All food orders for a restaurant are required to be input into an electronic device, which records all food orders by food server and transmits the order to the kitchen. All food servers are responsible for collecting cash for all their orders and must turn in cash at the end of their shift equal to the to the sales value of food ordered for their I.D. number. The manager then reconciles the cash received for the day with the computerized record of food orders generated. The manager investigates all differences immediately. Which would be the best control for corporate headquarters to monitor when an individual restaurant might not be recording all its revenue and transmitting the applicable cash to the corporate headquarters? 1. All food servers are bonded. 2. There is segregation of duties between the servers and the kitchen. 3. Management prepares a detailed analysis of gross margin per store and investigates any store that shows a significantly lower gross argin. 4. Cash is transmitted to corporate headquarters on a daily basis. 1 2 o 3 O O O4