This standard operating procedure describes the key control policies and procedures for Fine Hospitality Group hotels. Master keys are issued to executive housekeeping staff and maintenance personnel by the manager on duty. Section master keys are issued daily to each room attendant and must be returned and stored in a locked cabinet at the end of each day. An audit is conducted each evening to ensure all keys are returned. Any lost or missing keys must be reported immediately and affected locks rekeyed. Emergency keys for each room are kept in a secure location accessible only to the general manager and chief engineer and are discarded after use.

1. FINE HOSPITALITY GROUP Document Number: SOP­001
Standard Operating Procedure Revision Date:
Corporate Page 1 of 2
Key Control
This document describes standard operating procedures to ensure the secure, organized distribution of
keys on FHG hotel premises.
1. Objective
1.1. The purpose of the Key Control Policy is to protect the life, property, and security of this facility and
all its occupants.
2. Scope
2.1. While all properties are not keyed exactly alike, it is often possible that room attendants have access
only to keys which open guest rooms on their own or adjacent floors; only to linen rooms to which they
require access, but not to guest rooms; or to floors or buildings for which they are responsible, in the case
of Housekeeping Supervisors.
2.2. Master and section keys are normally issued only to management and those hourly
employees whose duties absolutely require their temporary possession of these keys. In these cases, as
with all other keys, rigid control and issue procedures are required.
3. Procedure
3.1. Master keys.
3.1.1. These are issued to the Executive Housekeeper and maintanence personnel by
the Manager on Duty.
3.2. 3.2 Section Masters
3.2.1. These are issued and signed out daily to each room attendant.
3.2.2. Each Housekeeping Supervisor must sign in and return section master keys by
the end of the day.
3.2.3. These keys will be stored in a locked key cabinet in a designated area.
3.2.4. An audit should conducted each evening by the head Housekeeping Supervisor to
ensure all housekeeping section masters have been returned.
3.3. All Master Keys
3.3.1. All lost or missing keys must be reported to General Manager or Manager on Duty
immediately and affected locks must be re­keyed.
3.3.2. All Master Keys must be made for only 30 days maximum and must be re­coded
the last day of the month for the following month.
THIS DOCUMENT CONTAINS CONFIDENTIAL AND PROPRIETARY INFORMATION OF FINE HOSPITALITY GROUP
DO NOT COPY OR DISTRIBUTE WITHOUT PERMISSION.

2. FINE HOSPITALITY GROUP Document Number: SOP­001
Standard Operating Procedure Revision Date:
Corporate Page 2 of 2
Key Control
3.4. Emergency Keys
3.4.1. Each hotel must maintain its own set of emergency keys.
3.4.2. Each room must have it’ own corresponding emergency key, made for
emergency purposes only.
3.4.3. Emergency keys must be kept in a safe and secure place where only the
General Manager and Chief Engineer have access to them.
3.4.4. Once an Emergency Key has been used, it must be discarded and a new one
re­programmed.
THIS DOCUMENT CONTAINS CONFIDENTIAL AND PROPRIETARY INFORMATION OF FINE HOSPITALITY GROUP
DO NOT COPY OR DISTRIBUTE WITHOUT PERMISSION.