Product produced in a competitive market are standardized

standardized and differentiated

unique

differentiated

As a group is leaving, you ask them if they had a good experience at the restaurant. they mention that they had poor service and their food was cold. a. apologize and ask them to give the restaurant another chance in the future. you tell them that guests usually have a great experience here. b. apologize then ask for the server’s name and immediately notify the manager after they leave. c. apologize for the bad experience and ask them to wait as you call the manager to talk to them. d. apologize for the bad experience and encourage them to complete the customer service survey. this feedback will ensure other guests do not have the same experience.

Management discovers that a supervisor at one of its restaurant locations removes excess cash and resets sales totals throughout the day on the point-of-sale (pos) system. at closing, the supervisor deposits cash equal to the recorded sales on the pos system and keeps the rest. the supervisor forwards the close-of-day pos reports from the pos system along with a copy of the bank deposit slip to the company’s revenue accounting department. the revenue accounting department records the sales and the cash for the location in the general ledger and verifies the deposit slip to the bank statement. any differences between sales and deposits are recorded in an over/short account and, if necessary, followed up with the location supervisor. the customer food order checks are serially numbered, and it is the supervisor’s responsibility to see that they are accounted for at the end of each day. customerchecks and the transaction journal tapes from the pos system are kept by the supervisor for 1 week at the location and then destroyed. what control allowed the fraud to occur?

If a team of three workers, each making the u. s. federal minimum wage, produced these 12 rugs, what would the total labor cost be? don't forget that these workers would be working overtime.