Marketing promotion | Marketing homework help

Hi,

I have a marketing assignment which is described in the attached file. Also I have attached a (marketing book) to use as a reference for this assignment. Please make sure you will reference this book in the assignment along with other references.

It should be Maximum 2 pages (exclude the references) 

Also, I need a few sentences for introduction , and conclusion. 

Due date: March 8 before 4 PM ( Pacific Standard Time) 

Thank you. 

Designing a management system | Psychology homework help

Imagine you are a behavior analyst who has just opened up a new practice. You are planning to hire three new registered behavior technicians (RBTs). As the owner, and the only behavior analyst at your organization, you are in charge of ensuring your new RBTs are highly trained, carry through with your behavior plans, and meet any other performance expectations (such as, turning in data sheets and collecting accurate data).

  • Describe your process for training the employees, and justify your choices based on best practice in the literature.
    • What will you cover in your first training sessions?
    • How will you know that they have mastered the training objectives?
  • Explain in detail how you will ensure the RBTs will follow through with the behavior plans (for example, use of fidelity checklists, frequency and duration of supervision sessions).
    • What type of documentation will you use when conducting supervision sessions?
    • How often will you observe the RBTs and for how long?
    • How will feedback be delivered?
  • Describe how you would set up a management system to ensure that your supervisees (RBTs, and those in training) continue to perform at a high level.
    • What will you do to maintain ongoing supervision?
  • Describe your system if performance issues arise.
    • How will you assess the situation and decide on a plan of action?

 

  • APA 7
  • 4 scholarly or professional resources.
  • 3–4 double-spaced pages, excluding title page and list of references.

PLEASE USE TEMPLATE ATTACHED

16.5 milwaukee surgical supplies, inc., sells on terms of 3/10, net

Milwaukee Surgical Supplies,Inc sells on terms of 3/10, net 30. Gross sales for the year are $1,200,000, and the collections department estimates that 30% of the customers pay on the tenth day and take discounts, 40% pay on the thiritieth day and the remaining 30% pay,on avg,40 days after the purchase.(assume 360 days per year)
a. what is the firm’s avg collection period?
b. what is the firm’s current receivables balance?
c. what would be the firm’s new receivables balance if Milwaukee Surgical toughened up on its collection policy with the result that all nondiscount customers paid on the 30th day?
d. suppose that the firm’s cost of carrying receivables was 8% annually. how much would the toughened credit policy save the firm in annual receivables carrying expense?(assume that the entire amount of receivables had to be financed)

 

This question 16.5 a –d needs to show how answers were calculated.  Also I need the below listed memo assignment completed that is based on the calculations listed above. (I found the 16.5 question listed on this site as already being completed. If the calculations are worked out correctly it would be ok to copy this work.) So this assignment is question 16.5 a-d and the 250 word memo.

 

MEMO REQUQUIREMENT:

The purpose of this assignment is to offer the opportunity for the student to analyze the result of an organization’s average collection period and receivables balance calculation and assess the relative strength of the receivables management of the organization. In addition, the student will be asked to offer suggestions as to how the results could be improved, resulting in stronger receivables management in the future.

Imagine that you are the CFO for Milwaukee Surgical Supplies, Inc. from problem 16.5. After performing the calculations requested by the problem, you have been asked to write a memo identifying whether the results indicate that receivables management are a strength by comparing these results to that of a competitor. (Use Home Infusion’s calculations for ACP and Receivables balance on page 584 of the text as the competitor.    (Attached below)) In addition, please offer suggestions as to how Milwaukee Surgical could improve its ACP and Receivables balance in the future through the use of additional discounts or other strategies that you believe would be effective.

Your memo should be no more than 250 words in length.

