What are the workflow of cashier post?

What are the daily processes of cashier work? The daily process of cashier's work is usually:

At the first time at work, list the unfinished business yesterday, check the cash inventory and check the bank balance. Please ask the leader or financial supervisor to arrange the income and expenditure of funds for the day and list them one by one on the work schedule of the day.

When handling the payment procedures according to the instructions of the leaders, the payment basis must be true, complete and reasonable, and the payment requirements beyond the scope of authority should be reported to the corresponding leaders for approval.

When handling various collection matters, we should pay attention to the accuracy of income calculation and clarify the source of income.

Check the receipt and payment documents, complete the formalities and classify them.

According to receipt and payment documents, prepare accounting vouchers.

According to accounting vouchers, register cash book and deposit journal one by one every day, and settle the balance every day.

Record the completed projects in the work schedule one by one.

Make a cash inventory before work to ensure that the accounts are consistent with the facts.

Count bank checks and verify the amount of bank receipts and payments on that day.

Inventory invoices and receipts, suitable for the relevant business of the day.

The unfinished economy is also listed for processing.

Prepare the cashier's daily report, reflecting the single-day fund income and expenditure.

Check whether the safes and drawers are locked and whether the data vouchers are collected before work.

The cashier's job:

1. Handle bank deposits and cash withdrawals.

2. Be responsible for the management of checks, drafts, invoices and receipts.

Third, do a good job in bank accounts and cash accounts, and be responsible for keeping the financial chapter.

Fourth, responsible for reimbursement of travel expenses.

1. Employees who need to borrow money on business trips must fill in the loan slip, and then submit it to the general manager for approval and signature, and submit it to the financial audit. After confirmation, the cashier will issue the money.

2. After returning from business trip, employees should fill in the payment voucher truthfully, and affix the receipt or invoice on the back of the voucher, which will be signed by the witness first, then by the general manager, and reimbursed by the cashier after accounting review.

5. Payment of employees' wages.

Cashier working rules:

Work items and verification procedures.

Error prevention and correction procedures

receipts and disbursements

1. For cash receipts and payments, the amount shall be counted in person, and the authenticity of the face value shall be paid attention to.

If counterfeit money is confiscated, the responsible person shall be responsible.

2. Once the cash is paid, a "cash payment stamp" shall be affixed to the original voucher.

The responsible person shall be responsible for overpaying or underpaying the amount.

3. Send the daily cash to the bank.

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Don't "sit on the branch".

4, do a good job of daily cash inventory, so that the accounts are consistent.

Make cash statements to prevent cash gains and losses. After work, cash and equivalents are returned to the general manager.

5. Generally, large denomination cash payment business is not handled, and payment is made through transfer or remittance procedures.

Special circumstances require approval.

6, employees go out to borrow money, regardless of the amount, must be signed by the general manager, approved by the loan.

If the loan is not approved and there is a dispute, the responsible person shall bear the responsibility.

Bank account processing

1. When registering a bank journal, distinguish the accounts first to avoid crossing the line. Open trading procedures.

2. Make the balance of each account every day, so that the general manager and financial accountant can understand the fund operation of the company and arrange the funds.

Fill in the statement before going to work every day.

3, keep all kinds of blank checks, shall not be arbitrarily misplaced.

4. The accounting seal of the company is generally kept by the cashier.

Give the accounting seal to the general manager after work every day.

Reimbursement audit

1. Whether the agent signs the payment voucher and whether the witness signs it.

If not, it should be added.

2. Whether the original bill attached to the payment voucher has been altered.

If yes, ask why or not reimburse.

3. Whether the formal invoice is mixed with the receipt.

If there is, it should be posted separately.

4. Whether more than three items are filled in the payment voucher.

If it exceeds, it must be re-filled.

5. Whether the size and amount are consistent.

If not, it should be corrected and re-filled.

6. Whether the reimbursement content is reasonable.

Otherwise, it will refuse to pay. If there are special reasons, it should be approved.

