Answer:
$6,000,000
Explanation:
Change in risk = 0 in 1,000 to 1 in 1,000 = 0 to 0.001 = +0.001
Change in wage = $30,000 to $36,000 = +$6,000
Therefore:
wage/risk = 6,000/0.001
= $6 million or $6,000,0000
The value of a human life for workers with these characteristics should a cost-benefit analyst use is $6,000,000 because workers are willing to receive an extra $6,000 for a 1 in 1,000 increase in risk of death, implying a value of life of $6 million)Value of human life for workers with these characteristics = $6 million .
In order words the workers require $6,000 to accept a death risk of .001. The value of life implied by this is $6,000/.001 = $6,000,000.
Answer:
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<u>This is an example of "outsourcing".</u>
Outsourcing is the business routine with regards to procuring a gathering outside an organization to perform benefits and make products that generally were performed in-house by the organization's own representatives and staff. Generally done as a cost-cutting measure, it can influence occupations going from client support to assembling to the back office.
Outsourcing can enable organizations to lessen work costs essentially by outsourcing certain assignments. Organizations can likewise dodge costs related with overhead, gear and innovation.
Answer: the correct answer is letter D. the nominal interest rate is the stated interest rate whereas the real interest rate is the nominal interest rate minus the inflation rate.
Explanation: in financial maths when you speak about "real" rates you should consider the inflation impact.
According to <em>Robin Leidner</em>, fast-food restaurants rationalize the process of providing food to customers by developing standardized scripts for employees to use when dealing with customers.
There are many advantages associated with the fact that fast-food chains develop standardized scripts for customer service, as this way, they ensure compliance and quality of processes.
Standardization in fast-food restaurants therefore ensures faster service, mechanization of processes and higher quality in food production, since production and service standards must be followed in any unit of a fast-food chain.
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