8. V1 by wym62595698 其实就是XDF 作文白皮书JJ 第一个，
Over time, the costs of processing go down because as organizations learn how to do things better, they become more efficient, In color film processing, for example, the cost of a 3-by-5-inch print fell from 50 cents for five-day service in 1970 to 20 cents for one-day service in 1984. The same principle applies to the processing of food. And since Olympic Foods will soon celebrate its 25th birthday, we can expect that our long experience will enable us to minimize costs and thus maximize profits.
V2 by 咔嚓君 [AA] 一般来说随着时间和经验的累积，公司的生产成本(costs of processing)会越来越低。给了个例子说多少年前洗一张照片的价格要XX元，可是多少年后洗一张照片只要X元了，便宜了很多。同样的道理也可以APPLY到食品处理公司。这家食品处理公司马上就要20周年了，所以可以预见这家公司的生产成本会越来越低，thus可以赚更多钱。
V3 by AA是JJ里面 Olympic Foods
原题：No.1 The following appeared as part of an annual report sent to stockholders by Olympic Foods, a processor of frozen foods.
“Over time, the costs of processing go down because as organizations learn how to do things better, they become more efficient. In color film processing, for example, the cost of a 3-by-5-inch print fell from 50 cents for five-day service in 1970 to 20 cents for one-day service in 1984. The same principle applies to the processing of food. And since Olympic Foods will soon celebrate its twenty-fifth birthday, we can expect that our long experience will enable us to minimize costs and thus maximize profits.”
* false analogy: The food industry is not analogous to the color film industry.
* causal oversimplification: Other factors that may contribute t to the cost decline of the printing cost should be considered and ruled out.
* gratuitous assumption: The conclusion of the argument is based on a gratuitous assumption that the company can minimize cost and maximize profit because the company has been conducted for 25 years.
# 错误类比：color film processing和processing of food不相同。problems of spoilage, contamination, and timely transportation都只影响food 不影响film.
# 同时，忽略他因。是否是因为组织更有效率才使COST下降的?很可能是material necessary for the process下降了价钱。所以，两者更不同。
# gratuitous assumption：二十五年不代表学到了很多。很可能什么都没学到，或者技术已经out of date.
Citing facts drawn from the color-film processing industry that indicate a downward trend in the costs of film processing over a 24-year period, the author argues that Olympic Foods will likewise be able to minimize costs and thus maximize profits in the future. In support of this conclusion the author cites the general principle that “as organizations learn how to do things better, they become more efficient.” This principle, coupled with the fact that Olympic Foods has had 25 years of experience in the food processing industry leads to the author’s rosy prediction. This argument is unconvincing because it suffers from two critical flaws.
First, the author’s forecast of minimal costs and maximum profits rests on the gratuitous assumption that Olympic Foods’ “long experience” has taught it how to do things better. There is, however, no guarantee that this is the case. Nor does the author cite any evidence to support this assumption. Just as likely, Olympic Foods has learned nothing from its 25 years in the food-processing business. Lacking this assumption, the expectation of increased efficiency is entirely unfounded.
Second, it is highly doubtful that the facts drawn from the color-film processing industry are applicable to the food processing industry. Differences between the two industries clearly outweigh the similarities, thus making the analogy highly less than valid. For example, problems of spoilage, contamination, and timely transportation all affect the food industry but are virtually absent in the film-processing industry. Problems such as these might present insurmountable obstacles that prevent lowering food-processing costs in the future.
As it stands the author’s argument is not compelling. To strengthen the conclusion that Olympic Foods will enjoy minimal costs and maximum profits in the future, the author would have to provide evidence that the company has learned how to do things better as a result of its 25 years of experience. Supporting examples drawn from industries more similar to the food-processing industry would further substantiate the author’s view.
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