working flow of accounting in the beverage industry 1. Working procedure of cashier in the hall cashier in the restaurant is the first step to record the income of catering business, and

it is also one of the important links of financial management. It requires every cashier to master his own work contents and working procedures skillfully and apply them to his work, so as to really supervise and turn off

. To lay a good foundation for the next financial accounting. Its work contents mainly include:

(1) Pre-shift preparation

1. The cashier in the restaurant should sign in according to the shifts in the shift schedule before taking up the post, and the cashier foreman in the restaurant should supervise the implementation and compile the report.

2. The cashier and the foreman or supervisor should count the working capital together, sign it in the register after it is correct, and must go through the

handover procedures between shifts. And sign the cashier's turnover fund transfer register in the restaurant.

3. Get the bills and receipts needed for the shift, and check whether the bills and receipts are in sequence. If there are any missing numbers, the short joint should be returned immediately. After work, go through the formalities of returning the unused bills and receipts, and sign the bill collection register. The restaurant bill is managed by the supervisor and supervised by the supervisor.

4. Check the date of the computer system. If the date is wrong or the time is not on time, you should promptly notify the shift leader to make adjustments, and check whether the ribbon and paper tape are enough.

5. Consult the cashier's handover notebook in the restaurant to understand the problems left over from work, so as to deal with them in time.

(2) Normal operation procedures

1. When the waiter hands over the order menu to the cashier, the cashier should first check whether the number of people on the order menu and the station number are recorded

completely. If the record is incomplete, it will be returned to the waiter.

2. When the number of people who order the menu and the station number are recorded completely, the menu will be formally entered. First, the guest bill number will be entered into the computer

, and the cash register will automatically compile the bill number for the guests to use when checking out. Then enter the number of guests, the number of tables, and the contents and quantity of food and drinks ordered by the guests according to the computer menu keys. After the input, you can wait for the guests to settle the bill.

(3) The checkout workflow is 1, and the restaurant checkout is single and two-linked: the first one is the financial one, and the second one is the guest's one.

2. When the guests request to settle the bill, the cashier will print out the temporary statement according to the table number reported by the hall staff, who should first. Then check out with the guest according to the bill. If the lobby staff doesn't sign,

the cashier should remind them to sign.

3. If the guest checks out and pays now, the lobby staff should take the two bills back to the cashier for summary, and then return the second bill to the guest, while the first bill is kept by the cashier.

4. If the guest checks out, the lobby staff will hand over the guest's proof of account hanging to the cashier for account hanging procedures. Both bills should be handed over to the cashier for processing.

5. When the guests show their discount cards (or the hall management personnel give them discounts) when checking out, the hall staff

should hand over the discount cards (or the signature of the management personnel) and the two bills to the cashier for discount according to the procedures. If the hall staff only hand over one bill to the cashier, the cashier can not handle it.

6. When the bill is invalidated or modified, it should be explained by the relevant personnel. And sign your name, and after it is confirmed by the hall manager, submit the amendment form and void form (two copies) to the cashier and send them to the finance department for audit.

7. If the guest needs to check out late for various reasons, he must first ask the hall manager to approve the guarantee, and then transfer it to the accounts receivable of the finance department.

8. The general manager and deputy general manager of the hotel shall use internal

when entertaining guests or sales personnel with the approval of the leaders. At the end of this day's business, you should make a general shift statement

. Carefully check the dining situation and income of that day, and fill in the "East (West) Garden Restaurant Checklist".

(4) The general shift statement should be made after each shift. At the end of the day's business, you should check out the total shift. Click the "Single. Total

shift check out" button directly, and the computer will automatically summarize the operating income and generate a number of statements, and print out the statements as needed.

(5) On the same day, the historical account query "Current account query" refers to the outstanding accounts and the accounts of the last three days, and click the "Current account query" button directly. The computer will automatically find out the required accounts.

"Historical account inquiry" refers to the accounts generated before, and the operation method is the same as above.

(6) Invoice management 1. The invoices collected by each cashier are kept and written off by myself, and no one else can collect or write them off on their behalf. When writing off, the invalid page number is folded, and the invalid number should be filled in the invoice inspection record column behind the invoice cover.

2, The amount of the invoice should be filled in according to the amount of the customer's consumption bill (the manager should sign the full name of the surname in the relevant items of the invoice), and the customer's consumption bill should be attached to the back of the invoice stub.

3. If it is found that the customer's consumption bill is not attached to the stub or the invoice number is not connected, the manager should not only write down the written instructions and attach them, but also bear all the economic losses arising therefrom.

4.