Which of the following would be the best example of a monitoring control for a chain of restaurants?
A. Each restaurant manager reconciles the cash received with the food orders recorded on the computer.
B. All food orders must be entered through the computer, and there is segregation of duties between the food servers and the cooks.
C. Corporate management prepares a detailed analysis of gross margin per restaurant and investigates those showing a significantly lower gross margin.
D. Proof of bank deposit is transmitted to corporate headquarters on a daily basis.
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