Chat with us, powered by LiveChat Part A: Conceptual questions (2 PAGES) Suppose you own a television factory and at your current level of output you have average total cost of $800 per television, average variable costs of $700 per television, and a marginal cost of $400.  If the price your buyers are willing to pay is $500, should you decrease or increase production?  Explain your reasoning, and make sure to cite at least one of the required readings in your answer. You are the owner of a restaurant, and currently you have only one waiter.  While this keeps costs down, many of your customers go home because they are tired of waiting in line or waiting for their order.  You hire four more waiters and waitresses, and you are now able to serve a dramatically higher number of customers.  Seeing the huge productivity gains from hiring more staff, you then hire 20 more waiters and waitresses.  However, you are not able to serve any more customers than you were able to when your staff size was only four.  In fact, your restaurant has become overly crowded because there is not enough room in your restaurant for all of your staff.  You are confused as to why hiring four more staff members increased your productivity, but hiring 20 more did not.  What concept from the background readings best describes what happened in this case?  Explain your reasoning. PART B (EXCEL)  there are 3 tables in part B check attached below, please follow instructions Reference Clifford, J., & Hill. J. (2016). Revenues, profits, and price. CrashCourse. https://www.youtube.com/watch?v=UWImfFax8Ew Taylor, T. (2014) Principles of Microeconomics. OpenStax College. http://cnx.org/contents/6i8iXmBj@11.2:75YRzeYw@8/Introduction-to-Cost-and-Indus Marburger, D. R., & Peterson, R. (2013).  Chapter 4: What your cost accountant can’t measure: The economic theory of production and costs.  Economic Decision Making Using Cost Data: A Manager's Guide. New York, NY: Business Expert Press.  http://web.b.ebscohost.com.ezproxy.trident.edu:2048/ehost/ebookviewer/ebook/ZTAwMHhuYV9fNjIyNTYyX19BTg2?sid=8276ca49-81f8-45a5-bd2a-b0fa6fa086f0@pdc-v-sessmgr03&vid=0&format=EK&lpid=navpoint12&rid=0 - STUDENT SOLUTION USA

Part A: Conceptual questions (2 PAGES) Suppose you own a television factory and at your current level of output you have average total cost of $800 per television, average variable costs of $700 per television, and a marginal cost of $400.  If the price your buyers are willing to pay is $500, should you decrease or increase production?  Explain your reasoning, and make sure to cite at least one of the required readings in your answer. You are the owner of a restaurant, and currently you have only one waiter.  While this keeps costs down, many of your customers go home because they are tired of waiting in line or waiting for their order.  You hire four more waiters and waitresses, and you are now able to serve a dramatically higher number of customers.  Seeing the huge productivity gains from hiring more staff, you then hire 20 more waiters and waitresses.  However, you are not able to serve any more customers than you were able to when your staff size was only four.  In fact, your restaurant has become overly crowded because there is not enough room in your restaurant for all of your staff.  You are confused as to why hiring four more staff members increased your productivity, but hiring 20 more did not.  What concept from the background readings best describes what happened in this case?  Explain your reasoning. PART B (EXCEL)  there are 3 tables in part B check attached below, please follow instructions Reference Clifford, J., & Hill. J. (2016). Revenues, profits, and price. CrashCourse. https://www.youtube.com/watch?v=UWImfFax8Ew Taylor, T. (2014) Principles of Microeconomics. OpenStax College. http://cnx.org/contents/[email protected]:75YRzeYw@8/Introduction-to-Cost-and-Indus Marburger, D. R., & Peterson, R. (2013).  Chapter 4: What your cost accountant can’t measure: The economic theory of production and costs.  Economic Decision Making Using Cost Data: A Manager’s Guide. New York, NY: Business Expert Press.  http://web.b.ebscohost.com.ezproxy.trident.edu:2048/ehost/ebookviewer/ebook/ZTAwMHhuYV9fNjIyNTYyX19BTg2?sid=8276ca49-81f8-45a5-bd2a-b0fa6fa086f0@pdc-v-sessmgr03&vid=0&format=EK&lpid=navpoint12&rid=0

Part A: Conceptual questions (2 PAGES)

Suppose you own a television factory and at your current level of output you have average total cost of $800 per television, average variable costs of $700 per television, and a marginal cost of $400.  If the price your buyers are willing to pay is $500, should you decrease or increase production?  Explain your reasoning, and make sure to cite at least one of the required readings in your answer.
You are the owner of a restaurant, and currently you have only one waiter.  While this keeps costs down, many of your customers go home because they are tired of waiting in line or waiting for their order.  You hire four more waiters and waitresses, and you are now able to serve a dramatically higher number of customers.  Seeing the huge productivity gains from hiring more staff, you then hire 20 more waiters and waitresses.  However, you are not able to serve any more customers than you were able to when your staff size was only four.  In fact, your restaurant has become overly crowded because there is not enough room in your restaurant for all of your staff.  You are confused as to why hiring four more staff members increased your productivity, but hiring 20 more did not.  What concept from the background readings best describes what happened in this case?  Explain your reasoning.

PART B (EXCEL) 

there are 3 tables in part B check attached below, please follow instructions

Reference
Clifford, J., & Hill. J. (2016). Revenues, profits, and price. CrashCourse. https://www.youtube.com/watch?v=UWImfFax8Ew
Taylor, T. (2014) Principles of Microeconomics. OpenStax College. http://cnx.org/contents/[email protected]:75YRzeYw@8/Introduction-to-Cost-and-Indus
Marburger, D. R., & Peterson, R. (2013).  Chapter 4: What your cost accountant can’t measure: The economic theory of production and costs.  Economic Decision Making Using Cost Data: A Manager’s Guide. New York, NY: Business Expert Press. 
http://web.b.ebscohost.com.ezproxy.trident.edu:2048/ehost/ebookviewer/ebook/ZTAwMHhuYV9fNjIyNTYyX19BTg2?sid=8276ca49-81f8-45a5-bd2a-b0fa6fa086f0@pdc-v-sessmgr03&vid=0&format=EK&lpid=navpoint12&rid=0

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