Part of the Event and Catering Production track. Lesson 6 of 10.
Prerequisites: Modules 43, 44.
The sequence
Set the line for flow.
Portion to a standard.
Replenish before empty.
And hold the back stock correctly.
The decisions
Portion size. A written standard, because at a fixed count a portion drift of a few percent runs out before the last guest.
And when to replenish. Before empty, always — a gap in a buffet line is the failure guests remember, and it is a staging decision rather than a production one.
What you are reading
The line's rate against the remaining product.
What goes wrong here
Portioned by eye and out before the end.
And replenished after the gap.
Verification
Count the portions served against the count.
The boundary
Self-service food carries specific requirements — sneeze guards, utensil handling, and holding — governed by the local health authority.