It was a sunny day and I just come from an hour of hot sun swimming. I was too hungry. I planned to for Kuala Terengganu town to find a good restaurant. On the way to Kuala Terengganu from Batu Rakit, I saw this restaurant. Lot of customer in queue self serving the food. Normally if any restaurant full with customer in peak hours means the food must be tasty. I did “U” turn my car and park at side of the restaurant.
There was lot of variety food at the food table; verity style of chickens, verity style of sea food and curry (gravy) which hot. I just queue for my turn to get the rice. It first time I saw steam rice in cup form. They were steaming the rice with small cups and 1 cup per serving. Sorry, I could not able to get the photo of the cup steam rice as the queue still long and people are pushing to take their food. As usual I took my chicken, ikan billis cooked with onion and pappadam. The doctor advised me to go on non sea food diet. One more thing either you ate there or took away the rice served on the wrapping paper.
The moment I get my place to eat, the waitress (young girl) was taken my drink order. The food was as I expected; very nice and tasty. No wonder why lots of people are lining up for the food. The hot creamed Nescafe also as I expected.
I not get changes to look around and take more photos as the crowd still increasing and I am tired because of the swimming. Anyhow, I will be back there is get time. This restaurant located just at the “T“ junction for the Tok Jembal and Kubang Badak traffic light at Gong Badak; road to Kuala Terengganu Golf Resort.
Sunday, March 20, 2011
Gem Beach Resort, Batu Rakit, Kuala Terengganu
If you all guys did know what to on weekend at Kuala Terengganu, then go for swimming at pool beside beach. It will be good scenery looking at the wave pattern while you swim. The resort is located off from main road. If you driving from Kuala Terengganu to Merang via Batu Rakit, after the roundabout at Batu Rakit Police station, slow down and watch for the sign board on your right side. There will be a ‘keropok Lekor” stall on both side of the road. Careful while you enter the small road to the resort as some big trailer will be on your way as the Gem Beach Resort currently extending the resort.
The resort looked like very poor maintenance on gardening and overall appearance. Even the reception guy with low information as I asked for the price for using the swim pool, he bit confuses and instructs me to see the pool side administration for more info. It’s usual this kind of place where not much customer. I approach the pool side admin. There was a clear sign displayed; RM 10 for an adult and RM 5 for children (Non residence). I ask the time frame for the usage of the swim pool, he answered it is a per entry fee and until 1900 hrs.
From not moving from his seat he shows the shower & changing room. I paid RM 10 and went to changing room. The changing rooms not as I expected and the door even not have the any closing arrangement. Somehow I manage and change my cloth to swimming entire.
There was some family at the pool with their kids are swimming at the children pool. The water was chill and nice for the swimming. It was long time I never practicing my swimming skills. I was bit difficult at earlier but fine later stage. It was about noon time and the sun was burning my skin. About an hour of swimming I decided to go back. My last lap from side to side on free style was 27 seconds and it’s not a good record. I will be back here to improve my swimming record.
Swimming is a good work out and tiring. I probably will have good lunch and a deep nap.
Thanks.
The resort looked like very poor maintenance on gardening and overall appearance. Even the reception guy with low information as I asked for the price for using the swim pool, he bit confuses and instructs me to see the pool side administration for more info. It’s usual this kind of place where not much customer. I approach the pool side admin. There was a clear sign displayed; RM 10 for an adult and RM 5 for children (Non residence). I ask the time frame for the usage of the swim pool, he answered it is a per entry fee and until 1900 hrs.
From not moving from his seat he shows the shower & changing room. I paid RM 10 and went to changing room. The changing rooms not as I expected and the door even not have the any closing arrangement. Somehow I manage and change my cloth to swimming entire.
There was some family at the pool with their kids are swimming at the children pool. The water was chill and nice for the swimming. It was long time I never practicing my swimming skills. I was bit difficult at earlier but fine later stage. It was about noon time and the sun was burning my skin. About an hour of swimming I decided to go back. My last lap from side to side on free style was 27 seconds and it’s not a good record. I will be back here to improve my swimming record.
Swimming is a good work out and tiring. I probably will have good lunch and a deep nap.
Thanks.
