A hotel uses duplicated guest checks to record customers' orders and the manager is in charge of monitoring them. She stores them in an open container on her desk and at the beginning of each shift the servers freely take up as many guest checks as they think they may need without documentation. The server takes the orders from the customers and records the information on the guest checks after which she shouts the order to the chef and passes a copy of the guest check to the cashier to prepare the invoice. The other guest check is kept by the server to be handed in at the end of the shift.

Required

1. Identify two problems in the sales procedure of the hotel
2. Explain how the problems you identified could be detrimental
3. Suggest a control procedure that could be used to address each problem