Briefly describe Robatelli's conversion processes—that is, what gets converted, how is it done, and where are the underlying processes performed [at which Robatelli's location(s)]? What procedures and internal controls would you recommend to Robatelli's to minimize the risk of lost sales due to stock-outs (i.e., running out of ingredients) and the resulting idle time that may be incurred while employees are awaiting delivery from the commissary?

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 In a two (2) page response, consider any issues related to Robatelli's conversion processes, and answer the following questions:

  1. Briefly describe Robatelli's conversion processes—that is, what gets converted, how is it done, and where are the underlying processes performed [at which Robatelli's location(s)]?
  2. What procedures and internal controls would you recommend to Robatelli's to minimize the risk of lost sales due to stock-outs (i.e., running out of ingredients) and the resulting idle time that may be incurred while employees are awaiting delivery from the commissary?
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