Wolanski Corporation has provided the following data for its most recent year of operations: Selling price per unit $ 48
Manufacturing costs:
Variable manufacturing cost per unit produced:
Direct materials $ 11
Direct labor $ 5
Variable manufacturing overhead $ 5
Fixed manufacturing overhead per year $ 110,000
Selling and administrative expenses:
Variable selling and administrative expense per unit sold $ 4
Fixed selling and administrative expense per year $ 71,000
Units in beginning inventory 0
Units produced during the year 11,000
Units sold during the year 8,000
Units in ending inventory 3,000
The unit product cost under variable costing is closest to:
A. $31.00
B. $25.00
C. $21.00
D. $35.00

Consider how health insurance affects the quantity of health care services performed. suppose that the typical medical procedure has a cost of $160, yet a person with health insurance pays only $40 out of pocket. her insurance company pays the remaining $120. (the insurance company recoups the $120 through premiums, but the premium a person pays does not depend on how many procedures that person chooses to undergo.) consider the following demand curve in the market for medical care. use the black point (plus symbol) to indicate the quantity of procedures demanded if each procedure has a price of $160. then use the grey point (star symbol) to indicate the quantity of procedures demanded if each procedure has a price of $40. q d at p=$160 q d at p=$40 0 10 20 30 40 50 60 70 80 90 100 200 180 160 140 120 100 80 60 40 20 0 price of medical procedures quantity of medical procedures demand if the cost of each procedure to society is truly $160, the quantity that maximizes total surplus is procedures. economists often blame the health insurance system for excessive use of medical care. given your analysis, the use of care might be viewed as excessive because consumers get procedures whose value is than the cost of producing them.

1.     regarding general guidelines for the preparation of successful soups, which of the following statements is true? a. thick soups made with starchy vegetables may thin during storage. b. soups should be seasoned throughout the cooking process. c. finish a cream soup well before serving it to moderate the flavor. d. consommés take quite a long time to cool. student c   incorrect

What do you recommend adam do to increase production in a business setting that does not seem to value high productivity?