(a) audit the operating income of each consumption point, the preparation of the hotel business income statement.

(2) Complete the cleaning of the front office, catering and entertainment computers.

(3) Spot check the petty cash of each cashier.

Its operating procedures include:

A night audit, room income:

(a) Check whether all the attendance cashiers in the front office have submitted cashier statements and bills.

1) Check whether the "room cashier report" submitted by the cashier at the front desk is consistent with the computer. If not, find out the reason and record it in detail in the "log book".

2) Check whether the number of copies of cashier's checks with bills and other documents is consistent with the "room entry report" in the front desk cashier system. If not, check them one by one, record the cashier's names of unpaid and lost bills and the details of lost bills in the "Log" and leave them to the relevant person in charge for review and investigation the next day.

(2) Check every bill handed in by every cashier in the front office.

1) Classify and summarize the bills submitted by the cashier at the front desk, and check whether the amount is consistent with the "Room Cashier Statement".

2) Check the check-in and check-out time, whether the rent is all-inclusive, whether the half-day rent or the full-day rent is collected, and whether there is a prescribed approval procedure for exempting half-day or full-day rent.

3) Check whether the documents attached to the bill are complete. If there are any deposit slips missing, indicate the reasons, and register the non-refundable details in the log book for daily inspection.

4) Check whether the temporary check-in registration form and deposit slip are consistent with the details of the cashier's statement at the front desk (such as room number and house price, etc.). ). Whether the consumption recorded on the back of the temporary check-in registration form is input into the computer, and whether the deposit number and amount are consistent with the "prepaid deposit". Finally, check whether the signing procedures are complete.

5) Check whether the house price is reasonable and whether the house transfer is signed. Whether the procedures for housing prices from high to low are complete.

6) Check whether there is a guest signing with the authorized person (whether the signing is the authorized person of the agreement unit).

7) Check whether the check-out card number of the membership card is erased, whether there is a member's signature, and whether the erasure card number is consistent with the check-out card number.

8) Check whether the agreed house price is accurate and whether the guest's signature is authorized by the agreement unit.

9) Check whether all income reductions are reasonable and sign by the authorized person.

10) Check whether the charges such as consumption and compensation meet the standards stipulated by the hotel.

1 1) Mark the bill in question and register it in the "log book". And all bills will be sorted and bound according to the checkout method.

12) Statistics of consumer cards and entertainment consumer goods. After statistics, when making the operating income statement, it will be offset in the corresponding items.

(3) Audit of small bars and shopping centers:

1) Check whether the stamp, room number, signature and other procedures of the mini-bar and shopping mall wine list are complete.

2) Check whether the sum of each item in the mini-bar and shopping mall wine list is consistent with the amount shown in the balance sheet of mini-bar and shopping mall control, and then sign it on the balance sheet of mini-bar and shopping mall control and forward it to the cost department (if it is inconsistent, check it according to the actual amount and sign the change place).

3) Check the wine lists of mini-bars and shopping malls one by one by computer, check whether the pricing is correct and the quantity is consistent, find out the reasons in time when problems are found, and record the details in the "Record Book" and hand them over to the daily judge for handling.

Second, the night audit of catering income:

(a) Check whether all the food and beverage cashiers present have submitted the cashier's statements and bills.

1) Check whether the "income payment form" submitted by the cashier at the front desk is consistent with the computer. If not, find out the reason and record the details in the Log.

2) Check whether the catering cashier bill and the number of copies of bills and other documents are consistent with the "closing report" in the catering cashier system. If not, check them one by one, record the cashier's names of unpaid and lost bills and the details of lost bills in the "Log", and leave them to relevant supervisors for review and investigation the next day.

(2) Check every bill handed in by every catering cashier.

1) sort out and summarize the bills handed in by the cashier at the front desk, and check whether the amount is consistent with the "Income Payment Doc".

2) Check the items, quantity and amount of all consumer goods attached to the bill (wine list, restaurant multi-purpose list, restaurant consumption list, set menu, etc.). ) consistent with the bill. Whether the weight and quantity indicated in the documentary are consistent with the documents.

3) Check whether the attached restaurant multi-purpose list and restaurant consumption list are consistent with the kitchen multi-purpose list and restaurant consumption list.

4) Check whether the accounts receivable attached to the notice of meetings and banquets are consistent with the statements.

5) Check whether all income decreases are reasonable, whether the refund is signed by the authorized person and whether the reasons are sufficient.

6) Check whether the discount authority is accurate (for example, the manager of the food and beverage department has the authority of 10% off the whole order, and the director of the food and beverage department has the authority of 60% off the whole order. )

7) Check whether there is a guest signing with the authorized person (whether the signing is the authorized person of the agreement unit).

8) Check whether the check-out card number of the membership card is erased, whether there is a member's signature, and whether the erasure card number is consistent with the check-out card number.

9) Check whether the charges such as consumption and compensation meet the standards stipulated by the hotel.

