KA. b. What is the lift ratio?сA.1.5B.1C.0.5D.0.833E.1.25 A new pizza restaurant in town has just opened. They have 10 specialty pizzas:The Mediterranean Pizza: (Spinach, Artichokes, Olives, Feta, Tomatoes, Onions)The Spinach and Feta Pizza: (Spinach, Mushrooms, Onions, Feta, Garlic)The Pepperoni Pizza: (Mozzarella, Pepperoni)The Thai Chicken Pizza: (Chicken, Pineapple, Tomatoes, Peppers, Thai Sweet ChilliSauce)The Five Cheese Pizza: (Mozzarella, Provolone, Gouda, Romano, Blue Cheese, Garlic)The Four Cheese Pizza: (Ricotta, Gorgonzola, Mozzarella, Parmigiano, Garlic)The Calabrese Pizza: (Salami, Pancetta, Tomatoes, Onions, Peppers, Garlic)The Chicken Pesto Pizza: (Chicken, Tomatoes, Peppers, Spinach, Garlic, Pesto Sauce)The Green Garden Pizza: (Spinach, Mushrooms, Tomatoes, Olives, Feta)The Chicken Alfredo Pizza: (Chicken, Onions, Peppers, Mushrooms, Asiago, AlfredoSauce)As the owner of a pizza you would like to know the lift ratio of each of youringredients so you can recomend topings based on the first topping customers list. (ifthe answer is B, enter B not B. nor b. nor b)a. If a customer states they want a pizza with Garlic what is the confidence ratio forOnions?A.0.6CB.0.4C.0.2D.0.333E.0.5

Lift ratio is defined as the ratio of the confidence and the expected confidence where the expected…

Answered: b. What is the lift ratio? A.1.5 D 1

Business

Accounting

b. What is the lift ratio? A.1.5 D 1

Financial And Managerial Accounting

15th Edition

ISBN:9781337902663

Author:WARREN, Carl S.

Publisher:WARREN, Carl S.

Chapter28: The Balanced Scorecard And Corporate Social Responsibility

Section: Chapter Questions

Problem 4BE

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(Prepared from a situation suggested by Professor John W. Hardy.) Lone Star Meat Packers is a major processor of beef and other meat products. The company has a large amount of T-bone steak on hand, and it is trying to decide whether to sell the T-bone steaks as they are initially cut or to process them further into filet mignon and the New York cut. If the T-bone steaks are sold as initially cut, the company figures that a 1-pound T-bone steak would yield the following profit: Selling price ($2.00 per pound)$ 2.00Less joint costs incurred up to the split-off point where T-bone steak can be identified as a separate product1.60Profit per pound$ 0.40 If the company were to further process the T-bone steaks, then cutting one side of a T-bone steak provides the filet mignon and cutting the other side provides the New York cut. One 16-ounce T-bone steak cut in this way will yield one 6-ounce filet mignon and one 8-ounce New York cut; the remaining ounces are waste. It costs $0.19 to…
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