Internal Controls - Controlling Risk in the Workplace: The Manager's Role
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Chapter 4: Controls Work
The food service staff at a New York State correctional facility was required to record the amount of food that was prepared but not served after each meal.
By monitoring this back-end detective control, it was determined that they could reduce food preparation by 10% and save the facility millions of dollars. This control was used to adjust processes to allow the kitchen to be more cost effective.
Copyright 2014
New York State Governor's Office of Employee Relations