Authors:
Irina A. Ivkova,Mikhail V. Zabolotnykh,Ekaterina A. Zubareva,Sergey A. Konovalov,Elena V. Yudina,Anastasia S. Pilyaeva,DOI NO:
https://doi.org/10.26782/jmcms.spl.10/2020.06.00036Keywords:
Costs,raw materials,bakery products,range,flour,Abstract
Presently the importance of fulfilling such elements of cost management as accounting, analyzing and planning grows increasingly. More and more frequently the cost management functions are integrated into the single informational system of an enterprise which represents a foundation for taking tactical and strategic managerial decisions. Production accounting is of prime importance for any enterprise. At that the system of production accounting of costs should be integrated with the system of current norms and standards in accordance with the modern economic conditions of economy management of enterprises. It should represent a complex of regulatory quantitative and cost indicators of rational using of economic resources ensuring managerial objectives. Thus, the paper is devoted to cost management on one of the types of food productions - baking industry enterprises of different production capacities (from 1.5 to 90 tons per day). In the course of the research it was revealed that over the recent years the range of output losses upon production of bakery products has expanded depending on flour moisture content, dough moisture content, mass of bakery items, baking loss value, and drying loss value; whereas the norms of flour consumption and coefficients of converting bakery products to raw materials considerably increased.Application of scientifically grounded coefficients of converting bakery products in accordance with the codes of the Russian Classification of Products by Economic Activities 2 and commodity nomenclatureof the foreign economic activityof Eurasian Economic Union (CN FEA EEU) into raw materials allows food industry enterprises to decrease the tax basis by 3.4 - 4.2% and ensure production profitability at the level from 27.8% to 34.6%.Refference:
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