Per Diem
The per diem allowance is set by the U.S. government to cover employee meals and incidentals during business travel to domestic CONUS (continental U.S.) and foreign/OCONUS destinations (foreign and (non-continental U.S.). University faculty and staff on business travel will be reimbursed for out-of-pocket meal and incidental expenses (M&IE) in accordance with the published rates based on specific destination.
Note: Travelers are allowed 75% of the per diem amount on the first and last days of travel.
Per diem rates are determined and published by the General Services Administration and are specific to the traveler's destination. These rates are automatically loaded into Concur to make it easier for travelers to submit expense reports.
Per diem specifics:
- The per diem policy for all university employee business travel applies only to travel meals and incidental expenses (not lodging).
- Incidental expenses included in the per diem allowance are things such as hotel mini bar charges and tips to porters, baggage carriers, and hotel staff. Incidental expenses cannot be reimbursed separately as they are included in the per diem allowance rate.
- Ground transportation (e.g., taxi, shuttle) to and from airports and railroad stations, and between business meetings while on travel status, is not included in the per diem incidentals.
- While not recommended, it is permissible for departments and units facing fiscal constraints to pay per diems that are less than the published domestic and foreign per diem rates. To reduce the per diem, the employee should include the per diem in the Concur expense report, and then will mark one or more meals "provided" to reduce the reimbursement by the amount associated with the meal(s).
- Receipts are not required for domestic or foreign per diem expenses.
- Faculty and staff traveling together on business should not share a meal as a business-hosted meal instead of per diem. Each traveler should pay for their own meal and then claim per diem on their expense report.
Additional Resources: