Auditing the Food and Beverage Operation
An Operational Audit Approach
Volume II
Hans Steiniger, Certified Public Accountant, Certified Internal Auditor
 
Home Volume One Volume Two Press Release Order Book  
 




Volume II continues the description of internal controls in the food and beverage operation and audit techniques that are needed to conduct a meaningful audit of the restaurantís operations. The final chapter describes how to write an effective internal audit report that provides management with enough information to take action, but not so much information that the reader becomes bored and files the report, largely unread.

In the Appendices, Hans Steiniger provides supplemental information that the reader can use to aid her in conducting her own audits of restaurants. In Appendix 1, the deficiencies noted in the In Practice sections and audit workpaper illustrations throughout the book are summarized in a Discussion Points Worksheet. Appendix 2 takes the discussion points and presents them in a sample Internal Audit Report for Jennyís Cafť with management recommendations that correct internal control deficiencies and increase profitability by maximizing revenues and reducing costs.

Appendixes 3 and 4 are sample Audit Programs and Internal Control Questionnaires that the reader can use to conduct her own audit of a Food and Beverage operation.

The chapter on Menu Costing discusses the Purpose of Costing the Restaurant Menu, Cost Specification Sheets, Menu Mix, Standard Cost Calculation, Buffet Costing, Investigating Significant Variances, and Using Electronic Spreadsheets.

Kitchen Operations covers the food and beverage operation's Order Entry Systems, Manual Dup Control Systems, Portion Control, Checker Function, Spoilage, Linen Room Controls, China, Glass and Silverware, and Kitchen Security.

Payroll covers Timekeeping at the Restaurant, Approval, Manual Adjustments, Payroll Input, Tip Reporting and Minimum Wage, Tip Allocation, Payroll Reports, Audit Testing, Manual Checks, Casual Employees, Productivity, and the Audit Payout.

The chapter on Human Resources discusses the food and beverage operation's Employee Files, Drug Testing, I9 Documentation, Child Labor Laws, Alcohol Service Training, Audit Testing, Nepotism, Federal and State Poster Requirements, OSHA Reporting, and Employee Discipline.

The chapter on Information Technology, Risk Management, and Other Controls covers Computer Backup at the Restaurant, Passwords, POS Access, Hardware Security, Anti-Virus Software, Lease Compliance, Municipal Requirements, Record Retention, Licenses, Health Inspections, and Photo Identification for Official Visitors.

The final chapter of Auditing the Food and Beverage Operation, An Operational Audit Approach not only discusses writing the Audit Report but also covers the Auditorís Workpaper Review, Exit Conference, Meetings with Management, and Report Writing Tips.

 

 
     

Copyright © 2008 restaurantauditing.com  All Rights Reserved.
Links   -   Sitemap