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8090 [49]
1 year ago
6

The first thing you should do when you see your customer/client is outline the plan for the session.

Business
1 answer:
Sonbull [250]1 year ago
6 0

The statement "the first thing you should do when you see your customer/client outlines the plan for the session." is False

This is further explained below.

<h3>What is the plan?</h3>

Generally, The terms plan, plan, plot, scheme, and project all refer to an organized strategy for producing something, carrying out an activity, or accomplishing a goal.

A plan always involves mental development and sometimes the depiction of ideas visually.

House design plans typically imply the presence of a specific pattern as well as some level of order or harmony that has been attained.

In conclusion, The assertion that "outlining the strategy for the session is the first thing you should do when you visit your customer or client" is not accurate.

Read more about the client

brainly.com/question/28162297

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The broad goal of __________ is to identify and define both marketing problems and opportunities and to generate and improve mar
amid [387]

Answer:

D. Marketing research

8 0
2 years ago
Bramble corp. wants to sell a sufficient quantity of products to earn a profit of $200000. if the unit sales price is $18, unit
mote1985 [20]

To solve for units sold at an income of $200,000:

First, I would subtract the variable cost of $8 from the unit sales price of $18 dollars which gives you $10.


Unit profit = $10

Fixed costs = $200,000

How many units need to be sold to earn an income of $200,000?


40,000 units x $10 = $400,000 - $200,000 = $200,000


40,000 units need to be sold to earn an income of $200,000.

3 0
3 years ago
1. What are chain restaurants?
Brilliant_brown [7]

1. Chain restaurants are restaurants that operate as a group. Typically, the concept, design,menu,and name of the restaurant will be the same at all of the restaurants within the group.

2. Celebrity restaurants are owned by notable public figures. Some of these  estaurants are owned by chefs such as Wolfgang Puck and Gordon Ramsay, but others are owned by celebrities from areas other than culinary arts.

3. Managed services are catering or food service providers who operate in sites other than restaurants.

4. Forecasting involves estimating the restaurant's profits and expenses for a specific period of time. First, forecasting allows the restaurant to assess their viability for that period of time. Second, forecasting allows a restaurant to estimate the amount of food and other supplies that it will need to have on hand at particular times. Finally, forecastasting lets a restaurant know the number of staff that it will need to have to serve guests and handle restaurant operations.

5. Fine dining restaurants are usually characterized as those serving cooked to order dishes that are made from scratch with fresh ingredients. We typically think of fine dining restaurants as serving elegant food prepared by chefs with a great deal of expertise and training which is the opposite of most lower class restaurants.

Critical Thinking:

1. Managed services are usually given to people to go or catered to a location whereas a restaurant has one location where people sit to eat one meal. Managed services cook their food in mass portions for large groups of people but restaurants cook meals to  order.

2. Menus are important to restaurants because they give a general appeal to the guests and also they include the base information for the products that they're selling. If a restaurant doesn't have a detailed, accurate, appealing menu then they probably wouldn't sell products as efficiently.

3. You need a clean working space,correct utensils and supplies, educated and hardworking employees,and fresh product.

4. If your kitchen design is all whack, your product will not come out in a timely sequence and everything will be backed up. The products then come out low quality and the guests are not satisfied. With a good design, everything will run smoothly and each dish will have an equal amount of time spent on them. The quality will be better therefor creating a  happy guest.

5. The back of the house doesn't communicate with guests while the front of the house is always communicating with guests on a regular basis. The back of the house puts the food together while the front of the house doesn't usually worry about the food at all.  There are also more employees in the front of the house than there is for the back of the house.

4 0
3 years ago
Vetox sells industrial chemicals. One of their inputs can be purchased in either jugs or barrels. A jug contains one gallon, whi
soldier1979 [14.2K]

Answer:

D. They might order a greater number of gallons with jugs or with barrels, depending on various factors like the demand rate, ordering cost, and holding cost.

Explanation:

Let us assume the following things  

D be the demand rate

P be the Unit cost

H be the holding cost per gallon per months

S be the  ordering cost

Now the economic order quantity is  

EOQ units = Q = √(2DS ÷ (H))

Therefore, the order quantity would be based upon demand rate, ordering cost and holding cost.

So the last option is correct

3 0
2 years ago
The National Chair Company manufacturers wooden chairs and sells them via their website. Their chairs are manufactured in a make
ludmilkaskok [199]

Answer:

The correct answer is letter "D": Flexible workforce.

Explanation:

Postponement manufacturing refers to a production process that delays the delivery of the product to the end-consumer. This is mostly applied by companies whose sales are based on customized orders. Therefore, before the products are sent to their owners they are personalized at their will. This method of work requires a flexible labor force since the wants of consumers from one order to the following.

6 0
2 years ago
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