Learning Theories

Calculus, like any math, is best learned by practice. You can use a Study Deck - see the link to learn how to make and use one! - for the formulae and definitions, but the key to learning is to work problems until you really understand it.

To become an export broker, you typically need knowledge of international trade regulations, customs procedures, and market research skills. You may also benefit from earning a degree in international business, trade, or a related field, as well as gaining experience working in a relevant industry. Building a network of contacts in import/export industry and obtaining any required licenses or certifications can also be helpful.

Advantages of an answering machine include the ability to record messages when you are unavailable, ensuring you don't miss important calls. However, a disadvantage is that callers may prefer speaking with a live person and may not leave a message, leading to potential missed opportunities or communication gaps.

Your fixed cost is going to be lower than you average cost and marginal cost as it is what you have to pay no matter what. If your business has a fixed cost of $800 (renting the building, insurance, and other things that don't change month to month) per month you and utilities, pay roll, and inventory to that (all things that change month to month) and average the amount out over, lets just say, a year this will allow you to subtract the average cost from the fixed cost to get the average marginal cost. You can deduce that the marginal cost month by month is the total minus the fixed. Draw your own graph. Another way of putting it.. Average Cost curve has a U shape and the Marginal Cost curve intersects the Average Cost curve at its minimum. Average Cost has U shape because when a firm starts producing initially, it experiences increasing returns - as the Fixed Costs are being spread over more levels of output and the combination of input factors reach optimum. This is where AC curve is falling. Then once the Short-run capacity constraints of the Fixed Inputs is reached, the firm begins to experience diminishing marginal returns to its variable inputs. In other words, the principle of diminishing returns is becoming more dominant. This is where AC curve is increasing. When MC is below AC, AC is falling because producing an extra output will pull down average costs. When MC is above AC, AC is rising, because producing an extra output will increase AC. Therefore MC always intercepts a U shaped AC curve at its minimum point.

The Euclidean Parallel Axiom is as stated below:

If a line segment intersects two straight lines forming two interior angles on the same side that sum to less than two right angles, then the two lines, if extended indefinitely, meet on that side on which the angles sum to less than two right angles.

My source is linked below.

The language of infants, I believe, is classified as casual.

Human justice refers to the ethical principle that all individuals should be treated fairly and have equal access to rights and protections under the law. It encompasses the idea of holding individuals accountable for their actions and ensuring that they are punished or rewarded appropriately based on their behavior. Ultimately, human justice strives to create a just and equitable society where everyone is valued and respected.

"Sdc" can refer to several things, including software-defined computing, standard deviation of a sample, or San Diego County. It is important to provide context to determine the specific meaning intended.

The multiples of 189 are all the numbers that can be divided evenly by 189. Some of the multiples of 189 include 378, 567, 756, and so on.

When you subtract 7x^2 from 5x^2, you get -2x^2.

It is really necessary for every campus to have a cafeteria for the students to take or spend their recess time. Not every students bring with them their foods or snack so they should have a place where they can buy something to eat.

£180 prize money needs to be split 3 ways, into 1st, 2nd & 3rd place, in the ratio of 5:3:1. how much does 1st, 2nd & 3rd place get?? 1) 5+3+1= 9 2) £180/9= £20 3) 1st = 5 x £20 = £100 (1st place gets £100) 4) 2nd = 3 x £20 = £60 (2nd place gets £60) 5) 3rd = 1 x £20 = £20 (3rd place gets £20) you can check by adding up your totals and they should match the total prize money.

To represent his American and Jamaican background.

The uneven distribution of population in Pakistan can be attributed to factors such as geographic features like mountains and deserts that limit inhabitable areas, historical patterns of settlement, economic opportunities in urban areas, and social factors like cultural preferences and availability of resources. Additionally, government policies and infrastructure development also play a role in shaping population distribution in the country.

Generally Asset Management ratios is an attempt to compare a company's revenue to their available assets. In other words a company's ability to manage their assets to better sales is measured.

School, as an organization and institution, is responsible for socializing children to live in society. School may teach children to respect arbitrary rules which they will have to do in the workforce.

It's to do with a group thinking tool called the six hat method that was developed by Edward De Bono. A red hat is for Emotions and Feelings. So Red Hat Thinking implies that you are reacting with your emotions rather than looking at the facts (which is a white hat, by tyhe way) However you are supposed to wear all hats during the discussion to look at the problem and solution from all angles, so wearing a red hat thinking is part of the process, not a issue in itself.

yes it dose i am doing end of level testing and it is helping me i kinda forget that i have gum

_________

There is no evidence that chewing gum will improve test scores.

no,

chewing gum does not realy help you pass tests. it might help some people but not all people.

Pretty much everything, its basically like a super larger calculator. I use it for budgets, diets, stock tracking, creating invoices, pasting a large amount of data and then sorting through to find what I am looking for easier, and in the business and especially finance world it is used for a variety of applications daily. LEARN IT! ITS EASY GOOGLE HAS ALL THE ANSWERS! It's mainly used by accountants, for all the financial stuff and money, and it's used for math calculations, graphs and charts. (wikipedia has wayyy more info!)

The sum of the first forty positive integers can be calculated using the formula for the sum of an arithmetic series, which is (n/2)(first term + last term) where n is the number of terms. In this case, the sum is (40/2)(1 + 40) = 820.

