Protection of Protection of Food & Beverage Food & Beverage

Presented by thePresented by theInternational Association of International Association of

Certified Surveillance Certified Surveillance ProfessionalsProfessionals

(IACSP)(IACSP)

Cost of Theft and Fraud in Cost of Theft and Fraud in Food and Beverage IndustryFood and Beverage Industry

According to the PPC’s Guide to Fraud According to the PPC’s Guide to Fraud Detection:Detection:““Industry observers estimate that up to five cents of Industry observers estimate that up to five cents of

every dollar of revenue in a restaurant or bar is every dollar of revenue in a restaurant or bar is stolen. Of the five cents, it is estimated that four stolen. Of the five cents, it is estimated that four cents is stolen by employees. Pretax net income for cents is stolen by employees. Pretax net income for successful restaurants and bars is generally successful restaurants and bars is generally between four and ten percent. Therefore, by merely between four and ten percent. Therefore, by merely preventing half of a business's fraud, pretax income preventing half of a business's fraud, pretax income would be significantly improved.would be significantly improved.

Why Does the Restaurant and Bar Why Does the Restaurant and Bar Industry Suffer So Much Fraud?Industry Suffer So Much Fraud?

Vulnerable Assets Vulnerable Assets Cash BusinessesCash Businesses Opportunities for theft and concealment of Opportunities for theft and concealment of

thefttheft Inventory is highly moveable, easily hidden, Inventory is highly moveable, easily hidden,

and consumableand consumable

Poor ControlsPoor Controls Limited Segregation of DutiesLimited Segregation of Duties

Control ProblemsControl Problems

Inadequate segregation of DutiesInadequate segregation of Duties Inadequate personnel screening policies for Inadequate personnel screening policies for

hiring new employeeshiring new employees Dishonest or unethical managementDishonest or unethical management Employee knowledge that there are no spotters Employee knowledge that there are no spotters

or video camerasor video cameras Inadequate financial controlsInadequate financial controls Failure to inform employees about what is Failure to inform employees about what is

considered fraud and how thieves are considered fraud and how thieves are disciplineddisciplined

Control Problems - Control Problems - ContinuedContinued

Failure to require disclosure of relationships Failure to require disclosure of relationships with vendorswith vendors

Failure to maintain accurate personnel records Failure to maintain accurate personnel records of disciplinary actionsof disciplinary actions

Absence of explicit and uniformly applied Absence of explicit and uniformly applied personnel policiespersonnel policies

Lack of internal securityLack of internal security Constantly operating under crisis conditionsConstantly operating under crisis conditions

Common Frauds in Common Frauds in Restaurants - Cash Restaurants - Cash FraudsFrauds

Serves Food and Beverages from Serves Food and Beverages from kitchen or bar without recording kitchen or bar without recording items on the original sales check – items on the original sales check – Either give away the product or Either give away the product or pocket the fundspocket the funds

Collect cash from the customer Collect cash from the customer without a sales check and not without a sales check and not record the sale.record the sale. BuffetBuffet Deli / Snack BarsDeli / Snack Bars

Common Frauds in Common Frauds in Restaurants – Cash Restaurants – Cash FraudsFrauds

Collect cash with the correct sales check and Collect cash with the correct sales check and record the sales check as cancelled or voidrecord the sales check as cancelled or void

Collect cash with the correct sales check and Collect cash with the correct sales check and record it as a charge, with a false signature, to record it as a charge, with a false signature, to a room number or credit card numbera room number or credit card number

Collect cash, but record the sales as a Collect cash, but record the sales as a “customer walkout”. One should always be “customer walkout”. One should always be alert to actual walkouts in all revenue areas.alert to actual walkouts in all revenue areas.

Examples of Methods used to Examples of Methods used to keep track of unrecorded saleskeep track of unrecorded sales

Use change in the lip of the cash Use change in the lip of the cash register as an abacusregister as an abacus

Stack stir sticks, matches, or Stack stir sticks, matches, or toothpicks to the side of the cash toothpicks to the side of the cash registerregister

Move a penny into an empty slot Move a penny into an empty slot in the cash drawer for each dollar in the cash drawer for each dollar takentaken

Use clean glasses in an overhead Use clean glasses in an overhead rack or stacked behind the bar as rack or stacked behind the bar as an abacusan abacus

Examples of Methods used to Examples of Methods used to keep track of unrecorded saleskeep track of unrecorded sales

