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ORGANIZATIONAL AND METHODICAL APPROACH TO COST MANAGEMENT OF FOOD INDUSTRY
Makarova Ludmila Viktorovna1, Tarasov Roman Viktorovich2, Bychkova Anastasia Viktorovna3
1Penza State University of Architecture and Construction, Candidate of Technical Sciences, Associate Professor
2Penza State University of Architecture and Construction, Candidate of Technical Sciences, Associate Professor
3Penza State University of Architecture and Construction, master of technics and technology
1Penza State University of Architecture and Construction, Candidate of Technical Sciences, Associate Professor
2Penza State University of Architecture and Construction, Candidate of Technical Sciences, Associate Professor
3Penza State University of Architecture and Construction, master of technics and technology
Abstract
Recently much attention is paid to the problem of accounting, analysis and control of quality costs in enterprises, which is associated with the need to achieve a sustainable competitive advantage. An algorithm of the quality cost management, allowing to conduct a monitoring and continuous assessment of quality costs, to optimize their value, to identify inefficient activities of the enterprise is proposed in this work.
Category: 08.00.00 Economics
Article reference:
Organizational and methodical approach to cost management of food industry // Modern scientific researches and innovations. 2014. № 3 [Electronic journal]. URL: https://web.snauka.ru/en/issues/2014/03/32214
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