Question: 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