UTILIZATION OF BANANA PEEL WASTE TO PRODUCE ETHANOL I Introduction Due to increasing demand for energy‚ renewable energy sources particularly waste products like banana peel waste can be utilized to produce ethanol‚ as the vitality of ethanol are well known in science world‚ besides the methods of producing it is incomplex and it can give big impact to the world. II Body A Ethanol is widely recognized these days as a very promising alternative source of energy (Low & Isserman
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plan for the efficient operation of the organization". The overall goal of financial management is to meet the total financial needs of the organization. Budgeting: is the planning function of financial management. The budget translates operational plans into monetary terms. Budget: is defined as "a written financial plan aimed at controlling the allocation of resources" - Or "a statement of expected expenses and revenues over a specific period of time". Expenses: are defined as "the costs
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Case 10-27 /Rigging Standards 1) How did Preston Lansing Probably ‘rig’ the standard costs-are the standards set too high or too low? Explain The standards are set too high. When the products are run at a lower cost than the standard‚ then this produces a favorable variance. The cost of goods sold and variance should net to the correct cost though and this is the reason the system creates the variance. Lansing set a loose standard which the standard quantities and standard price are high‚ flowing
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Electra Manufacturing‚ Inc.‚ produces control valves used in the production of oil field equipment. The control valves are sold to various gas and oil engineering companies throughout the United States. Projected sales in units for the coming four months are as follows: January ……………… 20‚000 February …………….. 25‚000 March ……………….. 30‚000 April ………………… 30‚000 The following data pertain to production policies and manufacturing specifications followed by Electra: a. Finished goods inventory on
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Limitations of using variance analysis for performance evaluation Variance analysis is the process of examining in detail each variance between actual and standard costs to determine the reasons why budgeted results were not met. Despite the advantages highlighted above‚ there are several limitations that may result in the use of variance analysis for performance evaluation. I. The Barnes Scuba Diving business as a whole The analysis of the results might be imprecise due to overlooking other vital
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it comprises about 30% of the country ’s GDP and employing around 60% of the total labor force. Meeting the nation ’s food requirements remains the key-objective of the government and in recent years there has been substantial increase in grain production. However‚ due to calamities like flood‚ loss of food and cash crops is a recurring phenomenon which disrupts the continuing progress of the entire economy. Ensuring food security for the vast population of Bangladesh is directly associated
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Question 2 Cost Volume Profit Analysis 1.0 Introduction According to Jon Scheumann “a successful organizations need a culture that is attuned to cost management and pay attention to cost structure” From that statement manager must pay attention and carefully thinking when do decision making to the cost. For example when manager want to target the profit. They must take every cost that related in production such as variable cost and fix costs. Cost Volume profit analysis is used in decisions
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HST Ltd manufactures French fries from Russet potatoes. These are sold to local restaurants. The company manufactures French fries using a single production line that runs eight hours per day. The potatoes are purchased and stored in suitable warehouses from which they are distributed on a first-in first-out (FFO) basis. The production of French fries involves a number of processes. They are: cleaning‚ sorting‚ peeling‚ manual inspection‚ cutting‚ machine inspection‚ blanching‚ drying‚ frying‚ draining
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2 Spar Applied Systems Spar Applied Systems (A): Organizational Change and Team Management Everybody is familiar with the cliché that the only constant in this world is change. In today’s fast-evolving environment‚ people attempt to manage change in their everyday lives‚ seeing its potential and enormous benefits. For business organizations managing change has become an important strategy to achieve competitive advantage and to position oneself on top of the competition. One of the critical success
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FUNDAMENTALS OF Food & Beverage Production UNIT – I INTRODUCTION TO THE ART OF COOKERY Unit-II Aims & Objectives of Cooking food UNIT III Preparation of Ingredients Unit-IV Equipment used in kitchen UNIT-V KITCHEN ORGANISATION UNIT-VI METHODS OF COOKING UNIT VII STOCKS ‚GLAZES‚SAUCES AND SOUPS UNIT-VIII: BASIC PREPERATIONS UNIT IX FOOD COMODITIES UNIT – I INTRODUCTION TO THE ART OF COOKERY 1.1 Development of the
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