profit is a profit, right? Not always. While an organization’s financial statements should fully and transparently reflect the organization’s actual financial situation, sometimes they do not. Sometimes
there is intentional deception or fraud. Yet, even when an organization uses legal and accepted accounting practices, financial statements may fail to present risks or explain unusual costs, profits, or assumptions.
To prepare for this Discussion, think about a time in your professional experience when a decision was made based on inaccurate financial information or unethical behavior resulting in fraudulent financial information.
Describe the situation from either your professional experience or your research.
Explain the steps you would take to address unethical behavior and remedy the situation of utilizing the
inaccurate or fraudulent financial information you described and why you would take these steps.
Explain the steps that you, as a manager, might take to ensure that all financial information you review
accurately reflects the organization’s true financial situation and why this is important to prevent unethical
behavior and the use of inaccurate or fraudulent financial information.
Sample Solution
Process maps provide an overview of the sequence of all process activities and tasks involved in the creation of a product or in the delivery of a service (Heinrich, Henneberger, Leist and Zellner 2009). For managers and decision-makers, process maps provide a way for analyzing and assessing the service delivery process (Kubiak 2007). In relation, O’Donnell and O’Donnell (2008) noted that process maps helps managers and decision makers by placing interrelating systems into perspective and showing how each task, system, and team members relates in a manner that is easy to understand. This paper details the process map for providing services to customers in a typical restaurant. In addition, this paper discusses the layout used for the process. Process Flow in the Restaurant The process flow for the restaurant is shown in Figure 1. The process starts when customers enter the restaurant. Near the entrance is the temporary holding area where the receptionist gets the names of the customers. Afterwards, customers are directed to the waiting area where they will wait while the table is being prepared. Then, the receptionist directs the customers to their table. Once seated, the customers begin to review the menu and waits for the waiter for the placement of the order. The waiter then takes the order and afterwards confirms to the customers whether all orders were taken. When the customers confirm the order, the waiter then places the order on the order board, otherwise ask the customers to repeat the orders. The chef then takes the order and reviews it. If there are no clarifications to make, the chef proceeds to cooking the food, otherwise call the attention of the waiter to verify the orders. After cooking the food, the chef prepares the food and places it on the designated area and rings the bell to call the attention of the waiter. The waiter then picks up the prepared food and serves it to the customers. The customers then eat the food and subsequently ask for the check. After a certain period, the waiter arrives with the check. The customer then reviews the check. If there are no concerns, the customer pays the bill, otherwise verify the check to the waiter. After paying, the customer finally leaves the restaurant. Analysis of the Process Looking first at the elements of the process map, the red ovals in the process map represent the start and end of the process. The first red oval that is seen in the process map signals the start of the process, while the last red oval indicates the end of the process. The green rectangles on the other hand, represent opera>
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