Cash Management
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The document discusses restaurant cash management, including controlling revenue, collecting payment from customers accurately, safeguarding funds in a secure location until deposit, and addressing threats from dishonest customers and internal employees. It provides details on properly charging customers, collecting funds, safeguarding cash in a safe, making bank deposits, and deterring threats like walkers and counterfeit money. The overall goal is to establish effective cash management procedures and controls to protect a restaurant's revenue.
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The document discusses different methods for registering hotel guests upon arrival. It describes the importance of making a positive first impression through courteous greeting. It then outlines the basic registration process of collecting guest information and assigning appropriate rooms. Three common registration methods are described: bound book, loose leaf register, and individual registration cards, with the advantages and disadvantages of each method discussed. Individual registration cards are noted as the most prevalent current system.
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This document discusses various aspects of restaurant service preparation such as mise-en-place, sideboard preparation, napkin folding, and clothing procedures. Mise-en-place refers to having all necessary equipment, food items, and supplies prepared in advance before service. Sideboards are used for storage of dining room equipment to eliminate wait staff frequently trips to the kitchen. Napkin folding creates visual appeal and different folds have various names. Clothing procedures outline how to properly lay a tablecloth.
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The document provides a comprehensive overview of professional food and beverage service techniques.
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2. A positive phone experience allows the guest to feel comfortable with their choice of restaurant and look forward to their dining experience.
3. Guidelines for taking reservations include answering promptly, identifying yourself, using a friendly tone, carefully recording details, offering alternatives if unavailable times, and ending politely.
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The document provides cash handling procedures for management and employees. It outlines accountability measures like daily safe counts, cash drops during shifts, and deposit procedures. Key steps include having two people count cash at all stages, using labeled bank bags for each register, entering cash drops into the POS system, closing out registers at end of shifts by balancing cash and non-cash, verifying deposits, and documenting the process. The goal is to ensure accountability for all cash and protect the company's assets.
Cash & Credit Control (updated version September 8, 2020)
Cash & Credit Control (updated version September 8, 2020)Institute of Hotel Management, Hajipur, Patna, Bihar.
This document discusses cash and credit control in hotels. It outlines various threats like counterfeit currency, errors in counting cash, and credit risks like skipper guests. It emphasizes the importance of controls to minimize losses and prevent fraud. Some key control methods mentioned are segregating duties, following clear procedures, regular audits, using security measures like CCTV, alarms and locked storage. Internal controls help safeguard assets, ensure accurate record keeping, boost efficiency and protect the business.bank accounts maintained by the business enterprise.pptx
Here are sample deposit and withdrawal slips that I designed based on my knowledge of basic banking documents:
[SAMPLE DEPOSIT SLIP]
ABC Bank
Main Street, Manila
Date: __________
Account No.: __________
Cash $________
Checks $________
Total $________
_________________________
Depositor's Signature
[SAMPLE WITHDRAWAL SLIP]
ABC Bank
Main Street, Manila
Date: __________
Account No.: __________
Cash Requested $________
_________________________
Account Holder's Signature
Glossary of terms
Behind the scenes in a kitchen, various roles work to prepare meals. A head chef oversees all kitchen operations and menu creation. Line cooks prepare specific dishes or food items, while prep cooks ready ingredients to be cooked. A sous chef assists the head chef and may oversee line cooks. Other roles include butchers, who cut meat; callers who take orders to the kitchen; and swing cooks who help in different kitchen areas as needed.
500.50 cash handling and acceptance of payments
This document outlines cash handling and payment acceptance procedures for OC Animal Care personnel. It details starting cash procedures, cash transaction procedures, check and credit card payment procedures, and close of business procedures. All personnel handling cash are responsible for counting and verifying funds, completing paperwork correctly, and reporting any discrepancies to supervisors. Supervisors are responsible for recounting funds, maintaining logs, enforcing policies, and providing training.
Similar to Cash Management (20)
Cash Handling Procedures & Characteristics of a Cheque.pptx
Cash Handling Procedures & Characteristics of a Cheque.pptx
CORPORATE WAYS TO PREVENT FRAUD IN YOUR BUSINESS.pdf
CORPORATE WAYS TO PREVENT FRAUD IN YOUR BUSINESS.pdf
Cash & Credit Control (updated version September 8, 2020)
Cash & Credit Control (updated version September 8, 2020)
bank accounts maintained by the business enterprise.pptx
bank accounts maintained by the business enterprise.pptx
Cash Management
- 1. Restaurant Cash Management By: Aftab Umrani
- 2. Restaurant Cash Management o Controlling the revenue that comes into your restaurant/Hotel o The basics of controlling your cash begins by knowing the correct amount the customer owes, collecting the correct amount of money, and securing these funds until they are deposited.
- 3. Restaurant Cash Management o The threats against your revenue collection can come from dishonest customers. o That is why it is important that your employees know the procedures for collecting funds, and watching out for potential issues. o But be aware that customers are not your only the threat against your cash.
- 4. Restaurant Cash Management o Internal employees also pose a greater threat. o Employees can work individually or as a group, and it is your job to spot potential threats and to put in controls to deter these kinds of actions.
- 5. Components of Cash Management System 1. Charging the Customer 2.Collecting the Funds 3.Safeguarding the Funds 4.Handle the threats to Cash Management
- 6. Charging the Customer To ensure there is no confusion by the guest to what is charged and owed follow these standards: o Menus clearly state the correct prices, and guests are informed of any additional item prices prior to placing their order. o Numbered guest’s checks are printed legibly. Preferably by machine. One copy is given to the guest, and at least one copy retained by the restaurant.
- 7. Charging the Customer o Menu items and number of menu items are clearly stated on the check. o Guest checks clearly state whether tips or service charges have been included in the total. o Check presented to guest prior to accepting payment. o Give guest enough time to review the check prior to payment. o Any unresolved disputes are addressed by management
- 8. Collecting the Funds There are three goals of colleting funds: o Identify the trained employee to collect the money. o Collect the correct amount of money. o Properly record the transaction.
- 9. Safeguard the Funds Once you have collected the correct amount of money. It has to be kept in a secure place until it is deposited in your bank. o Keep money in an actual safe with a combination lock that have access by minimum people. o Verify the amount of money in the safe. Identifying the total amount of revenue received from the servers and cashiers.
- 10. Safeguard the Funds Protect your deposits oMake daily bank deposits as often as possible oEstablish written policies for completing bank deposits and reconciliations. oReview and reconcile all bank deposit and check statements received from the bank.
- 11. Threats to Cash Management 1. Dishonest Customers E.g. Walker - This is a customer that orders food but leaves before paying. Deter the walker by: o Presenting the check promptly upon serving the customer their last ordered item. o In bars, collect for drinks as delivered, and require a credit/debit card for an open tab. o Encourage servers to monitor the checks that have been delivered to their customers.
- 12. Threats to Cash Management The Dishonest Customer oIf cashiers are used, place cashier stations centrally to ensure maximum visibility of dining areas. oMonitor remote exits that could allow guests to easily leave. oSchedule appropriately for the number of people in the restaurant. oReport a walker to management immediately.
- 13. Threats to Cash Management 2. Counterfeit Money o The public has a role in maintaining the integrity of our currency. You can help guard against the threat from counterfeiters by becoming more familiar with Pakistani currency. o Look at the money you receive. Compare a suspect note with a genuine note of the same denomination and series, paying attention to the quality of printing and paper characteristics. Look for differences, not similarities.
- 14. Threats to Cash Management