1 Topic by poncho1234 (edited by poncho1234 03/24/2017 09:34:23 pm)

  • From: Colombia
  • Registered: 12/29/2014
  • Posts: 629

Topic: Advice for abattoir / butchers

Does anyone have experience using FA for an abattoir / butchers business?
The animals will be bought live then slaughtered and butchered to various cuts. Very nearly all of the animal has some value, though like most processes there is a wastage.

How can the inventory be organized to reflect this?

At the moment I can only think that after the animal has been butchered, the various cuts, etc are weighed off an then these weights are entered into FA

Is there another way?

Can the purchase pricing unit in Items & Inventory be used? For example buy cow of a known weight (500kg) 8% of which is rump steak so system enters 40kg of rump steak into the system.

Can the kit function be used in reverse?

Any advice welcome

The FrontAccounting Wiki(Manual, examples, tips, setup info, links to accounting sites, etc) https://frontaccounting.com/fawiki/
  • From: Singapore, India, Chennai
  • Registered: 05/02/2009
  • Posts: 6,160

Re: Advice for abattoir / butchers

Assembly / Manufacture

apmuthu's Website

  • From: Colombia
  • Registered: 12/29/2014
  • Posts: 629

Re: Advice for abattoir / butchers

How would this work Apmuthu?

Enter the components in, but then get the same components out?

Or are you talking about disassembly?

The FrontAccounting Wiki(Manual, examples, tips, setup info, links to accounting sites, etc) https://frontaccounting.com/fawiki/
  • From: Singapore, India, Chennai
  • Registered: 05/02/2009
  • Posts: 6,160

Re: Advice for abattoir / butchers

Manufacture is more like it.
Issue 1 cow (or 500 Kg cow)
Manufacture 40 Kg Rump Steak.

If the units are related, then use unit factor of input and output items:
Issue 500 Kg Cow
Unit Factor 0.08 Kg Cow = 1 Kg Rump Steak, ie., 40 Kg Rump Steak.

apmuthu's Website