Accounting Information Systems Homework.

Added on - 20 Sep 2019

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Accounting Information Systems HomeworkPart A:You have been hired to review the accuracy of the books of Northeast Seasonal JobsInternational (NSJI), a job broker. NSJI matches employers whose business is seasonal (like skiresorts) with people looking for part time positions at such places. Employers are located in theNortheast (New England), but recently expanded to include parts of Canada. NSJI maintains allof this information in a flat file spreadsheet.For the spreadsheet structure see the Excel file "Student_NSJI_Flat_File.xlsx" attached.Requirements1) From a reviewer’s perspective, explain what is wrong with NSJI’s approach to manage itsdata. Do you think these problems are serious from the company perspective? Please be specific.2) To reduce the possible impact of these potential problems, what advice would you give to thecompany? 3) Using the spreadsheet structure provided, transform the flat file to 3NF (thirdnormal form).Business RulesYou have ascertained from an interview with your client (NSJI):● Contact position is fixed – does not change (i.e. it is a field of Employer) ● “Comments” is afield of Employer, not Position● “NAICS” stands for “North American Industry Classification System”● “Openings” is a field of Position, not Employer● “Phone” is a field of Employer● “Position ID” is unique for all employersPart B:Discussion Questions:7.5. When you go to a movie theater, you buy a prenumbered ticket from the cashier. This ticketis handed to another person at the entrance to the movie. What kinds of irregularities is thetheater trying to prevent? What controls is it using to prevent these irregularities? Whatremaining risks or exposures can you identify?7.6. Some restaurants use customer checks with prenumbered sequence codes. Each food serveruses these checks to write up customer orders. Food servers are told not to destroy any customerchecks; if a mistake is made, they are to void that check and write a new one. All voided checksare to be turned in to the manager daily. How does this policy help the restaurant control cashreceipts?
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