Situation No.1: Sheryl, a household worker, is working with a client who has an obsessive compulsive disorder. During one session, the client starts obsessing about a lump on her amm The household worker thinks about telling the client that it is nothing to worry about, so that the client stops obsessing about it. In reality, the household worker lump might be skin cancer, but also knows the client will see a doctor regardless of what the concemed that household worker tells the client. Identity 2 important ethical principles that Sheryl should consider in this situation. If these 2 principles conflict, how should Sheryl deal with the ethical conflicte

Last week, linda's commission check was $84. if she earns a 12.5% commission on sales, what were her total sales?

While studying for the engineering economy final exam, you and two friends find yourselves craving a fresh pizza. you can't spare the time to pick up the pizza and must have it delivered. "pick-up-sticks" offers a 1-1/4-inch-thick (including toppings), 20-inch square pizza with your choice of two toppings for $15 plus 5% sales tax and a $1.50 delivery charge (no sales tax on delivery charge). "fred's" offers the round, deep-dish sasquatch, which is 20 inches in diameter. it is 1-3/4 inches thick, includes two toppings, and costs $17.25 plus 5% sales tax and free delivery. 1. what is the problem in this situation? state it in an explicit and precise manner. 2. systematically apply the seven principles of engineering economy (pp. 3-6) to the problem you have defined in part (a). 3. assuming that your common unit of measure is dollars (i.e., cost), what is the better value for getting a pizza based on the criterion of minimizing cost per unit of volume? 4. what other criteria might be used to select which pizza to purchase?

1. what are the unique operational challenges to delivering fresh meals? 2. why is speed of delivery so important for delivered meals? what variety of options contribute to this performance metric? 3. how could operations management concepts be utilized to improve the performance of freshly? 4. what are your typical product delivery times? what would be required to speed these up? 5. what are your delivery batch quantities? how could you reduce batch size and reduce delivery cost simultaneously using operations management concepts?