IT REPORT DONE MINISTRY OF COMMERCE AND INDUSTRY

REPORT ON STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES)

CARRIED OUT AT

EBONYI STATE MINISTRY OF COMMERCE AND INDUSTRY ABAKALIKI

TO THE DEPARTMENT OF BUSINESS EDUCATION

IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR

BED 303 (SIWES)

TABLE OF CONTENT

Introduction

Objectives of SIWES

Establishment posted to/preliminary report

Brief History of the Ministry

Organizational structure of the ministry

Duties of the departments

Department deployed and schedule of duties

Experiences acquired during the programme

Challenges encountered during the programme

Recommendation

Conclusion

References

INTRODUCTION

            The Students Industrial Work Experience Scheme (SIWES) is a skill training programme designed to prepare and expose students of the university to the industrial work situation they are likely to meet after graduation. The need for the establishment of the scheme arises when there was a growing concern among industrialist that graduated of institutions of higher learning lacked adequate practical background required for employment in industries. Thus, the opinion that the theorical education in the higher institutions was not responsive to the needs of employers of labour.

             In line with the foregoing, SIWES programme was designed to bridge the perceived gap existing between theory and practice of Engineering and Technology, Science, Agriculture, Medical, Technical and Vocation Education Programme. So as to acquaint students with the skills needed in the industries after graduation.

            The programme is funded by the Federal Government of Nigeria and jointly coordinated by the National Universities Commission (NUC), Industrial Training Fund (ITF), and the industries to form part of the approved minimum academic standard in the various degree programmes for all Nigeria Universities. The programme lasts for six months that is twenty four weeks in every semester of 300 levels. Before the commencement of the exercise students are being posted by the institution or given opportunity to find their place of attachment and the exercise is well supervised by the institution based supervisors and the industrial training fund supervisors to make sure the students are punctual in the various departments/units of attachment.

            The programme Students Industrial Work Experience Scheme (SIWES) offers Business Education students as well as other participating departments, the opportunity to acquire skills and experiences in the course of study in any tertiary institutions they find themselves to enable them work effectively and efficiently in the ministries, private establishments, government organizations, ministries and also be self employed after graduation. This makes it necessary for every prospective students of vocational education to participate in the SIWES programme.

OBJECTIVES OF STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES)

i.          Provide an avenue for students in the university to acquire industrial skills and experience in their course of study.

ii.         To prepare students for the work situation they are to meet after graduation.

iii.       To expose students to work methods and techniques in handling equipments and machinery that may not be available in their institutions.

iv.        To provide students with an opportunity to apply their knowledge in real work situation there by bridging the gap between theory and practical.

v.         To make the transition from school to world of work easier and enhance student’s contact for later job placement.

vi.        To enlist and strengthen employers involvement in the entire educational process of preparing university graduates for employment in industry.

ESTABLISHMENT POSTED TO/PRELIMINARY REPORT

            We were nine (9) Industrial students posted to the Ministry of Commerce and Industry, Abakaliki, Ebonyi State to carry out our industrial training.

            On our arrival at the Ministry of Commerce and Industry, we were asked by the Public Relation Officer (PRO) to register our names and signed in their visitor’s register. Therefore, we were taken to the head of Administration (Mr. Ofia U.O.) for introduction. When we reported to the administration office, we presented a letter that was given to us by the school to him, and stated clearly to him. He conducted an interview on us to know our different options and also to know those that can operate computer. We were told to come back for a feedback the following day.

            On the 2^nd day he took us to the Permanent Secretary for introduction. We were warmly welcomed by the Permanent Secretary. He collected our posting letter. Thereafter, he gave us orientation about the ministry and handed us over to the Head of Administration for further documentations and posting. Out of nine (9) of us three (3) were deployed to Finance & Account Department, while four (4) were deployed to Commerce Department, one (1) was deployed to (PRS) Planning Research & Statistics Department and one (1) was deployed to industry department. I am one of those three (3) that was deployed to Finance and Account Department.

BRIEF HISTORY OF MINISTRY OF COMMERCE AND INDUSTRY

            The Ministry of Commerce and Industrial is situated at Ebonyi state Government secretariat complex opposite unity square, P.M.B. 136.

            The ministry was established after the creation of Ebonyi state on the 1^st October 1996 from the old Enugu and Abia state. The new Ebonyi State Government started through the appointment of Sole Administrator for the state in the person Commander Walter Aye Faghabor. The government took off by the establishment of some basic ministries such as Ministries of Justice, Education, Women Affairs and also Ministry of Commerce and Industry.

            Honorable Commissioner is the political head of the ministry, and the first honorable commissioner in this Ministry of Commerce and Industry was Hon Anyim Ude and the present one is Dr Ifeanyi Ike.

            The Ministry of Commerce and Industry is performing the functions of initiating, developing and implementing several industries and commercial policies. It is also mandated the responsibility to cover small and medium scale enterprises as well as cooperative matters while coordinating export and other commercial activities in the state.

SCHEDULE OF DUTIES IN DIFFERENT DEPARTMENTS OF MINISTRY OF COMMERCE AND INDUSTRY

            In the ministry of commerce and industry Abakaliki Ebonyi state, there are seven major departments and sub units headed by directors/H.O.D and H.O.U’S which includes:

-           Administration and Supplies Department: As the name implies, it deals with the staff welfare, handling of correspondence both in and out and general services of the office. They are also in charge of checking the files of the retired staff, promotion and interview in the office. The department is sub-divided into three units such as: Personnel Unit, General Duties Unit and Registry Unit.

