USING COST ACCOUNTING AS THE BASIS FOR SELLING PRICE DETERMINATION: THE CASE FOR KANSA BAKERY

Authors

  • Hizkia Anugerah Pramandiri Universitas Jenderal Soedirman, Purwokerto
  • Agung Praptapa Universitas Jenderal Soedirman, Purwokerto
  • Eliada Herwiyanti Universitas Jenderal Soedirman, Purwokerto

DOI:

https://doi.org/10.25170/jara.v11i1.50

Keywords:

Cost Accounting, Cost of Production, Selling Price, Full Costing Method, Cost Plus Pricing Method

Abstract

The development of Micro, Small, and Medium Enterprises (MSMEs) in various countries including Indonesia is rising rapidly. The tightness of competition in the business world requires companies to improve efficiency in calculating production costs because it is the base for determining sales price.This case study employs qualitative method. CV Kansa Bakery, producer of steamed sponge cake was studied. Miles and Huberman's technique was utilized for data analysis, the three stages were data reduction, data display, and conclusion.  The  research was conducted  by comparing full-costing and cost-plus pricing methods.Calculation shows that full-costing method gives different results compared to the when compared to the existing method used by Kansa Bakery. This resulted from the fact that Kansa did not apply proper accounting  method  in classifying and charging factory overhead to their product. This affects selling price determination and profit generation.

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Published

2017-10-01

How to Cite

Pramandiri, H. A., Praptapa, A., & Herwiyanti, E. (2017). USING COST ACCOUNTING AS THE BASIS FOR SELLING PRICE DETERMINATION: THE CASE FOR KANSA BAKERY. Jurnal Akuntansi, 11(1), 32–49. https://doi.org/10.25170/jara.v11i1.50

Issue

Vol. 11 No. 1 (2017): Jurnal Akuntansi

Section

Articles

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