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1. Calculate the multifactor productivity for a catering company, using the following information:
In a week, the company produces 850 meals at an average price of $12 per meal. The average cost for each meal is $6. The catering company needed 4 employees to work 40 hours each at a rate of $15 per hour. The company has weekly overhead costs of $300.
2. Calculate the Inventory Turnover using the following information: Cost of Goods Sold = $80,000; Average Inventory Value = $12,000.
3. A crew that installs flooring has the following output in each of the last 2 weeks:
This week: 750 feet of carpeting installed over 250 man hours.
Last week: 500 feet of carpeting installed over 200 man hours.
Calculate the percentage change in productivity.
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As part of a “Recession Workplan”, management at North49 demanded that he, along with other production workers, be reduced to 6-hour shifts, but to be on call, including weekends, without any extra pay if there is a demand spike. Henry explained to h..
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