CBLM Template Basic LO # 9

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Qualification:
FOOD AND BEVERAGE SERVICES NC III
Unit of Competency:
PROCESS FINANCIAL SALE TRANSACTIONS
Module Title:
PROCESSING FINANCIAL SALE TRANSACTIONS
Date Developed:
Issued by: MMCI
BASIC COMPETENCY June 2021
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 1 of 62
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the competency-based learning material on “PROCESS FINANCIAL SALE

TRANSACTIONS.” This contains training materials, information sheets and activities for you to read
and accomplish. The unit of competency “PROCESSING FINANCIAL SALE TRANSACTIONS” covers the
skills, knowledge and attitude to identify the roles and responsibilities of a team member. You will be
required to read reference materials or information sheets and go through some activities in order
for you to achieve each learning outcome. You will do these activities at your own face and then
answer the self-check at the end of each information sheet. If you have questions, please feel free to
ask your trainer for assistance. Instruction Sheets:
•Information Sheet – this will provide you with information (concepts, principles and other relevant
information) needed in performing certain activities.
• Worksheet – worksheets are the different forms that you need to fill-up in certain activities that
you performed.
RECOGNITION OF PRIOR LEARNING (RPL)
You may have some knowledge and skills in this particular unit of competency because you have
had training in this area or you have worked in an industry for sometimes. If you feel that you
already have the skills/knowledge in this competency or if you have a certificate from previous
training, you may show it to your trainer and have your prior learning formally recognized. A Trainee
Record Book (TRB) is provided for you to record important dates, jobs undertaken and other
workplace events that will assist you in providing further details to your trainer.
DIRECTION FOR USE OF THE CBLM
This module was prepared to help you achieve the required competency: PROCESSING FINANCIAL
SALE TRANSACTIONS. This will be the source of information for you to acquire the knowledge and
skills in this particular module with minimum supervision or help from your trainer. With the aid of
this material, you will acquire the competency independently and at your own pace. Talk to your
trainer and agree on how you will both organize the training of this unit. Read through the module
carefully. It is divided into sections which covers all the skills and knowledge you need to successfully
complete in this module. Work through all the information sheets and complete the activities in
each section. Do what is asked in the INSTRUCTIONAL SHEETS, ACTIVITY SHEETS and complete the
SELF-CHECK. Suggested references are included to supplement the materials provided in this
module. Most probably, your trainer will also be your supervisor or manager. He/she is there to
support you and show you the correct way to do things. Ask for help.
Your trainer will tell you about the important things you need to consider when you are completing
activities and it is important that you listen and take notes. Talk to more experienced workmates and
ask for their guidance. Use the self-check questions at the end of each section to test your own
progress. When you are ready, ask your trainer to watch you perform the activities outlined in the
module. As you work through the activities, ask for written feedback on your progress. Your trainer
gives feedback/pre-assessment reports for this reason, ask your trainer gives feedback/ pre-
assessment.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 2 of 62
When you have completed the module and feel confident that you have had sufficient practice, your
trainer will schedule you for the institutional Assessment. The result of your assessment/evaluation
will be recorded in your competency achievement report.
LISTS OF BASIC COMPETENCIES
Competency Unit of Competency Module Title Code

Number
1 Direct and lead service
Directing and lead service team in
team in the dining TRS513301
the dining area/restaurant
area/restaurant
2 Promote and prepare
extensive range of food Promoting and prepare extensive
and beverage products range of food and beverage products TRS513302
for table side service for table side service requirements
requirements
3 Organize functions related
Organizing functions related to Food
to Food and Beverage
and Beverage Service at a hotel or TRS513303
Service at a hotel or restaurant
Restaurant
4 Process financial sale Processing financial sale
TRS513304
transactions transactions
5 Monitor and maintain
Monitoring and maintain stock TRS513305
stock
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 3 of 62
MODULE CONTENT
Modules of Instructions
UNIT OF COMPETENCY : Process financial sale transactions
MODULE TITLE : Processing financial sale transactions
UNIT CODE : TRS513304
INCTRODUCTION : This unit deals with skills and knowledge required to ready point of
sale for operation and process cash or other payments, and to
reconcile takings at the end of the service period or day.
NOMINAL DURATION :
SUMMARY OF LEARNING OUTCOMES:
LO 1. Prepare point of sale area for operation

Lo 2. Process payments and receipts during trade
LO 3. Reconcile financial transaction at end of trade
ASSESSMENT CRITERIA:
1. Point of sale register/ terminal is prepared for operation in accordance with the enterprise
standard. Business operations are monitored and controlled following established
procedures.
2. Cash float and supplies of change are obtained and ensured good relations are maintained
with staff/workers.
3. Supplies of point-of-sale documentation are obtained at the beginning of the shift. Good
customer relations are maintained.
4. Amount due from customer/guest are calculated and verified. Promotions/Incentives are
offered to loyal customers.
5. Advanced deposits payments and refunds are processed in accordance with enterprise
policy. Enterprise is built up and sustained through judicious control of cash flows.
6. Customer/guest service skills in processing payments are applied Unnecessary or lower
priority expenses and purchases are avoided.
7. End of shift documentation are completed in accordance with the enterprise policy
8. Balance between register/terminal reading and cash and non-cash totals are properly
determined
9. Discrepancies in takings are investigated and resolved in accordance with the enterprise
policy
CONDITIONS:
ASSESSMENT METHODS:
 Lecture/ Discussion
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 4 of 62
 Case Study
 Demonstration
 Role play
 Group discussion
LEARNING EXPERIENCES
LO 1. Prepare point of sale area for operation
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 5 of 62
INFORMATION SHEET 4.1-1
PREPARE POINT OF SALE REGISTER/ TERMINAL FOR OPERATION
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Explain the policies and procedures for point-of sale.

2. Familiarize the point of sale and;
3. Prepare point of sale register/terminal for operation in accordance with the enterprise
standard.
Introduction
The financial success of a business depends on

selling goods or services to customers, guests or
clients. The more goods or services sold, the
more income the business makes.
There are a number of different ways that
customers, guests or clients pay for goods and
services. Sometimes payment is received
immediately and sometimes payment is received
later. In the Hospitality and Tourism Industry,
customers, guests or clients pay for beverages,
meals, tickets, accommodation and the like.
These transactions require the use of cash. Cash
means the form of payment the customer uses
such as notes and coins, checks, debit or credit
cards.
Using cash always comes at a risk, especially in regards to theft and loss. It
is therefore very important that there are strict safeguards and security
measures in place surrounding the handling and storing of cash throughout
an organization.
It is the responsibility of staff processing financial sale transactions to
ensure that all cash collected is recorded accurately and kept safely so that
the revenue of the business is secure.
Financial sale transactions
The monetary dealings between customers, guests or clients are called

financial sale transactions.
A restaurant accepts payment for the dining experience provided, a
hotel receives payment for accommodation and other services and a
tour guide is paid for the tour provided to clients.
To ensure the security of these payments, businesses implement
systems to process financial transactions. These will vary from
establishment to establishment.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 6 of 62
Point of sale registers or terminals
The point of sale is the location where customers, guests or clients pay for
the goods or services provided. This may be a face-to-face payment such
as at the entrance or exit to a restaurant, by phone to a hotel or travel
company or electronically over the Internet.
The point-of-sale register or terminal may be very basic such as a cash
register, or an advanced electronic system that also records other
information such as restaurant orders or a telephone and computer terminal
with internet access.
Computerized point of sale systems
Computerized point of sale systems enables
electronic management of the goods and
services provided by an establishment. All
systems are similar with different
manufacturers claiming or pointing to specific
functions that will differentiate their product
from their competitors.
For example, in a restaurant, each outlet or area
of the restaurant has a terminal that displays the
menu. An order is entered into the system and
the selling price is automatically triggered. Items
are added or deleted as appropriate throughout
the meal such as additional beverages. You may
also find that instead of a terminal, a hand-held
device is used to record an order. This
equipment has become increasingly popular in
the hospitality industry.
When the customer or guest requests their account, the bill is printed
from the system. Various adjustments can be made to the account at this
point if required. The system allows for payment by cash or non-cash
methods.
Regardless of the type of point-of-sale register or terminal used, it must
be prepared for operation every day or every shift. There are a general
set of duties and responsibilities common to all establishments. However,
each individual business will have written workplace procedures that staff
must follow.
All staff processing financial sale transactions must be fully conversant in
the use of the register or terminal and the procedures in the workplace
surrounding the processing of these transactions.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 7 of 62
Open point of sale register/terminal Learning
In order to operate the point-of-sale register or terminal, it must first be

opened. In this context, „opened‟ really means that the register or terminal
is ready to accept payments from customers, guests or clients.
Some establishments will open their point-of-sale systems as the first step to
preparing for operation and others will do this as a final step. Regardless of
the timing of this task, the process surrounding it is still the same.
Authorization
Financial sale transactions add to the revenue or income of an

