Answer:
Option C. The highest NPV is always the best option.
Explanation:
The reason is that IRR assumes that the reinvestment rate is also at IRR which is not a realistic assumption. The Net Present Value resolves this as it assumes that the reinvestment rate is cost of capital and hence is more better than IRR to appraise the project.
The decision rule in the Net present value method is that the project which has higher positive Net present value is regarded as best project among two mutually exclusive projects.
Answer:
The correct answer is C. Validity check.
Explanation:
Identifying possible errors in real time, as the process progresses through the warehouse, allows you to make the necessary adjustments at the moment and reduces the time and resources dedicated to correcting faults. Intermec 2D and RFID portable barcode technologies improve the accuracy of storage processes and preparation of orders to such an extent that many companies can do without the step of verifying orders in the loading process.
Answer:
A. Actual Sales - Break-even sales
Explanation:
In business studies, Margin of safety (MOS) is the difference between actual/projected/budgeted sales and the level of break even sales. It is calculated by subtracting break even sales from projected or budgeted sales.
It is usually calculated by a company to know the level of percentage by which sales can drop in that company, before they start incurring losses. IT IS A MEASURE OF BUSINESS RISK.
Debit Advertising expense $400, credit accounts payable 400.
Answer:
Three things:
-Under processing before canning
-Spoilage before canning
-entrance of water through can seams during cooling
Explanation:
The preservation process is aimed at reducing the rate of spoilage of food products over time.
When adequately processed a time can be given during which the food product is still not spoilt. For example 1 year from date of canning. After this period there is a high possibility of food spoilage.
If a can of peas was bought from a grocery and it is spoilt it is either the peas were not well processed, there was spoilage before commercial canning, or water entered when cooling during canning