 

Home Infusion

“The total amount of accounts receivable outstanding at any given time is determined by two factors: the volume of credit sales and the average length of time between sales and collections. For example, suppose Home Infusion provides an average of 10 home health visits a day at an average net charge of $100 per visit, for $1,000 in average daily billings (ADB). Assuming 250 workdays a year, the company’s annual billings total $1,000 × 250 = $250,000. Furthermore, assume that all services are paid by two third-party payers: one pays for half of the billings 15 days after the service is provided, and the second pays for the other half of billings in 25 days. Home Infusion’s average collection period (ACP), also called days in patient accounts receivable, is 20 days. ACP = (0.5 × 15 days) + (0.5 × 25 days) = 20 days. Assuming a constant uniform rate of services provided, and hence billings, the accounts receivable balance will at any point in time be equal to ABD × ACP. Home Infusion’s receivable balance would be $20,000: Receivables balance = ADB × ACP = $1,000 × 20 = $20,000. What is the cost implication of carrying $20,000 in receivables? The $20,000 on the left side of the balance sheet must be financed by a like amount on the right side.4 Home Infusion uses a bank loan, which has an interest rate of 8 percent, to finance its receivables. Thus, over a year, the firm must pay the bank 0.08 × $20,000 = $1,600 in interest to carry its receivables balance. The cost associated with carrying other current assets can be thought of in a similar way.”

Accounting help from account squru

a.

On July 31, the companys Cash account has a $24,754 debit balance, but its July bank statement shows a $27,407 cash balance.

b.

Check No. 3031 for $1,650 and Check No. 3040 for $817 were outstanding on the June 30 bank reconciliation. Check No. 3040 is listed with the July canceled checks, but Check No. 3031 is not. Also, Check No. 3065 for $601 and Check No. 3069 for $2,418, both written in July, are not among the canceled checks on the July 31 statement.

c.

In comparing the canceled checks on the bank statement with the entries in the accounting records, it is found that Check No. 3056 for July rent was correctly written and drawn for $1,220 but was erroneously entered in the accounting records as $1,210.

d.

A credit memorandum enclosed with the July bank statement indicates the bank collected $7,500 cash on a non-interest-bearing note for Clark, deducted a $38 collection fee, and credited the remainder to its account. Clark had not recorded this event before receiving the statement.

e.

A debit memorandum for $805 lists a $795 NSF check plus a $10 NSF charge. The check had been received from a customer, Jim Shaw. Clark has not yet recorded this check as NSF.

f.

Enclosed with the July statement is a $11 debit memorandum for bank services. It has not yet been recorded because no previous notification had been received.

g.

Clarks July 31 daily cash receipts of $8,652 were placed in the banks night depository on that date, but do not appear on the July 31 bank statement.

Mgmt 312 – managerial accounting – module 1 assignment

I. Cost analysis and identification. 

 

Georgia Pacific, a manufacturer, incurs the following costs: 

a. Classify each cost as either a product or a period cost. If a product cost, identify it as a rime or a conversion cost. 

b. Classify each product cost as either a direct cost or an indirect cost using the product as the cost object. 

 

II. Manufacturing statement preparation 

 

Given the following selected account balances of Randa Company, prepare its manufacturing statement for the year ended on December 31, 2013. Include a listing of the individual overhead account balances in this statement.

 

III. Income Statement Preparation 

Use the information from problem II above to prepare an income statement for Randa Company (a manufacturer). Assume that its cost of goods manufactured is $546,390. 

 

IV. Inventory computation and reporting 

 

Shown here are annual financial data at December 31, 2013, taken from two different 

companies. Pinnacle Retail, Slope Board Manufacturing

 

V. Analysis of cost flows 

 

As of the end of June, the job cost sheets at Racing Wheels, Inc. show the following total costs accumulated on three custom jobs:

 

VI. Cost flows in a job order cost system 

 

The following information is available for Lock-Down Company, which produces special-order security products and uses a job order cost accounting system. 

 

VII. Journal Entries for Materials, Labor, and Overhead 

 

Use information from Problem VI to prepare journal entries for the following events for the month of May. Remember that a journal entry must debit at least one account and credit at least one account. Please use proper account titles. 

 

VIII. Factory Overhead Calculation, Allocation, and Analysis 

 

Red Wing Company applies factory overhead based on direct labor costs. The company incurred the following costs during 2013: direct materials costs, $637,500; direct labor costs, $2,500,000; and factory overhead costs applied, $1,000,000.

