Answer:
Manufacturing cost per unit is important to monitor. These, in many ways, represent the efficiency of the production process. If labor, material, or overhead costs appear too high then action must be taken. You must change and balance all of these costs to maximize shareholder value.
Answer:
(a) If the discount rate is 11 percent, what is the future value of these cash flows in year 4?
To solve this problem, we must find the FV of each cash flow and add them.
To find the FV of a lump sum, we use:
FV = PV(1 + r)^t
[email protected]% = $625(1.11)^3 + $875(1.11)^2+ $1,150(1.11) + $1,250 = $4459
(b) What is the future value at a discount rate of 18 percent?
FV = PV(1 + r)^t
[email protected]% = $625(1.18)^3+ $875(1.18)^2+ $1,150(1.18) + $1,250 = $4852
(c) What is the future value at discount rate of 30 percent?
FV = PV(1 + r)^t
[email protected]% = $625(1.30)^3+ $875(1.30)^2+ $1,150(1.30) + $1,250 = $5597
It must have a <u>list of all ingredients used</u> in descending order by weight
<h3>What is Ingredient Label?</h3>
Ingredient labels are placed on the product or its packaging and provide us with information about the components of the product we are using or ingesting. By observing the sequence in which the ingredients are listed, we can determine how much of a certain ingredient comprises the final result. The order of the ingredients on a product's ingredient list must be based on weight or concentration, with the highest amount appearing first.
Take the ingredient list for a food item like potato chips as an example. Typically, "potatoes" will be put first because they make up the majority of the product. Probably next on the list will be "vegetable oil (sunflower, corn, and/or canola oil)," which is the least common item but boosts flavor in this situation.
Therefore, A label on foods prepared and packaged onsite for retail sales must <u>list all ingredients used</u> in descending order by weight
For more information on the Ingredient list, refer to the following link:
brainly.com/question/2368262
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