Required
Agree with the following post by building upon their ideas or challenge their ideas and provide reasoning for the disagreement. when stated that Some restaurants use customer checks with pre-numbered sequence codes. Each food server uses these checks to write up customer orders. Food servers are told not to destroy any customer checks; if a mistake is made, they are to void that check and write a new one. All voided checks are to be turned in to the manager daily. How does this policy help the restaurant control cash receipts? Do you think there is a more efficient way to control cash receipts? Explain.
Post
The policy of turning in all voided checks to the manager daily
would assist in controlling the cash receipts. This would ensure
that all cash receipts can be accounted for and that an inventory
can be done, as well as doing a reconciliation of the cash/credit
card receipts. When the manager receives the voided cash receipts,
they should review them to see what the reason was for the cash
receipt to be voided. Being able to notice a pattern either from
one employee or multiple, would assist not only the manager but the
company in being able to circumvent any issues that this may be
causing.
Depending on the size of the restaurant, different policies could
be used when dealing with cash receipts. One option that could be
used is having security footage of the areas when waitress/waiters
would be processing the cash receipt for the customer. This would
allow for any issue to be reviewed to see if there was any
mishandling of cash receipts in any form. I would think that the
footage would only be reviewed if there was any kind of indication
from a customer that something is not looking right on the cash
receipts, or if another employee raises suspicion to the management
team. Another option would to use bags that are temper proof for
the daily cash to go into (Lee, 2019)
The fact that all documents are pre numbered provides a means for accounting for their use and for detecting unrecorded transactions. Thus, a missing check indicates a meal for which a customer did not pay. Since each server has its own set of checks, it is easy to identify which server was responsible for that customer.
This policy may help to detect theft ( e.g. serving friends and not requiring them to pay for the meal, or pocketing the customer’s payment and destroying the check) because the reconciliation of all checks will reveal that one or more are missing.
Required Agree with the following post by building upon their ideas or challenge their ideas and...
Required Agree with the following post by building upon their ideas or challenge their ideas and provide reasoning for the disagreement when stated that Some restaurants use customer checks with pre-numbered sequence codes. Each food server uses these checks to write up customer orders. Food servers are told not to destroy any customer checks; if a mistake is made, they are to void that check and write a new one. All voided checks are to be turned in to the manager...
Some restaurants use customer checks with pre-numbered sequence codes. Each food server uses these checks to write up customer orders. Food servers are told not to destroy any customer checks; if a mistake is made, they are to void that check and write a new one. All voided checks are to be turned in to the manager daily. How does this policy help the restaurant control cash receipts? Do you think there is a more efficient way to control cash...
can i get help? and please no solution from the manual solution thank you 7.5 7.6 When you go to a movie theater, you buy a prenumbered ticket from the cashier. This ticket is handed to another person at the entrance to the movie. What kinds of irregulari- ties is the theater trying to prevent? What controls is it using to prevent these irregulari- ties? What remaining risks or exposures can you identify? Some restaurants use customer checks with prenumbered...
Some restaurants use customer checks with pre-numbered sequence codes. Each food server uses these checks to write up customer orders. Food servers are told not to destroy any customer checks; if a mistake is made, they are to void that check and write a new one. All voided checks are to be turned in to the manager daily. How does this policy help the restaurant control cash receipts? Do you think there is a more efficient way to control cash...
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