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denis23 [38]
3 years ago
5

NEED ANSWER QUICKLY BEFORE 11:59 AM

Business
1 answer:
Ksivusya [100]3 years ago
6 0

Answer:

The answer is "Danger Zone".

Explanation:

The danger zone would be where bacteria, which is spread from meats can be grown. It defines as around 40 to 140 °F (4 to 60 °C). It is also named this range of temperatures, in which it never leave stuff in conditioning for even more than 2 hours. In this, the meat mustn't be left out for further than 1 hour if its temperature is well above 90 °F, at higher than 140 °F, maintain hot meals.

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4(x + 1)
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3 years ago
Michael operates his health food store as a sole proprietorship out of a building he owns. Based on the following information re
Elina [12.6K]

Answer:

c. $31000

Explanation:

Net self-employment income are gross income gotten from a trade or business, less allowable deductions attributable to the trade or business. When calculating self employment income, capital gains and losses, contributions for retirement, net operating losses are not considered.

Given that:

Gross receipts                                           $100,000

Cost of goods sold                                    $49,000

Utilities                                                        $6,000

Real estate taxes                                        $1,000

Depreciation expense                               $5,000

Sec. 179 expense                                       $1,000

Mortgage interest                                       $7,000

Net self-employment income = Gross receipts  - Cost of goods sold  - Utilities - Real estate taxes - Depreciation expense - Sec 179 expense - Mort-age interest

Therefore, Net self-employment income = $100000 - $49000 - $6000 - $1000 - $5000 - $1000 - $7000 = $31000

5 0
3 years ago
Unitech has the following inventory information. July 1 Beginning Inventory 20 units at $19 $ 380 7 Purchases 70 units at $20 1,
rewona [7]

Answer:

B. $600

Explanation:

The average cost method assigns a cost to inventory items based on the total cost of goods purchased (or produced) in a period divided by the total number of items purchased (or produced). Weighted Average Unit Cost is calculated by following formula:

Weighted Average Unit Cost = Total Cost of Inventory /Total Units in Inventory

Total value purchased in July = $1,400+$220 = $1,620

Weighted Average Unit Cost = ($380+$1,620)/100 = $20

Ending inventory = 30 x $20 = $600

Noted: The company did not have date of selling merchandise. In the situation, assuming that the company uses periodic inventory system.

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