Georges Hotel has the following sales procedures:

The hotel uses duplicated and pre-numbered guest checks to record customers' orders; the manager is in charge of monitoring the guest checks. She stores them in a storage container which is kept locked until she is ready to issue them to the servers. At the beginning of each shift, the manager issues the guest checks to the servers and records the amount given to each person on a blank sheet of paper. The server takes the order from the customers and records the information on the guest checks. She then presents the kitchen with one copy of the guest check for them to prepare the order and she keeps the other copy to be handed in at the end of the shift. The server informs the cashier of the order by word of mouth. In the event that there were any errors during the shift, servers are allowed to destroy the guest checks.

Required

1. Identify three problems in the sales procedure of the Hotel, explain how they could be detrimental and suggest a control procedure that could be used to address each problem
2. Name three key personnel normally involved in a Hotel's front office accounting functions. Of the three, chose one and briefly describe their role.