Listen to Coronavirus Patient Zero
The aim of this book is to provide a better understanding with as to how to coordinate and improve decisions about product life cycle, process and supply chain design to improve new product development. The conclusions are based upon original research of supply chain management and new product development in numerous industries.
Theft can be one of the hardest challenges a bar or restaurant manager faces. Theft is hard to detect, hard to stop, and unfortunately very common in the restaurant industry. It is by no means impossible for trusted employees to steal hundreds and hundreds of dollars each night. This can eat into revenue and profit. This can limit the ability of a business to grow and expand. At the very bottom of it all, this is just wrong. Often, a manager surrounded by thieves, will not even know they are there, slowly lining their pockets. They just don't even know they are there, let alone how to stop them. From my experience in the corporate world, the techniques in this book are rarely if ever taught, but they are desperately needed by many managers. In this book, I will explain exactly how employees can steal from you and I will teach you how to put a stop to it.
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