Standard Portion Size (Definition, Objectives and equipment used): Production Control

Over-portioning results in the restaurant’s owners being treated unfairly.Under portioning results in the restaurant’s guests being treated unfairly.

A Standard Portion Size represents the amount (weight, count, size or value) of each food item that is sold to the guest for a stated price and should be established for all items, including appetizers, main courses, vegetables, salads, desserts, beverages, etc.

The main objective of standard portion size is to serve the guest with a measured quantity of food for which he is paying, thereby earning guest satisfaction.

It is used as a tool for controlling staff activity regarding production & sales and determining the standard cost per portion.

Some examples of standard portion control tools are – scoop, spoon, ladle, peg measure, soup bowl, pony tumbler, etc.

You can Also Check: Institutional And Industrial Catering