Bayt.com

Start networking and exchanging professional insights

Register now or log in to join your professional community.

Follow

What's the difference between the actual cost and the potential cost in the food and beverage industry ?

Cost Accounting
user-image
Question added by Hamdy Alwakeel , Cost control manager , T.H.M Group for trading and projects
Date Posted: 2014/09/26
Upvote (0) Views (23) Followers (1) Answers (1) Report Question
Write an Answer
Register now or log in to answer.
Hamdy Alwakeel
by Hamdy Alwakeel , Cost control manager , T.H.M Group for trading and projects

The Potential Cost Is : the cost of goods sold as it should be , and that means the cost of the recipe approved.

The Actual Cost Is : the cost of goods sold as it done , and it can be calculated as following :

Opening Inventory+Direct purchases+Transfers In-Transfers Out-Spoilage-Staff Meals

Write Your Answer
More Questions Like This