Saturday, March 19, 2011
Salamath Restaurant, Kuala Terengganu
To my fellows Indian friends, if you are looking for a thosai as a breakfast at Kuala Terengganu city, then proceed to this road side corner stall. It a tamilan-muslim or Mamak stall has a thosai, vadai and paratha (roti canai). This stall located in Jalan Hiliran Pulau Kambing just near by the MSET (Mara Shipyard and Engineering Terengganu). Now days, I start roaming like “Jalan Jalan Cari Makan” program to evaluate the local foods.
I enter this stall today morning. No one greeted me. I find my own table middle of the stall. The shop looked clean with clean tables and chairs. No waitress here. Only three staff handling this stall. One cook, one tea master and another one cashier or waiter. After one minute of sitting, then the tea master ask what drink I wants. No formal order taking. I order a hot creamed Nescafe as usual because it is my favored drink at outside. He deliver the drink and forgotten to take food order. Then he come after one minute and asks for the food I would like to eat. I order two thosai as I saw on wall written “Here sold thosai”.
The cook took another 5 minutes to cook the thosai as the hot plate occupied with paratha. The thosai served in good order with chatney, dal curry and fish curry (I think as taste alike). I start my tasting sense each of it. The chatney was superb; up to my taste. Normally some of the stall owner took the coconut milk for their curry and make the chatney with the no milky coconut. So, the chatney will have the juice taste. This one I sure they did not done that. The chaney was made with pure coconut puree.
It’s my nature that I hate to eat dal curry, rasam and sothi in south Indian cooking. So that, I did not enjoy the dal curry served to gather with the thosai. No comment on that. The fish curry was good as it tasted a sour. It was delicious with thosai which the chuney was bit spicy. The combination of spicy and sour earlier morning will give you all good taste of the food. I sure the thosai was made on new blended flour as I not taste any sour or yeast formation. Normally the thosai flour must blend a night before and kept at hot place to give the flour get little sour taste. If they blend to early or kept too longer outside chiller the flour will get sourer taste and it will give displeasure to the customer.
The total breakfast cost me RM 3.60 and it’s consider same as klang valley. Observed there isn’t any re-welcoming greeting from the cashier. My opinion, they should practicing he customer relationship like greeting, interaction if regular customer and more like the “smile”. I would grade this stall “B (-)“ even though the food is good. As a MBA student, I consider the customer satisfaction is play main roll in all firm. Remember, the taste and beauty is always difference on individual views.
Thanks.
I enter this stall today morning. No one greeted me. I find my own table middle of the stall. The shop looked clean with clean tables and chairs. No waitress here. Only three staff handling this stall. One cook, one tea master and another one cashier or waiter. After one minute of sitting, then the tea master ask what drink I wants. No formal order taking. I order a hot creamed Nescafe as usual because it is my favored drink at outside. He deliver the drink and forgotten to take food order. Then he come after one minute and asks for the food I would like to eat. I order two thosai as I saw on wall written “Here sold thosai”.
The cook took another 5 minutes to cook the thosai as the hot plate occupied with paratha. The thosai served in good order with chatney, dal curry and fish curry (I think as taste alike). I start my tasting sense each of it. The chatney was superb; up to my taste. Normally some of the stall owner took the coconut milk for their curry and make the chatney with the no milky coconut. So, the chatney will have the juice taste. This one I sure they did not done that. The chaney was made with pure coconut puree.
It’s my nature that I hate to eat dal curry, rasam and sothi in south Indian cooking. So that, I did not enjoy the dal curry served to gather with the thosai. No comment on that. The fish curry was good as it tasted a sour. It was delicious with thosai which the chuney was bit spicy. The combination of spicy and sour earlier morning will give you all good taste of the food. I sure the thosai was made on new blended flour as I not taste any sour or yeast formation. Normally the thosai flour must blend a night before and kept at hot place to give the flour get little sour taste. If they blend to early or kept too longer outside chiller the flour will get sourer taste and it will give displeasure to the customer.
The total breakfast cost me RM 3.60 and it’s consider same as klang valley. Observed there isn’t any re-welcoming greeting from the cashier. My opinion, they should practicing he customer relationship like greeting, interaction if regular customer and more like the “smile”. I would grade this stall “B (-)“ even though the food is good. As a MBA student, I consider the customer satisfaction is play main roll in all firm. Remember, the taste and beauty is always difference on individual views.
Thanks.
Friday, March 18, 2011
Naj D’ Leaf Restaurant, Kuala Terengganu
If you had change go to Kuala Terengganu City or you are at Kuala Terengganu City, please don’t forget to drop by this restaurant if you wanted to have a banana leaf served meal for your lunch. I went today for my lunch as I was on business trip to Kuala Terengganu. As you aware Friday is a weekend for this state and most the restaurants are closed for Friday prayer, I had no much choices then an Indian or Chinese food.
