What are two signs that your food and beverage operation has been a target of employee theft?What are two operational methods that can help decrease the likelihood of theft?

Hospitality Management – Assignment 1 Part 2

What are two signs that your food and beverage operation has been a target of employee theft?

What are two operational methods that can help decrease the likelihood of theft?

In addition to the “FACES” of theft, what other items may be subject to theft?
Content

Describe the roles and responsibilities of various Back of House staff,

Explain the importance of kitchen layouts to determine product storage, food preparation, and service areas,

Describe the operational and control systems required for purchasing and receiving product, and

Discuss the benefits and limitations of perpetual and periodic food inventory control systems.