portion control

1. PORTION CONTROL
The art of controlling the size or
quantity of food to be served to each
customer.

2. Amount of food allowed
depends upon 3 consideration
 TYPES OF CUSTOMER OR ESTABLISHMENT.
There will obviously be a difference in the size of
portion served, eg. To those working in heavy
industry and female clerical workers. In a restaurant
offering a three course table d’hote menu for 100
Rs including meat, the size of the portion would
naturally be smaller than in a luxury restaurant
charging the same amount for the meat on an a’la
carte menu.

3.  THE QUALITY OF THE FOOD.
Better quality foods usually yields a greater number of
portions than poor quality food eg.. Low quality
stewed food often needs so much trimming to get 6
portion a kilo, and the time and labor also losses
money. On the other hand, good quality stewing
beef will often give eight portions to the kilograms
with much less time and labor required for
preparation.

4.  THE BUYING PRICE OF THE FOOD:
This should correspond to the quality of the food if
the person responsible for buying has bought
wisely. A good buyer will ensure that the price paid
for any item of food equivalent to the quality – in
other words a good price should mean good quality,
which should mean a good yield, and so help to
establish a sound portion control. If on the other
hand, an inefficient buyer has paid a high price for
indifferent quality food then it will be difficult to
get a fair number of portion, and the selling price
necessary to make the required profit will be too
high.

5.  Portion control should be closely linked with
the buying of the food, without a good
knowledge of food bought it is difficult to
state fairly how many portions should be
obtained from it.
 A golden rule should be “a fair portion for a
fair price”.

6. CONVENIENT PORTIONED
ITEMS.
 Individual sachets of sugar, salt, pepper,
sauce etc..
 Cartons of milk, cream, butter, margarines
etc..
 Juice packs
 Break fast packs.

7. PORTION CONTROL
EQUIPMENTS
 SCOOPS – ice creams, mashed potatoes.
 LADLES- soups or sauces / gravies.
 FRUIT JUICE GLASSES- for juices.
 SOUP PLATES OR BOWLS-
 MILK DISPENSERS-
 TEA MEASURING MACHINES- COFFE
MACHINES
 INDIVIDUAL PIE DISHES-
 PUDDING BASINS-
 MOULDS-
 BREAD SLICING MACHINES.

8. METHODS OF MONITORING
PORTION CONTROL.
 BY DIRECT SUPERVISION.
 BY SALES ANALYSIS.
 BY COMPARING THE REQUISITION OF EACH
DEPARTMENT WITH ISSUES.
 ORDERING THE RIGHT QUANTITY AND
QUALITY FOODS.
 PROPER CHECKING THE SERVICE OF FOOD.

9. PURPOSE OF PORTION
CONTROL.
 To ensure fair portions for each customers.
 To see that each department utilizes
purchases to the full.
 To control waste.
 To ensure that standard costing are as
accurate as possible.

10.  The food cost can also be known in advance
if the price column is introduced providing it
is kept up to date with any price changes.
 The standard recipe will give a warning
when the price charged becomes uneconomic
and an increase becomes necessary.

11. Effects or irregular or badly
administered portion control…
 Dissatisfied customers resulting in a decrease
of business.
 Food costing will be inaccurate, affecting
profit.
 A lack of sense of responsibility among
personnel leading to a loss of standard.