Answer:
c) the lenght of time for the meeting
Explanation:
A quantitative variable is a variable that can be stated as numbers. According to this, the answer is that the variable that is quantitative is the lenght of time for the meeting.
The other options: the division holding the meeting and conference room for the meeting are variables that are not numerical and are known as qualitative variables.
Answer:
Net present value
Explanation:
Below is the given values:
Net present value is the correct answer.
Initial cost of the project = $31800
Market value of the project = $29600
The difference between these two are = 31800 - 29600 = $2200
Net present value shows that the present value of cash inflows minus cash outflows. Moreover, the present value comes by discounting the cash flows at an applicable discount rate.
Answer:
The answer is gender.
Explanation:
The difference between the choices that Herbert and Lily make on the curtains they prefer are mainly due to gender differences typically associated with masculinity and femininity. Herbert’s preferred curtain, which is solid dark blue, reflects his masculine preference in colors, since he picked blue. Lily, on the other hand, showcases a feminine preference with lilac-colored curtains; which is a soft shade that feminine women tend to prefer combined, in addition to the embroidery style.
Answer:
Collaborative or cooperative intellectual property.
Explanation:
A strong Intellectual Property position "facilitates open collaboration when talking with partners about the technologies that need to be developed. In other sectors manufacturing technology can be shared with contract manufacturers, others may cross licence to access broader portfolios and indeed many companies may pool and share their IP in order to develop interoperability standards."
Reference: Duncan, “Intellectual Property and the Business Model.” Ipstrategy.com, 28 Nov. 2012
Answer:
b. Zone of service
Explanation:
The restaurant is capable of serving 138 customers per hour, and the average demand was 94 customers per hour. That means that the average demand is located with in the zone of service. If hte demand was higher than the restaurant's capacity, then it would be considered critical zone.
