Portion Control Flashcards
0
Q
What do caterers need to think about when costing there foods?
A
Cost of all ingredients
Overheads
Labour costs
How much profit they want to make
1
Q
What can you use to measure portions?
A
Scoops and ladles Single portion containers Garnish Counting Weighting scales
2
Q
What’s the formula for the selling price that covers overheads, labour costs and makes a profit?
A
Selling price per portion= (cost of one portion x 100) divided by 40