organization so the security of cash payments is extremely
important.
One of the ways to keep cash secure is to restrict the use of point-of-
sale registers or terminals to authorized staff. These are staff members
who have been appropriately trained and approved by management.
Some examples of the types of authorizations used are:
Photographic identification that the staff member must keep with them at all times.
This may also show the person’s signature
A secure key or card or similar that
employees match to a device that
recognizes their details and allows entry
An employee identification code that can
take the form of numbers, letters or a
combination of both that is manually
entered into a register or terminal
A numeric, alphabetical or alpha-numeric
password usually used with an identification
device or code
Any combination of the above such as photographic identification and secure

code.
Employees use the required method of authorization issued to them to open
the point-of-sale terminal or register. Sometimes in hotels and restaurants,
the manager on duty must also authorize the employee to access the
terminal or register as an extra security measure.
Passwords, security keys or cards and security codes should never be
shared between staff members nor be written down anywhere near the
point-of-sale area.
Problems with authorization should be referred to management as soon as
possible as it could mean that the security of the system has been
compromised.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 8 of 62
Responsibility
Once the point-of-sale terminal or register is

open, all financial sale transactions processed
are the responsibility of the authorized
employee. It is therefore necessary to firstly
ensure that the terminal or register is working
correctly.
Some of the methods used to do this are:
Check power cables are clear and

securely attached to the equipment as
well as to the external power outlet
System test. This is built into the terminal or

registers and is a computer program that
processes a set of artificial transactions to
ensure the system is functioning correctly.
Often there will be some documentation
produced that you will need to keep until the
end of the day or shift
Manual system test. Some workplaces will provide a checklist asking the
staff member to browse through the system looking for certain items or
menu options that verify the system is working
When an external connection to a bank is required, check that this is
working correctly. This is often confirmed with documentation
produced by the system
Check that the Internet connection is working if required

Check that the register or terminal has been reset correctly (when applicable). See
3.3 Obtain register/terminal reading for more information.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 9 of 62
SELF CHECK 4.1-1
Name: _______________________________ Section: ________________ Date: __________
IDENTIFICATION:
Direction: identify what is being asked in the following sentences.
1. It is the location where customers, guests or clients pay for the goods or services provided.
2. The monetary dealings between customers, guests or clients are called _______
3. A ____________usually used with an identification device or code
4. A __________or similar that employees match to a device that recognizes their details and
allows entry
5. Sale systems enables electronic management of the goods and services provided by an
establishment.
6. This is built into the terminal or registers and is a computer program that processes a set of
artificial transactions to ensure the system is functioning correctly.
7. Using ____always comes at a risk, especially in regards to theft and loss
8. Check ______are clear and securely attached to the equipment as well as to the external
power outlet
9. ______that the staff member must keep with them at all times
10. _____use the required method of authorization issued to them to open the point-of-sale
terminal or register.
ANSWER KEY 4.1-1

Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 10 of 62
Instruction: Compare this answer key to the Self Check 4.1-1
1. point of sale
2. financial sale transactions
3. A numeric, alphabetical or alpha-numeric password
4. A secure key or card
5. Computerized point
6. System test..
7. cash
8. power cables
9. Photographic identification
10. Employees.

Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 11 of 62
OBTAIN CASH FLOAT
Objectives:
1. Explain the cash float

2. Obtain supplies of point-of-sale documentation
Introduction
A cash float is a supply of notes and coins that an establishment has

deemed appropriate to commence the day’s trading for a point-of-sale
register or terminal in order to provide customers with change.
Found in the cash drawer of the register or terminal, a cash float is
necessary for giving out change when completing a financial sale
transaction, because a customer will rarely provide the exact amount of
money to pay their bill or settle an account.
Overnight, most cash floats will be stored in a safe or secure location. At the
beginning of each shift (or day’s trading), management or security or
accounting staff will remove the cash float and either place into the cash
registers or distribute to the appropriate staff members.
Smaller establishments may only need one or two cash floats as their
business demands only require them to run one or two registers or
terminals.
Generally, in such establishments, the manager or supervisor will place the
cash drawers into the register or terminal.
Some larger establishments may need up to ten or twenty cash floats. In
such cases, the individual cash floats may need to be distributed amongst a
number of staff. When this happens, individual staff members may need to
sign for their float to prove that they have taken possession of it.
Issuing the cash float
It is the responsibility of the staff

member authorized to use the
terminal or register to obtain the
cash float at the beginning of the
day or shift and return it at the end
of the day or shift.
You may go with your manager or
supervisor to collect the float or you
may go alone, depending on the
procedure in your workplace.
For the float to be issued to you, you will need to be
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 12 of 62
identified as follows: Photographic identification that you
carry with you or
Photographic identification held on file where floats are issued
Manager or supervisor with authority to identify you.
This identification will be used in conjunction with a sample of your
signature that is also held on file where floats are issued.
Counting the cash float
Typically, once your identity is confirmed, the float will be issued to you.
Sometimes there will be two sheets to document this issue. The person
handing over the float will count and sign in relation to the float and then the
person receiving the float also has to sign for it.
When signing for a float the staff member needs to be sure that the total
amount said to be in the float is accurate and consistent with the actual
amount found in the cash drawer. It is common practice to count the float
before signing for it (or immediately after signing for it) to ensure its
contents. It is too late at the end of the shift to claim that the float was
different from the start of the day.
Where a discrepancy in the amount in the float is detected, ask the person
who delivered the float to double-check it.
Ensure supplies of change
A float is designed to provide an adequate and appropriate supply of notes

and coins to give customers change as required. However, accounts staff
make up the float but rarely process financial sale transactions.
It is common practice that upon issue of the float, not only is the total
float counted as described earlier but also the combination of notes and
coins checked.
Checking the supply of change
At the beginning of each day or shift, managers or

supervisors will advise of any changes to the
products or services available. Sometimes for a
restaurant there is a daily promotion such as a
lunch or dinner deal, special menu items or meals
that are not available. Sometimes a hotel will have
a promotion on in-house or other services.
Changes such as these may require different
denominations of notes and coins than you have
been issued to adequately cover customers,
guests or clients‟ payments.
When the total float has been counted, the staff
member responsible for that float reviews the
notes and coins provided
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 13 of 62
to ensure that the supplies are adequate. If different denominations are
required, notes and coins in the float are exchanged for the required notes
and coins always ensuring that the total value of the float does not change.
Care must be taken to exchange notes and coins accurately. Usually this is
done at the secure location where floats are issued but individual
establishments may have a different procedure.
If the total value of the float is not sufficient, a manager or supervisor should
be informed. They will notify the cashier and arrange for extra funds to be
provided.
Obtain supplies of point-of-sale

documentation
An important aspect of the security of cash is maintaining appropriate

documentation to track the movement of cash from the time the customer
pays to the time cash is recorded as revenue by the accounts department.
This is commonly called a paper trail or an audit trail by accounts
departments. Some examples of point-of-sale documentation that
forms part of this trail are:
Paper roll or tape used by the point-of-sale terminal or register to record

individual financial sales transactions
Paper roll or tape used to process electronic non-cash payments

Electronic receipts to record payments in advance such as a deposit for
a hotel room or travel itinerary.
As a staff member authorized to process financial sales transactions, it is
your responsibility to ensure that there are adequate supplies of all
necessary documentation at the point-of-sale terminal or register.
Individual workplace procedures will provide guidelines on exactly what is
needed for each establishment.
Clean and tidy the point-of-sale area and equipment
Customer impressions are an

important part of a successful
business, particularly in the
hospitality and tourism industries.
Customers form this impression
each and every time they interact
with a staff member and visit the
premises.
A clean and tidy workplace is not
only necessary for health and
safety reasons in many cases but
also to create an impression of a
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 14 of 62
pleasant environment.
The point-of-sale area is often the last area of the business that customers
experience as they pay for the goods or services provided. Imagine a point-
of-sale area where the terminal is dusty, equipment is faulty or broken and
the employee doesn’t know where important documentation is.
Compare this to a point-of-sale area free from clutter, where all equipment
clearly has a designated place to be stored and documentation is kept
neat and orderly. Which experience creates a better impression of the
business?
To keep the point-of-sale area tidy, clean and free from clutter, employees
may do some or all of the following:
At the start of the day:
Organize point of sale area with equipment you need often close to
hand and items that you don’t need can be stored in drawers, baskets
or other forms of storage found in the workplace.
Ensure that the area is free from
hazards such as loose electrical
cords that could cause injury
Clean the area including all

workspaces and terminals. This
presents the area well to customers,
guests or clients and sets an example
for the rest of the organization.
During the day or shift:
Work in a systematic manner so that

equipment and paperwork can always
be found in the same place each and
every time you need them
Replace equipment and other
supplies as soon as needed. For
example, do not leave a pen that
has run out of ink where a customer
may use it
Continue to keep the area clean
and free from hazards.
At the end of the day or shift:
Replace equipment and supplies as required

