There are effectively no industry-wide standards for what a profile should look like in production roasting aside from that there are some characteristics that correlate with roast defects. There are some who recommend what you describe as part of a wider set of constraints on roast level and overall batch time as something that produces results that they like. There are others who have looked at their own data and report no evidence that this advice is generally applicable. Personally I've gotten some very nice results with such a profile, but I've also had the rare coffee where it is simply impossible to produce an acceptable cup doing that.
Broadly, the way I look at it is that you're dealing with a lot of chemistry. So with all of these reactions that happen during the roast you need to have a certain amount of energy for the reaction to start. That's what you're measuring with the bean temperature. You also need to have the materials that are breaking down or combining, and what you start with will differ from one lot of coffee to the next as evidenced by our ability to roast one lot of coffee consistetly and getting different results in the cup when applying the same profile to a different coffee. So there are ranges where all of these reactions are happening and as a roaster you can allow those to progress for more or less time. That corresponds to a lower or higher RoR, but in this context that's just a notational convenience. So if you're tasting something in the cup that's a result of something that breaks down during the roast, you can get more of that by not roasting to a high enough temperature to start that break down or by progressing through that range at a faster rate and if you're tasting something in the cup that's a result of something that's synthesized during the roasting process you can get more of that by taking more time in the range of temperatures where that's produced. But as roasters we don't really have the facilities or background to deal with the chemistry directly and the reaction network is really complicated (most of the chemicals we'd be interested in fall into both of the above categories) and most of the time we're not looking at just one chemical, but looking for a balance among hundreds of them so we need to generalize a bit. Try something, taste it, consider what if anything should be changed, decide what change is likely to produce the desired result, try it, taste it, decide if that change had the desired effect, repeat as needed.
Personally, I find RoR much more useful with that automatically generated and plotted by a computer as an aid to roasting consistently regardless of profile. It's a much less useful concept without technology.
I made a video a couple years ago describing the process I use for product development that you might find interesting.
http://youtu.be/sct2FWVkmDw
