Questions about doing hotel business

1. Safety management regulations of the Finance Department 1. Conscientiously implement national financial regulations, systems and relevant provisions, conduct regular safety inspections in conjunction with financial work, report problems and loopholes in a timely manner and handle them appropriately. 2． After the business checkout is completed, the accounting personnel of the Finance Department and cash register must hand over the cash check to the person in charge of the Finance Department and lock it in a special safe. Cash is not allowed to be kept overnight at scattered points in the store. 3. The general cashier's office is an important part of the Finance Department. Except for dedicated personnel working there, no other unrelated personnel are allowed to enter. 4. When financial personnel go to the bank to withdraw cash, checks, etc., they must be transported by a special car and escorted by security personnel throughout the process. No unrelated persons are allowed to take the bus during the withdrawal and delivery, and they are not allowed to handle any matters unrelated to this work on the way without approval. 5. The Department of Planning and Finance strictly prohibits the storage of personal cash and valuables. Various key seals are designated for safekeeping, and keys are not allowed to be taken out of the hotel or left in unsafe places. 6. The foreign exchange generated from the operating income of each department must be turned over to the treasury in accordance with financial management regulations, and private arbitrage and transfer are strictly prohibited. 7. The cashier's safe only provides one key for the cashier's personal use. When the general cashier conducts a warehouse check, he must do so together with the cashier supervisor. The safe can only be used to store reserve funds, and it is not allowed to store sundries and other items unrelated to work without permission. The key to the safe is not allowed to be lost. Spare keys are kept by the general cashier and will be used during warehouse checks. 8. Cashiers affiliated with the Finance Department are not allowed to distribute safe keys privately, and are not allowed to pass on the safe password to others. During holidays or holidays, they must cooperate with the Security Department to seal the safe. 2. Relevant regulations on communication expense management In order to ensure the economic benefits of the enterprise, strengthen cost management and reduce communication expenses, the hotel has made the following regulations on communication expenses: 1. The total monthly expenditure on social expenses cannot exceed 1% of the total turnover, and this is guaranteed by the Planning and Finance Department. 2． The communication cost indicators are proposed by the Planning and Finance Department every month, and are distributed to various departments after being reviewed and approved by the General Manager.

3. The distribution ratio of communication expenses: the general manager's office shall implement 40% of the achieved target, the sales department shall implement 40%, and other departments shall implement 20%. 4. The approval authority for communication orders shall be signed by the general manager or assistant to the general manager. The communication sheet of the board of directors shall be signed and approved by the board members or the manager of the accounting and finance department. 5. When using the communication fee, the communication request form must be filled in by the department, indicating the name of the department requesting the communication, the name of the guest or group, the date of the reception and the reason for the reception; it must be signed by the manager and person in charge of the department and submitted to the general manager or the authorized general manager. It can only be used after the assistant’s approval. 6. When the communication fees of each department need to be used in the shopping mall department and beauty salon, they must be signed and approved by the general manager before they can be used. 7. Social dining standards can be determined by the general manager based on the actual conditions of the hotel and location. Special circumstances must be approved by the general manager. ? 8． All departments must strictly follow the prescribed communication procedures. If you violate the above procedures by dining in a restaurant or shopping in a shopping mall, restaurant, shopping mall personnel and financial cashiers have the right to restrict meals and transfer money. If any fraud is found in the use of communication fees, they must be dealt with seriously. . 9. Implementation of communication fee savings reward method: Each department will withdraw 5% of the remaining savings based on the communication indicators issued by the Finance Department. 3. Regulations on waste disposal In order to strengthen the hotel's unified management of materials and safeguard the interests of the hotel, the following regulations are made for the disposal of waste and scrapped products in various departments: 1. The Finance Department is responsible for the disposal of all damaged equipment, furniture, films, and various waste products in the hotel. 2． The damaged equipment, furniture, films, etc. of each department will be placed in the room designated by the Engineering Department based on the principle of repair, and the Engineering Department will be responsible for repairs. If it cannot be repaired after identification, it will be handled by the Finance Department (with the cooperation of relevant departments). 3. For various packaging materials (cans, cartons, newspapers, pictorials) and other waste products, each department assigns an employee to be responsible for it. The waste products to be processed must have an exit pass stamped by the department (printed uniformly by the Finance Department). There are two employees who are specifically responsible for handling waste, and they can only go out after stamping a financial seal. Otherwise, the security department will not allow any items or waste to go out. 4. The time for waste disposal is every Wednesday and Friday from 2:00 pm to 4:00 pm. 5. When processing waste, the Finance Department and employees selected from each department handle it together. 50% of the proceeds are reserved for the relevant departments and 50% for the Finance Department.