Arrange dollars in the cash register face down Arrange dollars in the cash register face down if they will stay in the cash register and face up if they will stay in the cash register and face up if they should be removed by the bartenderif they should be removed by the bartender

Shoot a napkin basketball at the trash can and Shoot a napkin basketball at the trash can and count the balls at the end of the shiftcount the balls at the end of the shift

Place a coin in a special tip jar. Every coin Place a coin in a special tip jar. Every coin represents the amount not recordedrepresents the amount not recorded

Keep a calculator by the cash register and Keep a calculator by the cash register and keep track on it keep track on it

Removing Funds From Removing Funds From Drawer by FraudsterDrawer by Fraudster

If the cashier is committing Cash Fraud, If the cashier is committing Cash Fraud, they must get the money out of the they must get the money out of the drawer and pocket the funds.drawer and pocket the funds. If the cashier is allowed to co-mingle the If the cashier is allowed to co-mingle the

funds from the drawer with toke funds or funds from the drawer with toke funds or personal funds then the cashier could use personal funds then the cashier could use this process as a mechanism for removing this process as a mechanism for removing the embezzled funds from the cashier the embezzled funds from the cashier drawer and pocketing the stolen funds.drawer and pocketing the stolen funds.

Removing Funds From Removing Funds From Drawer by FraudsterDrawer by Fraudster

In addition, another mechanism for removing the In addition, another mechanism for removing the funds is to count down the drawer away from funds is to count down the drawer away from surveillance cameras and to remove the funds.surveillance cameras and to remove the funds. The policies and procedures for the department The policies and procedures for the department

should state that the funds must be counted should state that the funds must be counted down under camera.down under camera.

The funds can be removed from the drawer The funds can be removed from the drawer during the transit to the cage. It is recommended during the transit to the cage. It is recommended that there be a predetermined route that cashiers that there be a predetermined route that cashiers must take that is under constant camera must take that is under constant camera coverage. In addition, trips to restroom during the coverage. In addition, trips to restroom during the transit of funds must be prohibited.transit of funds must be prohibited.

Voided TransactionsVoided Transactions

A void is cancellation of a transaction that A void is cancellation of a transaction that was inputted into the computer. The was inputted into the computer. The legitimate void is a reflection of either legitimate void is a reflection of either human error or a computer malfunction. human error or a computer malfunction. Unfortunately, voids can be used by a Unfortunately, voids can be used by a fraudster in order to cancel an actual sale fraudster in order to cancel an actual sale and to pocket the funds.and to pocket the funds.

Voided Transactions-Voided Transactions-CashiersCashiers

As voids represent a mechanism for not recording As voids represent a mechanism for not recording actual sales, it is vital that proper controls exist for actual sales, it is vital that proper controls exist for voids.voids.

All voids should be approved by management with an All voids should be approved by management with an explanation for the void.explanation for the void.

The ability to void should be access controlled in the The ability to void should be access controlled in the POS system and the custody of the custody of the POS system and the custody of the custody of the access cards should be strictly limited to the name on access cards should be strictly limited to the name on the card.the card.

The use of generic cards is a poor control as there is The use of generic cards is a poor control as there is no ability to trace the transaction to the employee no ability to trace the transaction to the employee within the computer system.within the computer system.

Voided Transactions-Voided Transactions-CashiersCashiers

There should be a segregation between There should be a segregation between the employee that conducts the the employee that conducts the transaction and the supervisor that transaction and the supervisor that approves the void. It is a very poor approves the void. It is a very poor system that allows the same employee to system that allows the same employee to conduct both the transaction and approve conduct both the transaction and approve the void.the void.

Voids-Red FlagsVoids-Red Flags

Excessive voids by any particular server or Excessive voids by any particular server or cashiercashier

Voids that are not in the system or has not Voids that are not in the system or has not been approved in the computerbeen approved in the computer

Voids that are approved by the employee Voids that are approved by the employee conducting the transactionconducting the transaction

Supervisor Micros cards in the possession of a Supervisor Micros cards in the possession of a cashier or bartendercashier or bartender

Voids that do not have both copies of the Voids that do not have both copies of the receipt.receipt.

Coupon ManipulationsCoupon Manipulations

Customers may use coupon offers in order to Customers may use coupon offers in order to get a discount on the cost of the meal.get a discount on the cost of the meal.