Ensure all documentation is returned to
where it should go Clean all workspaces
ready for the next day or shift.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 15 of 62
SELF CHECK 4.1-1
I. IDENTIFICATION
Direction: identify what is being asked in the following sentences.
1. A cash float is a supply of notes and coins that an establishment has deemed appropriate to
commence the day’s trading for a point-of-sale register or terminal in order to provide
customers with change.
2. A float is designed to provide an adequate and appropriate supply of notes and coins to give
customers change as required.
3. Electronic receipts to record payments in advance such as a deposit for a hotel room or
travel itinerary.
4. Paper roll or tape used to process electronic non-cash payments
5. Paper roll or tape used by the point-of-sale terminal or register to record individual financial
sales transactions
II. TRUE OR FALSE
1. Replace equipment and supplies as required
2. Ensure all documentation is returned to where it should go Clean all workspaces ready for
the next day or shift.
3. Ensure that the area is hazards such as loose electrical cords that could cause injury
4. Clean the area including all workspaces and terminals. This presents the area well to
customers, guests or clients and sets an example for the rest of the organization.
5. At the beginning of each day or shift, managers or supervisors will advise of any changes to
the products or services available.
ANSWER KEY 4.1-1

Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 16 of 62
i. Identification
1. A cash float
2. A float.
3. Electronic receipts
4. non-cash payments
5. Paper roll or tape
ii. True or False
1. True
2. True
3. False
4. True
5. True
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 17 of 62
LO 2. PROCESS PAYMENTS AND RECEIPTS DURING TRADE

Read Information Sheet 4.1-1 on Read and understand the information sheet.
You must answer all questions correctly before
proceeding to the next activity.
Answer Self Check 4.1-1 check yourself by answering the self check
Compare your answer with answer key 4.1-1 Compare your answer with answer key
Answer Self Check 9.2-1 check yourself by answering the self check.
Answer Self Check 9.3-1 check yourself by answering the self check.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 18 of 62
CALCULATE OR VERIFY AMOUNT DUE FROM CUSTOMER/ GUEST
1. Familiarize how to calculate or verify amount due from customer/ guest

2. Accept cash payments and issue receipts.
Introduction
When the point-of-sale area has been prepared for operation, financial sale
transactions are ready to be processed. It is important to remember that the
cash collected represents revenue to the business. Cash must always be
kept secure and transactions recorded accurately and efficiently.
When a customer, guest or client purchases
goods or services, there are certain expectations
that they have from the establishment. Customers
expect to:
Pay the price stated in sales documentation

such as menus, itineraries or as physically
attached to the products
Review the request for payment and query
prices or quantities displayed
Receive correct change and in a reasonable
denomination of notes and coins from the cash
payment they make
Receive documentation confirming payment
such as a receipt or electronic printout
confirming a non-cash payment
Return goods that do not meet expectations and have such goods
replaced or receive a refund
Speak to management if an issue cannot be resolved.

It is these expectations, along with the controls required surrounding the
collection of cash, that form the basis for procedures that most
organizations adopt when processing financial sales transactions.
Collecting sales information
Customers pay for goods and services when they are provided with a
document detailing the transaction. This is often called a bill, a summary of
items or perhaps even a checkout slip.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 19 of 62
There are a number of different ways this document is produced. The
simplest method is to add the price of all items manually or electronically.
You may use a calculator or a cash register to do this. Some cash registers
will display a total of all amounts entered rather than produce a document
for the customer to review.
Whenever an account is created manually, great care must be taken with
any extensions or additions that have to be made. Always check these
calculations using a calculator. If a mistake is made the business may lose
revenue or upset the customer.
More advanced point of sale systems both calculate and produce
details of the transaction. Typically, a unique code such as a table
number, room number or guest number is assigned to the customer or
client.
All goods and services purchased are charged to the customer or client
using the unique code. Staff use the point-of-sale terminal to request the
total amount of purchases assigned to the unique code. The point-of-sale
system will produce a document with all necessary details for the customer
to review.
Confirmation of amounts due
Once the point-of-sale system produces the bill or other such document,
it must be reviewed and confirmed by both the customer and the
employee processing the transaction. The purpose for this confirmation is
threefold. Firstly, it is sound business practice to provide a customer,
guest or client with an accurate request for payment. Secondly, the
process to refund a customer after payment is made is inconvenient and
time consuming and lastly, any problems within the business for
capturing sales information are highlighted and can be addressed.
Reviewing the bill
Before showing the bill to the customer, staff
ensure that the sale belongs to the
customer. This can be done by confirming
the unique code if one is used or by
confirming the customer’s name or other
personal details.
It is also necessary to check that the details
on the bill are correct and complete. For
example:
A hotel will confirm the dates the

guest stayed to ensure the correct
room charge is on the bill
A restaurant may verbally confirm some or
all of the menu items to confirm the bill
belongs to the customer
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 20 of 62
Any duplicate charges on the bill are verbally
confirmed with the customer
Any charges that appear inconsistent are
checked and confirmed with the
customer.
Customers will also check the bill to ensure it
belongs to them. They will check that all items
and amounts are as expected, looking for
duplicates and inconsistencies.
Resolving discrepancies
Any discrepancies arising from either review should be resolved in a
timely and efficient manner and with appropriate customer service skills
and standards.
Corrections may involve:
Removing an item from the bill that did not belong to the customer.
The point-of-sale terminal usually offers a menu option for this
purpose. Sometimes, additional authorization from a manager or
supervisor is required
Adjusting the detail on the bill as requested by the customer –
perhaps a date is incorrect or personal details are spelt incorrectly
Changing the amount charged for an item if the price changed and
the point-of-sale system did not reflect this
Adjusting the amount charged either for an individual item or

overall because the customer was not satisfied with the service
provided. Typically, this would require authorization from a
manager or supervisor
Adding an item to the bill that was not recorded. This often occurs in a
hotel when a guest checks out early and the room charges have not
made their way to the billing system. It may also be necessary to add an
item that an honest customer realizes has not been charged!
Sometimes customers are entitled to a discount or reduction in the total

amount of the bill. This is common in the hospitality and tourism
industries as a way of promoting the business. There will be written
documentation or options on the electronic system detailing the
processing of such discounts.
Confirmation of final amounts due
When both the customer and employee are satisfied that amounts and
details of the financial sale transaction are complete, a final document is
produced from the point-of-sale system.
This bill or other such term confirms the final amount due and provides
written evidence that the transaction has occurred.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 21 of 62
The final bill is considered a request for payment from the establishment to the
customer.
Accept cash payments and issue receipts
So far throughout this unit we have defined

cash as the form or payment used to settle
financial sale transactions. We are now
going to refine that definition into two
components, cash and non-cash payments.
Cash is now defined as notes and coins and
non-cash is all other payment options.
Where cash is used, it is important to ensure
that the amount of money tendered in
payment is checked and the correct change
is given.
What is involved?
Payments in a hotel or a restaurant often occur after the customer has

consumed food and beverages or stayed at the hotel. Payments for
travel products and services often occur before the service is provided.
This is important to highlight as there is almost always direct contact with
the customer in hospitality businesses at the time of processing payments.
This can create pressure on staff, especially when the restaurant or hotel is
busy and increases the chance of cash handling mistakes.
When the customer, guest or client is presented with the final bill, they will
choose the method of payment to settle the bill. This can be cash, non-
cash or a combination of the two.
When customers choose to pay with notes and coins, they will pass these
to you. At this time, you will count the notes and coins you have received.
Often this is just one or two notes. Ideally, you confirm with the customer
the amount of cash you have counted and enter this amount into the point-
of-sale register or terminal.
Rarely will a customer give you the exact number of notes and coins that
the bill states so you will need to provide change. You may need to
calculate the amount of change manually or the point-of-sale register or
terminal may do this for you.
At this time, cash that you have received from the customer is placed in the
cash drawer and the appropriate denomination of notes and coins is given
to the customer as change. You should tell the customer the amount of
change you are providing as you pass the notes or coins or both to them.
What can go wrong?
The following sets out three situations where cash

handling mistakes may occur and provides advice on
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 22 of 62
how the errors can be avoided.
Note that in any situation where your workplace has
cash handling procedures that differ from those
below, those procedures must always be followed.
Incorrect amount tendered by the customer
The customer may tender the incorrect amount to
you. Perhaps a mistake has been made with the
denomination of a note or coin passed to you or the
customer simply hasn’t provided you with enough
notes and coins to settle the bill.
It is very important that you do not place
the notes and coins in the cash drawer
until you have confirmed the amount given
to you by the customer. There is no way to
prove what the customer has given to you
once the notes and coins are mixed with
the rest of the cash from the day’s trading.
Recount the notes and coins and ask the
customer to observe you. If the amount is
still incorrect the customer will almost
always rectify the error.
Confusion over the amount tendered
This is a common cash-handling problem and occurs when staff are busy.
The customer claims they gave you a different denomination of note or
coin than what you have given them in change.
When the customer passes payment to you, repeat to the customer the
note or coins you have been given and wait for agreement. Sometimes the
point of sale register or terminal features a note or coin holder that you can
use to store payment until change is confirmed. Some business use part of
the cash drawer for this purpose.
If this procedure is followed, the query can be resolved immediately.
Mistakes with handling cash
A mistake may occur when handing over change to a
customer. You may accidentally give out too much
change or not enough due to an error with counting.
Part of your responsibility in processing financial
sales transactions is to be careful and accurate with
the cash you handle. Make it a habit to count out the
change into the customer or guest’s hand to double
check your calculations. Use the point-of-sale
terminal or register to calculate the change due to the
customer.
Also, in a busy environment, take care to separate
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 23 of 62
denominations of notes and coins in the cash
drawer. This minimizes the chance that you will pick
up a note or coin in error.
Any disputes over cash amounts received or given
by you in change that cannot be resolved at the
point of sale should be referred to your supervisor.
If you believe you gave the customer the correct
change, never be intimidated into handing over any
amount they claim is missing.
What is a receipt?
A receipt is an acknowledgment in tangible form

that confirms payment has been made.
Some customers may require a receipt for taxation
purposes, to claim the expense against their
business income or to be reimbursed for
expenses.
Other customers may require a receipt to confirm
that they have paid the right price for the goods or
services provided.
The majority, if not all, point of sale registers or
terminals issue receipts. Generally, a receipt switch
can be found on the front of a cash register. When
manually activated, a receipt will print out which can
then be handed to the guest.
In a restaurant situation, the finalised table account
(which will by its nature detail what has been
ordered, and price those items accordingly) may be
sufficient as a receipt, especially when imprinted
with the amount paid.
Some establishments may issue handwritten receipts.
In such cases, a receipt book will be available and the staff
member will have to manually write a receipt. With such a system the
customer gets the top copy, and the duplicate copy will remain in the
receipt book for future reference.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 24 of 62
SELF CHECK 7.2-1
A. State whether the following are True or False

1. Cash handling procedures will help the organization from the risk of cash theft by the
people within the organization but not from the outsiders.
2. Allowing only specific staff members to deal with large amounts will help in reducing the
risk of cash theft from internal staff members.
3. For handling cash and cash equivalents there is no need to have written procedures.
4. Allocation of duties to the staff will minimize the mistakes or misappropriation of cash.
5. Other customers may require a receipt to confirm that they have paid the right price for
the goods or services provided.
ANSWER KEY 4.2-1
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 25 of 62
1. False
2. True
3. False
4. True
5. True
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 26 of 62
ACCEPT NO-CASH PAYMENTS AND ISSUE RECEIPTS
1. Identify no-cash payments and issue receipts.

2. Demonstrate the method of process non-cash payment
3. Understand the accepting of non-cash payments.
Accept non-cash payments and issue receipts
Introduction
The notes above have dealt with financial sale transactions where payment
in the form of notes and coins is accepted. However customers, guests or
clients may also choose one of the many non-cash options to settle the
financial sale transaction.
A non-cash transaction is any payment received that is not notes and coins.
These payments are made when there is direct contact with the customer as
with cash payments and when there is no face-to-face customer contact
such as online payments for travel.
Documentation from non-cash transactions should be treated just as
securely as notes and coins as it forms part of the paper or audit trail
needed to track the movement of revenue or income through the
business.
Electronic funds transfer payments
Many establishments have electronic

funds transfer terminals to accept
payments. This system transfers funds
from the customer’s bank account to the
bank account of the business once the
appropriate authorization is given.
This terminal is provided by the
establishment’s bank and is always
located next to the point of sale
register.
It is important that you are comfortable using
this equipment and should ask to be
supervised until you are confident.
To process the financial sale, the value of the
transaction is entered into the electronic fund’s
terminal. Customers present their bank card to
the system and enter a personal identification
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 27 of 62
number or other such code into the terminal for
verification purposes.
Once the payment has been approved, two
pieces of paperwork are issued from the
terminal. The first is to be kept by the business
as evidence that the financial sale transaction
has been settled. It is kept in the cash drawer.
The second is a receipt for the customer to
confirm that funds have been transferred. This
is attached to the bill or other document from
the point-of-sale register and given to the
customer, guest or client.
Some organizations allow customers to withdraw additional funds from their
account over and above the amount required to settle their account or bill.
This is commonly called the “cash out” option on the electronic funds
transfer terminal. Not all establishments offer cash out services and you will
need to familiarize yourself with this function if it is available.
Note that the “cash out” option is not revenue or income for the
business, it is simply a convenience provided to customers, guests or
clients.
Credit card payments
Credit card payments are processed electronically

or manually using an imprint machine. These
payments send funds to the business‟ bank
account from the customer’s credit card account.
Electronic method
To process credit card payments electronically,
the electronic funds transfer terminal is used as
follows:
The value of the financial sale transaction is

entered into the electronic funds transfer
terminal
Customers, guests or clients present their card
to the system The terminal indicates that
payment has been approved and
reminds you that the customer must sign for the transaction or
enter a personal identification number.
Once a signature or personal identification number verifies the transaction,
two receipts are issued. The first is placed in the cash drawer and the
second is given to the customer, usually attached to the bill.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 28 of 62
Manual method
The process to accept manual credit card payments
is as follows: Confirm your establishment

accepts the credit card
Check card against „Warning Bulletins‟ issued by credit card companies to alert
establishments of stolen or
cancelled cards Insert the credit
card into the imprint machine
Insert the credit card slip into the
imprint machine Take an imprint of
the card
Confirm details are legible on the
credit card slip Check card’s expiry
date is still valid
Complete credit card slips as required
Present the completed credit card slip to the customer
for signature Compare the signature on slip to that on
the card
Detach the middle section of the credit card slip, attach to the
customer’s bill or account and present to the customer or guest
Place remaining copies of the slip in the cash drawer.

Credit card payments are the most common form of payment when bills or
accounts are settled over the phone or online through the Internet.
Online payments direct guests or clients to a secure page of their website
after the goods or services are chosen and prices confirmed. The credit
card number, expiry date and perhaps a unique code are entered and the
payment processed. The customer is given a receipt number and a unique
reference is assigned to the transaction.
The business also receives this unique reference that allows the payment
to be matched to the goods and services provided. A receipt is issued to
the guest or client to confirm that the financial sale transaction is settled.
Personal cheques
Every establishment will have their own policy about accepting personal cheques.
Generally, most venues will not accept personal or business cheques as
payment unless prior arrangement has been made. This allows
management to check to see if the person or business has sufficient funds
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 29 of 62
and enables them to decide if they will „take the risk‟.
When dealing with cheques you must definitely make sure you follow the
organizational policies. If you don’t know what the policies are, you must
find out immediately.
Typically, the customer, guest or client will provide suitable identification to
verify their identity as well as proof of their signature. The source of this
identification is noted on the back of the cheque.
The amount required to settle the account is entered on to the cheque
and the payment processed similar to a cash transaction. The cheque is
kept in the cash drawer and the customer issued with a receipt to confirm
payment was received.
Accounts
Some establishments may allow selected customers or companies to defer

the payment of bills or accounts. Approval to do this is usually granted after a
request for credit facilities has been put in writing.
Once account facilities have been established, guests or clients have the
option of charging items to their account and paying the account on a
weekly or monthly basis or otherwise as arranged. Payment is usually by
a direct transfer to the business‟ bank account.
It is standard procedure to have the customer sign the individual
accounts to avoid any confusion or disagreement when a query is made
or when time for payment arrives.
When dealing with accounts, staff should always follow and adhere to
the individual establishment’s policy.
Vouchers
Some hospitality and tourism establishments

issue vouchers for individual food and
beverage items, services or for a specific
monetary amount.
Vouchers are very common in accommodation
venues where package deals have been
negotiated. Vouchers are also popular ways of
conducting promotions targeting specific
departments or specific services. Their use is often governed
by certain
conditions such
as: „Buy one,

get one free‟
Only redeemable for in-house guests
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 30 of 62
Room key to be sighted
Available only on weekends, certain days or nights of the week.
Vouchers are presented and the guest or client receives products or
services to the value of the voucher amount.
When cashing vouchers, it’s important you make sure that the voucher is still
valid and that the voucher is being used in accordance with any conditions.
Foreign currency
Some businesses are prepared to accept

payment via foreign currency.
Agreement must occur regarding the conversion
rate before this method of payment is accepted.
Payments are treated as cash payments after the
conversion and processed accordingly.
Traveler’s cheques
Traveler’s cheques are pre-printed, fixed amount

cheques often used by tourists as an alternative to
carrying foreign currency. When traveler’s cheques are
purchased, the customer signs each cheque.
When presented for payment, it is critical that the customer signs the
cheque while you watch. You must compare this with the first signature that
already exists on the cheque to verify the identity of the customer.
Process advanced deposits and payments
Advance deposits and payments are financial sales transactions where

the goods or services are not yet provided but the customer wishes to
secure sometime in the future.
For example, a client may pay a deposit for a travel itinerary to secure
their place on the tour. A guest may pay part of the total cost of the hotel
room in advance to secure that room.
The establishment receives notification or advice, either electronically or
otherwise that an advanced payment has been made. Details of the
payment are reviewed for accuracy and completeness, similar to the review
of a customer’s bill.
A unique code is assigned to the payment to match that payment to the
guest or client. The point-of-sale register or terminal may assign this
unique code or it may be assigned manually when notification is received.
Payments can be received as cash or by using one of the non-cash
options mentioned. Receipts that are issued by either of these options are
forwarded to the guest or client to confirm that the deposit has been
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 31 of 62
received and processed.
Process refunds
Introduction
Returning part or all of the payment for goods or services provided is

termed a refund. This involves paying cash out of the business to the
customer or guest that was recorded as revenue. It is common for
businesses to have detailed written procedures for how a refund is
processed to ensure that cash is secure and therefore revenue is calculated
correctly.
It is always sound business practice to minimise the need to process
refunds. Every customer, guest or client is not going to be happy all of the
time and it is human nature for errors to occur. However, at the time of
processing the financial sale transaction, you should ensure that the
customer has plenty of time and opportunity to confirm the details of their
account or bill. Adjustments are much easier to make before any payments
are processed.
Should a refund be requested, you must be familiar with the correct
procedures in your workplace.
Authorization
Because refunds require cash to be paid out from

the business, authorization from a manager or
supervisor will be needed.
There are a number of different ways this can occur:
The manager or supervisor is present when

the customer or guest requests the refund.
The point-of-sale terminal or
register will usually have an option whereby a secure code or password
is entered so that the refund can be processed
The guest or client may provide written documentation from a manager

or supervisor requesting the refund to be processed. In this case you
must ensure that the documentation is genuine; it may be on company
letterhead and signed by an appropriate person
Sometimes if the refund is due to the customer because they have been
overcharged on their bill and this is identified shortly after the financial
sale has been processed, you may be authorized to process the refund
and simply inform the manager or supervisor that you have done so.
Documentation
It is very important that an audit or paper trail exists when a refund is

Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 32 of 62
processed. This is because a refund means that revenue is reduced.
The customer or guest must show a receipt and a bill or an account to
verify that the sale occurred. Individual businesses may use their discretion
on whether they accept both or just one of these documents depending on
the circumstances surrounding the refund.
Copies of sale documents as well as written requests for refunds where
applicable must be kept. These are then attached to the receipts issued
from the point-of-sale register or terminal to confirm the refund has been
processed.
Customers or guests also receive receipts issued from the point of
sale register or terminal. These receipts will clearly state that a
refund has been paid.
Cash or non-cash payment
Customers or guests typically receive a refund in the same form of payment

in which they settled the financial sale transaction.
Care should be taken to count notes and coins correctly to the customer or
guest as has been discussed in the section on processing cash payments.
If the customer or guest settled their account or bill by electronic funds
transfer or credit card, this terminal also allows for refunds to be
processed. You must familiarize yourself with this as each system may be
slightly different.
Generally, if payment is made by cheque, vouchers or on account, the
customer may choose the payment option for their refund.
And finally, adequate time and attention must be given to the refund
process both because it means an adjustment to the revenue of the
business and because a high level of customer service standards should be
maintained so that the customer, guest or client is satisfied.
Give change as required
Processing cash payments
When customers, guests or clients choose the cash option to settle their
account or bill, they are rarely able to provide the exact amount of notes
and coins. You will need to give them change as discussed already at
Element 2.2: Accept cash payments and issue receipts.
Remember that:
The security of cash is very important
Use electronic means to calculate

change needed and double check
with mental arithmetic. If the
customer queries the calculation,
you can direct them to the display
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 33 of 62
on the point-of-sale register or
terminal
Count change as you hand
it over to the customer
Give the customer, guest or client the most efficient denominations possible.
Other requests from customers
Sometimes customers, guests or clients may ask you to exchange
notes or coins for different denominations. This can often happen when
a group wants to divide a bill or account between them.
To process this, you will need to manually open the cash drawer or choose
the open drawer option on the point-of-sale terminal. You should verbally
confirm the denomination of notes or coins given to you by the customer or
guest and leave them on the cash holder where available.
If you have adequate supplies of the denomination requested available in
the cash drawer you can process the exchange. You must check that the
total value of notes and coins you return to the customer is the same total
value as they have handed to you already.
Please note that this is not a sale so no receipt will be issued from
the point-of-sale register or terminal.
Internal exchanges
Sometimes it is necessary for point-of-sale

terminals or registers to exchange denominations
of notes and coins to satisfy customer demands for
change.
Staff must be careful carrying even small amounts
of notes and coins between point-of-sale areas so
that no cash is lost or stolen. Remember, cash
represents revenue to the business!
Standard procedures for this exchange may require
a pre-printed slip to be complete detailing the notes
and coins needed and
also the notes and coins given for exchange. Based on this documentation,
the cash drawer is opened and the exchange completed. Request slips are
kept in the cash drawer until the end of the day or shift.
In a busy environment, there may not be time to complete documentation so
a manager or supervisor will be involved in the exchange. You would receive
and return notes and coins to the manager or supervisor.
Speed and accuracy
Processing any financial transaction will always involve the twin elements of
time (speed) and accuracy.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 34 of 62
While we want to service customers quickly, there is also a concurrent need
to make sure our figures and processes are accurate.
Being quick but giving out incorrect change is unacceptable from both
the customer’s point of view and from the establishment’s viewpoint.
On balance, if you have to choose between accuracy and speed,
always choose accuracy. Take a bit longer on the transaction but
make sure you get it right.
Complete required documentation throughout trading to record

transactions
Organizations in the hospitality and tourism industries use a variety of

different systems to record financial sale transactions. Some of these are
electronic and sometimes transactions are recorded manually. Regardless
of the system used, financial sale transactions must be recorded accurately
each and every time they occur.
To help ensure this, staff record the transaction immediately after the
service or product has been provided to the customer, guest or client.
For example, if a beverage was ordered and presented to a table that
information needs to be recorded immediately on the guest’s account so
that the guest pays for the beverage.
Variations to travel arrangements must be included on the client’s account
immediately so as the total value of the transaction can be recalculated and
communicated to the customer.
In some establishments, customers or guests can charge items to their
account and then pay on departure. If the guest pays and checks out
before all charges are recorded to their account, revenue is not collected or
recorded.
Staff responsible for processing financial sales transactions must be aware
of the system used in their workplace and any timing or other issues this
system may have that can affect the prompt recording of transactions.
2.1 Issue cash internally, as required
Introduction
Each and every time there is an exchange of notes and coins in a

business, security and the safe handling of cash must be considered.
So far, we have discussed receiving cash payments, giving change and
processing refunds as potential cash handling duties. Largely these
exchanges involve a customer, guest or client and are supported by
documentation such as a bill, account or receipt.
Issuing cash internally involves other members of staff within the
organization or business. There are strict documentation requirements as
well as handling procedures to reduce the possibility of cash being lost or
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 35 of 62
stolen.
Cash may be issued internally from your point-of-
sale terminal or register to:
Clear the cash drawer on a busy day’s trading.

This is called a cash skim
Reimburse a staff member for small
expenses. This may be called petty cash or a
similar term
Exchange denominations of notes and coins (refer to
Element 2.6: Give change as required).
Cash skims
One of the important aspects of maintaining the security of cash is ensuring

that the notes and coins in the cash drawer are always close to the original
float amount throughout the day or shift. This means that, as the amount of
cash collected from customers, guests or clients reaches a certain level, the
excess cash is removed and forwarded to some form of secure storage.
The number of cash skims that may occur in a shift or day depends on the
amount of cash received.
Depending on the set up of the business, the cash skim may be placed in a
"cash envelope", a deposit box or some other form of secure storage. You
will need to know the workplace procedure that relates to the type of storage
used and follow this when preparing the cash skim.
Along with the notes and coins and other forms of
payment, a summary sheet needs to be
completed, detailing the notes and coins and non-
cash documentation you are including in the cash
skim.
Advanced point of sale systems offer a menu
option that issues such a summary sheet and
you are simply required to collect the notes,
coins and non-cash documentation listed.
A manager or supervisor is often required to confirm that the cash skim has
been performed, perhaps by way of signature on appropriate documentation
or by password on the point-of-sale terminal.
Reimbursement of small expenses
From time to time during a day’s trading, there is a

need for establishments to purchase small or
incidental items. For example, the point-of-sale area
may need new pens for the customers to use to sign
credit card slips. It is not efficient to ask the accounts
department for a cheque for this small amount.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 36 of 62
Appropriate staff members such as a supervisor may
purchase the pens from their own money and present
the receipt to the point-of-sale area to be reimbursed.
Before processing the reimbursement, you must:
Ensure that you are authorized to make

payments for this purpose
Confirm that the expense is for

the business Confirm that the
receipt is valid.
When you are satisfied, follow appropriate cash handling procedures to give
out the required notes and coins. Documentation that supports the payment
must always be kept in the cash drawer.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 37 of 62
SELF CHECK 7.2-1
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 38 of 62
ANSWER KEY 4.2-1
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 39 of 62
MAKE CASH PAYMENTS ON BEHALF OF THE ENTERPRISE
1. Create cash payments documentations on behalf of the enterprise

2. Apply appropriate customer/guest service skills
Make cash payments on behalf of the enterprise
Introduction
There may be situations where you are required to make payments of

cash on behalf of the venue or on behalf of a customer, guest or client.
Unless you are a cashier or an accounts person, these situations should
be rare. You should be wary when anyone asks you for money.
A point-of-sale terminal or register accepts payments – it doesn’t make them!
You must talk with your supervisor and get them to identify situations and
conditions under which you are expected to make cash payments. When
these have been explained to you, do not step outside these guidelines for
any reason.
Some examples of situations we will discuss are:
To issue a refund to customers, guests or clients. This process has

already been described at 2.5 Process refunds
Small
payment to
suppliers
Disbursements.
What is involved?
Small payments to suppliers

