Costing for Bird's Nest Desserts and Drinks
This week was my lucky week as I did
management accounting which I liked the most. Applying of what
I had learned in the university to the real business was exciting for me.
My objective was doing the costing
for the desserts and juices that sold in outlets. First and foremost, in order for
me to start to do costing I was given the chance to gather information in
Dataran Prima outlet which was the production center for bird’s nest dessert and juices. Ms
Cindy was the outlet manager in Dataran Prima and she taught and briefed me
about how the production of dessert and juices were going on in each process.
Next, I took from her the receipts
for the ingredients that she bought for the desserts and juices. Bird’s nest was
provided in dry form in dry weight for the chef to make the desserts and
juices.
Firstly, in doing the costing I needed
to get the policy from the chef that the amount in gm for the bird nest’s used
in each type of dessert and juice. The company produced 8 types of desserts
with bird’s nest such as crème brulee, lemon infusion, osmanthus jelly, rose
blush jelly, gula Melaka mousse, lime blast and pandan delight. 2 types of bird’s
nest juices which were water chestnut delights and pear delights. The huge
amounts and creative types of desserts and juices were something new that could
attract the buyers.
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| Types of desserts. |
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| Types of bird's nest desserts with labels. |
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| Bird's nest juices. |
I was taught by my supervisor a
special calculation or formulas that converted the dry weight of bird’s nest
into wet weight of bird’s nest in gm. The reason of conversion of dry weight of
bird’s nest into wet weight of bird’s nest paste owning to it made up of
desserts and juices ingredients.
Conclusion
In conclusion, I had learned the correct ways to do costing which showed out the cost of each part very clearly that enabled the decision making. In my opinion, costing was made to ensure the company to provide the best price to the consumers. The best price which was able to cover all the cost of production included labours, raw materials and bird’s nest cost. Due to the costing system for each type of dessert and juices, promotion could be given to boost the sales and prevent of loss. Costing is paramount for setting pricing strategies for the company to compete with the competitors in pricing. From the costing accounting, I improved a lot in setting pricing for the products to ensure the profit margin. Moreover, I got the mindset of finding ways to lower down the production cost as a key measure to stand still and compete in the pricing war. When I graduate, the costing experience that I had in my internship will allow me to catch up faster when I am working soon.
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