I knew that there was a banana leaf restaurant in middle of town as I been there in the year of 2004. Since it’s been long time I was roam around to look for the restaurant. Finally, I found it at the Jalan Tok Lam near Mid Town Hotel. I parked my car nearby. Remember to carry coin all the time at Kuala Terengganu. The Kuala Terengganu public parking is fitted with the coin meter. 10 cents require parking your car for 10 minutes.
The restaurant was clean and tidy. No much decoration on the walls. Decent ceiling lights and wall fans on both sides’ shows a pleasant location for a nice lunch. The foods displayed at the entrance to ease your choices before made your mind to eat. All tables are marble top finishing and present a cleanliness of the restaurant operator.
I was greeting by one of the waitress and she took order so clearly to avoid any mistake. She did asked me either I want a white rice or briyani rice, she did ask either I wish to have a vegetarian or non vegetarian food. She knew that some of the Indians are normally take a vegetarian food on Friday. She explained the main dishes.
I ordered a non vegetarian food with fish curry and a honey chicken. She served me on the table with three vegetables with rice, fish curry topping and a piece of honey chicken (leg piece). She did also ask for the type of drink politely. I request a hot Nescafe with milk. The food served in attractive way.
I started tasting all food separately. The curry powder mixture in the fish curry are not been cooked properly as I can smell or taste the powder differently. They may add the water before the curry powder fried nicely with the hot oil. I knew little bit of cooking as I used to spend some times in kitchen since I was young. Beside of it, the curry was nice with balance spice, salt and gravy.
The vegetables are cooked with oil less cooking and healthier. The combination and selection of the vegetables also consider balance. Long beans cut and cooked in small sizes. A cucumber slice mixed with carrot slice haft cooked with salt for preserve the nutrients. The pumpkins cooked on thick juice turmeric cooking increase the aura of the food.
The honey chicken was less sweet and taste much delicious mixed with fish curry. The food was ranggoli colors. White rice topped with brownies fish curry surrounded by yellow pumpkin, greenies long beans and cucumber, orange carrots and brightens by the red honey chicken.
The hot milked Nescafe was not as I expected. I normally drink the coffee’s aroma must touch my nose before it reach my mouth. This was considering to milky as not brownies in color. I do understand why it is so when I saw an advertisement at their counter “Looking for kitchen assistant and tea master”. They not have a proper person to prepare the drinks.
In overall, this restaurant advice for good lunch as I rated this restaurant as a “B” in term of service, cleanliness, food preparedness and price. Forgotten, above food was charged as RM 8.50 which I consider reasonable for city like Kuala Terengganu where it very hard to find a banana leaf restaurant.
Guys and girls, the banana leaf also acted as you complain or comment letter. Normally in Tamilan culture, if we fold the banana leaf toward your body after the food means you like the food and wish to come back again. It will be other way around, if you fold the banana leave outward of your body means you not like the food and may probably not coming back there. I am not sure the current generation following this or not. This is a silent and polite way to express your opinion.
So, I did fold the banana leaf toward my body and you all know what does means now. Enjoy your lunch there and share your thoughts if I was a tasteless guy.
Thanks.
Wednesday, March 9, 2011
Managerial Economic Assignment
QUESTION 1
How does the theory of the firm provide an integrated framework for the analysis of managerial decision making across the functional areas of business? Discuss.
Theory of firms says that the objective of any firm is to maximize the shareholders wealth. Hence when any managerial decision comes into question this framework is used to make the final call. If the decision is going to increase firms wealth then the decision is taken for the work, otherwise the call is rejected.(Answered)
QUESTION 2
Profit rates differ among firms in a given industry and even more widely among firms in different industries. Please explain the factorswhich contribute to different profit rates.
Profit rates differ across industries and also inside a particular industry. The main reason is the margin that is available to all the firms. All industries don’t enjoy the same macro factors and hence are different on margins they can make. Finally in a particular industry the option to command margins is not same for all firms. This is because of cost structure and pricing differ for all firms.(Answered)
QUESTION 3
What is price discrimination? What are the conditions to make price discrimination effective? Discuss some examples from the Airline Industry.
