While the majority of students in this class will not practice or be required to perform managerial and cost accounting tasks in their positions or careers, the importance of managing costs is essential to every business.This week’s discussion requires students to select one article from among a series of older Harvard Business Review articles. These articles are listed in below and students will utilize the library database, Business Source Ultimate (Links to an external site.), to access the article(s). While these may seem dated, they all illustrate in some measure how the relevance of cost and managerial accounting in business practice has not changed over the last 80 years or so. Students will read one of the articles:Comment on their thoughts as well as Articulate and discuss how points made in the historic article are relevant to current business practices. Students will be required to provide examples of current practices (of their employer ideally) and how these relate to the points made in one of the historic (dated) articles.Word count: 300 words Journal articles used for Graded Discussion #1For graded discussion #1, students are to select and read one of the following academic journal articles. Students may pick any one of the articles.Students can find all articles on the library database Business Source Ultimate (Links to an external site.).Articles:McNiece, T. M. (1928). Analysis of Wholesaler's Operating Costs. Harvard Business Review, 7(1), 20.McDonald, H. E., & Stromberger, T. L. (1969). Cost control for the professional service firm. Harvard Business Review, 47(1), 109-121.Dearden, J. (1978). Cost accounting comes to service industries. Harvard Business Review, 56(5), 132-140.Gardner, F. V. (1954). Breakeven Point Control for Higher Profits. Harvard Business Review, 32(5), 123-130.Cooper, R., & Kaplan, R. S. (1988). Measure Costs Right: Make the Right Decision. Harvard Business Review, 66(5), 96-103.Drucker, P. F. (1963). Managing for Business Effectiveness. Harvard Business Review, 41(3), 53-60.