Answer:
Nolan Company
Bank Reconciliation
June 30
$
Balance per cash book 22,064
Less: Bank Service charges ( 24)
Add: Error in recording payment ( $ 59- $ 50) 9
Add: Interest earned <u> 27</u>
Adjusted balance per cash book <u> 22,076</u>
Balance per bank statement 22,531
Less: Outstanding checks ( 2,655)
Add; Deposits in Transit <u> 2,200</u>
Adjusted balance per bank statement <u>22,076</u>
Explanation:
The bank service charges and the interest earned appear on the bank statement and has to be adjusted in the cash book balance. The errors found in recording the payment at $ 59 instead of $ 50 results in an overpayment and the correction needs to be added to the cash book balance
the outstanding checks has not yet been cleared by the bank so there is a reduction on the bank statement balance. The deposits in transit has not been received by the bank so needs to be adjusted as an addition on the bank statement balance.
Answer:
A
Explanation:
In today's marketing the use of material such as video, sound, webinars among others is essential, especially with the rise of the internet and advertising channels such as webpages and blogs.
The answer is true because you don’t always have to increase your expenses .
Answer:
The correct answer is letter "B": False.
Explanation:
Anticipatory repudiation is the act by which one party notifies the other intentions of not continuing with their relationship -typically tied to a contract- because of different factors. Those factors sometimes are specified in the terms of the contract and must be met for a Court to qualify the case as an anticipatory breach.
Thus, in the example, <em>Helen should retract her anticipatory breach since she will be able to make the payments for the gas service even though Paris changed the supplier.</em>
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.
