Why do people tend to eat more at all-you-can-eat buffet restaurants than at restaurants where each item is purchased separately?
a. once the all-you-can-eat meal is purchased, consumers view additional trips back to the buffet as having a price of zero.
b. mu/p is consistently greater at all-you-can-eat restaurants.
c. people who eat at all-you-can-eat restaurants do not experience diminishing marginal utility.
d. food at all-you-can-eat restaurants tends to have fewer calories, so consumers feel the need to consume a greater volume of food?

Hank itzek manufactures and sells homemade wine, and he wants to develop a standard cost per gallon. the following are required for production of a 70-gallon batch. 2,700 ounces of grape concentrate at $0.04 per ounce 77 pounds of granulated sugar at $0.43 per pound 133 lemons at $0.79 each 350 yeast tablets at $0.24 each 350 nutrient tablets at $0.14 each 2,500 ounces of water at $0.001 per ounce hank estimates that 4% of the grape concentrate is wasted, 9% of the sugar is lost, and 32% of the lemons cannot be used. compute the standard cost of the ingredients for one gallon of wine. (round intermediate calculations and final answer to 2 decimal places, e.g.