A cashier or server may collect cash for the A cashier or server may collect cash for the meal, pocket the cash, and use a coupon that meal, pocket the cash, and use a coupon that is in the possession of the cashier/server to is in the possession of the cashier/server to back up the coupon claim in the POS system.back up the coupon claim in the POS system.

Complementary Complementary ManipulationManipulation

If the cashier has access to the comp If the cashier has access to the comp number of a manager and chooses to number of a manager and chooses to assign a meal to that comp number, this assign a meal to that comp number, this is fraud.is fraud.

In order to complete this transaction, the In order to complete this transaction, the managers signature would need to be managers signature would need to be forged on the receiptforged on the receipt

Precheck – Postcheck Precheck – Postcheck SystemSystem

In this type of a system, the server records the In this type of a system, the server records the order in the Point Of System. In this system, order in the Point Of System. In this system, kitchen personnel are prohibited from issuing kitchen personnel are prohibited from issuing any items without the ticket being produced by any items without the ticket being produced by the POS system.the POS system.

NOTE: IT IS VERY IMPORTANT THAT ANY NOTE: IT IS VERY IMPORTANT THAT ANY ITEMS SERVED WITHOUT THE TICKET ITEMS SERVED WITHOUT THE TICKET HAVE PROPER AUTHORIZATIONS!!!HAVE PROPER AUTHORIZATIONS!!!

Normal Procedure For Normal Procedure For Placing OrdersPlacing Orders

The server will take the order from the The server will take the order from the customerscustomers

The order will be inputted into the point of sales The order will be inputted into the point of sales systemsystem

The order will be received in the kitchen on The order will be received in the kitchen on either the monitor or will be printedeither the monitor or will be printed

The product will be prepared and the server will The product will be prepared and the server will deliver the product to the customerdeliver the product to the customer

Server methods of Fraud – Server methods of Fraud – ResalesResales

The server could resale an entire order to another The server could resale an entire order to another customer by doing the following:customer by doing the following: Serve the first customer his order and present him the checkServe the first customer his order and present him the check Customer leaves the funds and the check on the tableCustomer leaves the funds and the check on the table The server pockets the funds and holds on to the receiptThe server pockets the funds and holds on to the receipt When a different customer orders exactly the same thing as When a different customer orders exactly the same thing as

the first, the server DOES NOT put order in through the POS the first, the server DOES NOT put order in through the POS systemsystem

The server gets the cook to make the order without a receipt The server gets the cook to make the order without a receipt or takes the same order that is intended to go to a different or takes the same order that is intended to go to a different customercustomer

Server Methods Of Fraud Server Methods Of Fraud – Resales– Resales

The server presents the The server presents the same receipt that was same receipt that was originally given to the first originally given to the first customer and that is paid customer and that is paid to the cashierto the cashier

THEREFORE, The THEREFORE, The product was served twice product was served twice but only paid to the but only paid to the cashier once.cashier once.

Server Methods Of Fraud Server Methods Of Fraud – Splits– Splits

A different way to handle these resales A different way to handle these resales would be through splits as that would would be through splits as that would work as follows:work as follows: A party with multiple customers would be A party with multiple customers would be

servedserved The party would be presented with a checkThe party would be presented with a check The check would be paid at the tableThe check would be paid at the table The check would then be split off and re-sold The check would then be split off and re-sold

to other customers as stated before.to other customers as stated before.

Server VoidsServer Voids A server in conjunction with a cashier can A server in conjunction with a cashier can

use voids as a mechanism for voiding use voids as a mechanism for voiding legitimate transactions. If a ticket is voided legitimate transactions. If a ticket is voided after the product is served then that can be after the product is served then that can be indicative of one of two situations:indicative of one of two situations: The customer paid for the product and then the The customer paid for the product and then the

transaction was voided off and the revenue was transaction was voided off and the revenue was never realized by company.never realized by company.

The customer never paid for product, but received The customer never paid for product, but received it for freeit for free

NOTE: These voids will show up in the NOTE: These voids will show up in the kitchen, and alert chefs would detect a kitchen, and alert chefs would detect a problem. Voids after the outlet closes is an problem. Voids after the outlet closes is an indicator of fraud.indicator of fraud.

Point Of Sales Access Point Of Sales Access CardsCards

Every Server and Cashier has their own access card, Every Server and Cashier has their own access card, with their own access levels.with their own access levels.

Segregation of the cash handling and void functions is Segregation of the cash handling and void functions is an important control.an important control.

