i need help with question 8,9 and 10

8. List and discuss three possible customer reactions to nonstandard por- tion sizes. 9. How can failure to follow standard recipes affect portion costs and quality of menu items? 10. Stella's Restaurant does not have standard cooking times and tem- peratures for roast prime ribs of beef, one of the principal items on the menu. Two full standing ribs were roasted yesterday. One was well done, and the other was rare. Standard portion size is 10 ounces. Do 10-ounce portions cut from the rare roast have the same portion costs as those cut from the well-done roast? Why