10) Take out the multi-functional bills and restaurant consumption bills of Yan, Bao and Rong restaurants and forward them to the cost department.

1 1) Mark the bill in question and register it in the "log book". And all bills will be classified and collected according to the settlement method.

12) Statistics of consumer cards and entertainment consumer goods. After statistics, when making the operating income statement, it will be offset in the corresponding items.

Drinks are audited by daily auditors.

Three, the night entertainment income audit:

(a) Check whether all leisure cashiers present have submitted cashier statements and bills.

1) Check whether the "income payment slip" submitted by Kangle cashier is consistent with the computer. If not, find out the reason and record it in detail in the "log book".

2) Check whether the leisure cashier bill and the number of copies of bills and other documents are consistent with the "income payment form" in the leisure cashier system. If not, check them one by one, record the cashier's names of unpaid and lost bills and the details of lost bills in the "Log", and leave them to relevant supervisors for review and investigation the next day.

(2) Check every bill handed in by every entertainment cashier.

1) Classify and summarize the bills handed in by the recreation cashier, and check whether the amount is consistent with the "Income Payment Doc".

2) Check whether the tickets for bathing and swimming are cut and expired. If the use is postponed, do you have the authority to sign?

3) Check whether the check-out card number of the membership card is erased, whether there is a member's signature, and whether the erasure card number is consistent with the check-out card number.

4) Check whether any guest has signed a contract with the authorized person (whether the signing is the authorized person of the agreement unit).

5) Check whether the right to use point cards, swimming cards and various tickets is used to settle other consumption except bath money.

6) Check whether the individual items of the person who is free of charge are correct (free of charge and free of bath money) and whether the signature is true.

7) Check whether all income reductions are reasonable and sign by the authorized person.

8) Check whether the charges such as consumption and compensation meet the standards stipulated by the hotel.

9) Mark the bill in question and register it in the "Log". And all bills will be sorted and bound according to the checkout method.

10) Statistics of consumer cards and entertainment consumer goods, which will be offset in the corresponding items when making the operating income statement after statistics. Count the number of cash tickets and prepare for filling out the report.

(3) Single-point audit (men's wear department, women's wear department, lounge, waiting room, cafeteria, swimming pool):

1) Check whether the total number of consumer goods items on each single-point consumption receipt is consistent with the amount shown in the corresponding control balance table, and then sign the control balance table and forward it to the cost department (if the reasons are inconsistent, check according to the actual number and sign for change).

2) Truthfully register the collection and verification of consumption receipts at all points, and check whether the consumption receipts are lost or skipped.

3) Review the authority and authenticity of the signatures of free diners in the cafeteria, and check whether the complimentary fruit bowls and food are signed by authorized personnel.

4) Check whether the multi-purpose bill submitted by the delivery clerk is consistent with the multi-purpose bill of the kitchen restaurant.

5) Check the check-in and check-out time of members' rooms and whether the room rate is charged according to the specified standards.

6) Check whether the discounts and exemptions of member rooms are signed by authorized personnel and whether they are reasonable.

7) Check all consumption receipts and restaurant multi-purpose bills one by one by computer, check whether the pricing is correct and the quantity is consistent, find out the reasons in time when problems are found, and record them in detail in the "shift book" and submit them to the daily auditor for handling.

Four, the production of "Morning News" and related reports on hotel operations.

After the bills of all business departments are checked correctly, the night judge should classify and summarize the bills handed in by the cashier according to the departments, calculate the accurate total consumption and total income, and make "Morning Post" and other reports about hotel operation according to various printed reports and data.

(1) Calculate the net amount of room charge, telephone service charge, laundry charge, mini-bar, boutique/shopping center, other income, customer account, etc. , and prepare the "night audit trial balance".

(2) Statistics on the number of people who spend money on catering, bathing, swimming pool, beauty salons, food, drinks, cigarettes, VOD, conference rent, private room expenses, bath expenses, technicians, shoeshine, games, sports, beauty salons, and miscellaneous items. And make a "daily catering/entertainment income report".

(3) Divide the statistical data of "Trial Balance for Night Audit" and "Daily Catering/Entertainment Income Report" according to a certain proportion, and make the "D 'Report for Night Audit" report.

(4) In the report of the software report system "199", the houses sold, vacant houses, occupied houses, vacant houses and maintenance houses on that day are counted, and in the report of the software report system "1 1", the statistics of that day are counted.

(5) According to the night trial balance, the daily report of catering/entertainment income, the night audit report and the data of the morning paper, prepare the daily report of operating income I, the daily report of operating income II and the income summary table.

(6) After seven tables, such as the current night trial balance, daily catering/entertainment income report, morning paper, daily operating income report I, daily operating income report II and income summary table, are completed, the last business summary table of the day is manually counted and the income and some important data of the day are filled in, which will be reviewed by another night trial officer. After signing, this form will be forwarded to the Japanese court for examination.