6． The Security Department must strictly control the situation and never allow anyone to go out to dispose of waste without any proper procedures. No individual is allowed to dispose of waste without permission. Otherwise, it will be treated as a violation of discipline. 7. The manager of the Finance Department is responsible for coordinating, negotiating, and supervising the implementation of the above. 4. Receipt management system (1) Receipt collection: Record the number of each receipt in the registration book. The registration content includes: receipt number, purchase date, issuance date, recipient's name and signature issuer, and old receipts Return date. 1. After purchasing new receipts, the custodian must record the number of each receipt one by one. 2． Only the following personnel are eligible to receive receipts: general cashier, front office cashier, cashier, business center, health center, and shopping mall cashier. No other personnel are allowed to receive receipts. 3. The basic number is two, or the number can be increased according to the respective work conditions. 4. The receipt custodian shall not issue new receipts without reclaiming old receipts previously issued to the appropriate employee. 5. Accordingly, custodians should record the date of return of old receipts and should track and monitor receipts that have been issued for a considerable period of time but have not yet been returned for replacement. (2) Issuance of receipts The following rules should be followed when issuing receipts: 1. The front office cashier may only issue receipts for account collections that are still on the front office customer's ledger. 2． During office hours, the general cashier should issue receipts for account collections and other miscellaneous collections that have been transferred to the back office. During non-office hours, the front desk cashier can issue receipts for such matters. 3. The payment details should be clearly stated on the receipt. If the payment is from a foreign customer's account, the account statement and related numbers should be written together with the corresponding amount. 4. If a deposit or payment is received in advance, the general cashier or front desk cashier should immediately notify all relevant departments (sales department, front office department or banquet department). 5. Transmission of receipt attachments: Copy 1: Finance Copy 2: Customer Copy 3: Stub After the general cashier writes the general cashier report of the previous day (no later than 2 p.m.), the report and all the first pages - The receipts are sent to the revenue night review. After checking the total number of receipts and the account classification, the revenue night review sends them to the accounts receivable supervisor. The accounts receivable supervisor records and prints the collection number on the foreign account subsidiary. , hand the receipt to the receipt administrator for filing and printing on the general ledger. The revenue night audit should check the numbers of receipts used daily and verify canceled and unreported receipts. 5. Regulations on safety management of material warehouses 1. Dedicated personnel and dedicated warehouses, with dedicated personnel to store the keys of each warehouse. 2． Adhere to the duty registration system and strictly implement shift handover procedures. The foreman and substitute *** are both responsible for the distribution of materials when the custodian is on vacation, off work, or on a business trip. The custodian should make a clear handover before taking leave and after taking up the job, and the responsibilities should be implemented. 3. The warehouse should be cleaned, ventilated and organized frequently. The placement of items must comply with fire protection requirements, and the items must be kept without mold, rot, loss, or damage. 4. Responsible for safety and firefighting duties. Custodians must be familiar with fire protection knowledge and the location of fire fighting equipment, and master the use of equipped fire fighting equipment. 5. Personal items of unknown origin, unknown nature, and personal items are not allowed to be stored in the warehouse. 6. There is a special warehouse for flammable, explosive and highly toxic items, which are kept by dedicated personnel and strict procedures are followed for their collection. 7. Smoking, receiving guests, and staying overnight are strictly prohibited in the warehouse. 8. No open flames are allowed in the warehouse, no electric heating equipment is allowed, and no random wiring of lighting lines is allowed. 9. Those who come to the warehouse to pick up items must wait outside the warehouse and are not allowed to enter the warehouse without permission. 10. If any problem arises, please contact the Purchasing Department, Finance Department or Security Department in a timely manner. 6. Fire safety management regulations for material warehouses 1. Strictly abide by the "Warehouse Fire Safety Management Rules". Smoking and open flames are not allowed in the warehouse, and passages must be kept clear. 2． Classify the goods according to their different properties and store them in separate warehouses. Inflammable and explosive items must be stored in separate warehouses and shall not be mixed with other warehouses. 3. Items in the warehouse must be stacked neatly and must not be too high or too wide. Materials must be at least 50 cm away from wires and light bulbs, and light bulbs must not exceed 60 watts. 4. Warehouses for flammable and explosive items should be equipped with explosion-proof lights, and it is strictly prohibited to pull lighting wires indiscriminately in the warehouse. 5. Custodians should frequently check lamps and wires and ask the engineering department to replace them if they are found to be damaged or aging.

