1. What are the factors that a chef will use in his or her decision to purchase pre-cut produce or prepare it in-house? Cost is only one possible factor, so please think other factors (at least 3 factors) and explain.

2. 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?