MANAAGEMENT:•Menu pattern•Simplification menu•Menu chart•Standard recipe file•Basic recipe w/ variation•Standard form for requisition•Good filing system•Schedule for buying•Counting devices, charts & graphs•Up-to-date library of helpful books

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

Schedules Definite direction for workers Detailed work schedule for new workers Use of computer & calculators

RANGE UNIT Use of wire whip for mixing. Grind several food. Keep out breadcrumbs on hand. Weigh all portion.

Use vegetable brushes. Use correct knives for peeling Hold a cluster of beans/ carrot in hand. Peel onions under water Avoid peeling potatoes Use whole vegetable if possible. Use all machine & labor-saving devices.

Trim lettuce & place in plastic bags in refrigerator. Use assembly line system for salad assembly. Drain all salad ingredients. Use a knife wrapped w/ oil paper to separate butter cubes. PASTRY UNIT Weight rather than measure. Collect all the ingredients & pre-portion them.

Use largest size equipment for weighing. Avoid unnecessary handling of dough & batter. Keep mixture of sugar, cinnamon on hand. Use carts, racks or tray for transporting supplies. Use marker to obtain even cuts Chill cream before beating cream Use thermometers, thermostats & timers.

PORTION CONTROL

1. It provide a basis for estimating correct amount of food to purchase.

2. It decrease plate waste.3. It standardize expected portion yield4. It enable dietitians to plan use of food, labor, time &

equipment.5. It provide a basis for setting selling prices.

Food served to give eye & taste appeal. Adjust to differences in food habit. Priced consistently in relation to cost. Uniform size.

Establish of standard measures to be served. Analysis of portion control. Instruction on established portion for the employees. Establishment of basic standard, easily prepared &

served. Provision of necessary equipment to secure standard

portion. Establishment of portion & selling price w/c are

acceptable to the client.

The customer has the right to select any item, however a customer does not have the right to challenge the established way serving most item.

Example;If the customer wants spaghetti & meatballs serve as “

mostly meat & a little spaghetti” the serving personnel should say, I am sorry, we do not serve our spaghetti that way.

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

Example;If the customer does not want any bread on a meat omelet

order, he should be advised that rice may be substituted.

When a customer is dissatisfied w/ any item, the server should exchange it without argument, even though he may think there is no reason for exchange.

The employee should always bring the unsatisfactory item to the kitchen & call it to the manager’s attention.

It is important that serving employees know that standard portion for each item they serve.

It is important that every customer gets portion of identical size.

PORTION SERVED ATTRACTIVELY When a customer sees an attractive display on the counter he

expects that each item will be served attractively.

The portion should be placed neatly on the dish or on the plate w/o splashing.

Orders are more attractive & appealing when served in the center of the dish w/o any food on the edge.

Food should never be touched w/ the fingers.

Use servers for uniform portion. Plate are served w/ the same amount Use portion server can improve the appearance of

the plate. Scales used to accurately weigh ounce or grams for

checking the size of meat, fish, & poultry.

It is important to provide counter for holding food before they are actually served,

Hot food cools quickly on cold plates.

The temperature on all hot food counter unit should be adjust to suit the food that is displayed.

Example;

Soup should be almost boiling but vegetables should not be hot enough to dry out.

SERVING DESSERT

To control pastry portion, makers are often used when cutting pie & cake.

Ice cream scoops Butter cutter Ladles Portion cup Individual serving dishes Ounce scales

Individual casserole Baking dishes Pans Pie maker Custard cup Cake market Muffin pans Cheese cutter

The measuring of ingredients. When portioning use by count. Measured according to instructions.

PORTION CONTROL IN PLATING & SERVICE

Portioning for service may be done by the cooks or by service personnel.

1. COUNT2. WEIGHT3. VOLUME4. EVEN DIVISION5. STANDARD FILL