low2

low2

the recognition call of cattle.
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Sixty three percent of restaurant operators are concerned with managing food costs1, and 38 percent believe maximizing ingredients is one of the top ways to keep these costs low2.
Ranges for the Five Categories for Office Buildings (See Figure A5) Range Class 0-7 1 Low1 8-14 2 Low2 15-21 3 Medium 22-28 4 High1 29-35 5 High2
In LoW2 you can become one of over 60 wrestlers from around the world.
Table 1 Production Volume by Machine Class Product Machine Machine Machine Machine Machine Total 1 2a 2b 2c 3 REG 43,496 169,879 23 56,161 269,559 REG+ 117,430 69,506 22,155 209,091 SP1 1,771 10,747 12,518 SP2 20,887 16,647 37,534 PREM1 3,000 5,516 15,723 24,239 PREM2 9,406 5,388 14,794 PREM+ 3,459 6,218 9,677 LARGE 100,683 100,683 LOW1 15,696 15,696 LOW2 9,709 9,709 185,272 352,474 18,916 121,433 25,405 703,500
1) The LOW1 and LOW2 products assembled on Machine 3 have distinctively different trucking needs.
As shown in Figure III, LOW1 and LOW2 products were found to require more overhead than previously captured by the cost system.
Market analyses suggest that products LOW1 and LOW2 are in a declining market; therefore, long-term investment is not considered advisable.
Strategic implications that evolved from the complexity study encouraged management to route all production for the LOW1 and LOW2 products into one North American plant.