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ARENS ELDER BEASLEY
HOGAN JONES
ALVIN A. ARENS RANDAL J. ELDER MARK S. BEASLEY CHRIS E. HOGAN JOANNE C. JONES
Auditing
Auditing
F O URTEENTH C AN A D I A N E D I T I O N
www.pearson.com 90000
ISBN 978-0-13-461311-6
9 780134 613116
Persuasiveness of Evidence 128 Summary 235
Specific Types of Audit Procedures 131 Review Questions 235
Design Analytical Procedures 140 Multiple Choice Questions and Task-Based Simulations 236
Documentation 146 Discussion Questions and Problems 238
Preparation of Working Papers 149 Professional Judgment Problems and Cases 242
Effect of Technology on Audit Evidence and
Audit Documentation 151
8 Internal Control and COSO
Professional Skepticism, Evidence, and
Documentation 152 Framework 246
APPENDIX 5A: Common Financial Ratios 154 LEARNING OBJECTIVES 246
Summary 156 Internal Control Objectives 247
Review Questions 156 The Responsibilities of Management and
the Auditor 248
Multiple Choice Questions and Task-Based Simulations 157
COSO Components of Internal Control 250
Discussion Questions and Problems 159
Understanding Controls of Small Businesses 271
Professional Judgment Problems and Cases 162
Summary 271
Review Questions 272
6 Client Acceptance, Planning, and
Multiple Choice Questions and Task-Based Simulations 273
Materiality 165
Discussion Questions and Problems 275
LEARNING OBJECTIVES 165 Professional Judgment Problems and Cases 277
The Importance of Audit Planning 166
Client Acceptance and Continuance 168
Understand the Nature of Client’s Business and
9 Assessing Control Risk and Designing
Environment 174 Tests of Controls 279
Perform Preliminary Analytical Review 179 LEARNING OBJECTIVES 279
Develop Overall Audit Strategy 182 Obtain and Document Understanding of Internal
Materiality 184 Control 280
Determine Overall Materiality 185 Assess Control Risk 285
Determine Performance Materiality 191 Tests of Controls 292
Determine Specific Materiality 192 Understanding and Assessing Controls of Outsourced
Applying Materiality—Evaluating Results and Systems 297
Completing the Audit 193 Evaluate Results, Decide on Planned Detection Risk,
Summary 194 and Design Substantive Tests 298
Review Questions 196 Impact of IT Environment on Control Risk
Assessment and Testing 299
Multiple Choice Questions and Task-Based Simulations 197
Auditor Reporting on Internal Control 302
Discussion Questions and Problems 200
Reporting on Internal Controls for Some Public
Professional Judgment Problems and Cases 204 Companies 303
Summary 304
7 Assessing the Risk of Material Review Questions 305
Misstatement 207 Multiple Choice Questions and Task-Based Simulations 305
LEARNING OBJECTIVES 207 Discussion Questions and Problems 308
Audit Risk 209 Professional Judgment Problems and Cases 310
Risk Assessment Procedures 211
Identification of Significant Risks 214
10 Develop Risk Response: Audit Strategy
Considering Fraud Risk 215
Conditions for Fraud 218
and Audit Program 312
Responding to Risks of Material Misstatements LEARNING OBJECTIVES 312
Due to Fraud 221 Audit Strategy 313
The Audit Risk Model 223 Types of Tests 320
Assessing Acceptable Audit Risk 226 Selecting Which Types of Tests to Perform 323
Assessing Inherent Risk 228 Evidence Mix and Audit Strategy 326
Relationship of Risks to Evidence and Factors Design of the Audit Programs 330
Influencing Risks 231 Summary of Audit Process 335
vi CONTENTS
CONTENTS vii
viii CONTENTS
CONTENTS ix
PREFACE xi
xii PREFACE
PREFACE xiii
PEARSON eTEXT Pearson eText gives students access to We thank our families, who encourage and support us
their textbook anytime, anywhere. In addition to note through the many hours of writing, researching, and
taking, highlighting, and bookmarking, the Pearson rewriting; our students, who push us to think “out of
eText offers interactive and sharing features. Instructors the box”; our colleagues, particularly Sandra Iacobelli,
can share their comments or highlights, and students Peter Rumyee, and Larry Yarmolinsky; and the numer-
can add their own, creating a tight community of learn- ous practitioners who continue to keep us up to date
ers within the class. with the ever-changing audit environment.
