TABLE OF CONTENT

TABLE OF CONTENT..............................................................................................................i
ACKNOWLEDGEENT.............................................................................................................ii
CHAPTER ONE........................................................................................................................1
PURPOSE OF THE ATTACHMENT AND ITS INTENDED BENEFITS.............................1
INTRODUCTION..................................................................................................................1
OBJECTIVES OF THE SUPERVISED INDUSTRIAL ATTACHMENT...........................1
CHAPTER TWO.......................................................................................................................3
THE ORGANIZATION, ITS MAJOR ACTIVITIES AND DEPARTMENTS.......................3
BRIEF HISTORY OF KB LODGE.......................................................................................3
FIGURE 1.1............................................................................................................................4
CHAPTER THREE..................................................................................................................12
DESCRIPTION OF THE NATURE OF WORK DONE AT THE DEPARTMENT YOU
WERE ATTACHED................................................................................................................12
CHAPTER FOUR....................................................................................................................16
DETAILED DESCRIPTION OF THE TRAINING OR WORK I PERFORMED AT KB
LODGE....................................................................................................................................16
RECEPTION........................................................................................................................16
HOUSEKEEPING................................................................................................................17
FOOD AND BEVERAGE SERVICE AREA......................................................................18
FOOD PRODUCTION (KITCHEN) DEPARTMENT.......................................................19
CHAPTER FIVE......................................................................................................................20
NEW SKILLS AND EXPERIENCES ACQUIRED AND HOW THEY WOULD
ENHANCE MY WORK AS A TEACHER.............................................................................20
CHAPTER SIX........................................................................................................................22
GENERAL COMMENTS, OBSERVATIONS OR IMPRESSIONS.....................................22
CHAPTER SEVEN..................................................................................................................23
CONCLUSION....................................................................................................................23
APPENDIX..............................................................................................................................24
EVIDENCE OF WORK SHOWN IN PICTURES..................................................................24
REFERENESES:......................................................................................................................26

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 ACKNOWLEDGEENT

This attachment programme could not have materialized without the guidance and protection

of Almighty God. I therefore reverence His name for the great works He is doing for me. I

sincerely thank the management of Grovenest Inner Hotel most especially the Director Mr.

Peter Abeba and the Manager, Mr. Francise their unyielding support and advice during the

period of my stay with them. The love and care of the staff of Grovenest Inner Hotel is not

whatsoever overlooked, well done. I also appreciated all and sundry who made it possible

directly or indirectly for this attachment to be a success.

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 CHAPTER ONE

PURPOSE OF THE ATTACHMENT AND ITS INTENDED BENEFITS

INTRODUCTION

Industrial Training refers to work experience done during the program of study that is

relevant to professional development prior to graduation.

The industrial attachment training is an essential component of the curriculum of University

of Education, Winneba, which is partial fulfilment of the requirements of the award of BSc.

Catering & Hospitality Education. Students are required to undergo an industrial attachment

programme during which the students are expected to acquire additional practical experience

to supplement their programme of study at the University. They are also exposed to the real

world of work and its challenges which will prepare them towards their future careers.

It is said to be a supervised programme since the students work under the supervision of the

manager and other staffs and lecturers of the student are also expected to visit during this

period and at the end of the programme to ascertain the success of the programme and the

amount of seriousness students attached to it.

This report is the outcome of the Six weeks practical training I had at Grovenest Inner hotel

at Breman UGC in the Ashanti Region of Ghana. The duration of the attachment was from

26th June to 6th August, 2019. Work begins from 7:00 am and ends at 7:00 pm each working

day.

OBJECTIVES OF THE SUPERVISED INDUSTRIAL ATTACHMENT

I. To make the transition from school to the world of work smooth and to enhance

student contacts for job placement.

II. To enlist and strengthen employer’s involvement in institutional activities and in the

entire educational process of preparing the students for employment in industry.

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III. To assess the interest of the student in the occupation s/he plans to undertake.

IV. To enhance industry´s satisfaction with the graduate of the Department of Hospitality

and Tourism Management Education of the Winneba at large.

V. To provide the students with an opportunity to apply knowledge in real work situation

thereby closing the gap between academic work and the actual practice.

BENEFITS OF THE INDUSTRIAL ATTACHMENT

There are numerous benefits students can get from industrial attachment which include;

I. Creates opportunities for future employment with attached company after graduation.

Encourages the spirit of creativity, innovation and entrepreneurship.

II. It helps students to pick up life-skills like teamwork, communication skills,

interpersonal skills, etc. on the job.

III. Provides opportunities for students to gain practical experience in the working

environment.

IV. Provides opportunities for students to explore their areas of interests.

V. Enables students to gain valuable experience in the relevant industries.

VI. Provides greater exposure for students.

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 CHAPTER TWO

THE ORGANIZATION, ITS MAJOR ACTIVITIES AND DEPARTMENTS

BRIEF HISTORY OF GROVENEST INNER HOTEL

I undertook my Industrial Attachment at medium class hotel called Grovenest Inner Hotel It

is located at Breman UGC Off Offinso in the Ashanti Region of Ghana. It is a sole

proprietorship business own and directed by Mr Peter Abeba. The company was established

and started operating fully as a hotel in May, 2019. The facility is currently being managed

my Mr. Peter Abeba.

In his quest to project the image of his community, give employment to some youths and also

generate revenue to support the development of his community, Mr. Peter Abeba has decided

to open a hospitality organization (hotel) at Breman UGC; his home community. He is

working tirelessly to becoming a five-star hotel in near future.

Since the inception of the organization, it has been helpful to lots of people across Africa by

providing quality goods (food and beverages) and services (hosting conferences, workshops,

seminars, weddings, etc.).

VISION

To be recognized for our consistency in service and product quality standards and excellence

delivery to maintain safety and comfort of our guests.

MISSION

Providing flexible personal and professional hospitality services to the travelling and leisure

giants

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 THE ORGANIZATIONAL STRUCTURE OF GRVENEST INNER HOTEL

A hotel organizational structure is a comprehensive plan by the owner of the hotel to define

departmental activities and responsibilities. Every hotel, whether big or small, needs an

organizational structure. It helps divide tasks, specify job for each department and delegate

authority within and among departments. Effective job specifications will increase work

productivity and efficiency. Each hotel organizes the workforce in different ways. Below is

the organizational structure for Grovenest Inner Hetel.

FIGURE 1.1
Director

Manager

Security Cook Housekeeper Bartender Receptionist

Laundry Gardener

THE DIRECTOR

Directors have many responsibilities that directly linked to the smooth running of the

business and ensuring that productivity remains high. Our director has the ultimate decision

making responsibility and most top level decisions are made or approved by him. He is

responsible for the development of the hotel and maintaining its success rate. He is also

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 responsible for human resource activities such as recruiting and training of staff, salary

payments, etc.

I. Here are other duties performed by our director.

II. Developing company objectives.

III. Overseeing the manager and other staffs.

IV. He facilitates audits.

V. Managing the company’s investments and other financial products and services.

VI. Enforcing business strategies.

VII. Attending meetings with other directors in the interest of the business.

VIII. Ensuring the business compliant with industrial regulations.

THE MANAGER

At Grovenest Inner Hotel, the manager is in charge of the day to day running of the business.

I. His duties include;

II. Recruiting, training and supervising staff.

III. Supervising the staff to ensure efficiency and effectiveness.

IV. He handles guest complains and queries.

V. He manages the budgets of the hotel.

VI. Maintaining statistical and financial records.

VII. He is responsible for planning maintenance works, events and room bookings.

VIII. He ensures that staffs comply with health and safety legislation and licencing laws.

IX. He ensures business is promoted and marketed.

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 THE HOUSEKEEPER

The housekeeper is responsible for managing guest rooms and the cleanliness if all public

places in the hotel. Here are some of the activities perform by the housekeeper.

