214普华永道--财务管理最佳实践之总账.pptVIP

214普华永道--财务管理最佳实践之总账.ppt

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* PwC175a Best Practice Financial Processes: General Ledger General Ledger - Best Practice Objectives General Ledger Objectives Organisation People Processes Controls Measures Information Systems To be the primary source of financial information To ensure the integrity of financial management information To apply period end (e.g. monthly) disciplines and routines to produce periodic financial and management accounts To support the preparation of statutory accounts and comply with fiscal reporting requirements (e.g. VAT) Centralised processing Economies of scale Maintain cost codes Maintain standing data Record validate financial data Carry out period end ?? and reporting Prepare cashflow reports Prepare status report and tax report Answer queries Procedures manual Calendar timetable Quality of data Monthly routines Days to produce accounts Manual Journal entries per period. (i.e. not system - automated) JVs per head Single source Integrated with other ledgers Data accurate and timely Control awareness Legal framework awareness Provision of quality information to business General Ledger - Best Practice Features Establish and maintain standing data Establish and apply accounting controls Apply and allocation rules Produce periodic financial reporting and information Produce statutory accounts Process Features Common chart of accounts Minimal number of accounts to meet information needs Regulated control of new account creation Periodic check of inactive accounts All users of financial systems fully trained in standards and controls Clearly defined procedures cover reconciliation of control accounts Standard journal and authorised input forms are used Clear month end cut off process Electronic approval of journals Clear authority levels Management accounting information is sourced from GL (no reconciliation to financial accounts required) Level of detail is driven by business requirements Allocation rules are based on agreed rates or service level agreements Cons

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