How Do You Calculate Serving Portions For Banquets?
Calculating serving portions for banquets can be one of the most difficult tasks of planning an event. Creating the appearance of a full, bountiful buffet can often lead to wasted, uneaten food, while scaling back on portions to conserve costs can cause guests to feel like they’re being skimped. The time of day and style of the event play important roles in determining how much food to offer guests. The duration of the event also determines the best portion sizes for guests and when food should be served or offered. Choose more menu selections so that smaller quantities of each item are served. The more choices offered, the less guests will eat of each item. Figure two pieces of each item per guest. Most guests will not try every item, while some guests will continue making trips back for more. Keep a variety to help ensure that all guests are satisfied. Calculate four ounces for each entrée for breakfast, brunch and lunch. Five to seven ounces per entrée are expected at dinner. Depend
