Answer:
The following are the disadvantages and the advantages of bottom-up budgeting approach are as follows:
<u> Advantages of bottom-up budgeting approach:</u>
- The bottom-up budgeting approach helps in making the decisions very quickly as compared to all other budgeting methods.
- The main benefit of the bottom-up budgeting approach is that it helps in aligned the project goals in an organization by giving the specific direction.
- It helps in understand the resources, needs, expenses and the cost of each department in an organization.
<u> Disadvantages of bottom-up budgeting approach:</u>
- The bottom-up budgeting approach is complex as it sometimes cause misrepresent the budget figures in the given data.
- In this budgeting method there is also a lack of context and also expertise.
Green computing is an efficient and Eco-friendly use of computers and other electronics. Eco-friendly or environment friendly are marketing terms and sustainability that referring to goods, services, policies and guidelines that reduce or minimize any harm on the ecosystem or environment. Green computing involves study of designing, manufacturing, using and disposing of computing devices in a way that does not harm the environment.
Answer:
Companies will move overseas to escape unions and hire cheaper labor.
Answer:
TRUE
Explanation:
As the direct materials are introduced at the beginning of the process the only factors which are not completed are the conversion cost which are: labor cost and manufacturing overhead.
The equivalent units will be calculated using a 100% of completion in raw materials.
<u>Answer:</u>
<em>Thick fish steaks are also known as </em><em><u>fillets
</u></em>
<em></em>
<u>Explanation:</u>
Filets do not contain any bits of the more prominent bones, yet a few species have littler, intramuscular bones (called pins) inside the tissue.
A fish filet, from the French word filet, which means a string or strip, is the substance of a fish that has been removed or cut from the bone by cutting the long way along one side of the fish parallel to the spine. In anticipation of filleting, any scales on the fish ought to be expelled.