Given an abstract, indicate which of the provided candidate titles (Option1 and Option2) best describes it (respond with the text of the title, not option1/2).

Let me give you an example: Abstract: Some patients converted from ventricular fibrillation to organized rhythms by defibrillation-trained ambulance technicians (EMT-Ds) will refibrillate before hospital arrival. The authors analyzed 271 cases of ventricular fibrillation managed by EMT-Ds working without paramedic back-up. Of 111 patients initially converted to organized rhythms, 19 (17%) refibrillated, 11 (58%) of whom were reconverted to perfusing rhythms, including nine of 11 (82%) who had spontaneous pulses prior to refibrillation. Among patients initially converted to organized rhythms, hospital admission rates were lower for patients who refibrillated than for patients who did not(53% versus 76%, P = NS), although discharge rates were virtually identical (37% and 35%, respectively). Scene-to-hospital transport times were not predictively associated with either the frequency of refibrillation or patient outcome. Defibrillation-trained EMTs can effectively manage refibrillation with additional shocks and are not at a significant disadvantage when paramedic back-up is not available.
Which is the apt title for the abstract? option1: Refibrillation managed by EMT-Ds option2: Maintenance of compliance in a small diameter arterial prosthesis.
The answer to this example can be: Refibrillation managed by EMT-Ds
Here is why: The abstract is about refibrillation and it is also mentioned in the abstract that it is managed by EMT-Ds. So it is an apt title.

OK. solve this:
Abstract: Occurrence sampling was used in the main production area of a university residence hall foodservice to measure and analyze work functions involved in entree production and to determine time requirements for entree categories. Sixteen entrees were investigated: seven single-item, six combination, and three roast. Data collection took place in a period of 5 days over a 2-week span. A total of 3,891 observations was recorded during 297 labor hours. Results of the study indicated 59.2% of the total labor time was spent in direct work, 23.3% in indirect work, and 17.5% in delays. The preparation work function represented the highest proportion of labor time for both single-item and roast entrees, but prepreparation consumed the greatest amount of time for combination entrees. Mean labor minutes per serving for the 16 entrees were 0.9, with a range of 0.4 to 3.5. Mean labor minutes per serving for combination entrees were 1.4, which was the highest among the three groups; range was from 0.4 to 3.5 minutes per serving. For single item entrees, mean minutes per serving were 0.6, with a range of 0.4 to 0.8. Roast entrees, had a mean time requirement per serving of 0.5 minute, with a range of 0.4 to 0.6.
Which is the apt title for the abstract? option1: Occurrence sampling in a residence hall foodservice: entree production times. option2: Bent DNA at a yeast autonomously replicating sequence.
Answer:
Occurrence sampling in a residence hall foodservice: entree production times.