Answer:
a. Equilibrium price and equilibrium quantity to both decrease.
Explanation:
When the demand of a product decreases, it generates an excess supply at the initial price and this will generate the price to decrease. When the price goes down, suppliers are not willing to sell the same amount of products which will cause a decrease in the quantity.
Answer: 28.2%
Explanation:
Correlation Coefficient = Covariance / (Standard deviation of Security A * Standard deviation of Security B)
0.52 = 0.022 /( 15% * σ)
(15% * σ) * 0.52 = 0.022
15% * σ = 0.022 / 0.52
σ = 0.0423/15%
= 28.2%
Answer:
The answer is, wrapping up activities.
Explanation:
Adjourning stage is the last part of the team formation and continuation. This stage usually arrives after the purpose of the team is achieved. Or it could happen if the objectives are not achieved and the team decides to seperate and move on from there.
Wrapping up the team activities can include preparing the final reports, giving feedback, analysing the results, etc.
Answer:
The correct answer is C. a variety of rewards with significant incentive pay.
Explanation:
If this situation occurs, the company must apply all the necessary actions so that more effective performance measures are implemented, since there is no certainty of the actual contributions made by each employee. An effective performance measure ensures productive feedback, and also a maintenance of results that can be achieved in the short term. The rewards in this case should be managed in the same way, encouraging the employee to always do his best for the benefit of all.
Answer
If a health inspector comes for a health inspection and there is no manager present the employee on duty should ask for identification.
Explanation:
Food inspector can come any time for inspection usually they come according to posted facility hours. Late night bars with food can be checked till 11:00 pm.
Train your manager, front desk operator, chef or person in charge to check the inspector's credentials. Because some people have tried to enter restaurants as health inspectors but they were not from the health department. Chef and other trainees should follow the inspector when he goes to the kitchen or back door areas.
Manager or person in charge should assist him and answer politely if asked anything by him. If you will be polite and cooperative, an inspector will cooperate with you. He will give you time to give an explanation before he encircles the wrong things.
