Consider the fast food restaurant, it is important to control the amount of ingredients, but with a constantly changing staff, this can be a hard thing to control. Training employees to use standard amounts of materials in production is common. Typically large companies invest in this training, but small organizations do not.

One can observe different practices by visiting a locally owned restaurant or fast food chain. Ask the manager how they train their employees to manage the amount of ingredients used. Ask about other ways they control costs.