6． When leaving the warehouse, you must conduct a fire safety inspection to ensure that there are no problems. Cut off the power and lock the door before leaving.

7． Each position must be familiar with the performance, use methods and equipment placement of various fire-fighting equipment. Immediately put out the fire when it is discovered, report to relevant leaders and the security department in a timely manner, protect the scene, and assist in identifying the cause of the fire. 8． Take good care of fire-fighting equipment, keep fire extinguishers clean, and do not move or cover fire-fighting equipment at will. 9. Anyone who violates these regulations will be dealt with in accordance with the relevant provisions of the hotel's fire management regulations.

Chapter 10: Purchasing Department Section 1: Department Overview and Organizational Structure 1. Overview The Purchasing Department is the functional department responsible for hotel purchasing. Under the unified management of the hotel, the Purchasing Department purchases items needed by each department in a timely, appropriate amount, at the right price, and economically and reasonably based on actual work requirements to ensure the normal operation of the hotel's business activities. The Procurement Department's procurement work must strictly implement the hotel's procurement system and strictly follow the procurement procedures to ensure that the quantity, quality, price and delivery date of purchased items meet the requirements, and strictly control procurement costs. Procurement department employees must establish a purchasing and supply awareness of "the hotel is the heart". 2. Organizational Structure (omitted)

Section 2? Job Responsibilities and Quality Requirements 1. Manager Direct Superior: Financial Director Direct Subordinates: Purchasing Director Job Responsibilities 1. Report directly to the General Manager and Financial Director. Manage the overall work of the Purchasing Department. Review and approve all purchase orders and purchase orders to ensure the smooth completion of various procurement tasks. 2． Participate in business negotiations for bulk commodities and foreign imported goods orders and check the execution of contracts. 3. Guide subordinates to carry out business and continuously improve business skills. 4. Be familiar with and master the names, models, specifications, prices, uses and origins of various supplies required by the hotel. Check whether the purchased materials meet the quality requirements, and have leadership responsibility for the hotel's material procurement. 5. It is necessary to complete the procurement tasks of various materials for the hotel as planned, and to increase revenue and reduce expenditure within the budget. 6． Responsible for the formulation and implementation of business training plans for employees in this department, and do a good job in the ideological work of employees. 7． Organize department employees to participate in learning in a planned manner. 8． Manage the daily work of the purchasing department and coordinate the relationship between the purchasing department and various hotel departments. 9. Complete various tasks temporarily assigned by the general manager. 10. Under the supervision of the General Manager, Financial Director and Cost Control Department Manager. Quality requirements: Basic qualities: Have a high sense of responsibility and professionalism, do not seek personal gain for public benefit, and do not use power for personal gain to reveal business secrets; have strong leadership and coordination skills; be able to independently guide department operations; comply with disciplines and laws. Natural conditions: Aged over 30 years old; good appearance, elegant temperament, and friendly to others. Height: 1.74-1.78 meters for men, 1.65-1.68 meters for women. Educational level: college degree or above. Foreign language proficiency: Intermediate level of English for tourism and hotel. Work experience: More than 3 years of hotel purchasing experience, and more than 2 years of management experience. Special requirements: Familiar with procurement procedures and content; understand customs regulations on import business and relevant national tax policies; understand market conditions and hotel supply channels. 2. Purchasing supervisor Direct superior: Purchasing manager Direct subordinate: Purchaser Job responsibilities 1. Prepare a market price list every ten days, grasp new product supply sources and seasonal product information, and provide it to superiors for reference in a timely manner. 2． Responsible for contacting the warehouse management department, handling product quality issues in a timely manner and urging suppliers to deliver goods in a timely manner. 3. Carry out outbound purchasing as assigned by boss. 4. Assist supervisor to compare supplier quotations and organize supplier information. 5. Assist supervisor in reviewing supplier's invoices, delivery notes, quotations or purchase orders, etc. 6． Collect purchasing samples or arrange supplier demonstrations. 7． Report errors and damage to goods during transportation to superiors, and be responsible for declaring compensation or customs losses to relevant parties. 8． Responsible for customs declaration of imported items and arranging delivery matters. 9. Cooperate with the warehouse to inspect and accept items to ensure that they meet the purchase requirements. 10. Responsible for training subordinate employees, checking employee discipline, and completing other tasks assigned by superiors. Quality requirements? Basic qualities: abide by disciplines and laws; have strong coordination ability; have a high sense of work responsibility, do not seek personal gain with power, and keep business secrets.

Natural conditions: Aged over 25 years old; good appearance and good health. Height: 1.74-1.78 meters for men, 1.65-1.68 meters for women. Education level: College degree or above. Foreign language proficiency: Intermediate English proficiency. Work experience: More than 5 years of hotel work experience and more than two years of purchasing work experience. Special requirements: Familiar with procurement procedures and procurement content.

3. Purchaser Direct superior: Purchasing supervisor Direct subordinates: None Job responsibilities 1. Purchase items and food required by each department based on purchase requisitions or warehouse replenishment orders. 2． Strive to make the products purchased by the hotel affordable and of high quality. 3. For products that do not meet the requirements, we are responsible for returning, replenishing or exchanging them. 4. Maintain good relations with relevant suppliers. 5. Responsible for loading imported or out-of-town goods at the airport or train station. 6． Assist the warehouse in the acceptance of items entering storage. 7． Report the latest information on products and prices to your superiors in a timely manner. 8． Do a good job in reimbursement and settlement of daily cash or check purchases. 9. Actively participate in training, abide by hotel disciplines, maintain good relations with relevant hotel departments, and complete other tasks assigned by superiors. Quality requirements Basic qualities: abide by disciplines and laws; be self-disciplined, do not use power for personal gain, do not seek public benefit for personal gain, and do not take kickbacks. Natural conditions: Male or female, over 25 years old; good appearance and good health. Height: 1.74-1.79 meters for men and 1.65-1.69 meters for women. Education level: high school degree or above. Foreign language proficiency: Beginner level in English. Work experience: More than 3 years of hotel purchasing experience. Special requirements: Be serious and responsible for work and have the courage to overcome difficulties. 4. Purchasing Department Clerk Direct superior: Purchasing Department Manager Direct subordinates: None

