handling cash and guests account

2. group member
ahamd ali
saba
mahrukh
Presentation

3. Handling cash and Guest Accounts

4. Financial transactions are exchanges of payment for
products or services.
Cash is an important of the running of a hotel
business.
From arrival to departure guests reception staff must
be charged correctly.
Staff must keep accurate supporting documentation
for each charge post to guests account.
Introduction

5. Cash
Credit/debit card
Cheque
Voucher
Currency exchange
Travellers cheques
Method of Payment

6.  At Check-out
 Only small percentage of guests settle with cash.
 Very few use cash, traveler’s checks or personal checks
 On Account
 Payments may be requested at any time, not just at
departure
 Long term guests are billed weekly.
 Guests decide to make payments against their account
before checkout
Cash

7.  At Check-In
 Guests are asked to establish credit at check-in
 Most guests prefer credit card
 Cash guests are asked to pay their room charges up
front
 Reservation Deposit Receipts
 Cash seldom used to secure a reservation
 Even advance deposit reservations are usually charged
to credit card
Cash

8.  Not regularly accepted in the United States.
 Cities with large number of foreign visitors have
adequate exchange facilities.
 Exchange agencies allow hotels to service the
currency needs of the international guest with a
reasonable ceiling on costs.
 Foreign traveler’s checks are more readily accepted
than personal checks.
Foreign Currency

9.  American Express pioneered the traveler’s check.
 The traveler’s check industry stalled in the late 1990’s
at about $50 billion per year.
 Very acceptable and some hotels will cash them even
for non-registered guests
 Prompt refund of lost or stolen checks is their major
appeal.
Traveler’s Checks

10. Cash float is an amount of money used to change to
customers on payment.
 taking cash float Strict security.
Sing a document showing that you have taken
returned.
Also count when get and returned.
Cash floats

11. On your shift must count the float and note.
Security purpose the float contents in back office
area.
Access to the safe should be limited.
Monitor how much cash you take.
Till must be locked.
Method for keeping cash secure

12. When paying an invoice from the till the invoice
should be checked.
Check invoice purchase order and payment invoice.
Make sure that no notes are stuck together.
Mark the invoice as paid with a date and signature or
stamp date.
Cash payments

13.  the principles of good cash handling are:
 Security
 Reconciliation
 Management Review
 Documentation
Handling a cash payment

14. Prepayment
Preauthorisation
Deposits
Refunds
Foreign exchange
Encashment of travellers cheque
Transaction at reception

15.  Cash is never refunded if the original payment was
not in cash!
 If credit card was used, hotels issue a refund against
the credit card.
 Reasons for refund could be there was a substantial
deposit with reservation or a large payment on
account was made on or after arrival. Guest may have
shortened the stay or hotel adjusted the rate
downward.
Refunds at Check-Out

16. Accommodation (room tariff)
Restaurant breakfast food
Restaurant breakfast beverage
Restaurant lunch food
Restaurant lunch beverage
Restaurant dinner food
Restaurant dinner beverage
Valet parking
Guests Accounts

17. Guest name surname first name and title
Room number
Reservation number
Date of arrival
Date of departure
Room rate
Method of payment
Company/travel agent
Procedure for opening guests
account

18. Paid in full and account is close with a zero balance
Open the guest a/c and check the billing
Enquire about any late charge
If correct ask the guest to sing
Give merchant copy of the credit card receipt
Fold the receipt/tax invoice into envelop
Hand the receipt to the guest
Procedure for closing guests account

19. Method for transferring charge

20. Arrival and departure list
Occupancy reports
Average spend statistic
Walk ins number
Departmental revenue
Statistics

22. THANK YOU FOR THE ATTENTION