Read the article attached and respond as follows:
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.
Also, consider that a major risk area in the restaurant industry is inventory accuracy as the levels can be relatively easily manipulated to increase management bonuses.
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