THEORETICAL AND METHODICAL BASES OF CONSTRUCTING THE ACCOUNTING SYSTEM AND COST ANALYSIS FOR THE PRODUCTION COST OF THE FOOD INDUSTRY OF KAZAKHSTAN

Saule Spatayeva; Diana Ismailova; Almagul Nurgalieva

doi:10.12955/cbup.v3.598

Saule Spatayeva Varna Free University (Bulgaria), Kazakh Agrotechnical University named after S. Seifullin
Diana Ismailova Academy of Imageology
Almagul Nurgalieva Academy of Imageology

DOI: https://doi.org/10.12955/cbup.v3.598

Keywords: costs, expenses, calculation, domestic, production, methods, management

Abstract

Theoretical and practical significance of the work consists of the fact that the proposed development will result in scientific achievements in the field of accounting and cost analysis of finished products and their application in practice. The theoretical value boils down to accounting for the cost of production using the principles of International Financial Reporting Standards (IFRS), structural-logical model of factor analysis input intensities of production in the food industry, and improving analytical accounting cost of the finished product by the cost centers and responsibility centers. Research results and proposed guidelines can be used in the food industry as a methodical support to managers and accountants of enterprises. The reliability of the results of the research confirmed their practical use in the food industry.

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