Briefly describe the risks that arise by the owner of the restaurant above! What internal controls can restaurant owners put in place to put risk on point.a
CASE PROBLEM II:
Always Happy Restaurant, is a restaurant that provides typical Padang food. You can order Padang rice or side dishes by phone or come directly to the restaurant. There are only 2 employees who work in this restaurant. Anyone who can serve customers and receive money, including delivering orders to customers at home. The employee's side dishes and rice in the morning are provided by the restaurant assisted by 2 people. Order recording still uses a manual system. Before opening a restaurant, the restaurant owner always counts the number of menus served, including the number of rendang, chicken, eggs, etc. Before closing the restaurant, the owner always counts the amount of leftover food that has not been sold to calculate the sales turnover that day. Unfortunately, the owner cannot routinely calculate the calculation because of his busy life, so that times the employee who is appointed as cashier holds the money for up to 3-5 days.
Question:
- Briefly describe the risks that arise by the owner of the restaurant above!
- What internal controls can restaurant owners put in place to put risk on point.a?
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