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BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION
U: Proceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists. / Ugarčić-Hardi, Žaneta (ur.). Osijek: Faculty of Food Technology; Department of Cereal Processing Technology, 2006. str. 328-332. urn:nbn:hr:151:962036
Ranogajec, Ljubica; Deže, Jadranka; Kanisek, Jozo

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

Ranogajec, Ljubica, Jadranka Deže i Jozo Kanisek. "BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION." U 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. Citirano 19.11.2024.. https://urn.nsk.hr/urn:nbn:hr:151:962036

Ranogajec, Lj., Deže, J. i Kanisek, J. (2006) 'BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION', u Ugarčić Hardi, Ž. (ur.), Proceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists, Faculty of Food Technology; Department of Cereal Processing Technology, Osijek, str. 328-332. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:151:962036 (Datum pristupa: 19.11.2024.)

Ranogajec Lj, Deže J, Kanisek J. BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION. U: Ž. Ugarčić Hardi, ur. 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. Str. 328-332. [pristupljeno 19.11.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:962036

Lj. Ranogajec, J. Deže i 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, Ur. Osijek: Faculty of Food Technology; Department of Cereal Processing Technology, 2006. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:962036 [Citirano: 19.11.2024.]

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Podaci o radu
Naslov (engleski)BREAK-EVEN-ANALYSIS IN MILLING-BAKERY PRODUCTION
AutorLjubica Ranogajec
AutorJadranka Deže
AutorJozo Kanisek
UrednikŽaneta Ugarčić-Hardi
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet agrobiotehničkih znanosti Osijek
(Zavod za bioekonomiju i ruralni razvoj)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Ekonomika
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - domaća recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists
Brojčani podacistr. 328-332
ISBN953-7005-09-7
URN:NBNurn:nbn:hr:151:962036
Datum objave publikacije2006
SkupNaziv: Proceedings of 3rd International Congress FLOUR-BREAD 2005 - 5th Croatian Congress of Cereal Technologists
Kratica: FLOUR - BREAD
Lokacija: Opatija, Hrvatska
Organizator: Faculty of Food Technology
Datum početka: 2005-10-26
Datum završetka: 2005-10-29
Vrsta izlaganja: Ostalo
Vrsta resursaTekst
IzdavačFaculty of Food Technology; Department of Cereal Processing Technology
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-05-21 07:37:37