Answer:
$25 billion
Explanation:
The difference between a 0.25 reserve ration and a 0.20 reserve ratio is 0.05, which represents $5 billion in available money (= 0.05 x $100 billion).
If the total bank reserves is $100 billion, and the reserve ratio is 0.20, the money multiplier = 1 / 0.20 = 5.
If the banks have $5 billion available for loans and the new money multiplier = 5, then the lending capacity of the banking system will increase by $25 billion (= $5 billion available x money multiplier).
To respond to the structure of its industry, an organization should choose a __________.
Competitive strategy
Answer:
$44,400
Explanation:
The computation of the balance of the cash account after posting of these transactions are shown below:
= Invested cash amount - cash paid for receptionist's salary + cash collection from sale of frame service
= $41,100 - $2,300 + $5,600
= $44,400
The other items do not involved any cash transactions. Therefore they are not relevant and thus they not considered in the computation part
<u>Answer:</u>
Single-period inventory models are used in situations involving A) Perishable items that cannot be carried in inventory.
<u>Explanation:</u>
Single-period is a type of inventory model in which there is no fixed amount of product even when the business is ordering the product, there is uncertainty about the size of the lot as well as whether the product will be completely sold out or will remain in the inventory.
This type of inventory model involves the dealing of perishable or seasonal goods that cannot be carried forward in the inventory to sell in the future time. This problem is solved using the marginal analysis to have an approximate idea about the size of the lot.
Answer:
Zone of service
Explanation:
Zone of service is the period where there is intensive service to be rendered to customers because of the number present per hour. Since they can serve 162 customers per hour, one can estimate that they would be serving about a thousand customers per night within a six-hour period. In the zone of service, every hand would usually be on deck and the tables and chairs would be fully occupied with customers making their food and drink demands.