Answer the following questions in complete sentences:

1. Provide an example of each type of productive resource (land, labor, capital, entrepreneur) used in making pizzas and/or calzones.

2. Describe production at points A and G.

3. Why can't the restaurant produce 90 pizzas AND 60 Calzones?

4. What is the opportunity cost of moving from point B to point F?

5. On Friday nights, the manager chooses to produce at point E, but the restaurant must frequently close 2 to 3 hours early because they are unable to keep up with the demand and they are losing money. Choose one of the following scenarios and explain why it will help increase productivity.

a. Open up earlier in the day, increasing the number of hours open.
b. Reorganize the kitchen into a more logical workflow for production.
c. Make only pizzas since most customers buy pizzas.
d. Send the current workers to a pizza and calzone making training class.
e. Offer profit sharing to the staff. ​