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Unacceptable employee behavior ultimately results in higher prices for consumers. Members of the Indiana Hospitality and Restaurant Association were surveyed about the practices being used to safeguard their assets and control employee deviance in food service. They were also asked to estimate the losses that result from employee theft. This information was used to investigate whether certain policies and procedures were more effective than others in limiting their losses.
Ghiselli, Richard F. and Ismail, Joseph A.
"Gauging Employee Theft and Other Unacceptable Behaviors in Food Service Operations,"
2, Article 3.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol13/iss2/3