Answer:
This question is incomplete. The multiple choice options are missing.
The options are the following:
A - process-focused process
B - modular process
C - repetitive process
D - mass customization process
E - product-focused process
And the correct answer is the option A: Process-focused process.
Explanation:
To begin with, the concept known as <em>''process-focused process''</em> in the field of management refers to the production process that focus mainly in the uniqueness of the product in order to facilitate low-volume high-variety productions. Moreover, the main reason of using this type of process is to focus on the production of an unique item that must goes from one department to another to make it perfectly designed as ordered, therefore that this process is also called as ''job shop''.
Answer:
Assuming a range of interest rates 0%, 5%, 10%, 15%, 20%, 25%
The below listed are the Net present Values
Project A
1,175
1292
1382
1451
1505
1549
Project B
760
261
-100
-387
-602
-769
Project C
1,110
494
52
-274
-519
-708
The Net Present Value of a project is the evaluation of a project Net Cash flows based on time value of money and bench-marked against the required rate of return the business considers minimum.
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Answer:
The correct answer is (C)
Explanation:
Planning for capital expenditures is an important aspect which helps the organisation to grow in future and to mitigate the risks of financial distress. Amount spent on office equipment is not a part of planning for capital expenditures because in time fixed assets such as office equipment wear out or become superseded. All other reason are a part of planning for capital expenditures.
If the pastry chef wants to have freshly baked cookies on hand at all times, then she is most likely to produce her cookies with the <u>icebox </u>method.
A chef is a trained expert cook dinner and tradesman who is talented in all components of food training, frequently focusing on a selected cuisine.
In keeping with the Cambridge dictionary, a prepared dinner is a person who prepares and chefs food, even as a chef is a professional and educated cook who works in a hotel or restaurant. These definitions suggest that a chef is a sort of prepared dinner, but they fluctuate in that a chef has evolved learned abilities, and has undergone education.
A chef is in charge of the kitchen in restaurants or different locations wherein food is served. They watch all activity and meals instruction with any body workers that could help in the kitchen. They supervise the guidance of meals for their garnishing and presentation, as well as, the seasonings for a really perfect taste.
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Answer:
Instructions are listed below.
Explanation:
Giving the following information:
Bristol charges $56 per trip
The variable cost= $30
The monthly fixed cost= $7, 280.
To calculate the break-even point we need to use the following formula:
Break-even point= fixed costs/ contribution margin
Break-even point= 7,280 / (56 - 30)= 280 trips
Margin of safety= (current sales level - break-even point)
Margin of safety= 300 - 280= 20 trips