Week 012

Billing
Week 012: Billing

At the end of this module, the student should be able to: http://mymagazine.ro/2017/05/15/zece-black-card-uri-despre-care-
doar-ai-auzit/

1. Identify and carry out account organization, presentation and processing

2. Identify and carry out safety practices in resetting the table

The student will be able to handle the bill of the guest properly.
Week 012: Billing

Account Organizing, Presenting and Processing

The food and beverage establishment may use and
present different kinds of bill. Presented are seven
billing methods:

1) Bill as check
2) Separate bill
3) Bill with order
4) Pre-paid
5) Voucher
6) No charge
7) Deferred
http://www.freepressjournal.in/webspecial/gst-how-restaurant-bills-will-burn-hole-in-
your-pocket/1076446
Week 012: Billing

Account Organizing, Presenting and Processing

1) Bill as check = the second copy of the order is
used as bill

2) Separate bill= bill made from the duplicate

check

3) Bill with order = implemented in take away

service method with service to order and billing
at the same time
https://sites.psu.edu/moneywisetips/2014/11/10/paying-the-bills-
auto-debit-and-online-bill-payment/
4) Pre-paid = the guest purchases a ticket or
card in advance for a specific meal or value
Week 012: Billing

Account Organizing, Presenting and Processing

5) Voucher = the guest has credit for a specific meal
or value issued by a third party

6) No charge = the guest is not paying (credit

transaction)

7) Deferred = the bill is to be paid by the organizer

or customer with an account

https://www.123rf.com/stock-photo/restaurant_bill.html
Week 012: Billing

Account Organizing, Presenting and Processing

Guidelines in presenting the bill to the guest (12 steps)

1)Politely ask, “Should I bring the bill, Sir?”

2)Ask for the mode of payment.

3)Proceed to the payment counter to prepare the bill.

4)Ask the cashier to prepare the bill.

5)Present the bill.

http://www.hospitality-school.com/wp-
content/uploads/2012/06/getting-tips-from-
guests.jpg
Week 012: Billing

Account Organizing, Presenting and Processing

Guidelines in presenting the bill to the guest
(Cont.)

6)Stand beside the guest as he/ she examines

the bill.

7)Wait for the payment.

8)Wait for the cashier.

http://kitchener.ctvnews.ca/ndp-introducing-bill-to-stop-owners-from-taking-
employees-tips-1.1232182
9)Return the change or card and the printed bill.

10)Smile when the guest offers and insists to

take the tip.
Week 012: Billing

Account Organizing, Presenting and Processing

Guidelines in presenting the bill to the guest

(Cont.)

11)Pull the chair backwards to help the

guest get out of the chair gracefully when
they are about to leave.

12)Thank the guest and invite him/ her to

visit again
https://cedarcliffnews.com/7759/uncategorized/chivalry-dead-due-to-
feminism/
Week 012: Billing

Account Organizing, Presenting and Processing

The cashier is not only responsible for the billing
and taking the payments nor for making ledger
account entries for the food and beverage operation.

Cashier’s duties for the table and assisted service

1)Issuance and record of check books

2)Maintenance of cash floats

3)Preparation of customer bills

https://resources.workable.com/cashier-job-description

4)Maintenance of the orders and bills

Week 012: Billing

Account Organizing, Presenting and Processing

Cashier’s duties for the table and assisted service
(Cont.)

5)Counter-sign of spoil check and keeping of unused

checks

6)Acceptance of payments

7)Verification of balanced payment between manual

and electronic sales summaries

8)Delivery of the reports and payments to the control

department http://www.cruiseshipjob.com/casino-cashier-jobs.html
Week 012: Billing

Safety Processes in Resetting the Table

Upon the departure of the guest, it is important to clear
the table in between consecutive courses and between
two dining sessions of different guests.

1)Clear the table when the guest finish the main course.

2) Remove used and unused pieces of flat wares and china

wares except table linens and center piece.

3)Let wine glasses remain even after the main course.

4)While clearing, pick up one plate and place it on the tray at a

time.
http://www.hospitality-school.com/how-waiter-clear-
guest-table-restaurant
5)Do not overload the tray with pile of used plate.
Week 012: Billing

Glossary
Bill: the slip of paper that tells the customer how much to pay

Cash float: refers to the difference between the cash balance system's cash account and the
amount of cash in your company's bank account balances.

Credit card: payment card issued to users to enable the holder to pay

Debit card: payment card allowing immediate deduction of the amount from the guest’s
bank account
Week 012: Billing

References and Supplementary Materials

Cousins, J., Foskett, D. & Pennington, A. (2011). Food and Beverage Management. London,
UK: Godfellow Publishers Ltd.

Cousins, J., Lillicarp, D., Weekes, S. (2014). Food and Beverage Service. London: UK.
Hodder Education.

Lillicrap, D. & Cousins, J. (2010). Food and Beverage Services. London, UK: Hodder
Education.

Morano-Sulla, Ross Ann; 2016; TLE-TVL Food and Beverage Services; Quezon City:
Phoenix Publishing House Incorporated.

Tutorials Point (I) Pvt. Ltd. Food and Beverage Services (2016). India: Tutorials Point.