-           Finance and Accounting Department: This department is responsible for staff salaries, allowances, payment of staff claims and financial engagement that can be authorized by the permanent secretary/Hon. Commissioner and give report of it. They also assist all departments’ heads and elected officials with their budget expenditure and reports. The department is sub-divided into four units such as: Payroll unit, Cashier Unit, Internal Audit Unit and General Duties Unit.

-  Cooperative Department: This department assists in organizing the members of the public into                                                                                                                      cooperative societies, so as to avail them the opportunity to benefit from micro-credit facility, the government is operating. The department is sub-divided into four units such as: Extension Service Unit, Annual ALC Unit, Legal Statutory Matter Unit and Revenue CTCS Unit.

-           Commerce Department: This department is in charge of registration of business premises. They also, amongst other functions, participate in organizing trade fairs both local and international. Thus, operate with three units headed by the Hou’s. They are: Trade Regulation Unit, Registration of Business Premises Unit and Trade/Export Promotion Unit.

-           Industry Department: This department of industry supervises companies where the state Government has investments. They are also in charge of monitoring the State Government Companies that are under construction and also advise Government on the policy and towards the establishment of new industries such as creating attractive and conducive investments environment. It operates three units such as: Sold Mineral Liasion Unit, Technical Service Unit and Fund for Small Scale Industry Unit.

-           Finally, New Department (Funds for Small and Medium Scale Enterprise Department): This department was added newly last year ending after the Central Bank of Nigeria (CBN), Abakaliki branch, in collaboration with the Ministry of Commerce and Industry, Abakaliki mounted a sensitization workshop on CBN deliverables and products (Grants, loan, etc.). The Department became one of the departments in the Ministry of Commerce and Industry Abakaliki making it seven departments.

            This new department deals with the research on development of Entrepreneurial business (small scale business), feasibility study, training of small and medium entrepreneurs, information, granting of loans, federal grants and other forms from international organization.

DEPARTMENT DEPLOYED AND SCHEDULE OF DUTIES

            On the various Departments I mentioned above, I was posted to the Department of Finance and Accounts headed by Mr. Igwe K.O. where I carried out the underlined functions.

i.          During the period of my attachment I complied with office records and update the files.

ii.         I sometimes reproduce and update many letters already typed that was sent to other department/establishment as the need be.

iii.        Sorting and distributing incoming mails and organize out going mails.

iv.        Attending to inquires and providing necessary information to the visitors.

v.         I also assisted the senior clerical officer and other staff in the administrative function.      

PROBLEMS IN THE OFFICE

IRREGULARITIES: This means being contrary to rules or to what is normal. It is also anything outside the norms in the office.

CAUSES OF IRREGULARITIES

i.          Human errors

ii.         Abuse of authority

iii.       System and control breakdown

iv.        Management exception

1.         Cash Handling: What is cash? Cash is money in coins, cheques or other document that can be converted to unit.

CASHERY ACTIVITIES

-           Receiving cash

-           Issuing receipts

-           Paying out money

-           Recording and analyzing information 

-           Vouchers and financial documents

2.         Balancing the Cash Document

i.          Cash summary

            ii.         Safe guarding cash

iii.               In location & corrections

iv.        Planning for security and communicating to HOD Account.

QUALITIES OF A GOOD CASHER

1.         Moral uprightness

2.         Integrity and honesty

3.         Uncompromising dedication to duty

4.         Hardworking

5.         Ability to work under pressure

6.         Sharp memory

7.         Use of initiatives

8.         Discipline and courtesy

9.         Pro – active

10.       Willingness to advance, update the financial record

11.       Showing first dynamic impression in appearance

ETHICS OF ACCOUNTING PERSONNEL’S

These are the moral principles or rules that govern or influence someone’s behaviour as an accountant.

PROFESSIONAL ETHICS

1.         Secrecy

2.         Avoidance of the use of abusive language

3.         Sustaining trust or confidence

4.         Proper dressing & decency

5.         Courtesy to response

6.         Tactful in handling issues

7.         Inter – personal skill

8.         Avoid unethical conduct like drinking anyhow in the public

9.         Loyal to authority

10.       Being very careful on cash movement

DEPARTMENT OF ACCOUNT’S ORGANOGRAM

HOD fin & Accts

  ¯ ® Internal Audit

Payroll

¯

Cashier

¯

Corp members                      A/c clerk & messenger       I T student

            The permanent secretary is the first in the flow at authority because he is the one that approves any financial record in the ministry. And he is followed by HOD who is the accountant of the ministry and the internal auditor who is the one that goes through all the financial record to make sure it corresponds to the amount allocated to the ministry. Next is the payroll officer and the cashier.

EXPERIENCE ACQUIRED DURING THE PROGRAMME

            This training is an added advantage to my career as a secretarial student. I can now receive mails, register them and dispatch them to the appropriate office. I learn how to retrieve files/mails from the file cabinet/steel cabinet, I proved upon my typing speed with the opportunity accorded me in the department. I learn how to duplicate a typed document using the photocopying machine and also how to make use of letter headed paper in printing out already typed letter.

