Answer:
b. price and quality.
Explanation:
Most attributes and benefits in many product categories can be whittled down to price and quality.
This ultimately implies that, the two fundamental factors to consider when designing a product is its price and quality. The price of a product can be defined as the monetary value or amount of money which must be paid by a customer for the acquisition of such products. The relationship between demand and supply of goods (products) affects or influences the price of a product; if the supply of a product is short, its price would rise and vice-versa.
The quality of a product is subjective, it is a measure of excellence and being free from any defect or deficiency when producing and supplying products that meet the needs or demands of customers.
To solve:
Total cost of merchandise = [(purchased merchandise - returned merchandise) x percentage out of hundred - 1] + transportation cost
Total cost of merchandise = [($4,300 - $295 ) .99] + $380
Total cost of merchandise = ($4,005)(.99) + $380
Total cost of merchandise = $3,964.95 + $380
Total cost of merchandise = $4,344.95
Answer:
A) To improve capacity the constraint that must be addressed is the preparation and dispatch constraint which is similar to all three shops.to address this a central preparation / dispatch center that serves all three shops the needed products should be created independently, with the primary purpose of mass preparation/dispatch to the coffee shops and not attending to customers which hampers the production of the three shops.
B ) To improve efficiency: packaging should be made ready at the drive thru station so that customer who drive in can quickly pick up the package without having to queue up for long. also consider preparing some orders on the menu that attracts the most customers ahead of time this way the queue would be reduced.
C ) At store level to improve performance proper stock taking should be essential to ensure there is enough products on the menu to serve to the customers
Explanation:
A) To improve capacity the constraint that must be addressed is the preparation and dispatch constraint which is similar to all three shops.to address this a central preparation / dispatch center that serves all three shops the needed products should be created independently, with the primary purpose of mass preparation/dispatch to the coffee shops and not attending to customers which hampers the production of the three shops.
B ) To improve efficiency: packaging should be made ready at the drive thru station so that customer who drive in can quickly pick up the package without having to queue up for long. also consider preparing some orders on the menu that attracts the most customers ahead of time this way the queue would be reduced.
C ) At store level to improve performance proper stock taking should be essential to ensure there is enough products on the menu to serve to the customers
Answer:
Answers B,C, and D are all correct.
Explanation:
An entrepreneur is anyone who organizes and operates a business and takes on great financial risks, usually when we envision an entrepreneur we see a business tycoon sitting on top of a mountain of money, but this is not the case the majority of the time. this means the only answer that doesn't fit the entrepreneurial criteria is that they make a lot of money.