In some cases, arrangements may have been made with small
suppliers to pay for deliveries in cash when the goods are delivered as
opposed to paying for them later through the accounts department.
Usually there is a short list at the point-of-sale area informing you of the
suppliers with whom these arrangements have been made.
It is critical you only issue cash to suppliers who
are on this list. Never hand over payment to just
anyone who gives you a document requesting
payment.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 40 of 62
Where payment is to be made on the basis of
documentation presented to you, check that:
The goods or services have been received or performed.
There should be a signature on the invoice that
you can verify All calculations are correct

The account is from the same company as
the uniform the person making the delivery is
wearing
A vehicle is parked outside with the
supplier’s name Valid identification is
presented to you.
If you are satisfied, complete a cash out or cash
paid slip (or similar) and attach to the supplier’s
invoice. Place the invoice in
the cash drawer and follow correct cash handling procedures to make the
payment to the supplier.
Disbursements
Disbursements are situations where the establishment makes cash
payments on behalf of a house guest and that money is recouped from the
guest either directly or via their account.
For instance, a guest may arrive by taxi and the hotel as a service pays
the driver on behalf of the guest. The charge is added to their account.
Appropriate documentation and authorization must accompany such
transactions. Correct cash handling procedures should be followed and the
paper or audit trail maintained.
It is also important that the guest’s account is immediately updated with the charge
(see
2.7 Complete required documentation throughout trading)
Apply appropriate customer/guest service skills
All organizations will have standards that

relate to customer service and the processing
of financial transactions.
In some cases, these standards will be explicitly
stated in writing, while in other cases, they will
exist only in the minds of management and in the
actual practices that are implemented within the
premises from day to day and shift to shift.
Hospitality and tourism business generate revenue from the goods and
services provided to customers or guests. One of the keys to being
successful is treating those customers, guests or clients with a high
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 41 of 62
standard of customer service.
Customer service standards can be explained as the ability of the business
to exceed customers‟ expectations. For a restaurant, customers can
reasonably expect to be served food that is edible, as described on the
menu and for the price listed. For a hotel, it is reasonable for the customer
to expect a clean room. A tour guiding business is expected to take clients
on the tour listed.
To consistently exceed customers' expectations, every aspect of the
business has an impact on customer service, not just those aspects of
our business that involve face-to- face customer contact.
Finalizing the financial sale transaction is often the last point of contact a
customer, guest or client has with the business. It becomes even more
important to ensure that the customer service standards are high so that the
customer remembers a positive experience.
Some of the issues that relate to customer service standards include:
Honesty and Integrity – charging customers correctly for goods and

services provided Accuracy – checking all entries, additions and other
calculations
Speed – ensuring that accounts are compiled and presented in a timely manner
Explanation and description of charges – fully detailing the nature of
all charges so that no confusion or suspicion exists
Treating customers with the courtesy, attention and personalized service they merit.
Handling problems or issues with discretion.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 42 of 62
SELF CHECK 7.2-1
A. Fill in the Blanks

1. Printed _________ are a proof for customer remittances.
risk of theft by _________ staff members.
3. The frequency of withdrawal of _________ value notes from the cash boxes and sending
to the __________ should be at regular intervals.
B. Multiple Choice Questions

1. Receipt should contain the following particulars:
(a) Date
(b) Items Purchased
(c) Payment method
(d) All of the above
2. Restrict access to cash to as few people as possible comes under the category of:
(a) employee training
(b) written procedures
(c) security
(d) reconciliation of cash receipts
3. Checking the reference while selecting the employees for cashier post comes under the
category of:
(a) employee training
(b) providing receipt
(c) post-dated cheques
(d) employee background checks
C. State whether the following are True or False

1. Cash handling procedures will help the organization from the risk of cash theft by the
people within the organization but not from the outsiders.
risk of cash theft from internal staff members.
3. For handling cash and cash equivalents there is no need to have written procedures.
4. Allocation of duties to the staff will minimize the mistakes or misappropriation of cash.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 43 of 62
ANSWER KEY 4.2-1
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 44 of 62
LO 3. RECONCILE FINANCIAL TRANSACTION AT END OF TRADE

Read Information Sheet 9.1-1 on Business Read and understand the information sheet.
models and strategies You must answer all questions correctly before
Answer Self Check 9.1-1 Business models and check yourself by answering the self check
strategies
Read Information Sheet 9.2-1 on Costumer and Read and understand the information sheet.
employee relations You must answer all questions correctly before
Answer Self Check 9.2-1 Costumer and check yourself by answering the self check.
employee relations
Read Information Sheet 9.3-1 on Financial Read and understand the information sheet.
Management You must answer all questions correctly before
Answer Self Check 9.3-1 Financial management check yourself by answering the self check.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 45 of 62
CLOSE POINT OF SALE REGISTER/TERMINAL
1.
2.
3.
4.
Close point of sale register/terminal
Introduction
At the end of every shift or day’s trading, every point-of-sale area will close
for trading and reconcile or balance the takings. This means a staff member
will follow a set procedure to ascertain whether or not the cash received
from customers in the cash drawer equals the actual amount that has been
recorded on the point-of-sale register or terminal. The actual takings can
then be counted as revenue for the business for that day
or shift.
Remember, cash collected is revenue for the business!
Who is responsible?
During the shift or day’s trading, responsibility for the

cash collected ultimately lies with the staff members
authorized to operate the point-of-sale register or
terminal. At the end of the day or shift the most senior
staff member usually closes the point-of-sale area to
ensure that the process is carried out correctly. New staff
members perform this duty under close supervision when
required.
Every establishment will have their own procedure
as to how and when the point-of-sale area is closed
and who is responsible for counting, checking and
recording the takings.
These procedures often begin with detail surrounding
safeguarding of the cash drawer.
Secure point of sale area
The first step to safeguard the takings from trading is

to secure the point-of-sale area.
Sometimes a screen may be drawn down around
the point-of-sale area and any access such as doors
locked. The takings are prepared for reconciliation.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 46 of 62
In other instances, cash drawers are removed from
point-of-sale registers or terminals to a secure
location and counted. A security staff member may
accompany the cash drawer to a secure location.
All establishments will have their own security procedures to follow that
usually relate to: Signing out or off from the point-of-sale register or
terminal
Timing
Staff members involved

Where the takings
are counted
Documentation.
Obtain register/terminal reading
Once the point-of-sale area is secure and the cash drawer is ready to
be counted, the process of reconciling takings can begin.
A necessary step in balancing takings is to identify what the takings should
be. Obtaining a reading from the terminal that is being reconciled does this.
How is the reading taken?
Every point-of-sale register or terminal offers the facility to calculate the

total amount received from customers at that register or terminal at any
given time. Sometimes keys are required to access the required function
and sometimes a password or other form of secure ID will need to be
used.
Types of readings
There are two types of readings that a point-of-sale

register or terminal will produce. It will depend on
the purpose of the reading and individual
organizational procedures as to which reading is
used.
Summary reading
A summary reading provides a reading or report on all
the financial transactions processed through the point-
of-sale register or terminal during the day or shift. It
may also be a cumulative total showing
the balance of all financial transactions over a period of days or shifts.
Totals are never cleared from the register or terminal.
Sometimes point of sale register or terminals call this an “X” read, some a
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 47 of 62
terminal sub- total and others simply a cumulative total. You will need to
be familiar with the correct terminology used at your workplace.
The purpose for the summary read is twofold. Total takings from financial
sales for one day or shift are identified and documented. This forms part
of the audit trail to track revenue. A cumulative total means that staff
cannot exactly identify the takings for any one day or shift so the
temptation for theft or fraud is reduced.
For example, the takings for Day 1 may be an amount of 1,000. This
would be left in the register or terminal memory and printed out on the
audit roll at the end of trade.
At the end of day 2 when the till is read, the total may be an amount of 2,000.
In order to calculate the takings for Day 2 (1,000.00), you would need
access to the reading from Day 1. This reconciliation would be
performed by accounts staff who will compare the final cash counted to
the summary reading.
Final reading or report
This report provides a final amount of all the financial
transactions that have been processed through the
point-of-sale terminal or register during the shift or day.
The register or terminal’s memory is cleared of these
transactions, leaving the register ready for the next day
or shift’s transactions.
Sometimes point of sale registers or terminals call
this a “Z” read, some a Terminal Total and others
simply a final balance. You will need to be familiar
with the correct terminology used at your workplace.
The final report produced represents the actual financial sale transactions
for that day or shift alone. Imprinted on the report will also be an indication
that the register or terminal has been reset to zero. Often this is shown as
“0000.00” and will also be the first item imprinted when the register or
terminal is opened the next day.
SELF CHECK 4.3-1
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 48 of 62
1. Date of purchase has to be verified to check whether the ________________ period is
crossed or not.
2. Batch ______________________________ of the product has to be verified to check
whether the returned product is purchased from the same store or not.
3. _____________________________ of the product has to be verified with the bill for
purpose of deciding the quantum of refund.

