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nika2105 [10]
3 years ago
15

When a buyer’s willingness to pay for a good is equal to the price of the good, a. the buyer’s consumer surplus for that good is

maximized. b. the buyer will buy as much of the good as the buyer’s budget allows. c. the price of the good exceeds the value that the buyer places on the good. d. the buyer is indifferent between buying the good and not buying it.
Business
1 answer:
igomit [66]3 years ago
6 0

Answer:

a. the buyer’s consumer surplus for that good is maximized.

Explanation:

The consumer will purchase up to the moment at whose preference price matches the market price.

Because of the diminished return theory, the following unit (k+1) will have a lower benefit to the consumer thus, it will have purchased only if the price is lower. Therefore, it will not purchase as the market price is the same as the previous unit but the consumer benefit is lower.

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1. The "four Ms" of cause-and-effect diagrams are:______.
dolphi86 [110]

Answer:

1. C.  c. material, machinery/equipment, manpower, and methods.

2. E. All are correct

Explanation:

1. The cause-and-effect diagram also known as the Ishikawa diagram is used by organizations to find out the likely causes of unwanted problems. This diagram traces the roots of problems and helps managers discover the potential causes of these problems. The four M's that form the bone of the diagram to which other causes are traced include the;

a. material, which is about the products used in the production process and potential problems that can be attributed to them.

b. machinery/equipment, which is about the plant and likely problems that can arise from their use.

c. manpower, which is about the personnel used in the production process, and,

d. methods, which is about the systems adopted by the organization.

2. A systematic approach to capacity decisions include;

a. Estimation of capacity requirements

b. Identification of gaps by comparing the expected requirements with available capacity.

c. Develop alternative plans and methods that would help to reduce the gaps.

d. Evaluate the alternatives taking into consideration their qualitative and quantitative attributes.

3 0
3 years ago
You have $1 to spend on a vending machine snack. a bag of chips will cost you $1 and a candy bar will also cost you $1. if you c
tensa zangetsu [6.8K]
It's 1 dollar because u have 1 dollar and the chips cost 1 dollar so basically u have no money left
7 0
3 years ago
Marin Printing, Inc., prints and binds encyclopedias. The following information was found in the accounting records: Sales price
amm1812

Answer:

$578,500

Explanation:

Sales price per unit = $ 106

Direct materials per unit = $ 51

Direct labor per unit = $14

Variable overhead per unit = $ 10

Fixed overhead per unit = $ 23

Fixed selling costs = $ 49,600

Variable selling costs = $ 166,300

Beginning inventory = 0

Units produced = 106,700

Units sold = 99,300

Under absorption costing,

Unit product cost:

= Direct materials per unit + Direct labor per unit + Variable overhead per unit + Fixed overhead per unit

= $51 + $14 + $10 + $23

= $98

Gross margin:

= Sales - Cost of goods sold

= (99,300 × $106) - (99,300 × $98)

= $10,525,800 - $9,731,400

= $794,400

Total selling and administrative overheads:

= Fixed cost + variable cost

= $49,600 + $166,300

= $215,900

Marin’s operating income:

= Gross margin - Total selling and administrative overheads

= $794,400 - $215,900

= $578,500

7 0
3 years ago
On January 1, 20X7, Poke Corporation acquired 25 percent of the outstanding shares of Shove Corporation for $100,000 cash. Shove
maria [59]

Answer:

$18,750

Explanation:

Income from investment = 25% * $75,000

Income from investment = 0.25 * $75,000

Income from investment = $18,750

The amount that will be reported by Poke as income from its investment in Shove for 20X8, if it used the equity method of accounting is $18,750

4 0
3 years ago
Who is responsible for training food workers on safe food handling procedures?
notsponge [240]

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.

6 0
3 years ago
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