ABSTRACT
A seasoned chef tends to rely primarily on their experience, creativity and intuition, using recipes for inspiration and guidance. This chapter describes seven recipes which can be used to find commercial fraud and corruption, how they are structured, what they do for an organization, as well as some examples and some tips on what to avoid. Finding the red flags of possible fraud and corruption, understanding and interpreting them to recognize those which are critical, and then deciding how to resolve them pragmatically and effectively should not be confused with the business of complex fraud investigations. The recipes are spotting suppliers that take an organization for a ride; finding organizations which have something to hide and are involved in dirty money; finding false figure frauds; catching customers taking advantage of the organization; spotting unusual behaviour of consultants, middlemen, agents, and other opportunists; pinpointing the payment of bribes and false bribes; and detecting an over-developed sense of entitlement.
