-How might a restaurant attempt to control quality and portion sizes if it does not employ standard recipes?

-One restaurant changes its menu daily to make use of seasonal products. Customers are rarely able to come back to the restaurant to experience the same dish twice. Is it important for this operation to employ standard recipes? How about standard portion sizes? Why or why not?

-A mezze (Mediterranean tapas or small plates) restaurant serves free bread to all of its customers. Because of the nature of the menu, however, there is no entre course; all dishes are essentially small tastings. How might this restaurant account for the bread in the true cost per portion of its dishes?

-Chefs who research recipes in cookbooks written for homemakers typically rewrite them for their professional kitchen, if they add them to their menu. Why?

-For most ingredients, a recipe costing sheet could adjust the EP quantity to an AP quantity, using each ingredients yield percent, and then multiply the AP quantity by the AP cost to get the extended cost. Why cant a large cut of meat that required a butchers yield test simply use the yield percent from the butchers test and the AP cost from the invoice to determine the extended cost for that meat?

-Assume that a recipe lists the quantity for fresh rosemary in tablespoons but the purveyors invoice charges by the ounce. After a kitchen test, the chef calculates that 2 oz of fresh rosemary generates 4 Tbsp of chopped rosemary. A chart with yield percents lists rosemary as having a 38% yield. In creating a costing spreadsheet for this recipe, what yield percent should you enter after you calculate the cost per tablespoon for the rosemary?