Answer:
a. strategic ambiguity.
Explanation:
The use of strategic ambiguity permits the views for diversify or interpretations also at the same time it promotes inclusiveness and unity
The mission and vision sttaement should be confused and normal in nature in order to provide the accomodation
So the use of symbols for permitting out the multiple interpretations of messages is known as the strategic ambiguity
Therefore the option a is correct
Answer:
c
Explanation:
<h3> carry on learning sana makatulong</h3>
Answer: $135.66
Explanation:
Given that,
Revenue earned in October = $550,000
Number of customers = 300
Operating costs:
Manager's Salary = $5,500
Gym Rent = 1,800
Depreciation Expense long dash Equipment = 7,000
Office Supplies Expense = 2,300
Utilities Expense = 1,600
Trainer's Salary = 22,500
Therefore,
Unit cost per customer = 
= 
= $135.66
Answer:
2.75x + 3.25y = 172.50 ... Equation 1
x + y = 60 ... Equation 2
Explanation:
Where x = number of pineapple smoothies and
y = number of mango smoothies
Also given that, cost of pineapple smoothies = $ 2.75
and cost of mango smoothies = $ 3.25
The total sales made by the company is the addition of the sum made from mango smoothies and pineapple smoothies.
Total amount made from pineapple smoothies = cost of pineapple smoothies × number of pineapple smoothies sold
= 2.75 × x
= 2.75x
Total amount made from mango smoothies = cost of mango smoothies × number of mango smoothies sold
= 3.25 × y
= 3.25y
Therefore where total sales = $172.50
2.75x + 3.25y = 172.50
Also, since there were 60 cups used in all. Where a cup is used for a smoothie,
x + y = 60
Therefore the equations representative of the situation are
2.75x + 3.25y = 172.50
and
x + y = 60
Answer:
In order to be <u>sustainable in the hospitality industry</u>, a company (restaurant) needs to implement the sustainability approach across more levels. The sustainable practices that differ Acorn House from non-sustainable restaurant are composting waste (minimizing actual waste), sourcing local ingredients (economically stimulating the region, while the carbon footprint of the ingredients is minimized) and investing in the training and development of their staff to learn the pillars of eco cuisine.
