Last week we began the very important lesson of costing recipes! We learned how important standard yields are for finding TRUE COST and other important reasons to consider yield.

Now that we know what we know, for this week's discussion, let's pretend we have been hired to cater a wedding. The budget is a substantial one. (YAY!) The couple's favorite meal is slow-roasted prime rib with mashed potatoes, asparagus, and horseradish cream sauce. Most everyone at the event will partake in the same meal.

They have guaranteed a total of 250 guests and 225 of them will be eating the prime rib dinner. Each of those guests will be served a 12oz. cut of prime rib. Roasted beef ribeye is 79% yield once cooked. You purchase 170 lbs. of prime-grade angus beef ribeye to serve your guests for the event.

answering the following questions:

Did you purchase enough beef for this event? If not, how many guests may not be served? What if this REALLY happened?? What would you do??