Auditing the Food & Beverage Operation: An Operational Audit Approach: Volume 2
- Item No. : 6165.2
- ISBN : 978-1-604-74338-8
- Publisher : PublishAmerica
- Publish Date : 2008
- Authors : Hans L. Steiniger
- Media : Paperback
- Page count : 502
- Dimensions : 6x9
- Member Price : $34.95
- Non-Member Price : $34.95
This book is intended for students and auditors who have internal audit experience, but not necessarily in the food and beverage industry. In addition, Auditing the Food and Beverage Operation: An Operational Audit Approach can be used by restaurant operators and food and beverage controllers to help them identify appropriate internal controls needed to operate effectively and determine whether those internal controls are working as intended.
Audit Workpapers, Planning the Audit
Auditing Topics Covered: Cash, Accounts Receivable, Capital Expenditures, Purchasing and Receiving, Accounts Payable and Manual Checks, Food Warehouse (Stores), Bar Operations, Sales, Inventories.
Auditing Topics Covered: Menu Costing, Kitchen Operations, Payroll, Human Resources, Information Technology and Risk Management.
Writing the Internal Audit Report.
Appendices include sample of Discussion Points