by Stephen G. Miller

Protecting Restaurant Profits is a complete, up-to-date guide giving restaurant operators, managers, and security personnel a comprehensive body of work on preventing profit losses.

This text explains how restaurateurs can set up modern security programs which address these internal and external changes, and it presents model policies and procedures which, when implemented, are proven crime deterrents.

Part I provides an understanding of employee theft and a strong, practical control tool for preventing it. These chapters explain why managers must be aware of the nature and extent of employee theft, the conditions which encourage it, and the steps necessary to implement an effective theft-prevention program.

Part II focuses on internal threats to restaurant security. These include robbery, burglary, fraud, forgery, larceny, vandalism, and extortion. The last chapters define the various types of external threats, present common prevention techniques, and give other general advice on reducing external problems in restaurants.

Protecting Restaurant Profits presents information that will help industry operators and managers develop effective security programs that will curb crime and protect profits.

Contents

1. An Overview of Internal Control
   1. The Way to Begin: Screening Employees
   2. Employees Who Steal
   3. Recognizing Internal Theft
   4. Theft-Control Techniques
   5. Operating and Accounting Controls
   6. Communicating with Employees
   7. Using Detectives to Investigate Theft
   8. Employee Questioning

2. An Overview of the External Dimension
   9. Robbery and Burglary
   10. External Fraud and Forgery: Ever Increasing Problems
   11. Other External Threats
   12. What's Ahead

   Glossary
   Index

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