1. 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

2.  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

3.  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.

4.  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.

5.  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.

6.  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.

7. PORTION CONTROL

8. 1. It provide a basis for estimating correct amount of food to
purchase.
2. It decrease plate waste.
3. It standardize expected portion yield
4. It enable dietitians to plan use of food, labor, time &
equipment.
5. It provide a basis for setting selling prices.

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

10.  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.

11.  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.

12.  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.

13.  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.

14.  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.

15.  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.

16.  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.

17.  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.

18. 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.

19.  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

20.  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.

21. 1. COUNT
2. WEIGHT
3. VOLUME
4. EVEN DIVISION
5. STANDARD FILL