Answer: Mm mjuuuuuuuuuuuuuuuuuuuuuh
Explanation: Mm mjhuuuuuuuuuuuuuuuuuuuuuh
Answer:
option "C" is the correct answer for the following statement.
A knowledge-based approach.
Explanation:
The Knowledge-Based Approach. Information-Based Training is a method that includes trying to adapt hypotheses, knowledge, and customs from a wide range of scientific fields and implementing them whenever suitable for the training engagement.
There were several benefits to portraying information directly through rules: Development and preservation.
Answer:
= 18.7%
Explanation:
<em>A portfolio is a collection of assets/ investment. The return on a portfolio is the weighted average of all the return of the individual assets weighted according to the percentage of total funds allocated to each assets.</em>
Expected return on portfolio:
E(R) =( Wa*Ra) + (Wb*Rb)
Wa = 56% , Wb = 100-56 = 44%
Ra = 12%, Rb = 24%
E(R) = (0.56*24%) + (0.44× 12%)
= 18.7%
Answer:
a. FIFO - Inventory Used: $39900 Remaining Inventory: $14700
b. LIFO - Inventory Used: $41700 Remaining Inventory: $12900
c. Weighted Average Cost - Inventory Used: $40950 Remaining Inventory: $13650
Explanation:
Jan 01. Beginning inventory = 40 x $165 = $6600
Aug 13. Purchases 200 x $180 = $36000
Nov 30. Purchases 60 x $200 = $12000
Ending inventory = 75 units
Inventory Used = 300 – 75 = 225
(a) First-In-First-Out (FIFO)
This is the method where the inventory first received is the one that is used first. Common method when the inventory is perishable and would be wasted if left too long.
Inventory Used:
40 x $165 = $6600
185 x $180 = $33300
Total = $39900
Remaining Inventory:
15 x $180 = $2700
60 x $200 = $12000
Total = $14700
(b) Last-In-First-Out
Method whereby the inventory received latest is used first. Common in goods that are bulky. the inventory on top (latest purchased) is used first.
Inventory Used:
60 x $200 = $12000
165 x $180 = $29700
Total = $41700
Remaining Inventory:
40 x $165 = $6600
35 x $180 = $6300
Total = $12900
(c) Weighted Average Cost
This is whereby you divide the cost of goods sold by the number of units available for sale.
54,600 / 300 = $182
Inventory Used: 225 x $182 = $40950
Remaining inventory = 75 x $182 = $13650
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.