Job Responsibilities 1. According to the requirements of the department manager, draft various reports and prepare and distribute them. 2． Do a good job in sorting and archiving various internal documents within the hotel and related purchase applications, contracts and other materials. 3. Keep relevant meeting minutes. ? 4． Responsible for applying for the issuance of stationery and employee meal vouchers within the department. 5. Assist superiors in liaising with various departments. 6． Responsible for the attendance of department employees. 7． Organize daily purchase orders and receipts, etc., and prepare weekly purchase summary sheets. 8． Assist the manager to implement written declaration of imported goods. 9. Actively participate in training, abide by hotel disciplines, and complete other tasks assigned by superiors. Quality requirements Basic qualities: abide by laws and regulations; have a high sense of responsibility and professionalism; have certain public relations capabilities. Natural conditions: female; over 20 years old; good appearance and good health. Height: Female, 1.65~1.69 meters. Education level: College degree or above. Foreign language proficiency: Intermediate English proficiency. Work experience: More than 1 year of hotel work experience. Special requirements: Familiar with procurement procedures and various procurement links; have good written expression skills; be able to use computers.

2. Preparation procedures before exchange

1) The cashier must listen to and record the foreign exchange price announced by the Bank of China on time every morning, and promptly change the day's foreign exchange price list.

2) Receive the exchange slip used on the day, check whether the numbers are consecutive, whether there is any short number, and go through the procedures for receiving it.

3) Receive and allocate exchange working capital of large and small denominations, and go through the procedures for leaving the warehouse.

3. Foreign currency exchange and cash payment procedures

1) Greetings: Hello, Mr./Ms./Ms.! Would you like to change money?

2) When the customer redeems, the customer must first show his passport or other documents before filling in the bill.

3) When receiving the form filled in by the guest, the person in charge should pay attention to check whether the guest’s nationality, name, passport number, room number, amount of foreign currency exchange, etc. are completely filled in, and determine whether it is true or false. For foreign currency and all traveler's checks, check whether the check and receipt signatures are consistent with the check endorsement. After the inspection, the person in charge will calculate it into foreign exchange and RMB based on the selling price of the Bank of China or the cash price and transfer it to the reviewer. After the reviewer checks again and it is correct, the cash can be handed over to the person in charge.

After receiving the cash, the person in charge will review whether the cash accepted is correct and submit it to the guest together with the bill if it is correct.

4) Greetings: Sir/Miss/Ms., please check it and welcome you to come again next time.

4. Procedure for preparing daily reports for foreign currency exchange business

When an exchange business is completed, the reviewer will fill in the bill number, type and amount of foreign currency exchanged in the exchange business. In the daily report, the tabulation requirements are:

1) Fill in the order numbers one by one;

2) Fill in foreign currency cash and checks separately;

3 ) The amount of each cash and check is equal to the amount of foreign currency exchanged for RMB based on the cash price or selling price respectively.

5. Procedures for the handover of foreign currency and working capital before the exchanger gets off work:

1) Procedure for handover of foreign currency: After the exchange business day report is prepared, the exchanger should package the daily foreign currency report Tie it up and put it into a cash bag, seal it, sign your name on the seal of the bag, and put it in the designated safe for inspection, counting, and summary by the foreman the next day.

2) Handover procedure for the exchange working capital: When class A gets off work, the balance of the exchange working capital will be counted and handed over to the exchange clerk of class B, and the handover signature procedure will be completed. When shift B ends, the balance of the exchange working capital must be counted and put into the cash bag. The cash in the bag should be consistent with the working capital balance recorded on the cash bag and the exchange business day report, and placed in the designated safe together with the foreign currency cash bag.

(10). Collection procedures for over-quota guest rooms

According to hotel regulations, all hotel guest rooms with over-quota debts of more than 5,000 yuan must be processed twice a week. Dunning. The dunning procedure is:

1. Print a list of over-quota guest rooms.

2. Indicate the guest’s departure date on the detailed list.

3. Cancel the over-quota debt for long-term residents, and issue a reminder once the monthly settlement is completed.

4. For customers who hold credit cards, if the amount of expenses incurred exceeds the maximum limit of the credit card, they should contact the credit card company to obtain an authorization number. This customer will not be included in the issuance of reminders.

