Analisis Perbandingan Metode Biaya Tradisional dan Metode Activity Based Costing Dalam Perhitungan Food Cost di Hotel Batiqa Pekanbaru
DOI:
https://doi.org/10.31004/jptam.v5i2.1470Keywords:
Harga Pokok Produksi, Activity Based CostingAbstract
Penelitian ini memfokuskan perhatian pada penentuan food cost dengan menggunakan metode activity based costing dengan tujuan menentukan hasil yang lebih akurat dan tidak menimbulkan distorsi biaya. Penelitian ini dilakukan karena metode activity based costing merupakan perbaikan dari metode akuntansi biaya tradsional. Penelitian ini diharapkan dapat memperbaiki ketepatan perhitungan biaya produk, yang secara signifikan memperbaiki pengambilan keputusan pihak manajemen Hotel Batiqa Pekanbaru.
References
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https://repositori.uin-alauddin.ac.id/558/1/NURFATIMAH%20RAHMADANI.pdf
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Rasya,Falayati,Ihsan (2021) Analisis Perhitungan Harga Pokok Produksi Pada Pengetaman Kayu
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