prikaz prve stranice dokumenta BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION
  Download
PDF 147.8 KB
Scientific paper - Original scientific paper
BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION
In: Proceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists. / Ugarčić-Hardi, Žaneta (Ed.). Osijek: Faculty of Food Technology; Department of Cereal Processing Technology, 2006. pp. 328-332. urn:nbn:hr:151:962036
Ranogajec, Ljubica; Deže, Jadranka; Kanisek, Jozo

Cite this document

Ranogajec, Lj., Deže, J. & Kanisek, J. (2006). BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION. In Ž. Ugarčić Hardi, (Ed.), Proceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists (pp. 328-332). Osijek: Faculty of Food Technology; Department of Cereal Processing Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:962036

Ranogajec, Ljubica, et al. "BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION." Proceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists, edited by Žaneta Ugarčić Hardi, Faculty of Food Technology; Department of Cereal Processing Technology, 2006, pp. 328-332. https://urn.nsk.hr/urn:nbn:hr:151:962036

Ranogajec, Ljubica, Jadranka Deže and Jozo Kanisek. "BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION." In Proceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists, 328-332. Osijek: Faculty of Food Technology; Department of Cereal Processing Technology, 2006. Accessed 2024 December 31. https://urn.nsk.hr/urn:nbn:hr:151:962036

Ranogajec, Lj., Deže, J. and Kanisek, J. (2006) 'BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION', in Ugarčić Hardi, Ž. (ed.), Proceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists, Faculty of Food Technology; Department of Cereal Processing Technology, Osijek, pp. 328-332. Available at: https://urn.nsk.hr/urn:nbn:hr:151:962036 (Accessed 31 December 2024)

Ranogajec Lj, Deže J, Kanisek J. BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION. In: Ž. Ugarčić Hardi, ed. Proceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists. Osijek: Faculty of Food Technology; Department of Cereal Processing Technology; 2006. Pp. 328-332. [cited 2024 December 31] Available at: https://urn.nsk.hr/urn:nbn:hr:151:962036

Lj. Ranogajec, J. Deže and J. Kanisek, "BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION", Proceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists, Ž. Ugarčić Hardi, Ed. Osijek: Faculty of Food Technology; Department of Cereal Processing Technology, 2006. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:151:962036 [Accessed: 31 December 2024]

Please login to the repository to save this object to your list.
Metadata
Title (english)BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION
AuthorLjubica Ranogajec
AuthorJadranka Deže
AuthorJozo Kanisek
EditorŽaneta Ugarčić-Hardi
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Bioeconomics and Rural Development)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Economics
Abstract (english)
Stronger competitions on market milling-bakery production impose demand for more cost control. Significant condition for making business decision is to understand cost behavior as well as its act through different production conditions and businesses. Calculating the process it is possible to define the result that presents the best identification of decision toward businesses prosperity. Direct cost method based on variable cost, with break-even cost analyses, gives effective databases for business decision-making. Contribution for break-even cost is a key valuation for calculating break-even point (marginal point), which divides profit field from loss field, representing equal revenue and expenses.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Publication titleProceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists
Numberingpp. 328-332
ISBN953-7005-09-7
URN:NBNurn:nbn:hr:151:962036
Publication2006
ConferenceTitle: Proceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists
Acronym: FLOUR - BREAD
Location: Opatija, Croatia
Organizer: Faculty of Food Technology
Start date: 2005-10-26
End date: 2005-10-29
Assembly type: Other
Type of resourceText
PublisherFaculty of Food Technology; Department of Cereal Processing Technology
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-05-21 07:37:37