Answered: Some ideas in time management

Understanding Business

12th Edition

ISBN:9781259929434

Author:William Nickels

Publisher:William Nickels

Chapter1: Taking Risks And Making Profits Within The Dynamic Business Environment

Section: Chapter Questions

Problem 1CE

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Resource Allocation Your salami manufacturing plant can order up to 1,000 pounds of pork and 2,400 pounds of beef per day for use in manufacturing its two specialties: Count Dracula Salami and Frankenstein Sausage. Production of the Count Dracula variety requires 1 pound of pork and 3 pounds of beef for each salami, while the Frankenstein variety requires 2 pounds of pork and 2 pounds of beef for every sausage. In view of your heavy investment in advertising Count Dracula Salami, you have decided that at least one third of the total production should be Count Dracula. On the other hand, because of the health-conscious consumer climate, your Frankenstein Sausage (sold as having less beef) is earning your company a profit of $5 per sausage, while sales of the Count Dracula variety are down and it is earning your company only $1 per salami. Given these restrictions, how many of each kind of sausage should you produce to maximize profits, and what is the maximum possible profit (in…
In a virtualized environment, explain the importance of resource management and allocation. What tools or technologies can be used for this purpose?
Background: Imagine you work for an e-commerce company that specializes in selling fashion apparel and accessories online. The company has been experiencing a steady growth in customer acquisition but has been facing challenges in retaining these customers. The executive team is concerned about the increasing customer churn rate and wants to develop strategies to improve customer retention. Business Problem: The primary business problem is to reduce customer churn and increase customer retention rates. The company wants to understand why customers are leaving and identify areas where they can make data-driven improvements to retain more customers. This is a critical issue because acquiring new customers is often more expensive than retaining existing ones, and loyal customers tend to spend more over time. Business Research Question: What factors are associated with customer retention? Identify the type of research, i.e., exploratory, descriptive, causal. What type of data will…
14 Meetings are considered time wasters for managers. Specify one solution to control this time waster. * 5 Enter your answer
Under which perspective of the balanced scorecard would you classify on time delivery to customers?
b. The Healthy Food Restaurant, a 24-hour restaurant, faces changing requirements from hour tohour. More workers are needed for peak hours, and fewer are needed in between. The followingTable 6 (below) shows the worker requirement for the first 12 hours in the restaurant:Table 6. Staff Requirement at the Healthy Food RestaurantTime Period 10AM11AM12PM1PM2PM3PM4PM5PM6PM7PM8PM9PMRequirement 8 10 12 12 9 7 6 7 9 10 12 8AssignedOn DutyOverstaffed8(i) You are required to apply the first-hour principle to staff each hour with the required number ofcafeteria staff, showing how many staff are on duty each given hour, the number of staffyou have assigned to work each hour and any overstaffing for each hour. i. Schedule the staff to work in 8-hour shifts.
In addition to overtime pay, the hotel is adopting incentive pay for housekeeping staff at $.85 per room cleaned. Working 40 hours at a base wage of $10.25 per hour, how much money would Tanya make this week, including incentives? (Round to two decimals.) Number of Rooms Cleaned 114 113 112 111 110 109 108 107 106 105 104 103 102 101 100 99 98 97 96 95 94 93 92 91 90 Jan Tanya Nancy Joe Christophe Lia Jay Housekeeper Number of Rooms Cleaned
Explain the concept of capacity planning in IT resource management. How does it impact resource acquisition decisions?

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