11. Provide the formulas to determine the following: a. Productivity (in terms of input \& output) b. Full-time equivalents (in terms of hours worked \& standard FTE hours) c. EP (edible portion) weight (in terms of as-purchased weight and yield \%) d. AP (as-purchased) weight (in terms of EP weight, portions, and yield \%) e. Yield \% (in terms of edible-portion and as-purchased weights) f. Shrink (waste) \% (in terms of waste weight and as-purchased weight) 12. If you get a 78% yield on beef roasts, what will be the total EP weight on a batch of roasts weighing 276#12 oz