            I was exposed to materials used for working in Finance & Accounts Department. This material includes:

-           Cash book

-           Budget book

-           Claim form

-           Personal Emoluments Record form

-           Other payment/payment voucher

            I was exposed to a book known as Cash Book which is called TREASURY CASH BOOK. It has 20 columns and the columns are divided into two sides: Debit and Credit side.

            I was exposed to another book known as Budget Book. This book contains the names of all the staff and their annual salary under each department in the ministry. There are (2) two types of Budget in the Government:

-           Capital budget: It fund is made for roads building while

-           Current budget: It fund is made for the staff spends on motor vehicle like fuel payment.

            I was exposed to another book known as Claim Form. It is a form filled by an individual for a particular activities performed in the government office in order to claim a certain allowances. Example; night duty allowance, overtime allowance and Annual year allowance. This claim form describes for activities perform which tells the government about the expenditure in order to get the allowance.

Also, I was exposed to Payment Voucher which is used in the government office to make payment in form of contract or supply. It has a department head where you will write the name of the ministry. It also has a departmental number which is the number of the voucher. It has paying station where the voucher is made. It also has payee full name and Address, Sub Head is also there where you will write the code given to the head. Note that every expenditure made in the civil service must be done through the voucher and also the signature of the receiver. G W means General Warrant, it is written at the financial Authority inside the payment voucher. PGW means Provisional General Warrant; it is vouchers that have not been received.

Finally, I was exposed to a book known as personal Emoluments Records form. P.E. is a form very important to payroll. It is basically used for salary payment/pension payment. It is being arranged from month of January to December i.e. yearly. It contains basic salary taxable, amount for the month, Gross payment and net payment. Therefore, it is updated individually every month for the salary. I learnt how to prepare this personal Emoluments form.

CHALLENGES ENCOUNTERED DURING THE PROGRAMME

            Despite the knowledge, experience and exposures acquire during the programme, there are challenges and problems encountered:

1.         INADEQUATE EQUIPMENT: It is expected that students should be posted to a well equipped organization where they can acquire expected competency. But on the contrary in the ministry of commerce and industry, I begged to use the computer system which is the only equipment available in the ministry, but it was never available to my use.

2.         FINANCIAL PROBLEM: During the programme I encountered financial problem, the student find it difficult to provide transport fare every day because there was no financial assistances from anywhere and this made me at times let go off certain things so as to endure that, yet I attend work everyday.

3.         REJECTION: This is a common problem student suffered during placement. On our arrival to the ministry, we were told that the ministry had stopped receiving students on industrial training, but after sometimes of pleading, we were accepted.

RECOMMENDATION

Despite the great Job that SIWES is doing, there are still some areas requiring attention for effective acquisition of skill which is the main aim of SIWES. They include the following:

i.          There should be an agreement between the institution and the ministries because some times the students are being rejected because the establishment where they have being posted are not aware of their coming.

ii.         The institution should ensure that students are posted to the establishment where expected standard of experience can be achieved.

iii.       Finally, supervision should be done on regular basis, this will help increase the consciousness and commitments of student’s interest about the work since the supervisor could visit at anytime, and this could also help the student by confiding in his lecturer about his challenges in the work place, and with proper advice, he will be encouraged to put in his best.

CONCLUIONS

            The Student Industrial Work Experience Scheme (SIWES) had not only exposed me to the globe, it has exposed me to various office documents such as cash book, payment voucher, photocopying machine, stapling machine, file cabinet, computer etc. which made it easier for me to carryout what I had learnt in school practically.

            The programme has also exposed me to the procedures of handling incoming and outgoing mails in an office. It exposed me to great people in the society and thereby helping to overcome inferiority complex and harassing my desire to be great and possibly greater.

            The individual training programme has widened my understanding of real work situation and I am happy that I have undergone such a programme.

REFERENCES

Okoli, B.E. (2009). lecture note on job placement in Business

         Education.

NUC, (1996). SIWES job specification Enugu udo and partners.

Nwosu, B.O. (1996). office management in Nigeria Baloz

           published INC Owerri Nigeria.

Azuka, E.B, Kano, I.N. and Nwosu, B.N. (2006). foundation of

          Business Education in Nigeria Datanord Publication, Oko

          and Aba.

Azubuike, R.N.(2004). Enployment conditions and Job

           satisfaction of business educationteachers in Anambra

           State. UNN:Published ph.D.thesis.

Kotter, P. and Ketter, K.L.(2006). Marketing Management

         (twelfth edition). India:prentice hall.

Agwu, S.N.(2005). Strategies for teaching the arts and social

         science s. Enugu: pan African publishers.

  

EBONYI STATE UNIVERSITY

P.O. BOX 53

ABAKALIKI

REPORT ON STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES)

AT

NKWEGU UGBALA GRAND ARENA

EBONYI STATE

PRESENTED

BY

OGBONNA CHIGOZIE PERPETUAL

HOME ECONOMICS (EDUCATION) EBSU/10/56571

IN PARTIAL FULFILLMENT OF THE REQUIREMENT OF THE COURSE HEC 301

SUPERVISED BY

DR. MRS. IGBA

DATE: 4^TH JUNE, 2013

DEDICATION

To Almighty God who see me throughout my Industrial Training and to my beloved brother Mr. Kenneth Ogbu and my family in general

