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    AC - F&B Check VOID

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    darma yoga
    This document outlines a hotel's policies and procedures for adjusting or voiding food and beverage checks. It states that any adjustments made to an outlet check must be explained on the check and approved by the outlet manager. It provides examples of acceptable explanations for adjustments such as misposting of menu items or room numbers. The procedures specify that voided checks require an inputted reason, must be marked as void and approved, and cannot be thrown away for auditing purposes.

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    AC - F&B Check VOID

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    darma yoga
    137 views1 page
    This document outlines a hotel's policies and procedures for adjusting or voiding food and beverage checks. It states that any adjustments made to an outlet check must be explained on the check and approved by the outlet manager. It provides examples of acceptable explanations for adjustments such as misposting of menu items or room numbers. The procedures specify that voided checks require an inputted reason, must be marked as void and approved, and cannot be thrown away for auditing purposes.

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    AC- F&B Check VOID_

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    This document outlines a hotel's policies and procedures for adjusting or voiding food and beverage checks. It states that any adjustments made to an outlet check must be explained on the check and approved by the outlet manager. It provides examples of acceptable explanations for adjustments such as misposting of menu items or room numbers. The procedures specify that voided checks require an inputted reason, must be marked as void and approved, and cannot be thrown away for auditing purposes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    137 views1 page

    AC - F&B Check VOID

    Uploaded by

    darma yoga
    This document outlines a hotel's policies and procedures for adjusting or voiding food and beverage checks. It states that any adjustments made to an outlet check must be explained on the check and approved by the outlet manager. It provides examples of acceptable explanations for adjustments such as misposting of menu items or room numbers. The procedures specify that voided checks require an inputted reason, must be marked as void and approved, and cannot be thrown away for auditing purposes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    SWISS-BELHOTEL INTERNATIONAL INDONESIA

    POLICIES AND PROCEDURES

    Department : Accounting Page : 1 of 2


    Code : AC-15 Date :
    Approved : General Manager Revision :

    Subject : F&B CHECKS


    ADJUSTMENT / VOID

    Policy :

    1. Any adjustments made to an outlet check, must be explained by waiter/s on the


    check and must have the outlet Manager’s approval.

    2. The explanation input into the computer should be short and to the point:

    a. Misposting : wrong menu item


    b. Misposting : wrong room number
    c. Misposting : wrong settlement
    d. Guest change his/her mind

    Purpose :

    To ensure that all voided and adjustment checks are approved, recorded, and controlled
    promptly.

    Procedure :

    1. When a pre-checked bill needs to be voided, a reason must be inputted into the
    computer and the bill.

    2. The check itself should be crossed through and marked “void” and it must be
    approved by Outlet Manager or his / her representative during his / her absence.

    3. A void check must never be thrown away. It should be grouped with other voids and
    adjustments made by the individual waiter/ess during the shift and be forwarded to
    Income Auditor with the other checks for reference.

    4. Then the Night Audit voids the bill through POS system.

    *****

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