5. Prepare a detailed list of guest debts and forward it to the front office manager for review. The front office manager will decide on the actual list of reminders to be issued based on the guest's situation. The cashier supervisor will issue a reminder letter, and if the customer still does not pay, the financial manager will issue a reminder letter.

(11) Guest safe use procedures

First, the guest fills in the safe record card and fills in the room number and name on the card. After it is checked by the cashier in the front office, it is correct. , fill in the safe key number in the card, and after the guest puts the money and belongings into the safe, immediately lock the door and hand the key to the guest. When a guest requests to open the safe, he or she must register each item in the column behind the registration card. The registration contents include: opening time, room number, guest signature, etc. The guest's signature must be consistent with the signature on the front of the registration card before money and items can be withdrawn. When the guest returns the safe key, the registration card will be canceled immediately.

3. Income audit work procedures

Income audit work is based on the cashier night audit work, and is reviewed, classified, summarized, and finally reflected in the financial account. It requires revenue auditors to master the work content and working procedures of restaurant cashiers and front office cashiers, assess operating income in correct ways, and collect receivables in a timely manner so that funds can be used normally. Their work content mainly includes:

(1) Preparation before the night review shift

Before the shift, you must understand the shift handover matters of the daily review work, check whether the printer and computer are normal, and follow the review

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The payment vouchers and bills of each business location are classified in the box. There are three main parts:

1. Front desk guest room billing statement and cashier daily report.

2. Restaurant payment vouchers and bills include: Dongyuan Restaurant and Xiyuan Restaurant.

3. Payment vouchers and attachments for other departments: swimming pools, swimming health care, bowling alleys, cafes, billiards halls, table tennis halls, saunas, recreational products, entertainment halls, and business centers.

(2) Night audit work process

1. Check the cashier’s payment voucher and check it with the computer report: the auditor needs to check the various details of the payment voucher and fill them in with the computer Whether the report is consistent, if the data has been modified, the cashier should explain the reason. If there is no payment voucher from the cash register, it is necessary to calculate whether the data on the attachment sheet matches the payment voucher filled in by the cashier.

2. Print out the "Today's Check-in Guest Report", and based on the check-in report, review whether the price input for each room checked in today is consistent with the price on the room booking form, and whether the discount room procedures are complete. If there are any errors, the receptionist should be notified immediately to make adjustments, and the situation should be written into the night review report and submitted for daily review.

3. Print out the "Today's non-flat checkout report", review the reasons for non-flat checkout, and confirm the person responsible.

4. Print out the "Today's Adjusted Account Sheet" to review the reasons for adjusting the accounts. The adjustment of the account sheet requires the signature of the person in charge.

5. Check whether the transfer at each charging point is correct: Check the guest signature on the bill for each transfer (unsettled part) with the guest signature and computer records on the room opening form to see if they are the same. . Whether the transfer is to the wrong room. If the signature is different, remind the cashier to pay attention when checking out; if the transfer is to the wrong room, make adjustments immediately.

6. Print out the "Today's Departure Guest Report" (the half-day room fee will be reviewed on the day).

7. Night audit data maintenance: Copy the day's data to the "c" drive or "d" drive to prepare for the smooth conduct of the night audit.

8. Enter the night review data statistics: the business team reviews (print out the general shift checkout form of the business point), completes the pre-review report, completes automatic payment, reviews the accounting report twice, and final review.

9. Data sorting.

10. Issue the night review report:

A. Prepare the "×× Hotel Business Day Report".

B. Prepare one copy each of "Today's non-flat checkout report" and "Today's adjustment report".

C. Fill in the "Night Audit Report Form": Record everything that happens during the night audit. Those that require assistance from the daily audit should be clearly marked and filled out carefully.

11. End of shift: After all work is completed, the materials will be sorted and classified and submitted to the daily review office.

