Answer:
87.72%
Explanation:
Calculation to determine the ratio of the utilization of the system to its efficiency
Using this formula
Ratio=Orientation session/Effective capacity of the Academic*100
Let plug in the formula
Ratio = (1,500 / 1,710) * 100
Ratio= 0.8772 * 100
Ratio= 87.72%
Therefore the ratio of the utilization of the system to its efficiency will be 87.72%
Answer:
contest
Explanation:
Based on the information provided within the qeustion it can be said that this promotion is an example of a very successful contest. A contest is an event in which a large amount of people compete in a certain task in order to prove that they are the best at that task. These events usually have a grand prize for the winner. Which in this scenario this contest's top 100 finalists are flown to Florida to compete in another contest in order to win $1 million dollars.
The lower the standard deviation of returns on a security, the higher the expected rate of return and the higher the risk.
The saying goes in investing "The higher the return, the higher the risk"
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Direct labor cost is wages that are incurred in order to produce specific goods or provide specific services to customers. The total amount of direct labor cost is much more than wages paid.
Given that 3 workers, working 8 hours in a day are paid $12. The total amount paid to workers are:
12x8x3=$288
The cost of direct labor will therefore be:
450-288
=$192
Answer: The answer is provided below
Explanation:
1. The following are the business activities that takes place from the moment a customer arrives to the moment the customer leaves my favorite fast-food restaurant.
The first thing is welcoming the customer to the restaurant, after the customer sits down, a waiter for to the customer and gives the menu to the customer for him or her to choose the kind of meal he or she wants. After the customer has chosen the meal, the order is received and then filled. The food is then brought to the customer with an accompanying bill for the customer to make payment. Lastly, when the customer has finished eating, the waiter and security at the gate thanks him or her on their way out.
2. The costs are:
i. The salary of the staffs at the restaurant. This include the waiter, cook, security, manager, cleaners etc.
ii. Utility bills such as electricity and water.
iii. Rent of the building.
iv. Cost of the ingredients for the meals.
3. Fixed cost is a cost which doesn't vary with the production output while variable costs are the costs that varies with output. For the (ii) above, the fixed costs are: salary of staffs, rent, utility bills because these costs doesn't usually change while the variable cost is the cost of the ingredients for the meals.
