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2008042904153301312032

2008042904153301312032

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Published by: dinnapiggy on Jan 28, 2012
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01/31/2013

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ANALISIS BIAYA - VOLUME - LABA SEBAGAIALAT BANTU PERENCANAAN LABA( STUDI KASUS PADA “QUALITY” HOTEL YOGYAKARTA )
SKRIPSIOleh :Nama : Yunita WulandariNomor Mahasiswa : 01312032
 FAKULTAS EKONOMI
 
UNIVERSITAS ISLAM INDONESIAYOGYAKARTA2006
 
DAFTAR ISI
HalamanHalaman Judul……………………………………………………………………... iHalaman Sampul Depan Skripsi…………………………………………………iiHalaman Judul Skripsi……………………………………………………………... iiiHalaman Pengesahan Skripsi………………………………………………………. ivHalaman Pernyataan Bebas Plagiarisme…………………………………………… vHalaman Persembahan…………………………………………………………….. viMotto………………………………………………………………………………. viiAbstrak……………………………………………………………………………. viiiKata pengantar……………………………………………………………………. ixDaftar Isi………………………………………………………………………….. xiDaftar Gambar…………………………………………………………………… .xivDaftar Tabel………………………………………………………………………. xvDaftar Lampiran………………………………………………………………….. xviBAB I PENDAHULUAN1.1. Latar Belakang Masalah……………………………………………………11.2. Perumusan Masalah………………………………………………………….. 41.3. Tujuan Penelitian…………………………………………………………….. 51.4. Manfaat Penelitian…………………………………………………………… 5BAB II KAJIAN PUSTAKA2.1. Pengertian
 Break Even
……………………………………………………….. 72.2. Asumsi-asumsi dalam Analisis
 Break Even
………………………………….. 82.3. Penggolongan Biaya………………………………………………………….. 92.4. Cara Menghitung Tingkat
 Break Even
………………………………………. 11xi
 
2.5. Perubahan-perubahan yang Mempengaruhi
 Break Even
…………………… 152.6. Perencanaan Laba .………………………………………………………….. 182.7. Tingkat Keamanan (
 Margin Of Safety
)…………………………………….. 20BAB III METODE PENELITIAN3.1. Metode Penelitian…………………………………………………………… 233.2. Data dan Teknik Pengumpulan Data……………………………………….. 233.3. Pengukuran dan Metode Analisis Data…………………………………….. 25BAB IV ANALISIS DATA DAN PEMBAHASAN4.1. Gambaran Umum Perusahaan………………………………………………. 284.1.1. Sejarah Singkat Berdirinya “Quality” Hotel Yogyakarta…………….. 294.1.2. Misi, Visi dan Motto “Quality” Hotel Yogyakarta................................ 304.1.3. Fasilitas Fasilitas “Quality” Hotel Yogyakarta................................... 334.1.4. Struktur Organisasi “Quality” Hotel Yogyakarta................................. 374.2. Volume Operasional Penjualan ..................................................................... 384.2.1. Volume Operasional Penjualan Kamar Hotel....................................... 404.2.2. Volume Operasional Penjualan Restaurant dan Bar............................. 414.2.3. Volume Operasional Penjualan
 Meeting Room
.................................... 424.2.4. Volume Operasional Penjualan Lainnya............................................... 434.2.5. Prosentase Volume Operasional Penjualan........................................... 434.3. Biaya Biaya yang Terjadi............................................................................ 454.4. Perhitungan Biaya dan Laba........................................................................... 484.5. Analisis Biaya................................................................................................. 494.6. Analisis
 Break Even Point 
…………………………………………………. 534.7. Perencanaan Laba………………………………………………………….. 544.8.
 Margin Of Safety
………………………………………………………….. 56
 
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