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Billing methods (F&B Service)
This document discusses different types of billing methods used in food and beverage outlets. It describes bill as a check, where the second copy of the food check is used as the bill. It also covers separate bills, bills with the order, prepaid bills using tickets, voucher bills where guests use credits, no charge bills sent to sponsoring companies, and deferred account bills sent after catering events. The key types of bills are those using duplicate food checks, separate itemized bills, and combining orders and bills onto a single sheet.
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Billing methods (F&B Service)
- 1. Billing Methods FACILITATOR: ASSOPROF. SRI HARI M
- 2. CONTENTS Bill meaning Introduction on bill Types of bills in F&B outlets
- 3. BILL MEANING Aninvoice received from a supplier usually for goods or services received.
- 4. INTRODUCTION Guest arecharged for the food and beverages they consumed in the rooms or in the F&B outlets. The bills are made according to the food and beverage order. The following are the responsibility of F&B service staff: 1. All the dishes or beverages served should be billed properly. 2. There should not be any over writing on the bill. 3. Date and number of covers are properly entered. Note: If it is computerized billing, mistakes in tolling will not occur, but the dishes enetered in the bill must be checked. The type and style of billing method will depend upon the type of operation.
- 6. BILL AS ACHECK In a duplicate checking system, the second copy of the food check is used as a bill . When the guest requests for the bill, the waiter or cashier sums up all the rates on the second copy of the KOT and presents the same to the guest. This method is used in small hotels, café, and popular restaurants.
- 7. SEPERATE BILL Thebill is made referring the second copy of the food check (KOT) at the end of the service by the cashier. The second is given to the cashier. The bill must have the KOT number as reference. Based on that, the cashier prepares a bill that has two copies. The top copy of the bill is presented to the guest in check folder. On receiving payment to the guest, the bill is stamped ‘paid’ and is returned to the guest. If he/she is a resident guest, name and signature of he guest must be obtained on the bill and submitted to the front office cashier. The second copy is retained by the cashier and attached to the second copy of KOT to submit it along with the sale summary to the food and beverage controls department. This system is followed in high class restaurant.
- 8. BILL WITH THEORDER Food order and customer’s bill is combined in one sheet and presented to the guest. When the order is taken, the guest’s requirements are written in the column next to the price column and the rates are written down in the appropriate column . This can be done through machine also. Each key is programmed to a specific dish. As the dish is entered, the price of each dish appears on the monitor showing the order to the customers. When the order is complete, the total amount is displayed on the monitor. On receiving payment, the order is dispensed and a printed receipt is given.
- 9. PREPAID This occurswhen the money is received for a specific occasion or an event and allows the organizer to determine the exact number of guests prior to the day of function. For example, Restaurant’s organizing New Year’s Eve programmes may sell admission tickets beforehand at set rate and close the sale of the tickets before two days. Admission in such cases is based on the ticket or the card.
- 10. VOUCHER Here acustomer has perhaps been issued credit by third party, by his/her employer, in form of a luncheon voucher. This voucher can be exchanged for goods, food and non- alcoholic beverages to the maximum value indicated by the voucher. If the guest has consumed less value than mentioned in the voucher the difference is not paid to the guest. But if the guest consumes more than the value mentioned in the voucher the guest has to pay for the difference. In the same way voucher may be issued for a specific value to be given in exchange for goods or services received. These credit vouchers are then used by the suppliers of goods or services to claim cash owing from the employer, firm or agency who issued them in the first instance.
- 11. NO CHARGE Thisis when the guest is not charged in exchange of any services or goods. He/she should be asked only to sign for the goods and services received and the bill should then be sent to the firm or company supplying the hospitality. In some instances the customer will require to show some type official form or letter authorizing that the hospitality may take place.
- 12. DEFFERED ACCOUNT Indeferred billing a service has been requested by an individual, firm or company that has been confirmed and taken place. The bill for the total services received is then sent after the event and will be paid by the organizing person or body. Payment in this manner will normally relate the function catering events.