Which corrective action directly reduces costs by adjusting serving size?

Which corrective action directly reduces costs by adjusting serving size?

• A. Raise menu prices
• B. Reduce portion size
• C. Increase staff training
• D. Expand menu variety

Answer: (B)

Directly reducing the amount of food served per portion lowers ingredient costs and the cost of goods sold per plate. By dispensing less product in each serving, the quantity of ingredients used declines, so the overall food cost for each dish drops. This is a corrective action because it targets how much product is actually used in production to bring costs back in line with budgeted targets, without necessarily changing prices or labor. Raising menu prices shifts revenue, not the cost of ingredients, so it doesn’t directly reduce costs. Increasing staff training can improve efficiency but doesn’t guarantee lower ingredient costs. Expanding menu variety often raises costs due to more ingredients, prep, and potential waste. When reducing portions, maintain consistency with standardized measures and monitor guest response and profitability to ensure the change supports cost control without harming value perception.

Directly reducing the amount of food served per portion lowers ingredient costs and the cost of goods sold per plate. By dispensing less product in each serving, the quantity of ingredients used declines, so the overall food cost for each dish drops. This is a corrective action because it targets how much product is actually used in production to bring costs back in line with budgeted targets, without necessarily changing prices or labor.

Raising menu prices shifts revenue, not the cost of ingredients, so it doesn’t directly reduce costs. Increasing staff training can improve efficiency but doesn’t guarantee lower ingredient costs. Expanding menu variety often raises costs due to more ingredients, prep, and potential waste. When reducing portions, maintain consistency with standardized measures and monitor guest response and profitability to ensure the change supports cost control without harming value perception.