【導讀】Page1. Page2. INDEX. INTRODUCTION. HotelOverview. KeyControls. AccessControls. BalanceSheet. SECTONIII:REVENUE. Page3. ALPHABETICALINDEX. Page4. INDEX. INTRODUCTION. HOTELOVERVIEW:. JOBDESCRIPTIONS:. HotelController. NightAuditFunction. IneAuditor. KEYCONTROLS:. ACCESSCONTROLS:. BALANCESHEET:. Review. Page5. INTRODUCTION

　　

【正文】 x kept by the Hotel Controller 2. By the Executive Housekeeper 3. By the Assistant Executive Housekeeper D. The service master key (SMK) will control all locksets to service areas, motor rooms, switch rooms, fan rooms, boiler rooms, air conditioning rooms, PABX, telephone room, generator room, laundry, Engineer’s office, workshop, repair shop and all other service rooms. The SMK will be kept in a safe deposit box kept by the Hotel Controller. E. The food and beverage master key (FBM) will be able to open all kitchens and food and beverage storerooms. It will be kept in a safe deposit box kept by the Hotel Controller. Page 18 F. The floor master key (FMK will control all locksets for guest rooms on each floor (but not the fan rooms). The FMK will not open guest rooms that are occupied and double locked from the inside. (in those cases, the lockset can be opened only by the EMK). The FMK will be kept: 1. By Housekeeping 2. In the original key cabi kept by the Hotel Controller G. The individual key (IK) will be kept: 1. In the original key cabi kept by the Hotel Controller 2. By the Front Office The key control system is represented in this diagram: EMK (Double Lock) GMK MK SMK FBM FMK IK IK IK II. Key Cutting Procedure The Engineering Department keeps the key cutting machine which facilitates the cutting of all individual keys (IKs). All keys from floor master and up can be cut only by the Yale manufacturers. The key cutting machine may cut IKs by inserting the original key and a blank key of the same category (identified by codings). Page 19 III. Original Keys and Codings The Hotel Controller keeps all the original keys, and the Housekeeping Department keeps all key blanks. Coding for all food and beverage keys and service area keys are in a key coding book. When replacement keys are required, the Front Office Manager or Executive Assistant Manager will plete a key requisition form in triplicate, then send the form to the Housekeeping Department. The Housekeeping Department will request from the Hotel Controller the original key and the key code, then pick up the correct key blank for cutting by the Engineering Department. The Housekeeping Department will keep the original key requisition form showing authorization to issue a key blank, and the Engineering Department will keep copy 2 showing authorization to cut the keys. These two records must be reconciled mo nthly. The Hotel Controller will keep copy 3 of the key requisition form. In addition, the Housekeeping Department must keep a record of all key blanks and their movement. Each month, the Hotel Controller will conduct a physical inventory of key blanks. IV. Reserve Cylinders Reserve cylinders will be kept in a safe deposit box in the Hotel Controller’s custody. The reserve cylinders are for replacement of damaged key sets. V. Issue of Keys All locks e with three(3) keys cut by Yale. These are distributed as follows: A. One to Housekeeping to be retained as a cutting key (these are codetagged so they do not indicate room number) B. Two to the Front Office, for Reception rack One or two backup keys (depending on the individual Hotel’s procedures) will be cut from the spare blanks. These backup keys will go to the Front Office Manager’s keyboard replacement set. All spare blanks and tags should be kept in the Housekeeping Department. Page 20 VI. Missing Keys and Replacements If a key is missing: A. The Front Office Manager or Assistant Manager will release a key from his replacement set. B. The Front Office Manager or Assistant Manager will send a key requisition to Housekeeping for a new key. Then he will send a photocopy of the guest registration card to verify the status of the lost key (for example, how likely it is that the key will be returned). C. Housekeeping will send a correct blank (these vary by floor) and the original cutting key to Engineering for cutting of a new key. D. After cutting, Engineering will return both keys to Housekeeping. E. Housekeeping will tag the newlycut key and return it to the Front Office Manager for his replacement set. VII. Keys That Are Confirmed Lost (Versus Missing) Copies of the guest registration card will be checked periodically to determine if keys are being taken by the same guest. The locks are witched if it is likely that any guest may return and try to use a key from a previous visit, or if the key my have been picked up locally. Normally, this is done after four (4) weeks. Housekeeping will liaise with Engineering for the switching of locks. The Executive Housekeeper will switch keys at all points。 that is, Front Office, replacement set and master set. In addition, the Executive Housekeeper will bring the coding chart up to date accordingly. The coding chart must be kept secured at all times. The Hotel Controller will keep a copy of the coding chart. If any keys are returned, they must be given to Housekeeping to ensure that they still meet the original installation specifications. Page 21 CASH REGISTER CONTROLS: RESET CONTROL Unauthorized cash register certifications can be avoided by maintaining continuous control over cash register resets (―Z‖ readings). Cash registers without a reset meter can be certified correct by reviewing the daily audit journal and keeping the transaction numbers sequential. Controls ―Z‖ readings on all cash registers (Front Office and outlets) will be recorded in a permanent Reset Log with a separate section for each machine. The Ine Auditor will maintain the Reset Log, which the Hotel Controller (or Assistant Controller) will periodically verify to ensure that the recorded rese