Credit Card Charge Import
To be able to import credit card charges data, your company must have a credit card account. After you have added a credit card account, you can import credit card charges and refunds CSV data.
Credit Card Charge Body and Sublist Fields
When you import a credit card charge, you specify several body values, plus at least one record in the template’s sublist.
Body Fields
To prepare credit card charge CSV data for import, make sure that your CSV file includes the following fields. They are required for a successful CSV import.
| Field | Notes |
|---|---|
| Vendor | The vendor related to this credit card transaction. |
| Date | The date when the charge occurred. |
Your file must also include one of internal ID, external ID or transaction ID to be used as a unique identifier for the record. The external ID can be any value that has not been used as the External ID in previous CSV imports.
If you have multiple credit card accounts, you must map the Account field to specify the credit card account for which you are importing the credit card charge.
Sublist Fields
Use the Items, Expenses, and Accounting Books sublists to add or update item and expense information on a credit card charge record.
| Sublist | Notes | Required Fields |
|---|---|---|
| Expenses | You must map at least one item and expense.If you have more than one credit card accounts, then you must map the Account field in the Expenses sublist, as well as all required fields for the sublist. | Amount |
| Items | The Items sublist is keyed using either Item or Order Line. Use the items sublist to specify the item that was purchased from the vendor with this credit card charge.The Items sublist is not mapped automatically. You must map at least one item or expense. | Item or Order Line |
| Accounting Books | The Accounting Books sublist is keyed by Secondary Book. The sublist is available only when the Multi-Book Accounting feature is enabled, and only when more than one active accounting book exists. | Secondary Book and Exchange Rate |