Hospitality - Managerial Policy

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Hospitality - Managerial Policy


Approval authority
Vice-Chancellor and President
Responsible officer
Vice-Chancellor and President
Designated officer
Chief Operating Officer
First approved
13 June 2006
Last amended
18 December 2015
Effective start date
18 December 2015
Review date
10 May 2018
Related documents
Hospitality - Procedures
Related legislation / standards
FMPM FBT Procedure

1. Purpose of policy

The purpose of this policy is to specify when the provision of hospitality is appropriate and the accountability that is required for these activities.

2. Policy scope and application

This policy applies to all staff, students and members of University decision-making or advisory bodies, and its controlled entities, where University funds are being used for the provision of hospitality.

3. Regulatory background

The University as a Queensland Statutory Body is required to comply with the Financial Accountability Act 2009 and the Financial and Performance Management Standards 2009, both of which specify guidelines for the provision of hospitality and entertainment. The University is required to ensure that appropriate guidelines are specified, that public sector standards of accountability are maintained and that there is a measure of consistency in the way in which this policy is implemented across the University.

4. Definitions

4.1 In this policy statement, hospitality means:

  • the provision of meals or refreshments to persons who are visiting the University for business reasons;
  • the organisation of other functions which further the objectives of the University, or
  • the entertainment of individuals at special events conducted at University or other locations.

4.2 The expectation is that in the majority of cases this will occur at venues on the University of the Sunshine Coast campus although the provision of hospitality off campus or at a staff member's home is not precluded.

4.3 Hospitality should not be a substitute for business meetings, which would ordinarily be conducted in the workplace.

4.4 Attention is drawn to situations described as 'Grey Areas' outlined in Section 5.4 of the associated Hospitality Procedures.

5. Policy Statement

5.1 The University recognises that the provision of hospitality can result in significant benefits to the institution, particularly in promoting the University as a whole and the activities of the various faculties, schools, institutes and other units.

5.2 The justification for the incurring of expenditure is underpinned by four principles:

  • the expense must be for official purposes;
  • the expense must not be excessive;
  • the expense should be able to withstand public scrutiny; and
  • the expense must be incurred for a specific outcome that can be demonstrated to be of benefit to the University.

Anticipated outcomes should be documented at the time of approval.

Appropriate documentation to substantiate expenditure for hospitality (and for Fringe Benefits Tax purposes) must be maintained.

Approval should be obtained prior to the incurrence of all expenditure and for substantiation purposes. The financial delegate approving expenditure must be satisfied that the expenditure incurred, or to be incurred, is in relation to official duties, is reasonable and is publicly defensible.

5.3 The primary responsibility for determining the extent to which University resources are applied for this purpose rests with the:

  • Vice-Chancellor and President
  • Senior Deputy Vice-Chancellor
  • Chief Operating Officer

6. Authorities/Responsibilities

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Activity University Officer
Need to identify the benefit to the wider University or the Faculty. Vice-Chancellor and President Deputy Vice-Chancellors Chief Operating Officer Pro Vice-Chancellors Executive Deans
Need to identify the benefit to the wider University, the School or the particular unit up to a limit of $2,000. Heads of Schools and Cost Centre Managers


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