Answer:
The restaurant earned a profit of $1145.56 which is approximately $1146
Explanation:
the formula is given as:
Q x (sale price – material cost) – ( rental + insurance)/day - loss
Q = 200
Sale price = $10
Material cost = $4
rental = $116
insurance = $45
lost sale expense = $4
day = 25
increased demand = 212
= 200(10 - 4) - (116 + 45)/25 - (212 - 200)4
= 200(6) - 6.44 - 48
= 1200 - 6.44 - 48
= $1145.56
<em>This is approximately $1146</em>
<span>If you were to make more than a dozen cookies assuming that you can't bake them on separate cookie sheets at the same time than of course it will take longer to fill than one-dozen, but even with a discount you are making more of a profit than just selling one-dozen. Keeping the discount to a minimum is key, so possibly offering just 10% orders over one dozen cookies.</span>
I think intellectual curiosity is not a reason,
<span>Excess browning at the edges, ice formation at the bottoms of the containers, and are indicators of thawing and refreezing. While in standard at-home practice of refreezing thawed fish is acceptable, it is not during shipping because it is impossible to tell how long the fish were kept out of a cold environment and may transmit disease (plus, visible damage to the fish decreases salability).</span>
Answer:
$32,250
Explanation:
Aging Bucket Amount Outstanding
Current 300,000
1-90 days 180,000
91-180 days 100,000
181-365 days 50,000
366+ days <u>15,000</u>
Total <u>$645,000</u>
<u />
Total accounts receivable at the end of March = $645,000
Percentage uncollectible = 5%
Required reserve at the end of March = Total accounts receivable at the end of March * Percentage uncollectible
Required reserve at the end of March = $645,000*5%
Required reserve at the end of March = $32,250