Hospitality Management

The following internal control procedures are used at Sheridan Bakery for over-thecounter cash receipts.

1. To minimize the risk of robbery, cash in excess of $100 is stored in an unlocked attaché case in the stock room until it is deposited in the bank.

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2. All over-the-counter receipts are registered by three clerks who use a cash register with asingle cash drawer.

3. The company accountant makes the bank deposit and then records the day’s receipts.

4. At the end of each day, the total receipts are counted by the cashier on duty and reconciled to the cash register total.

5. Cashiers are experienced; they are not bonded.

(a) For each procedure, explain the weakness in internal control, and identify the internal control principle that is violated.

(b) For each weakness, suggest a change in procedure that will result in good internal control.

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