ORGANIZATIONAL AND ECONOMIC PROPERTIES OF A SLAUGHTERHOUSE
Keywords:
slaughterhouse, analysis, business, meat and meat products, conditions, resultsAbstract
The aim of the study was to analyze the organizational and economic properties of an enterprise (slaughterhouse) for the production and trade of meat and meat processed products. The results of a two-year analysis of meat and meat products production was shown. The analysis involves the business relationship between organizational-economic and technical-technological segments of an enterprise as well.
Downloads
References
2. Гогић, П. (2005): Теорија трошкова са калкулацијама у производњи и преради пољопривредних производа. Пољопривредни факултет Универзитета у Београду, Београд – Земун.
3. Родић, Ј., Вукелић, Г. (2003): Теорија и анализа биланса Пољопривредни факултет Универзитата у Београду, Београд – Земун.
4. Документација добијена у кланици.
5. Статистички годишњак Србије и Црне Горе, СЗС (2004) Београд.
6. www.stocarstvo.com
7. www.poslovnapolitika.co.yu
8. www.ekonomist.co.yu