Facebook Pixel Cashier's Office | Western Kentucky University Skip to main content
Cashier's Office

Cashier's Office

The Cashier’s Office services all University departments or organizational units, administrative offices and affiliated organizations. The Cashier's office has been designated as the central collection and control point for cash receipts.  Cash refers to coins, currency, checks, money orders, ACH and credit card sales. The Cashier’s office determines cash handling controls and procedures to ensure the physical security of cash, maximize the use of cash funds and accurately record the receipt of cash to ensure the reliability of financial data.  ALL cash collected by University departments should be forwarded to the Cashier’s Office.  The Cashier’s office also collects payment of invoices and all returned checks that have been written to the university.


Cashier's Office response to COVID-19

As of July 6, 2020, the WKU Cashier's Office on-campus operations have resumed. Office hours: Monday – Friday, 8:00 a.m. – 4:00 p.m.

The Cashier's Office will still be able to assist remotely.  Individuals are encouraged to communicate with our office with questions via email at cashiers.office@wku.edu We may also be reached by phone at 270-745-5368 or 270-745-5369, Monday – Friday, 8:00 a.m. – 4:30 p.m. We appreciate your patience as there may be delays in response time.   

To limit COVID-19 exposure, please continue to practice social distancing and utilize our payment drop box located outside the second floor entrance of Potter Hall. Standard letter envelopes fit well. Campus mail envelopes will fit, if folded in half; however, depending on volume, these may be too large. DO NOT LEAVE CASH.


Forms and Policies

Cash Operations Policy

Credit Card Merchants Policy

Detail Code Request Form

PCI Policy

PCI Website

Refund Voucher

Instructions for Refund Vouchers

Transmittal of Receipts

Instructions for Transmittal of Receipts













Some of the links on this page may require additional software to view.

 Last Modified 3/31/21