NCJ Number
136043
Date Published
1992
Length
16 pages
Annotation
This booklet provides guidelines for managers and owners of taverns and retail outlets in how to prevent crime by customers on their premises.
Abstract
Crime prevention during business hours is most effective when the owner of an establishment actively manages it. Both employees and customers will make an extra effort to maintain order and a crime-free environment when they know the owner, and the owner is present on the scene. Owners can prevent crime and disorder by making clear what behaviors are expected of both employees and customers, by acting quickly to address a problem, and by getting help from others such as the police. Employee relations is an important element of effective management. This includes thorough screening prior to hiring and training employees to recognize and act to resolve problems and potential problems. Employee retention should be a high priority. The management of the environment is another significant aspect of crime and problem prevention. This means controlling visibility and access, keeping the premises neat and orderly, and posting rules and regulations for customers and employees. This booklet also provides guidelines for crisis control and the securing of help from other organizations.