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svp [43]
2 years ago
8

Technological improvements have made it possible to do a restaurant’s food cost percentage in about _____________ of the time it

used to take and with more accuracy.
Business
2 answers:
oksano4ka [1.4K]2 years ago
5 0

Answer: one-third

Explanation: technological improvements in the areas of point-of-sale (POS) systems for table service restaurants, table management systems, home delivery, frequent dining and gift card programs, inventory control systems, and menu management systems etc. have changed the way restaurants process and monitor transactions. This has greatly reduced the time it takes in calculating the food cost percentages of restaurants which is now done in about one-third of the time it takes previously. Restaurant technology also provides management with the right information at the right time resulting in fewer costly mistakes, better forecasting, higher productivity, and improved marketing know-how. Nowadays, large volumes of paperwork are replaced with computer generated reports that reveal previously hidden dynamics. This has so far ensured they compete effectively in markets of today as well as that of tomorrow.

EleoNora [17]2 years ago
3 0

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.

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The following information is available for Patrick Products for the year: Budgeted sales during the year 5,000 units Actual sale
cupoosta [38]

Answer:

$125,000 Adverse variance as the cost actually incurred is higher.

Explanation:

The first step here is to find the Flexed Variable Overhead Cost by using the unitary method:

Budgeted overhead cost for 10,000 budgeted hrs = $2500,000

Budgeted overhead cost for 1 budgeted hrs = $2500,000 / 10000 bud. hrs

Budgeted overhead cost for 1 budgeted hrs = $250 per standard hr

And as we know that

Flexed Variable Overhead Budget = Actual Units * Budgeted overhead cost for standard hr

By simply putting values we have:

Flexed Variable Overhead Budget = 9000 hours * $250 per standard hr

= $2,2500,000

Now we will find the Flexible-budget Variable Overhead Variance by taking the difference of Variable overhead flexible budget and Actual Variable Overhead.

Flexible-budget Variable Overhead Variance = Variable overhead flexible budget - Actual Variable Overhead

By putting the values we have:

Flexible-budget Variable Overhead Variance = $2,2500,000 - $2,375,000

= $125,000 Adverse variance as the cost actually incurred is higher.

6 0
3 years ago
Read 2 more answers
Mayo Corp. has estimated that total depreciation expense for the year ending December 31, 2021 will amount to $600,000, and that
Mariulka [41]

Answer:

$900,000

Explanation:

Depreciation for the year      $600,000

Employee Bonuses              $1,200,000

Total expense for the year    $1,800,000

Expense to be reported in interim income statement 1,800,000/2=$900,000

5 0
3 years ago
Which of the following is an entry strategy in which the organization maintains its production facilities within its home countr
sergejj [24]

Answer:

c. Exporting

Explanation:

Exporting strategy -

It offers the prospective of new markets , better profit , more sales and wider spread of customers .

The strategy can even make the person successful .

The strategy of export is based on the assessment of the position and the research into a promising opportunities .

Hence , from the options given , the most appropriate is the Exporting .

3 0
3 years ago
Grouper Corp. retires its $640000 face value bonds at 105 on January 1, following the payment of annual interest. The carrying v
AleksAgata [21]

Answer:

Explanation:

The journal entry is shown below:

Bonds payable A/c Dr $640,000

Premium on bonds payable A/c Dr $23,970

Loss on bonds redemption A/c $8,030

         To Cash A/c $672,000                     ($640,000 × 1.05)

(Being the redemption of bond is recorded and the remaining balance is debited to the Loss on bonds redemption account)

The Premium on bonds payable is computed below:

= Carrying value of the bonds - face value of the bond

= $663,970 - $640,000

= $23,970

4 0
3 years ago
Discuss the three "ingredients" needed for employee performance. give your own brief example of a performance scenario where all
weqwewe [10]

The three ingredients needed for employee performance are motivation, capacity and support. Motivation is really important because if employees are influenced positively they can make things better. Capacity is also key because if employees are poorly prepared the won't have a good performance. Support is crucial because if we want to enhance employees' performance we have to be ready to back them up.

5 0
3 years ago
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