Wait a second!
More handpicked essays just for you.
More handpicked essays just for you.
Introduction to activity based costing
Introduction to activity based costing
Importance of management accounting in company
Don’t take our word for it - see why 10 million students trust us with their essay needs.
Recommended: Introduction to activity based costing
The last several decades have been a turbulent period for management accounting in the United States. Many U.S. businesses failed in the international market, and the management accounting profession recognized that some of the blame rests upon shortcomings in the information provided to managers. A continuous flow of articles dating back to the mid-1980's such as Kaplan (1986) or Chalos and Bader (1986) has criticized contemporary management accounting systems. On the other hand, Reider and Saunders (1988) offered a defense of contemporary management accounting methods asserting that the methods are adequate but have not been used appropriately. Management accounting plays a crucial role in manufacturing competitiveness by supplying relevant information which guides and facilitates management planning and control, decision making, and performance evaluation (Amenkhienan. and Green, 1990). Until recently, management accounting has been heavily criticized for failing to provide timely and accurate information, and for not keeping pace with the new manufacturing environment and technologies (Johnson and Kaplan, 1988). Other criticisms suggest that management accounting reports are of little help to operating managers and that the system fails to provide accurate product costs. In response, firms have adopted new costing techniques including the most common, Activity-Based-Costing (ABC). Yet even advocates of ABC have criticized its use (Johnson, 1992). The response to the criticism is that individuals do not understand this accounting method and, therefore, misuse its techniques (Kaplan, 1992). This is similar to the defense of the traditional accounting techniques. Both claim that the techniques are appropriate, but incorrectly used. Maybe all of these authors are correct. Management accounting information does have problems, but where do the problems lie? In academia, new models have found their way into journals and texts. Caution is necessary however, as it is too easy to criticize the traditional models and move quickly away from them rather than reconcile new ideas with old models. Manufacturing firms are adopting Just-In-Time (JIT) systems, and Total Quality Management (TQM) has become the preferred system. These three currently popular business concepts (ABC, JIT, and TQM) will be discussed. ACTIVITY-BASED COSTING (ABC) Among the criticisms ... ... middle of paper ... ...., 1992, pp. 26‑35. Johnson, H. T., and R. S. Kaplan, "The Rise and Fall of Management Accounting," Management Accounting, January 1988, pp. 5-12. Jones, Daniel J., "JIT and the EOQ Model," Management Accounting, February 1991, pp. 54-57. Kaplan, R. S., "Accounting Lag: The Obsolescence of Cost Accounting Systems," California Management Review, Winter 1986, pp. 174‑199 Kaplan, R. S., "In Defense of Activity-Based Cost Management," Management Accounting, Nov., 1992, pp. 58‑63. Kaplan, R. S. and A. A. Atkinson, Advanced Management Accounting, Second Ed. (Englewood Cliffs, New Jersey: Prentice-Hall, Inc., 1989), p. 373. Reider, B. and G. Saunders, "Management Accounting Education: A Defense of Criticisms," Accounting Horizons, Dec., 1988, pp. 58‑62. Troxel, Richard B., and Milan G. Weber, Jr., "The Evolution of Activity-Based Costing," Journal of Cost Management for the Manufacturing Industry, Spring 1990, pp. 14-22. Weisman, Denis L., "How Cost Allocation System can Lead Managers Astray," Journal of Cost Management for the Manufacturing, Spring 1991, pp. 4-10
Management accounting in organisation is very important for decision-making and to make the business more efficient and therefore increasing its profits. Is the process of preparing accounts that can help managers to make day-to-day and short-term decisions, by providing them with accurate and timely key financial and statistical information...
Romney, Marshal, and Paul Steinbart. Accounting Information Systmes. 10th ed. Upper Saddle River: Pearson Education, 2006. 193-195.
The pharynx. The pharynx or the throat forms a common passage for food and air. The epiglottis closes the tr...
The digestive system is the food processor of the body. The digestive system is the thing that breaks down those snicker bars during Halloween. Digesting first starts when you are looking at the food, The body starts to prepare for food. Next, You put the food in your mouth and start chewing, The teeth start working with the enzymes in the saliva to break down whatever food you put in your mouth. Next, the tongue pushes the food down your throat, muscles start squeezing the esophagus like you would with those stubborn toothpaste tubes. After, The quick 5 second trip down the esophagus the food lands in the stomach, the sphincter closes the exit of the stomach, acids and mucus start hitting and dissolving the food while the stomach is in massaging
Hopper, T.M., Ashton, D., & Scapens, R.W. (1995). Issues in Management Accounting (2nd ed.). Edited by D. Ashton, T. Hopper & R. Scapens. , UK: Prentice Hall.
Garrison, R. H., Noreen, E. W., & Brewer, P. c. (2010). Managerial Accounting. New York: McGraw Hill/Irwin.
Sulaiman, M., Nik Ahmad, N. N. & Alwi, N. M., 2005. Is standard costing obsolete? Empirical evidence from Malaysia. Managerial Auditing Journal, 20(2), pp. 109-124.
Digestive Process It is in the mouth, that the Thanksgiving feast begins its journey through the fabulous digestive system. It is here that the lips, cheeks and tongue, carefully position the food that the teeth will chew. This chewing process breaks up the food, this being a part of mechanical digestion. While the teeth grind up the turkey and tasty stuffings, the salivary glands begin emitting enzymes, these enzymes being contained in saliva. This saliva helps to dissolve some foods, and adds mucus to make the food's passage through the digestive system a little more "speedy". The saliva also attacks dangerous microorganisms which enter the mouth. Saliva also contains an enzyme which helps to break down carbohydrates into sugars. As the food is being ground and coated with saliva, it's passed over the taste buds, which in turn send messages to the brain. The brain uses this information to decide whether or not the food should be swallowed. The food is then gathered into a ball, called a bolus, and it is pushed down into the pharynx by way of the tongue. This bolus of "Thanksgiving meal" is then passed down the esophagus, the esophagus being a 24cm long tube which connects the pharynx and stomach. Lining the walls of the esophagus are rings of muscle which contract in waves, pushing the bolus down the length of the esophagus. At the base of the esophagus, where the esophagus and stomach join, a thick ring of muscle called a sphincter, is found. This sphincter acts like a valve, as it allows food to pass into the stomach but does not permit it to pass back up through the esophagus. The stomach, which is in the essence a large muscle sack, contains three sets of glands which produce gastric fluids. One set produces mucus which coats the food, making it slippery, and it protects the stomach walls from being digested by its own secretions. The second set of manufactures hydrochloric acid, which aids in the "break-down" of foods. In conjuction with hydrochloric acid, pepsin, which aids in the "break-down" of protein into smaller polypeptides, begins the process of protein digestion. The stomach's muscular walls move around the "food" and mucus, mixing them with the gastric fluids produced. The "food" becomes a pasty substances referred to as chyme, after about 2 or 3 hours of grinding within the stomach.
2. Smith, K.L., Thorne, H., Hilton, R.W., (2004), “Management Accounting – an Australian perspective�, 3rd edition, McGraw Hill
Weygandt, et al. 2007, Managerial Accounting: Tools for Business, John Wiley & Sons, New York
13. Romano, P.L. "Trends in Management Accounting." Management Accounting, August 1990, pp. 53-56. 14.
Heisinger, K., & Hoyle, J. B.(2012). Accounting for Managers. Creative Commons by-nc-sa 3.0. Retrieved from: https://open.umn.edu/opentextbooks/BookDetail.aspx?bookId=137
Charles, T.H, George, F. & Srikant, M. D.(1997) Cost Accounting: A Managerial Emphasis. 9th edn. Prentice Hall.
Talha, M., Raja, J. B., & Seetharaman, A. (2010). A New Look at Management Accounting. Journal of Applied Business Research, 26(4), 83-96. Retrieved from http://origin-search.proquest.com/docview/733023696?accountid=91041
In management accounting, cost management has a crucial role and finds its foundations in understanding “cost behaviour”. “Cost behaviour analysis” can be defined as “the study of how cost changes when there is a change in an organisation’s level of activity”. (Definition https://www.accountingcoach.com/blog/what-is-cost-behavior).