What other implementation issues do you think might also affect ...

[SO00]

What other implementation issues do you think might also affect the accuracy of calculated recipe and variable food costs in an actual operation?
 
  What will be an ideal response?

Question 2

Which is more important to the menu planner, income or disposable income? Why?
 
  What will be an ideal response?

[EAN94]

Answer to Question 1

The Real People situation focused on the coordination needed between different operational groups in order tie all necessary information together to calculate recipe costs: the recipe, which ingredients were ordered (and quantity), and how much all the ingredients actually cost. Aside from the information coordination issues, many physically written recipes do not list or take into account all materials: for example salt, pepper, condiments, and even shared packaging like foil, parchment papers, etc. In addition, product yields and waste may mean actual amounts of food ordered, purchased, and prepped could vary significantly from what written recipes actually call for.

Answer to Question 2

Answer should include the following: Dining out is usually considered more of a non-essential expense, therefore disposable income is more of a consideration when deciding to eat out.

[SO00]

Excellent

[kusterl]

Gracias!