Daily review work flow:

Daily review is also an inspection and control of the quality of night review work.

1. Review various reports completed at night and correct any problems immediately if found.

1) Review the night review income report, check the various income items in the night review trial balance sheet, check whether the division of the night review’s food, drinks and other amounts is correct, check the hotel’s various business summary tables, Check whether there is any income that has not been recorded in the account or has been collected incorrectly or missed.

2) Review whether the reported cash income is equal to the actual cash paid.

3) Review whether the discounts, offsets, miscellaneous income and other income in the front-end income of the report comply with the regulations.

4) Check the reports produced by the night review (including income reports, number of diners, night review reports, etc.).

5) Check whether the room fee income, occupancy rate, and average house price obtained during the night review are correct.

2. Together with the cashier, check the cash income handed in by the cashier and check whether it is consistent with the income statement. Prepare long and short payment reports.

3. Work with the cashier to check the reserve funds of each department from time to time.

4. Check the number of drinks in the guest room and bar from time to time.

5. Inspect each cashier point every day to check the usage of bills and invoices.

1. Daytime review of guest room revenue

1. Review room status and guest room reports

Room status report at the front desk, housekeeping center The three reports of room status report and night review rent posting report must be consistent.

1) Check the nightly review of the rent posting form with the front desk room business statistics form.

2) Check the rent posting form reviewed at night with the room status report of the service center.

2. Review the night review summary table

The review summary table is the result of a night review and one night's work. Daily review: Before summarizing and preparing formal income statements and recording all income into each accounting account by project, these data must also be checked to ensure the accuracy of the recorded data.

1) Review the front office cashier’s bills and reports. Review whether the contents of deposits and other documents comply with regulations and whether the total is correct.

2) Review whether the cash bills are correct and whether the cash disbursement documents comply with regulations.

3) Check whether the daily rent income is correct.

4) Review whether the "offset and discount" documents are handled in accordance with the prescribed procedures.

5) Review credit card, pending accounts, and check settlement bills to see if they comply with regulations.

3. Submit bills and reports from other business points

1) Review restaurant guest bills, laundry department, minibar, shopping malls, service centers, and entertainment points Submitted business statements and attached documents.

2) Review the miscellaneous income statement and attached documents.

3) Check the correct figures item by item with the items on the summary table. After all items are checked, then check the total number of debit items and the total number of the debit documents to which they belong, and the total number of credit items and the items to which they belong. The total number of credit notes.

4) Check the balance of the summary table (today’s balance = today’s number of debits – today’s number of credits + yesterday’s balance)

2. Day-to-day review of catering income

< p>The daytime audit of catering revenue is mainly responsible for three aspects of work:

The first is to check the night audit of catering revenue;

The second is to summarize and prepare the hotel operating income report;< /p>

The third is to control the income of cash and bank deposits.

The figures in the daily catering income report must be consistent with the menu.

1) The guest restaurant consumption receipt should be equal to the settlement amount in the guest account column on the daily report, and should also be consistent with the cashier data, that is, the number of relevant restaurants in the summary table prepared for the night review of room revenue. The amount of the restaurant's bill is consistent with the amount in the bill column on the daily report. Check whether the bill has the signature of the guest.

2) Check whether the credit card, hospitality account, and settlement documents are consistent with those on the catering income daily report, and whether the hospitality account is signed by the person in charge.

3) Check the quantity of food, beverages, cigarettes, and drinks, and check the service charges. Print out the reports of the Chinese restaurant (drinks, cigarettes, abalone wings, seafood), the lobby bar (food, drinks, cigarettes), and the sauna bar (food, drinks, cigarettes, sales items, technician services) and submit them to the cost department every day.

4) Check whether there are calculation errors in the "Catering Income Daily Report" itself, and re-add the items, rows, and columns in the Catering Income Daily Report to see if the total in the verification table is consistent with the total amount. correct. Print out the Chinese restaurant business statistics table and give it to the Chinese kitchen. Print out the "Daily Catering/Recreation Income Report" and submit it to the Cost Department.

3. Prepare daily hotel operating income report

After correcting the omissions and errors in the daily report of catering income, you can prepare a formal report after the daily review work is completed. hotel revenue daily report. The daily revenue report is divided into three major items: room revenue, catering revenue, and other operating revenue. It has three major characteristics: today's, this month's accumulation, and last year's actual accumulation for the same period.

1) Check the bill number control table, review the bill usage summary table compiled by the night review, and check whether the documents that have been invalidated due to printing errors are signed by the manager.

2) Check the discount amount: Check whether the discount bill has a VIP++ code, and check whether the signature handwriting and discount amount are correct.

3) Check the cash: After the cashier collects the cash according to the amount on the payment envelope of each cashier, he fills in the receipt and sends it to the bank for deposit. At the same time, he prepares the general cashier's collection report and sends the receipt to the deposit bank. and other documents are attached at the back and submitted together for audit and review.

4) Check accounts receivable: Review the accounts receivable statistics table (valid signer, amount, accounting unit) and summarize the current accounts. The daily review should check the accounts receivable regularly. , to ensure the number of outstanding accounts of the revenue accounting department.