I. Dusting and polishing furniture and fixtures.

II. Cleaning and sanitising toilets, showers, bathtubs, countertops and sinks.

III. Making beds and changing linen.

IV. Sweeping / vacuuming, polishing and mopping hard floors.

V. Sorting, washing, loading and unloading laundry.

VI. Ironing clothing items.

VII. Keeping bathrooms stocked with clean linens, toiletries and other supplies.

VIII. Cleaning mirrors and other glass surfaces.

IX. Emptying trash receptacles and disposing off waste.

X. Monitoring cleaning supplies and ordering more as needed.

XI. The housekeeper also reports any necessary repairs or replacements to the manager.

THE COOK

An excellent cook must be able to follow instructions in cooking and delivering well-

prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking.

Experience in using various ingredients and cooking techniques is also important.

Their responsibilities include;

 Set up workstation with all needed ingredients and cooking equipment.

 Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat

etc.)

 Check food while cooking t stir or turn.

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  Keep a sanitized and orderly environment in the kitchen.

 Ensure proper storage of food and other items.

 Monitor stock and place orders when there are shortages.

 They prepare budget on items needed in the kitchen.

SECURITY

 They protect the guests and staff of the hotel, including their properties.

 They escort people in and out of the hotel.

 They maintain order within the premise of the hotel.

 They perform surveillance.

 They investigate disturbances in the hotel.

BARTENDER

The bar tender performs the following activities

 Plan and present bar menu.

 Restock and replenish bar inventory and supplies.

 Prepare alcohol or non-alcohol beverages for bar and restaurant patrons

 Interact with customers, take orders and serve snacks and drinks

 Assess customers’ needs and preferences and make recommendations

 Mix ingredients to prepare cocktails

 Check customers’ identification and confirm it meets legal drinking age.

 Comply with all food and beverage regulations.

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RECEPTIONIST

The receptionist functions as the nerve centre for every hotel. They transmit messages and

coordinate other activities to ensure the comfort of guests.

Receptionist’s duties include;

 Welcome and greet guests.

• Answer and direct incoming calls.

• Inform guests of hotel rates and services.

• Make and confirm reservations for guests.

• Ensure proper room allocation.

• Register and check guest in.

• Confirm relevant guest information.

• Verify guest's payment method.

• Issue room keys and direct guests to their rooms.

• Maintain clear and accurate records of guest room bookings.

• Receive and transmit messages for guests.

• Listen and respond to guest queries and requests both in-person and by phone.

• Provide accurate information about local attractions and services.

• Liaise with necessary staff including housekeeping and maintenance to address any

problems or complaints made by guests.

• Complete and maintain any incident reports, daily activity reports or other reports

requested by management.

• Close guest accounts and check guests out.

• Review accounts and charges with guests during the check-out process

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MAJOR DEPARTMENTS OF GROVENEST INNER HOTEL

Every hotel whether big or small, is made up of these major departments.

I. The housekeeping department

II. The front office department

III. The food and beverage department,

IV. The food production (kitchen) department and

V. Security department.

Other departments of the hotel include;

I. Account and financial department,

II. Human resource management department,

III. Maintenance department.

In Grovenest Inner Hotel, these other departments are controlled by the Manager and the

Director.

GENERAL RULES AND REGULATIONS FOR ALL STAFF

 Don’t give out any information on guests whatsoever.

 All personal cell phones should be off or silence and kept at the security.

 Wear protective clothes when at post.

 Respect the hierarchy and the channel of communication.

 Any staff who quarrel or fight with other staff or guest will be sacked without pay.

 Respect the code of dressing and decency.

 No intimacy among staffs.

 Be attentive to guests and other customers.

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  Do not entertain guests or any other visitor during working hours.

 All breakages and damages are payable.

 Do not use tools or equipment which appears to be damaged or faulty.

 Wash hands at regular intervals before attending to guests.

 Report all incidents however mall to the management.

 Punctuality is key

 Any suspicion of theft and any other criminal act will attract a penalty of suspension

and dismissal after investigations.

SAFETY RULES AND REGULATIONS FOR GUESTS

 All valuables, including money, jewellery and camera etc. should be deposited at the

reception for safe keeping. Management would not accept responsibility for the loss

of such valuables or money kept in the rooms.

 Animals and pets are not allowed in public rooms under any circumstances.

