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Question : 21) Which of the following statements about comparative advantage true? : 1384515

Economics

 

21) Which of the following statements about comparative advantage is true?

A) A country with a rising price level will lose any existing comparative advantage.

B) To have a comparative advantage a country must also have an absolute advantage.

C) Comparative advantage is based solely on differences in factor endowments.

D) Comparative advantage for certain products may be acquired by deliberate domestic government policy.

E) Comparative advantage is based solely on differences in climate.

22) If two nations want to trade with one another, they can determine their respective comparative advantages by

A) hiring economists to gather and interpret the relevant data.

B) first determining which has absolute advantage in the production of goods and services.

C) allowing firms in each country to freely engage in international trade.

D) making certain that the prices of tradable goods and services are equal in both nations.

E) computing the opportunity costs of all goods and services.

23) Two nations want to engage in trade but discover that one of them is more efficient in producing all goods. In this case,

A) each nation should export the good in which it has a comparative advantage.

B) no trade is possible.

C) the more efficient country should produce all goods and export them.

D) the less efficient country should engage in importation of goods only.

E) the more efficient country should import all goods.

24) In moving from a no-trade to a free-trade situation, a country will

A) experience increases in employment in all industries.

B) be consuming inside its production possibilities boundary.

C) import those goods which are acquired more cheaply through trade than through domestic production.

D) expect a decrease in the average standard of living, but will see increased profits for firms in the export business.

E) experience an increase in its average standard of living only if it begins with an absolute advantage in the production of all goods.

25) If Canada has an absolute advantage in the production of oil relative to the United States, then

A) Canada also has a comparative advantage in producing oil.

B) Canada also has a comparative advantage in producing some good other than oil.

C) the opportunity cost of producing oil is higher in Canada than in the United States.

D) the opportunity cost of producing oil is lower in Canada than in the United States.

E) Canada may or may not have a comparative advantage in producing oil relative to the United States.

26) Suppose Canada could produce all goods and services more cheaply than all other countries. In that case,

A) no trade would occur because Canada would have an absolute advantage in producing everything.

B) no trade would occur because Canada would not have a comparative advantage in producing anything.

C) trade would probably take place because Canada would still have a comparative disadvantage in producing some goods.

D) trade would occur but only if other countries also have an absolute advantage.

E) trade would occur but only if other countries subsidize the import of Canadian goods and services.

27) Refer to Figure 33-1. Japan has an absolute advantage in

A) wool.

B) steel.

C) both goods.

D) neither good.

E) Insufficient information to determine the answer.

28) Refer to Figure 33-1. Before any trade takes place, the opportunity cost of a unit of steel is

A) 3/4 unit of wool in Ireland; 3/8 unit of wool in Japan.

B) 4/3 unit of wool in Ireland; 8/3 unit of wool in Japan.

C) 3 units of wool in Ireland; 3 units of wool in Japan.

D) 4 units of wool in Ireland; 8 units of wool in Japan.

E) 4 units of wool in Ireland; 4 units of wool in Japan.

29) Refer to Figure 33-1. The comparative advantage is held by

A) neither country in either good.

B) Japan in both goods.

C) Ireland in both goods.

D) Ireland in wool, Japan in steel.

E) Ireland in steel, Japan in wool.

30) Refer to Figure 33-1. When trade between Ireland and Japan begins, the probable trade pattern is to

A) export wool from Ireland to Japan and steel from Japan to Ireland.

B) export wool from Japan to Ireland and steel from Ireland to Japan.

C) export both wool and steel from Ireland to Japan.

D) export both wool and steel from Japan to Ireland.

E) impose tariffs on both goods in both countries.

 

 

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July 1, 2023
    

 

To complete this assignment, you will need to observe the work processes at an operating food service facility. Examples of possible facilities include  a restaurant, a catered event, food truck, a DFAC, or military field unit.  For the task, you will need to either be able to observe the area or ask questions of managers or supervisors. You will need to observe how well the design reflects the principles of flexibility/modularity, simplicity, flow, ease of sanitation, ease of supervision, and efficiency.

If unable to obtain permission, use the library and following link to Food service Equipment and Supplies magazine website to complete the writing.

