Quick Facts: Loan Officers
2010 Median Pay
$56,490 per year
$27.16 per hour
Entry-Level Education
High school diploma or equivalent
Work Experience in a Related Occupation
None
On-the-job Training
Moderate-term on-the-job training
Number of Jobs, 2010
289,400
Job Outlook, 2010-20
14% (About as fast as average)
Employment Change, 2010-20
41,000
This article begins by discussing
some of the problems associated with
capital asset decisions, such as the
long life of the assets, the initial high
cost, and the unknown future costs
and benefits.
Two fairly simple methods of
measuring proposed investments—
the accounting rate of return and the
payback period—are then illustrated
and explained.
The concept of the time value of
money is then discussed, and discounted
cash flow is illustrated in
conjunction with time value.
Discounted cash flow is then
used in conjunction with two other
1. QUESTIONS TO CONSIDER WHEN SECURING A LOAN:
a. What is the maximum amount I can borrow?
b. What is the maximum rate of interest I can afford?
c. What will my debt service payment be?
d. What amortization rate do I need to negotiate?
2. QUESTIONS TO CONSIDER WHEN RAISING EQUITY:
a. How much equity can I raise based on my cash flow projections?
b. What is the equity investor’s IRR?
c. How much ownership do I need to offer my equity investor to satisfy his investment goals?
3. SENSITIVITY ANALYSIS TO MEET LENDERS’ AND EQUITY INVESTORS’
Quick Facts: Securities, Commodities, and Financial Services Sales Agents
2010 Median Pay
$70,190 per year
$33.75 per hour
Entry-Level Education
Bachelor's degree
Work Experience in a Related Occupation
None
On-the-job Training
Moderate-term on-the-job training
Number of Jobs, 2010
312,200
Job Outlook, 2010-20
15% (About as fast as average)
Employment Change, 2010-20
47,500
JOB OVERVIEW:
Develop, implement and manage emergency programs for the operation and maintenance of all equipment and physical structures and landscaping in compliance with corporate/franchise standards, local, state and national codes and regulations to protect the asset, guests and employees, to ensure optimum operations, minimize expenses and maximize customer satisfaction.
Any type of foodservice facility begins its food preparation process at the back door, by receiving and storing the raw materials. Food, beverages, and supplies must all be accounted for and properly stored until they’re needed. There are two basic types of storage: dry and refrigerated.
Dry storage is for canned goods, paper products, and anything else that doesn’t need to be kept cold. Refrigerated storage is for items that must be kept chilled or frozen until used.
Throughout most of this text, manual systems of financial control have been discussed
and demonstrated. The materials within the text are not intended to impart
financial accounting expertise, but to make the reader familiar with certain
basic accounting procedures and managerial applications to assist management
in the decision-making process.
Today, most hospitality businesses in hotels, motels, food service, and beverage
operations are using computers to record, report, and analyze the effectiveness
1. Approach to interior design
1.01 Options
Interior design services may be provided in various ways.
As suggested in article 6, customer satisfaction
is not enough to ensure business success.
Recent research has shown that customers who
are only “satisfied” with a company’s service are far less
likely than customers who are “extremely satisfied” to
remain loyal to that business. Specifically, this literature
found that customers who reported they were “extremely
satisfied” with a business were two and one-half
times more likely to make future purchases from that
company when compared to customers who rated their
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