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dskmvld dskmvld
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3 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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3 years ago
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dskmvld Author
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3 years ago
Correct Slight Smile TY
SUmmerPeople
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Yesterday
I appreciate what you did here, answered it right Smiling Face with Open Mouth
Morgan-C
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2 hours ago
Good timing, thanks!
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