Answer:
From this information one can conclude that last period the variable overhead efficiency (quantity) variance was <u>unfavorable.</u>
Explanation:
The variable overhead efficiency variance measures the difference between the actual and budgeted hours worked with respect to standard variable overhead rate per hour.
Variable overhead efficiency variance can be calculated thus:
Actual labor hours less budgeted labor hours x Hourly rate for standard variable overhead
If the time it takes to manufacture a product and the time budgeted for it matches or performs well, the labor efficiency is favorable.
Variable overhead efficiency variance is deemed unfavorable when it takes the company more time than budgeted to produce. This also shows labor efficiency variance was unfavorable.
Answer:
≈ 9644 quantity of card
Explanation:
given data:
n = 4 regions/areas
mean demand = 2300
standard deviation = 200
cost of card (c) = $0.5
selling price (p) = $3.75
salvage value of card ( v ) = $ 0
The optimal production quantity for the card can be calculated using this formula below
= <em>u</em> + z (0.8667 ) * б
= 9200 + 1.110926 * 400
≈ 9644 quantity of card
First we have to find <em>u</em>
u = n * mean demand
= 4 * 2300 = 9200
next we find the value of Z
Z = ( 
)
= ( 3.75 - 0.5 ) / 3.75 = 0.8667
Z( 0.8667 ) = 1.110926 ( using excel formula : NORMSINV (0.8667 )
next we find б
б = 200
= 400
Answer:
True
Explanation:
If more money is coming into your account as compared to going out then you are in "positive cash flow". This means that you are in a situation where you can easily pay your bills and also save some money which is good.
If less money is coming into your account as compared to going out then you are in "negative cash flow". This means that you are in a situation where it is very diificult for you to cover your bills and you need more money to survive.
To conclude, the statement is true that you can give yourself a raise by increasing the flow of money into your account and decreasing the out flow.
The invention of restaurant foods is what distinguished modern restaurants from predecessor food service operations.
<h3>What is meant by food service operations?</h3>
An establishment that serves meals designed to be served in individual quantities for a fee or a mandated donation is known as a food service operation. Restaurants, nursing homes, hospitals, prisons, coffee shops, and candy stores are a few examples of FSO.
Controlling food expenditures is essential for a successful restaurant, which is why food service management is so important. FSMs assist firms in remaining profitable by training staff on serving and preparation standards, maintaining a careful inventory of stock, and identifying various sources for the most affordable ingredients.
The earliest signs of the food service sector date around 3000 BC during the Sumerian era. The majority of the time, temples and palaces served food. They hired chefs, who prepared meals for the aristocracy and visitors.
The invention of restaurant foods is what distinguished modern restaurants from predecessor food service operations.
To learn more about food service operations refer to:
brainly.com/question/26298316
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