JUST THE ANSWER IS OKAYbut pls make sure it is correct,thanks!!

aEstablish clear lines of responsibility > control is most effective when only one person is responsible for a given task bMaintain effective records > maintaining documentation to substantiate transactions, source documents are kept to provide an audit trail cAuthorisation of transactions > review and authorisation of particular transactions by an appropriate person dSeparation of duties > the tasks of record keeping for assets and the physical custody of the assets are performed by different people eSet standards and evaluate results > for example, benchmark food cost percentage to measure effectiveness fInternal verification > records are periodically audited by an independent employee gRotate jobs > employees are less likely to be dishonest if they know they wont be in the same job for a long time hConduct surprise checks > conduct surprise checks frequently but at unpredictable times iLimit access to assets > the larger the number of employees with access to assets, the greater the chance of theft or fraud j Undertake monthly bank reconciliations kEstablish specific controls around internet use and online transactions.

uestion 5: Internal Controls Identify the internal control measure in each of the following: a) Permitting only designated personnel to handle cash b) Requiring all invoices to be reviewed by the manager approved for payment c) he head chef manages the petty cash on a day-to-day basis, the manager periodically checks the cash balance s receipts in the petty cash fund dy he cash register remains closed unless the cashier is receiving payment from a customer e) he cashier operates the cash register & he bookkeeper updates the sales records in the accounting system Only the sous chef or the head chef can sign purchase orders g Staff bags s lockers are inspected on a random basis h) e head chef orders, stock & the sous chef receives stock he employee payroll calculations are prepared by the b eeper, they are compare to timesheets & rosters by the manager before he approves them for payment uestion 5: Internal Controls Identify the internal control measure in each of the following: a) Permitting only designated personnel to handle cash b) Requiring all invoices to be reviewed by the manager approved for payment c) he head chef manages the petty cash on a day-to-day basis, the manager periodically checks the cash balance s receipts in the petty cash fund dy he cash register remains closed unless the cashier is receiving payment from a customer e) he cashier operates the cash register & he bookkeeper updates the sales records in the accounting system Only the sous chef or the head chef can sign purchase orders g Staff bags s lockers are inspected on a random basis h) e head chef orders, stock & the sous chef receives stock he employee payroll calculations are prepared by the b eeper, they are compare to timesheets & rosters by the manager before he approves them for payment