Restaurant Management: Preventing Staff Theft

Author Shane Lambert, a graduate of the University of Alberta, has also taken coursework in Hotel & Restaurant Management from ICS Canada. Drawing on work experience in hotel accounting and restaurant accounting, Lambert offers his insightful ideas to his readers on the topic of 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 could increase company profits drastically.

This publication is about 6300 words in length.