Which characteristic of competitive markets is mainly responsible for ensuring that prices will be kept low?

a. similar goods

b. many sellers

c. easy entry into and exit from the market

d. many buyers

e. differentiated goods?

Caitlin is a highly motivated sales executive for a company that sells business textbooks. She always strives to create personal relationships with the professors of colleges and universities.

Lewis Company traded machinery with a book value of $760,000 and a fair value of $720,000. It received in exchange from Timmons Company a machine with a fair value of $800,000. Lewis also paid cash of $80,000 in the exchange.

An aging of a company's accounts receivable indicates that $8500 are estimated to be uncollectible. If Allowance for Doubtful Accounts has a $2700 credit balance, the adjustment to record bad debts for the period will require a debit to Allowance

Which of the following interactions is consistent with the law of supply? Select the best answer from the choices provided. A. As the price of a product goes down, the quantity supplied goes up. B.

A financial analyst determines the yearly research and development investments for 50 blue chip companies. She notes that the distribution is distinctly not bell-shaped.

has sales of $15 million, total assets of $9 million, and total debt of $3.7 million. If the profit margin is 7 percent what is net income? What is ROE? What is ROA?

The overall variability of a firm's returns depends on the expected return of each individual project, percentage of funds invested in each individual project, and correlation coefficient of returns between the investments.

Luca writes a daily blog about why people should eat healthy foods and ways to eat healthfully. What are the purposes of his blog? to entertain and advertise to advertise and inform to argue and inform to argue and entertain

Billy accepted a job at a company that specializes in providing money for short-term retail lending. where did he go to work?

If using a thermometer that cannot be calibrated by cold or boiling methods, food handlers should check with whom to make sure the thermometer are calibrated correctly?