Meat Tag & Advantages

Tagging food serves many purposes:

1. It aids the control of expensive food.
2. It requires the receiving clerk to weigh percentage record each item and to check against the specific purchase specification weight range.
3. It assists in obtaining a more accurate daily food cost percentage figure.
4. It assists in controlling the stock levels of these items.

The operation of tagging of expensive items is as follows.

1. On receiving the items, they are checked against the purchase specification as to be acceptable or not.
2. If suitable, a tag is made out for each item received, the main information is taken from the invoice or note. The weight recorded on the tag being obtained actually weighing each item individually.
3. The tag is then separated along the perforation with the control office copies of the invoice or delivery note and the kitchen copy being attached with string or wire to the food item.
4. When the item is issued, at a later date, to the kitchen for use, the tag attached to the item is removed and send to control with the date of issue filled in.
5. The control office will usually operate a reconciliation of meat tags form, recording the tags received from the receiving department and from the kitchen. Thus the total value of tags of each specific expensive item would be known for.

ADVANTAGES OF MEAT TAG

• Facilitation and supplementation of inventory records and the checking process.
• Shortage and discrepancies- Check
• Assurance of checking procedures.
• Assists the FIFO procedures.
• Reweighing is eliminated.
• It helps in the calculation of meat costs per day.
• It helps in comparative evaluation of meat.
• It helps for reordering of stock.
• It aids in tracing the origin of meat in case of a problem.
• It helps to keep a strict control in general.
• Items are sent to respective storage areas.