The proportion of the optimal risky portfolio that should be invested in stock A is 0%.
Using this formula
Stock A optimal risky portfolio=[(Wa-RFR )×SDB²]-[(Wb-RFR)×SDA×SDB×CC] ÷ [(Wa-RFR )×SDB²+(Wb-RFR)SDA²]- [(Wa-RFR +Wb-RFR )×SDA×SDB×CC]
Where:
Stock A Expected Return (Wa) =16%
Stock A Standard Deviation (SDA)= 18.0%
Stock B Expected Return (Wb)= 12%
Stock B Standard Deviation(SDB) = 3%
Correlation Coefficient for Stock A and B (CC) = 0.50
Risk Free rate of return(RFR) = 10%
Let plug in the formula
Stock A optimal risky portfolio=[(.16-.10)×.03²]-[(.12-.10)×.18×.03×0.50]÷ [(.16-.10 )×.03²+(.12-.10)×.18²]- [(.16-.10 +.12-.10 )×.18×.03×0.50]
Stock A optimal risky portfolio=(0.000054-0.000054)÷(0.000702-0.000216)
Stock A optimal risky portfolio=0÷0.000486×100%
Stock A optimal risky portfolio=0%
Inconclusion the proportion of the optimal risky portfolio that should be invested in stock A is 0%.
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A secured loan is the answer
<u>Answer: </u>This discuss would be best placed within the section of the prospectus known as the management section.
<u>Explanation:</u>
The management section in the prospectus has the information regarding the management team biography and the key people in the company. The board's role in risk oversight is through developing policies to build strategies that are consistent with risk ability of the X Company.
Enterprise risk management is a strategy that helps is preventing the company from any hazards. ERM has its effect on the operations of the company so the Board plays a major role in managing ERM.
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.
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