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svp [43]
3 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]3 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]3 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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Answer: $53,600

Explanation:

Credit sales increase the balance on Accounts Receivables because they represent that people owe the business.

It is therefore included in the formula for calculating the ending balance of Accounts Receivables:

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19,000 = 24,600 + Credit Sales in May - 59,200

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3 years ago
Terry company had january 1 inventory of $100,000 when it adopted dollar-value lifo. during the year, purchases were $600,000 an
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Answer:

Terry's Closing Inventory is $131,360.

Terry's Gross profit is $431,360.

We follow these steps to arrive at the answers:

<u>1. Calculate the base value of closing inventory (CI):</u>

CI_{base value} = \frac{CI*Index at base year}{current price index}

CI_{base value} = \frac{143360*100}{112} =  128,000

<u>2. Calculate additions to inventory at base price</u>

Additions to inventory = CI_{base value} - Beginning inventory

Additions to inventory = 128000 - 100000 = 28,000

<u>3. Calculate the value of additions to inventory at current prices</u>

Additions to inventory_{current Value} = Additions to inventory_{base Value} * \frac{current price index}{base price index}

Additions to inventory_{current Value} = 28,000 * \frac{112}{100} = 31,360

<u>4. Calculate the value of Closing inventory</u>

Closing inventory = Beginning Inventory + Additions to inventory_{current Value}

Closing inventory = 100,000 + 31,360 =  131,360

<u>5. Compute Cost of Goods Sold (COGS):</u>

COGS = Opening Inventory + Purchases - Closing Inventory

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3 years ago
1. How is Unilever applying its understanding of internal consumer processes in the psychological core to market its products?
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Unilever is applying its understanding of internal consumer processes by using several points of the psychological core to market its product in order to create valuefrom customers in return. ... It creates a relationship between the customer and the brand.

Explanation:

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3 years ago
The Graber Corporation’s common stock has a beta of 1.8. If the risk-free rate is 5.8 percent and the expected return on the mar
Murljashka [212]

Answer:

16.96%

Explanation:

In this question, we apply the Capital Asset Pricing Model (CAPM) formula which is shown below

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= 5.8% + 11.16%

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The (Market rate of return - Risk-free rate of return)  is also called market risk premium

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