Juan, the owner of quality catering, is driven by competition. he is very focused on meeting deadlines and quality, and on delivering the results that customers want. he pushes his managers to continually exceed their productivity goals, and he stresses that profits take precedence over employee development and satisfaction. juan feels "there is not enough time for training." however, his employees are regularly rewarded for their success in meeting company goals. quality catering has a(n) culture.
a.) adhocracy
b.) clan
c.) hierarchy
d.) target-driven
e.) market

Waterway company’s record of transactions for the month of april was as follows. purchases sales april 1 (balance on hand) 672 @ $6.00 april 3 560 @ $11.00 4 1,680 @ 6.08 9 1,568 @ 11.00 8 896 @ 6.41 11 672 @ 12.00 13 1,344 @ 6.51 23 1,344 @ 12.00 21 784 @ 6.61 27 1,008 @ 13.00 29 560 @ 6.79 5,152 5,936 (a) calculate average-cost per unit. (b) assuming that periodic inventory records are kept in units only, compute the inventory at april 30 using lifo and average-cost. (c) assuming that perpetual inventory records are kept in dollars, determine the inventory using (1) fifo and (2) lifo. (d) compute cost of goods sold assuming periodic inventory procedures and inventory priced at fifo.