Safety is becoming a major issue. While presently many publicans enjoy the security of a public liability policy through their insurers, such policies have been discontinued in the United States. Increasingly in Ireland, England and Europe insurance companies have been increasing their restrictions and rules etc., which govern such policies. It is likely therefore in the next few years that we will see an end to public liability insurance as currently experienced. Review insurance cover. Malicious damage compensation is not available from Local Authorities.
Staff training should include therefore direction in regard to safety measures to ensure that your pub is safe for people to drink in. Very often, and statistics bear this out, accidents occur through simple negligence on the floor surface are all items which will cause injury and subsequently cause serious claims for the publican.
Fixtures, Fittings and Equipment
In addition to the merchandise each publican will have various items of fixtures, fittings and equipment. These form the assets which help the publican to run his business. The security of these items is as important as the security of the merchandise. For example a publican should keep a detailed record of all such items, including where possible serial number etc. Inspect toilets and cloakrooms regularly during the day.
It should be an objective of security to ensure that these assets are maintained and kept in good working condition, and remain in control of the company. For example it is important to ensure that glass washing machines, ice making machines etc. are working properly. In addition the totting of cash registers should also be checked from time to time. There has been cases in the past where publicans have suffered serious loss as a result of a fault developing in the point of sale equipment. Where refrigeration is being used it is essential to monitor the performance of such equipment particularly over periods of time.
Shrinkage is often used to describe the total loss which publicans experience from all the various kinds of losses we have so far described together with normal items of shrinkage, such as, perishability, evaporation, etc. In a Licensed outlet one experiences breakages and goods becoming out-of-date. The result of this is often a serious devaluation of the goods involved. Staff training should therefore include these items as part of their objectives to ensure that breakages and out of date goods are kept to an absolute minimum. Stock Rotation — First in First out.
Use the following guides to assist you in preparing an effective Security Policy for your establishment:
"All you need to know about Limiting Losses in the Bar"
The Hospitality Shop in conjunction with Barkeeper brings you this exclusive handbook designed to assist you reduce the risk of losses in your Bar. Instant Download
Basic Food Hygiene - Certified Course - CD Legislation requires all staff who handle food on a day to day basis in their job to be trained to level 1, Basic Food Hygiene. Use this certified course to train your staff and offer unlimited use through easy learning modules.
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