7. Whether the payment voucher is signed by the general manager.

If not, it will not be reimbursed.

Workflow of cashier post in guest room and catering; Hotel financial workflow.

First, the lobby cashier work procedures

The cashier work in restaurants is the first step to record the income of catering business, and it is also one of the important links of financial management. It requires every cashier to master his own work contents and procedures skillfully and apply them to his work, so as to really play the role of supervision and inspection and lay a good foundation for the following financial accounting. Its work mainly includes:

(1) preparation for shift

1. The cashier in the restaurant should check in according to the shift of the shift schedule before taking up his post, and the cashier foreman in the restaurant will supervise the implementation and sort out the report.

2. The cashier counts the working capital together with the foreman or supervisor, and signs the register after it is correct. The transfer procedures of working capital must be handled between shifts, and the cashier of the restaurant should sign the register of working capital transfer. 3. Collect the bills and receipts needed on duty, and check whether the bills and receipts are orderly. If there are missing numbers or short copies, they should be returned immediately. After work, unused bills and receipts should be returned and signed in the bill collection register. The restaurant bill is managed by the supervisor and supervised by the supervisor.

4, check whether the date and time of the computer system is correct, if there is a wrong date or time, should promptly notify the foreman to adjust, and check whether the ribbon, paper tape is enough. 5. Check the cashier's handover book in the restaurant to understand the problems left over from work so as to deal with them in time.

(2) Normal operating procedures

1, when the waiter gives the order menu to the cashier, the cashier should first check whether the number of people and station numbers on the order menu are recorded completely, and return them to the waiter if the records are incomplete.

2. When the menu number and station number are recorded completely, it will officially enter the menu. First, enter the guest's bill number into the computer, and the cashier will automatically compile the bill number for the guest to use when checking out. Then, according to the computer menu keys, enter the number of guests, the station number and the content and quantity of food and drink ordered by the guests. You can wait for the guest to check out after you go in.

(3) checkout workflow

1, restaurant bill-closing two copies: the first copy is the financial copy, and the second copy is the guest copy.

2. When the guest asks to check out, the cashier will print out the temporary statement according to the station number reported by the hall staff. The staff in the lobby should check the bill first, then sign their names, and then settle the bill with the guests. If the staff in the lobby don't sign, the cashier should remind them to sign.

3. If the guest checks out now, the staff in the lobby should take two bills back to the cashier for summary, return the second bill to the guest, and keep the first bill by the cashier.

4. If the guest pays the bill, the hall staff will hand over the guest's bill certificate to the cashier, and then hand over two bills to the cashier for processing.

5. When the guest shows the discount card when checking out (or the lobby manager gives the guest a discount), the lobby manager should give the discount card (or the manager's signature) and two bills to the cashier for discount according to the procedure. If the lobby manager only gives the cashier a bill, the cashier can't handle it.

6. When the bill is invalidated or modified, the relevant personnel shall explain the reasons for the invalidation or modification and sign it. After confirmation by the hall management personnel, the amendment form and void form (in duplicate) shall be submitted to the cashier and sent to the finance department for review.

7. For various reasons, if the guest needs to check out late, he must first ask the hall manager to approve the guarantee, and then transfer it to the accounts receivable of the finance department.

8. When the general manager and deputy general manager of the hotel entertain guests or sales staff, they must use internal bills when they are approved by the leaders to entertain customers. The bills should be signed by the leaders before being transferred to the finance department for review.

9, the cashier in this shift after the business, should do single class checkout; The day's work is over, and the general class should settle up. Carefully check the dining situation and income of the day and fill in the "East (West) Garden Restaurant Checklist".

(four) single and general account

At the end of each shift, make a summary of each shift; At the end of the day's work, the general shift has to settle accounts. Click "single" directly. "Total shift checkout" button, the computer will automatically summarize the operating income and generate several reports, and print out the reports as needed.

(5) Inquiry of current and historical accounts.

