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TANSTAAFL: a plan for a new economic world order by Pierre Dos Utt (1949) The earliest known occurrence of the full phrase (except for the "a"), in the form "There ain't no such thing as free lunch", appears as the punchline of a joke related in an article in the El Paso Herald-Post of June 27, 1938 (and other Scripps-Howard newspapers about the same time), entitled "Economics in Eight Words ...
Opportunity cost is the concept of ensuring efficient use of scarce resources, [25] a concept that is central to health economics. The massive increase in the need for intensive care has largely limited and exacerbated the department's ability to address routine health problems.
A meal voucher or luncheon voucher is a voucher for a meal given to employees as an employee benefit, allowing them to eat at outside restaurants, typically for lunch. In many countries, meal vouchers have had favorable tax treatment. Vouchers are typically in the form of paper tickets but are gradually being replaced by electronic vouchers in the form of a special payment card.
Methods During lunch hours, customers entering a Subway restaurant were approached and offered a free Subway meal of their choosing in exchange for completing a survey. Patrons who agreed to participate were instructed to pick their meal from the provided menu, first selecting a sandwich, then a side dish and drink.
Free lunch. A free lunch is the providing of a meal at no cost, usually as a sales enticement to attract customers and increase revenues from other business. It was once a common tradition in saloons and taverns in many places in the United States, with the phrase appearing in U.S. literature from about 1870 to the 1920s.
Rationing is the controlled distribution of scarce resources, goods, services, [1] or an artificial restriction of demand. Rationing controls the size of the ration, which is one's allowed portion of the resources being distributed on a particular day or at a particular time. There are many forms of rationing, although rationing by price is most prevalent. [2]: 8–12 Rationing is often done ...
Service (economics) A restaurant waiter is an example of a service-related occupation. A service is an act or use for which a consumer, company, or government is willing to pay. [1] Examples include work done by barbers, doctors, lawyers, mechanics, banks, insurance companies, and so on.
Substitute good. In microeconomics, substitute goods are two goods that can be used for the same purpose by consumers. [1] That is, a consumer perceives both goods as similar or comparable, so that having more of one good causes the consumer to desire less of the other good. Contrary to complementary goods and independent goods, substitute ...