Joanne C. Jones
LEARNING SOLUTIONS MANAGERS Pearson’s learn- Bartosz Amerski
ing solutions managers work with faculty and campus
course designers to ensure that Pearson technology
products, assessment tools, and online course materi- About the New
als are tailored to meet your specific needs. This highly
qualified team is dedicated to helping schools take full Canadian Authors
advantage of a wide range of educational resources, Joanne C. Jones, PhD, CPA, CA
by assisting in the integration of a variety of instruc-
tional materials and media formats. Your local Pearson This is the second Canadian edition to be authored by
Canada sales representative can provide you with more Joanne C. Jones, who is an associate professor of audit-
details on this service program. ing at York University. Joanne teaches auditing and
her research focuses on issues such as professionalism
and ethics in accounting, the impact of regulation on
audit practice, and the globalization of the account-
Acknowledgments ing profession. She also investigates academic ethics
I would like to thank the following individuals who and accounting education, and has published several
contributed their time and energy in sharing their instructional audit cases in academic peer-reviewed
xiv PREFACE
PREFACE xv
The Auditing 1
Profession
Who are auditors, and why are they important? These first three chapters provide
background for performing financial statement audits, which is our primary
focus. This background will help you understand why auditors perform audits
the way they do.
Our book begins with a who’s who of assurance services and describes
the role of accountants, public accounting firms, and other organizations in
doing audits. The chapters in Part 1 emphasize the regulation and control of
public accounting through auditing and ethical standards, and discuss the legal
responsibilities of auditors.
1
tors’ statement regarding their inability to detect frauds
involving collusion between client management and
SERVICES
LEARNING OBJECTIVES
After studying this chapter, you should be able to:
1 Describe auditing and its purpose.
2 Distinguish between auditing and accounting.
3 Explain how auditing reduces information risk.
4 Determine the causes of information risk.
5 Explain how information risk can be reduced.
6 Identify major types of audits and auditors.
7 Explain the general characteristics of an assurance engagement.
8 Describe assurance and nonassurance services provided by public accountants and
distinguish the audit of financial statements from other assurance services.
Sources: UPS, The Road Ahead: UPS 2016 Corporate Sustainability Report, accessed June 27, 2017, at https://sustainability.
ups.com/media/ups-pdf-interactive-2016/index.html. Global Reporting Initiative, The External Assurance of Sustainability
Reporting, Amsterdam, 2013, accessed June 27, 2017, at https://www.globalreporting.org/resourcelibrary/GRI-Assurance.pdf.
This opening vignette involving the UPS Corporate Sustainability Report illustrates
the increasingly important role of auditors in providing assurance on sustainability
and other information of interest to a broad range of stakeholders. Of course, report-
ing on financial statements of public companies, as well as private companies, govern-
ment agencies, and non-profit entities, remains the primary role of auditors in public
accounting.
This chapter introduces the purpose of auditing and other assurance services, as
well as the auditor’s role in society. The chapter also explains why there is a demand
for auditing and other assurance services, the many different kinds of auditors, and the
variety of skills needed to be a good auditor.
Information
Tax returns
Competent, filed
independent by taxpayer
person Accumulates and
evaluates evidence Reports on results
Canada
Examines financial
Revenue Conducts risk Determines correspondence
statements and other Audit report
Agency assessment
supporting records
auditor
Established criteria
Income Tax
Act and
all interpretations
Remoteness of Information
In a global economy, it is nearly impossible for a decision maker to have much first-
hand knowledge about the organization with which it does business. Information pro-
vided by others must be relied upon. When information is obtained from others, its
likelihood of being intentionally or unintentionally misstated increases.
Voluminous Data
As organizations become larger, so does the volume of their exchange transactions.
This increases the likelihood that improperly recorded information is included in
the records—perhaps buried in a large amount of other information. For example, if
a large government agency overpays a vendor’s invoice by $2000, the overpayment is
unlikely to be uncovered unless the agency has instituted reasonably complex proce-
dures to find this type of misstatement. If many minor misstatements remain undis-
covered, the combined total can be significant or even material.
FRUITS (DRIED)
[16]Apples, as purchased 34 1.2 3 7 90
Apricots, as purchased 35 1.24 7 3 90
[16]Dates, edible portion Three large 28 .99 2 7 91
[16]Dates, as purchased 31 1.1 2 7 91
[16]Figs, edible portion One large 31 1.1 5 0 95
[16]Prunes, edible portion Three large 32 1.14 3 0 97
[16]Prunes, as purchased 38 1.35 3 0 97
[16]Raisins, edible portion 28 1. 3 9 88
[16]Raisins, as purchased 31 1.1 3 9 88
DAIRY PRODUCTS
[16]Butter Ordinary pat 12.5 .44 .5 99.5 00
[16]Buttermilk 1½ glass 275 9.7 34 12 54
[16]Cheese, Am., pale 1½ cubic in. 22 .77 25 73 2
[16]Cheese, cottage 4 cubic in. 89 3.12 76 8 16
[16]Cheese, full cream 1½ cubic in. 23 .82 25 73 2
[16]Cheese, Neufchatel 1½ cubic in. 29.5 1.05 22 76 2
[16]Cheese, Swiss 1½ cubic in. 23 .8 25 74 1
[16]Cheese, pineapple 1½ cubic in. 20 .72 25 73 2
[16]Cream ¼ ord. glass 49 1.7 5 86 9
Kumyss 188 6.7 21 37 42
[16]Milk, condensed,
30 1.06 10 23 67
sweetened
[16]Milk, condensed,
59 2.05 24 50 26
unsweet’d
[16]Milk, skimmed 1½ glass 255 9.4 37 7 56
[16]Milk, whole Small glass 140 4.9 19 52 29
Milk, human, 2nd week 162 5.7 11 47 42
Milk, human, 3rd month 171 6 7 46 47
[16]Whey Two glasses 360 13 15 10 75
CEREALS
[16]Bread, brown,
Ord. thick slice 43 1.5 9 7 84
average
[16]Bread, corn
Small square 38 1.3 12 16 72
(johnnycake) av.
