Advertising keeps consumers informed about new products in the market at their disposal.
Answer: A) Many professional women step out of the workforce early to start their own companies.
Explanation:
There are several human resource management challenges such as compliance with organization rules and laws, adaptation to innovation, recruitment challenges etc.
In the context of human resource management challenges, the most likely true option is that many professional women step out of the workforce early to start their own companies. Unlike their male counterparts who can stay for a very long time, the reverse is usually the case with women.
The Yield to call is 7.30%
Par value of Bond (FV) = $1,000
Annual Coupon (A) = 8%*1,000 = $80
Years until maturity = 8
Current YTM = 7.5%
We need to calculate the Current Price of Bond (PV)
PV = 80 * (P/A, 0.075, 7) + 1000 * (P/F, 0.075, 7)
PV = $1,026.48
Call Price = $1,010
Call Period = 3 years
Yield to call = ytc
1026.48 = 80* (P/A, ytc, 3) + 1010 * (P/F, ytc, 3)
Using the <em>trail and error </em>method,
Yield to call = 7.30%
In conclusion, the Yield to call is 7.30%
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Answer:
d
Explanation:
Unfortunately cutting or reducing production, or reengineering at all.
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.
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