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Title:Ekonomska analiza pekovskih izdelkov in testenin
Authors:ID Klemenčič, Mojca (Author)
ID Pažek, Karmen (Mentor) More about this mentor... New window
Files:.pdf VS_Klemencic_Mojca_2012.pdf (684,05 KB)
MD5: 5B477F91CF623975F836E875671405DA
PID: 20.500.12556/dkum/aefb62e5-f9d1-410b-8e18-012cef20805d
 
Language:Slovenian
Work type:Undergraduate thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:Raziskava zajema analizo pekovskih izdelkov in testenin v proizvodnem in storitvenem podjetju Pribovina, d. o. o. V ta namen je bil razvit simulacijski model, v katerem smo za posamezni proizvod ocenjevali: lastno ceno, koeficient ekonomičnosti, finančni rezultat, prelomno točko proizvodnje in prelomno ceno proizvodnje. Celovita analiza temelji na konvencionalnih in ekoloških proizvodih. Rezultati ekonomske analize kažejo, da je proizvodnja konvencionalnih in ekoloških izdelkov ekonomsko upravičena. Razen pri analizi perecev, kjer je Ke 0,80, in pri proizvodnji ekoloških "mašinskih" keksov (Ke 0,80), ekološkem sadnem kruhu (Ke 0,44) za 500 g hlebec, pirinih 8 kosov 500 g hlebca kruha (Ke 0,93) in ekoloških testeninah, kjer je koeficient ekonomičnosti pri 250 g paketu vedno manj kot 1, in se to uskladi pri količinski proizvodnji testenin.
Keywords:pekovski izdelki/ testenine/ simulacijski model/ ekonomska analiza
Place of publishing:Maribor
Year of publishing:2012
PID:20.500.12556/DKUM-38071 New window
NUK URN:URN:SI:UM:DK:K6UY8FNI
Publication date in DKUM:11.10.2012
Views:2375
Downloads:246
Metadata:XML DC-XML DC-RDF
Categories:FKBV
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Secondary language

Language:English
Title:Economic analysis of bakery products and pasta
Abstract:The study includes an analysis of bakery products and pasta in the manufacturing and service company Pribovina d.o.o. For this purpose is developed the simulation model in which we evaluated for each product: cost price, the coefficient of economy, the financial result, the turning point of production, watershed production costs. A comprehensive analysis based on conventional and organic products. The results of economic analysis shows that the production of conventional and organic products is economically viable. Except in the analysis perecov (Ke 0.80) and in the production of organic »mašinskih« biscuits (Ke 0.80), organic fruit bread (Ke 0.44) for 500 g loaf, spelled 8 pieces 500 g loaf of bread (Ke 0.93) and organic pasta, where the economy coefficient at 250 g package is always less than 1 and this is level at quantitative production of pasta.
Keywords:bakery products/ pasta/ simulation model/ economic analysis


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