Portion Control

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Introduction

The last customer deserves the same quality as the first customer.

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Video Segment – Portion Control

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Portion Control requires following Standardized Recipes exactly.

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Planned portion size controls cost, controls waste, and satisfies our customers.

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Serving larger portions increases food costs.

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Portion control helps minimize waste.

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Serve equal portions to all customers for customer satisfaction.

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Without portion control there are many problems.

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Methods of Portion Control

• cutting• measuring• weighing• counting

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Uniform servings ensure accurate yield.

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Other methods used to portion food are weighing and counting.

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Steamtable Pan Capacity Chart shows approximate capacity of common steamtable pans.

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Understanding portion control is important.

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This training was conducted by the

National Food Service Management InstituteThe University of Mississippi

www.nfsmi.org800-321-3054

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National Food Service Management Institute The University of Mississippi

• Mission: To provide information and services that promote the continuous improvement of child nutrition programs

• Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs