Please explain the reasoning behind the following action plans taken by a restaurant:

In order to estimate the required supplies for a particular occasion or event, such as a banquet, a portion control chart must be read prior to determining the amounts of food items to be ordered for any size banquet.

A portion control chart can be used to estimate the amount of primary ingredients and supplies needed to make a certain number of menu servings. The fundamental goal of establishing a purchasing standard is to ensure that adequate quantities of all food are available to meet daily needs. A portion control chart will be found in the majority of restaurants.

To develop and sustain these standards, food inventory must be incorporated into daily routine. Having predetermined par levelsthe amount you should have on hand to complete the following orderwill be useful in this regard. Integrating these par levels into your usual ordering sheets or ordering system will make managing new inventory a breeze.