Answer to Question 1
False
Answer to Question 2
Managers creating menus must consider three external factors:target market, competition, and consumer trends. Managers generallychoose from three different psychological approaches when arriving attheir final menu prices. These are low-end value pricing, midrange valuepricing, and upscale value pricing. In low-end value pricing, menu pricestend to be under 10.00, and the most common ending digit for the priceis 9, as in 2.99 . In midrange pricing, menu item prices tend to end in5 as often as in 9, such as 7.95 instead of 7.99 . Customers typicallyperceive both of these prices as above 7.00 and less than 8.00.. Pricesfor the upscale or fine-dining markets tend to end in 0, as in 17.00 . Many managers leave off the dollar sign, the decimal point, and the zeros,and list the menu price as 17 (for 17 dollars) at the end of the descriptionof the product.
The sulphur cycle.
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Seriation features operations of comparing the length of each stick to the other sticks and putting ...
Mayan Number