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國(guó)際酒店總經(jīng)理交接手冊(cè)-資料下載頁(yè)

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【導(dǎo)讀】GENERALMANAGER. HANDOVER. INDEX. 1.GeneralManager’shandoverlist. Hotel:. DOP:. DateofHandover:. ACCOUNTING. _. IningOutgoing. GENERAL. _. IningOutgoing. -Policies__________

  

【正文】 Checking of invoices received __________ __________ Account processing of invoices received__________ __________ Periodicity of payments __________ __________ Purchase order procedures and authorizations __________ __________ Detailed information concerning cash handling: Strong and weak points of this section by shortly checking the various tasks __________ __________ Obtain schedule and verify balance of cash floats __________ __________ Review petty cash procedures and accounting __________ __________ Accounting procedures relating to General Cashier and Bank __________ __________ Interest on Bank accounts __________ __________ Detailed information concerning Payroll: Strong and weak points of this section by shortly checking the various tasks __________ __________ Payroll system and payment methods __________ __________ Files giving information about payment problems and pensation claims __________ __________ Detailed justification of Employee advances or loans and proof in accounts __________ __________ Any labor legislation or union issues __________ __________ Payroll reporting and controles __________ __________ Location of individual files, salary documents and procedures __________ __________ Consent of personal files and mencement procedures __________ __________ Accounting methodology in regard to salaries __________ __________ REVENUE AND STOCK CONTROL ___________________________________________________________________________ Ining Outgoing Food and Beverage Review receiving and store procedures including employee responsibility areas and security. __________ __________ Review issues and transfers, appropriate documentation and employees responsible. __________ __________ Review purchasing procedures, employees responsible, levels of authorization, preferred suppliers and contract issues __________ __________ Review stocktaking procedures including documentation, frequency and employees responsible. __________ __________ Review variance reporting and acceptable levels of variances __________ __________ Rooms Sales Review Reservations and Front Office systems and procedures __________ __________ Familiarization of Room types, Rates, Major contracts and Packages __________ __________ Familiarization of adjustment procedures, required documentation and ability to alter rates and authorize adjustments __________ __________ Review credit procedures for Room guarantees and deposit procedures __________ __________ Revie Room reports __________ __________ Night Audit Strong and weak points of this section by shortly checking the various tasks __________ __________ Basic review of reconcilliation procedures, cash security and outlet closing __________ __________ Review reporting procedures and distribution of daily, weekly and monthly reports __________ __________ Review backup procedures and information security __________ __________ COMPUTER SYSTEMS ___________________________________________________________________________ Ining Outgoing Review and list software for the following departments: Point of Sale __________ __________ Inventory __________ __________ Front Office __________ __________ Accounts Receivable __________ __________ Accounts Payable __________ __________ General Ledger __________ __________ Payroll __________ __________ Banqueting and Conference __________ __________ Spreadsheets __________ __________ Word Processing __________ __________ Budget __________ _________ Other __________ __________ Review employee responsibility for maintenance, backup and data integrity procedures __________ __________ Review support and licensing contracts and effectiveness thereof __________ __________ Review future plans for system implementation and training __________ __________ OTHER INFORMATION ___________________________________________________________________________ Ining Outgoing
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