 Guests are strictly forbidden to bring their own food from outside for consumption.

 Hotel bills are payable in advance. Management therefore regrets that personal

cheques are not acceptable in settlement of bills.

 VAT& National Health Insurance Levy of 17% are added to all bills.

 Guests are please requested to deposit their room keys at the reception as and when

they are leaving the hotel.

 Guests are please advised to announce their departure date, a day in advance. Guests

are required to vacate their rooms by 12 noon on a day of departure, unless prior

arrangement has been made with management, late check-out would attract a day’s

charges.

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 Guests are please advised not to temper with electrical/plumbing installations. Front

office staff should be informed of any fault detected.

 Free car park available, however, Management does not accept responsibility for loss

of valuables not removed from cars.

 You are also advised to inform management about complaints or suggestion, if any.

 Strictly no smoking in the rooms and public places.

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 CHAPTER THREE

DESCRIPTION OF THE NATURE OF WORK DONE AT THE DEPARTMENT YOU

WERE ATTACHED

For my six (6) weeks of stay at Grovenest Inner Hotel, I was shifted through the following

departments; front office department, housekeeping department, kitchen (food production)

and food and beverage (F&B) departments.

Front Office Department

This is the nerve centre of every hotel. The front office or reception is an area where visitors

arrive and first encounter a staff at the hotel. Front office staff will deal with whatever

question the visitor has and put them in contact with the relevant persons at the company.

Broadly speaking, the front office includes roles that affect the revenues of the hotel.

Main Job Duties and Responsibilities at the Front Office include;

• Welcome and greet guests.

• Answer and direct incoming calls.

• Inform guests of hotel rates and services.

• Make and confirm reservations for guests.

• Ensure proper room allocation.

• Register and check guest in.

• Confirm relevant guest information.

• Verify guest's payment method.

• Issue room keys and direct guests to their rooms.

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• Maintain clear and accurate records of guest room bookings.

• Receive and transmit messages for guests.

• Listen and respond to guest queries and requests both in-person and by phone.

• Provide accurate information about local attractions and services.

• Liaise with necessary staff including housekeeping and maintenance to address any

problems or complaints made by guests.

• Complete and maintain any incident reports, daily activity reports or other reports

requested by management.

• Close guest accounts and check guests out.

• Review accounts and charges with guests during the check-out process.

• Inform housekeeping when rooms have been vacated and are ready for cleaning.

• Enforce rules and policies of the hotel.

• Maintain a neat and orderly front desk and reception area.

The Housekeeping Department

This department is in charge of managing guest rooms and all public areas of the hotel. A

close liaison between the housekeeping and front office is essential to maintain an update

information about guest rooms. The department plays a vital role in attracting and keeping

the guest as it maintains quality décor and services in the hotel. There are other sub

departments under the housekeeping which include linen room, housekeeping store, in-house

laundry and gardening.

The major concerns and activities of this department in Grovenest Inner Hotel include:

 Cleaning and up keeping of hotel rooms.

 Maintaining the cleanliness of all furniture and fixtures of the hotel.

 The department is responsible for staff uniform and laundry services.

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  Controlling the exchange of guest room linen, bar and restaurant linens (dirty for

clean).

 Placing various items like towel, soap, toiletries and other VIP items in guest rooms.

 The department also maintain the gardening work and general neatness of the hotel.

 Responsible for cleanliness and maintenance of the swimming pool.

 They implement pest control activities in all areas of the hotel.

 Laundry services.

Food and Beverage Service Department

Food and beverage department is one of the main service oriented and crucial departments of

a hotel. It renders the services of prepared food items and beverages in a hospitable way to

the guests as per their demand. They provide such services as bars, room services, restaurants

and clubs. They cooperate with housekeeping and kitchen departments for efficient guest

services.

 At the bar, they serve alcoholic and non- alcoholic beverages as prescribed by the

guest.

 Taking inventories of items and equipment at the bar, among others.

 Taking orders to the kitchen.

 Billing guests, etc.

Food Production (kitchen) Department

A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or

in a commercial establishment. It is a well- designed and enclosed area with skilful chef and

all necessary equipment, tools and utensils liable for preparing food.