ACKNOWLEDGMENT

I thank God Almighty for his guidance and grace that kept me all through my Industrial Training period. I am extremely grateful to my brother Mr. Kenneth Ogbu for his financial and moral support during my Industrial Training Programme. I also want to thank everyone that contributed to the success of my Industrial Training, my Industrial Training supervisor Dr. (Mrs.) Igba my colleagues, Mr. David Oboke, Ifeanyi Okeke, Mr. Chukwudi Omebe, Ogbonna Ekene, Ogechukwu Eze, Mr. Chinedu Nwokwu, Ogbu Sunday, Ogbu Obinna, Co – workers and my relatives   

REPORT OVERVIEW

Industrial training attachment entails practical work which exposes the student in various discipline the necessary practical oriented work that is meant to teach and equip student to what they suppose, be aware practically as it revolve their specific discipline study. This paper tries to review the workshop experience that took place at Nkwegu Ugbala Grand Area located at 198 old Enugu Road Abakaliki Ebonyi State. The paper ended up in gathering up the practical knowledge gained during the Industrial Training Programme at Nkwegu Ugbala Grand Area     Secondly, it entails the activities that took place during my Industrial Training that lasted for a period of 6 months and knowledge achieved: problem encountered, possible solution and conclusion.

TABLE OF CONTENT

Title page

Dedication …………………………………………………………………………     i

Acknowledgement …………………………………………………………… ii

Table of content …………………………………………………………………        iii

CHAPTER ONE

1.1    Introduction ……………………………………………………………  1

1.2       Objectives of the programs ………………………………………        2

CHAPTER TWO

2.1       Description of the establishment of the attachment ……         3

2.2       Objectives of the establishment ……………………………………    3

2.3       Organization structure including the organigram of the establishment …………………………………………………………        4-7

2.4       The various departments/ groups/ sections in the establishment and function …………………………………………  8-9

CHAPTER THREE AND FOUR

Report clearly on work actually carried out with clear statement on experience acquired …………………………………………………………   10-21

CHAPTER FIVE

Summary, conclusion and recommendation

Problems encountered during SIWES, recommendation, conclusion and summary of attachment activities ………      22-26

CHAPTER ONE

1.1       INTRODUCTION OF INDUSTRIAL

The Industrial Training program or student Industrial Work Experience Scheme (SIWES) is appreciable skills programme designed to equip students to the real life working experience. This scheme is a program involving universities, polytechnics and technical colleges and students of various institutions in the country. The student Industrial Work Experience Scheme (SIWES) is funded jointly by Industrial Training Fund (ITF). The Training lasts for six months. The theory and practical aspect is being joined together in the programme in order to find out how things are being done. In theory, we are to read novels, books, but in practical we have to known how to do things by ourselves practically. That is why home economics department has seen it as a step forward of progress by sending their student to embark on it.

OBJECTIVES OF THE PROGRAMME TO STUDENT

Industrial training (I.T) provides an avenue for student in an institution higher learning to acquire industrials skills and experience in their course of study.

1.         It will help student to gain increased maturity and understanding of the workplace.

2.         The programme teaches the student on how to interact effectively with other workers and supervisors under various conditions in the organization.

3.         The students will have chance to evaluate companies for which they might wish to work.

4.         It exposes students to work methods and techniques in handling equipment and machines that may not be available in educational institution.     

5.         The programme teaches the students on how to in to interact effectively with other workers and supervisors under various conditions in the organization.

6.         The students will the chance to evaluate companies for which they might wish to work

CHAPTER TWO

DESCRIPTION OF THE ESTABLISHMENT OF THE ATTACHMENT

Brief History of the Establishment

2:1:2 .The establishments named Nkwegu   Ugbala Grand Arena is situated at 198 old Enugu Road, mile 50 Abakaliki. The Grand arena was established in 2010 but was officially open by 14^th February by the managing director ARC. Edward Nkwegu (KSJ).There are four subsidiary tents in Grand Arena like love tent, hope tent, faith tent, peace tent, all this tent are mainly used for events hosting.

2:2 OBJECTIVES OF THE ESTABLISHMENT

The major areas of operations undertaking by the establishment are

1.         for event planning and social function organizing centre.

2.         Relation and recreational centre

3.         Provide excellent children’s play park

4.         Fast food, restaurant, drink and bar

5.         Provide in and out door catering services

2:3 ORGANIZATIONAL STRUCTURE INCLUSING THE ORGANIGRAMOFTHE ESTABLISHMENT

This tower of unity organization named Nkwegu Ugbala Grand Arena event centre was located at NO 198 old Enugu Road, mile 50 Abakaliki where I did my industrial training. Fast food and restaurant which is used for the African dishes, is event hall, play ground sections for children and they also have bar section.

ORGANIZATIONAL CHART OF NKWEGU UGBALA GRAND ARENA TOWER OF UNITY.

 

MANAGING DIRECTOR (MD): is the owner of the establishment or organization. He is the general overseer of the organization who has the right to finance and finalize every decision in the company and payment to his workers.

ADMIN OFFICER: this is   them most senior employee within the chief executive officer. She is responsible sidle for management of business affairs of an organization.

HOD FAST FOOD: this is the head of department in charge of where pastry is been prepared and served to customer.

HOD restaurants. This the head of department flat seek to come where food are preferred and served.

H O D EVENT: this is the Head of Department who is in charge of events, planning’s children’s play area, the decoration hall etc

AUDITOR: this is a person that cheek, monitor and calculate stock in each department, also sub charge staff if there is any thing missing.

ACCOUNTING: is a person in charge of keeping all the list of expenditure and income earned in a company are responsible for payment of workers in Grand Area.

