Office Administration System (F) Hospitality Meal Management Regulations

Article I Dining Procedures

1. All departments and centers shall report to the general manager for approval to arrange meals in the Group and send the meal notification to the office in advance. The meal notification letter should list the unit, time, standard and number of guests.

2, in case of special circumstances, can be verbal instructions, agreed to first meal, and then make up the formalities.

Article II Dining Standards

Meal standards are divided into A, B and C grades (except for drinks). That is, C grade for general guests, B grade for more important guests, and A grade for important guests.

Article 3 Drinking Standards

Unless expressly authorized, hospitality is limited to a moderate amount of local beer and beverages. The rest, such as cigarettes, spirits, wine, etc., may be served in quantity only after approval.

Article 4: Accounting after meals

1. All hospitality meal expenses shall be reported to the reception department for approval and settlement in a timely manner.

2. All expenses incurred in case of non-compliance with formalities and regulations shall be borne by the host.

Article V Notes

1. It is necessary to pay attention to the consistency of the expenditure items of the reception expenses with the usage and purpose of the reception.

2, reception expenses, must be in line with the principle of minimum expenditure, maximum results, reasonable reception, effective use of funds and expenses.