Well I wouldn't consider myself an expert, but I'll give it my best shot.
1.) When doing prime rib at our hotel, we used the standard double stack ovens set to a lower temperature (about 300*). These ovens are pretty typical at many restaurants/hotels, as I have not seen a place without them.
See pic here
http://www.ga.wa.gov/Surplus/feature...uble-stack.jpg
If i put 2 Prime Rib Roasts per sheet pan, I could probably fit 6 in each oven at a time (Making a total of 12).
2.) The only way I know of to get 8 oz pieces is from a carefully trained cook slicing by hand and weighing each piece. Each Prime Rib varies in height/length etc, so imho a careful eye and steady hand is the only way. Of course some pieces are off by 1/2 oz to 1 oz, but yeah that happens.
Wish I could help you with #3, but I'm not so sure about that one myself. Don't resend them to culinary school. You really only need to learn how to chop an onion once. Sending them to restaurant shows is probably a good thing.