"Today's account inquiry" refers to the unsettled accounts and the accounts in the last three days. Click the "Today's Account Inquiry" button directly, and the computer will automatically find out the required account.

"Historical account query" refers to the previously generated account, and the operation method is the same as above.

(6) Invoice management

1. The invoices collected by cashiers shall be kept and written off by myself, and shall not be collected and written off by others. When writing off, the invalid page number should be folded, and the invalid number should be filled in the invoice inspection record column behind the invoice cover.

2. The amount of the invoice should be based on the amount of the guest's consumption list (the agent should sign the full name on the relevant items of the invoice), and attach the guest's consumption list to the back of the invoice stub.

3. When the invoice is written off, it is found that the stub is not attached with the customer's consumption bill or the invoice is not connected with the serial number. The administrator should not only write a written explanation and attach it, but also bear all the economic losses arising therefrom.

4. The lost invoice shall be reported to the Finance Department in written form in time, and the registration fee for declaring the lost invoice invalid shall be borne by the agent.

(7) Management of invalid bills

At the end of the cashier's shift, the adjustment sheet and invalidation sheet of computer operation records should be submitted to the audit. The invalid list must be signed and confirmed by the foreman or above, and the reasons for invalidation shall be indicated. If mistakes are found afterwards, but the stored bills cannot be found, the cashier shall bear the economic responsibility and investigate the reasons for destroying the bills.

(8) Collection procedures for cash, checks and credit cards.

1, cash

1) When you receive cash, you should pay attention to distinguish the authenticity and whether the currency surface is in good condition.

2) Do not accept coins in currencies other than RMB.

Step 2 check

When you receive a check, you should check whether there is a bank account number and name, and whether the seal is complete and clear. A seal is generally an official seal and two or more private seals. If there is any shortage, first ask the drawer whether the seal is consistent, and leave the contact name and telephone number in the endorsement. The hotel doesn't accept personal checks. If the check is accepted by the hotel manager or above, the guarantor will bear all the responsibilities for any problems with the check.

3. Credit card

1) When accepting a credit card, you should first check the validity period of the check card and whether it is accepted within the scope of use, and check whether the card is included in the stop payment list. (For example, credit card banks will refuse to accept the wrong paper, expired credit cards, payment suspension period and unacceptable scope.

2) When the guest checks out, fill in the consumption amount in the consumption column of the purchase order, and ask the cardholder to sign it. Carefully check the card number, expiration date and signature, which should be consistent with the credit card. After it is correct, tear off the cardholder's stub and submit it to the guest together with the bill.

3) If the cardholder fails to check into the hotel or leaves the hotel first to pay for others, the cardholder must first sign the purchase order and fill in the payment confirmation. The cashier should carefully check the card number and signature, and authorize according to the estimated amount of reserved days. After obtaining the authorization, mark "Approved" on the edge of the purchase order, sign the name of the handler, and write down the authorized amount and authorization number.

4) Anyone whose credit card exceeds the limit must call the credit card authorization center of the bank or get authorization through EDC. If the actual consumption exceeds the authorized amount, it should be re-authorized. You can only use one authorization code at a time, and you need to purchase multiple authorization codes separately to accept it.

5) If the subscription amount exceeds 10% of the authorized amount, the original authorization code can still be used without authorization.

(9) Procedures for handing over cash and bills after work.

1, cash transfer procedure

After preparing the report, the cashier in the restaurant will fill the cash received into the cash bags respectively, and then put the cash into the bags. It is required that the cash contained in the cash bag is consistent with the amount recorded in the cash bag, and sign the cash receipt and payment record book to handle the cash handover procedures. Put the money bag into the safe under the supervision of the cashier. When the cashier leaves work, the cashier will count the cash bags one by one to check whether the amount on the cash bag is consistent with the amount in the cash transfer record book. After it is correct, sign the name column of the transferor, and so on, and the procedures will remain unchanged until the chief cashier completes the counting the next day.