 

 

 

 

Umuc biology lab 4: enzymes

 

 

 

Your Full Name:

 

UMUC Biology 102/103

Lab4:Enzymes

 

INSTRUCTIONS:

 

· On your own and without assistance, complete thisLab4AnswerSheet electronically and submit it via theAssignments Folder by the date listedintheCourse Schedule (underSyllabus).

· To conduct your laboratory exercises, use the Laboratory Manuallocated under Course Content. Read the introduction and the directions for each exercise/experiment carefully before completing the exercises/experiments and answering the questions.

· Save your Lab4AnswerSheet in the following format:LastName_Lab4 (e.g., Smith_Lab4).

· You should submit your documentas a Word (.doc or .docx) or Rich Text Format (.rtf) file for best compatibility.

 

Pre-Lab Questions

 

  1. How could you test to see if an enzyme was completely saturated during an experiment?

 

  1. List three conditions that would alter the activity of an enzyme. Be specific with your explanation.

 

  1. Take a look around your house and identify household products that work by means of an enzyme. Name the products, and indicate how you know they work with an enzyme.

 

 

Experiment 1: Enzymes in Food

This experiment tests for the presence of amylase in food by using Iodine-Potassium Iodide, IKI. IKI is a color indicator used to detect starch. This indicator turns dark purple or black in color when in the presence of starch. Therefore, if the IKI solution turns to a dark purple or black color during the experiment, one can determine that amylase is not present (because presence of amylase would break down the starch molecules, and the IKI would not change color).

 

 

Materials

(1) 2 oz. Bottle (Empty)
(1) 100 mL Graduated Cylinder
30 mL Iodine-Potassium Iodide, IKI
Permanent Marker
Ruler
2 Spray Lids
30 mL Starch (liquid)
*Cutting Board

 

*2 Food Products (e.g., ginger root, apple, potato, etc.)
*
Kitchen Knife
*
Paper Towel
*
Saliva Sample
*Tap Water

*You Must Provide

 

Procedure:

  1. Remove the cap from the starch solution. Attach the spray lid to the starch solution.
  2. Rinse out the empty two ounce bottle with tap water. Use the 100 mL graduated cylinder to measure and pour 30 mL of IKI into the empty two ounce bottle. Attach the remaining spray lid to the bottle.
  3. Set up a positive control for this experiment by spraying a paper towel with the starch solution. Allow the starch to dry for approximately one hour (this time interval may vary by location).
  4. In the mean time, set up a negative control for this experiment. Use your knowledge of the scientific method and experimental controls to establish this component (hint: what should happen when IKI solution contacts something that does not contain starch?) Identify your negative control in Table 1.

Note: Be sure to space the positive and negative controls apart from each other to prevent cross-contamination.

  1. When the starch solution has dried, test your positive and negative controls. This step establishes a baseline color scale for you to evaluate the starch concentration of the food products you will test in Steps 7 – 11. Record your results in Table 1.
  2. Select two food items from your kitchen cabinet or refrigerator.
  3. Obtain a kitchen knife and a cutting board. Carefully cut your selected food items to create a fresh surface.

 

 

Figure 3:Sample set-up.

  1. Gently rub the fresh/exposed area of the food items on the dry, starch-sprayed paper towel back and forth 10 – 15 times. Label where each specimen was rubbed on the paper towel with a permanent marker (Figure 3).
  2. Wash your hands with soap and water.
  3. Take your finger and place it on your tongue to transfer some saliva to your finger. Then, rub your moistened finger saliva into the paper towel. Repeat this step until you are able to adequately moisten the paper towel.

    Note: You should always wash your hands before touching your tongue! Alternatively, if you do not wish to put your hands in your mouth, you may also provide a saliva sample by spitting in a separate bowl and rubbing the paper towel in the saliva. Be sure not to spit on the paper towel directly as you may unintentionally cross-contaminate your samples.

  4. Wait five minutes.
  5. Hold the IKI spray bottle 25 – 30 cm away from the paper towel, and mist with the IKI solution.
  6. The reaction will be complete after approximately 60 seconds. Observe where color develops, and consider what these results indicate. Record your results in Table 1.

