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A cost estimate is the approximation of the cost of a program, project, or operation. The cost estimate is the product of the cost estimating process. The cost estimate has a single total value and may have identifiable component values. A problem with a cost overrun can be avoided with a credible, reliable, and accurate cost estimate. A cost ...
It was founded in 1956 [1] by about 20 cost estimators in Los Angeles, California. [2] In 1974, there were 10 chapters totalling 600 members. By 1977, there were 23 chapters totalling 1500 members. The society's web page states that there are thousands [clarification needed] of members in 65 chapters across the US.
The third component, representing 14.3% was distribution and marketing. The fourth component representing 14% was refining costs and profits. In 2021, with the average price increased to $3.01/gallon, crude oil accounted for 53.6%, taxes for 16.4%, distribution and marketing for 15.6%, and refining costs and profits, for 14.4%. [12]
A Allocation of costs is the transfer of costs from one cost item to one or more other cost items. Allowance - a value in an estimate to cover the cost of known but not yet fully defined work. As-sold estimate - the estimate which matches the agreed items and price for the project scope. B Basis of estimate (BOE) - a document which describes the scope basis, pricing basis, methods ...
In statistics, an estimator is a rule for calculating an estimate of a given quantity based on observed data: thus the rule (the estimator), the quantity of interest (the estimand) and its result (the estimate) are distinguished. [1]
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Acer negundo, also known as the box elder, boxelder maple, Manitoba maple or ash-leaved maple, is a species of maple native to North America from Canada to Honduras. [3]
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.