STORE KEEPER: is a person responsible for purchasing and keeping records of all purchased items in Grand Arena.

P R O: is a person that welcomes information, distribute information to the various Departments where the need arises.

CASHER: These sections seek to take care of the money transferred from department fund and keep record.

RECEIPTIONIST: is a person that sits the front desk and welcome the costumer and know what they want.

SALES PERSONEL: this is a person that cares for sales and services to customer in the company.

SECURITY: they are the people securing the Nkwegu Ugbala Grand Area also safe guard the environment against external body.

CLEANERS: they are the people that keep the environment tidy, cut grasses e t c.

COOK: they are in charge of producing, manufacturing, preparing all kinds of dishes in the company.

THE VARIOUS DEPARTMENT OR SECTIONS IN THE ESTABLISHMENT AND THEIR FUNCTION

1.         Fast food section

2.         Restaurant section

3.         Event

4.  Bar

5. Counter section

6. Pop corn section $ ice cream section

i.          FAST FOOD SECTION: this is a place where all production are made especially the pastries like ice cream pop com , sausage Roll  meat  pie and chin-chin  it is also involve the production of both continental and African dishes like fried rice, jollof rice,   moi-moi, coconut rice, rice, fried plantain vegetable salad, white yam egg sauce.

ii.         RESTAURANT SECTION: This a place where all various of food bath continental and dish and African dishes l like Ora soup, Okro soup, waterleaf soup, white  yam egg sauce.

iii.               BAR: Is a place where with alcoholic  and non alcoholic drink ,Sarnoff, star beer, Heineken etc

iv.               Event: This is a place events are been done. Example birthday party programme, wedding, dedication party etc

v.                  COUNTER SECTION: This unit is where all pastries, continental dishes & African dishes are sold and served to customers.

vi.               POP CORN AND ICE CREAM SECTION: This is a unit where ice cream and pop corn are produced and sold to customers.

CHAPTER THREE AND FOUR

Report clearly on work actually carried out with clear statement on experienced ground.

My exposure to the practical carried out at Nkwegu Ugbala Grand Arena has impart knowledge after venturing as a source of assistance in various department mostly in production unit and restaurant section.

            In the production unit where the produced foods snacks before sending them to counter unit for sale, I assisted them in producing meat pie, chicken pie, saucage roll, chin–chin etc.

            I also learnt how to measure things with scale. I equally learnt when making any pastries you have to add the ingredients one after the other when it is necessary.

            Finally, I can produce pastries like Saucage Roll, meat pie, chicken pie, etc. I can cook the following dishes such as fried rice, Jollof rice, Moi moi, Melon soup, Okro soup Ora soup, bitter leaf soup, vegetable soup and Ogbono soup

GENERAL EXPERIENCE ACQUIRED

My General experiences are as follow

1.         I learnt how to measure things with scale before their production.

2.         I learnt how to serve dishes both in public inside and outside

3.         I learnt how to produce different pastries ice cream chin – chin, Meat pie, chicken pie etc.

4.         I learnt how to prepare both African and continental dishes.

5.         I learnt how to operate baking machine, like oven, micro wave etc.

WHITE SOUP (Ofe nsala)

INGREDIENTS: I table spoonful of grinded uziza, fresh fish or meat, I table spoonful of grinded pepper, some leaves of utazi, I big onions, bulb of garlic (optional), I litre of water, 2 cube maggi/salt.

METHOD: boil clean water; grinded uziza, utazi/ pepper together, cut and grind onions and garlic, prepare meat and put with grinded ingredients into boiling water, add salt, allow to steam for about 15 minutes before adding fresh fish, leave it to boil for about 20 minutes avoid unnecessary stirring so that the fish will not break. Bring down fire and serve when hot.

MELON SOUP (OFE EGWUSI)

Recipe

¹/₂ milk cup of Mellon, 1¹/₂ litre of water, one full cooking spoon of red oil, grinded pepper, one bulb of onion (grinded) green vegetables (sliced) meat of fish, maggi and salt.

METHOD COOKING MELON SOUP

Grind Mellon dearly to a smooth paste; wash the cooking pot, put on fire, pour oil, and sliced or grinded onions to fry for few seconds, then add water and grinded pepper, cover the pot, allow to boil for 2 minutes, then add dried fish or meat, to cook for about 30 minutes, add grinded Mellon and stir to mix, add water and salt as the soup get thicker, finally, add your sliced vegetables. Serve with semovita or pounded yam.

BITTER LEAF SOUP (OFE ONUGBU)

Recipe

6 small size of cocoyam, 2 cube of maggi,  1 cake of locust beans (ogiri) onugbu or bitter leaf (washed ) I  bundle smoked fish and stock fish or meat, 2 cooking spoon of palm  oil, dried pepper (grinded) I teaspoon, water and salt to taste.

MEDHOD wash and boil the meat and stock fish for about 30 minutes to soften, peel and boil the cocoyam for 20 minutes till soft. Strain the cocoyam and pounded in a clean mortal to form paste, place a pot on the fire, add water and allow to boil. Add the palm oil, stock fish wash and remove bones from smoked fish, add crayfish, ogiri, pepper and cocoyam paste. Then stir and allow to boil for 10 minutes and add maggi, the washed onugbu leaf. Cook for another 10 minutes the soup should thicken by now. Add salt to taste as you serve with pounded yam or fufu.

