Computing : Yields, Costs, Prices

In the book CHARCUTIER. SALUMIERE. WURSTMEISTER. In the chapter “COMPUTING AND CONTROL”, page 141, I propose a complex spreadsheet. You can download it here :

https://skydrive.live.com/edit.aspx?cid=6FCAB7A516EEF0A2&resid=6FCAB7A516EEF0A2%21107&app=Excel

 

It’s purpose is to integrate the actual yields with the known costs of the different production processes to arrive to a cost of product ready for sale. The model is based on an optimum production of dry cured muscles, salami and some sausage. It can be adjusted to take in account any different structure of products

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