Answer: Qualitative data cannot be recorded numerically at the initial stage, but can be later converted into numerical data for statistical purposes.
Quantitative data is conclusive in summary, can be recorded numerically first hand.
Explanation:
Qualitative data cannot be recorded numerically at the initial stage, but can be later converted into numerical data for statistical purposes.
Quantitative data is conclusive in summary, can be recorded numerically first hand.
Qualitative variables examples;
Colour of the car
Driver experience
Quantitative variables:
Size of the car
Horse power of the engine -
Answer:
$319,000
Explanation:
The computation of the liability is shown below:
= Total expenses in three year - actual warranty expenditure
where,
Total expenses in three years = Total sales × total percentage of sales
= $6,200,000 × 9%
= $558,000
And, the actual warranty expenditure is $239,000
Now put these values to the above formula
So, the value would equal to
= $558,000 - $239,000
= $319,000
Answer:
B$10,800 debit balance.
Explanation:
In the given question, first we have to compute the difference of cash account which equals to
= Total debit entries - Total credit entries
= $4,800 - $4,000
= $800 debit
Now add this amount to the beginning balance which equals to
= Beginning amount of cash balance + Difference amount
= $10,000 + $800
= $10,800 debit
If the MPC is 0.80 and disposable income increases from 32,000 billion to $37,000 billion, then consumption will increase by: B. $29,600 billion.
<h3>Increase in consumption</h3>
Using this formula=Increase in disposable income×MPC
Where:
Increase in disposable income=$37,000
MPC=0.80
Let plug in the formula
Increase in disposable income=$37,000 billion×0.80
Increase in disposable income=$37,000 billion×0.80
Increase in disposable income=$29,600 billion
Therefore consumption will increase by: B. $29,600 billion.
Learn more about increase in consumption here:brainly.com/question/6955443
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Answer:
1. Calculate Your Food Costs
2. Be Consistent When Calculating Inventory
3. Work with Your Food Suppliers
4. Join a Group Purchasing Organization
5. Manage Your Food Orders
6. Implement Restaurant Portion Control
7. Use the First In, First Out (FIFO) Method
8. Utilize Your Daily Specials
9. Keep Your Staff Informed
Explanation:
