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Jennifer siwes report
hospitality management (University of Nigeria, Nsukka)
Studocu is not sponsored or endorsed by any college or university
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CHAPTER ONE
1.1 INTRODUCTION
The Industrial Training is a Training Scheme by which a Student can undergo practical training
within an approved industrial, undertaking having specific amount of fixed assets or turnover of
paid up share capital. The scheme is a participatory program involving University, Polytechnics
and Technical Colleges, and student of various institutions of Nigeria. The student Industrial
Work Experience (SIWES) is funded jointly by Industrial Training Fund (ITF). Training is an
essential factor in enhancing an expertise of the work force especially prepares the students in
tertiary institution to be equipped with all the technical know-how that will enhance their
efficiency and effectiveness in labour market. The industrial work experience scheme (SIWES)
is a skill acquisition training programme that forms parts of the minimum academic requirement
standard in various degree institution which include agriculture education, science and
technology, environmental design students and other selected area thereby, enabling students of
accredited discipline in various institutions of higher learning to acquire practical knowledge
and adequate skills of their area of study. However, before the establishment of the scheme,
there was a growing concern among industrialist that graduated of institutions of higher learning
lacked adequate practical back ground preparation for employment in the industries. It is against
this background that national for initiating and designing the scheme was engaged. Thus SIWES
was established in 1973 by a body that handle it’s functioning and founding known as ITF
which means industrial training fund. ITF is a human resource development organization
empowered by degree 47 on 8th of October 1971 to promote and encourage the acquisition of
skill and commerce with a view to generating the gross of indigenous standards of excellence
and of effectiveness and offer direct training or professional technician and entrepreneurs.
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BODY INVOLVED IN THE MANAGEMENT OF SIWES
 Industrial Training Funds (ITF)
 Government Agencies like (NUC) Nationeal University Commission
 NBTE: National Body for Technical Education
 NCCE: National Commission for Colleges of Education
 Federal Government
1.1 OBJECTIVE OF THE PROGRAMME OF STUDENT
1. Training is an Industrial Commercial Financial environment provides the trainees with the
opportunity to develop a problem solving attitude and to have an insight into the functioning
of the Accounts Department.
2. It also diversifies their practical experience and helps them in developing the attributes of
team work and collaboration with member of their Professions and Disciplines.
3. It is intended to provide the trainees with a new dimension to their experience.
4. This would necessarily involve exposure of trainees to the entire gaunt of activities of
industrial establishment in a phased and systematic manner.
5. An exposure to the working environment of a large commercial organization will give them
an integrated of its operations.
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CHAPTER TWO
DESCRIPTION OF THE ESTABLISHMENT OF THE ATTACHMENT
2.1 BRIEF HISTORY OF THE ESTABLISHMENT:
The company was incorporated in the year 2010. This is a 100 room four star hotel that was
officially commissioned in the year 2013 and has made a significant positive impact in the
business environment of Abuja. Ibeto Hotel is a luxury hospitality outfit belonging to the Ibeto
Group. It occupies a serene location perfect for getaways and revitalization in Abuja. This hotel
features top class lodging and recreational facilities; it's situated at 34, David Ejoor Crescent,
Apo, Gudu District, Abuja, a location which is 35 minutes from the Nnamdi Azikiwe
International Airport. Ibeto Hotel is the perfect place to stay for business travellers.Each room
is elegantly styled with in-room features such as LED TV sets, orthopaedic mattresses, air
conditioners, chairs, reading lights, water sprinklers, fire alarm, wardrobes, telephone and
windows, tablet request devices, tea facilities, weight scale, hair dryers and more. The rooms are
classed as Kings Room, Executive King, Deluxe Room, Queens Room, Executive Superior,
Executive Deluxe, Executive Business and Executive Suite. There are 47 guestrooms in total, all
connected to the hotel's Wi-Fi hub. Guests are offered complimentary buffet breakfast.The
outdoor pool features an African Pool Bar, poolside loungers and umbrellas while the gym is
fully equipped with modern fitness gadgets. Checked-in guests gain access to the swimming pool
and gym for free. The on-site restaurant has various Local, African and Continental delicacies on
offer and the bar is well stocked with assorted drinks. Meeting rooms and event halls are also
available. Security is at its best while the power supply is uninterrupted.