Key responsibilities include:

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 They prepare different kinds of dishes for special occasions.

 They prepare budget on items needed at the kitchen.

 They ensure that food preparation areas are clean and hygienic.

 Washing utensils and dishes and making sure they are stored appropriately.

 Sorting and storing ingredients.

 Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare

salads and desserts.

 They dispose of rubbish.

 Organising linen for laundry.

 Cleaning the food preparation equipment, floors and other kitchen tools or areas.

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16
 CHAPTER FOUR

DETAILED DESCRIPTION OF THE TRAINING OR WORK I PERFORMED AT

GROVENEST

RECEPTION

On my arrival, I was introduced to the whole staff. I was then assigned one week at the

reception. I followed and observed the receptionist for the first day, and was given the chance

to practice together with the receptionist for the rest of the week. It was the most interesting

area I have enjoyed in the hotel, having interaction and fantastic conversation with guests.

Below are some activities I undertook as a receptionist.

 I welcome guests and also help them with their bags on their arrival.

 I handle phone calls for the hotel.

 I made advance booking for rooms.

 I register and check guests in.

 I issue room keys and direct guests to their rooms.

 I inform housekeeping when rooms have been vacated and are ready for cleaning.

 I handle guests complains and inquiries.

 I review accounts and charges with guests during the check-out process.

 I close guest accounts and check them out.

 I liaise with necessary staff including housekeeping and maintenance to address any

problems or complaints made by guests.

 I complete and maintain any incident reports, daily activity reports or other reports

requested by management.

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HOUSEKEEPING

I was move to the housekeeping where I enjoyed two weeks of training. It is one of the

stressful areas I have experienced. The under listed are some of the activities undertaken at

the department. Here are some activities I undertook as the housekeeper;

a) I remove cobwebs and sweep guest rooms and the corridors using long brushes.

b) I scrub, mop and polish floors in and around guest rooms using brush, mop and multi-

purpose cleaner

c) Cleaning the environment, maintaining the lawns and trimming hedges using brooms,

cutlass, shears and mower.

d) I vacuum clean carpets.

e) I dust and polish furniture and fittings.

f) I empty and clean trash containers.

g) I dispose of trash in a sanitary manner.

h) I clean wash basins, mirrors, tubs and showers.

i) I wipe down glass surfaces.

j) I make up beds and change linens as required

k) I sort, wash, load and unload laundry.

l) I iron and press clothing and linen.

m) I sort, fold and put away clean laundry.

n) Maintain all cleaning equipment and materials in a safe and sanitary working

condition.

o) I also monitor and report necessary domestic repairs and replacements the manager.

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FOOD AND BEVERAGE SERVICE AREA

At the food and beverage service area, where I was granted two weeks, I worked both as a

bartender and as a waiter.

As a bartender, I performed the following activities;

a. I greeted and interacted with customers in a courteous and pleasant manner.

b. I replenished stocks of customer choices.

c. I took food and beverage orders from guests.

d. I prepare and serve food and beverages to guests and other customers.

e. I clean and mop the bar area to ensure cleanliness.

f. I also dust and clean the furniture and fittings in and around the bar.

g. I prepare billings and collect payments from guests.

h. I also ensure all guest orders meet quality standards and proper presentation.

And as a waiter I performed the following duties;

a. I arranged table settings and maintain a tidy dining area.

b. I prepared tables by setting up linens and glasses

c. I serve food and drink orders.

d. Take dirty/used plate and lasses to the kitchen for leaning.

e. I deliver checks and collect bill payments.

f. I greeted and escorted guests to their tables.

g. I presented meu and provided detail information when asked (eg about portion,

ingredients used etc.).

h. I inform guests about the day special food.

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i. I met with the restaurant staff to review change on the meu and service specifications

for reservation.

j. I also check customer’s identity to ensure they meet minimum age requirements for

consumption of alcoholic beverages.

