Homework Clinic
Hands-on Clinic => Food and Culinary Arts => Topic started by: c0205847 on Jun 15, 2020
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How can portion control reduce waste in buffet operations?
◦ Preportion casseroles, cut proteins into smaller sizes, separate portions, and use right serving utensils
◦ Substitute items when market prices increase, arranging in pans so that portions appear to be generous
◦ Replenish with less food but more frequently so product is fresh but perception is not that supply is bottomless
◦ Serve larger-size portions so that guests fill up more quickly and are less likely to return for second helpings
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Preportion casseroles, cut proteins into smaller sizes, separate portions, and use right serving utensils
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thank you