Food Transport Count or measure servings of food sent to transport sites to minimize waste and avoid shortages of food. It is the responsibility of the food service manager to communicate to servers which portion utensils to use on the line. Servers should use the correct utensil and measure portions accurately. 300 students eat almost daily and 250 usually take fruit. The server rounds up the portion about 2 tablespoons per lunch every day.
Quantities are equivalent from left to right.