Answer:
b. All collections for sales are received immediately upon making the sales.
Explanation:
Internal control, regarded as a process used in assuring objective of an organization in operational effectiveness as well as efficiency and reliable financial reporting, it is also used in assuring of compliance with laws as well as regulations and policies. Generally, internal control can be described as everything which is able to controls risks to an organization. It is a way the
resources of an organization are been
measured as well as been directed and monitored.
It should be noted that Internal control procedures for cash receipts require that:.
✓Custody over cash is kept separate from its recordkeeping.
✓Clerks having access to cash in a cash register should not have access to the register tape or file.
✓An employee with no access to cash receipts should compare the total cash recorded by the register with the record of cash receipts reported by the cashier.
✓Cash sales should be recorded on a cash register at the time of each sale
Answer:Please see answers in explanation column
Explanation:
a) Journal to record factory labor cost
Account titles and explanation Debit Credit
Factory Labor $480,000
Factory wages payable $400,000
Employer payroll taxes payable $80,000
Factory Labor=Factory wages payable+Employer payroll taxes payable
= $400,000 + $80,000 =$480,000
b) Journal to transfer factory labour to production
Account titles and explanation Debit Credit
Work in process inventory(480,000 x 75%) $360,000
Manufacturing Overhead(480,000 x 25%) $120,000
Factory Labor $480,000
B. Participative management and empowerment
Answer: One-third
Explanation:
The impact of technology in our everyday life cannot be understated. Technology has made life easier by simplifying our work lives and personal lives. In the restaurant industry, technological terms such as artificial intelligence, mobile apps, smart devices etc are now common in the industry.
Technology helps in making work easier. This can be noticeable in knowing the food cost percentage of a restaurant. Through technology, the food cost percentage of a restaurant can now be known in one third of the time used before technology came into place.
Answer:
Profitability
Explanation:
It is not enough that our target market is reachable, stable, cost-effective, and measurable. We also need to measure how profitable the market is. We know that our major aim of doing business is to make profit, therefore the profitability of the market must be measured as well.
