Analisis harga pokok produksi ayam bakar pada restoran wong Solo halalan thayyiban cabang kota Depok

Abstract

The aim of this reserach are : (1) to know the processing of the raw material availability and roasted chicken (2) to define manufactured cost of roasted chicken that used by Restora Wong Solo and (3) to compare the manufactured cost of roasted chicken with full costing method that used by Restoran Wong Solo.