I KISIA MACKENZIE ALLAN do hereby declares that this attachment report is my own original work and has not been copied from any other source or presented to any other examination body. Therefore, I present it to a ward of degree in hospitality management.
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2.ACKNOWLEDGEMENT
First of all, I thank God for the gift of life granted upon me during the attachment period and also for giving me the strength all through.
I give gratitude to my mother and my family for the provision of my financial and all the encouragement they always there for me .
I would like to express my sincere and deepest gratitude to my supervisors, Mr.Dan
Odero and Mrs Veronica , for their continuous encouragement, guidance and helpful advice through the attachment period.
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3.DEDICATION
I dedicate this attachment to my family for they have always been there for me and provided me a shoulder to learn on whenever i felt like giving up they are always there for me and to my lectures who taught me skills that enabled me to get to this far. May God bless them.
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4.LIST OF TABLES.
Figure 1.2- geographical map
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Figure 1.1 -Stanley havens hotel organization structure
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5.LIST OF ABBRIVIATIONS AND ACRONYMS
F n B-food and beverage
GRA - guest room attendants
PA-public area
SO-stay over
EA- early arrival
CO -check out
OOO -out of order
OS-over stay
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6.DEFINATION OF TERMS
Hot kitchen- the kitchen where most of the food and beverage are produced for the guests
Cold room-this is the room where perishable items are kept at low temperature like meat
Terrace restraint-allocated near the entrance where the walk-in guests are served them
Special duty-waiters/waitress allocated to serve guests who are outside the restaurant that is, guests who are having meetings in the halls
Tots-is used to measure 30ml of alcoholic drinks as a single tot or 60ml as a double tot
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7.EXECUTIVE SUMMARY
The purpose of industrial attachment creates the need for every student to develop a clear picture of what has been done in the form of a report. Field attachment is a field of practical training experience that prepares students for the tasks they are expected to perform on completion of their training. The report contains information which is gathered while at industrial training in Stanley’s hotel for a period of three months. My involvement in this attachment was to make sure that I acquired new knowledge and practical acquired my confidence socially when interacting with different classes of people likely to be met in real life situation. The report gives in details of the activities I undertook, experiences gained,knowledge and applied skills, general activities undertaken as well as specific activities, a profile of skills and competencies gained. It also outlines the observations and critiques.
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8.INTRODUCTION- Organization profile
Geographical location
Stanleys havens hotel is situated in central province, it is located along Kenol Murang’a
highway in Mukuyu Kiambirwa in Murang’a in 4 km
Historical background
Stanley haven started from a single homestead of a five bedroom house early 2015 but was officially opened in December the same year after more structures and facilities were added and has gradually developed to date.
Vision
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Mission
9.CORE VALUES
I. Relevance
The hotel is committed to ensuring relevance in its program activities
II. Excellence
Excellence shall be targeted in outputs of the hotel
I. Relevance
The hotel shall ensure that there is equity in all the opportunities within its jurisdiction.
IV.. Quality
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All outputs and processes of the hotel shall ensure that quality is maintained
v. Integrity
the hotel shall ensure integrity in all their undertakings
10.DETAILS OF PLACEMENT DEPARTMENT
1.Food and beverage service
Presentation of menu to the guests
Taking guests orders
Maintaining clearness of different service stations
Plating of food for the guests
Maintaining conference rooms
Ensuring customer satisfaction
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Arranging and setting of tables
Setting buffet service
Presenting bills to the guest
Front Office (RECEPTION)
Welcoming guests
Sending and receiving mail
Receiving calls
Clearance of bills
Organizing daily reports
Checking inn guest
Making reservations
Allocation of rooms
11.ATTACHMENT EXPERIENCES
General activities undertaken
In food and beverage department, which is divided into two; production section and service.
In service, I had my practicals in the dining restaurant (main restaurant), terrace
restaurant, in the conference halls where the serving of tea, food and snacks were being done for the guests
who were having meetings and around the pool which was most active more so during the weekends and holidays.
