To answer this item, we let x be the current number of chairs. After adding 50 chairs to the current inventory, the total number of chairs would then be equal to x + 50. The equation that would allow us to determine the value of x is written below.
x + 50 = (3/2)(x)
Simplifying the equation,
x + 50 = 3x/2
x - 3x/2 = -50
-x/2 = -50
Dividing both sides of the equation by -1/2, the value of x is equal to 100.
To increase the inventory by 40%, the equation would be,
y = x(1.4) = 1.4(100) = 140
<em>ANSWER: 140 chairs</em>
Vested funds are the employers contribution and the non vested funds are the contribution of employee.
You're the project manager in your company. An end-user has suggested that everyone undergo extensive training to learn how to use a new system being developed. The next step you should take will be to analyze the impact of including the training in the project.
<h3>
What is the role of the project manager?</h3>
The primary responsibility for designing, carrying out, overseeing, controlling, and wrapping up projects falls on project managers. The entire project scope, the project team and resources, the project budget, and the project's success or failure are all under their responsibility.
<h3>
Is a project manager necessary?</h3>
Teams with project managers can divide a large undertaking into smaller, more manageable tasks. Project managers may manage their teams more effectively and respond to problems more quickly by dividing the project down into a clear sequence of assigned tasks, milestones, and deadlines.
Learn more about project team: brainly.com/question/19569405
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Answer:
Nonstructured pricing
Explanation:
Nonstructured pricing is also called copy cat method of pricing and involves a pricing that is based on prices charged by similar businesses for a product or service. The business copy cats the prices of competitors. On the other hand structured pricing is done based on the firm's internal determination of the value of a product.
A restaurateur visits two restaurants with themes similar to his and prices his menu to approximate the prices charged for similar dishes at the other restaurants. He is using no structured pricing.
