Answer:
$ 4242.76
Explanation:
Annual payment = rP / (1 - ( 1 + r)^-n)
r = rate = 9.5%
P = the amount borrowed = $ 21000
n = number of years
Annual payment = 0.095 ($ 21 000) / ( 1 - (1 + 0.095)⁻⁷ ) = $ 4242.76
Answer:
<u>$35</u>
<u>Explanation</u>:
Note the formula:
Total revenue (TR)= Price (P) x Q and Marginal revenue (MR) = Change in TR / Change in Q
<u>Total Revenue for 2 units of output sold</u>
= 2 x $50 = $100
<u>Total Revenue for 3 units of output sold</u>
= 3 x $45 = $135
<u>The Marginal Revenue=</u>
Change in TR (135-100) / Change in quantity (3-2)
= $35/1
= <u>$35</u>
Therefore, the Marginal Revenue If the firm sells 3 units of output, will be $35.
The answer is D. $600. In general, the employee discount didn't result in taxable income to the recipient. The amount that may be excluded in relation to services purchased by employees, however, is limited to 20% of the amount normally charged to non-employee customers. As a result, Norbert would be able to exclude an employee discount up to 20% x $2,000 or $400 with the remaining $600 included in gross income.
Answer:
Option (C) is correct.
Explanation:
Given that,
Population rises from 40 million to 44 million
Country's Real GDP rises from $825 billion to $890 billion during this same period.
Therefore,
This country experiencing a absolute economic growth because of the rise in real GDP.
Initial per capita growth:
= Initial Real GDP ÷ Initial Population
= $825 ÷ 40 million
= $20.625
New per capita growth:
= Increased Real GDP ÷ New Population
= $890 ÷ 44 million
= $20.227
Above calculations clearly shows that there is a decline in the per capita growth.
Hence, there is an absolute economic growth but not per-capita real.
Answer
If a health inspector comes for a health inspection and there is no manager present the employee on duty should ask for identification.
Explanation:
Food inspector can come any time for inspection usually they come according to posted facility hours. Late night bars with food can be checked till 11:00 pm.
Train your manager, front desk operator, chef or person in charge to check the inspector's credentials. Because some people have tried to enter restaurants as health inspectors but they were not from the health department. Chef and other trainees should follow the inspector when he goes to the kitchen or back door areas.
Manager or person in charge should assist him and answer politely if asked anything by him. If you will be polite and cooperative, an inspector will cooperate with you. He will give you time to give an explanation before he encircles the wrong things.
