Going beyond the minimum requirements set by the Food and Drug Administration; they have personal responsibility for ethical behavior.This is most closely relates to the business ethics programs.
<u>Explanation:</u>
- Business ethics is said to be art and science which helps in maintaining a harmonious relationship with the society and the business conduct of social responsibility.
- These business ideas generally emphasize general business ideas to business behavior.
- It is applicable to all business conduct and to the entire organization along with the individual's conduct.
Answer:
$600
Explanation:
The computation of the value of the marginal product of labor is shown below:-
Value of marginal product of labor (MRPL) of the 10th worker = MRP Price = Maximum retailing price
= 10 × $60
= $600
Therefore for computing the marginal product of labor we simply applied the above formula and we ignore all other values as they are not relevant.
Answer:
$86,000 and $99,380
Explanation:
The flexible budget formular is fixed at $50,000 plus variable costs
The direct labor hour is $4 per hour
The total budgeted cost at 9,000 hours can be calculated as follows
= $50,000 + ($4×9,000 hours)
= $50,000 + $36,000
= $86,000
The total budgeted cost at 12,345 hours can be calculated as follows
= $50,000 + ( $4×12,345 hours)
= $50,000 + $49,380
= $99,380
Hence the total budgeted cost at 9,000 hours and 12,345 hours is $86,000 and $99,380 respectively
Answer:
Having a good accountant if you own a large business is important because any mistakes could be detrimental in the long run and upset clients.An accountant takes care of all finances, If a buiisniness did not have an accountant it would most likely take a turn for the worst.
Explanation:
Hope this helped : )
Answer:
supervisor, owner or manager
Explanation:
It is always the supervisor, owner or manager's duty to train an employee working in the food industry about the handling procedures and compliance with health policies.
Taking into consideration the specifics of each food industry (various countries and standards), the person in charge should handle proper training or provide adequate courses which teach the employees how to handle food and ensure that the health or food hygiene factors are respected.