2, the guest bill transfer program

There are two procedures for handing over customer bills: one is to use, which arranges the used customer bills according to the sequence number, wraps them with the customer bill distribution table, and puts them in the designated location for auditors to audit at night; The other is not needed. Check whether the last passenger bill has a serial number. After it is correct, go through the refund procedure. Sign the receipt of the cashier's check collection register in the restaurant. When the subsequent shifts continue to be used, sign in the receiving column to handle the handover procedures. After one day's work, the unused passenger tickets should be returned to the competent department, and the return signature formalities should be handled.

What books have you written about the cashier's job responsibilities and workflow analysis! Cashier management system

First, the cashier's job responsibilities

1, responsible for the purchase and custody of bank checks, the receipt and payment of bank deposits, and the safety and integrity of bank deposits.

2. Be responsible for cash receipt and payment. At the end of each day, register "cash book" according to the cash voucher of that day, count the cash on hand, and be responsible for the safety and integrity of cash.

3 responsible for the "bank journal" and "cash book" registration, and daily check.

4. At the end of each month, ask the bank for the "statement" and the amount and balance of the bank deposit, and submit the "cashier's statement" to the accountant.

Two. Management of cash and bank deposits

1, cash management

(1) The company can use cash within the following scope:

A. salaries, allowances and bonuses of employees;

B. remuneration for personal services;

C. Travel expenses that must be borne by business travelers;

D. sporadic expenditures below the settlement starting point;

E. other expenses approved by the general manager.

In addition to the above provisions, financial personnel should pay personal money exceeding the cash limit by cheque; If it is really necessary to pay cash in full, it shall be paid after being audited by the accountant and approved by the general manager.

(2) The cash limit of the company's daily sporadic expenditure is 5000 yuan. The excess shall be deposited in the bank.

(3) Financial personnel can pay cash from the company's cash on hand or withdraw it from bank deposits, and may not pay directly from cash income (that is, sitting on a branch). If it is really necessary to take up the post due to special circumstances, it should be reported to the general manager for approval in advance.

(4) The cashier should establish and improve the cash account, record the cash expenditure one by one, and ensure that the daily report and the monthly report are consistent.

2. Check management

The cheque is kept by the cashier. When using checks, there must be a "check application form", which is approved and signed by the general manager. Then stamp the check according to the approved amount and fill in the date, purpose and registration number. The payee will sign the cheque application book for future reference.

(2) After the cheque is paid, the cheque stub shall be used, and the invoice shall be signed by the manager, checked by the accountant (the purchased goods shall be signed by the keeper) and approved by the general manager. Fill in the amount summary correctly and give it to the cashier after completion. The cashier prepares the voucher number in a unified way, registers the bank account number according to the regulations, and the original cheque taker cancels in the "cheque requisition form" and the register.

(3) Check payment must be audited, and the accountant and cashier are responsible for the financial seal.

3, the financial department should strictly abide by the operation requirements:

(1) In accordance with the Measures for Payment and Settlement and other relevant national regulations, strengthen the management of bank accounts, open accounts in strict accordance with regulations, and handle deposits, withdrawals and settlement. Regularly check and clean up the opening and use of bank accounts, and report problems to the general manager in time.

(2) Strictly abide by the discipline of bank settlement, and may not issue bills or forward checks without capital guarantee to obtain bank credit; Do not issue, obtain or transfer bills without real transactions and creditor's rights and debts, and do not extort funds from banks or others; Do not unreasonably refuse to pay or arbitrarily occupy other people's funds; It is not allowed to open and use bank accounts in violation of regulations.

(3) The cashier checks the bank account at least once a month and prepares the bank statement, so that the book balance of the bank deposit is consistent with the adjustment of the bank statement. If the adjustment is inconsistent, find out the reason and report it to the general manager in time.

(4) Cashiers should count cash regularly and irregularly to ensure that the book balance of cash is consistent with the actual inventory. If any discrepancy is found, the reasons shall be found out and reported to the general manager for handling in time.