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Our Hotel is managed by a team of experts, with vast and extensive experience in the
international hospitality and tourism industry. It is located in the serene centre of Gudu District
which is excluded from the daily rush of the business in the FCT - Abuja.
The Ibeto Group is one of Nigeria's most successful and highly diversified indigenous industrial
conglomerates. By the end of year 2011, the Group had recorded 25 years of uninterrupted
historic growth. The origin of The Ibeto Group dates back to the auto spare parts city of Nnewi,
in
the
1970s.
Ibeto hotels Abuja is a true vacation destination,luxury travelers often care about the overall
experience for the better value of their money. The stresses and strains of modern life can leave
you feeling drained and demotivated. Ibeto Hotels is the perfect cure for any work-related
fatigue, as you can guarantee that you will be pampered during your stay. Our Staff will attend
to even the most specialist needs and offer many additional services. If you don't leave our hotel
for the whole of your holiday, you can count on having a wonderful vacation.Ibeto Hotels hotels
offer spa services, gym services, IT services, events planning services etc.
2.2 OBJECTIVE OF THE ESTABLISHMENT
1. It provides a lodging centre for Individuals.
2. for event planning and social function organizing centre.
3. It provides laundry services.
4. It provides gymnastic house for exercises watch of weight.
5. Its Kitchen provides food and other edible substances for human Consumption.
6. Car rental services
7. Catering services
8. Concierge services
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9. Courier services
10. Doctor on call
11. Excursions and guided tours
12. Room service (24-hour)
13. Ticket service
2.3. ORGANIZATION STRUCTURE
2.4
THE
VARIOUS
DEPARTMAENTS
/
GROUP
/
SECTION
IN
THE
ESTABLISHMENT AND THEIR FUNCTION.
1. MANAGING DIRECTOR (MD):- The Managing Director is the decision maker, he says
what happen in the Establishment and other Staff takes order from him. He is the one that
Finances the Company and assign payment for Staffs.
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2. GENERAL MANAGER (GM):- The General Manager is the one in command. He is the most
senior employee in the Company. The Manager reports directly to the Managing Director, He is
responsible for the overall strategy, Planning, Coordination and Management of Business affairs
of an Organization.
3. SUPERVISOR: - The Supervisor Supervises the work been done in the various sections
he/she tries to find out where wrongs are been done and does correction where necessary and
penalizes when necessary.
4. ACCOUNTANT: - The accountant is in charge of keeping records of all the expenditure and
income earned in a company and responsible for payment of workers.
5. AUDITORS: - The Auditor examines person and organization financial records to verify their
accuracy, detect frauds and identify opportunities for improving financial processes.
6. CHEF: - The Chef is the most senior cook in the Hotel, she gives directives to the other
cooks, and she is in charge of the activities that take place in the Kitchen.
7. HEAD OF RECEPTION: - The head of reception is in charge of the activities that is been
run in the reception.
8. HEAD OF THE HOUSE KEEPING: - The head of housekeeping is in charge of the activities
in the rooms, he makes sure that things are the way they should be in the various rooms. 9.
COOK:-The cook specializes in various duties like producing, manufacturing, preparing
different dishes to the Hotel.
10. ASSISTANT HEAD OF RECEPTION: - The assistant head of reception seconds the head of
reception, he takes charge when the head of reception is absent.
11. CLEANERS: The cleaner keeps the environment tidy; they clean the rooms, grasses, sweep
and wash the places
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12. DRY CLEANER: The dry cleaner, washes, dry and iron the clothes of guest, they also wash
the towel and bed spread used in the rooms.
13. CHIEF SECUITY: The chief security makes sure that there enough security, he direct the
security people on how to be on alert.
14. SECURITY MEN: - The security men guard the environment and makes sure that there is
enough security.
15. ELECTRICIAN: The electrician repairs all the electrical appliances, and services the wornout ones.
16. PLUMBER: The plumber repair and fix things such as water pipe, toilet, sinks e.t.c
17. COMPUTER: The computer operator does the typing of duties roaster, and other things
needed to do with computer.
18. RESTURANT: The restaurant server, they prepare food to the customers, they are people
that also gives information to the kitchen on what to prepare.
19. BARMAN: The barmen serve drinks to customer.
THE VARIOUS DEPARTMENT OR SECTIONS IN THE ESTABLISHMENT AND
THEIR FUNCTIONS
1. Reception
2. Kitchen / restaurant / bar
3. Laundry
4. Gymnastic house
5. Club hall
6. House keeping
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1. RECEPTION: This is where guest and visitors go first when they are arriving in the hotel.
They show the room to the guests and give them the attention needed for comfort ability. They
know when the guest checks in and check out.
2. KITCHEN / RESTURANT AND BAR: The kitchen is the place where all kinds of dishes like
fried rice, boiled yam, egg sauce, afang soup, egusi soup, vegetable soup, e.t.c are produced. The
restaurant does the serving of the dish to the guest, while the bars serve drinks to the guest,
alcoholic and non-alcoholic drinks are sold as well.
3. LAUNDRY: The laundry section is where the clothes of the guest are been laundered
including the bed spreads.
4. GYMNASYTIC HOUSE: Gymnastic house is where exercise are been done, there are
machines that are been used for exercise in the Gymnastic House.
5. CLUB HALL: The club hall usually used for ceremonies and occasions like Birthday,
wedding, Child Dedication e.t.c. it is used for event.
6. HOUSE KEEPING: The Housekeeping tides the rooms of the Offices of the Management.
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CHAPTER THREE
3.1.
CLEARLY
ON
WORK
ACTUALLY
CARRIED
OUT
WITH
CLEAR
STATEMENT ON EXPERIENCE GROUND.
On the 25th of febuary I resumed work as an industrial training student at Ibeto hotel located
ation, 34, David Ejoor Crescent, Apo, Gudu District, Abuja, a location which is 35 minutes
from the Nnamdi Azikiwe International Airport. I was introduced to the other staff, taken
around the hotel,I was given orientation on job ethics, introduced to the various department, I
was given guidelines on how to work on various section and their rules and regulations. I was
given lesson on the hotel structure, i.e. who reports to who and who is responsible for what.
I was taken to the primary health center for vaccination.
3.2. DEPARTMENT THAT I WORKED WITH FROM THE FIRST WEEK
FOOD AND BEVERAGE DEPARTMENT (PRODUCTION): I was handed over to the
executive chef. I aided the chef at the guard office in making salad which which was set up for
lunch, we made seasonal vegetables, egg and salad pal, I learnt how to make different brunnoise,
chuttonade and juliennecuts and served salad for dinner at the buttet area.. I also learnt how to
use the kitchen equipment and tools management. I also worked in the bakery were I learnt how
to make meat pie which was used for function in the hotel.
I worked in the Nigeria kitchen were I learnt how to prepare mother rice which was passed for
dinner I learnt how to make Afang soup , I worked iin the continental kitchen, I learnt how to
make pilate rice, produce fish, fried rice served at the canteen and prepared pepper soup,
sunshine potatoes , omellette such as sunny side up spring roll , Spanish, omelet and vegetable
for breakfast. I worked in the Nigerian kitchen and the Chinese kitchen, I learnt how to prepare
Singapore rice noodle.
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ORGANOGRAM OF THE FOOD AND BEVERAGE DEPARTMENT
F AND B
MANAGER
ASSISTANT
KITCHEN
BAR MAN
WAITER
HEAD-CHEF
ASST. CHEF
WAITRESS
STEWARD
RESTURANT: I started work in the restaurant. I learnt how to fold service napkins and how to
polish plate and glasses, I worked in the hsot area collecting coupons. Clearing of plates from the
restaurant . I learnt how to polish plate and cutleries. I leaarnt how to take orders from the house
guests, how to place the order in the kitchen. I resumed work in the service area, take orders and
place them in the kitchen, took stock for sold services.
ORGANOGRAM OF THE RESTURANT DEPARTMENT
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FRONT OFFICE DEPARTMENT: I was introduced to the team, get equitted on how to work
there, I was taught on how to activate an electronic key.
I was the operator of the day, receiving and directing calls to different department, and also
external calls. I resumed work at the reception, greeting and welcoming of guests, checking of
mails and others guest reservation , recivieng calls, returning calls and taking notw od the guest
needs. I learnt how to check dirty and clean room and inspected rooms. I collected and submitted
memos to the general manager for review, I direted calls to different department. I learnt how to
edit guest profile for reseravtuion. I learnt hot ro check refundables, check in guests, and
presentation of guest registration card. I was taught how to check and post guest bills and check
out. I also received calls at the operating desk and directed calls, sorting and arranging of guest
keys, disseminating of coupons to the house guest, calling of guest for found and lost items.
BAR: I took stock at the bar stock for the day. I polished plates and cutleries for lunch and
dinner, I took the bar took for served guest, took order from the poolside raised and cleared their
bills, I sold pasteries and collected coupons from guest for lunch.
HOUSEKEEPING DEPARTMENT: I was transferred to the housekeeping department, I
observed how things are been done, I learnt how to fold ironed clothes. I saw different washing
machines and industrial dryers and dryers. I learnt about different fabrics and the right chemiclas
used in washing them, I learnt how to collect clothes fro laundry from guests. I learnt how to
record guest clothes collected for laundry and how to forward it to the cashier to post it to their
room bills. I learnt how to iron guest clothes without burning it. I loaded some bedsheet in the
washing machine for washing. I cleaned the staff locker room and the staff carteen. I cleared the
VIP hall, stairways and the second floor hallway, I learnt about different chemicals used for
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cleaning the toilet and mirrors and handles. I refilled senitizers, napkins/wipes in the toilets. I
cleaned the lobby and back gym and the pool area.
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CHAPTER FOUR
4.1.
GENERAL EXPERIENCE ACQUIRED
My general experiences are as follows:
I learnt how to make different brunnoise, chuttonade and juliennecuts and served salad for dinner
at the buttet area.. I also learnt how to use the kitchen equipment and tools management. I also
worked in the bakery were I learnt how to make meat pie which was used for function in the
hotel.
I worked in the Nigeria kitchen were I learnt how to prepare mother rice which was passed for
dinner I learnt how to make Afang soup , I learnt how to make pilate rice, produce fish, fried
rice served at the canteen and prepared pepper soup, sunshine potatoes , omellette such as sunny
side up spring roll , Spanish, omelet and vegetable for breakfast. I worked in the Nigerian
kitchen and the Chinese kitchen, I learnt how to prepare Singapore rice and noodles.I learnt how
to fold service napkins and how to polish plate and glasses, I worked in the hsot area collecting
coupons. Clearing of plates from the restaurant . I learnt how to polish plate and cutleries. I
leaarnt how to take orders from the house guests, how to place the order in the kitchen
I learnt hot ro check refundables, check in guests, and presentation of guest registration card. I
was taught how to check and post guest bills and check out. I also received calls at the operating
desk and directed calls, sorting and arranging of guest keys, disseminating of coupons to the
house guest, calling of guest for found and lost items.
I learnt how to fold ironed clothes. I saw different washing machines and industrial dryers and
dryers. I learnt about different fabrics and the right chemiclas used in washing them, I learnt how
to collect clothes fro laundry from guests. I learnt how to record guest m collected for laundry
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and how to forward it to the cashier to post it to their room bills. I learnt how to iron guest
clothes without burning it. I loaded some bedsheet in the washing machine for washng
4.2. IMPACT I MADE IN THE ORGANIZATION ,
With my stay in ibeto hotel. They did not only teach me but I also taught them as a student of
hospitality and tourism student, been groomed therotically I had a little knowledge about the
industries I suggested ways by which things can be done.
1. Lack of complementary supllies such as champoo, soaps, coffeeand tea so I suggested
that a few housekeepers should be imcharge of supplying the complementary supllies in
the hotel room.
2. Nobody likes long lines especially when a person is waiting for what they just don’t want
but they need, I suggested the the use of contactless check –in to gues before they ever set
foot on the property. Contactless check in enables guests to go through the checkin
process conveniently on the own mobile phone.
3. Staff motivation, I suggested to the management that ways by which a staff can be
motivated should be looked into because a happy staff is a productive staff.
4. I suggested that the hotel should have a marketing team both online and offline
5. I suggested they open a website for booking of online reservation to reduce the rate of
calls in the front desk
4.3. CHALLENGES
1. Difficulty in locating place of attachment
2. Inadequate fund for transportation to and fro to place of attachment
3. Lack of employer and employee relationship
4. Refusal to allocated duties to students on attachement
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5. I noticed that the employee are not part of decision making which make them less important
CHAPTER FIVE
5.1. PROBLEMS ENCOUNTERED DURING SIWES
THE MAJOR PAYMENT AREAS ARE HIGHLIGHT BELOW
1. NO PAYMENT SALARY: The establishment normally pay their salary very late and I.T.
student find it very difficult to cope with transportation, atimes there will be no money for
transportation. By so doing the person have to walk on feet, and these bring about latest to duty.
2. PROBLEM S OF LIGHT: Light is the major things an establishment needs for proper running,
and also for comfort of the guest and functioning of the facilities and equipment in an
establishment but the absent of light bring about discomfort of guest and poor management of
the establishment. 3. INADEQUATE FACILITIES: The establishment didn’t provide any
accommodation for the I.T. and SIWES Students.
4. COMMUNICATION: There was poor and ineffective information dissemination due to
complex links the establishment.
5. POOR SECURITY: The establishment did not provide security, which makes SIWES Students
to be at risk, Arm robbers so disturb at night most times which is a threat to the lives of Students.
6. PROBELM OF SECURING A PLACE OF ATTACHMENT: I had most of problem searching
for a place of attachment for my SIWES, because most establishment my placement request.
5.2.RECOMMENDATIONS
1. The establishment should provide a very good security in establishment for comfort of the I.T
Student and SIWES Students, the guest and their main Staff.
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2. The establishment should provide adequate light for the establishment, for the comfort of
guest, I .T/ SIWES Student, Staffs and for proper functioning of equipment and facilities.
3. The establishment should make sure that before the end of each month that salary should be
paid. So that the SIWES Student will be care of their transportation to work.
4. The establishment should provide a good accommodation for the I.T and SIWES Students in
establishment.
5. The Industrial Training fund should compile list of employers and available training places for
Industrial attachment and forward such list to the Coordinating agencies.
6. The Federal Government should make it mandatory for all ministries, Companies and
government parastatals to provide attachment place for Students.
5.3.
CONCLUSION
Industrial Training is very important educative and interesting, it is a programme that exposes
undergraduate toward of paid. It makes s of responsibility and be diligent to work. Extending the
programme to more than four month will be better for the student to have more time to learn and
gain all the practical experiences needed.
5.4.
SUMMARY OF ATTACHMENT ACTIVITIES
The Industrial attachment programme also known as student Industrial work experience Scheme
(SIWES) is an appreciable skills acquisition programme designed to expose Students to the real
life working experience. The Student to the practical oriented aspects of their chosen professions
so as to achieve the much needed technological advancement for the Nation.
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