The guidelines are those requirements and resources you have. Food cost, storage, giving the patrons what they want and nutritional standards standards all played a part when I wrote recipes and menu's in the USAF. Writing recipes and planning menu's for 1500 meals a day in some locations was a challenge but enjoyable. Thanks, the question brought back good memories.
- also called as scaling - recipe is made with different proportion of ingredients for a different number of people
This is called scaling a recipe. Some recipes, especially baking recipes, can only be doubled. For increases beyond this there are some major adjustments to seasonings, which are NOT done in those multiplier functions on the big recipe sites. see this article:http://www.ellenskitchen.com/bigpots/homekit1.html"Tips for scaling or adapting family recipes for quantity cooking"
quantify
Quantifying your good traits takes up extra space on the resume.
Basically, quantifying risks.
There is no one single recipe for people with heart problems that would be considered 'healthy'. People with heart problems should check with their doctors for diet guidelines that would be appropriate for their individual conditions.
It is called quantifying your goals.
Counting or measuring instruments in a study or experiment.
Nicholas de Saussure
make sure you go through every stage even if you think you know it, and read it properely
ICH has its guidelines divided into 4 categories. The 4 categories are Quality Guidelines, Safety Guidelines, Efficacy Guidelines and Multidisciplinary Guidelines.
Observing, comparing, classifying, quantifying, interfering, predicting, communicating & manipulative skills.