Table 3-2 -According to Table 3-2:
A)Lee Has a Comparative Advantage in unit

question 14

Multiple Choice

Table 3-2
$\begin{array}{|c|c|c|c|c|}\hline&\text { Labour hours needed to produce one unit of: }&&\text { Amount produced in } 60 \text { hours: }\\\hline & \text { Butter (kg) } & \text { Butter (kg } & \text { Rice (kg) } & \text { Rice (kg) } \\\hline \text { Lee } & 6 & 10 & 15 & 4 \\\hline \text { John } & 3 & 20 & 15 & 4\\\hline\end{array}$
-According to Table 3-2:

• A)Lee has a comparative advantage in rice, and John has an absolute advantage in butter
• B)Lee has a comparative advantage in butter, and John has an absolute advantage in rice
• C)Lee has a comparative advantage in rice, and John has an absolute advantage in neither goods
• D)Lee has a comparative advantage in butter, and John has an absolute advantage in neither goods

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Definitions:

Reverse Order

A method of arranging or presenting items so that the last becomes first and the first last.

Last-In, First-Out

An inventory valuation method where the costs of the most recently produced or purchased items are the first to be expensed.

Receiving Report

A document used to record the receipt of goods from a supplier, noting quantities and condition of the items received.

Retail Inventory Method

The retail inventory method is an accounting practice that estimates the ending inventory balance of a retailer by using the cost to retail price ratio.