1. Consumer may return the product due to reasons like _________________.
(a) wrong color (b) defected goods
(c) improper size (d) All the above
2. In case of POS billing, the cashier can find all the particulars of the bill by
____________________.
(a) scanning the barcode of the product (b) entering bill number
(c) product line (d) All of the above
3. While authorising a cheque the cashier should keep in mind:
(a) customer credentials (b) credit card limit
(c) refund amount (d) None of the above
4. While authorising the credit card payment, the cashier has to take the following
precautions: (a) Check the expiry date of the credit card (b) Examine the genuineness of
the card
(c) Verify the Customer’s is signature (d) All of the above
C. State whether the following are True or False 1. While processing refund the cashier
should ask the customer for the original bill of the transaction. 2. While accepting a cheque
from the customer, there is no need to verify his credentials. 3. The batch number of the
product has to be verified to check whether the returned product is purchased from the same
store or not. 4. The refund period may vary based on the type of product and retailer refund
policy.
ANSWER KEY 4.3-1
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 49 of 62
COUNT CASH IN REGISTER / TERMINAL
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 50 of 62
1.
2.
3.
4.
Count cash in register/terminal
Introduction
In a secure location or a secure point of sale area, actual cash collected from
processing financial sales transactions for the day or shift is ready to be
counted and compared to the register reading so that it can be included as
revenue or income for the business.
It is extremely important to remember to handle money responsibly and securely.
Every organization will instruct staff members on the process to count cash
and complete enterprise-specific forms to record this process. However,
there are a set of standard steps that are always followed.
A Summary Sheet
A Summary Sheet is used to record the cash

takings and non-cash takings from each point-
of-sale register or terminal every time it is
balanced. It contains space for the following
details:
The amount of different denominations of

notes and coins The type and amount of non-
cash takings
The register reading (final) or readings (summary)
The difference between expected takings
and actual cash amounts counted
The date and the number or location of
the register or terminal to which the
figures relate.
This document is commonly called a Cash Summary Sheet.
The basic process
Counting the takings begins with counting the coins. Start with the lowest denomination.
Separate the different coin types and then lay them flat on to the table.
Count them individually by sliding each coin towards you and off the side of
the table and into an open hand. With practice, two or three coins can be
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 51 of 62
„slid‟ at the same time.
Coins are then placed into the appropriate coin bag and the total amount of
bagged coin is documented on the Cash Summary Sheet.
Next count the notes
Notes should be separated into note types. You may need to bundle the
notes into sets of ten and secure with a rubber band. This is a method of
counting notes common across all industries
handling cash because it is the system used
by banks.
However, it is becoming more frequent for
banks to use machines to count both notes and
coins, saving each business from “bundling”.
Notes need to be kept together but do not need
to be separated by denomination.
Once all notes have been counted and neatly secured, total amounts
should then also be entered onto the Cash Summary Sheet.
Once all cash (notes and coins) has been counted, non-cash payments are addressed.
You need to be aware that some businesses will require the notes and coins
that made up the float to be separated from the day’s takings at this point.
Usually a document detailing the notes and coins that make up the float is
available and those notes and coins are left in the cash drawer ready for the
next day or shifts trading.
Calculate non-cash payments/receipts for the period
As well as notes and coins in the cash drawer, there is also

documentation detailing the non-cash payments made for
financial sales transactions in that day or shift. This must also
be reconciled with the summary or final reading from the
point-of-sale register or terminal and entered on the Cash
Summary Sheet.
The types of non-cash transactions that may be need to
balanced are: Bank card transactions

Personal cheques
A
c
c
o
u
n
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 52 of 62
t
s
V
o
u
c
h
e
r
s
traveler’s cheques and foreign currency when accepted.
Non-cash transactions of the same type are added
together and the total entered into the appropriate
space on the Cash Summary sheet.
It is always a good idea to double-check information on any
documentation as you are completing the reconciliation. For example:
Check that there are appropriate authorizations on all bank card

transactions such as signatures, valid dates and the like
Review personal cheques

Ensure documentation for payments on accounts is complete.
Disbursements and payments
Sometimes, as detailed above, during a shift or day’s trading, money

may need to be taken out of the register to pay for a miscellaneous
item. In such instances, documentation such as a Cash Out or Cash
Paid Out slip is placed into the point of register or terminal.
As part of the reconciliation process, all Cash Out slips must be totaled
and the amount entered on the Cash Summary sheet.
Determine balance between register/terminal reading and cash and non-cash

totals
Once all cash and non-cash payments

have been calculated and the amounts
entered on the Cash Summary sheet, the
next step is to compare the total of these
amounts against the terminal reading.
The difference between the expected takings
figures as shown on the summary or final
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 53 of 62
reading and the actual takings figure as
represented by the combined total of cash
and non-cash payments is referred to as a
„variance‟ or a difference.
Balancing the takings
Once all cash and non-cash payments have been

calculated and the amounts entered on the Cash
Summary Sheet, you then compare these individual
amounts with the figures as stated on the reading
from the point-of-sale register or terminal.
The final reading will generally provide a
comprehensive listing of the different cash and non-
cash financial transactions processed and an
overall total amount for all transactions for that shift
or day’s trading.
It is your responsibility to determine whether or not the amount of cash
and non-cash transactions actually counted matches that as stated on
the final reading.
To balance the takings, you should first add the total of each group of cash
and non-cash transactions on the Cash Summary Sheet to arrive at
individual balances. Add these individual balances to arrive at an overall
grand total for the register or terminal for the trading period.
The overall total as well as individual balances should be compared with
the appropriate figures on the summary or final reading on the register
tape or roll.
If the figures match, the takings are balanced.
Often however, the actual cash and non-cash received does not match the
figures stated on the register reading. When this occurs, there is a
„variance. ‟
Money is either „over‟ the register amount or „under‟ it. This is also known as „overs‟ and
„under‟. Resolving these” overs” and “under” is discussed next.
Investigate and resolve discrepancies with takings
When the contents of the cash drawer and the point-

of-sale register or terminal balances do not match,
the difference must be recorded on the Cash
Summary Sheet as part of the audit or paper trail. It
must be clear why the revenue counted is different
from the revenue recorded in the point-of-sale
systems. Each business will have a policy or
procedure on whether or not the difference or
variance needs to be resolved.
Remember that handling money and the
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 54 of 62
associated documentation should be done with
care. The more care that is taken, the less chance
for discrepancies to occur.
At the very minimum though, you should check your
additions and totals for any errors that may have
caused the discrepancy. The following steps may be
of assistance:
Recount the notes and coins to confirm the
totals are correct Recount the non-cash
transactions to confirm the totals are
correct
Check for arithmetic errors on the Cash
Summary Sheet Check for transposition of
numbers or other such clerical
errors.
When you have identified that the difference does in fact exist,
your responsibilities may involve investigating the reason for the
discrepancy or you may simply be required to forward all the cash and non-
cash items and accompanying paperwork to the accounts office for them to
resolve.
When and what variances are investigated?
All organizations will set their own policy on when and what variances
should be investigated. Cash collected from financial sale transactions often
makes up the only form of revenue for hospitality and tourism businesses so
the procedures surrounding the balancing of takings and resolution of
variances can be quite rigorous.
Investigating all under and overs
This is not a common option as staff can make mistakes during their busy
working day. It is unrealistic to genuinely expect every till to balance to the
exact amount every day.
Indeed, many managers believe that, where a point-of-sale register or
terminal balances exactly day after day, this can be seen as cause for
concern as it may indicate that the staff member is paying too much
attention to getting it right and not enough attention to customers or
because there is fraudulent activity.
Allowing a set dollar amount of acceptable variation
Your workplace may allow “under” or “overs” up to a set dollar limit. It is
accepted that mistakes will happen during a trading day or shift and that up
to a certain amount, it may cost more to investigate the difference than it is
worth.
Where this is the case, providing the amount is within this range, no
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 55 of 62
further action is required.
The variance is noted on the Cash Summary Sheet for the accounts staff
and the terminal or register is considered balanced.
Allowing a set percentage of variation
This approach is very much like the „set amount‟ idea, but allows the margin
of error to grow as takings increase.
A workplace may say that a variation of up to 1% is not worth investigating,
so any variance where the actual takings are within 1% of the expected
takings are not followed up.
How are variances investigated and resolved?
Once you have determined that the discrepancy is not an

arithmetic error and that it lies outside acceptable limits, you
must attempt to investigate and resolve the variance. Let’s look
at some common errors and suggested resolutions.
Incorrect amounts or details entered into the Point-of-Sale register or terminal
All establishments accept that human error can occur when processing
financial sale transactions. A customer, guest or client may settle an
amount of 50.00 yet 60.00 is entered into the point-of-sale register or
terminal. This means that the cash counted and the final reading will be
different by an amount of ten – a discrepancy!
Sometimes an amount of 1000.00 may be entered instead of 100.00 or
perhaps numbers are transposed 41 instead of 14.
Alternatively, the amount may have been
entered into the point-of-sale system
correctly but the type of payment received
for the financial sale transaction was
entered incorrectly.
For example, the customer paid notes and
coins but a credit or bank card was
accidentally chosen as the form of payment.
When counting notes and coins, it seems
the register is “over” and when adding bank
card payments, it seems the register or
terminal is “under”.
If the staff member is aware of the error at the time of processing the
transaction, it is common practice that a note or other form of standard
documentation is completed and kept in the cash drawer. When balancing
the takings, there is an immediate explanation for the variance.
Documentation is attached to the Cash Summary sheet and no further
action needs to be taken.
When no such note exists, reviewing the summary or final report from
the register or terminal can resolve the discrepancy. As mentioned
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 56 of 62
earlier, all transactions for the period’s trading are printed on this
report.
Whilst each establishment will have their own procedures to follow, common
practice is to highlight the error on the register report and note on the Cash
Summary Sheet that the discrepancy is resolved. Sometimes a manager or
supervisor will process an adjustment through the point-of-sale register or
terminal and print a final reading to indicate that the takings are balanced.
Documentation regarding cash movements missing
When notes and coins are removed from the cash
drawer, there is always documentation to explain
the reason. Sometimes this documentation may
get lost or a staff member may simply forget or get
too busy to complete the form.
On the rare occasion that cash is paid out (this was discussed at
2.9 Make cash payments on behalf of the enterprise), a
payment slip is completed and attached to any
supporting documentation such as a supplier’s invoice
or taxi receipt.
If this documentation is not in the cash

