Answer: The correct answer is "the cost of internal control should not exceed its benefits"
Explanation: One factor limiting the likelihood of achieving those objectives is that the cost of internal control should not exceed its benefits. The cost of performing an internal control should never exceed the benefits that this may have as a result, since in that case its performance would be uneconomical.
In the given scenario, Rembrandt Cosmetics accomplished its substitution primarily through strategic planning of equivalence.
<h3>What is strategic planning?</h3>
When the differences between two different strategic plans are identical, with other things being constant, such a situation is called as a strategic planning of equivalence.
Hence, strategic planning holds true regarding the given situation.
Learn more about strategic planning here:
brainly.com/question/16699515
#SPJ1
<span>The method by which a message is conveyed between people is called a discussion or a dialogue. The idea here is to allow a certain communication among participants in a back and forth manner.</span>
Answer:
Please refer the reason in detail below
Explanation:
For state and local government entities, additional standards are promulgated by the Governmental Accounting Standards Board ("GASB") and for the federal government, additional standards are promulgated by the Federal Accounting Standards Advisory Board ("FASAB").
GASB considers budgetary comparisons as an important part of the basic financial statements and financial reporting and therefore include budgetary comparisons in their concept statements
Answer:
In order to be <u>sustainable in the hospitality industry</u>, a company (restaurant) needs to implement the sustainability approach across more levels. The sustainable practices that differ Acorn House from non-sustainable restaurant are composting waste (minimizing actual waste), sourcing local ingredients (economically stimulating the region, while the carbon footprint of the ingredients is minimized) and investing in the training and development of their staff to learn the pillars of eco cuisine.