On Mon, 21 Jun 2010 11:09:04 -0700, Dimitri wrote:

> "ChattyCathy" > wrote in message
> news:AmNTn.15775$aS3.10263@hurricane...
>> http://www.recfoodcooking.com
>> --
>> Cheers
>> Chatty Cathy
>>
>
> Barcodes allow for better management of inventory as well as a decrease in
> errors. This either increases profits or lowers prices or both.
>
> Most shelf identifiers (barcodes) include not only the price of the item but
> also a cost per unit. If one is the shopper in the family id behooves them
> to pay attention to the price of the items they use.

Behooves. Haven't heard that term in years <lol>. However, I think it's
one of those "It was a good idea at the time" things. "They" i.e. the
barcode boffins didn't take into account a) garbage in, garbage out - e.g.
I took a tin of tomatoes to the check-out the other day that allegedly
cost 50 bucks instead of 50 cents - had to raise hell about it before a
'supervisor' was called to sort it out; b) how 'inventive' the staff could
be in making the system work to their advantage e.g. cases of purposely
'fixing' the system to reflect the wrong pricing on certain items - and
last but not least... c) shoppers with less than optimal eyesight who find
it difficult to read the shelf tags - if they are actually even *there*.

--
Cheers
Chatty Cathy