FOOD PRODUCTION (KITCHEN) DEPARTMENT

I was finally shifted to the kitchen where I spent a week. I was allowed to observe activities

in the kitchen on day one. I started by washing dishes and utensils, cleaning equipment,

sweeping and mopping floors including other petty works in the kitchen. Other duties I

undertook in the kitchen include;

1) Preparation of local dishes like banku, fufu, light soup, okro stew, etc

2) Preparation of salad for guests.

3) Garnishing of food.

4) Preparation of different kinds of rice such as plain rice, jollof rice, fried rice, curry

rice etc.

5) Grilling of tilapia, chicken and making kebab.

6) Making breakfast (tea, coffee, milo, oat etc) for guests and staff.

7) I also did shopping for the kitchen at the market.

8) Preparation of budget, income and expenditure records.

9) Taking inventory of food stuffs and other items under the care of the kitchen.

I really enjoyed my stay in the kitchen because I was opened to lots of ingredients and how to

use them. I learnt from them and vice versa.

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 CHAPTER FIVE

NEW SKILLS AND EXPERIENCES ACQUIRED AND HOW THEY WOULD

ENHANCE MY WORK AS A TEACHER
The industrial attachment has given me the opportunity to acquire new skills and experiences

in my field of study. Among them are:

I. Manipulative skills: I have acquired new skills in the use and manipulation of tools,

equipment and machines. For example, I can now operate microwave, ovens, mower

and the different types of tools and equipment

II. Telecommunication skills. I can handle telephone calls with all calibre of people with

ease.

III. Creative skills: Different styles of garnishing food. I can also demonstrate different

styles in dressing bed

IV. Team spirit: I can work with and also tolerate people with different characters.

V. How to receive and care for guest.

VI. Able to prepare some continental dishes such as ……………

VII. Food packaging.

VIII. I can create different designs on flowers during trimming.

How new skills or experiences acquired would enhance my work as a teacher.

I. It will enhance the skills and experiences I acquired over the years as a teacher,

thereby making me a more competent teacher.

II. I will be able to teach catering related subjects after graduation. It has opened my

mind and better my understanding in the concept of catering.

21
 III. I will be able to identify errors in catering work and offer meaningful solutions. I will

also be able to manage or supervise catering activities.

IV. I will be able to demonstrate competent over teaching practical courses/subjects.

V. I will be able to encourage my students to work as a team to promote efficiency and

effectiveness.

VI. With the training I had, I will encourage my students to go for internship during every

vacation.

VII. The skills I have acquired will help me as a teacher to work on schedule.

VIII. I can also assess my own performance as a teacher.

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23
 CHAPTER SIX

GENERAL COMMENTS, OBSERVATIONS OR IMPRESSIONS

I am very grateful for the University Authorities for making industrial attachment part of the

programmes for students to acquire skills and experiences in the industries.

The attachment is very beneficial to students as it assists them to blend academic work with

that of the industry. Much importance must therefore be attached to it by the students.

The training has given me enough experience and exposure to the field works as well as

office and administrative works. I must say that the programme has really broadened my

scope as far as practical experience in the hospitality industry is concerned. To me the

programme is very good and need to be expanded and sustained.

Since the attachment is a supervised programme, supervisors designate should please visit

students at their respective place of attachment to ensure proper assessment for students.

The university should also get involved in securing organizations (hotels, park and other

attraction sites) for the students.

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 CHAPTER SEVEN

CONCLUSION

In conclusion, the supervised industrial attachment of the university gives students the

opportunity to apply knowledge in real work, exposing students to work methods not taught

in the university and provide access to products equipment not available in the university as

well as assessing students’ interest in his/her future occupation.

In actual sense, the impact of this attachment cannot be over exaggerated. The attachment has

made me gain more practical knowledge and experiences in my field of study (catering and

hospitality). It has also instilled in me the spirit of punctuality, tolerance, respectfulness and

hardworking.

I therefore suggest that the attachment programme be maintained and period also extended.

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 APPENDIX

EVIDENCE OF WORK SHOWN IN PICTURES

At the kitchen

At the reception

26
Making Bed

At the bar

27
At Laundry

28
 REFERENESES

Priscilla

(0546977304)

Mr Francise

(0545870184)

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