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To attract these consumers back several manufacturers

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Unformatted text preview: To attract these consumers back, several manufacturers of name-brand cereals plan to narrow the price gap between their cereals and store brands to less than what it was five years ago. Which of the following, if true, most seriously calls into question the likelihood that the manufacturers’ plan will succeed in attracting back a large percentage of consumers who have switched to store brands? A. There is no significant difference among manufacturers of name-brand cereals in the prices they charge for their products. B. Consumers who have switched to store-brand cereals have generally been satisfied with the quality of those cereals. C. Many consumers would never think of switching to store-brand cereals because they believe the name brand cereals to be of better quality. D. Because of lower advertising costs, stores are able to offer their own brands of cereals at significantly lower prices than those charged for name-brand cereals. 29 E. Total annual sales of cereals—including both name-brand and store-brand cereals —have not increased significantly over the past five years. Answer: ------------------------------------------------------------------------------------------------------------ Q30: Which of the following most logically completes the argument? The irradiation of food kills bacteria and thus retards spoilage. However, it also lowers the nutritional value of many foods. For example, irradiation destroys a significant percentage of whatever vitamin B1 a food may contain. Proponents of irradiation point out that irradiation is no worse in this respect than cooking. However, this fact is either beside the point, since much irradiated food is eaten raw, or else misleading, since _______. A. many of the proponents of irradiation are food distributors who gain from food’s having a longer shelf life B. it is clear that killing bacteria that may be present on food is not the only effect that irradiation has C. cooking is usually the final step in preparing food for consumption, whereas irradiation serves to ensure a longer shelf life for perishable foods D. certain kinds of cooking are, in fact, even more destructive of vitamin B1 than carefully controlled irradiation is E. for food that is both irradiated and cooked, the reduction of vitamin B1 associated with either process individually is compounded Answer: ------------------------------------------------------------------------------------------------------------ Q31: Studies in restaurants show that the tips left by customers who pay their bill in cash tend to be larger when the bill is presented on a tray that bears a credit-card logo. Consumer psychologists hypothesize that simply seeing a credit-card logo makes many credit-card holders willing to spend more because it reminds them that their spending power exceeds the cash they have immediately available....
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To attract these consumers back several manufacturers of...

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