16.0.0 PERSONNEL ACCOMODATION
16.1.0 COMPANY GUEST HOUSE (VISITORS AND EXECUTIVES)
16.1.1 GUEST HOUSE NORMS
1. The company has a well-furnished guesthouse in all the regional head
quarters.
2. A colour television with cable connection
3. A full-fledged kitchen with cook
4. The regional HR department is entrusted with the responsibility of
maintenance of the guesthouse.
5. 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 the cleanliness, electricity, and water conservation.
6. 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.
7. Based on the availability of rooms the HR department will allocate
rooms. If the rooms are preoccupied the same should be intimated
immediately.
8. 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.
9. The following registers e.g. guest movement register, telephone
register and grocery purchase register should be maintained properly.
10. 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 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
1. 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.
2. Payment for such grocery will be made once in a month.
3. Vegetables and fruits can be purchased by the cook on need basis in
the near by local market by availing advance amount. The same should be
settled after receiving authorization from the regional HR department with
proper bills.
16.1.3 PREPARATION OF FOOD
1. Food served at the guesthouse should meet high quality standards.
2. The cook is primarily responsible for the quality, quantity and
hygiene.
3. Both vegetarian and Non-vegetarian foods are cooked separately to
meet the principle values and religious belief of the guests.
4. Food is to be prepared with proper planning so as to avoid wastage.
5. 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 house keeping
2. Personal hygiene and conduct of cook and maid
3. Inventory maintenance - provision, vegetable, fruits
4. Safe keeping of guesthouse materials and personal belongings of
guest.
5. Any deviations can be pointed 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
1. 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.
2. It is the responsibility of the regional HR department to identify
and finalise the guesthouse in consultation with regional head. The terms of
agreement, period of agreement, rent payable per month, advance etc., are to
be intimated to corporate HR department for approval.
3. The same process is to be followed for change in guesthouse also.
From India, Coimbatore
73316.1.0 COMPANY GUEST HOUSE (VISITORS AND EXECUTIVES)
16.1.1 GUEST HOUSE NORMS
1. The company has a well-furnished guesthouse in all the regional head
quarters.
2. A colour television with cable connection
3. A full-fledged kitchen with cook
4. The regional HR department is entrusted with the responsibility of
maintenance of the guesthouse.
5. 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 the cleanliness, electricity, and water conservation.
6. 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.
7. Based on the availability of rooms the HR department will allocate
rooms. If the rooms are preoccupied the same should be intimated
immediately.
8. 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.
9. The following registers e.g. guest movement register, telephone
register and grocery purchase register should be maintained properly.
10. 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 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
1. 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.
2. Payment for such grocery will be made once in a month.
3. Vegetables and fruits can be purchased by the cook on need basis in
the near by local market by availing advance amount. The same should be
settled after receiving authorization from the regional HR department with
proper bills.
16.1.3 PREPARATION OF FOOD
1. Food served at the guesthouse should meet high quality standards.
2. The cook is primarily responsible for the quality, quantity and
hygiene.
3. Both vegetarian and Non-vegetarian foods are cooked separately to
meet the principle values and religious belief of the guests.
4. Food is to be prepared with proper planning so as to avoid wastage.
5. 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 house keeping
2. Personal hygiene and conduct of cook and maid
3. Inventory maintenance - provision, vegetable, fruits
4. Safe keeping of guesthouse materials and personal belongings of
guest.
5. Any deviations can be pointed 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
1. 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.
2. It is the responsibility of the regional HR department to identify
and finalise the guesthouse in consultation with regional head. The terms of
agreement, period of agreement, rent payable per month, advance etc., are to
be intimated to corporate HR department for approval.
3. The same process is to be followed for change in guesthouse also.
From India, Coimbatore
Hi The articles you post are very informative and I appreciate your prompt responses / feedback you give to citehr members for their queries. Regards Dilnaz
From India, Bangalore
From India, Bangalore
Hi
This is first time i am using this forum. Can some one help me to form a policy for guest house like Eligibiliy, Rules to stay and related to all kind of formats . . etc
Thanks & Regards,
Vikram Pradhan
Admin.Exe.
From India, Vadodara
This is first time i am using this forum. Can some one help me to form a policy for guest house like Eligibiliy, Rules to stay and related to all kind of formats . . etc
Thanks & Regards,
Vikram Pradhan
Admin.Exe.
From India, Vadodara
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Canteen Policy.doc