CASE STUDY Sectively . the and time this week" said Kathy knowplied fodi "but I really don't know what's going on." kaththe supervisor at the Banks restaurant, Jodi was a server who with the ran the cash register and processed guest payments. Ar the sand time in a week, the amount of money in the cash drawer at the woods shift was oft. It was less than the sales records kept in the unts machine indicated "I was only you and I that had access to the cash," said Kathy, and the cash register says we are $20 short Marte the machine made a mistake?" asked fodi. 1. What are some reasons there could be a difference between the amount of money a restaurant or foodservice operation should have collected and what it actually collected from guest sales? 2. What do you think will happen in an establishment if its manager adequately protect all of the sales revenue? www.checo 107