16.0.0 PERSONNEL ACCOMMODATION
16.1.0 COMPANY GUEST HOUSE (VISITORS AND EXECUTIVES)
16.1.1 GUEST HOUSE NORMS
The company has a well-furnished guesthouse in all the regional headquarters. A color television with cable connection, a full-fledged kitchen with a cook, and the regional HR department is entrusted with the responsibility of maintaining the guesthouse. It is the prime responsibility of the cook and servant maid to maintain a clean guesthouse. The guests who are staying are also held responsible for cleanliness, electricity, and water conservation.
In the event of a guest visiting officially, the concerned department head should submit a requisition slip to the HR department in advance via mail. Based on the availability of rooms, the HR department will allocate rooms. If the rooms are preoccupied, the same should be intimated immediately. The company vehicle will be provided for top management executives and VIP guests for pick-up, drop, and official usage during their visit to the regions subject to the availability of the vehicle.
The following registers (e.g., guest movement register, telephone register, and grocery purchase register) should be maintained properly. Employees/executives employed or posted in the region shall not be allowed to stay in the guesthouse unless special permission is obtained from the corporate HR department. The stay will also be restricted to a maximum period of 3 months or the orally agreed period [whichever is earlier]. Food and other expenses are to be borne by such employees/executives unless it is expressly intimated at the time of appointment/transfer.
16.1.2 GROCERY PROCUREMENT
The groceries required must be purchased by the respective guesthouse cook only at the designated shop identified by the regional HR department after examining the cost, quality, and timely delivery. Payment for such groceries will be made once a month. Vegetables and fruits can be purchased by the cook on a need basis in the nearby local market by availing an advance amount. The same should be settled after receiving authorization from the regional HR department with proper bills.
16.1.3 PREPARATION OF FOOD
Food served at the guesthouse should meet high-quality standards. The cook is primarily responsible for the quality, quantity, and hygiene. Both vegetarian and non-vegetarian foods are cooked separately to meet the principle values and religious beliefs of the guests. Food is to be prepared with proper planning to avoid wastage. The Regional HR department and auditors are authorized to inspect any guesthouse at any time.
The checklists for such inspection are as follows:
1. Overall cleanliness and good housekeeping.
2. Personal hygiene and conduct of the cook and maid.
3. Inventory maintenance - provision, vegetables, fruits.
4. Safekeeping of guesthouse materials and personal belongings of guests.
5. Any deviations can be pointed out in the inspection/suggestion book maintained in the guesthouse. It may also be conveyed to the cook directly.
6. A corrective action plan has to be made by the cook within a day from the date of inspection.
16.1.4 MISCELLANEOUS
Any fault in electrical accessories, taps, furniture, building, etc., is to be immediately reported by the cook to the HR department, and the same is to be rectified immediately. It is the responsibility of the regional HR department to identify and finalize the guesthouse in consultation with the regional head. The terms of agreement, period of agreement, rent payable per month, advance, etc., are to be intimated to the corporate HR department for approval. The same process is to be followed for a change in the guesthouse as well.
From India, Coimbatore
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74616.1.0 COMPANY GUEST HOUSE (VISITORS AND EXECUTIVES)
16.1.1 GUEST HOUSE NORMS
The company has a well-furnished guesthouse in all the regional headquarters. A color television with cable connection, a full-fledged kitchen with a cook, and the regional HR department is entrusted with the responsibility of maintaining the guesthouse. It is the prime responsibility of the cook and servant maid to maintain a clean guesthouse. The guests who are staying are also held responsible for cleanliness, electricity, and water conservation.
In the event of a guest visiting officially, the concerned department head should submit a requisition slip to the HR department in advance via mail. Based on the availability of rooms, the HR department will allocate rooms. If the rooms are preoccupied, the same should be intimated immediately. The company vehicle will be provided for top management executives and VIP guests for pick-up, drop, and official usage during their visit to the regions subject to the availability of the vehicle.
The following registers (e.g., guest movement register, telephone register, and grocery purchase register) should be maintained properly. Employees/executives employed or posted in the region shall not be allowed to stay in the guesthouse unless special permission is obtained from the corporate HR department. The stay will also be restricted to a maximum period of 3 months or the orally agreed period [whichever is earlier]. Food and other expenses are to be borne by such employees/executives unless it is expressly intimated at the time of appointment/transfer.
16.1.2 GROCERY PROCUREMENT
The groceries required must be purchased by the respective guesthouse cook only at the designated shop identified by the regional HR department after examining the cost, quality, and timely delivery. Payment for such groceries will be made once a month. Vegetables and fruits can be purchased by the cook on a need basis in the nearby local market by availing an advance amount. The same should be settled after receiving authorization from the regional HR department with proper bills.
16.1.3 PREPARATION OF FOOD
Food served at the guesthouse should meet high-quality standards. The cook is primarily responsible for the quality, quantity, and hygiene. Both vegetarian and non-vegetarian foods are cooked separately to meet the principle values and religious beliefs of the guests. Food is to be prepared with proper planning to avoid wastage. The Regional HR department and auditors are authorized to inspect any guesthouse at any time.
The checklists for such inspection are as follows:
1. Overall cleanliness and good housekeeping.
2. Personal hygiene and conduct of the cook and maid.
3. Inventory maintenance - provision, vegetables, fruits.
4. Safekeeping of guesthouse materials and personal belongings of guests.
5. Any deviations can be pointed out in the inspection/suggestion book maintained in the guesthouse. It may also be conveyed to the cook directly.
6. A corrective action plan has to be made by the cook within a day from the date of inspection.
16.1.4 MISCELLANEOUS
Any fault in electrical accessories, taps, furniture, building, etc., is to be immediately reported by the cook to the HR department, and the same is to be rectified immediately. It is the responsibility of the regional HR department to identify and finalize the guesthouse in consultation with the regional head. The terms of agreement, period of agreement, rent payable per month, advance, etc., are to be intimated to the corporate HR department for approval. The same process is to be followed for a change in the guesthouse as well.
From India, Coimbatore
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Hi,
This is the first time I am using this forum. Can someone help me to form a policy for the guest house regarding eligibility, rules to stay, and all related formats, etc.
Thanks & Regards,
Vikram Pradhan
Admin. Exe.
From India, Vadodara
Acknowledge(0)Amend(0)
This is the first time I am using this forum. Can someone help me to form a policy for the guest house regarding eligibility, rules to stay, and all related formats, etc.
Thanks & Regards,
Vikram Pradhan
Admin. Exe.
From India, Vadodara
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