Food Cost Control: Holding and Serving

The most important aspect of holding food from a cost control standpoint is to keep it safe so it does not have to be discarded. Holding it properly also helps maintain quality. If the resident does not eat it, that is waste.

A critical aspect of serving is portion control. This applies prior to meal service when salads and desserts are preportioned. The diet spreadsheet tells the employees the proper serving size for each of the diets. The correct portion control utensils must be used and used properly.

For example, if the diet spreadsheet calls for a #8 scoop, that is what must be used. And this means a level scoop, not a rounded one. Scoops, dishers, ladles, and spoodles are examples of portion control utensils. Spoons and spatulas are not.

Portion control is also essential as meals are portioned on trayline. Again, the diet spreadsheets must be followed and the designated portion control utensils used properly.

This also applies to beverages poured before or during service as well. A 4-ounce portion of juice does not appear to be very much in most glasses. Employees need to be trained on how high to fill each type of glass for each beverage.

Not following portion control is a major source of waste in facilities.