Car Purchase Agreement This Car Purchase Agreement, dated January 22, 2014, is between Barbara Balram, (the “Seller”) and Tom Rogers, the (“Buyer”). Background This Agreement provides for the sale to the Buyer of the Seller’s red, 20XX Acura, (the “Car”). The Seller and the Buyer agree as follows: Article 1 -- Definitions 1.1 Definitions. The terms defined in the preamble and recital have their assigned meanings, and each of the following terms has the meaning assigned to it: “Agreement” means this Car Purchase Agreement, its Schedules, and Exhibits, each as amended time to time. “Closing” means the consummation of the transaction that this Agreement contemplates.
The system can work on a three tier level at first launch. I will provide you an example and for this I will call the levels Beginner, Advanced Shopper and Super Shopper. The Beginner will gain 1 point for every dollar spent in the store. When the customer reaches $1500 spent in the store, we can promote them to the Advanced Shopper level where they can earn 1.5 points for every dollar spent. And finally, once they reach $3,000 we can promote them to the Super Shopper level where they will earn 2 points for every dollar spent in the store.
4. Ricky’s Fiesta Diner is a family-owned restaurant that serves pizza and Italian dishes. Data concerning the restaurant’s monthly revenues and costs appear below (q refers to the number of meals served): | |Formula | |Revenue
Answer each of these items by giving the number of your choice. Note: Complete the multiple-choice questions within the Online Learning Environment in your MU1 Assignment/Group Work area. This portion of the assignment will be automatically graded. Do not include your answers in your Word document as they will not be graded. 1.
ECMT 1010 Economics and Business Statistics A Assignment 1, 2010 Question 1: (a) Prepare a table showing relevant summary statistics for the fuel efficiency of all vehicles. Briefly discuss the relevant aspects of your findings. Table 1: Both Auto and Manual Models Fuel Efficiency (L/100km) Mean 7.632657498 Standard Error 0.170608732 Median 7.709114704 Mode 8 Standard Deviation 1.525970889 Sample Variance 2.328587155 Kurtosis -0.451538264 Skewness -0.001472956 Range 6.78524281 Minimum 4.71475719 Maximum 11.5 Sum 610.6125998 Count 80 As it can be seen in table 1, the mean of the fuel efficiency for auto and manual cars is 7.63 L/100km. The fuel efficiency for all cars can range between a minimum value of 4.71 L/100km and a maximum value of 11.50
Business Brief Jose’s Authentic Mexican Restaurant is a 58-seat restaurant offering a menu consisting of 23 main entrees assembled from eight basic stocks (Krajewski, Ritzman, & Malhotra, 2013). The restaurant is located within a mature business district on the edge of a large metropolitan area in New England (Krajewski et al, 2013). Customer volume is higher on weekends; however, wait staff is reporting a decline in tips (Krajewski et al, 2013). Management conducted a customer survey over the weekend and 55% of customer dissatisfaction links value and psychological impressions to quality (Krajewski et al, 2013). This brief will discuss the restaurant’s competitive priorities, define quality for the restaurant, analyze the costs of the restaurant’s process failures, and provide recommendations for improving processes and customer satisfaction.
It MUST be resistance training to receive credit. If you have questions about what classifies as resistance training, see your textbook or ask your instructor. * Read the TWO forms of verification that are REQUIRED for the activity category you choose. A grade of ZERO will be given to assignments without proper verification. * Make sure you have the necessary resources to provide the verification
There are two Food Champions, each capable of handling 100 orders per hour. How long should it take to be served by the restaurant (from the time a customer enters the kiosk queue until her food is delivered)? Use queuing models to estimate this. λ=Arrival Rate μ=Service Rate Based on M/M/1 Model So, λ=360040=90 Customers per hour μS (Service Champion)= 120 Customers per hour μF (Food Champion)= 200 Customers per hour Now, we need to calculate Average Total Time spent by customer in complete system: Ls (Service Champion) =λμ-λ Ls = 90120-90=3 Customers Ws (Service Champion) = Lsλrnote Ws = 390=0.033 hour or 2 min or 120 sec Ls (Food Champion) =λμ-λ Ls = 90200-90=0.82 customer Ws (Food Champion) = Lsλ Ws = 0.8290=0.009 hour or 0.54minor32.72sec ∴Total Average Time=WService+ WFood =120+32.72=152.72 seconds 3. On average, how busy are the Customer Service Champions and the two Food Champions?
(A/P)/Sales= 19.99/74.1 = 0.26977058 (A/R)/Sales= 64.4/74.1 = 0.869095816 Inventory/Merchandise sales= 1.17/5.2=0.225 We then multiplied the ratios for the equivalent factors (sales and merchandise sales) on the pro-forma balance sheet for the years between 2008 and 2020 and found the ΔNWC for every year. Depreciation and CAPEX are given for 2007 and we know that they grow at 4% per year. We computed the value for the CAPEX between 2008 and 2020 while depreciation values were taken from exhibit 5. Discounted Free Cash Flow We computed the Present Value of the future cash flows including the Terminal Value (estimated at a given growth rate of 4%) using the WACC=10.12%. We found that the total value of Tottenham is equal to $137M.
Capacity is the maximum rate of output from a transportation process (Pineault, 2012, p. 110). To find the capacity of the ordering process at the Swanky Hotel, it is best to break down each step: - The service manager takes orders by phone = 2 minutes per order = 30 orders per hour - The amount of time to prepare food = 16 minutes per order = 3.75 per hour - There are 4 chefs in the kitchen, so 3.75 orders per hour x 4 = 15 - If there is a drink order, then drink orders = 3 minutes to fill by 1 bartender = 20 orders per hour - Taking the order to the room and billing the guest = 20 minuters per waiter = 3 per hour - There are 6 waiters, so 3 orders per hour x 6 = 18 orders per hour The capacity for this process is the minimum of the capacity of each resource, therefore the capacity would be 15 orders per hour, as with 4 chefs in the kitchen and each one averaging 3.75 orders an hour, the kitchen can process 15 orders per hour. The bottleneck of any process is the most constraining resource, or the one with the smallest capacity (Pinealt, 2012, p. 111). The bottleneck in this case would the kitchen preparation time. Even though the manager is able to take up to 30 orders per hour, the kitchen is only able to handle half of the amount of orders in the same amount of time.