1. Standardized yields can be found in books. What is the advantage of determining a yield in this way?

_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

1. What is a disadvantage of using a book to determine yield?

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

1. How many pounds of veal do you have to order to prepare to serve 5 ounce portions to 235 people?

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

1. If you cannot sell all of the portions of a menu item at the end of a day what two things can you do with the item and what are the problems with each option?

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

1. To control production volume, three standard procedures are required. Name two of them.

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________