A telecommunications firm is considering a product expansion of a popular cell phone. Two alternatives for the cell phone expansion are summarized below. The company uses a MARR of 8% per year for decisions of this type, and repeatability may be assumed. Which alternative should be recommended and why?

What solution did Malthus propose for the problems heidentified?

Bags/Participants Fixed Cost Variable Cost Total Cost 0 $1,700 $ - $1,700 100 $1,700 $500 $2,200 200 $1,700 $1,200 $2,900 300 $1,700 $2,700 $4,400 400 $1,700 $5,200 $6,900 500 $1,700 $9,000 $10,700 600 $1,700 $15,000 $16,700 700 $1,700 $23,800 $25,500 800 $1,700 $36,800 $38,500 900 $1,700 $55,800 $57,500 1,000 $1,700 $83,000 $84,700   Given the above information on cost, if you charge $15 per entry, what is the breakeven quantity of bags that you should order?  At what quantity of bags will profits be maximized? A   Use the profit maximizing rule, MR ≥ MC, buy 300 bags. B   Use the profit maximizing rule, MR ≥ MC, buy 200 bags. C   Use Qb = F/(MR-AVC) where Qb is the breakeven quantity to be determined, the optimal quantity of bags is 300. D   Use Qb = F/(MR-AVC) where Qb is the breakeven quantity to be determined, the optimal quantity of bags is 200.

You are in charge of improving utilization of resources at a restaurant that is taking only online orders for delivery to the specific addresses. There are three kind of orders received: vegetarian, non-vegetarian and gluten free. For every vegetarian order, the chopping and dicing section, the deli-cheese section, the stir fry kitchen, and marination are used. For non-vegetarian orders; the chopping and dicing section, the deli-meat section, the marination section, and the non-veg kitchen is used. In addition to this 50% of non-vegetarian dishes go through the grilling section while the other 50% go through the baking (oven) section. Gluten free dishes go through the chopping and dicing section and the stir fry kitchen only. The typical order size consists of 25 non-veg orders, 12 veg orders and 5 gluten free orders. Marination of vegetarian dishes take 5 minutes while that of non-vegetarian dishes 1 hour. Chopping and dicing for 10 vegetarian/gluten-free dishes take an hour, while…