Introduction to Training

This training is composed of six steps (modules) as well as a instructional video and an evaluation (quiz).

The website content consists of the following:

• Introduction-Introduction & need for training
• Step one-Sanitize the work surface
• Step two-Gather equipment
• Step three-Retrieve ingredients
• Step four-Wash hands and put on food handling gloves
• Step five-Balance (or tare) the digital scale
• Step six-Portion the salad (according to the guest group size)
• Video-Brief instructional video summarizing all the six steps of the portioning process
• Quiz-A short evaluation on all of the steps of the portioning process

Need for portioning

The need for food portioning is a vital aspect within the hospitality industry as portioning is a critical factor in controlling food cost.

Food cost is one of the top control expenses in the restaurant business.

Portioning Standards

According to Olive Garden standards, all food should be portion according to the specified standards that employees learned in their initial training.

This emphasizes the aspect of uniformity within our standards to our employees and to our guests.

Olive Garden (OG) salads are portion according to the number of guests to order salad with their meal.

Purpose of this training

The purpose of this training is to reinforce current portioning standards for Olive Garden salads. The standards were developed in order to help control costs, as well as reduce food waste.

This training includes six learning goals and one instructional objective or strategy.

Intructional goal/strategy:

Olive Garden employee’s will review the procedure for proper portioning of salad ingredients and demonstrate the following criteria with 100% accuracy both in simulated lab setting, as well as being observed during two actual guest experiences.

Learning goals:

1. Follow proper sanitation techniques prior to applying personal protective equipment (hand washing and surface sanitizing).
2. Identify and collect all required equipment for salad portioning.
3. List and retrieve all necessary food ingredients for an Olive Garden salad.
4. Apply personal protective personal protective equipment for the task at hand.
5. Show proper method on how to operate and balance a digital scale.
6. Demonstrate proper portioning technique according to the guest group size.