Price discrimination or price differentiation exists when sales of identical goods or services are transacted at different prices from the same provider. In a theoretical market with perfect information, perfect substitutes, and no transaction costs or prohibition on secondary exchange (or re-selling) to prevent arbitrage, price discrimination can only be a feature of monopolistic and oligopolistic markets, where market power can be exercised. Otherwise, the moment the seller tries to sell the same good at different prices, the buyer at the lower price can arbitrage by selling to the consumer buying at the higher price but with a tiny discount. However, product heterogeneity, market frictions or high fixed costs (which make marginal-cost pricing unsustainable in the long run) can allow for some degree of differential pricing to different consumers, even in fully competitive retail or industrial markets. Price discrimination also occurs when the same price is charged to customers which have different supply costs.
The effects of price discrimination on social efficiency are unclear; typically such behavior leads to lower prices for some consumers and higher prices for others. Output can be expanded when price discrimination is very efficient, but output can also decline when discrimination is more effective at extracting surplus from high-valued users than expanding sales to low valued users. Even if output remains constant, price discrimination can reduce efficiency by misallocating output among consumers.
Price discrimination requires market segmentation and some means to discourage discount customers from becoming resellers and, by extension, competitors. This usually entails using one or more means of preventing any resale, keeping the different price groups separate, making price comparisons difficult, or restricting pricing information. The boundary set up by the marketer to keep segments separate are referred to as a rate fence. Price discrimination is thus very common in services, where resale is not possible. Price discrimination can also be seen where the requirement that goods be identical is relaxed
Airlines and other travel companies use differentiated pricing regularly, as they sell travel products and services simultaneously to different market segments. This is often done by assigning capacity to various booking classes, which sell for different prices and which may be linked to fare restrictions. The restrictions or "fences" help ensure that market segments buy in the booking class range that has been established for them. For example, schedule-sensitive business passengers who are willing to pay $300 for a seat from city A to city B cannot purchase a $150 ticket because the $150 booking class contains a requirement for a Saturday night stay, or a 15-day advance purchase, or another fare rule that discourages, minimizes, or effectively prevents a sale to business passengers.
Notice however that in this example "the seat" is not really always the same product. That is, the business person who purchases the $300 ticket may be willing to do so in return for a seat on a high-demand morning flight, for full refundability if the ticket is not used, and for the ability to upgrade to first class if space is available for a nominal fee. On the same flight are price-sensitive passengers who are not willing to pay $300, but who are willing to fly on a lower-demand flight (say one leaving an hour earlier), or via a connection city (not a non-stop flight), and who are willing to forgo refundability.
On the other hand, an airline may also apply differential pricing to "the same seat" over time, e.g. by discounting the price for an early or late booking (without changing any other fare condition). This could present an arbitrage opportunity in the absence of any restriction on reselling. However, passenger name changes are typically prevented or financially penalized by contract.
Since airlines often fly multi-leg flights, and since no-show rates vary by segment, competition for the seat has to take in the spatial dynamics of the product. Someone trying to fly A-B is competing with people trying to fly A-C through city B on the same aircraft. This is one reason airlines use yield management technology to determine how many seats to allot for A-B passengers, B-C passengers, and A-B-C passengers, at their varying fares and with varying demands and no-show rates.
With the rise of the Internet and the growth of low fare airlines, airfare pricing transparency has become far more pronounced. Passengers discovered it is quite easy to compare fares across different flights or different airlines. This helped put pressure on airlines to lower fares. Meanwhile, in the recession following the September 11, 2001, attacks on the U.S., business travelers and corporate buyers made it clear to airlines that they were not going to be buying air travel at rates high enough to subsidize lower fares for non-business travelers. This prediction has come true, as vast numbers of business travelers are buying airfares only in economy class for business travel.
There are sometimes group discounts on rail tickets and passes. This may be in view of the alternative of going by car together.
QUESTION 4
What should be the business strategy under:
a. Highly competitive market structure
Under a highly competitive market structure there are two options to work upon. One is to stay differentiated and stay competitive by this way and keep the market share intact by way of better and unique offering to customer. The other is to stay price competitive with competitors since the nature of market allows consumers to switch loyalty based on price changes.
b. Oligopoly
Under Oligopoly scenario since the market conditions are such that the demand is very high for products but providers are very less and the ones who are there are extremely powerful and dominating the market dynamics. The business strategy under this scenario is to create high barrier to switch and high barrier to entry thereby not letting other players enter the market and by not letting consumer switch brands easily, the more widely practiced strategy is of entry barriers.
c. Monopoly
In monopolistic setups also the business strategy of producers is not to allow new entrants to market by way of creating entry barriers like technological set-ups and by way of killing strategies which make the entrant lose money and do not allow him to run in long term. Since the players in these markets are minimal they are as big in every aspect that countering them becomes extremely difficult.
