11A PROCEDURE
Cash receipts on guest check-out:
1) Cash received as payment by the applicable folio.
2) An official receipt must be generated by using the payment function in opera PMS cashiering. The hotel folio is acceptable.
3) The folio must have a full description of the payment in the “Supplement” field.
4) If the server is down, a manual receipt must be completed, the duplicate copy together with shift closing report must be sent to income audit and the cash must be dropped at the end of the employee’s shift in accordance with the LSOP on cashiering.
Cheques received via mail:
1) The LSOP No. 14 Mail and courier requires requires that a mail received log should be prepared that would list down details concerning drawer, cheque number, bank and amount. This log must be prepared by the income auditor before 11am daily.
2) An Official receipts summary should then be prepared by the income auditor and verified by the assistant of head of accounting department or accountant. A copy should then be given to the credit manager / Officer to ensure that the amounts are correctly allocated to the respective A/R accounts. Guest reservations, function deposits or general ledger. Each payment will be verifie to an existing receivable account. The account will be posted as of the date the payment has been received. If the payments is partial, the client will be contacted immediately to determine how the payment is to be applied. If the payment is an overpayment or duplicate payment, the account will be posted to reflect the credit balance and the maker should be contacted to determine the disposition of the overpayment.
3) The actual city ledger deposit total will be verified to the payment postings in the system. Daily posting within the opera affects the current day’s balancing totals within the night audit final report. Therefore, payment which are received and deposited each day with the credit manager / officer must be posted in the system the same day to assure proper balancing.
4) The credit Manager /Officer must then post the total value of the cheques to city ledger payments.
5) It is very important that amounts paid are correctly matched to the outstanding invoices otherwise the system will result in unapplied credits which will distort the aging summary (I.e. the debtor account may have a credit balance in 30 days and a corresponding debit balance in 90 days). If a payment is received and an account cannot be located, the money should be temporarily posted to a clearing receivable account and the client should be contacted immediately to determine the proper account for these funds.
6) The credit manager/officer must resolve all unapplied credit by contacting the drawer to determine what the cheque payments are for. When clearing credit balances from the accounts receivable aging, whether arising from overpayment or non –utilization of advance deposits, every effort must be made to locate the proper recipient. In the unusual circumstance where this cannot be accomplished, after six months, the remaining credit balance should be recognized as miscellaneous income in rentel and other income in the P&L.
7) Cancellation fees or forfeited deposits from group or catering clients are also to be recorded as miscellaneous income in the other income department unless they are the result of insufficient time notification from the client and the catering department incurred costs. In these cases, a portion of the forfeiture may be recorded as miscellaneous income in the catering department.
8) Returned cheques:
a) The bank will return the cheque directly to the hotel if it does not clear.
b) The credit manager / officer will contact the guest to request that a new cheque be issued as replacement to the returned cheque. The returned cheque must be retaiaed so that it can be exchanged with the new cheque issued by the guest.
c) The credit manager/officer must prepare a separate A/R batch of the returned cheques for payment records and reference.