Accounting Information System | Bakery Business
21 Pages5127 Words164 Views
Added on 2019-11-19
Accounting Information System | Bakery Business
Added on 2019-11-19
ShareRelated Documents
Accounting Information System 1Accounting Information System
Accounting Information System 2Executive SummaryThis report discusses and applies a systematic approach of making selection of an appropriateaccounting system in context of bakery business. B Bakers is a mid-sized growing firm, whichexperiences requirement of an accounting software to support business. It is analyzed thatbusiness needs related to accounting information may expand due to growth and due to thisflexible and less complex software is required for this. Xero and MYOB are compared with theeach other in terms of feature and functionalities. On the basis of comparison, Xero isrecommended to the Bakery business due to its more relevancy with the requirements ofaccounting information. Table of Contents
Accounting Information System 3Executive Summary.....................................................................................................................................2Introduction:................................................................................................................................................31.Define Business Process:.....................................................................................................................4a)Business activities/processes of a bakery:........................................................................................42.Develop Business Requirements:........................................................................................................6b)Processes that indispensable to be performed by bakery firm:.........................................................6c)Outcomes of the process:.................................................................................................................83.Determine the systems requirement:....................................................................................................9a)Software Features:...........................................................................................................................94. Software Selection.................................................................................................................................12a) Available Option for Software Vendor..............................................................................................12b) Accounting Software Category.........................................................................................................125. Vendor Selection...................................................................................................................................13a) MYOB vs Xero.................................................................................................................................13b) Most Suitable Vendor (Accounting Software) for Bakery Business..................................................15Conclusion.................................................................................................................................................17References:................................................................................................................................................18
Accounting Information System 4Introduction:This report is prepared to develop the understanding about the accounting information system. Inaddition to this, this report will also consist information about the components of accountinginformation system. B. Bakery is selected for this report. The purpose of this report is to evaluatedifferent accounting software packages and after this evaluation recommending the appropriateaccounting software package to the business.
Accounting Information System 51.Define Business Process:a)Business activities/processes of a bakery:What is a Baker?A specialized type of pastry chef is called a Baker. A baker is someone who mix the ingredientsand bake according to recipes to make different types of breads, pastries, and other baked goods(Hamelman, 2012). The goods which a baker made sold by grocers, restaurants, wholesalers andinstitutional food services. Bakers mainly do the following works:A baker checks the quality of ingredients to be used.A baker prepares equipment that he will use for baking.He set the temperature of an Oven.He measure and weight flour and other ingredients that he will use for baking.He observes the color and state of products being baked. A baker applies glazes, icing and other toppings using spatulas and brushes to make thebaked dish more beautiful and tasty. Business activities/processes of a bakery:Almost every bakery business follows the same steps from start to finish to bake something.These steps ensure that the bakery is producing the best quality bread without compromisingtaste, texture and nutrition. Following are the step that an organization follows to bake:Step one: Ingredient selection and scaling:To make good bread it is very important for a baker to use good ingredients. When a bakerchoosing flour for bread making, he should look for one labeled as “plain flour” or as “breadflour”. Most of the breads are made with the four basic ingredients; water, flour, salt and yeast orsourdough starter (Gamelas, et al., 2016). It is very important choose the best ingredients and
Accounting Information System 6measure those ingredients fairly, they can measure the ingredients in grams in scale becausescaling is much faster and more accurate than measuring in volume. Step two: Mixing:Mixing process involve two stages; the first one is to incorporate ingredients and the second is todevelop the structure dough. A baker can mix the ingredients with hands or he can use machinesfor this work. Dough can be mixed in a tabletop mixer or can be kneaded by hands. Step three: Primary Fermentation:This is the step where the yeast starts to do its work, it covert sugar into carbon dioxide, alcoholand organic acids. A primary fermentation can be sourdough starter or a yeasted starter (Coda, etal., 2014). The primary fermentation time of every dough depending on its formulation.Step four: Divide and pre-shape:This step starts after the dough is properly fermented. In this step baker divide the fermenteddough into the desired size and give the divided piece a pre-shape. Step five: Bench rest:After the dough has been pre-shaped, the baker should provide rest to the dough for a short timebefore final shaping. This bench rest normally takes 15-20 minutes.Step six: Final Shaping: After the bench rest the next step is to making final shape of the dough. There are mainly fourbasic shapes in bread making; the boule (round), the baguette (stick), the pan loaf (a blunt-endedbatard) and the batard (an oval shape). After the shaping of the dough, the dough should be placesomewhere to rest during its final fermentation (Keller and Rouxel, 2016).Step seven: Scoring:
End of preview
Want to access all the pages? Upload your documents or become a member.
Related Documents
Strategic Information System for B Bakery: System Requirements and Software Selectionlg...
|16
|3977
|246
IT 396: Management Information Systems - Deskliblg...
|22
|4391
|338
HA2042 Accounting Information Systemlg...
|18
|4730
|169
Case Study on Usage of ERP and AIS Software in Businesslg...
|21
|4622
|200
Accounting Information System : Assignment Solutionlg...
|15
|3978
|145
Implementation of Accounting Information System: B Bakerylg...
|22
|5497
|86