[16]Bread, white, home
Ord. thick slice 38 1.3 13 6 81
made
[16]Cookies, sugar Two 24 .83 7 22 71
Corn flakes, toasted Ord. cer. dish f’l. 27 .97 11 1 88
[16]Corn meal, granular,
2½ level tbsp. 27 .96 10 5 85
av.
Corn meal, unbolted, av. Three tbsp. 26 .92 9 11 80
[16]Crackers, graham Two crackers 23 .82 9.5 20.5 70
[16]Crackers, oatmeal Two crackers 23 .81 11 24 65
[16]Crackers, soda 3½ “Uneedas” 24 .83 9.4 20 70.6
[16]Hominy, cooked Large serving 120 4.2 11 2 87
[16]Macaroni, av. 27 .96 15 2 83
Macaroni, cooked Ord. serving 110 3.85 14 15 71
[16]Oatmeal, boiled 1½ serving 159 5.6 18 7 75
[16]Popcorn 24 .86 11 11 78
[16]Rice, uncooked 28 .98 9 1 90
[16]Rice, boiled Ord. cereal dish 87 3.1 10 1 89
[16]Rice, flakes Ord. cereal dish 27 .94 8 1 91
[16]Rolls, Vienna, av. One large roll 35 1.2 12 7 81
[16]Shredded wheat One biscuit 27 .94 13 4.5 82.5
[16]Spaghetti, average 28 .97 12 1 87
[16]Wafers, vanilla Four 24 .84 8 13 71
Wheat, flour, e’t’e w’h’t,
Four tbsp. 27 .96 15 5 80
av.
[16]Wheat, flour, graham,
4½ tbsp. 27 .96 15 5 80
av.
[16]Wheat, flour, patent,
MISCELLANEOUS
[16]Eggs, hen’s boiled One large egg 59 2.1 32 68 00
[16]Eggs, hen’s whites Of six eggs 181 6.4 100 0 00
[16]Eggs, hen’s yolks Two yolks 27 .94 17 83 00
[16]Omelet 94 3.3 34 60 6
[16]Soup, beef, av. 380 13. 69 14 17
[16]Soup, bean, av. Very large plate 150 5.4 20 20 60
[16]Soup, cream of celery Two plates 180 6.3 16 47 37
[16]Consomme 830 29. 85 00 15
[16]Clam chowder Two plates 230 8.25 17 18 65
[16]Chocolate, bitter Half-a-square 16 .56 8 72 20
[16]Cocoa 20 .69 17 53 30
Ice cream (Phila) Half serving 45 1.6 5 57 38
Ice cream (New York) Half serving 48 1.7 7 47 46
GIRLS
Age Height in Weight in Surface in Calories or
Inches Pounds Square Feet Food Units
5 41.29 39.66 7.7 784.5
6 43.35 43.28 8.1 831.9
7 45.52 47.46 8.5 881.7
8 47.58 52.04 9.2 957.1
9 49.37 57.07 9.7 1,018.5
10 51.34 62.35 10.2 1,081.0
11 53.42 68.84 10.7 1,148.5
12 55.88 78.31 11.8 1,276.8
MEN
Height Weight Surface in Calories or Food Units
in In. in Pounds Square Ft. Proteids Fats Carbohydrates Total
61 131 15.92 197 591 1,182 1,970
62 133 16.06 200 600 1,200 2,000
63 136 16.27 204 612 1,224 2,040
64 140 16.55 210 630 1,260 2,100
65 143 16.76 215 645 1,290 2,150
66 147 17.06 221 663 1,326 2,210
67 152 17.40 228 684 1,368 2,280
68 157 17.76 236 708 1,416 2,360
69 162 18.12 243 729 1,458 2,430
70 167 18.48 251 753 1,506 2,510
71 173 18.91 260 780 1,560 2,600
72 179 19.34 269 807 1,614 2,690
73 185 19.89 278 834 1,668 2,780
74 192 20.33 288 864 1,728 2,880
75 200 20.88 300 900 1,800 3,000
WOMEN
Height Weight Surface in Calories or Food Units
in In. in Pounds Square Ft. Proteids Fats Carbohydrates Total
59 119 14.82 179 537 1,074 1,790
60 122 15.03 183 549 1,098 1,830
61 124 15.29 186 558 1,116 1,860
62 127 15.50 191 573 1,146 1,910
63 131 15.92 197 591 1,182 1,970
64 134 16.13 201 603 1,206 2,010
65 139 16.48 209 627 1,254 2,090
66 143 16.76 215 645 1,290 2,150
67 147 17.06 221 663 1,326 2,210
68 151 17.34 227 681 1,362 2,270
69 155 17.64 232 696 1,392 2,320
70 159 17.92 239 717 1,434 2,390
FOOTNOTES:
