Problem
Explain the reasoning behind the following action plans taken by a restaurant:
In order to estimate the required supplies for a particular occasion or event, such as a banquet, a portion control chart must be read prior to determining the amounts of food items to be ordered for any size banquet.
A portion control chart can be used to estimate the amount of primary ingredients and supplies needed to make a certain number of menu servings. The fundamental goal of establishing a purchasing standard is to ensure that adequate quantities of all food are available to meet daily needs. A portion control chart will be found in the majority of restaurants.
To develop and sustain these standards, food inventory must be incorporated into daily routine. Having predetermined par levels-the amount you should have on hand to complete the following order-will be useful in this regard. Integrating these par levels into your usual ordering sheets or ordering system will make managing new inventory a breeze.