FRIENDS COLLEGE KAIMOSI

INDUSTRIAL ATTACHMENT REPORT

NAME PRUDENCE

SURNAME KAMONYA

REGISTRATION NUMBER DCAM/23B/5872

PROGRAM DIPLOMA IN CATERING AND

ACCOMODATION

ASESMENT YEAR 2024

COMPANY PARLIAMENT
TABLE OF CONTENTS
TABLE OF CONTENTS..............................................................................................2
CHAPTER ONE............................................................................................................3
1.0 INTRODUCTION...................................................................................................4
1.1 BACKGROUND OF THE ORGANISATION.......................................................5

1.2 Organizational Structure..........................................................................................6

1.3 Importance of Various Departments........................................................................7
CHAPTER TWO.........................................................................................................8
Activities Covered During Attachment.......................................................................9

Challenges...................................................................................................................10
Recommendations.......................................................................................................11
CHAPTER FOUR.......................................................................................................12
Evaluation of the internship exercise in relation to theoretical and practical work at the
University.....................................................................................................................13
Overall recommendations to TWL..............................................................................14
CHAPTER FIVE.........................................................................................................15
Conclusion...................................................................................................................15
AKNOWLEDGEMENTS

It is my heartfelt desire to give my gratitude to the following:

Parliament for offering me a place for attachment.

Parliament management and staff for assisting me in having a taste of the industry.

Parliament for offering me accommodation throughout my attachment period.

My manager Mr. Onyango for supporting me through and through.

Mostly the Lord Almighty, without him, I wouldn’t have sailed through.
CHAPTER ONE

INTRODUCTION

Parliament offers its guests comfortable accommodation in a quiet and

thoughtfully landscaped county setting with its gardens having been carefully
planned to create beautiful areas under indigenous kenyan trees which are
ideal for outdoor functions, meals, braais and tranquil relaxation and even
meetings .

Currently the Lodge has 33 rooms which comprises of four executive suites
and the remainder of the rooms being doubles and twin rooms making it the
largest Lodge in the city. All rooms have Digital Satellite TV access as well as
a telephone line extension. The Lodge offers its guests comfortable
accommodation in a quiet and thoughtfully landscaped country setting.

There is one big conference room which cater for large and small conferences.
Background .
It’s located at Nairobi

Parliament Vision Statement:

To be the first choice destination in the tourism and country meetings.

Mission Statement:

In fulfilling our mission we seek to;

• Offer state of the art facilities, which meet changing market needs.

• Create an outstanding environment of work based on learning in the region.

• Increase our market share in the region and beyond.

• Identify and recruit key personnel to impart training and offer excellent services.

Core Values:

• Pro –efficiency

• Innovation

• Dynamism
IMPORTANCE OF VARIOUS DEPARTMENTS

HOUSEKEEPING

Karvina et al 1998 define housekeeping operations as the provision of clean,

comfortable and safe environment in rooms and public areas. The
housekeeping department is considered lodge ambassadors because of the
dedication and responsibility in maintaining the lodge’s image. The
housekeeping department is important as it performs detailed work to provide
a clean, comfortable environment for guests to enjoy.

The housekeeping department ensures that what the guest see and experience
result in a positive impression of the property. They clean guest rooms and
communicate with front desk operation informing them on which rooms are
clean and ready to occupy. The housekeeping department does the cleaning of
public areas and all conference rooms.

ACCOUNTS DEPARTMENT

The accounts department is important as it compiles information required for

budgeting and pricing of services. When need for purchasing arise, the
accounts department is responsible for the flow of cash. It also settles
payments owed by the lodge. The department monitors and verifies revenue
inflows by means of auditing and checking receipts.

The department process employee payroll and ensure adherence to accounting

standard operating procedures by all departments within the lodge.

MAINTENANCE DEPARTMENT

Maintenance is the work that keeps things running and finds future problems.
The department is important as it does the major and periodical repairs of the
lodge. At Touchwood Lodges, the grounds man fall under this department.

It is also important because basic maintenance helps to preserve the condition

of a lodge rather than fixing an item when it breaks. Maintenance before
property deteriorates saves engineers time, money as well as save guests from
having a potentially bad experience of first impression of the lodge.
 CHAPTER TWO
ACTIVITIES COVERED DURING ATTATCMMENT

The trainee had the opportunity to have a taste of the hospitality industry
through almost all the departments at the hotel. The hotel comprises of the
food and beverage department, front office, housekeeping, maintenance and
accounts

FOOD AND BEVERAGE DEPARTMENT

The trainee covered the main kitchen, takeaway, restaurant, bar, stores,
control and buying. This department directly deals with handling of food and
highest standards of hygiene should be practiced.

The Kitchen

The trainee was involved in the preparation and production of meals. These

include the popular African dishes which were prepared on Wednesdays.

There is a pastry section where all sweet dishes are prepared. The trainee
cleaned kitchen surfaces and washed plates as the kitchen porter.

Stores

The stores department deals with requesting, receiving and issuing. In every
store room regular stock checks are done to check for the re- order level. The
trainee recognises need for supply and writes a requisition to the buyer
indicating the product and its quality and quantity. When the goods have been
bought the stores person does the receiving. Spears and Gregorian [2005],
defines receiving as an activity for ensuring that products delivered by
suppliers are those that were ordered in the purchasing activity.

