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Author Question: The administrative dietitian in a large hospital finds that the cooks spend a great deal of time ... (Read 197 times)

lunatika

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on: Aug 2, 2018
The administrative dietitian in a large hospital finds that the cooks spend a great deal of time collecting, measuring, and weighing ingredients. What production control approach would contribute to better labor utilization?
 
  a. designing a portion control guide
  b. centralized ingredient assembly
  c. purchasing ready-prepared foods
  d. standardizing recipes to 100 portions

Question 2

A standardized recipe for a casserole indicates a yield of 15 quarts. Approximately how many 2/3-cup servings would you expect to get from this recipe?
 
  a. 90
  b. 240
  c. 120
  d. 180


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HandsomeMarc

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Reply #1 on: Aug 2, 2018
Answer to Question 1

B

Answer to Question 2

A


lunatika

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Reply 2 on: Aug 2, 2018
Thanks for the timely response, appreciate it

yeungji

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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