Each Food and Beverage Department should have a Each Food and Beverage Department should have a strict policy that states that the Point Of System Access strict policy that states that the Point Of System Access Cards or passwords cannot be shared or given to Cards or passwords cannot be shared or given to anyone. They must remain in the custody of the person anyone. They must remain in the custody of the person assigned the access card.assigned the access card.

The access card controls insure that proper The access card controls insure that proper segregation of duties are enforced and followed.segregation of duties are enforced and followed.

Walkouts or SkipsWalkouts or Skips

A guest is said to walked a check when A guest is said to walked a check when he or she has consumed a product but he or she has consumed a product but has left the foodservice operation without has left the foodservice operation without paying the bill.paying the bill.

Steps to Reduce Guest Steps to Reduce Guest Walk Outs or SkipsWalk Outs or Skips If the custom of your restaurant is that If the custom of your restaurant is that

guests order and consume their food prior to guests order and consume their food prior to you receiving payment, instruct servers to you receiving payment, instruct servers to present the bill for the food promptly when present the bill for the food promptly when the guests have finished.the guests have finished.

If your facility has a cashier or hosts in a If your facility has a cashier or hosts in a central location in the dining area, have that central location in the dining area, have that cashier or host available and visible at all cashier or host available and visible at all timestimes

If your facility operates in such a manner that If your facility operates in such a manner that each server collects for his or her own each server collects for his or her own guest’s charges, instruct the servers to return guest’s charges, instruct the servers to return to the table promptly after presenting the to the table promptly after presenting the guest’s bill to secure a form of payment.guest’s bill to secure a form of payment.

Steps to Reduce Guest Steps to Reduce Guest Walk Outs or SkipsWalk Outs or Skips

Train employees to be observant of exit doors Train employees to be observant of exit doors near restrooms or other areas of the facility near restrooms or other areas of the facility that may provide an unscrupulous guest the that may provide an unscrupulous guest the opportunity to exit the dining area without being opportunity to exit the dining area without being easily seeneasily seen

Upon approaching a guest who has left without Upon approaching a guest who has left without paying the bill, the manager or security should paying the bill, the manager or security should ask if the guest has inadvertently “forgotten” to ask if the guest has inadvertently “forgotten” to pay. In most cases, the guest will pay the bill.pay. In most cases, the guest will pay the bill.

Steps To Reduce Guest Steps To Reduce Guest Walk Outs Or SkipsWalk Outs Or Skips

Should a guest refuse to pay or flees the Should a guest refuse to pay or flees the scene, supervisor should note the following:scene, supervisor should note the following: Number of guests involvedNumber of guests involved Amount of the billAmount of the bill Physical Description of the guest's)Physical Description of the guest's) Time and Date of the incidentTime and Date of the incident Name of the server(s) who actually served the guestName of the server(s) who actually served the guest Notify SurveillanceNotify Surveillance

Use of Walkout Claims To Use of Walkout Claims To Commit FraudCommit Fraud

Since walkout claims is a method for Since walkout claims is a method for servers to commit fraud, supervisors and servers to commit fraud, supervisors and management should do the following:management should do the following: Run an open check report on a regular basis Run an open check report on a regular basis

in order to determine if checks are open for in order to determine if checks are open for lengthy periodslengthy periods

Keep track of walkouts for each server and Keep track of walkouts for each server and investigate unusual patternsinvestigate unusual patterns

Cash Overages and Cash Overages and ShortagesShortages Frequent cash overages or shortages Frequent cash overages or shortages

may be signs of fraudulent activity.may be signs of fraudulent activity. Cash Shortages can be an indicator of Cash Shortages can be an indicator of

direct theft of revenues.direct theft of revenues. Cash overages can indicate an attempt Cash overages can indicate an attempt

to steal, but failed to keep track of money to steal, but failed to keep track of money needed to remove from drawer in order needed to remove from drawer in order to reconcile the drawer.to reconcile the drawer.

Analytical ProceduresAnalytical Procedures

In order to detect fraud, it is imperative In order to detect fraud, it is imperative that management monitor computer that management monitor computer generated reports and exception reports generated reports and exception reports in order to identify suspicious activities.in order to identify suspicious activities.

