Beer and Wine

Operational Food and Beverage Audit

 

I can conduct a full Operational Audit of your Food and Beverage Operation or I can train your Internal Auditors to conduct an Operational Audit of your Food and Beverage Operation.  An operational audit will consist of the following:

  1. Cash Control
    • Cash Security
    • Count of Operating Fund
    • Cash Deposits
    • Review of Bank Reconciliations

  2. Purchasing, Receiving, Accounts Payable
    • Soliciting Bids
    • Purchase Orders
    • Receiving procedures
    • Month end cutoffs
    • Payments

  3. Food Warehouse
    • Dry goods room, coolers, and freezers
    • Stock rotation
    • Product issuances
    • Security

  4. Bar Operations
    • Liquor Room and Liquor Control Log
    • Issuances to Bars
    • Liquor Metering and Dispensing Systems
    • Portion Control

  5. Sales
    • Order Entry and Point of Sales Systems
    • Dining Room and Bar Observations
    • Documenting Comped Transactions
    • Tracking Voids, Refunds, and No Sales
    • Controlling Charge Tip Payouts
    • Tying Cash and Credit Card Transactions to Sales Records

(RETURN)

  1. Inventories
    • Observing the Month-end Inventory for Proper Counting and Recording Methods
    • Inventory Costing
    • Tying the Inventory Value to the General Ledger
    • Calculating Product Cost
    • Accounting for Spoilage, Waste, and Employee Meals

  2. Kitchen Operations
    • Order Entry Systems,
    • Filling Orders from POS chits
    • Portion Control
    • Checker/Expediter Function
    • Key Entrée Items
    • Non-Alcoholic Beverages
    • China, Glass, and Silverware
    • Kitchen Security

  3. Menu Costing
    • Cost Specification Sheets
    • Menu Mix
    • Standard Cost Calculation
    • Investigating Significant Variances
    • Buffet Costing