One of the features of the new approach is that, now BEA uses the geometric average of fixed weight indexes and uses two base years to calculate the growth rate of real GDP between two consecutive years.
Explanation:
In both actual and nominal GDP, the U.S. Economic Analysis Department results. It estimates the real United States. GDP is a fixed base year annual rate. Imports and international sales from American businesses and people are exempt.
GDP reflects the degree to which the economy generates production. Global warming is not generated and not part of GDP. The effect of environmental damage is not measured accurately. The loss should not be included in GDP and the calculation of environmental damage has not been accepted.
Answer: The company will record a depreciation of $375 as depreciation.
We begin by calculating the depreciable value of the asset.
The depreciable value is $12,000.
The useful life of the asset is 8 years from the date of purchase.
So, the depreciation for one year will be 
.
Hence the depreciation for one year is 
Since the equipment was purchased at the end of September, we can only charge depreciation for 3 months on 31st December.
So, the depreciation expense will be 
Answer:
Explanation:
(a) The computation of the cost of goods sold is shown below:
= Beginning inventory + Purchase of new merchandise - ending inventory
= $4,000 + $22,000 - $4,500
= $21,500
(b) In the income statement, the total revenues and the total expenses are recorded.
If the total revenues are more than the total expenditure then the company earns net income
And, If the total revenues are less than the total expenditure then the company have a net loss
This net income or net loss would reflect in the statement of the retained earning account.
The preparation of the income statement is presented in the spreadsheet. Kindly find the attachment below:
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.
To learn more about food service operations refer to:
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With the price increase in tutoring from $5 to $15, producer surplus increases by <u>$10</u>.
<h3>What is producer surplus?</h3>
Producer surplus is the additional benefit that the tutors receive. It can be computed by determining the difference between old tutoring price, $5, and the new market price of $15. The implication is that while tutors are willing to accept $5, the new marketing price has made it possible for them to increase their surplus by $10 ($15 - $5).
Thus, the producer surplus increases by $10 to show the increased benefit that suppliers receive for selling their services in the marketplace.
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