Professional Documents
Culture Documents
Front Office Managment I CHAPTER 4 Part 2
Front Office Managment I CHAPTER 4 Part 2
Accounting
• Accounts payable and receivables , Payroll , Profit-and-loss
statement ,General ledger , Balance sheet
Human Resources Management
• Personnel files , Time and attendance and appraisals.
Maintenance
• Work orders
Food and Beverage
• Point-of-sale ,Recipes , Inventory , Menu profitability
Call Accounting
• Guest information , Outgoing and incoming call records with date,
time, place, duration, and charges.
Reservation Management System
City Accounts
• The record of financial transactions between the hotel and non-
resident guests is referred to as city accounts.
• Local business people who use the hotel facilities and services for
entertainment or business meetings but are not resident in the hotel.
• Walk-outs.
• These guests leave the hotel without settling the outstanding balance
on their account. They are no longer resident, therefore their account
is transferred to the city (sales) ledger.
• Guests who have not arrived but have sent prepayments to guarantee
their bookings. This amount is normally recorded in the city (sales)
ledger
Management Accounts
• The expense accounts or allowance given by some hotels to the hotel
manager is referred to as management accounts.
• These accounts are usually used to entertain guests or potential
clients.
• City accounts and management accounts are transferred to the
accounts department, which will then handle their settlement later.
Folios and Types
• A folio is a statement of all transaction that has taken place
in a single account.
• The front office staff records all the transactions between the
guest and the hotel on the folio.
• The folio is opened with zero initial balance.
• The balance in the folio then increases or decreases
depending upon the transactions.
• At the time of check-out, the folio balance must return to
zero on settlement of payment.
• There are following major types of folios:
• Guest: Assigned to charge for individual guests.
• Master: Assigned charge for group/organization.
• Non-guest: Assigned for non-resident guest.
• Employee: Assigned hotel employee to charge against coffee shop
privileges
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