The receiving process involves more than just acceptance and signing. The
trainee verified that products are of the right quality, size and quantity and
meet the specifications. When goods have been received they are stored under
proper conditions to ensure quality until time of use. Proper storage reduces
the growth of microorganisms that may cause deterioration and lead to loss
due to wastage

Purchasing

Purchasing is an activity concerned with the acquisition of products; it is often

described as obtaining the right products, in the right amount at the right time
and right place. It is concerned with the control of raw materials

Restaurant

The trainee performed the entire miss en place before service commenced in
the restaurant. This included polishing cutlery and washing water glasses.
Welcoming guests and showing them to their tables was also done by the
trainee.

The trainee learnt to take orders and serve guests their meals.
 BAR

The trainee learnt how to serve alcoholic and non alcoholic beverages.
Beverages are served from the right. Draught or bottled beer should be poured
slowly down the inside of the glass. The trainee was also involved in handling
cash.

Front office department

The trainee learnt to be responsible for safety and security of guests and their
belongings in terms of keys and health as a first aid kit was always kept handy
at the front office.

During night audit the trainee;

• Completed outstanding postings.

• Reconciled room status discrepancies.

• Balance all departmental accounts.

• Verify room rates.

 Housekeeping

Duties performed by the trainee while in the rooms division were mainly,

Bed making; this involved aerating the room, making the bed, cleaning the room
Fill in the room status list and hand it to the front office

CHAPTER THREE
S W O T analysis is an analysis of the strengths, weaknesses, opportunities and threats of
an organization. It analyze the internal strengths and weaknesses, opportunities threats by
its external environment. The trainee did a S W O T analysis of the food and beverage
department.

Strengths

The hotel has a spacious dining area where guests can enjoy their meals freely and
comfortably. The restaurant has a sunken area where those guests who enjoy privacy
can have their meals quietly.
Weaknesses

The hotel is a department meant to train students but the staff is not qualified
academically. For instance the current chefs in the kitchen were upgraded or
promoted from being porters to chefs.

The menu is very limited mostly sauté potatoes are served for breakfast, roast
chicken and beef for lunch and dinners. This becomes monotonous for a guest
staying in for a long period.

Equipment shortage: for instance the stores department does not have a scale to
weigh in order to verify the purchased goods. Suppliers for vegetables just bring
packaged items already weighed and the stores department can’t do anything to
prove whether it’s correct, suppliers will take advantage of this.

Opportunity

The hotel is surrounded by farms thus making it an advantage as there is no

monopoly from suppliers. There is room to choose the best supplier with
affordable rates. Also suppliers try to lower their prices to bid others and thus an
advantage to the hotel. The university also have a farm nearby which at times
provide vegetables.

The departments benefit from functions organized by the university, this increase
revenue as guests come in and eat. For instance functions like the graduation
ceremony held at the university

Threats

High competition with fast food outlets which offer lower prices, these include
Chicken Inn, Food Express, Pizza Inn, and Nandos. These food outlets have a
 high market share and also enjoy economies of scale. The names market
themselves.

Location is a biggest threat, comparing to its competitors who are located in the
town Centre or central business district.

CHAPTER FOUR
An evaluation of the whole industrial attachment exercise in relation to
theoretical and practical work covered at the coHotelThis chapter is going to
focus on challenges and problems faced by the trainee during attachment and
put forward recommendations to the department and the respective
organisation.

Challenges and problems faced by the student.

• The biggest challenge was that the trainee had no schedule for the attachment
from the human resources manager, such that the trainee had to relocate on her
own causing congestion in other departments. This meant that the trainee had to
delay in one department most of the time.

• The trainee was never given an opportunity to work as a section supervisor nor as
a manager.

• There was no room for the trainee to show what was learnt and practiced from the
university. Every day the menu was laid down by the food and beverage manager
and the trainee was asked for suggestions.

• The trainee faced a challenge of performing multiple tasks; this hindered the
trainee’s progress. For instance whilst working in a certain department the food
and beverage manager would shift the trainee to go and spend the day scrubbing
the floor. This occurred on several occasions.

• Trainee was tasked to do all the dirty jobs at the hotel, like cleaning the staff
canteen every day before work commenced. This led to overworking.
• Lack of commodities hindered progress; this restricted the trainee from having
knowledge of how to prepare certain dish

Overall recommendations to victori ripples Hotel

There is need for technological advancement at the Lodge. There are no mechanized
systems, almost everything is done manually, all departments need to be
computerized and inter liked. The HR
department must have a schedule and handle the attachment. programmed. The HR
manager must have regular meetings with trainees to check on progress and any
useful suggestions aimed at improving the hotel's service deliver.
The hotel should utilise all its revenue generating areas which are lying idle these
include the coffee bar, the phone shop and internet facility.
The hotel also needs to furnish the conference rooms with quality fittings And equip it
with gadgets like computers and projector
There is need to improve on service in the restaurant as well as in the kitchen. Meals
served in restaurant are not worth what they cost.
The hotel should strive to increase the number of rooms by building lodges chalet’s
Near the river. Competitive purchasing is necessary to maximize profits.
CHAPTER FIVE

Conclusion

It was a great honour for the student to have a real experience of what actually transpires
in the industry. The student was groomed and gained a lot of experience and skill through
the various department covered at the parliament. The trainee benefited professionally
during the period of the industrial attachment through career guidance from colleagues in
all the departments. Much of what was learnt at the college proved to be very useful in
the work related learning at the hotel.

The trainee was academically equipped through modules from the marketing executive
and the human resources and administrations office. All the same it was reciprocal as the
hotel benefited a lot from the trainee as there was a shortage of staff especially in the
food and beverage department. This relieved pressure from the parliament.