Open Check ReportsOpen Check Reports

This report should be run during regular This report should be run during regular intervals each shift. It will show the intervals each shift. It will show the tickets that are still open, yet the tickets that are still open, yet the customer is no longer at the table.customer is no longer at the table. Possible walkoutPossible walkout Server holding on to funds Server holding on to funds Possible Resale or splitsPossible Resale or splits

Closed Check ReportsClosed Check Reports

This report should be analyzed for:This report should be analyzed for: SplitsSplits Combined checksCombined checks VoidsVoids

Variance ReportsVariance Reports

Variance Reports should be monitored Variance Reports should be monitored on a daily basis in order to monitor the on a daily basis in order to monitor the cash handling of the cashiers. Any cash handling of the cashiers. Any significant variance should be significant variance should be investigated for possible fraud.investigated for possible fraud.

All voids should be investigated in order All voids should be investigated in order to insure that proper authorization levels to insure that proper authorization levels were adhered to. In additions patterns were adhered to. In additions patterns should be detected and investigated.should be detected and investigated.

Food & BeverageFood & BeverageBack of the HouseBack of the House

Theft – Major ProblemTheft – Major Problem

Theft of Food and alcoholic beverage Theft of Food and alcoholic beverage inventory is a major problem for inventory is a major problem for restaurants and bars. Food and alcoholic restaurants and bars. Food and alcoholic beverages are highly transportable, used beverages are highly transportable, used by almost everyone, and once stolen, are by almost everyone, and once stolen, are almost impossible to identify as almost impossible to identify as belonging to the restaurant or bar. Unlike belonging to the restaurant or bar. Unlike computer inventory, a box of steaks does computer inventory, a box of steaks does not include serial numbers.not include serial numbers.

Methods to Reduce TheftMethods to Reduce Theft

Expensive food frequently Expensive food frequently kept in locked refrigerators kept in locked refrigerators or freezersor freezers

Most restaurants count food Most restaurants count food inventory monthlyinventory monthly

Some restaurants count Some restaurants count expensive (steak and expensive (steak and seafood) and frequently seafood) and frequently used inventory dailyused inventory daily

Methods Used To Steal Methods Used To Steal FoodFood

Wrap meat or seafood in paper and place Wrap meat or seafood in paper and place it into the trash, put the trash outside, and it into the trash, put the trash outside, and retrieve the food after closing timeretrieve the food after closing time

Steal boxes of meat from the freezer or Steal boxes of meat from the freezer or refrigerator after hours.refrigerator after hours.

Serve family members or friends in the Serve family members or friends in the kitchenkitchen

Reasons that can explain Reasons that can explain variances in Food Percentagesvariances in Food Percentages

Employee FraudEmployee Fraud Cost IncreasesCost Increases WasteWaste SpoilageSpoilage Poor Receiving ProceduresPoor Receiving Procedures

Detection MethodsDetection Methods

Count the three or four quickest moving items Count the three or four quickest moving items before openingbefore opening

Recount inventory during or after the Recount inventory during or after the suspected shiftsuspected shift

Reconcile the reduction in inventory to sales as Reconcile the reduction in inventory to sales as recorded in the Micros systemrecorded in the Micros system

If management suspects that employees are If management suspects that employees are wrapping food and placing it in the garbage, wrapping food and placing it in the garbage, the investigator can rake the garbage.the investigator can rake the garbage.

Spotters and Cameras can be used to identify Spotters and Cameras can be used to identify employees who are stealing during their shiftsemployees who are stealing during their shifts

PoliciesPolicies

It is very important that policies regarding It is very important that policies regarding what food items can legitimately be eaten what food items can legitimately be eaten or taken home be developed and or taken home be developed and implementedimplemented

The goal is to make it difficult to remove The goal is to make it difficult to remove food from storage without authorization.food from storage without authorization.

THERE MUST BE A GOOD CONTROL THERE MUST BE A GOOD CONTROL SYSTEMS IN PLACESYSTEMS IN PLACE

Importance of Product Importance of Product SecuritySecurity

When you think of inventory items in When you think of inventory items in terms of their sales value, it becomes terms of their sales value, it becomes clear why product security is of the clear why product security is of the utmost importance. As such, systems utmost importance. As such, systems must be in place to reduce employee, must be in place to reduce employee, vendor, and guest theft to the lowest vendor, and guest theft to the lowest possible level.possible level.