QUESTION 5
Write short notes on:
a. Cobb-Douglas production function
In economics, the Cobb–Douglas functional form of production functions is widely used to represent the relationship of an output to inputs. It was proposed by Knut Wicksell (1851–1926), and tested against statistical evidence by Charles Cobb and Paul Douglas in 1900–1928. It was later updated by Dick Boin who splitted productive assets from residential real estate.
For production, the function is
Y = ALαKβ,
where:
• Y = total production (the monetary value of all goods produced in a year)
• L = labor input
• K = capital input
• A = total factor productivity
• α and β are the output elasticities of labor and capital, respectively. These values are constants determined by available technology.
Output elasticity measures the responsiveness of output to a change in levels of either labor or capital used in production, ceteris paribus. For example if α = 0.15, a 1% increase in labor would lead to approximately a 0.15% increase in output.
Further, if:
α + β = 1,
the production function has constant returns to scale. That is, if L and K are each increased by 20%, Y increases by 20%. If
α + β < 1,
returns to scale are decreasing, and if
α + β > 1
returns to scale are increasing. Assuming perfect competition and α + β = 1, α and β can be shown to be labor and capital's share of output.
Cobb and Douglas were influenced by statistical evidence that appeared to show that labor and capital shares of total output were constant over time in developed countries; they explained this by statistical fitting least-squares regression of their production function. There is now doubt over whether constancy over time exists.
b. Diminishing returns to variable input
In economics, diminishing returns (also called diminishing marginal returns) refers to how the marginal production of a factor of production starts to progressively decrease as the factor is increased. According to this relationship, in a production system with fixed and variable inputs (say factory size and labor), each additional unit of the variable input (i.e., man-hours) yields smaller and smaller increases in outputs, also reducing each worker's mean productivity. Consequently, producing one more unit of output will cost increasingly more (owing to the major amount of variable inputs being used, to little effect).
This concept is also known as the law of diminishing marginal returns or the law of increasing relative cost.
c. Economies of scale and economics of scope
Economies of scope are conceptually similar to economies of scale. Whereas 'economies of scale' for a firm primarily refers to reductions in average cost (cost per unit) associated with increasing the scale of production for a single product type, 'economies of scope' refers to lowering average cost for a firm in producing two or more products. The term and concept development are due to Panzar and Willig (1977, 1981). Here, economies of scope make product diversification efficient if they are based on the common and recurrent use of proprietary knowhow or on an indivisible physical asset.
d. The Learning Curve
A learning curve is a graphical representation of the changing rate of learning (in the average person) for a given activity or tool. Typically, the increase in retention of information is sharpest after the initial attempts, and then gradually evens out, meaning that less and less new information is retained after each repetition.
The learning curve can also represent at a glance the initial difficulty of learning something and, to an extent, how much there is to learn after initial familiarity
e. Global economies of production
Economic globalization refers to increasing economic interdependence of national economies across the world through a rapid increase in cross-border movement of goods, service, technology and capital. It is the process of increasing economic integration between countries, leading to the emergence of a global marketplace or a single world market. Depending on the paradigm, globalization can be viewed as either a positive or a negative phenomenon.
Economic globalization comprises the globalization of production, markets, competition, technology, and corporations and industries. Whilst economic globalization has been occurring for the last several hundred years (since the emergence of trans-national trade), it has begun to occur at an increased rate over the last 20–30 years. This recent boom has been largely accounted by developed economies integrating with less developed economies, by means of foreign direct investment, the reduction of trade barriers, and the modernization of these developing cultures.
How does the theory of the firm provide an integrated framework for the analysis of managerial decision making across the functional areas of business? Discuss.
[10 marks]
Theory of firms says that the objective of any firm is to maximize the shareholders wealth. Hence when any managerial decision comes into question this framework is used to make the final call. If the decision is going to increase firms wealth then the decision is taken for the work, otherwise the call is rejected.(Answered)
QUESTION 2
Profit rates differ among firms in a given industry and even more widely among firms in different industries. Please explain the factorswhich contribute to different profit rates.
