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    Business Math Reviewer

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    BUSINESS MATH SEMESTER REVIEW I. BANKING 1. In a check with the correspondent stub‚ students should know how to: * Record transactions. * Determine who is the payee‚ the drawee‚ the drawer‚ the banks identification number‚ the account number‚ write checks‚ calculate balances‚ etc. 2. With a list of transactions‚ all dated and numbered‚ students are requested to prepare a Bank Reconciliation. II. PERCENTS‚ DECIMALS AND FRACTIONS 1. Students should be prepared to make

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    In John Locke’s‚ “The Second Treatise of Government‚” supreme power and authority is given to every individual person. John Locke’s primary argument is that all people are born with equal rights‚ termed natural rights‚ that allow them to be treated the same and should be treated as such throughout their lives. He believed that all people have the natural right to govern themselves and their surroundings‚ free from outside duress. He stated that each of us has an equal right to the food‚ land‚ etc

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    Risk 1

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    1 Risk Chapter and Its Management Multiple Choice 1. The major types of business risk include all of the following except: A price risk B diversification risk C pure risk D credit risk Answer: b Type: K 2. Credit risk is a. : the risk that a firms borrowers will not make promised payments. b. the risk that a firm will not be able to get credit from lenders c. the risk that a firm will not have sufficient funds to make payments to their creditors d. the risk due to changes in

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    effects of Big mac

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    non-processed foods Hypothesis: The processed foods will last longer than the non-processed foods because they contain more preservatives and artificial ingredients. Background Information: Preservatives are often added to food to prevent their spoilage‚ or to retain their nutritional value and/or flavor for a longer period. The basic approach is to eliminate microorganisms from the food and prevent their regrowth. This is achieved by methods such as a high concentration of salt‚ or reducing the

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    w w w e tr .X m eP UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS GCE Advanced Subsidiary Level and GCE Advanced Level e ap .c rs om MARK SCHEME for the October/November 2009 question paper for the guidance of teachers 9706 ACCOUNTING 9706/42 Paper 42 (Problem Solving – Supplement)‚ maximum raw mark 120 This mark scheme is published as an aid to teachers and candidates‚ to indicate the requirements of the examination. It shows the basis on which Examiners were instructed to award marks.

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    Brand Management

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    UHT milk: UHT treatment is a thermal process for preserving liquid milk. UHT stands for Ultra High Temperature. Micro-organisms are killed by heating to 137 - 140 degrees C for a very short time (2-10 s). If the milk is packaged under aseptic conditions it can be stored at room temperature for months. Process of UHT milk Production UHT Treatment Therm Aseptic Flex Cost-effective production with multi-product flexibility means reliable‚ highly efficient solutions that meet the most demanding

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    Lille Tissages

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    FINANCIAL MANAGEMENT MIDTERM PAPER EXECUTIVE SUMMARY 3 QUESTIONS 4 CONCLUSION 8 EXHIBIT-1 9 EXHIBIT -2 10 EXECUTIVE SUMMARY Lille Tissages is located in Lille‚ France and it is the largest textile company in the region. The department whose financial management is under scrutiny in this case study sells only Item 345. The price for Item 345 was raised from FF15 to FF20 in 2002‚ which resulted in decrease in market share of Lille Tissages for item 345. The company is facing

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    Elaborate in detail. (MAY‚ 2010) 10. What do you mean by job costing? Under what circumstances‚ the job costing suitable? Can the caterer use the job costing? If no‚ which method he should use? (MAY‚ 2010) 11. Distinguish between scrap‚ spoilage‚ and defectives in a restaurant industry with Specific reference to accounting treatment for each. (MAY‚ 2010) 12. How do you differentiate cost accounting from management accounting? (MAY‚ 2011) 13. Explain the terms cost tracing‚ cost allocation

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    | | | Mabuhay Products Inc.Submitted by:Michelle MolasAdrian ManlapigAngela NunezKatrina Silvoza | | | Point of View_________________________ This case was analyzed from the point of view of Robert Ocampo‚ the inventory manager of Mabuhay Products Incorporated. Case of Context_______________________ Mabuhay Company Incorporated owns 50 grocery outlets scattered around the metro but has only one main warehouse where all the goods are stored prior to delivery. The current

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    Dehydration of Tomatoes

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    still in practice in modern food processing industry. The dried foods have long shelf life if the post process conditions are maintained thoroughly and effectively. The principal reasons behind this are the destruction of microorganisms which cause spoilage and decay of food by their growing and multiplying and also many of the enzymes that cause for undesired changes in the food cannot function properly at low water or no water level. But during drying there are two mechanisms which take place in the

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