This article outlines how to import Guest Reservation Links in RMS, including the required file format, field structure, and steps for validating the imported data.
Overview
Multiple guests can be added to existing reservations using the Guest Reservation Link Import feature. This article provides details on the requirements for utilising the Guest Reservation Link Import in RMS.
Import Information
- The import file must be in a comma-delimited .csv format; see the template at the bottom of this article.
- Microsoft Excel is able to save using a .csv format that should match these requirements.
- The fields within this file must not contain commas.
- RMS is able to determine whether the first record is a header record.
Field Order
| Order | Field Name | Field Type | Required | Max Characters | Notes |
|---|---|---|---|---|---|
| 1 | Legacy Res ID | Alpha Numeric | Y | 50 | Must have already been imported during reservation import |
| 2 | Legacy Guest Res ID | Alpha Numeric | Y | 50 | Must have already been imported during guest import |
| 3 | Arrive | Date | Y | See Date Format below | |
| 4 | Depart | Date | Y | See Date Format below | |
| 5 | Adults | Numeric | N | ||
| 6 | Children | Numeric | N |
Date Format
All date fields must use the format YYYY-MM-DD HH:mm:ss (2025-12-31 14:00:00).
Import Validation
To ensure that your data is clean, consistent, and ready for the Live production environment after it has been validated and imported into the Training environment, follow these steps:
- Open an existing reservation, navigate to the 'Guest' menu of the reservation.
- Confirm the correct Guest is linked to the reservation.
Downloadable Import File
The attached import file below contains the required file format for the guest reservation link import. Download the file and review the column headers. Populate the file with the data, ensuring that each line contains a Legacy Reservation ID, Legacy Guest ID, arrival and departure dates, along with the number of occupants.
Next Article: Data Validation & Trial Imports
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