(3) Daily audit work flow

1. Handle issues left over at night and be responsible for implementing the contents of the notice

After receiving the "Night Audit Report Form" every day , the remaining issues must be dealt with in a timely manner; fill in the audit notice in a timely manner, notify the department head of the responsible person, and be responsible for implementing the solution, and then write the solution on the first page of the notice, and finally file the notice number at the end of the month After statistics, note the handling opinions and submit them to the finance manager for processing.

2. Bill write-off: After receiving the checkout form from the cashier, check whether the paid bill is complete, and then write off the bill according to the number on the ticket checklist. If there are missing numbers and incomplete procedures for adjusting invalid documents, a night review report must be written and submitted for daily review.

3. Check the billing slip at the front desk checkout and the cashier's personal report

The guest room billing slip is a bill printed by the front desk cashier to check out the hotel guests. , reflecting the rent, meals and other expenses charged to guests. The cashier's cash register is a summary table that reflects the guest accounts settled on the day (including cash, credit cards, checks, foreign exchange, and transfer accounts collected from guests).

4. Check the restaurant bill:

1) Pay attention when checking the restaurant bill; when checking the bill and the attachment, each item in the menu must be the same. Check the computer checkout form. If it does not match, ask the cashier to find out the reason and handle it. If the attachment form is modified, the person who modified it should explain the reason for the modification on the form, and it should be signed and confirmed by the department manager. The cashier should play a supervisory role.

2) Check the business reconciliation form: Check whether the data filled in the form is consistent with the data in the attached documents handed over by the cashier. Check the data filled in by the cashier in the form with other relevant personnel in the department. Check whether the data filled in is consistent. If there is any discrepancy, you should immediately find out the reason from the cashier and deal with it in a timely manner to ensure the correct reflection of business income.

3) The discount procedure should be complete: if a hotel discount card is used for discounts, the card number and guest signature must be indicated on the bill; if the hotel manager provides a discount for the guest, the manager's signature and annotation must be included. Mingsuo discount. When checking, the auditor should pay attention to whether the discount given by the cashier is correct. If it is incorrect, he should find the cashier to find out the situation and deal with it in a timely manner.

4) Whether the free reception meets the standards: managers at all levels receive free reception in the hotel, and the authority to sign orders should be based on the authority table of managers at all levels.

Check whether managers at all levels are signing orders for reception within the scope of their authority. If it is found that the reception exceeds the standard, you should immediately ask them to complete the procedures, otherwise, report it to the financial manager for processing.

5. Check the payment vouchers and charge sheets of other departments:

Other departments (including swimming pools, bowling alleys, chess and card rooms, billiards halls, business centers, coffeehouses in recreation centers The cashier of the department, etc.) will fill in the payment voucher based on the cashier slip after the business closes. The amount of each item in the payment voucher should be consistent with the total amount of the attached charge sheet.

1) Write-off and management of charge sheets: Charge sheets must be used in order of numbers. The auditor will write off the charge sheets submitted by each department every day on the "Ticket Use Sheet" one by one according to the number. , if it is found that the code is not used, the user of the charge sheet should inquire about the reason and urge the payment in time. The cancellation form must be signed by a foreman or above.

2) Check the business center payment voucher: Check the correctness of the amount of each charge item in the charge sheet, and go to the business center regularly to collect data on the machine to ensure that the account is consistent with the actual amount.

6. Check the various business statements produced by night auditors:

Responsible for checking the correctness of various statements produced by night auditors. If there are any errors in data calculations, report them immediately Modify and hold night auditors accountable.

7. The audit supervisor and the auditors on the same day should frequently go to each business location to conduct inspections:

Check whether the cashier and other operators in the hall operate according to the standard procedures, and whether the business funds are truthfully reflected , whether the cash is handed over truthfully. If it is discovered that the cashier or other operators do not operate according to the specifications, they should be corrected immediately, and the situation and handling opinions should be reported to the department manager, financial manager and quality inspection department in a timely manner to prevent the situation from happening again and ensure that the hotel does not suffer losses.

8. Report binding:

Bind the "cashier operation records", "payment vouchers for each charging point" and the original bills of each charging point into a book in order of date, with a cover Indicate the start and end dates for archiving.

