Please answer part 1 and part 2

Part 1: Use the percentages cited in the article and the information in the table below to calculate the monthly cost savings (assume a 30-day month) if a restaurant reduced portion sizes. Do not forget to show your work.

Part 2: In your opinion, what are the pros and cons to reducing the amount or quality of ingredients?

Discussion Response Due by Sunday: Read the pros/cons of other students. Why do you agree or disagree?

Dish	Current Portion Size	Price Per Unit	Number of Dishes Served Per Night
Steak	8 oz	$15/pound	35
Potatoes Au Gratin	1.5 cups	$2.00/cup	50
Green Beans	2 cups	.45/cup	40
Chocolate Cake	64 oz	$5/pound	25

What Factors Influence Decisions About Portion Sizes? From the response options provided, respondents indicated that the following factors had a strong influence on portion sizes in their restaurants: presentation of foods (70%), food cost (65%), and customer expectations (52%). Competition with other restaurants (35%) and calorie content of foods (34%) were marked as having some influence on restaurant portion sizes (Table 2). Regression analyses were done to examine which of the factors were associated with the portion sizes reported for penne pasta, strip steak, and a vegetable side-dish, as well as dinner plate size (Table 3). Competition and calorie content were found to be significant factors related to portion size of penne pasta, strip steak, and dinner plate size (p < 0.05). The data indicate that respondents choosing competition as an important factor in the determination of portion size served larger portions of pasta and steak and used larger dinner plates. Conversely, respondents who identified calorie content as being an important factor in determining portion sizes served smaller portions of pasta and steak and used smaller dinner plates. Customer expectations and calorie content were also significantly related to the portion size of a vegetable side dish served (p < 0.05). Respondents indicating customer expectations as being important served larger portions of a vegetable side dish, and those who indicated that calorie content was important served smaller portions of a vegetable side dish. Opinions on Portion Size, Food Intake, and Weight Management The majority of survey respondents agreed or strongly agreed (86%) with the statement that customers would notice if the restaurant decreased portion sizes by 25% (Table 4). However, when asked how large a decrease in portion size could occur before customers would notice, 60% of respondents felt that a more modest decrease in portion size, 10% or 15%, would not be noticed by restaurant patrons.