(five) accounting and auditing personnel to perform supervision and auditing functions, regular or irregular checks and inventory of cashier personnel.

Three. Monetary fund payment procedure

1, payment application. When using monetary funds, the relevant departments or individuals shall submit an application for payment of monetary funds to the approver in advance, explaining the purpose, amount, budget and payment method of monetary funds, and attach a valid economic contract or relevant certificates.

2. Payment approval. The approver shall examine and approve the payment application according to his responsibilities, authority and corresponding procedures. The approver shall not approve the application for payment of monetary funds that do not meet the requirements.

3. Payment review. The reviewer shall review the approved application for payment of monetary funds, and check whether the scope of examination and approval, licensing authority and procedures of the application for payment of monetary funds are correct, whether the procedures and related documents are complete, whether the amount calculation is accurate, and whether the payment method and payment unit are appropriate. After verification, it will be paid by cashier.

4. Handle payment matters. According to the verified payment application, the cashier shall go through the payment formalities of monetary funds in accordance with the regulations, and register the cash and deposit journals in time.

5, examination and approval, audit process:

Business Manager Department Supervisor (Audit) Accountant (Audit) Approver Cashier

Four. Payment procedures and precautions

1, outsourcing, project contracting money must be based on a unified invoice, ordinary vouchers, receipt of materials and equipment with purchase requisition, and the cashier can only pay after it is reviewed by relevant departments and reported to the approver for approval.

2. Advance payment and temporary payment shall be made according to the contract or approval documents. The handling department shall fill in the payment form, indicate the contract file name, and submit it to the approver for approval before the cashier can make payment.

3. General expenses shall be paid by the cashier according to invoices, receipts or internal vouchers, after being audited by relevant departments and reported to the approver for approval.

4. The cashier pays (including public and private loans) every sum of money, regardless of the amount, must be approved and signed by the approver. When the approver goes out, the cashier should inform him as much as possible. After agreeing, he can pay first and then sign.

5. The cashier should strictly check whether the contents and amounts of all expenditure vouchers are consistent with the actual situation and whether the payee's seal is consistent. If in doubt, you must inquire before you can pay.

6. Payment shall be stamped with the payee's seal on the original voucher, and the date of payment and the seal of the agent shall be stamped after payment.

Verb (abbreviation of verb) management of bills and related seals

1. When the company is involved in bills related to monetary funds, it must strictly implement the relevant provisions of the Code of Practice for Bill Management.

2. The financial seal shall be managed separately: the special financial seal and the seal of the legal representative shall be kept by the accountant; The cashier's seal is kept by the cashier. In accordance with the provisions, the economic business that requires the signature or seal of the relevant person in charge must strictly perform the signature or seal procedures.

I want to ask the cashier for detailed workflow, thank you! Let me tell you according to the date.

1, every June 1- 10 prepare IC card for tax payment, and get the bank statement around the 5th.

2. Prepare tax returns in the first week of each month, with national tax+local tax.

My unit is a general taxpayer, and I will only tell you the tax of the general taxpayer.

The value-added tax of national tax, local tax is mainly a tax, and other education taxes are quarterly tax returns.

Before each tax return, State Taxation Administration of The People's Republic of China should first submit financial statements (income statement+balance sheet), which can only be audited by special administrators.

You can report other value-added tax, but the local tax does not have this.

3, the usual computer tickets, handwritten checks, and sporadic reimbursement, pay attention to whether the check has arrived.

Our company pays the salary on 25th of every month, so we should be prepared in advance when paying the salary. We entrust the bank to pay the salary, so we need to prepare an excel form with the employee's name, actual salary and account number. I am used to writing my ID number in the remarks column at the back.

We check out on 26th, so we must confirm all the additional tickets before 26th. Wrong invoices can also be solved this month to avoid issuing red tickets next month.

I urgently need the workflow of accounting cashier position in industrial enterprises. What are the duties of cashier? What are you mainly responsible for?

