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dskmvld dskmvld
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4 years ago
How can portion control reduce waste in buffet operations?

▸ Preportion casseroles, cut proteins into smaller sizes, separate portions, and use right serving utensils

▸ Substitute items when market prices increase, arranging in pans so that portions appear to be generous

▸ Replenish with less food but more frequently so product is fresh but perception is not that supply is bottomless

▸ Serve larger-size portions so that guests fill up more quickly and are less likely to return for second helpings
Textbook 
ManageFirst: Principles of Food and Beverage Management

ManageFirst: Principles of Food and Beverage Management


Edition: 2nd
Author:
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zachcarytcriszachcarytcris
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4 years ago
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dskmvld Author
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4 years ago
Helped a lot
jamesbove
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Yesterday
You make an excellent tutor!
nicolepope23
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2 hours ago
this is exactly what I needed
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