BASIC INVENTORY PROCEDURES

Production Control Chart

To calculate the quantities of food items to be ordered for any size banquet, a portion control chart must be consulted first. Most establishments will have a portion control chart similar to the one shown in Table 10.8. The chart indicates the portions to be used per person for any given menu item.

Food Item Menu Item Portion Size
Shrimp Shrimp cocktail 80 g (2.82 oz.)
Lemon Shrimp cocktail 1 wedge (6/lemon)
Cocktail sauce Shrimp cocktail 60 mL (2.11 oz.)
Head lettuce Tossed salad 1/4 head
Tomato Tossed salad 1/2 each
Dressing Tossed salad 60 mL (2.11 oz.)
Prime rib, raw, trimmed ready Prime rib 500 g (17.6 oz.)
Potato Baked potato 1 each (100 count)
Green beans Green beans 80 g (2.82 oz.)
Carrots Carrots 80 g (2.82 oz.)
Strawberries Fresh strawberries 100 g (3.52 oz.)
Whipping cream Berries and cream 60 mL (2.11 oz.)
Coffee Coffee 500 g (17.6 oz.) for 75 people
Coffee creamCoffee60 mL (2.11 oz.)


Table 10.8 Portion Control Chart. The table displays a food item, a menu item containing that food, and the portion size of the food item.

One use for a portion control chart is to estimate the quantity of major ingredients and supplies needed to produce a predicted number of menu servings.


Example

You need to prepare shrimp cocktails and prime rib for a 100-person banquet. Using the portion control chart in Figure 5, you can quickly determine what amounts of major ingredients (Figure 6).

Required Servings Amount to Order
100 x 80 g shrimp 8000 g or 8 kg (17.6 lbs.) shrimp
100 x 1 wedge of lemon 100 wedges = 17 lemons (6 wedges per lemon)
100 x 1/4 head of lettuce 25 heads lettuce
100 x 500 g prime rib raw oven ready 50 kg (110 lbs.) prime rib


Table 10.9 Calculating Purchase Amounts. The table displays how one would calculate the cost of shrimp cocktails for a one hundred person banquet.