 

Table 1: Substance vs. Starch Presence

Substance

Resulting Color

Presence of Starch?

Positive Control: Starch

   

Negative Control:Student Must Select

   

Food Product:

   

Food Product:

   

Saliva:

   

 

 

Post-Lab Questions

1.What were your controls for this experiment? What did they demonstrate? Why was saliva included in this experiment?

 

2.What is the function of amylase? What does amylase do to starch?

 

3.Which of the foods that you tested contained amylase? Which did not? What experimental evidence supports your claim?

 

 

 

4.Saliva does not contain amylase until babies are two months old. How could this affect an infant’s digestive requirements?

 

 

 

5.There is another digestive enzyme (other than salivary amylase) that is secreted by the salivary glands. Research to determine what this enzyme is called. What substrate does it act on? Where in the body does it become activated, and why?

 

6.Digestive enzymes in the gut include proteases, which digest proteins. Why don’t these enzymes digest the stomach and small intestine, which are partially composed of protein?

 

 

Experiment 2: Effect of Temperature on Enzyme Activity

Yeast cells contain catalase, an enzyme which helps convert hydrogen peroxide to water

 

 

Figure 4:Catalase catalyzes the decomposition of hydrogen peroxide to water and oxygen.

and oxygen. This enzyme is very significant as hydrogen peroxide can be toxic to cells if allowed to accumulate. The effect of catalase can be seen when yeast is combined with hydrogen peroxide (Catalase: 2 H2O2 → 2 H2O + O2).

In this lab you will examine the effects of temperature on enzyme (catalase) activity based on the amount of oxygen produced. Note, be sure to remain observant for effervescence when analyzing your results.

 

 

Materials

(2) 250 mL Beakers
3 Balloons
30 mL 3% Hydrogen Peroxide, H2O
2
Measuring Spoon
Permanent Marker
Ruler
20 cm String

 

3 Test Tubes (Glass)
Test Tube Rack
Thermometer
Yeast Packet
*Hot Water
Bath
*
Stopwatch


*You Must Provide

 

Procedure

  1. Use a permanent marker to label test tubes 1, 2, and 3. Place them in the test tube rack.
  2. Fill each tube with 10 mL hydrogen peroxide. Then, keep one of the test tubes in the test tube rack, but transfer the two additional test tubes to two separate 250 mL beakers.
  3. Find one of the balloons, and the piece of string. Wrap the string around the uninflated balloon and measure the length of the string with the ruler. Record the measurement in Table 2.
  4. Create a hot water bath by performing the following steps:
    1. Determine if you will use a stovetop or microwave to heat the water. Use the 100 mL graduated cylinder to measure and pour approximately 200 mL of water into a small pot or microwave-safe bowl (you will have to measure this volume in two separate allocations).
    2. If using a stovetop, obtain a small pot and proceed to Step 4c. If using a microwave, obtain a microwave-safe bowl and proceed to Step 4e.
    3. If using a stove, place a small pot on the stove and turn the stove on to a medium heat setting.
    4. Carefully monitor the water in the pot until it comes to a soft boil (approximately 100 °C). Use the thermometer provided in your lab kit to verify the water temperature. Turn the stove off when the water begins to boil. Immediately proceed to Step 5.

      CAUTION: Be sure to turn the stove off after creating the hot water bath. Monitor the heating water at all times, and never handle a hot pan without appropriate pot holders.

    5. If using a microwave, place the microwave-safe bowl in the microwave and heat the water in 30 second increments until the temperature of the water is approximately 100 °C. Use the thermometer provided in your lab kit to verify the water temperature. Wait approximately one minute before proceeding to Step 5.
  5. Place Tube 1 in the refrigerator. Leave Tube 2 at room temperature, and place Tube 3 in the hot water bath.

Important Note: The water should be at approximately 85 °C when you place Tube 3 in it. Verify the temperature with the thermometer to ensure the water is not too hot! Temperatures which exceed approximately 85 °C may denature the hydrogen peroxide.

