Sector / Industry
Catering
The Hong Kong Business Ethics Development Centre publishes a wide variety of resources for use by the catering industry as reference and training tools for enhancing ethical management and staff integrity.
Case Studies
Bidding lowAlpha, the director of a restaurant group, relied on his engineering expert Ayden to select contractors, but Ayden exploited this trust by soliciting bribes from contractor and manipulating contract sizes to evade oversight. 
Turning a blind eyeThe chief chef of a hotel accepted bribes from a food supplier for turning a blind eye to the substandard food supply.
Gift with a hidden agendaA branch manager of a restaurant Carl put himself in a difficult position after accepted an expensive watch from his subordinate Charles for providing preferential treatment when arranging the work schedules. 
Chaotic sales recordDaisy, who worked at a a chain fast-food restaurant, discovered that the assistant manager Diana was manipulating the sales data for personal gain. What should Daisy do? 
Gain from authorityEmma, who was responsible for procurement, intentionally concealed her marital relationship with Eric in declaration documents to the company during the tendering exercise and even helped him secure the contract. Click here for more case studies.
Practical Guides
Click here for more practical guides.
Training Videos
"It's not worth it" - Micro Film Series on Business Ethics
A renovation contractor Tim has just got a job to renovate a restaurant. The project manager imposes difficulties on Tim and demands Tim to offer him an unreasonably low rate for renovating his new home…
Corruption Prevention Training Videos for Catering Industry - Story 1: Worthy Safeguards
When Joyce, heir to a traditional Chinese restaurant, tries to introduce modern management and better internal controls in the restaurant's food purchasing, some corrupt dealings and malpractices between two of her kitchen staff and a food supplier are gradually revealed.
Corruption Prevention Training Videos for Catering Industry - Story 2: Chef's Pick
Pete, Joyce's brother, joined a chained catering group as a purchasing officer, with a view to learning modernized management practices. However, his supervisor teaches him to cut corners and turn a blind eye to non-compliances.
Corruption Prevention Training Videos for Catering Industry - Story 3: Stock Watch
Tak, chef of a Japanese restaurant, accepts frequent entertainment from a food supplier, and turns a blind eye to the latter's substandard goods, price inflation, etc.
Corruption Prevention Training Videos for Catering Industry - Story 4: Private Placement
Catering industry guru Alex shares with Joyce some common corrupt practices in staff administration, such as "ghost workers" and offering of advantages to supervisor in return for favours.
Corruption Prevention Training Videos for Catering Industry - Story 5: Cash In Cash Out
Alex shares with Joyce the advantages and limitations of using a Point-of-Sale (POS) System.
Integrity in everyday life - is it okay to tip? (Cantonese only)
Will you tip to jump a long queue during the Sunday breakfast in Chinese Tea House?
Integrity in everyday life - is it okay to accept commissions? (Cantonese only)
At a reunion gathering, a group of graduates share their work experience and wonder if it is legal to accept commissions…
Click here for more training videos.
E-learning Materials
(New) Integrity Training Animation for Tourism - Catering Sector: Fish in Troubled Waters 
“Master Chef” is no easy job Click here for more e-learning materials.
Publicity Materials
Click here for more publicity materials.
* ICAC owns the copyrights of all education resources. They may be used for education and non-commercial purposes only and acknowledgement is required. Names of all characters, organisations locations and incidents portrayed in the business ethics resources are entirely fictitious. No relation to any real persons or entities is intended or should be inferred.
**The contact information of the ICAC listed in the publications may not be up-to-date. Please refer to the ICAC website for the latest contact information of the ICAC Regional Offices
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