5) Check the banquet (hospitality account): Review the banquet (hospitality account), whether the signer is valid, whether the amount is correct, whether the bill order is consistent, and summarize, record, and file it. Review the manager's meal report (number of persons, person signing the order) and "banquet" report and forward them to the cost department.

6) Check the statistical technician, special project order number, technician number, date, project content, amount, billing time must be consistent with the computer, and summarize by category, and do technician, technician Payroll.

7) Check the "Daily Statement" (operating income statement), make daily adjustment statements, and "Income Summary Statement."

The night review workflow of catering income:

(1) Verify whether the catering cashier has submitted all cashier statements and bills.

1) Check the "Business Income Shift Schedule" handed in by the catering cashier with the computer to see if it matches. If not, find out the reason and record the details in the "Shift Handbook".

2) Check whether the number of copies of the catering cashier's bill attached with the bill and other documents is consistent with the "Account Detailed List" in the catering cashier system

If not, check one by one Check and record the cashier's name and missing bill details for unpaid and missing bills

On the "Shift Handover Book", leave it to be reviewed and investigated by the daily reviewer the next day.

(2) 4:00 Verify every bill submitted by each catering cashier

1) Classify and summarize the bills submitted by the catering cashier, and " "Business Income Shift Schedule" to check whether the amounts match.

2) Check whether all consumer items, quantities, and amounts of the documents attached to the checkout form (drink list, additional menu, seafood list, return menu, and Jingyuan order menu) are consistent with the checkout form. Whether the seafood list indicates the amount and whether the quantity is consistent with the bill.

3) Check the add-on menu, seafood list, return menu, Jingyuan order menu, restaurant consumption list attached to the checkout with the kitchen product link, and check whether the cashier stamp is stamped.

4) Check whether the amount receivable in the meeting and banquet notices attached to the settlement statement matches the settlement statement.

5) Check whether all income reductions are reasonable, whether the chargebacks are signed by the authorized person, and whether the reasons are sufficient.

6) Check whether the discount authority is accurate. For example: the catering department manager has the authority to give 20% off the entire order (excluding drinks, cigarettes and seafood), the catering supervisor has the authority to give 12% off (excluding cigarettes, drinks, and seafood), etc.

7) Check whether the accounts, front desk accounts, and banquets (entertainments) are signed by guests and authorized persons (whether the signatures on the accounts are signed by the authorized person of the agreed unit).

8) Check whether the VIP card checkout is printed with ++, and whether the rubbing ++ is consistent with the checkout ++.

9) Check whether the face value of the breakfast coupon, buffet coupon, consumption coupon, and discount coupon matches the bill, and whether the date is valid. Whether there is any expiration, alteration, etc.

10) Check whether consumption, compensation and other charges meet the standards stipulated by the hotel.

11) Check whether the invoice issued is consistent with the bill.

12) Check the invoice issuance registration form to see if the number and amount of invoices issued are correct.

13) Pick out the gift details and forward them to the cost department the next day.

14) Separate the ENT account and place it on top of all food and beverage bills.

15) Register the catering compensation items and amounts and transfer them to the cost department the next day.

16) Check the catering and beverages with the "Liquor Sales Daily Report", review it by the daily review the next day, and transfer it to the cost department after confirmation.

17) Mark the problematic bills and register them in the "Shift Book". And classify all bills according to the settlement method.

18) To offset the breakfast coupon of the day, that is, the breakfast coupon used by the guest in the western restaurant that morning is deducted from the room service income, and then manually added to the catering income of the day.

19) Statistics on entertainment consumption items will be used to offset the corresponding items when preparing the business income report.

3. Prepare reports related to the hotel business

After the bills of all business departments are reviewed and correct, the night review will summarize the bills submitted by the cashier by department and make statistics. Accurate total consumption of various types and total income, and prepare a "morning report" and other related reports on hotel operations based on various printed reports and data.

(1) Calculate guest room charges, telephone service charges, laundry, minibars, boutiques, shopping malls, business centers, executive lounges, other income, guest accounts, net balance, etc., and create a " Night review of trial balance."

(2) Count the number of consumers of Chinese food, Western food, lobby bar, Jingsheng Bar, food, drinks, cigarettes, conference rentals, miscellaneous items and shifts to prepare a "daily catering income report"

(3) Divide the data collected in the "Night Audit Trial Balance Sheet" and "Daily Catering Income Report" according to a certain proportion to create the "NIGHTAUDITOR'D'REPORT" report.

(4) Make a morning report based on the "Room Sales Source Analysis Daily and Room Business Daily (by Room Type)".

(5) Calculate the banquet receipts and higher vocational meals of the day and create an ENT report.

(6) During the night review, the front office AR bill and catering AR bill will be counted to create a "daily AR bill report".

(7) Make notes based on the S account details in the audit system and create a list of S account details. .

(8) Make the "Offset, Refund and Gift Detailed List" based on the offset, refund and gift account.

(9) Print out the "Cash Income Statement" in the audit report system.

(10) Perform daily settlement on the POS machine, and put it into the drop box after review.