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Archy [21]
3 years ago
8

Can someone help me with a question 9

Business
1 answer:
White raven [17]3 years ago
6 0

Answer:

the geographical distance between mc Henry and one world

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Give the entry to record the honoring of 500 warranty contracts in january at an average cost of $20.
tester [92]
I have no idea I’m sorry
5 0
3 years ago
Suppose the market for gourmet chocolate is in long-run equilibrium, and an economic downturn has reduced consumer discretionary
VashaNatasha [74]

Answer:

a. Decrease

b. Decline

c. Exit

d. No change

Explanation:

The market for gourmet chocolate is in the long-run equilibrium, and an economic downturn has caused the consumer disposable income to fall. Chocolate is a normal good, and the chocolate producers have identical cost structures.

a. This decline in the consumer income will reduce the purchasing power of the consumers. As a result, the demand will decrease. The demand curve will move to the left.

b. This leftward shift in the demand curve will cause the price to decline, As the price falls, the profits earned by the producers will decline as well.

c. In the long run, the firms operate at zero economic profits. So a decline in profits imply that the firms are operating at an economic loss. This will cause the loss incurring firms to exit the market.

d. The long run supply curve will remain the same. It is not affected by change in profits, it changes only with change in the state of technology or availability of resources.

8 0
4 years ago
Sledge Co. manufactures a product requiring 1.5 lbs. of raw material for each finished unit. The beginning inventory of raw mate
NeTakaya

Answer:

Purchases= 3,500lbs

Explanation:

Giving the following information:

Production= 4,000*1.5= 6,000 lbs

Beginning inventory= 5,000 lbs

Ending inventory= 2,500 lbs

<u>To calculate the direct materials purchase, we need to use the following formula:</u>

Purchases= production + desired ending inventory - beginning inventory

Purchases= 6,000 + 2,500 - 5,000

Purchases= 3,500lbs

4 0
3 years ago
Read 2 more answers
Which of the following statements about provider cost structure and financial risk is false
denis23 [38]

Answer to this Question is B): A provider’s cost structure has no impact on reimbursement risk.

(Its a false statement about cost structure and financial risk)

Explanation:

All of the given statements about cost structure and financial risk are true except the statement B. Provider can capitulate and reduce the expected risk by increasing the proportion of the fixed cost. Moreover, it can also reduce risk totally free of cost with the help of increasing the variable cost. The risk under capitation can be also reduced by increasing the number of capitulated members. Furthermore, the risk can also be reduced by increasing provider actuarial and cost measurement expertise. The only thing which is false here is that the provider's cost structure has no impact on the reimbursement risk at all in any way, that's why it should be the chosen answer.

6 0
3 years ago
Special Order Nature's Garden, a new restaurant situated on a busy highway in Pomona, California, specializes in a chef's salad
labwork [276]

Answer:

a. Current average cos per meal = $5.6

b. how the owner arrived at the $0.60 figure is explained in the explanation part, but on the comment, the owner is focused on the unit price of the meals, which helps him determine quickly if he makes a profit or loss

c. The restaurant owner should not accept the offer

Explanation:

a. To calculate the average cost per meal, we have to determine the total cost used in producing the meals per day, and divide it by the total number of meals per day;

Total fixed cost per day = $1,200

variable cost per meal = $4

meals per day = 750

therefore total variable cost per day = 4 × 750 = $3,000

∴ Total cost per day = total fixed cost + total variable cost

= 1,200 + 3,000 = $4,200.

Next, we will find the total cost of making a meal per day, using the total fixed cost amount. It is calculate thus;

Cost of 1 meal per day = Total cost per day ÷ number of meals made per day

= 4,200 ÷ 750 = $5.6

b. if the scout leader offers a price of $150 for a total of 30 girl, to determine whether a profit or loss is made, let us first calculate how much it takes to make the meals for the 30 girls.

remember that from a above, cost of meal for 1 person = $5.6

therefore cost of meals for 30 girls = 5.6 × 30 = $168

so if the owner agrees to this offer, he will make a loss, which is calculate as; cost price - selling price = 168 - 150 = $18

so the offer produces a total loss of $18 for the 30 girls (30 meals)

but the owner stated the loss as loss per meal, so since 30 meals produced a loss of $18, therefore, 30 meals = 18 ÷ 30 = $0.6

c. remember that the cost of making a meal = $5.6, if the business owner accepts an offer of $4.5 per meal, he will be making a loss of; 5.6 - 4.5 = $1.1 on each meal. so he should reject the offer

4 0
4 years ago
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