According to the Accounting Law of People's Republic of China (PRC), the Basic Accounting Work Standard of the Ministry of Finance and other accounting laws and regulations, cashiers have the following responsibilities: to handle cash receipt and payment and bank settlement business in accordance with the relevant state regulations on cash management and bank settlement system; Strictly review the relevant original vouchers so as to compile receipts and payments vouchers, and then register the cash book and deposit journal one by one according to the order of receipts and payments vouchers, and make a good balance; Check the balance of bank deposits at any time, and do not write empty checks or rent or lend bank accounts; Ensure the safety and integrity of cash on hand and all kinds of securities; Handle foreign exchange cashier business in accordance with the provisions of the state foreign exchange administration, foreign exchange settlement and purchase system and related documents; However, the cashier is not responsible for registering any account books except cash books and deposit journals.

The cashier's daily work mainly includes three aspects: monetary fund accounting, current settlement and salary accounting. Monetary fund accounting includes: handling cash receipts and payments; Handle bank settlement and standardize the use of checks; Register the journal to ensure daily settlement; Inventory of cash and securities; Check the receipt voucher and handle the sales account; Keep the relevant seals. Current settlement includes: establishing settlement business of current account and establishing clearing system; Check other current accounts to prevent bad debt losses. Wage accounting includes: implementing wage plan and supervising the use of wages; Accounting wage vouchers, payment of wages and bonuses.

3. What are the connections between cashier and accountant at work? How to cooperate?

The relationship between accounting and cashier is a kind of division of labor and cooperation, which is mainly manifested as follows: accounting vouchers, as accounting vouchers, must be transferred among cashier, subsidiary ledger accounting and general ledger accounting in a certain order. They use each other's accounting data, and * * * is indispensable to complete the accounting task. At the same time, they contain each other. Cashier's cash, cash and bank deposits in deposit journal and general ledger accounting, general ledger and its subsidiary ledger, securities accounts in subsidiary ledger and corresponding securities accounts in cashier's account are all equal in amount. In this way, the cashier, subsidiary ledger accountant and general ledger accountant must check the accounts with each other and keep consistent. Accounting work must manage money and accounts. Cashiers shall not be responsible for auditing and keeping accounting files, nor shall they be responsible for registering accounts such as income, expenses, creditor's rights and debts. General ledger accounting and subsidiary ledger accounting are not allowed to manage money and affairs.

Accounting can be divided into general ledger accounting, subsidiary ledger accounting and cashier according to the books in charge. There are differences and connections among them, and they are the relationship of division of labor and cooperation.

1. General ledger accounting, subsidiary ledger accounting and cashier have their own division of labor. General ledger accounting is responsible for the overall accounting of enterprise economic business and provides comprehensive accounting data for enterprise economic management and business decision-making; Sub-ledger accounting is in charge of the sub-ledger of the enterprise, which provides detailed classified accounting data for the economic management and business decision-making of the enterprise; Cashiers are responsible for the receipt, payment, storage and accounting of enterprise bills, monetary funds and securities, and provide various financial information for enterprise economic management and business decision-making. Generally speaking, money and accounts should be managed, and cashiers should not be in charge of auditing and accounting file keeping, nor should they be in charge of the registration of income, expenses, creditor's rights and debts. General ledger accounting and subsidiary ledger accounting are not allowed to manage money and affairs.

Second, the two are closely linked, interdependent and mutually restrictive. There is a strong dependence among cashier, subsidiary ledger accounting and general ledger accounting. Their bookkeeping basis is the same, both accounting original vouchers and accounting bookkeeping vouchers. These accounting vouchers, as accounting vouchers, must be transferred among cashier, subsidiary ledger accounting and general ledger accounting in a certain order; They use each other's accounting data; They are indispensable for completing accounting tasks. At the same time, they contain and control each other. Cashier's cash, deposit journal and cash in general ledger accounting are equal to bank deposits, general ledger and its subsidiary ledger, securities accounts in subsidiary ledger and corresponding securities accounts in cashier's account. In this way, cashier, subsidiary ledger accounting and general ledger accounting constitute a mutual containment and control relationship, which must be checked and consistent with each other.

