Factors Affecting the Weight Variability of Foods and Dishes in the Cooking and Serving Processes of Meals: A Specified Food Service Facility for the Cook-Serve System

We aimed to identify cooking- and serving-related factors that weight variability. During the ingredient phase of the cooking process, food distribution standards and estimation errors in the refuse rate affected the delivered weight. During the cooking phase, weight variations were affected by differences in the cooking method from small-quantity, differences in equipment and food type.