1. Portion Control Visual 1

2. Visual 2 Introduction The last customer deserves the same quality as the first customer.

3. Visual 3 Video Segment – Portion Control

4. Visual 4

5. Visual 5 Portion Control requires following Standardized Recipes exactly.

6. Visual 6 Planned portion size controls cost, controls waste, and satisfies our customers.

7. Visual 7 Serving larger portions increases food costs.

8. Visual 8 Portion control helps minimize waste.

9. Visual 9 Serve equal portions to all customers for customer satisfaction.

10. Visual 10 Without portion control there are many problems.

11. Visual 11 Methods of Portion Control cutting measuring weighing counting

12. Visual 12 Uniform servings ensure accurate yield.

13. Visual 13

14. Visual 14 Other methods used to portion food are weighing and counting.

15. Visual 15 Steamtable Pan Capacity Chart shows approximate capacity of common steamtable pans.

16. Visual 16 Understanding portion control is important.

17. Visual 17 This training was conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

18. Visual 18 National Food Service Management Institute The University of Mississippi Mission: To provide information and services that promote the continuous improvement of child nutrition programs Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs