Ziva is an organic lettuce farmer, but she also spends part of her day as a professional organizing consultant. as a consultant, ziva people organize their houses. due to the popularity of her home-organization services, farmer ziva has more clients requesting her services than she has time to if she maintains her farming business. farmer ziva charges $25 an hour for her home-organization services. one spring day, ziva spends 10 hours in her fields planting $130 worth of seeds on her farm. she expects that the seeds she planted will yield $300 worth of lettuce refer to scenario 13-6. an economist would calculate ziva's total cost of farming to equal o a. $300 b. $250 o c. $130 c.$130 d. $380

Elizabeth believes her company has discriminated against her because her minority coworkers, who are less qualified, have been promoted ahead of her. which agency should elizabeth contact? - national alliance of business- affirmative action council- equal employment opportunity commission- federal trade commission- fair employment practices agency

Suppose that two firms produce differentiated products and compete in prices. as in class, the two firms are located at two ends of a line one mile apart. consumers are evenly distributed along the line. the firms have identical marginal cost, $60. firm b produces a product with value $110 to consumers. firm a (located at 0 on the unit line) produces a higher quality product with value $120 to consumers. the cost of travel are directly related to the distance a consumer travels to purchase a good. if a consumerhas to travel a mile to purchase a good, the incur a cost of $20. if they have to travel x fraction of a mile, they incur a cost of $20x. (a) write down the expressions for how much a consumer at location d would value the products sold by firms a and b, if they set prices p_{a} and p_{b} ? (b) based on your expressions in (a), how much will be demanded from each firm if prices p_{a} and p_{b} are set? (c) what are the nash equilibrium prices?

Suppose you manage an upscale restaurant in new york city. would involve writing employee schedules and a list of things to do for the chef and other kitchen staff