Determinants of Fraud Risk in Nutrition Service Kitchen Governance: A Leadership, Conflict, and Audit Approach

Aris Setiawan, Reni Dwi Widyastuti, Sartono Sartono, Endang Kristiawati

Abstract


Nutrition Service Kitchens, including the Nutrition Fulfilment Service Units (SPPG) that run Indonesia's Free Nutritious Meals programme, manage large public budgets through procurement, inventory, production and distribution, which makes them vulnerable to fraud. This study examines the effect of leadership style, conflict management and audit perception on fraud risk in Nutrition Service Kitchens. An explanatory quantitative design with a cross-sectional survey was applied to 35 employees directly involved in kitchen operations. The instrument consisted of 16 five-point Likert items; fraud risk was measured as the strength of fraud prevention, so a higher score indicates lower risk. Data were analysed using validity and reliability tests, classical assumption tests and multiple linear regression. All items were valid and reliable and all classical assumptions were met. The model was fit (F = 7.650; p = 0.001) and explained 42.5% of the variance in fraud risk. Partially, only conflict management had a positive and significant effect on the fraud prevention score (B = 0.417; p = 0.045), whereas leadership style (p = 0.401) and audit perception (p = 0.333) were not significant. Conflict that is resolved quickly, fairly and openly reduces work pressure and therefore lowers fraud risk, consistent with the pressure dimension of the Fraud Triangle Theory.


Keywords


Fraud risk; Leadership style; Conflict management; Audit perception; Nutrition service kitchen

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DOI: https://doi.org/10.5281/zenodo.23759108

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