Answer:
A.
Explanation:
In the context of business, Drum buffers are Extra safety that is applied to a project immediately before the use of the constrained resource. This term is a planning and scheduling solution that is taken from the Theory of Constraints, which revolved around the idea that there is a limited number of scarce resources that control the overall output that can be obtained and planning accordingly is needed for safety.
Answer:
Std rate per hour: 11.00
Std hours = 1000*2 =2000
Actual hours = 1850
Actual rate = 11.80
Labor cost variance = Std cost - Actual cost
Labor cost variance = (2000*11) - (1850*11.80)
Labor cost variance = 170 Unfavorable
Labor rate variance = Actual hrs (Std rate - Actual rate)
Labor rate variance = 1850 *(11-11.80)
Labor rate variance = 1480 Unfavorable
Labor qty variance = Std rate (Std hrs-Actual hrs)
Labor qty variance = 11 (2000-1850)
Labor qty variance = 1650 Favorable.
Any organization that organizes their people and resources by client because it relies on a few major customers shows an example of <u>customer departmentalization</u>.
<h3>What is departmentalization? </h3>
Departmentalization is an effort by an organization to achieve some common purpose, coordinate its effort, ensure division of labor, hierarchy of authority, and centralize/decentralize and formalize its operations.
There are four basic types of departmentalization (function, product, customer, and geography). Customer departmentalization depends on the difference between the customer segments so that specialized services could be offered to each segment.
Thus, such an organization is an example of <u>customer departmentalization</u>.
Learn more about departmentalization at brainly.com/question/25823018
Outsourcing because a third party is someone who is not one of the main people involved in a business.
Answer: 150
By inventory, we mean a complete list of items at the end of a
business day. In the case of a cook who is required to <span>conduct a food inventory at
the end of every week, inventory should include the 25 steaks in the front
refrigerator and the 125 in the back freezer. The 18 marinated for tonight's dinner should not be
included because it will be consumed
that night. The inventory of steaks
therefore is 25+125=150.</span>
