The chefs at lorifusion, a continental restaurant, are given the freedom to try out new ways of presenting their dishes. this them avoid monotony and encourages them to innovate. the employees believe that this challenges their skills and keeps them interested and motivated. in the context of managing sources of innovation, which of the following concepts does this scenario best illustrate?
a) a creative work environmentb) generational changec) technological lockoutd) a compression approach to innovation

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.