Hotel Management System
Hotel Management
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CONTENTS
Pages CHAPTER 1 - PROBITY REQUIREMENTS Introduction Code of Conduct Conflict of Interest Acceptance of Advantages and Entertainment Handling of Confidential Information Handling of Hotel Guests Enhancing Ethical Awareness 2 2 3 4 5 5 6
防 best practices貪 錦 囊
CHAPTER 2 - PROCUREMENT PRACTICES Introduction Basic Checks and Balances List of Suppliers / Service Providers Purchase Requisitions Quotations Evaluation and Handling of Samples Tenders Post-Tender Negotiation Term Contracts Petty Cash Purchases Probity Requirements 8 8 9 10 10 11 12 13 13 14 14
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Receipt of Goods and Making Payments Administration of Service Contracts Other Measures 14 15 16
防 貪best practices 錦 囊
CHAPTER 3 - STAFF ADMINISTRATION Introduction Staff Recruitment Employment of Temporary or Relief Staff Staff Attendance and Overtime Work Allocation of Duties Managing Staff Performance Staff Promotion, Posting and Salary Adjustment / Bonus Payment Handling of Staff Complaints 18 18 19 20 20 20 21 22
CHAPTER 4 - STORES MANAGEMENT Introduction Company Policy and Guidelines Segregation of Duties Receipt and Issue of Stores Physical Security Independent Stock Checks Disposal of Stores 24 24 24 24 25 25 26
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CHAPTER 5 - ACCOUNTING CONTROLS Introduction Credit Policy Reimbursements Internal Controls Control Over Buffet Bills Cake Shop Revenue Waiver of Charges 28 28 28 29 29 30 30
防 best practices貪 錦 囊
CHAPTER 6 - MAINTENANCE AND RENOVATION Introduction Selection of Consultants Selection of Contractors Use of Term Contracts Issue of Works Orders Variation of Works Acceptance of Works Processing of Payments Extension of Time and Liquidated Damages 32 32 33 34 34 35 35 36 37
CHAPTER 7 - SALES AND MARKETING Introduction Control of Hotel Reservations 39 39
iii
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Control of Commissions and Rebates Control on Offering of
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CONTENTS
Pages CHAPTER 1 - PROBITY REQUIREMENTS Introduction Code of Conduct Conflict of Interest Acceptance of Advantages and Entertainment Handling of Confidential Information Handling of Hotel Guests Enhancing Ethical Awareness 2 2 3 4 5 5 6
防 best practices貪 錦 囊
CHAPTER 2 - PROCUREMENT PRACTICES Introduction Basic Checks and Balances List of Suppliers / Service Providers Purchase Requisitions Quotations Evaluation and Handling of Samples Tenders Post-Tender Negotiation Term Contracts Petty Cash Purchases Probity Requirements 8 8 9 10 10 11 12 13 13 14 14
i
. . . . . . . . . . . . . .
Receipt of Goods and Making Payments Administration of Service Contracts Other Measures 14 15 16
防 貪best practices 錦 囊
CHAPTER 3 - STAFF ADMINISTRATION Introduction Staff Recruitment Employment of Temporary or Relief Staff Staff Attendance and Overtime Work Allocation of Duties Managing Staff Performance Staff Promotion, Posting and Salary Adjustment / Bonus Payment Handling of Staff Complaints 18 18 19 20 20 20 21 22
CHAPTER 4 - STORES MANAGEMENT Introduction Company Policy and Guidelines Segregation of Duties Receipt and Issue of Stores Physical Security Independent Stock Checks Disposal of Stores 24 24 24 24 25 25 26
ii
. . . . . . . . . . . . . .
CHAPTER 5 - ACCOUNTING CONTROLS Introduction Credit Policy Reimbursements Internal Controls Control Over Buffet Bills Cake Shop Revenue Waiver of Charges 28 28 28 29 29 30 30
防 best practices貪 錦 囊
CHAPTER 6 - MAINTENANCE AND RENOVATION Introduction Selection of Consultants Selection of Contractors Use of Term Contracts Issue of Works Orders Variation of Works Acceptance of Works Processing of Payments Extension of Time and Liquidated Damages 32 32 33 34 34 35 35 36 37
CHAPTER 7 - SALES AND MARKETING Introduction Control of Hotel Reservations 39 39
iii
. . . . . . . . . . . . . .
Control of Commissions and Rebates Control on Offering of