Restaurant Management: Preventing Staff Theft

by Shane Lambert

This publication is about 6300 words in length.

Author Shane Lambert, drawing on work experience in hotel accounting and restaurant accounting, offers his ideas to his readers on the topic food theft and how to prevent it. From deliberately overcooking orders to under-filling shot glasses, Lambert highlights several ways that staff of restaurants are able to steal from their employers (or even their customers). In doing so, Lambert aims to educate his readers on how to prevent theft in their own establishments, something that would increase company profits.

Cover photo purchased from BigStockPhoto.com. Username: looby. Stock Photo 2378036.

27 pages, Kindle Edition

First published October 12, 2013

About the author

Worked on a novel for a number of years: THE SUIT IN THE BACK PACK - Part 1.

DOWN AND OUT IN THE CANADIAN ROCKIES

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