Specific activities undertaken
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Food and beverage service
Set and cleared a guest table
Arranged and set the meeting conference halls for the guests with different designs
Carried out room service for breakfast
Welcomed guests and took food and beverage orders
Generated and presented bills to the guests
Familiarized myself with different types of cutlery and their usage
Learn how to serve different types of drinks in the bar and learn different types of tots and different cocktail presentations.
12.An analysis of learned knowledge and applied skills
Communication skills- I was able to communicate well with the guests by ensuring my audibility so that the guest gets to hear and understand my opinion well.
I also applied communication skills whenever I was explaining procedures to my
supervisors
I also communicated any changes that occurred abruptly to the nearest authority so that it could be acted upon immediately
Social skills- I ensured there was freedom between my colleagues, my supervisors and me so that we got interact well with each other. This gave me the opportunity to learn much from them.
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A profile of skills and competencies gained/acquired.
Delegation skills- as a leader, you need to distribute duties to your juniors or fellow colleagues for the work to be e done within the time scheduled and ensure that it is perfectly done.
This also helps the staff work independently
Social skills- in a large industry like hospitality industry it is important to socialize with all staff members and this also helps to understand how the operate in their various departments.
You also get to understand the minds of colleagues or your juniors or even their problems through socializing, you become familiar to all environment
Team player -it seems interesting you come together to conclude a duty are achieve the goal.
Working as a team saves time and encourages one or keep moving.it also helps as we learn from one another.
13.Observation and critique
.What I learned during the attachment
I learned that daily morning briefing are very important before the duties begin since it helps the staff members to know the content on f the day and how to go about them.
I learned that delegation of duties is very crucial as you cannot perform all the duties alone yet other colleagues are also around therefore it saves time and makes work easier
I learned that team work is very important as it enables staffs to move on together on the same work level.communication as well is essential, as a leader, you need to communicate as frequent as possible with your staffs.
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14.Experience to training
Attachment provides a great platform that provides exposure to the real life situation and allow students gain experience of what they have been learning theoretically.
It also provides an opportunity to get to the ground level and experience the skills for career opportunity.
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15.SUMMARY
Student industrial training provides them with applicable skills designed to equip them with life experiences. Students gain confidence and understanding of the work place and a better understanding of ones career goals.
This report contains and gives detailed explanation of all the activities I carried out at Stanley’s Haven hotel, from general activities to specific activities, the knowledge. and skills I applied as well as the ones I learned
The report features geographical location and core values of the hotel.
I attended three department which include; food and beverage production, food and beverage service and housekeeping.
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In hospitality industry, I realized that one needs to be much social and physical fit for her/him to be part of the industry. Creativity too matters because there are always challenges which come by the way and you don't need to wait for your leader some you Just have to go through and conclude as they prepare you for the real-life situation, so one needs to be tactful enough.
I felt the three months I spent in Stanley haven hotel were enough for me to go through what i needed to learn, i thank Stanley haven management for the wonderful opportunity.
16.CONCLUSION
As a student, I would like to say that this attachment opportunity is excellent
opportunity for me to get to the ground level and experience the things that I would have never gained through going straight into the job I am great full for the university of Murang’a hospitality and Stanley haven hotel for giving me his wonderful opportunity
The main objective of the industrial training was to provide me with the opportunity to practice the reality of hospitality industry .
It was not only to get experience on the practical but also to observe Management practices and to interact with fellow workers
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I felt I got a good experience during my attachment, I learned the importance of being punctual, the importance of maximum commitment and the importance of team spirit.
17.RECCOMENTIONS
I recommend my university attachment supervisor for creating his time and travelling up to my location to access me during my attachment
I recommend the university and more so the school hospitality and tourism for providing attachment opportunity to student as early as second year
I recommend the provision of insurance covers that we use during the attachment
I recommend to the school to check on students who finds attachment far from home and relative are unable to accommodate themselves how they can be supported so that
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they attend their attachment because this makes some students to fail in attending their attachments
I recommend Stanley haven hotel to allow the students who are on attachment to attend all the departments they were recommended from their institutions instead of the three common departments
