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it might be difficult to get six portions to the kilo. The time and labour involved in preparing
the meat also loses money. Good quality stewing beef, however, might give eight portions to
the kilo. Much less time and labour is required in the preparation of the higher quality meat.
You also need to know your customers' expectations and preferences with regard to food
type and quality and perceptions of value. Will your customers prefer to pay for a well-
presented fillet steak or would they consider that they were receiving value for money if they
received a schnitzel that filled the whole of the plate? You might also consider, for instance,
the use of organic produce. An organic chicken breast can cost the same as a whole standard
chicken. It is therefore essential to know your target market and whether they would rather
pay $24.95 for an organic chicken breast salad or $15 for half a roast chicken, chips and
salad.
3. The buying price of the food. Smart buying will ensure that the price paid for the food
corresponds to its quality. A good price should mean good quality, which in turn should mean
a good yield, which will help ensure good portion control. Portion control is closely linked
with the buying of food. Only with a sound knowledge of the food bought is it possible to
work out exactly how many portions can be obtained from it.

Buying tips to consider when buying food that will assist portion control include:
a. Keep an up-to-date list of all fresh and dry goods required by the kitchen and their prices,
check prices continually to ensure you buy at the best price.
b. Be aware of different types and qualities of each item.

c. Be aware of the availability of part-prepared and ready-prepared fresh items, e.g. filleted fish
and boned joints of meat, they might be more expensive, per kilo, but will save on labour
costs and waste.
d. Buy at the right time at the best price, which, for fresh goods, is when the item is at the
height of its season, this will ensure goods are bought at the required quality for the best
price, and will also ensure an economic yield.
e. Be aware that the cheapest item might prove to be the most expensive if there is excessive
waste.
f. If possible order, by number and weight to ensure efficient portion control, e.g. instead of
ordering 2 kg of sirloin steak, order 10 x 200 g trimmed sirloin steak, if you just order 2 kg of
sirloin steak, it might come in various sizes, making portion control difficult, alternately it
might carry more waste than an already portioned selection.

g. To help with the buying of the correct quantities, compile a purchasing chart of 10, 50 or 100
covers depending on the size of the restaurant-from which items can be easily divided or
multiplied according to requirements.

h. Develop good relationships with suppliers-they will then know the quality of produce you
require, will let you know if, for some reason, the quality is not as good and will tell you
about any special products they might have available.
Customer expectations

The hospitality industry is subject to fluctuations, which are influenced by weather, public holidays,
seasons, school holidays, special events etc. Food and food service is also affected by fashion. What
is currently fashionable might not be fashionable tomorrow. It is, therefore necessary, for each
enterprise to continuously monitor trends and environmental changes to ensure that their product
and service will continue to meet customer needs and expectations.

They should constantly seek and use customer feedback- about the organisation and its product/s-
monitor their competitors and be aware of market trends so they can make any changes necessary