Day 085 - 08 Feb 95 - Page 30
1 them being told not to do it or having the training process
2 being re-emphasised.
3
4 MR. JUSTICE BELL: What are you talking about? Managers doing
5 that or crew members?
6 A. I said that a new crew member has been trained to do
7 the job, they have been done told about it, may be they do
8 not fully appreciate that we are completely serious about
9 this, and would attempt to retrieve a bun, but they would
10 certainly be told that that was not to happen, that
11 anything on the floor is thrown away directly.
12
13 MS. STEEL: Would an employee get in serious trouble if they
14 dropped a tray of buns on the floor if they threw them away
15 in terms of wastage?
16 A. No. Unfortunately, it happens. In the restaurant
17 people drop things.
18
19 Q. There is pressure to avoid wastage in the restaurants, is
20 there not?
21 A. Unnecessary wastage, yes. We accept that there will be
22 wastage in the restaurant. To do that you would try to
23 make sure your ordering is correct.
24
25 Q. But a check is made on the amount that is thrown out?
26 A. We monitor our waste, yes.
27
28 Q. Are there guidelines for how much waste the stores should
29 be aiming at?
30 A. Sometimes restaurants set their own waste targets.
31
32 Q. So Head Office does not really care how much they waste?
33 A. Well, we would be very concerned if a large amount of
34 product was going missing because of the wastage that is
35 left. We inventory what comes in the back door and what we
36 sell. Anything that goes missing in between has either
37 been dropped on the floor, stolen or something else, so we
38 do keep a track and monitor of that.
39
40 Q. If it is dropped on the floor, is that not something that
41 would be counted at the end of the day?
42 A. Yes, it is counted in the waste.
43
44 Q. It would be, right. So, if there was a lot in this
45 inventory of what was waste, would there be any reaction
46 from Head Office?
47 A. There would be a reaction if there was a lot of, a few
48 cases of raw meat that was missing, or lots of trays of
49 buns were missing. That is what would ring alarm bells
50 rather than just small numbers.
51
52 Q. When you say "missing" you mean that is not found in the
53 waste bin?
54 A. The way that we calculate waste, the waste figure that
55 we have, is a difference between, say, the numbers of
56 pieces of meat we take in through the back door and the
57 number of pieces that we sell to our customers.
58
59 MR. JUSTICE BELL: It is a sort of stock control?
60 A. It is stock control so we know that, say, for instance,
