Portion Control In The Food Production Kitchen

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    Introduction According to snack food folklore, legends, myths and/or old wives tales, (maybe even truth), the potato chip was invented out of anger in 1853 by a chef named George Crum at a restaurant called Moon’s Lake House in Saratoga Spring, New York when a patron returned his french fried potatoes to the kitchen complaining that they were too thick. So Mr. Crum did the exact opposite by cutting and frying thinly sliced potatoes. The customer was ecstatic over the wafer sized and crisp fries

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    Portion Control in the Food Production Kitchen The accurate control of the serving portion is perhaps one of the most neglected aspects of food production. What many do not realize, is that just like a rich stock which is the key to kitchen production, portion control is the key to an establishment’s profitability. Therefore, just like stock which must be perfected, so too must proper portioning of food rigorously observed. What is Portion Control? Portion Control means determining the

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    for any organization by providing good services to their customers. Every organization should have made a strategy by which they can provide the quality standard of the guest in all the hotel chain. The standard should be maintain with the equipment, food & beverage services, accommodation and any transfer etc which understood the guests expectation( Gillespie & Morrison, 2001). Every strategy has a positive aim to deliver the excellence services and product with their experience. According to Drucker

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