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Auditing Food and Beverage - Restaurant Auditing
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 Beverage Accounting. Increasing profitability is accomplished by auditing the restaurant’s internal controls over Menu Costing, Food Warehouse (Stores), Kitchen Operations, Restaurant Accounting, and other areas. The text book concludes by discussing how to write the internal audit report with management recommendations.
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