NCJ Number
69290
Date Published
1974
Length
52 pages
Annotation
THIS GUIDE, THE SECOND IN A TWO PART SERIES ON RESTAURANT AND BAR SECURITY, DISCUSSES CONTROLLING THE FRONT OF THE HOUSE OPERATION (WHERE THE CUSTOMERS ARE SERVED) AND GUARDING THE CASH RECEIPTS.
Abstract
SO THAT THE FRONT OF THE HOUSE OPERATION RUNS/SMOOTHLY AND PROFITS ARE PROTECTED, MANAGEMENT NEEDS TO FOLLOW GOOD BUSINESS PROCEDURES AS WELL AS IMPLEMENT STANDARD SECURITY PRECAUTIONS. FOR EXAMPLE, CARRY-OUT OPERATIONS REQUIRE SPECIFIC MEASURES TO MAINTAIN THE VOLUME THAT IS THE BASIS OF THE PROFIT. BECAUSE THERE IS NO TIME FOR EMPLOYEE THEFT (ALTHOUGH EMPLOYEE CASH REGISTER ERROR), IS A POSSIBILITY THE GREATEST PROBLEM IS CUSTOMER RELATIONS. THUS, MANAGERS OF THESE OPERATIONS SHOULD BE MORE AWARE OF CLEANLINESS, SPEED OF SERVICE, ATTRACTIVE FOOD DISPLAY, AND CONTROL OF THE CUSTOMER SERVICE AREA. BAR LOSSES, A MAJOR CONCERN TO RESTAURATEURS, OCCUR THROUGH THE STAFF OVER POURING OR SWITCHING BRANDS OR WATERING-DOWN SUPPLIES AND EMPLOYEE DRINKING. ADEQUATE SUPERVISION OF BAR OPERATIONS CAN HELP PREVENT THESE PROBLEMS. IN ADDITION TO THESE KINDS OF SECURITY ISSUES, THIS MANUAL COVERS LOSSES FROM OTHER SOURCES SUCH AS FIRE, ROBBERY, AND BURGLARY. MANAGEMENT LIABILITY IS DISCUSSED FOR ALL CIRCUMSTANCES. CASH REGISTER THEFT AND COUNTERMEASURES ARE REVIEWED. RECOMMENDATIONS INCLUDE ESTABLISHING ALARM SYSTEMS, STRESSING CRIME PREVENTION PROCEDURES TO EMPLOYEES, AND STRESSING HAZARDS TO SELF-ARMING. FOR THE FIRST PART OF THE SERIES, SEE NCJ 69289.