Answer:
33,793 pizzas
Explanation:
The annual break-even sales level for the number of pizzas sold in the location is computed using the break-even sales units formula below:
break-even sales=fixed costs/contribution margin per pizza
fixed costs=$245,000
contribution margin per pizza=selling price-variable cost
selling price=$12.50
variable cost=selling price*42%
variable cost=$12.50*42%
variable cost=$5.25
contribution margin per pizza=$12.50-$5.25
=$7.25
break-even sales=$245,000/$7.25
= 33,793 pizzas
Answer:
The interpretation of the sort of situation is characterized following portion.
Explanation:
- Food and beverage organizational leadership would be important for generosity, tourist activities, and instructional design learners. Relatively increased educators are encouraged throughout the resource allocation of different approaches.
- Because several learners have the understanding and although F&B capitalists, evaluation using these thoughts and feelings can be an essential part of the strategy.
Tax savings generated from deductions are considered cash inflows.
Answer: false
Hope this helps
Answer:
b. first-in, first-out.
Explanation:
Generally, there are three methods for estimating the inventory shown below:
1. First-in-first, the company is selling the old products in this way than the new ones, which means first selling the old products and then selling the new ones
2. Weighted average method: Weighted cost is measured by considering the total revenue and total purchase
3. Last-in-first-out: Contrary to the first-in-first-out process, the first sale of new goods, then selling of old goods.
4. Base stock: The process by which the orders of the consumer are fulfilled by holding the less inventory
In the FIFO method, the highest ended inventory results in the lower cost of goods sold at the highest net profits.