OHA SOUP

Recipes

6 small size of cocoyam, 2 cubes of maggi, 1 cake of locust (ogiri igbo) 2 bundle of Oha leaves, uzuza, salt, pepper, palm oil, Cray fish, dry fish, meat, stock fish, and cocoa yam

METHOD

Cook the cocoa yam, pill it and pound the cocoa yam until its very soft, then pound the palm nut and extract the water, pour it in the pot, add your meat and stock fish, dry fish, inside the pot and then add maggi, salt allow it to steam small then add your grounded pepper and Cray fish, then allow it for some minutes to steam, then put your locust beans (Ogili Igbo) allow for some minutes and put your Ora leaf for some minutes and bring it down, then it is ready to dish out.

COCONUT RICE

Recipes

1 large coconut, 2 cups of rice, 2 large fresh tomatoes, 1 large onion, 2 cubes of maggi, meat, salt pepper seasoning.

METHOD

Break your coconut and remove the shell, cut coconut into sizable pieces, pour into blender, add water and blend till smooth sieve (to get juice) throw away the chaff, pour coconut juice into your pot, add slice onion and pepper, only if you like pepper and bring to boil, add your parboiled rice, maggi and salt to taste, reduce heat and cook till rice is soft as you want.

JOLLOF RICE

Recipes

3 cups of rice, meat (as desired) 4 large ripe tomatoes 1¹/₂ onions, 2 ripe pepper grinded, 1 tin tomatoes, water,  ¹/₂ nutmeg, groundnut oil, 2 cubes maggi, salt, Cray fish, curry

METHOD

Parboil your rice and wash and make your tomatoes paste and fry in oil, pour water in the paste and add your rice, allow to done then bring it down and serve.

FRIED RICE

Recipes

2 cups rice, 4 sticks of carrot, 1 large green pepper, liver, green beans, thyme, ½ grinded nutmeg, 1 large onions, garlic, vegetable oil, salt, seasoning, butter, 2 cubes of maggi, curry, meat.

METHOD

Parboil rice for 5 – 10 minutes, wash to reduce starch contents and dirt, put a pot on the stove or Gas cooker then add groundnut oil and butter, heat for 5 – 10 minutes, add onions, fry a while, add other ingredients fry again for 5 – 10 minutes. Then pour the parboiled rice and meat, thyme and curry stir, finally, add maggi and salt to taste.

NB: The cubed liver should be added last.

BOILED YAM EGG SAUCE

Recipes

1 small yam, 2 stick carrot, green beans, 2 eggs, groundnut oil, 2 fresh pepper, punkin leaf, salt, maggi, onions, 3 large fresh tomatoes

METHOD

Pell yam and cut it as your desire, cook it like 15 – 18 minutes then bring it down.

Egg sauce; heat groundnut oil very well then add onions and the slice fresh tomatoes and allow it like 10 – 12 minutes, then add all the slice green beans, carrot, pepper, punkin leaf then cover it like 3 minutes, lastly put egg and mix everything together, then bring it down and serve.

ICE CREAM  

Recipe comelle (vanilla and strawberry) sachet of milk, bag of pure water 2 spoon of vanilla flavour, a spoon of condense milk.

METHOD

How to produce ice cream comelle : 2: 5kg either vanilla or strawberry mix it with 9 sachets of pure water or 3 litres of water then put half sachet of  real milk or peak milk any milk stir it to your satisfaction then put 2 spoon of vanilla or strawberry flavour stir it and then put condense milk stir it and allow for about 5 before  you now pour it into the machine then freeze and serve.

MEAT PIE    

Recipes

Butter (1kg), 2 eggs to brush, 2 kg of flour, meat, 2 bulbs of onions, 4 cubes of maggi, baking powder (6 table spoonful)    1kg of potatoes, 4 sticks of carrot, curry and flavour.

METHOD

Peel potatoes, carrots and wash very well and slice into tiny bits, slice the meat into small bits, add curry, maggi and salt, slice onion to season, add flavour preservative and salt to taste. Boil for 15 minutes with little water and keep aside.

PASTRY PREPRATION

Sieve the flour into a clean basin and butter with baking powder mix together and add salt to taste, then add water to form a dough. Spread dry flour on the table before putting the dough on the table to prevent sticking to the table, cut the dough into small sizes, roll with a rolling pin or bottle, fill with sauce and fold over. Break the row egg into a bowl, use brush or folk to brush the surface of the meat pie. To design the edges and arrange in an already oiled baking pan, bake in a hot oven for about 45 minutes and then reduce after 15 minutes it’s done.

CHIN CHIN

Recipes

Flour 1kg, Butter 350 grams, sugar 100gram, Egg 3 pieces, milk 50 gram nutmeg ½ seed, salt level tea spoon, flavour   ½ of the cover.

Method of preparation

Sieve flour into a bowl, add baking powder, sugar, grinded nutmeg, flavour and a pinch of salt mix thoroughly then rub with butter (using both hands) then add beaten eggs and milk   with little water to form dough, mix thoroughly all together, grease a clean dough on it, then roll out and cut small I big sizes and fry in a deep oil until slightly down.

MOI MOI

Recipes

2 milk cup of beans, I large size of red fresh pepper,2 medium size of tomatoes,  I Large size of onion, I milk cup Cray fish (grinded) , ¹/₂ nut of nutmeg(grinded), 2 cubes maggi chicken, 2 boiled  egg (cut into slices) ¹/₄ kg of biscuit bones, 5 tablespoon of vegetable  oil, salt to taste and water.

