Which action is an appropriate corrective measure for cost control?

Which action is an appropriate corrective measure for cost control?

• A. Monitor portion control
• B. Increase portion sizes
• C. Raise menu prices
• D. Reduce food waste

Answer: (A)

The main idea is using corrective actions that bring costs back in line with the budget by standardizing operations. Monitoring portion control directly addresses how much food is used per plate, so you fix drift in serving sizes, ensure recipes are followed, and keep actual ingredient use close to what was planned. When portions are inconsistent, ingredient waste and higher costs follow; by actively checking and enforcing standard portions, you prevent these cost overruns, enable accurate costing, and make inventory and forecasting more reliable. Increasing portion sizes would raise costs rather than control them. Raising menu prices affects revenue and profitability more than the cost side. Reducing food waste is important, but it’s a broader preventive measure and not the targeted corrective action for a deviation caused by portion variance.

The main idea is using corrective actions that bring costs back in line with the budget by standardizing operations. Monitoring portion control directly addresses how much food is used per plate, so you fix drift in serving sizes, ensure recipes are followed, and keep actual ingredient use close to what was planned. When portions are inconsistent, ingredient waste and higher costs follow; by actively checking and enforcing standard portions, you prevent these cost overruns, enable accurate costing, and make inventory and forecasting more reliable.

Increasing portion sizes would raise costs rather than control them. Raising menu prices affects revenue and profitability more than the cost side. Reducing food waste is important, but it’s a broader preventive measure and not the targeted corrective action for a deviation caused by portion variance.