Answer:
A) and goes further than necessary to ensure full coverage
It’s important to know your limits and your strengths.
The goal is to do your best in the job you have, so before making that important choice, it’s good to think about maybe your talents or hobbies that you have.
You could ask yourself questions such as:
Do I communicate well with people?
What am I best at?
Am I able to fulfill the tasks that are included in this career?
And I’m sure there are more questions, but it is a good thing to know yourself that way when you apply for a job, you know what you’re getting into.
I hope this helps!
~Brooke❤️
Answer:
c. the cash realizable value of accounts receivable in the balance sheet is the same before and after an account is written off.
Explanation:
Under the allowance method of accounting for uncollectible accounts, the cash realizable value of accounts receivable in the balance sheet is the same before and after an account is written off and bad debt expenses is debited.
This means that in the period in which an account previously written off is collected, the income is unaffected.
Also, under the allowance method of accounting, total assets will remain unchanged when a particular account is being written off.
Answer:
D) $116.67 per EUP
Explanation:
To find out the equivalent unit of production (EUP) for conversion costs we have to divide the total conversion costs by the equivalent units produced:
EUP conversion costs = $70,000 / 600 units = $116.67 per EUP
The EUP for direct materials would = total costs direct materials / equivalent units produced = $300,000 / 1,000 units = $300 per EUP
Both fully completed units and partially completed units are expressed in terms of equivalent units of production.
Answer:
Zone of service
Explanation:
Zone of service is the period where there is intensive service to be rendered to customers because of the number present per hour. Since they can serve 162 customers per hour, one can estimate that they would be serving about a thousand customers per night within a six-hour period. In the zone of service, every hand would usually be on deck and the tables and chairs would be fully occupied with customers making their food and drink demands.
