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Food Service – Cash Handling

Learn how to protect your cash in food service with internal controls, warning signs of theft, audit tips, and backup plans. Be proactive to safeguard your finances.

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Food Service – Cash Handling

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  1. Food Service – Cash Handling Is all your money going where you want it to go?

  2. Charles E. Linderman, PRSBA • Director of Business Affairs • Great Valley School District • 47 Church Road • Malvern, PA 19355 • (610) 889 – 2125 Ext. 2123 • Clinderman@gvsd.org

  3. Protecting your cash • Establish Internal Controls • Look for warning signs of embezzlement or theft • Perform periodic audits of operation • Implement backup plan

  4. Internal Controls • Screen Cash handlers before hiring • Use the 2 person system • Require documentation of receipts • Install effective inventory controls

  5. Internal Controls • Lockable money bags • Multi-part deposit tickets • Reconcile cash register to the deposit • Inventory personnel different than cash handlers

  6. Look for Warning Signsof Embezzlement/Theft • Decrease in Sales • Inventory Shortages • Decline in Bottom-line • Jumpy Personnel • If you suspect it …then it is probably happening

  7. Back-up Plans

  8. Conclusions • Establish Effective Internal Controls • Be aware of theft or embezzlement • Perform periodic audits • Establish a back-up plan

  9. Periodic Audits • Revenue trends • Do not pre-schedule audit • Inventory audit • Rotate job functions

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