10 marks]
Profit rates differ across industries and also inside a particular industry. The main reason is the margin that is available to all the firms. All industries don’t enjoy the same macro factors and hence are different on margins they can make. Finally in a particular industry the option to command margins is not same for all firms. This is because of cost structure and pricing differ for all firms.(Answered)
QUESTION 3
What is price discrimination? What are the conditions to make price discrimination effective? Discuss some examples from the Airline Industry.
[10 Marks]
Price discrimination or price differentiation exists when sales of identical goods or services are transacted at different prices from the same provider. In a theoretical market with perfect information, perfect substitutes, and no transaction costs or prohibition on secondary exchange (or re-selling) to prevent arbitrage, price discrimination can only be a feature of monopolistic and oligopolistic markets, where market power can be exercised. Otherwise, the moment the seller tries to sell the same good at different prices, the buyer at the lower price can arbitrage by selling to the consumer buying at the higher price but with a tiny discount. However, product heterogeneity, market frictions or high fixed costs (which make marginal-cost pricing unsustainable in the long run) can allow for some degree of differential pricing to different consumers, even in fully competitive retail or industrial markets. Price discrimination also occurs when the same price is charged to customers which have different supply costs.
The effects of price discrimination on social efficiency are unclear; typically such behavior leads to lower prices for some consumers and higher prices for others. Output can be expanded when price discrimination is very efficient, but output can also decline when discrimination is more effective at extracting surplus from high-valued users than expanding sales to low valued users. Even if output remains constant, price discrimination can reduce efficiency by misallocating output among consumers.
Price discrimination requires market segmentation and some means to discourage discount customers from becoming resellers and, by extension, competitors. This usually entails using one or more means of preventing any resale, keeping the different price groups separate, making price comparisons difficult, or restricting pricing information. The boundary set up by the marketer to keep segments separate are referred to as a rate fence. Price discrimination is thus very common in services, where resale is not possible. Price discrimination can also be seen where the requirement that goods be identical is relaxed
Airlines and other travel companies use differentiated pricing regularly, as they sell travel products and services simultaneously to different market segments. This is often done by assigning capacity to various booking classes, which sell for different prices and which may be linked to fare restrictions. The restrictions or "fences" help ensure that market segments buy in the booking class range that has been established for them. For example, schedule-sensitive business passengers who are willing to pay $300 for a seat from city A to city B cannot purchase a $150 ticket because the $150 booking class contains a requirement for a Saturday night stay, or a 15-day advance purchase, or another fare rule that discourages, minimizes, or effectively prevents a sale to business passengers.
Notice however that in this example "the seat" is not really always the same product. That is, the business person who purchases the $300 ticket may be willing to do so in return for a seat on a high-demand morning flight, for full refundability if the ticket is not used, and for the ability to upgrade to first class if space is available for a nominal fee. On the same flight are price-sensitive passengers who are not willing to pay $300, but who are willing to fly on a lower-demand flight (say one leaving an hour earlier), or via a connection city (not a non-stop flight), and who are willing to forgo refundability.
On the other hand, an airline may also apply differential pricing to "the same seat" over time, e.g. by discounting the price for an early or late booking (without changing any other fare condition). This could present an arbitrage opportunity in the absence of any restriction on reselling. However, passenger name changes are typically prevented or financially penalized by contract.
Since airlines often fly multi-leg flights, and since no-show rates vary by segment, competition for the seat has to take in the spatial dynamics of the product. Someone trying to fly A-B is competing with people trying to fly A-C through city B on the same aircraft. This is one reason airlines use yield management technology to determine how many seats to allot for A-B passengers, B-C passengers, and A-B-C passengers, at their varying fares and with varying demands and no-show rates.
With the rise of the Internet and the growth of low fare airlines, airfare pricing transparency has become far more pronounced. Passengers discovered it is quite easy to compare fares across different flights or different airlines. This helped put pressure on airlines to lower fares. Meanwhile, in the recession following the September 11, 2001, attacks on the U.S., business travelers and corporate buyers made it clear to airlines that they were not going to be buying air travel at rates high enough to subsidize lower fares for non-business travelers. This prediction has come true, as vast numbers of business travelers are buying airfares only in economy class for business travel.
There are sometimes group discounts on rail tickets and passes. This may be in view of the alternative of going by car together.
