices

Combines with other foods served to give eye and taste appeal

Is adjusted to differences in food habits and needs of the people served

Is price consistently in relation to its cost

Is of uniform size

Establishment of standard measures to be served, in terms of standard measures and weights

Analysis of portion control cost Instruction on established portions for the

employees Establishment of basic standards, easily prepared

and served with equipment available Provision of necessary equipment to secure

standard portions Establishment of portions and selling prices which

are acceptable to the client.

In most food operations the customer has the right to select any item, which is on the menu or on display. However a customer does not have the right to challenge the established way of serving most items.

The customer should not have to take part of the portion he does not want. However, substitutions should be made only of items of equal cost.

When a customer is dissatisfied with any item, the server should exchange it without argument, even though he may think there is no reason for the exchange. Let the customer be judge of the food.

It is important that serving employees know the standard portion for each item they serve. Careful thought should be given to setting the size of each portion.

When a customer sees an attractive display on the counter, he expects that each item will be served attractively, reflecting in small way the appearance of the entire country.

Use servers for uniforms portions. First, all plates are served with the same amounts, thus no favoritism is shown to certain guests. The use of portion servers can improve the appearance of the plate, which is the picture you have prepared for your guest. Lastly, if you use a standardized recipe and serve with the recommended server, there will be little worry about of running out of food.

It is important to provide counter for holding foods before they are actually served to the customer. Steam tables, Bain maries, hot food lamps and cabinet as well as reach- in and pass- thru refrigerators are used for this purpose

To control pastry portions, markers are often used when cutting pie and cake. When using a marker, it is important to center it so that all pieces will be of the same size.

Ice cream scoops Butter cutter Ladles or dippers Portion cups, paper Individual serving dishes Ounce scales

Pans Pie marker Custard cups Cake marker Muffin pans Cheese cutter

Portion control actually begins with the measuring of ingredients. If this s not done correctly, then the yield of the recipe will be thrown off

Portioning, for service may be done by the cook, as in short- order restaurant, or by the service personnel, as in a cafeteria. The ff. tools & techniques are used:

COUNT- example: 1 slice of ham per order; 5 shrimp per order.

WEIGHT- example: 4 ounces of sliced ham per order

VOLUME- ladles, scoops and kitchen spoons come in standard sizes and are used for portioning.

EVEN DIVISION- example: cutting a pie into 8 equal wedges; cutting a pan of lasagna 4 by 6 to make 24 equal portions

STANDARD FILL- standard size dishes, cups or glasses are filled to a given level, as judged by the eye.

If your recipe yields, lets say 20 four ounce portions, and you need 30 five-ounce portions, you must add a few extra steps to the conversion process.

1. Determine total yield of the recipe by multiplying the number of portions by the portion size: Portions x portion size = total yield (old)

2. Determine the total yield you desire by multiplying the desired number of portions by desired portion size.

3. Divide desired yield by recipe yield to get conversion factor

4. Multiply each ingredient by the conversion factor.

Place receiving container, if any, on the scale

Set the scale so that it reads zero. Add the item being weighed o the

container 9 or place on the scale, if no container is used until the scale reads desired weight.

To be able to weigh ingredients, you must observe the difference between AP weight and EP weight.

AP WEIGHT- is the weight of the item as purchased, before any trimming is done

EP WEIGHT- is the weight after all non- edible or non- servable parts have been trimmed off

If a recipe calls for 2 lb. potatoes and the first instruction is scrub peel, and aye potatoes, then you know that AP weight is called for.

If the recipe calls for 2 lb peeled, diced potatoes, then you know that EP weight is called for. You will need more than 2 lb. AP.

Is the process of getting the right product into a facility and to be consumed at the right time and in a form that meets pre-established standards for quantity, quality and price.

RIGHT QUALITY- this means acquiring the good or services at the desired specifications

RIGHT QUANTITY- the quantity purchased must be enough for immediate consumption not unless there is a need o purchase extra stocks when there is an unanticipated increase of price or food shortage

RIGHT PRICE- the items must be purchased at the lowest possible price but one must be sure that it meets required specifications.

RIGHT SOURCE/ PLACE- the items must be purchased at the lowest possible price but must be sure that it meets required specifications

RIGHT TIME- time deliveries is a must. Buying foods in season should also be considered since they are usually cheaper and of better quality and when they are out of season.

RIGHT COST- you should always keep in mind any additional costs that may be incurred due to transport, shipping and delivery.

Identification of need to be filled by an outside source.

Development of specifications or detailed descriptions of desired product

Determination of quantity needed Market research regarding product quality Negotiations with seller and order

placement Receiving of items and transfer into

proper storage Issuing items of items

MAINTAIN ADEQUATE SUPPLY MINIMIZE INVESTMENT MAINTAIN QUALITY OBTAIN THE LOWEST POSIBLE COST MAINTAIN THE COMPANY’S

COMPETITIVE POSITION