Description
The student will provide a thorough description of the accounting system of their workplace, including but not limited to the following areas:
I left the project assignment on the first two documents, the following images are the description of my work place. On what I do and how the accounts work. Then part B shows how the accounts work, this assignment is based upon how my job works. Although, my professor did say since a lot of the question are confidential that we can briefly input on what we believe my job budgeting system is and so on. If you have any questions I will be here to respond.
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Explanation & Answer
Attached.
The Revelry Accounting System
1. Introduction
a. Description of the Workplace
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I work at the Revelry, a large establishment that is based on restaurants and grill as
well as a bar.
2. Accounting Cycle Discussion
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The accounts of the company contain the payroll and payment records for all
employees as well as outsourced personnel employed to carry out temporary tasks
particular the offloading and loading company warehouses
3. Accounting Policies and Procedures
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Revelry's accounting policies and procedures are established by the fiscal
management of the company to guide the creation of financial statements
4. Organizational Structure Chart
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The following chart provides Revelry's accounting department organizational
structure that shows the foundation of coordination as well as administration of
accounting management systems
5. Internal Audit Control
•
The Internal audit control systems in Revelry's department of accounting revolve
around the access controls, Physical checks, separation of duties, documentation,
reconciliations and Trial balances
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The Revelry Accounting System
Description of the Workplace
I work at the Revelry, a large establishment that is based on restaurants and grill as well
as a bar. The restaurant welcomes different customers from various locations through their varied
cuisines that go a long way towards drawing these clients. Nonetheless, all relevant accounts
about the restaurant, bar, and grill are often related to the warehouses and stores where most of
the products come from. Upon closer speculation, most sales of this spacious establishment come
from stakes patty melts sold in the grills and Chicken strips sold in the restaurant. On the other
hand, the bar also records high sales from the premium and quality beer sold. According to the
accounting books, food products required to run the restaurant and grill are identified by the
Sous-Chef de Cuisine the assistant of the Chef de Cuisine who also schedules the kitchen staff
and takes the food product list to the head chef for approval before placing an order and
receiving goods from the warehouses. On the other hand, Kegs and beers are purchased in
mundane sets of weeks per month. In this sense, the ...