HTM 2030 Lecture Notes - Lecture 12: Serving Size, Redone

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: Iain Murray

Document Summary

Chapter 6 food production control 1: portions. Purchasing, receiving, storing, issuing, producing, selling, serving, and securing/recording sales. Each of these can be considered a system in itself. Food production control: establishing standards and standard procedures. Designed to ensure that all menu item portions conform to standards and that all portions of the same menu are identical. Portions of a given menu item should be identical to each other in 5 aspects: types of ingredients, proportions of ingredients, production method, quantity, appearance or presentation. To reach this goal, we need to develop standard procedures for each menu item: standard portion size, standard recipes, standard portion cost. The quantity of any menu item that is to be served each time that item is ordered. Every item on a menu can be quantified in one of three ways: by weight, by volume, or by count. Weight: normally expressed in grams frequently used to measure portion sizes, meat and fish, vegetables.