Suppose a cook decided to ignore portion control guideliness. How would this impact the facility?

Answer by  MargotFernandez (169)

Portion control assumes the use of certain quantities both in cooking and serving; therefore, ignoring portion control would have an immediate impact the quantity of food used. More food could be used than necessary, which would impact the facility's budget. Using and serving less food than specified could also lead to under-nourishment of clients.

Answer by  blueballoon (190)

If a cook in a commercial kitchen were to ignore portion control guidelines the effect on the facility could be disastrous. First, supplies may dwindle far earlier than planned, resulting in profit loss. Second, diners may receive far more (or less, if the cook ignores control on the stingy side) food--which perhaps will be displeasurable.