Answer: c. $1,650 unfavorable
Explanation:
The direct labor rate variance shows the difference between the cost of direct labor that the company thought it would incur vs what it actually incurs for the period.
Formula is:
Direct labor rate variance = Actual cost of direct labor - Standard cost of actual hours of direct labor
= Actual hours * (Actual cost - Standard cost)
= 5,500 * (24 - 23.70)
= $1,650 unfavorable
Unfavorable because the actual cost incurred was more than the cost anticipated.
Answer: $35,000
Explanation:
A casualty loss is simply a loss that an individual or business incurs when a property is damaged, or destroyed due to an unexpected or sudden event like fire, volcanic eruption, flood etc.
Here, Steve's casualty loss will be gotten when we compare both his adjusted basis and the fair market value and then we choose the lesser one. Since $35000 is lesser than $50000, therefore the answer will be $35000.
<span>During
the introduction stage of the product life cycle, promotional
expenditures are made to stimulate consumer desire for an entire product
class rather than for a specific brand. The consumer desire that is
stimulated is referred to as primary demand.
</span>Primary demand is the desire for a product class rather than for a specific brand.During the growth stage
of the product life cycle, promotional expenditures are made to
stimulate consumer desire for a specific brand due to increased
competition. The consumer desire that is stimulated is referred to as selective demand.<span>Selective demand is the preference for a specific brand.</span>
According to <em>Robin Leidner</em>, fast-food restaurants rationalize the process of providing food to customers by developing standardized scripts for employees to use when dealing with customers.
There are many advantages associated with the fact that fast-food chains develop standardized scripts for customer service, as this way, they ensure compliance and quality of processes.
Standardization in fast-food restaurants therefore ensures faster service, mechanization of processes and higher quality in food production, since production and service standards must be followed in any unit of a fast-food chain.
Learn more about standardization here:
brainly.com/question/8189591
