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pashok25 [27]
3 years ago
8

Consider Emily's balance statement:

Business
2 answers:
notsponge [240]3 years ago
8 0

Answer:

see below

Explanation:

A balance sheet is prepared following the accounting principles of assets equal to liabilities plus equity. Assets are left side while equity and liabilities on the other.

Assets are valuable that a business owns. Liabilities refer to the debts or loans of the business. It is what the business owes others. Equity is the owner's contribution to the business.

In this balance sheet,  Emily has confused assets and liabilities.

The column labeled as liabilities represents assets. She should change that. This column should be the topmost column.  She has interchanged the labels for liabilities and assets. The difference between assets and liabilities should be equity.

Nadya [2.5K]3 years ago
6 0

Answer:

Emily has mixed up the assets and liabilities. All the cells under “assets” are really liabilities and vice versa.

Explanation:

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5 0
3 years ago
A university cafeteria line in the student union hall is a self-serve facility in which students select
Setler [38]

Answer:

The answer to this question is a= µ=60/12=5 students/min

Explanation:

Solution

Given that:

λ=4 students / min

The Waiting time in Queue= λ /µ(µ- λ )==4/(5*(5-4))=0.8 min

The Number of students in the line L(q)= λ *W(q)= 4*.8= 3.2 students

TheNumber of students in the system L(q)= λ /(µ- λ )=4/(5-40=4 students

Then,

The Probability of system to be empty= P0= 1-P= 1-0.8= 0.2

Now,

If the management decides to add one more cashier with the same efficiency then  we have

µ= 6 sec/student= 10 students/min.

so,

P= λ /µ =4/10=0.4

Now,

The probability that cafeteria is empty= P0= 1-0.4= 0.6

If we look at the above  system traits, it is clear that the line is not  empty and the students have to standby for 0.8  in the queue waiting to place their order and have it, also on an average there are 3.2 students in the queue and in the entry cafeteria there are 4 students who are waiting to be served.

If the management decides to hire one more cashier with the same work rate or ability, then  the probability of the cafeteria being free moves higher from 0.2 to 0.6 so it suggests that the management must hire one additional cashier.

7 0
4 years ago
The minimum wage is increased from $7.25 to $9.00 per hour. Calculate the elasticity of demand for fast food workers over the re
deff fn [24]

Answer:

As the question was not complete. I have attached the complete question in the attachment. Please refer to attachment.

Explanation:

<em>By using, LD = 95- 3w and w1 = 7.25 and w2 = 9. We get, </em>

<em>LD1 = 95-3(7.25) = 73.25 </em>

<em>LD2 = 95-3(9) = 68 </em>

Elasticity = Change in labor demand/ change in wage rate = ((68- 73.25)/ 73.25)/ ((9-7.25/7.25)) = -0.33

The 11 percent change in the wage rate causes, 33% change in labor demanded, as shown by the elasticity, the labor demand decreases with increase in wage rate.

4 0
3 years ago
What does "pivoting" mean in the process of concept development?
olga55 [171]

Answer:

identifying data required to validate a concept

7 0
3 years ago
(c) Which of the following statements are true? (You may select more than one answer. Single click the box with the question mar
AysviL [449]

Answer:

Customer and Product Margin under Activity-based Costing and Traditional Costing

True Statements:

1. If a customer orders more frequently, but orders the same total number of units over the course of a year, the customer margin under activity based costing will decrease.

2. If a customer orders more frequently, but orders the same total number of units over the course of a year, the product margin under a traditional costing system will be unaffected.

Explanation:

Customer Margin is the difference between the total revenue generated from a customer minus the acquisition and service costs.   In the above instance, the customer margin decreases because of the costs of servicing the customer's frequent orders.  Customer service costs are usually higher with more frequent orders, when activity-based costing is employed because frequent orders increase the activity level and the associated costs.

Product Margin is the profit margin generated per product.   It is the markup on the cost of the product.  It shows the difference in amount between the selling price and the manufacturing cost.  Frequent orders cannot change the product margin under the traditional costing technique unlike it does with the activity-based costing technique.

6 0
3 years ago
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