The volume of a right circular cylinder is the area of the base (which is pi times the radius squared) times the height of the cylinder. Working backwards, pi times radius squared times height is 6908 cubic units. The area of the base is pi times 10 squared, or pi times 100, or 314.16 square units for the area. That area, the 314.16 square units times the height is the 6908 cubic units, so to find the height, divide the area of the base into the volume. The 6908 cubic units divided by 314.16 square units is right at about 22 units, so the cylinder is about 22 units high.

Many schools have cut field trips from student experiences. This is not because they are not important, but because there has been less money in most school budgets for these valuable experiences.

On-the-job training is most common for fast-food cooks, short-order cooks, and food preparation workers. Chefs and others with more advanced cooking duties often attend cooking school. Vocational training programs are available to many high school students, but advanced positions usually require training after high school. Experience, an ability to develop and enhance cooking skills, and a strong desire to cook are the most common requirements for advancement. Education and training.A high school diploma is not required for beginning jobs, but it is recommended for those planning a career as a cook or chef. Most fast-food or short-order cooks and food preparation workers require little education or training to start because most skills are learned on the job. Training generally starts with basic sanitation and workplace safety and continues with instruction on food handling, preparation, and cooking procedures. Training in food handling, sanitation, and health and safety procedures are mandatory in most jurisdictions for all workers. Those who become proficient and who show an interest in learning complicated cooking techniques may advance to more demanding cooking positions or into supervisory positions. Some high school or vocational school programs offer courses in basic food safety and handling procedures, cooking, and general business and computer classes that can be helpful for those who might someday want to be a chef or to open their own restaurant. Many school districts, in cooperation with State departments of education, provide on-the-job training and summer workshops for cafeteria kitchen workers who aspire to become cooks. Food service management companies or hotel and restaurant chains, also offer paid internships and summer jobs to those starting out in the field. Internships provide valuable experience and can lead to placement in more formal chef training programs. When hiring chefs and others in advanced cooking positions, however, employers usually prefer applicants who have training after high school. These training programs range from a few months to 2 years or more. Vocational or trade-school programs typically offer basic training in food handling and sanitation procedures, nutrition, slicing and dicing methods for various kinds of meats and vegetables, and basic cooking methods, such as baking, broiling, and grilling. Longer programs leading to a certificate or a 2- or 4-year degree train chefs for fine-dining or upscale restaurants. They offer a wider array of training specialties, such as advanced cooking techniques; cooking for banquets, buffets, or parties; and cuisines and cooking styles from around the world. A growing number of chefs participate in these longer training programs through independent cooking schools, professional culinary institutes, 2- or 4-year college degree programs in hospitality or culinary arts, or in the armed forces. Some large hotels and restaurants also operate their own training and job-placement programs for chefs and cooks. Executive chefs and head cooks who work in fine-dining restaurants require many years of training and experience and an intense desire to cook. Although curricula may vary, students in culinary training programs spend most of their time in kitchens learning to prepare meals by practicing cooking skills. They learn good knife techniques and proper use and care of kitchen equipment. Training programs also include courses in nutrition, menu planning, portion control, purchasing and inventory methods, proper food storage procedures, and use of leftover food to minimize waste. Students also learn sanitation and public health rules for handling food. Training in food service management, computer accounting and inventory software, and banquet service are featured in some training programs. Most formal training programs also require students to get experience in a commercial kitchen through an internship, apprenticeship, or out-placement program. Many chefs are trained on the job, receiving real work experience and training from chef-mentors in the restaurants where they work. Professional culinary institutes, industry associations, and trade unions sponsor formal apprenticeship programs in coordination with the U.S. Department of Labor. The American Culinary Federation accredits more than 200 formal academic training programs and sponsors apprenticeship programs around the country. Typical apprenticeships last 2 years and combine classroom training and work experience. Accreditation is an indication that a culinary program meets recognized standards regarding course content, facilities, and quality of instruction. Other qualifications. Chefs, cooks, and food preparation workers must be efficient, quick, and work well as part of a team. Manual dexterity is helpful for cutting, chopping, and plating. These workers also need creativity and a keen sense of taste and smell. Personal cleanliness is essential because most States require health certificates indicating that workers are free from communicable diseases. Knowledge of a foreign language can be an asset because it may improve communication with other restaurant staff, vendors, and the restaurant's clientele. Certification and advancement. The American Culinary Federation certifies pastry professionals, personal chefs, and culinary educators in addition to various levels of chefs. Certification standards are based primarily on experience and formal training. Although certification is not required, it can help to prove accomplishment and lead to advancement and higher-paying positions. Advancement opportunities for chefs, cooks, and food preparation workers depend on their training, work experience, and ability to perform more responsible and sophisticated tasks. Many food preparation workers, for example, may move into assistant or line cook positions. Chefs and cooks who demonstrate an eagerness to learn new cooking skills and to accept greater responsibility may also move up and be asked to train or supervise lesser skilled kitchen staff. Others may move to larger or more prestigious kitchens and restaurants. Some chefs and cooks go into business as caterers or personal chefs or open their own restaurant. Others become instructors in culinary training programs. A number of cooks and chefs advance to executive chef positions or food service management positions, particularly in hotels, clubs, or larger, more elegant restaurants. 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Because gasoline expands and contracts based on temperature, the industry uses a standard temperature -- 60 degrees Fahrenheit -- as part of its definition of a gallon. To the industry, a gallon of gasoline is the amount of fuel that occupies 231 cubic inches at 60 degrees. But at 75 degrees, the same amount of fuel occupies 233.4 cubic inches. At 90 degrees, the gas expands to 235.8 cubic inches. Look at the link provided and you will see the mystery of hot fuel and the money to be made by it.