<h2>
Lean Production Perspective</h2>
Explanation:
There are 6 Business management perspective. They are:
- An ethics perspective
- Strategic management perspective
- Enterprise risk management
- Corporate social responsibility perspective
- A process management perspective
- A leadership perspective
Here the Lean production perspective does not come under the business management perspective.
Lean production actually deals with cutting down of waste and whilst ensuring quality. This approach is basically a cost-cutting approach where it brings benefit to the business. This is one of the most efficient methods.
Answer: c. Total Assets/ Equity
Explanation:
To measure the Return on Equity with 3 ratios, the <em>DuPont Analysis</em> can be used. This is a technique of deconstructing the Return on Equity ratio into various constituent ratios so that their effect on Return on Equity is better know.
The basic DuPont Analysis is;
Return on Equity = 
Total Assets/ Equity or the Assets to Shareholder Equity ratio is the answer.
Answer:
True.
Explanation:
Under a just-in-time inventory system, a company can reduce the amount of working capital it needs to finance inventory, freeing capital for other uses and/or lowering the total capital requirements of the enterprise.
In Business management, Just-in-time (JIT) is an inventory management method used by a company wherein goods, products, components, and labor are made available exactly when needed or just few hours before they are needed in the production process.
Basically, It is an inventory management system that companies use to reduce wastage to the barest minimum, thereby, freeing capital for other uses and/or lowering the total capital requirements of the enterprise.
<em>Hence, just-in-time when used judiciously can help a company reduce the amount of working capital it needs to finance inventory management. </em>
Restaurants of any size are regulated by a variety of local, state and federal laws dealing with health and safety for customers and employees. A critical component of restaurant design is providing restrooms for customers and employees, and for both men and women in each category. This includes the physical facilities and signage, as well as provision for handicapped or wheelchair access. In most areas, a local health department is the key agency monitoring all regulations related to restaurant restrooms, and it should be consulted during the design phase. An inspection, including restrooms, normally is required before a restaurant can open.
