Cost Control and Purchasing, Week 6 Discussion Forum help

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Cost Control and Purchasing, Week 6 Discussion Forum help

Week 6 Discussion Forum 1 

Part 1: Primary Task

A major cost control in restaurant and foodservice operations is portion control. Portion control is the amount of food in a serving as determined by the standardized recipe or the company standard. Managers need to establish systems and standards in all area to ensure potion controls can be applied and monitored. Along with standardized recipes proper potion control devices should be used for serving consistency. There are a variety of tools that can be used to help the portioning process. By using the correct portioning tools, prep cooks, line cooks, and service staff all do their part in controlling food costs, increasing customer satisfaction, and boosting the operation’s bottom line.

Part 1

Choose one of the following methods to assist for your paper submission

Choice #1

  • Discuss the importance of portion control to food cost.
  • Identify the importance of training, monitoring, and follow-through as they relate to the service team.
  • Explain the importance of product usage and waste reports to control the cost of high-cost food items.