CLIL - Goods vs services

economIA 213 cLIL - goods vs Services CLIL - GOODS VS SERVICES Goods AUDIO Services Physical objects that satisfy needs and wants. They can be seen, touched or felt and are ready for sale to customers. Amenities, facilities, benefits or help provided by other people. They are tangible, such as food, clothing, furniture, mobile phones and so on. They are intangibles, such as haircuts, medical check-ups, car repairs and teaching. There is a time lag between production and consumption of goods. Production and consumption of services occurs simultaneously. Goods can be stored for use in future or multiple use. Services cannot be stored. 1. good or service? Read each sentence and tick g if you are purchasing goods and S if you are purchasing a service. 1. 2. 3. 4. 5. 6. 7. 8. You have your hair cut. You buy a book from a bookstore. You buy your girlfriend flowers from a florist s. You go to the doctor to have a checkup. You purchase a frame as a birthday gift. Your co-worker sells you his old bike for 50. You buy an ice-cream from an ice-cream truck. You call a plumber because your kitchen sink is not draining. 2. Choose the right answer. 1. Which of the following items are goods? A. cars. b. transportation of passengers. c. Shoe repair. 2. Which of the following is a characteristic of goods? A. they can be seen or touched. b. they cannot be transferred. c. there is no time gap between production and consumption. 3. Which of the following is a characteristic of services? A. they can be seen or touched. b. there is no time gap between production and consumption. c. they can be stored. g 4. Human wants and needs are satisfied by consuming A. goods. b. services. c. both goods and services. 5. examples of substitute goods are A. pencils and erasers. b. coke and Pepsi. c. cars and oil. 6. examples of complementary goods are A. coffee and tea. b. printer and ink cartridges. c. butter and margarine. S

Diritto ed economia. Istruzioni per l’uso - Per il settore turistico e alberghiero
Diritto ed economia. Istruzioni per l’uso - Per il settore turistico e alberghiero