  1. Record the temperatures of each condition in Table 2. Be sure to provide the thermometer with sufficient time in between each environment to avoid obscuring the temperature readings.
  2. Let the tubes sit for 15 minutes.
  3. During the 15 minutes prepare the balloons with yeast by adding ¼ tsp. of yeast each balloon. Make sure all the yeast gets settled to the bulb of the balloon and not caught in the neck. Be sure not spill yeast while handling the balloons.
  4. Carefully stretch the neck of the balloon to help ensure it does not rip when stretched over the opening of the test tube.
  5. Attach the neck of a balloon you prepared in step 8 to the top of Tube 2 (the room temperature test tube) making sure to not let the yeast spill into the test tube yet. Once the balloon is securely attached to the test tube lift the balloon and allow the yeast to enter the test tube. Tap the bulb of the balloon to ensure all the yeast falls into the tube.
  6. As quickly and carefully as possible remove the Tube 1 (cold) from the refrigerator and repeat steps 9 – 10 with Tube 1 using a balloon you prepared in step 8.
  7. As quickly and carefully as possible remove Tube 3 (hot) from the hot water bath and repeat steps 9 – 10 with Tube 3 using a balloon you prepared in step 8.
  8. Swirl each tube to mix, and wait 30 seconds.
  9. Wrap the string around the center of each balloon to measure the circumference. Measure the length of string with a ruler. Record your measurements in Table 2.

 

Table 2: Balloon Circumference vs. Temperature

Tube

Temperature (°C)

Balloon Circumference (Uninflated; cm)

Balloon Circumference (Final; cm)

1 – (Cold)

     

2 – (RT)

   

3 – (Hot)

   

 

 

 

Post-Lab Questions

1.What reaction is being catalyzed in this experiment?

2.What is the enzyme in this experiment? What is the substrate?

3.What is the independent variable in this experiment? What is the dependent variable?

4.How does the temperature affect enzyme function? Use evidence from your data to support your answer.

 

5.Draw a graph of balloon diameter vs. temperature. What is the correlation?

 

6.Is there a negative control in this experiment? If yes, identify the control. If no, suggest how you could revise the experiment to include a negative control.

 

7.In general, how would an increase in substrate alter enzyme activity? Draw a graph to illustrate this relationship.

 

8.Design an experiment to determine the optimal temperature for enzyme function, complete with controls. Where would you find the enzymes for this experiment? What substrate would you use?

 

 

 

 

Consider the following data from a small bookstore

Consider the following data from a small bookstore.
Number of sales people working—————–Sales (in $1000)
2————————————————————–10
3————————————————————–11
7————————————————————–13
9————————————————————–14
10————————————————————-18
10————————————————————-20
12————————————————————-20
15————————————————————-22
16————————————————————-22
20————————————————————-26
x = 10.4—————————————————–y = 17.6
SD(x) = 5.64———————————————–SD(y) = 5.34
1. Calculate the mean and standard deviation of # of sales people (x) and sales (y). Find sample size n.
2. Calculate the correlation coefficient with all three methods (covariance method, z-score method, and correlation tool in Excel).
3. Find b0 and b1 for the linear regression model with all three methods (two different formulas and Solver). Interpret the meaning of b1 of this linear regression model.
4. Calculate Se and SST.
5. Calculate R square with both methods (correlation coefficient method and the formula r square = 1 – SSE/SST). Interpret the meaning of R square of this linear regression model.
6. Use Regression tool in Excel to find b0, b1, SSE, SST, r, R square, and Se.
7. Estimate the sales if the number of sales people working is 8, 13, and 19, respectively.

