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via email! (requires Acrobat Reader) Item Number: DL-PIT171 What others are saying about Preventing Internal Theft? "Reduce your vulnerability to theft by knowing exactly how bartenders steal and how you can stop it. The facts are clear. This book will pay for itself many times over, even before you finish reading it. This information is invaluable to the beverage operator." Cheers Magazine "Plotkin identifies more of the most common and creative pilferage schemes – and ways to thwart them. For just $19.95 – the cost of this book – you'll save literally thousands." Service that Sells Newsletter "Have you had a spike in pour cost percentages? The bar is one of the most profitable areas of the restaurant business and very vulnerable to theft. 'Preventing Internal Theft identifies the most common pilferage schemes—and ways to thwart them. A thieving bartender can literally steal a business into financial submission'." TH Strenk, Restaurant Business Book Description More than ever before, preventative measures are necessary to ensure that your revenues make it to your bottom line. Reduce your vulnerability to theft with easy to implement procedures and measures with this all new 2nd edition of our best-selling book on theft behind commercial bars and how to prevent it. Inside the book Introduction Chapter 1: Exploring the Causes of Theft The Process of Rationalizing Theft Chapter 2: Bartender Theft Illicit Practices and Schemes Chapter 3: Preventative Measures Section I: Prevention Through Beverage Operations Analysis and Inventory Control Pour Cost Analysis: The Profitability Barometer Analyzing Pour Cost Bar Productivity: Spotting the Fingerprints of Theft Analyzing Productivity Inventory Control: Creating an Internal Audit Trail Cradle to Grave Accounting Section II: Theft Prevention Through Policies and Procedures Section III: Theft Prevention Through Proactive Management Mid-Shift "Z" Readings Maintaining a Separate Source for Making Change Implementing Cash Controls Bar Staff not Privy to the Operation's Pour Costs Use of a Drop Box Bottle Tagging Drink Ticket Ledger Maintained Use of Mirrors and Track Lighting Hidden Video Cameras Hydrometers Spotting or Shopping Services Liquor Portioning Guidelines and Techniques Screening Prospective Employees Top Ten Indicators You're Getting Ripped Off Chapter 4: How Other Employees Steal Section I: How Cocktail Servers Steal Working Alone Section II: How Cocktail Servers Steal Working with Bartenders Section III: How Food Servers Steal Section IV: How Managers Steal Chapter 5: Defending Against Other Employee Theft Section I: Preventing Cocktail Server Theft Use of a P.O.S. System to "Precheck" Cocktail Server Drink Orders Productivity Analysis for Detecting Cocktail Server Theft Section II: Preventing Food Server Theft Use of a P.O.S. System to "Precheck" Server Drink Orders Management to Maintain Ledger of Server's Guest Check Serial Numbers All Server Claims of Spillage Should be Investigated No Beverages for Personal Consumption Given to Servers from the Bar Section III: Preventing Manager Theft Delegation of all Cash Handling Responsibilities and Reconciling Register or P.O.S. to the Bookkeeper Securing the Operation's Inventory from Manager Theft Chapter 6: Limiting Losses Through Human Resource Management Hiring the Best Bartenders the First Time Around An Employee Handbook and Its Affect on Internal Theft Reducing Bartender Turnover and Its Affect on Internal Theft Reducing Bartender Turnover Mismanagement of Employees and Its Affect on Internal Theft Substance Abuse and Its Affect on Internal Theft The Legal Aspects of Employee Disengagement |
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