The cafeteria has run out of beef stew the last three times it was served. What should the dietetic technician do?

The appropriate action for the dietetic technician to take is to determine if correct portions are being served. This step is crucial as it directly addresses the issue of running out of beef stew by ensuring that the portions being served align with expected serving sizes. If portions are too generous, it could lead to quicker depletion of the item, which appears to be a recurring issue. An assessment of portion control can provide insights into whether adjustments need to be made in serving sizes to better meet demand.

By checking on the actual portion sizes, the dietetic technician can identify if over-serving is contributing to the stew running out. This data can guide future planning and adjustment of quantities prepared based on observed consumption patterns, leading to improved inventory management.

While other actions might seem beneficial in addressing the shortage, they do not directly tackle the underlying potential issue of serving sizes, which is fundamental in preventing further shortages of popular menu items.