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Author Question: A manager of a high volume cafeteria is concerned that food costs may be adversely effected because ... (Read 117 times)

RODY.ELKHALIL

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on: Aug 20, 2020

Question 1

A food that is measured or weighed prior to going to the service line is known as a
◦ fractional serving.
◦ pre-portioned item.
◦ standard serving.
◦ portion controlled item.

Question 2

A manager of a high volume cafeteria is concerned that food costs may be adversely effected because of portion control. The cafeteria's most popular item is a meat and two vegetables served on one plate. How can the manager insure that standardized portions are being given without slowing down the production of the fast moving line?
◦ Require the use of a portion scale for each serving.
◦ Require the use a sectioned plate and scoops for portion control.
◦ Have the servers count the slices of meat and the number of green beans that go on each plate.
◦ Encourage the staff to develop a "feel" for the proper serving size for each item.
ManageFirst: Controlling Foodservice Costs ¦ National Restaurant Association ¦ 2nd Edition
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Marked as best answer by RODY.ELKHALIL on Aug 20, 2020

morganmarie791

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Reply #1 on: Aug 20, 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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RODY.ELKHALIL

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Reply 2 on: Aug 20, 2020
Wow, this really help

amandanbreshears

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Reply 3 on: Yesterday
:D TYSM

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