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anygoal [31]
4 years ago
9

A performance obligation is:

Business
1 answer:
ANEK [815]4 years ago
5 0

Answer:

.

Explanation:.

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Werth Company produces tie racks. The estimated fixed costs for the year are $288,000, and the estimated variable costs per unit
____ [38]

Answer:

Option (A) is correct.

Explanation:

Given that,

Estimated fixed cost = $288,000

Estimated variable cost = $14 per unit

Units expects to produce and sell = 60,000

Selling price = $20 per unit

We first need to calculate the contribution margin:

Contribution margin per unit:

= Selling price - Variable cost

= $20 - $14

= $6

The break even point in units is the ratio of fixed cost to the contribution margin per unit.

Break-even point in units:

= Fixed cost ÷ Contribution margin per unit

= $288,000 ÷ $6

= 48,000 units

8 0
3 years ago
The Arkansas Company makes and sells a product called Product K. Each unit of Product K sells for $39 dollars and has a unit var
ioda

Answer:

$36,020.40

Explanation:

The computation of cash balance is shown below:-

Excess of cash receipts over disbursement = Beginning cash balance + Cash receipts - Cash disbursement

= $64,500 + $1,302,200 - $1,310,000

= $1,366,700 - $1,310,000

= $56,700

Interest = X × 0.02

Cash balance at end = Excess of cash receipts over disbursement + Borrowing - Interest

$92,000 = $56,700 + X - 0.02x

$92,000 - $56,700 = 0.98x

X = $35,300 ÷ 0.98

= $36,020.40

7 0
3 years ago
What are the implications of sharing confidential material information?
Norma-Jean [14]
The implication of sharing confidential material information is about having to keep a certain thing private in a way that it should be remained secret and hidden unless it has been given consent by the person who holds the privacy to be told to another party. It is not release carelessly and should be handled with care as it should be kept by the person withholding the information.
5 0
3 years ago
Strategies on how to minimize expenses in cooking?​
Nitella [24]

Answer:

1. Calculate Your Food Costs

2. Be Consistent When Calculating Inventory

3. Work with Your Food Suppliers

4. Join a Group Purchasing Organization

5. Manage Your Food Orders

6. Implement Restaurant Portion Control

7. Use the First In, First Out (FIFO) Method

8. Utilize Your Daily Specials

9. Keep Your Staff Informed

Explanation:

8 0
2 years ago
PLZ HELP MEEEEEEEEEE​
Akimi4 [234]

Answer:

D

Explanation:

7 0
3 years ago
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