Certified Dietary Manager (CDM) Practice Exam

What is an important factor in portion control within food service?

1. Overestimating food amounts

2. Disregarding customer preferences

3. Serving excessively large portions

4. Using standard portion sizes to minimize waste

The correct answer is: Using standard portion sizes to minimize waste

Using standard portion sizes to minimize waste is crucial in portion control within food service for several reasons. Implementing standard portion sizes helps ensure consistency in servings, which not only maintains the quality and presentation of the food but also aids in cost control. When standard portions are adhered to, it allows for better management of food inventory and reduces the likelihood of excess food being prepared or served, which can lead to increased waste. Additionally, standardization can enhance customer satisfaction as guests will come to expect a certain amount of food per serving, which helps in managing their appetite and dietary needs. It also fosters efficient service, as kitchen staff can work faster when they know exactly how much food to prepare for each dish. In contrast, overestimating food amounts, disregarding customer preferences, or serving excessively large portions can lead to significant waste, dissatisfaction, and higher food costs. These practices disrupt the balance of efficient food service management and can negatively impact both the financial and reputational aspects of a food service operation.