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Author Question: How can portion control reduce waste in buffet operations? (Read 323 times)

c0205847

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on: Jun 15, 2020
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
ManageFirst: Principles of Food and Beverage Management ¦ National Restaurant Association ¦ 2nd Edition
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Marked as best answer by c0205847 on Jun 15, 2020

jasonq

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Reply #1 on: Jun 15, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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William Norris

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Reply #2 on: Feb 27, 2021
thank you
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