成本计算的软件支持-在农业部门的应用

Q3 Agricultural and Biological Sciences Potravinarstvo Pub Date : 2018-05-29 DOI:10.5219/865
Lenka Hudáková Stašová
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Software support for cost calculation – application to the agricultural sector
Calculation of product costs is the source of information on the costs of selected produced products with great explanatory power. In current practice, the overhead costs on farms are monitored and calculated by species. They are allocated using an allocation base (average state of the animals, harvested area in hectares) or are converted using direct costs of the activity as an allocation base. With the current high level of overheads, this method cannot be considered effective. Only type classifications are monitored and are therefore anonymous in relation to activities. We consider high overhead costs as a good reason for implementing and using the methods of Activity Based Costing. In this paper we present a proposed model of Activity Based Costing for its use in agriculture, created in MS Excel. We create the model as a basic version, which can be more closely defined depending on the particular conditions of the business implementing the model. We complete the general model for better illustration with figures on costs. We present a comparison of model results with the traditional approach of calculating costs in agriculture. One of the biggest benefits of the ABC system is the binding of costs from accounts, activities performed and the cost of products in one system. We present a statistical comparison of model results with the traditional approach of calculating costs in agriculture.
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来源期刊
Potravinarstvo
Potravinarstvo Agricultural and Biological Sciences-Food Science
CiteScore
2.50
自引率
0.00%
发文量
57
审稿时长
12 weeks
期刊介绍: Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.
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