METHOD/PREPARATION

Soak 2 milk cups of beans in water, for about 5 minutes to soften the skin, then wash and peel the skin, blend with a blender  or pepper grinding machine  to a smooth paste also blend your tomatoes, pepper and grinding  machine to smooth paste also blend  your tomatoes, pepper and onions, grind I Milk cup of crayfish, ½ minutes  of nutmeg also grinded along side with the soaked peeled  beans, add little water if too thick, not watery but lightly, then add 5 tablespoon of vegetable oil and stir very well finally, add maggi chicken and salt to taste, then stir with a wooden spoon.

NB: wash and cook ^1/₄ kg of biscuit bone with little water and 1 cube of maggi and keep aside, the boil 2 eggs, allow to cool and cut into sizes keep aside. Then pour the mixture of the blended beans and ingredients into a round plastic container or milk cups and insert 1 or 2 biscuit bones and sliced eggs one into the cup (pour the mixture half milk cup, not to the brim before inserting the biscuit bones and sliced eggs one after another) boil with in a pot to 100 degree centigrade and put the container and cover the pot to cook.

POPCORN

Recipes

Maize 1 milk cup, a punch of salt, vegetable oil, sugar.

Note: when you use a cup of maize (corn) use 2 table spoonfuls of vegetable oil and salt to taste

METHOD OF PREPARATION

Put the two table spoonful of vegetable oil into the pot, pour a cup of corn then add a pinch of salt and sugar to taste. Cover the pot; shake the pot continuously as soon as it begins to pop, until it finishes popping.

CHAPTER FIVE

5.1       PROBLEMS ENCOUNTERED DURING SIWES

There are numerous problems I encountered during my Industrial Training Programme at Nkwegu Ugbala

THE MAJOR PROBLEM ARE:

1.         PROBLEM OF SECURING A PLACE OF ATTACHMENT: I had most of problem searching for a place of attachment for my Industrial Training because most companies rejected my request giving one reason or the other that they don’t want I T student.

2.         FINANCE: The Company did not make provision to pay IT student nor do they draft any allowance, packages so as to lease the expenses for the six months programme.

 3.        INACCESSIBLE MACHINES: The I T students were not giving the opportunity to operate most of their machine they will rather ask you to watching them and learn.

4.         PROBLEMS OF LIGHT: The Company normally have light problem. Most of the machine that they are using cannot function without light and cannot function without light and we cannot bake throughout day unless if there is light.

5.         INADEQUATE FACILITIES: The Company or establishment did not provide enough facilities and equipment which make the programme to be difficult for me because the company or the establishment didn’t provide accommodation for I T students.

RECOMMENDATIONS

1.         The Industrial Training Fund should compile list of employer’s available training places for industrial attachment and forward the list to the coordinating agencies.

2.         The Company should be willing to accept and encourage student that are seeking for SIWES placement in their company.

3.         The Company or establishment should also grant access to student to make use of their machines to know how to operate and make use of their machineries.

4.         The Company should pity student by providing small allowance package to help them finance themselves during their Industrial Programme.

5.         The establishment should provide adequate facilities to make the programme enjoyable for student.

6.         The Company or the establishment should do something about their light so that it will not disappoint them when they are making use of it.

CONCLUSION

In conclusion I am saying that SIWES programme should be lasted to a period of eight months in order to learn, acquire more practical experiences that will help me as a student and also in life. My Industrial Training was very educative and enjoyable because the programme exposed me to learn many things and to be self reliance without depending on anybody.

SUMMARY

Student Industrial Training Scheme (SIWES) provide student with appreciable skills designed to expose or equip them with real life working experience. Student gain increased maturity and understanding of the workplace and a better understanding of your own career goals and for the progress of the nation.

            This report contains and gives a detailed explanation of all the activities carried out by me, Ogbnna Chigozie P. at Nkwegu Ugbala Grand Arena Company in Ebonyi state.

The report explains briefly the details of all the activities with each project been involved in outlined under each chapter. Chapter 1 started with general background knowledge and objectives of the SIWES programme chapter 2 of the report talk about the general description of the company and service chapter 3 and 4 give the a detail of the activities carried out during the programme and all the knowledge acquired then chapter 5 explained the various problems encountered, recommendation to those problems at the end, conclusion are drawn.

DEDICATION

            To God Almighty who made it possible for me to pass through my Industrial Training Programme successfully. And to my parents Mr.& Mrs. C. E. Ajaegbu who have been great to me.

ACKNOWLEDGEMENT

            All Glory goes to Almighty God who kept me safe through my Industrial Programme. I am greatful also to my parents who have been strongly on my side both religiously, academically and socially; they did everything humanly possible to ensure quality education for me. I thank my brother Henry Igwe, he been so supportive am so greatful.

            I also thank everyone that contributed in one way or the other to my success through the programme, my Industrial Training Supervisor Dr. Mrs. Igba, Mrs. H.A Njoku, Mr. Nwancho, my manager Mrs. O. Z. Amaechi, my co – workers and friends.

REPORT OVERVIEW

            Industrial training attachment entails practical work which exposes the student in various discipline the necessary practical oriented work that is meant to teach and equip student to what they suppose, be aware practically as it revolve their specific discipline study. This paper tries to review the workshop experience that took place at Salt Lake Hotel located at No. 35 Offia Nwali Street Azuiyiokwu Abakaliki Ebonyi State+. The paper ended up in gathering up the practical knowledge gained during the Industrial Training Programme at Salt Lake Hotel.