In your writing, use your visit or website research to address the following;

1. Why is human engineering important in food service facilities design?
2. What is likely to happen if the design has poor human engineering?
3. What is the design principle of flow and what would be included when considering the financial cost of violating the design principle of flow?
4.  What would you identify as strengths and weaknesses in relation to human engineering and flow?

If making a site visit, it is suggested that you organize your observation by "following the food" through the operation: starting with receiving, through storage, pre-preparation, final preparation, service, and ware washing (skip dining). Look for instances where the design principles are fulfilled and instances where they are violated. If permissible on site, you may find it helpful to talk to employees about their work. Ask them to show you what they do in a step-by-step process. Look for points where they have to bend over, walk off to find a needed utensil, or reach on their tip-toes. Also, observe the immediate work area - are things where they need to be?

NOTE: You do not need to be on site for hours at a time, the manager or a representative should be able to provide you with a "walk-trough".

  • Written communication: Written communication is free of errors that detract from the overall message.
  • APA formatting: Resources and citations are formatted according to APA (6th edition) style and formatting.
  • Font and font size: Times New Roman, 12 point.
default image
July 1, 2023
    

 

To complete this assignment, you will need to observe the work processes at an operating food service facility. Examples of possible facilities include  a restaurant, a catered event, food truck, a DFAC, or military field unit.  For the task, you will need to either be able to observe the area or ask questions of managers or supervisors. You will need to observe how well the design reflects the principles of flexibility/modularity, simplicity, flow, ease of sanitation, ease of supervision, and efficiency.

If unable to obtain permission, use the library and following link to Food service Equipment and Supplies magazine website to complete the writing.

In your writing, use your visit or website research to address the following;

1. Why is human engineering important in food service facilities design?
2. What is likely to happen if the design has poor human engineering?
3. What is the design principle of flow and what would be included when considering the financial cost of violating the design principle of flow?
4.  What would you identify as strengths and weaknesses in relation to human engineering and flow?

If making a site visit, it is suggested that you organize your observation by "following the food" through the operation: starting with receiving, through storage, pre-preparation, final preparation, service, and ware washing (skip dining). Look for instances where the design principles are fulfilled and instances where they are violated. If permissible on site, you may find it helpful to talk to employees about their work. Ask them to show you what they do in a step-by-step process. Look for points where they have to bend over, walk off to find a needed utensil, or reach on their tip-toes. Also, observe the immediate work area - are things where they need to be?

NOTE: You do not need to be on site for hours at a time, the manager or a representative should be able to provide you with a "walk-trough".

  • Written communication: Written communication is free of errors that detract from the overall message.
  • APA formatting: Resources and citations are formatted according to APA (6th edition) style and formatting.
  • Font and font size: Times New Roman, 12 point.
default image
July 1, 2023
    

 

To complete this assignment, you will need to observe the work processes at an operating food service facility. Examples of possible facilities include  a restaurant, a catered event, food truck, a DFAC, or military field unit.  For the task, you will need to either be able to observe the area or ask questions of managers or supervisors. You will need to observe how well the design reflects the principles of flexibility/modularity, simplicity, flow, ease of sanitation, ease of supervision, and efficiency.

If unable to obtain permission, use the library and following link to Food service Equipment and Supplies magazine website to complete the writing.

In your writing, use your visit or website research to address the following;

1. Why is human engineering important in food service facilities design?
2. What is likely to happen if the design has poor human engineering?
3. What is the design principle of flow and what would be included when considering the financial cost of violating the design principle of flow?
4.  What would you identify as strengths and weaknesses in relation to human engineering and flow?

If making a site visit, it is suggested that you organize your observation by "following the food" through the operation: starting with receiving, through storage, pre-preparation, final preparation, service, and ware washing (skip dining). Look for instances where the design principles are fulfilled and instances where they are violated. If permissible on site, you may find it helpful to talk to employees about their work. Ask them to show you what they do in a step-by-step process. Look for points where they have to bend over, walk off to find a needed utensil, or reach on their tip-toes. Also, observe the immediate work area - are things where they need to be?

NOTE: You do not need to be on site for hours at a time, the manager or a representative should be able to provide you with a "walk-trough".

  • Written communication: Written communication is free of errors that detract from the overall message.
  • APA formatting: Resources and citations are formatted according to APA (6th edition) style and formatting.
  • Font and font size: Times New Roman, 12 point.
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