Business, 16.10.2019 02:00 ananyaamazing

Laura is a gourmet chef who runs a small catering business in a competitive industry. laura specializes in making wedding cakes. laura sells 20 wedding cakes per month. her monthly total revenue is $5,000. the marginal cost of making a wedding cake is $300. in order to maximize profits, laura should
a. make more than 20 wedding cakes per month.
b. make fewer than 20 wedding cakes per month.
c. continue to make 20 wedding cakes per month.
d. we do not have enough information to answer the question.

Answers: 1

Show answers

Another question on Business

Business, 21.06.2019 20:30

In general, as long as the number of firms that possess a particular valuable resource or capability is less than the number of firms needed to generate perfect competition dynamics in an industry, that resource or capability can be considered and a potential source of competitive advantage.answers: valuablerareinimitableun-substitutable

Answers: 1

Answer

Business, 22.06.2019 12:30

land, a building and equipment are acquired for a lump sum of $ 1,000,000. the market values of the land, building and equipment are $ 300,000, $ 800,000 and $ 300,000, respectively. what is the cost assigned to the equipment? (do not round any intermediary calculations, and round your final answer to the nearest dollar.)

Answers: 1

Answer

Business, 22.06.2019 13:30

Presented below is information for annie company for the month of march 2018. cost of goods sold $245,000 rent expense $ 36,000 freight-out 7,000 sales discounts 8,000 insurance expense 5,000 sales returns and allowances 11,000 salaries and wages expense 63,000 sales revenue 410,000 instructions prepare the income statement.

Answers: 2

Answer

Business, 22.06.2019 21:20

1. what are the unique operational challenges to delivering fresh meals? 2. why is speed of delivery so important for delivered meals? what variety of options contribute to this performance metric? 3. how could operations management concepts be utilized to improve the performance of freshly? 4. what are your typical product delivery times? what would be required to speed these up? 5. what are your delivery batch quantities? how could you reduce batch size and reduce delivery cost simultaneously using operations management concepts?

Answers: 2

Answer

You know the right answer?

Laura is a gourmet chef who runs a small catering business in a competitive industry. laura speciali...

Questions