Employee theft in beverage operations and an effective system of control

Document Type



Master of Science (MS)


Hospitality Management

Date of Defense



Employee theft in a beverage operation can cause critical management problems. The dollar amounts involved are large enough to tremendously influence the cost effectiveness of the total business operation.

This subject has been investigated by means of a review of written material pertinent to the theft problem within beverage operation. To further explain the problem, the author has drawn upon his actual work experience as well as his experience as an instructor in this field.

The problem of employee theft is not limited to the personnel in any particular job category. In this case, the possibility of theft extends from the entry level positions throughout the organization to top management. A method of control then becomes the primary emphasis of the author's work.

This comprehensive control system for inventory, from purchasing to the delivery of the goods to the consumer, has the capability of reducing the opportunity for employee theft. In addition, the system can provide management with inventory information, cost per serving, customer preferences, etc. The control system is, therefore, not limited to controlling the opportunities for t-heft but can be utilized as an effective management tool as well. All of the benefits of the system can lead to better management and greater cost effectiveness of the beverage operation.



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