Auditing Food and Beverage - Restaurant Auditing
Description: In Auditing the Food and Beverage Operation, An Operational Audit Approach, Hans L. Steiniger, Certified Public Accountant, Certified Internal Auditor has written a text book that discusses auditing the Food and Beverage operation, including restaurants. During the Food and Beverage audit, the auditor makes internal control recommendations to restaurant management in his internal audit report that increase profitability by maximizing revenues, reducing costs, and focusing on internal controls and Food and
restaurants (6296) accounting (5984) auditing (650) food & beverage (98) text book (26) reduce costs (25) menu costing (5) operational audit (4) profitability management recommendations (2) maximize revenues (2)
Written by: Hans L. Steiniger Certified Public Accountant, Certified Internal Auditor Publisher: PublishAmerica Volume I: ISBN 1-4241-6769-8 Volume II: IBSN 1-6047-4338-7 F&B Auditing Textbook At a Glance: Volume I: 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. Volume II: Auditing Topics Covered: Menu Costing, Kitch
So begins the In Practice section of Chapter 2 of Hans Steiniger’s book, Auditing the Food and Beverage Operation, An Operational Audit Approach . In his unique book, Hans Steiniger illustrates a few of the concepts to be learned in each chapter in the In Practice section of his book, thus providing real life examples of the situations an auditor faces in conducting an audit of the Food and Beverage operation .
While there are many books on the market describing internal controls in the Hotel industry that include one or two chapters on the hotel’s restaurant, this is the only work dedicated entirely to the Food and Beverage operation . In a style that is easy to understand, Hans Steiniger presents audit techniques that ensure the auditor spends his time on the areas that are most likely to uncover exceptions that are meaningful to management and help it maximize revenues and reduce costs , thereby increasing prof
Auditing Food and Beverage - Restaurant Auditing