1. A company comprises a chain of 137 restaurants. All food orders for each restaurant are required to be entered into an electronic device that records each food order by food server and transmits the order to the kitchen for preparation. Food servers are responsible for collecting payment for all of their orders and must turn in the proceeds collected (cash, checks, and credit card receipts) at the end of their shift, which should equal the total sales value of food ordered for their ID number. The manager then reconciles the payments received for the day with the computerized record of food orders generated. All differences are investigated immediately by the restaurant manager or assistant manager. At the end of each day, the cash and checks, less a standard amount of cash kept for use the next day, are deposited in a corporate bank account. Credit card receipts are directly credited to the corporate bank account by the credit card provider. Corporate headquarters wants to establish monitoring controls to determine whether each individual restaurant is recording all of its revenues and transmitting the applicable funds to corporate headquarters. Design a monitoring control that would achieve this control objective.

Internal auditing: assurance & advisory services 4th edition