Elements of Costing Workbook


Book Description

"This book has been written specifically to cover the Unit 'Using Accounting Software' which is mandatory for the following qualifications: AAT Foundation Certificate in Accounting - Level 2, AAT Foundation Diploma in Accounting and Business - Level 2, AAT Foundation Certificate in Accounting at SCQF Level 5. This book contains Chapter Activities which provide extra practice material in addition to the activities included in the Osborne Books Tutorial text, and Practice Assessments to prepare the student for the computer based assessments."--Front matter.




Essentials of Cost Management


Book Description

An accessible, practical survey of cost management methods Essentials of Cost Management provides an unbiased survey and explanation of the cost management approaches and methods currently available for immediate application in day-to-day activities. Rather than advocate a particular method, this book assists readers in choosing the best approach or blend of cost management strategies to address specific business problems. The expert authors also discuss cutting-edge topics such as target costing, capacity management, and activity-based costing/management.




Elements of Costing


Book Description







Elements of Costing Tutorial


Book Description

"This book has been written specifically to cover the Unit 'Elements of costing' which is mandatory for the following qualifications: AAT Foundation Certificate in Accounting - Level 2, AAT Foundation Diploma in Accounting and Business - Level 2, AAT Foundation Certificate in Accounting at SCQF Level 5, Certificate: Accounting Technician (Level 3 AATSA). The book contains a clear text with worked examples and case studies, chapter summaries and key terms to help with revision. Each chapter concludes with a wide range of activities, many in the style of AAT computer based assessments."--Page 1.




Cambridge IGCSE Accounting Workbook


Book Description

Endorsed by University of Cambridge International Examinations. Cambridge IGCSE Accounting Workbook has been written specifically for the Cambridge IGCSE Accounting Syllabus. This book can be used in conjunction with the textbook Cambridge IGCSE Accounting written by the same author, but it may also be used independently. This book applies international accounting terminology.




Process Costing


Book Description

This book covers the more complex areas of the costing of processes and operations. It explains how to determine the average cost per unit in process costing in a simple step-by-step approach. Joint product costing is explained, covering both the different methods which can be used to value stock for determining the profit for the period, and the type of information which is required for a further processing decision. The book also covers the distinction between joint products and by-products and the accounting treatment required.




Cost Accounting Fundamentals


Book Description

Cost accounting is an essential management tool that can uncover profitability improvements and provide support for key business decisions. Cost Accounting Fundamentals shows how to improve a business with constraint analysis, target costing, capital budgeting, price setting, and cost of quality analysis. The book also addresses the essential tasks of inventory valuation and job costing, and shows how to create a cost collection system for these activities. In short, this book contains the essential tools needed to foster more profitable decision-making by management.




The Book of Yields


Book Description

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.