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

dc.contributor.author	Widiawaty, Ratna
dc.date.accessioned	2011-08-05T05:17:15Z
dc.date.available	2011-08-05T05:17:15Z
dc.date.issued	2007
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/49562
dc.description.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.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Analisis harga pokok produksi ayam bakar pada restoran wong Solo halalan thayyiban cabang kota Depok	en