Answer:
A consumer co-operative
Explanation:
A consumer co-operative is a type of retail business owned by an association of consumers. The consumers who form the venture manage it and share in its profits. The main objective of starting a consumer co-operative is to eliminate intermediaries.
A consumer co-operative has the benefit of economies of scale as it purchases in bulk. It can afford to offer its members more competitive prices. Members of the co-operative share profits in the ratio of capital contribution. Their liability is limited to share contribution. Membership is voluntary, and they usually transact on a cash basis.
Answer: d. Rent Revenue, Fees Earned, Miscellaneous Expense
Explanation:
Temporary accounts are also referred to as nominal accounts and they are the accounts that are closed when the year ends and began afresh the following accounting period and they basically relates to fees, expenses and gains.
From the options above, the answer will be option D "Rent Revenue, Fees Earned, Miscellaneous Expense"
Answer:
Trust
Explanation:
A free-market system is one which is dependent on demand and supply with little or no government intervention or control. This type of market system requires the ethical behavior of trust to keep the market system working.
Cheers.
The invention of restaurant foods is what distinguished modern restaurants from predecessor food service operations.
<h3>What is meant by food service operations?</h3>
An establishment that serves meals designed to be served in individual quantities for a fee or a mandated donation is known as a food service operation. Restaurants, nursing homes, hospitals, prisons, coffee shops, and candy stores are a few examples of FSO.
Controlling food expenditures is essential for a successful restaurant, which is why food service management is so important. FSMs assist firms in remaining profitable by training staff on serving and preparation standards, maintaining a careful inventory of stock, and identifying various sources for the most affordable ingredients.
The earliest signs of the food service sector date around 3000 BC during the Sumerian era. The majority of the time, temples and palaces served food. They hired chefs, who prepared meals for the aristocracy and visitors.
The invention of restaurant foods is what distinguished modern restaurants from predecessor food service operations.
To learn more about food service operations refer to:
brainly.com/question/26298316
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