Product Security TipsProduct Security Tips

Keep all storage areas locked and secureKeep all storage areas locked and secure Issue food only with proper authorization and Issue food only with proper authorization and

management approvalmanagement approval Monitor the use if all carryoversMonitor the use if all carryovers Do not allow food to be prepared unless a Do not allow food to be prepared unless a

guest check or written request precedes the guest check or written request precedes the authorizationauthorization

Maintain an active inventory management Maintain an active inventory management systemsystem

Product Security TipsProduct Security Tips

Ensure that all food received is verified Ensure that all food received is verified and signedand signed

Ensure that transfers from one outlet to Ensure that transfers from one outlet to another are properly accounted for another are properly accounted for

Conduct systematic physical inventoriesConduct systematic physical inventories Do not allow employees to remove food Do not allow employees to remove food

from premises without backdoor pass.from premises without backdoor pass.

Receiving Product from Receiving Product from WarehouseWarehouse

When the product is delivered to the outlet, it is When the product is delivered to the outlet, it is imperative that the FOOD DEPARTMENT imperative that the FOOD DEPARTMENT VERIFY THE delivery.VERIFY THE delivery.

Insure:Insure: PRODUCT MATCHES THE REQUISITIONPRODUCT MATCHES THE REQUISITION COUNT MATCHES THE REQUISITIONCOUNT MATCHES THE REQUISITION QUALITY CHECKQUALITY CHECK

The Food department functions as a check The Food department functions as a check against the warehouse department in order to against the warehouse department in order to insure that what was ordered was actually insure that what was ordered was actually delivered.delivered.

Receiving Product from Receiving Product from WarehouseWarehouse

The product needs to be accepted The product needs to be accepted immediately upon delivery. IT SHOULD immediately upon delivery. IT SHOULD NEVER BE STORED IN AN UNSECURE NEVER BE STORED IN AN UNSECURE AREA for verification later!!!AREA for verification later!!!

Vendor DeliveriesVendor Deliveries

If a vendor is permitted direct access to If a vendor is permitted direct access to the Food and Beverage Storage areas, it the Food and Beverage Storage areas, it is imperative that the vendor be escorted is imperative that the vendor be escorted by one of our employees and that all by one of our employees and that all product is verified prior to storage.product is verified prior to storage.

POS Quick Reference POS Quick Reference GuideGuide Review Available Auditing ReportsReview Available Auditing Reports

Over and ShortOver and Short Identify trends/patternsIdentify trends/patterns Observe for “Sore Thumb” activity (JDLR)Observe for “Sore Thumb” activity (JDLR)

Cost of SalesCost of Sales Venues whose cost of sales is high (beginning of month Venues whose cost of sales is high (beginning of month

is usually always high due to restocking)is usually always high due to restocking) Business does or does not justify the costsBusiness does or does not justify the costs

Keep in contact with Food and Beverage management Keep in contact with Food and Beverage management regarding these reports for clarification of suspicious activity regarding these reports for clarification of suspicious activity that may already have an answer.that may already have an answer.

POS Quick Reference POS Quick Reference GuideGuide

Identify Promotions Accepted at POS Identify Promotions Accepted at POS and their and their requirementsrequirements Coupons Coupons

MarketingMarketing Player’s Club/PromosPlayer’s Club/Promos MailersMailers

CompsComps HardHard MarketingMarketing

DiscountsDiscounts EmployeeEmployee PercentagePercentage SpecialSpecial

POS Quick Reference POS Quick Reference GuideGuide

Review Player Tracking system reports and accounts for:Review Player Tracking system reports and accounts for: Transactions of concern that may reveal:Transactions of concern that may reveal:

Internal fraud involving the Issuing and/or manipulation of above Internal fraud involving the Issuing and/or manipulation of above promotionspromotions

Trends/patterns in specific employee’s and/or guest’s activityTrends/patterns in specific employee’s and/or guest’s activity Unauthorized issuance of comps/coupons to a non-deserving guestUnauthorized issuance of comps/coupons to a non-deserving guest

Obtain access to POS data manager application(s) Obtain access to POS data manager application(s) MICROS - X-ManagerMICROS - X-Manager Info Genesis - ?Info Genesis - ? Speak with IT department concerning authorizationSpeak with IT department concerning authorization Review POS transactionsReview POS transactions

Compare to videoCompare to video Clarify suspicious activity/transactionsClarify suspicious activity/transactions Identify transaction(s) detailsIdentify transaction(s) details

POS Quick Reference POS Quick Reference GuideGuide

Obtain ALL information available prior Obtain ALL information available prior to reporting observed activity to the to reporting observed activity to the responsible management. Be sure responsible management. Be sure information is organized in information is organized in chronological order and outlined in chronological order and outlined in the simplest form for management’s the simplest form for management’s understanding.understanding.

QuestionsQuestions