You should measure the inputs to a restaurant process in customers and the outputs in dollars is a false statement.
<h3>What is the flow of a restaurant?</h3>
This is known to be called the patron's flow and it is one that tends to originate from the entrance to the table of the host, and also to the restrooms as well as the back out.
Note that Flow is seen as a form of volumetric flow rate and it is one that is simply known to be the volume of fluid that moves per unit of time.
Therefore, saying that you should measure the inputs to a restaurant process in customers and the outputs in dollars is a false statement.
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Answer:
Flooding and wet weather are so costly to agricultural land because they cause delays in and reduction of crop harvest.
Explanation:
Answer:
B. $10,000 Underapplied
Explanation:
Hourly rate = $250,000/100,000 = $2.5 per hour
Excess hours = 4000
Excess over head = 4000 * 2.5 = $10,000
There was a $10,000 underapplied overhead for that period
