PORTION CONTROL

The art of controlling the size or quantity of food to be served to each

customer.

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.

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.

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.

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”.

CONVENIENT PORTIONED ITEMS.

Individual sachets of sugar, salt, pepper, sauce etc..

Cartons of milk, cream, butter, margarines etc..

Juice packs Break fast packs.

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.

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.

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.

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.

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.