drawer, actual cash counted will be “under”
the register or terminal balance.
This is a difficult variance to find as you are relying on staff members
who manned the point-of-sale area to remember whether any cash
payments were made and where the documentation may be.
Sometimes you can check the accounts balance on the final reading and
that may indicate that an amount has been charged to the customer even
though you don’t have the documentation.
Sometimes you may notice the item supplied in the point-of-sale area
and confirm with other staff that a small payment was made to the
supplier.
Managers or supervisors may also remember giving approval for a cash
payment from the register or terminal.
If the variance is resolved, attach any documentation that may have been
found or note the reason for the variance on the Cash Summary sheet
and forward appropriately.
On occasions, no matter how hard you try, the causes of variances
simply cannot be found.
When this happens, note the variance (be it over or under) on the Cash
Summary Sheet and bring the matter to the supervisor or manager’s
attention for further investigation.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 57 of 62
Reporting discrepancies
Where a discrepancy that falls within the allowable

limits is detected or a discrepancy is not resolved,
management must be notified.
The usual method to follow is to record the
variance on the Cash Summary Sheet and then
report it verbally – either face-to-face or by phone.
The information that needs to be provided includes:
Department involved
The precise cash
register involved The
amount missing (or
over)
Names of staff who worked on that register.
You may also be asked for your interpretation on the situation.
Questions such as the following may be asked:
Do you think the discrepancy is indicative of

another problem? What do you think happened?
Was there any new
staff working? What
do you think should be
done?
In some circumstances, you may also be asked to present a written report
outlining all you know about the situation.
Complete end of shift takings documentation
Once the takings are counted and balanced, it is time to collect all detailing
revenue collected for that day or shift. This documentation creates the audit
or paper trail that tracks financial sales from the register or terminal to the
bank account of the organization.
It is the responsibility of staff at the point-of-sale area to complete
the following: Cash Summary Sheet:

 Totals must be completed and the sheet signed by the staff memK 0 ber who
balanced
the takings and sometimes a manager or supervisor
 All calculations must be accurate
 Figures must be legible
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 58 of 62
 Any notes must be written clearly and, in the spaces, provided.
Explanations should be clear and concise
 Any additional documentation, such as a discrepancy report, must be
attached Ensure that all non-cash payments are included with takings for the
day. Appropriate
authorisations must accompany the payments where relevant
Summary or final reading from the Point of Sale system. This should
clearly show that the register or terminal has been closed
A discrepancy report where applicable
Include details of any changes to the float received at the start of the day or shift.
At this time, if the float has not been separated from the daily takings
already in the reconciliation process, it is done now.
Forward documentation and takings to designated location
At the end of the trading period, daily takings

must be delivered to a secure location so that
accounts staff can process the revenue in the
accounting system and deposit all monies in the
bank.
It is the responsibility of staff that opened the
Point-of-Sale terminal or register and received the
float to return the float and the day or shifts
takings.
Some organizations send documentation and cash
through an internal secure storage system and
others require manager or security personnel to
accompany the takings to the secure location.
Typically, the cashier or similar staff member from the Accounts
Department will receive the daily takings from each point-of-sale area. They
are required to ensure that all paperwork is included and that the float and
daily takings are separated.
When the cashier or similar is satisfied that all documentation is complete,
the float summary sheet is signed by the staff member from the point-of-
sale area and witnessed by the cashier. All takings are placed in a safe or
similar secure storage.
Daily takings will now be counted again and summarized into accounting
systems that show the total revenue the organization has collected. Cash
will be sent to the bank and non-cash payments and documentation filed
according to workplace procedures.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 59 of 62
SELF CHECK 4.3-2

1. Date of purchase has to be verified to check whether the ________________ period is
crossed or not.
2. Batch ______________________________ of the product has to be verified to check
whether the returned product is purchased from the same store or not.
3. _____________________________ of the product has to be verified with the bill for
purpose of deciding the quantum of refund.

1. Consumer may return the product due to reasons like _________________.
(a) wrong color (b) defected goods
(c) improper size (d) All the above
2. In case of POS billing, the cashier can find all the particulars of the bill by
____________________.
(a) scanning the barcode of the product (b) entering bill number
(c) product line (d) All of the above
3. While authorising a cheque the cashier should keep in mind:
(a) customer credentials (b) credit card limit
(c) refund amount (d) None of the above
4. While authorising the credit card payment, the cashier has to take the following
precautions: (a) Check the expiry date of the credit card (b) Examine the genuineness of
the card
(c) Verify the Customer’s is signature (d) All of the above
C. State whether the following are True or False 1. While processing refund the cashier
should ask the customer for the original bill of the transaction. 2. While accepting a cheque
from the customer, there is no need to verify his credentials. 3. The batch number of the
product has to be verified to check whether the returned product is purchased from the same
store or not. 4. The refund period may vary based on the type of product and retailer refund
policy.
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 60 of 62
ANSWER KEY4 .3-2
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 61 of 62
References:
https://www.investopedia.com/terms/p/point-of-sale.asp
https://squareup.com/us/en/townsquare/what-pos-system
https://ncert.nic.in/vocational/pdf/ievc102.pdf
Date Developed:
Issued by: MMCI
Developed by:
Document No.09
Joshua D. Conde
Revision No. 000
Page 62 of 62

CBLM Template Basic LO # 9

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

CBLM Template Basic LO # 9

Uploaded by

Copyright:

Available Formats

COMPETENCY BASED LEARNING MATERIAL

Welcome to the competency-based learning material on “PROCESS FINANCIAL SALE

RECOGNITION OF PRIOR LEARNING (RPL)

DIRECTION FOR USE OF THE CBLM

LISTS OF BASIC COMPETENCIES

Competency Unit of Competency Module Title Code

UNIT OF COMPETENCY : Process financial sale transactions

MODULE TITLE : Processing financial sale transactions

UNIT CODE : TRS513304

SUMMARY OF LEARNING OUTCOMES:

LO 1. Prepare point of sale area for operation

LO 1. Prepare point of sale area for operation

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

PREPARE POINT OF SALE REGISTER/ TERMINAL FOR OPERATION

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Explain the policies and procedures for point-of sale.

The financial success of a business depends on

Financial sale transactions

The monetary dealings between customers, guests or clients are called

In order to operate the point-of-sale register or terminal, it must first be

Financial sale transactions add to the revenue or income of an

Any combination of the above such as photographic identification and secure

Once the point-of-sale terminal or register is

Check power cables are clear and

System test. This is built into the terminal or

Check that the Internet connection is working if required

Name: _______________________________ Section: ________________ Date: __________

ANSWER KEY 4.1-1

INFORMATION SHEET 4.1-2

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Explain the cash float

A cash float is a supply of notes and coins that an establishment has

Issuing the cash float

It is the responsibility of the staff

A float is designed to provide an adequate and appropriate supply of notes

Checking the supply of change

At the beginning of each day or shift, managers or

Obtain supplies of point-of-sale

An important aspect of the security of cash is maintaining appropriate

Paper roll or tape used by the point-of-sale terminal or register to record

Paper roll or tape used to process electronic non-cash payments

Clean and tidy the point-of-sale area and equipment

Customer impressions are an

Clean the area including all

Work in a systematic manner so that

Replace equipment and supplies as required

Name: _______________________________ Section: ________________ Date: __________

ANSWER KEY 4.1-1

LO 2. PROCESS PAYMENTS AND RECEIPTS DURING TRADE

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

CALCULATE OR VERIFY AMOUNT DUE FROM CUSTOMER/ GUEST

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Familiarize how to calculate or verify amount due from customer/ guest

Pay the price stated in sales documentation

Speak to management if an issue cannot be resolved.

Collecting sales information

Confirmation of amounts due

A hotel will confirm the dates the

Adjusting the amount charged either for an individual item or

Sometimes customers are entitled to a discount or reduction in the total

Accept cash payments and issue receipts

So far throughout this unit we have defined

Payments in a hotel or a restaurant often occur after the customer has

Name: _____________________ Section: Date:

Name: _____________________ Section: Date:

Name: _____________________ Section: Date:

Name: _____________________ Section: Date:

Name: _____________________ Section: Date: