Highlight three factors determining the quantity of food to be ordered

1. The type of menu operating eg table d’ hote, a,la carte, functions menus,etc
2. Kind of food used; whether raw or convenience foods. Convenient foods have less
trimming loss and therefore it’s easier to forecast the number of portions.
3. The skills of the cooking staff; with reference to trimming and cooking losses.

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NatalieR answered the question on May 12, 2022 at 12:29