QUESTION 4
What should be the business strategy under:
a. Highly competitive market structure
Under a highly competitive market structure there are two options to work upon. One is to stay differentiated and stay competitive by this way and keep the market share intact by way of better and unique offering to customer. The other is to stay price competitive with competitors since the nature of market allows consumers to switch loyalty based on price changes.
b. Oligopoly
Under Oligopoly scenario since the market conditions are such that the demand is very high for products but providers are very less and the ones who are there are extremely powerful and dominating the market dynamics. The business strategy under this scenario is to create high barrier to switch and high barrier to entry thereby not letting other players enter the market and by not letting consumer switch brands easily, the more widely practiced strategy is of entry barriers.
c. Monopoly
In monopolistic setups also the business strategy of producers is not to allow new entrants to market by way of creating entry barriers like technological set-ups and by way of killing strategies which make the entrant lose money and do not allow him to run in long term. Since the players in these markets are minimal they are as big in every aspect that countering them becomes extremely difficult.
[10 Marks]
QUESTION 5
Write short notes on:
a. Cobb-Douglas production function
In economics, the Cobb–Douglas functional form of production functions is widely used to represent the relationship of an output to inputs. It was proposed by Knut Wicksell (1851–1926), and tested against statistical evidence by Charles Cobb and Paul Douglas in 1900–1928. It was later updated by Dick Boin who splitted productive assets from residential real estate.
For production, the function is
Y = ALαKβ,
where:
• Y = total production (the monetary value of all goods produced in a year)
• L = labor input
• K = capital input
• A = total factor productivity
• α and β are the output elasticities of labor and capital, respectively. These values are constants determined by available technology.
Output elasticity measures the responsiveness of output to a change in levels of either labor or capital used in production, ceteris paribus. For example if α = 0.15, a 1% increase in labor would lead to approximately a 0.15% increase in output.
Further, if:
α + β = 1,
the production function has constant returns to scale. That is, if L and K are each increased by 20%, Y increases by 20%. If
α + β < 1,
returns to scale are decreasing, and if
α + β > 1
returns to scale are increasing. Assuming perfect competition and α + β = 1, α and β can be shown to be labor and capital's share of output.
Cobb and Douglas were influenced by statistical evidence that appeared to show that labor and capital shares of total output were constant over time in developed countries; they explained this by statistical fitting least-squares regression of their production function. There is now doubt over whether constancy over time exists.
b. Diminishing returns to variable input
In economics, diminishing returns (also called diminishing marginal returns) refers to how the marginal production of a factor of production starts to progressively decrease as the factor is increased. According to this relationship, in a production system with fixed and variable inputs (say factory size and labor), each additional unit of the variable input (i.e., man-hours) yields smaller and smaller increases in outputs, also reducing each worker's mean productivity. Consequently, producing one more unit of output will cost increasingly more (owing to the major amount of variable inputs being used, to little effect).
This concept is also known as the law of diminishing marginal returns or the law of increasing relative cost.
c. Economies of scale and economics of scope
Economies of scope are conceptually similar to economies of scale. Whereas 'economies of scale' for a firm primarily refers to reductions in average cost (cost per unit) associated with increasing the scale of production for a single product type, 'economies of scope' refers to lowering average cost for a firm in producing two or more products. The term and concept development are due to Panzar and Willig (1977, 1981). Here, economies of scope make product diversification efficient if they are based on the common and recurrent use of proprietary knowhow or on an indivisible physical asset.
d. The Learning Curve
A learning curve is a graphical representation of the changing rate of learning (in the average person) for a given activity or tool. Typically, the increase in retention of information is sharpest after the initial attempts, and then gradually evens out, meaning that less and less new information is retained after each repetition.
The learning curve can also represent at a glance the initial difficulty of learning something and, to an extent, how much there is to learn after initial familiarity
e. Global economies of production
Economic globalization refers to increasing economic interdependence of national economies across the world through a rapid increase in cross-border movement of goods, service, technology and capital. It is the process of increasing economic integration between countries, leading to the emergence of a global marketplace or a single world market. Depending on the paradigm, globalization can be viewed as either a positive or a negative phenomenon.
Economic globalization comprises the globalization of production, markets, competition, technology, and corporations and industries. Whilst economic globalization has been occurring for the last several hundred years (since the emergence of trans-national trade), it has begun to occur at an increased rate over the last 20–30 years. This recent boom has been largely accounted by developed economies integrating with less developed economies, by means of foreign direct investment, the reduction of trade barriers, and the modernization of these developing cultures.
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