Author Question: The administrative dietitian in a large hospital finds that the cooks spend a great deal of time ... (Read 115 times)

lunatika · **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