6/7/2019 2:00:18 PM
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Section 5: OPA Board Subject: F&Beverage Forensic Audit Msg# 1048472
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When there's significant rise in payroll costs, as the auditors noted, an examination could be conducted into the possibility of "phantom" employees
The rise in payroll was relative to Yacht Club and Beach Club. This is old news. It came about primarily due to increased hours and increased staff. I'm not sure why we needed the forensic auditor to look at that particular narrow issue. |
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For reference, the above message is a reply to a message where: Well these 30 pages of this Food & Beverage Forensic report also have so many interesting examples of how to perform audits. Makes it a good candidate as a "case study" combined with the Public Works report for an auditing course. And this F&B audit has so many good examples of how bank deposits, and the locking bank bags should be properly audited. In addition there's detailed steps regarding payrolls and petty cash funds. All basic bread & butter topics for auditing students to learn. My one criticism relates to examining payroll matters. When there's significant rise in payroll costs, as the auditors noted, an examination could be conducted into the possibility of "phantom" employees. Things like examining the bona fides of social security cards, photo ID's, prior employment histories, etc. Things like examining patterns of time card stamps, varying from the norms. Documentation is perhaps a bit more spotty for international employees --but the international aspect might widen the opportunity for cheating. Another fine point pertains to OP's mgmt. I'd suggest that the departing, fired F&B mgr's time frame for health insurance coverage paid by OP should have been cut shorter, so that OP could recover more of those missing petty cash funds. Perhaps the fake employee analysis was made, but not mentioned in this report. None-the-less, this overall report's thoroughness seems to be top drawer. Again, the ball is now in OP mgmt's court, to follow thru. But perhaps to a lesser extent than previously, with the turn over of F&B operations to Matt Ortt. Tom |
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