Unscrupulous staff accept illegal commission from colluded shops or restaurants for arranging tourists to patronise those shops or restaurants. 

Compromised staff accept advantages from shops for recommending them to the travel agent to apply for registered shops. 

Staff accept advantage from shops for concealing tourists’ spending in the shops from the travel agent. 

Corrupt staff accept tips from tourists or shops without the permission of the travel agent. 

Dishonest staff embezzle admission tickets, meal coupons, or other tour fees for personal gain. 

Staff responsible for procurement has a financial interest in a company which is being considered by the travel agent for selection of a supplier, or the selected supplier is a close friend or relative of the staff. 

Staff involved in selecting service providers (e.g. coach service, caterer) engage them for personal functions at concessionary rates.

The staff responsible for recruitment is a relative of a candidate under consideration in a staff recruitment exercise. 

Compromised staff accept advantages from guests for showing favour in allocating or upgrading rooms. 

Staff accept tea money from service providers or retail shops for referring hotel guests. 

Staff privately accept tips from guests without the permission of the hotel. 

Compromised staff accept rebates from food suppliers or renovation contractors for placing orders or awarding contracts. 

Unscrupulous staff collude with contractors/suppliers to inflate the prices of goods/services. 

Compromised staff leak confidential information (such as tender price information) to the favoured contractor/supplier for personal gain. 

Dishonest staff split orders to avoid exceeding procurement threshold or to conceal overpayment. 

Dishonest staff inflate order prices to pocket the price difference. 

Compromised staff accept advantages from suppliers to speed up payment upon receipt of invoices or delay collection of outstanding payments or debts owed to the hotel. 

Unscrupulous staff defraud the hotel by making double payments on forged invoices. 

Dishonest staff misappropriate hotel inventory items and cover up by exaggerating losses and damages. 

Supervisors of banquet services falsely report the number of temporary employees and pocket the excess wages. 

Personnel staff accept advantages from colluded candidates or colleagues for showing favour in appointments, promotions and transfers. 

Compromised managers or supervisors accept advantages from subordinates for showing favour in allocation of duties or performance appraisal. 

Staff submit false documents such as overtime work or sick leave certificate to deceive the employer.