I Etienne Laspeyres Developed a Method in the Latter Part

question 48

Multiple Choice

i. Etienne Laspeyres developed a method in the latter part of the 19^th century to determine a weighted index using base-period weights. ii. If we are constructing a weighted index of the price of food for 2000 using the Laspeyres' method and 1982-84 = 100, we use the amounts consumed in the base period, q₀, as weights.
iii. The Laspeyres' method allows for a meaningful comparison of prices over time; however, if does not reflect changes in buying patterns over time.

• A) (i), (ii), and (iii) are all correct statements.
• B) (i) and (ii) are correct statements but not (iii).
• C) (i) and (iii) are correct statements but not (ii).
• D) (ii) and (iii) are correct statements but not (i).
• E) (i), (ii), and (iii) are all false statements.

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Definitions:

Flat Fee

A pricing structure where a single fixed charge is applied for a service, irrespective of usage or time required.

Intangible Benefits

These are advantages that cannot be easily measured in monetary terms, such as brand reputation or employee morale.

Discount Rate

The rate used in discounted cash flow analysis to determine the present value of future cash flows, reflecting the opportunity cost of capital.

Salvage Value

The estimated residual value of an asset at the end of its useful life, important for calculating depreciation.