Slp job redesign | Management homework help

READING MATERIAL:

Griffin, R. (2007). Chapter 6: Organization structure and design. Principles of Management. Houghton Mifflin, New York. http://college.cengage.com/business/griffin/sas_principles/1e/assets/students/know_bank/griffin_sas_KB_6.1.pdf

Bauer, T., & Erdogan, B. (2012) Chapter 6.1: Motivating employees through job design. Introduction to Organizational Behavior. Flatworld Knowledge. http://2012books.lardbucket.org/books/an-introduction-to-organizational-behavior-v1.0/s10-01-motivating-employees-through-j.html

ASSIGNMENT

Make sure you have thoroughly reviewed the background readings and understand the key concepts of job redesign and job crafting. Then think about your own job and workplace and how these concepts apply to your own work life. Once you have finished reviewing the background readings and have carefully thought about how these concepts relate to your own job, write a 3– to 4-page paper answering the following questions:

  1. Of the three main types of job redesign (job enlargement, job rotation, job enrichment), which one do you think would be the most effective in your current workplace? Explain your reasoning, and cite Bauer and Erdogan (2012) or Griffin (2007) as part of your answer.
  2. Suppose your supervisor decides to use job enrichment to redesign your job. Of the five core job characteristics discussed in Bauer and Erdogan (2012) or page 9 of Griffin (2007), which one do you think should be changed as part of your job redesign?
  3. Which specific job crafting strategy or intervention do you think would be most effective at your organization or for your specific job? Refer to one of the specific strategies or interventions discussed in Wrzesniewski (2014) or Dik and Duffy (2012).

1.4 case study | Management homework help

 The case study reflects a specific team effort. The goal is to consider what takes place and find applications that are transferable to the type of work you are involved in. This 500-750 word evaluation should cover all the above elements adequately and clearly. Post your response to the class discussion.

  1. Provide a summary of the major issues raised in the video and your evaluation of whether the resolution was effective.
  2. Discuss the key role of the individual in a team effort.
  3. Select another type of group project that you are familiar with and explain how the methods presented in the case reviewed can be applied to your group project.

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[email protected]

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Deliverable 2- the strategics sale plans

Competency
Create a strategic sales plan.

Student Success Criteria
View the grading rubric for this deliverable by selecting the “This item is graded with a rubric” link, which is located in the Details & Information pane.

Scenario
You are the regional sales manager for International Herb Express (IHE) which is a large, US-based spice & herbs supplier. IHE sells to other businesses that purchase bulk spices and spice blends for use in their end products. The primary customers are baking and soup mix corporations that sell to other businesses, for example, bakeries, restaurants, other food-service, and regional grocery chains. IHE is launching a new spice blend that reflects a more diverse cultural & ethnic flavor profile than IHE’s traditional offerings.
The abridged marketing strategy for this new spice blend is to target both current customers, but also to reach new customers that are target regions with higher ethnic diversity and/or the more adventurous “foodies” market. The marketing efforts will focus on taste testing, sampling, and on-site promotion. IHE is launching this marketing plan to help create a product offering that is not as commodity-driven (as most spices and herbs are the same quality no matter where they are purchased) and can potentially offer higher profit margins.
It is important to note that spices and other ingredients are raw goods and traded as commodities. The raw price for these goods changes on a day-to-day basis. Pricing is based on classic supply and demand, though nature is a key contributor to the supply–extreme weather as well as health of crops have a direct impact on the supply chain and access to the raw goods.

Instructions
Having recently been promoted to Director of New Business Sales, part of your new responsibilities is to create a presentation for the next sales managers’ meeting. Since you are still relatively new at giving presentations, you want your slides and corresponding notes on the slides to offer enough detail to make you prepared for the open “question and answer” session that will immediately follow your presentation.
Your presentation will be delivered via PowerPoint slides to highlight main ideas and will utilize the PowerPoint notes feature to include specific details for each slide that will reinforce the communication provided via the slide.
The PowerPoint presentation should include:

  • Strategic sales plan overview for the new spice blend including:
  • Sales vision statement
  • Sales force’s objectives/goals that compliments the marketing plan
  • Recommended sales tactics to meet the sales objectives
  • Suggested metrics that will evaluate success in meeting objectives
  • Evaluation of the suggested sales plan through the key questions:
  • Who: Target buyer overview
  • What: Key selling features and benefits
  • Why: Highlight comparison to competitive products
  • When: Timing of sales events (ie, launch, promotional periods if you recommend them, etc)
  • Recommended communication style the sales force should use for the product launch with customers
  • Please note any details not noted above can be created by the student, but must be consistent with acceptable and common business scenarios.