Anna's Yogurt Shop is classic example of a small business. The shop has one location, one cash register, and one owner. The shop's floor plan is typical of businesses in this market. The yogurt machines are located just behind a glass enclosed counter containing an assortment of toppings. Customers place their orders at the right side of the counter, drift to their left to make their topping selections, and check out at the left end of the counter. In most cases, a single employee serves a customer from order to check out.
A basic principle for preventing fraud is to segregate the duties of custody, authority, and reporting. No one employee should be responsible for two or more of these duties. At Anna's Yogurt Shop, employees have access to (custody) the yogurt and toppings and sell (authority) these items to customers.
Owner Anna Sue Preston is fully aware that this lack of segregation of duties places her business at risk. Employees are very familiar with the pricing of the shop's limited menu. Rather than using the cash register, employees could calculate the total sales amount in their head. The money taken from the customer could go in the employee's pocket rather than the cash register. This type of fraud is known as skimming. Despite this risk, Anna Sue believes that the one-on-one service provided by her employees enhances the friendly atmosphere that has made her shop a local landmark.
Anna Sue contracts with a local janitorial service to clean the store each morning. Unknown to shop employees, the janitorial service has also been instructed to measure the amount of yogurt in the machines. The daily difference in the starting and ending ounces of yogurt indicates how much yogurt was actually sold. For example, selling ten small cones should use 60 ounces of yogurt.
Anna Sue has asked you to perform an analysis to determine if any of her employees are skimming sales. She has provided you with data for the past four months. The data include the quantity sales of each menu item, the names of the two employees working that day, and the actual ounces of yogurt used as determined by the janitorial service. As a result of product spills a 2.0% difference between the actual and expected ounces of yogurt used is considered acceptable.
INSTRUCTIONS
The Tableau workbook FA_CH04. Contains two charts that compare the actual and expected ounces of yogurt used. Read the caption above each chart to gain an understanding of the data presented. Use the charts to answer the following questions:
- Examine the Average worksheet. How does your analysis of this chart change your conclusions based on the Totals worksheet?