(4) Account processing workflow

1. Preparation of daily business income subpoenas

The basis for preparing income subpoenas is the daily sales summary report form and trial balance.

The method of preparing the income voucher is:

Debit: Accounts receivable - guest account

Accounts receivable - street account - details< /p>

Accounts Receivable - Team

Bank Deposits

Credit: Operating Income

Accounts Payable - Telephone Bill

< p>2. Street ledger and guest account distribution table statistics

Street ledger and guest account include banquet accounts of external units, employee private accounts, discount cards, and unanswered bills, etc., and the income is calculated The clerk must fill in the street account and guest account statistics forms every day and make distribution. Be prepared to record charges to each account in a timely manner. Make daily and monthly balances, and prepare for filling in the street account and guest account summary forms at the end of the month.

3. Account processing after the guest clears the receivables

After the guest receives the hotel’s reminder notice, he is required to settle the accounts receivable to the hotel within 30 days. When a guest makes a payment, the hotel should issue an official receipt and submit it to the guest as a proof of settlement. The revenue auditor will conduct accounting processing every day based on the customer's payment content and amount: before preparing accounting vouchers, first find out the company's account number, account reference number and payment content, and fill them in the daily cash income record form .

4. Debt reminders for receivables exceeding 60 days

Analyze the report content based on the monthly receivables statement records and items. For all customers whose receivables are outstanding for more than 60 days, we will make reminders again. Before making reminders, we must first understand the specific contents of unpaid accounts and report the situation to the financial manager. The financial manager shall issue a reminder letter and send it to the guest together with a copy of the payment notice; promptly respond to the questions raised by the guest, negotiate solutions, and eliminate obstacles for the settlement of accounts receivable as soon as possible.

5. Responsible for entering the prepared accounting vouchers into the financial computer system.

IV. Working Procedures of the Cost and Accounts Payable Group

The Cost and Accounts Payable Group is an important organization that makes good use of and manages funds. Strengthening the management and supervision of funds is one of the important responsibilities of cost accountants. Each accountant must understand and master the ins and outs of funds, control cost and expense standards, and enable the normal turnover and use of funds.

The main contents of his work are:

(1) Check collection and settlement

The purchaser will purchase the goods based on the specific content of the purchase on the day and after approval by the head of the purchasing department. Invoices and inspection orders are sent to the Finance Department for checkout procedures. When checking out, the cost accountant must check the five major elements of the invoice: A. Date of invoice issuance; B. Name of goods purchased; C. Purchase quantity and unit price; D. Whether the size and amount are consistent; E. Official seal of the unit holding the invoice. Check whether the inspection voucher is consistent with the invoice amount, whether the signatures of the person in charge, the inspector, and the consignee are complete, and cancel the purchase order. After verification, fill in the amount and purchase content in the check collection register, and then transfer it to the daily bank expenditure statistics.

(2) Daily bank disbursement statistics

The disbursement cashier must provide the daily bank disbursement amounts to the income cashier to prepare daily bank statements. Before counting, first fill in the expenditure register according to the order of the check number and the time when the transfer commitment order occurred, indicating the date of bank expenditure, name of the paying unit, payment amount and purchase content. After checking according to the checkout procedures, you can prepare the payment statements for each bank. The statistical table is in two copies, one copy is submitted to the cashier as the basis for preparing bank daily statements, and the other copy is used for review and reference. The expenditure amount of each bank in the statistical table must be consistent with the amount filled in the expenditure register every day.

(3) Procedures for preparation of expenditure vouchers

Expenditure vouchers shall be accurately reflected in the account in accordance with the accounting principles of accrual basis and instructions for use of accounting subjects. Expenditure vouchers The preparation procedure is:

1. Fill in the name of the paying unit;

2. Fill in the payment date;

3. Fill in the summary of economic business content;

4. Fill in the accounting subjects and account numbers;

5. Fill in the economic business amount.