what two key areas of controlling production cost would help me monitor to ensure the two roast prepared by my staff would have the lowest portion cost?

Mario's kitchen famous for sushi has a question. he would like to know based on the information given how can I help with his kitchen production schedule for March 1.?

Sue is head bartender and general wants her each week to take inventory this includes cases,bottles with tenths held in the well plus the total inventory value.

As a executive chief using the standardized recipe how would he calculate the total cost and portion cost?