[14] The following receipts for fruit beverages are adapted from
Practical Diatetics by Alida Frances Pattee, Publisher, Mt. Vernon,
N. Y.
[15] “Nutrition and Diatetics” by Dr. W. S. Hall, D. Appleton &
Co., New York.
[16] Chemical Composition of American Food Materials,
Atwater and Bryant, U. S. Department of Agricultural Bull. No. 28.
[17] Experiments on Losses in Cooking Meats. (1900-03),
Grindley, U. S. Department of Agricultural Bull. No. 141.
[18] Laboratory number of specimen, as per Experiments on
Losses in Cooking Meat.
Contents
Abnormal Conditions, diet in, 233-282
Absorption of foods, 78-80
Achlochlorhydria Achlorhydria, 248
Adolescence, diet in, 228
Aged, diet for, 231
Albuminoids, 66, 122
Albuminized drinks, 287-289
Alcohol, 83-84
Alkali, 122
Anaemia, 49, 133, 210, 236
Appendix, 281
Appetite, 95-98
Apples, 125
Apricots, 125
Asparagus, 120
Bananas, 125-126
Barley water, 90, 175, 289
Beans, 120, 163
Beef, 128
Beef Extracts, 133
Beets, 116-118
Beverages, 183, 284-287
Bile, Influence on Digestion, 75
Biscuits, 146
Blackberries, 125
Bouillons, 133, 196
Bran, 141
Bread, 138, 143
Breathing, Effect of, 104-107
Breakfast foods, 150
Bright’s Disease, 270
Brussels Sprouts, 120
Butter, 55, 172
Buttermilk, 172
Dates, 125
Dandelions, 121
Dextrin, 57, 153
Dextrose, 63, 74
Diabetes, 264
Diets, 207
Diets, Classification of, 284-292
Diet, vegetable, 219-222
Dilation of Stomach, 248
Digestion, 67-80
Intestines, 74-77
Stomach, 69-71
Drinking at meals, 43
Dyspepsia, 239
Dysentery, 256
Indigestion, 239-254
Intestinal disorders, 251-255
Intestines, Work of, 89-91
Intestines, Inflammation of, 256
Iron, 48
Kidneys, 87-93
Kidneys, derangement of, 268
Legumes, 163
Lemons, 123-125
Lemonades, 186, 285-286
Lemon Whey, 286
Lentils, 168
Lettuce, 120
Limes, 123
Limewater, Proportions of, 176
Limewater, How to prepare, 175
Liver, Work of, 81-84, 92
Liver, Derangements of, 258
Lobsters, 129-130
Lungs, 87-93
Macaroni, 147
Magnesium, 122
Malted Milk, 178
Malates, 122
Maltose, 63, 69, 74
Meat, 127, 192, 199
Meat juice, how prepared, 290-291
Meat tea, how prepared, 291
Meat broth, how prepared, 291
Measures and Weights, 281-283, 299
Menus, 223-282
Milk, 170
Milk, clabbered, 180
Milk, skimmed, 161
Milk, condensed, 180
Milk, ways of serving, 287
Milk, tests, 176
Milk, sugar, 180
Milk junket, 186
Mind, Influence of, 110, 113
Mixed diet, 219-222
Mould, 146
Muscles, Work of, 84-86, 93
Mulberries, 125
Mutton, 128
Oatmeals, 156
Oatmeal water, 175, 290
Oats, 138
Obesity, 278
Olive Oil, 57
Onions, 117
Oranges, 123-125
Orangeade, 286
Oxidation, 26
Oxygen, 20
Oysters, 129-130
Raisins, 125
Raspberries, 125
Rectal Feeding, 256
Rennin, 71
Rennet, 175
Rheumatism, 275
Rhubarb, 120, 123
Rice, 138, 147
Rice Water, 290
Roots and Tubers, 115-119
Rye, 138
Salt, 47
Sago, 115-116
Saliva, office of, 69, 91
Salivary Digestion, 69, 71