You buy a UST with a remaining maturity of 10 years at 99, The coupon rate is 6%. You project that 1 year from today, the 9-year UST yield will be 5%. And you project that 2 years from today the 8-year UST yield will be 7% a.) What is your projected total rate of return for the 1-year and 2-year horizon holding periods? You assume that your interest income can be reinvested at an annual rate of 5%. Interest is paid semiannually, and par is $1,000

Question 1 which of the following tasks use your roommate as a resource? choose all answers which apply. take order wash the mixer’s bowl and mix the dough spoon cookies onto the tray unload the cookies from the oven pack the cookies 1 points question 2 which of the following tasks use the tray(s) as a resource? choose all answers which apply. take order wash the mixer’s bowl and mix the dough bake the cookies cool the cookies accept payment 1 points question 3 determine the task time for the following tasks. fill integer numbers into the blank (e.g., 5 rather than 5.0) wash and mixing the dough: minute(s)/order spoon cookies onto the tray: minute(s)/order set up timer: minute(s)/order bake: minute(s)/order cool the cookies: minute(s)/order pack the cookies: minute(s)/order accept payment: minute(s)/order 2 points question 4 q4: determine the cycle time for the following resources. fill integer numbers into the blank (e.g., 5 rather than 5.0) kristen (you): minute(s) roommate: minute(s) oven: minute(s) 2 points question 5 what is the capacity rate (in orders/hour) of the roommate? 1 points question 6 what is the capacity rate (in orders/hour) of the whole process? 2 points question 7 how long (in minutes) it takes to process the first order?

Alarge tank is filled to capacity with 500 gallons of pure water. brine containing 2 pounds of salt per gallon is pumped into the tank at a rate of 5 gal/min. the well-mixed solution is pumped out at the same rate. find the number a(t) of pounds of salt in the tank at time t.

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?