Third, the difference between cashier and ledger accounting is only relative, and cashier accounting is also a special ledger accounting. It requires journals to be set according to cash and bank deposits, and bank deposits should be set according to different accounts of depositors, and detailed accounting should be carried out one by one. The "cash book" should make a balance every day and check it with the inventory; The "deposit journal" should also keep the balance for many times in a month and check it with the bank where the account is opened. The account must be settled according to the regulations at the end of the month. Statements will be issued several times this month to report the accounting results and check them with the general ledger of cash and bank deposits.

Fourth, cashier's work is a kind of work that manages both accounts and facts. The cashier's work is mainly about the balance accounting of cash, bank deposits and various securities, as well as the custody of cash and securities and the management of bank deposit accounts. Cash and securities are kept in the cashier's safe; For bank deposits, the cashier should go through the formalities of income and expenditure settlement. To handle cashier accounts, manage cash, securities and other physical objects, and receive and pay bank deposits. At this point, it is significantly different from other accounting work. Except the cashier, other accountants keep accounts regardless of money.

The cashier's division of labor does not violate the principle of "separation of money and accounts" in finance. As the cashier's account is a special detailed account, the general ledger accounting should also set up corresponding general ledgers such as cash, bank deposit, long-term investment and short-term investment to control the total amount of cash, bank deposit and securities kept and accounted by the cashier. Among them, in addition to cashier accounting, securities should also have other forms of detailed classification accounting.

Fifth, cashier's work directly participates in the process of economic activities. The sale of goods must go through two processes, the delivery of goods and the settlement of payment. Among them, payment settlement, that is, the income and payment of commodity price must be completed through the cashier's work; The collection and payment of current accounts, the operation of various securities and the handling of other financial services are all inseparable from the participation of cashier personnel. This is also a remarkable feature of cashier work. Other financial work generally does not directly participate in the process of economic activities, but only reflects and supervises.

The workflow of each post in the catering industry is as follows. Shredded pork slices are standard. There are some silks, such as matchsticks, mung bean sprouts and chopsticks.

Cash cashier's workflow The cashier's cash must be paid and received.

Income is recorded in the journal according to the cash received.

Second, expenditure.

1. After receiving various cash reimbursement forms, review them and submit them to the Finance Department for expense reimbursement.

2. Pay according to the expense reimbursement form

3. According to the paid expenses reimbursement record log.

Third, whether the physical inventory at the end of the month is consistent with the journal.

What is the basic workflow of EDI? 1. The computer application system of the generator generates the original user data;

2. Data mapping and translation of messages (the mapping program expands the original data message in user format into a flat file so that the translator can recognize it; The translator translates the flat file into EDI file; Flat file is a comparison file between user's original data format and EDI standard format);

3. The emergence of standard EDI files;

4. The receiver obtains the standard EDI file and converts the EDI file into a flat file;

5. The receiver converts the flat file and sends it to the receiver's information system for processing, and finally becomes a file format that the receiver's information system can receive.

What are the workflow of hotel daily audit? Review the report completed at night and correct the problem immediately. Audit the income frequency of night trial, check the income in the trial balance of night trial, and check whether the amount of food, drinks, etc. is consistent. Whether the division is correct, check the hotel operation summary table to see if there are any errors or loopholes.

Whether the cash income of the audit report is equal to the cash paid.

Check whether the income such as discount, offset and miscellaneous in the front desk income of the report meets the requirements.

Check the report made by the night audit (including income report, number of people eating, night audit report, etc.). ).

Check whether the room rate income, rental rate and average house price made by the night audit are correct.

Collect the cash income paid by the cashier together with the cashier and check whether it is equal to the income statement. issue

Long and short sentences.

Check the petty cash of each department with the cashier from time to time.

Check the number of drinks in the guest room mini-bar from time to time.

Patrol the cashier every day to check the usage of bills and invoices.