Forecasting is really just well-educated guesswork. 3 True False Question 10 (1 point) Determining daily and to-date food costs (both $ and %) are important monitoring devices for a foodservice operation. True False Question 11 (1 point) Recipe yield equals total quantity produced by a standard recipe multiplied by the number of standard portions produced. True False Question 12 (1 point) The adjusted forecast volume on a production sheet will likely become more accurate as events get farther away from production dates. True False