            Secondly, it entails the activities that took place during my Industrial Training that lasted for a period of 6 months and knowledge achieved: problem encountered, possible solution and conclusion.

TABLE OF CONTENTS

Title Page

Dedication ………………………………………………………………………………        i

Acknowledgement …………………………………………………………………    ii

Report overview ……………………………………………………………………   iii

Table of content ……………………………………………………………………    iv

CHAPTER ONE

1.1       Introduction …………………………………………………………………   1

1.2       Objectives of the programmes ……………………………………       2

CHAPTER TWO

2.1 Description of the establishment of the attachment ………           3

2.2       Objectives of the establishment ……………………………………    3

2.3       Organization chart of the establishment/company ………       4

2.4       The various Department/Group/Sections in the establishment and their function …………………………………     5 - 9

CHAPTER THREE AND FOUR

Report clearly on work actually carried out with clear statement on experience gained ……………………………………………………           10 - 16

CHAPTER FIVE

5.1       Problems encountered during SIWES, recommendation, conclusion and summary of attachment activities ………          17 - 21

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 Universities, Polytechnics and Technical Colleges and students of carious Institutions of Nigeria.

            The Student Industrial Work Experience Scheme (SIWES) is funded jointly by Industrial Training Fund (ITF). The Scheme completes part of the academics requirement standards in pursing the award of the degree of Bachelors of Science (B. Sc) in Home Economic Education in the Ebonyi State University. The training lasts for six months. The theory and the practical aspect are being joined together in the programme in order to find out how things are being done. In theory, we are to read electronic guidance, books, novels which concern deeply with sense of belonging especially in course of concern them in practical we have to know how to do things by our selves to enhance spirits of commitment in all we do. That is why, for efficient moving of this programme in conjunction with ministry of education has set a step that students should be going for these programme. Home Economics Departments has seen it as a step forward of progress by sending their student to embark on it.

OBJECTIVES OF THE PROGRAMME OF STUDENT

1.         Training in 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 correlation with members 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 view of its operations.

CHAPTER TWO

DESCRIPTION OF THE ESTABLISHMENT OF THE ATTACHMENT

BRIEF HISTORY OF THE ESTABLISHMENT

            The establishment Salt Lake Hotel is located No. 35 Offia Nwali Street Azuiyiokwu Abakaliki. Salt Lake was established in 2008, it is a private owned established by the managing director, Obinna Ogba. The establishment is in corporate with 7 major buildings such as the kitchen and laundry, the lodging centre, the club side, the gymnastic house.

2.2       OBJECTIVE OF THE ESTABLISHMENT:

1.         It provides a lodging centre for individuals

2.         For event planning and social function organizing centres

3.         It provides laundry services

4.         It provides gymnastic house for exercises and watch of weight.

5.         Its kitchen provides food and other edible substances for human consumption

2.3       ORGANIZATION STRUCTURE INCLUDING THE ORGANOGRAM OF THE ESTABLISHMENT

1.4       THE VARIOUS DEPARTMENTS/GROUP/SECTIONS 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.

2.         GENERAL MANAGER: The General Manager is the second 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.         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 activity that takes place in the kitchen.

6.         HEAD OF RECEPTION: The head of reception is in charge of the activities that is been run in the reception.

7.         HEAD OF HOUSE KEEPING: The head of house keeping is in charge of the activities in the rooms, he makes sure that things are the way they should be in the various rooms.

8.         COOK: The cook specialize in various duties like producing, Manufacturing, preparing different dishes to the Hotel.

9.         ASSISTANT HEAD OF RECEPTION: The assistant head of reception seconds the head of reception, he takes charge when the head of reception is absent.

10.       CLEANERS: The cleaner keeps the environment tidy, they clean the rooms and other places, they cut grasses, sweep and wash the places.

11.       DRY CLEANER: The dry cleaner, washes, dry and Irons the clothes of quests, they also wash the towels and bed spreads used in the rooms.

12.       CHIEF SECURITY: The Chief Security makes sure that there is enough Security, he directs the security people on how to be on alerts.

13.       SECURITY MEN: The Security Men guards the environment and makes sure that there is enough Security.

14.       ELECTRICIAN: The electrician repairs all the electrical appliances, and services the worn-out ones.

15.       PLUMBER: The Plumber’s repairs and fix things such as water pipes, toilet, sinks etc

16.       COMPUTER: The Computer operator does the typing of duties roaster, and other things needed to do with Computer.

17.       RESTAURANT: The restaurant server the prepared food to the customers, they are the people that also give information to the kitchen on what to prepare.

18.       BARMAN: The Barman serve drinks to customers.

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

RECEPTION: This is the place where guest and visitors go first when they arrive in the Hotel; they show the rooms to the guests and give them the attention needed for comfort ability. They know when the guest checks in and checks outs.

KITCHEN/RESTAURANT/BAR: The Kitchen is the place where all kinds of dishes like fried rice, boiled yam egg sauce, Afang Soup, Egusi Soup, Vegetable Soup etc are produced. The restaurants do the serving of the dish to the guest, while the bars serve drinks to the guest, alcoholic and non alcoholic drinks are sold there as well.

LAUNDRY: The Laundry section is where the clothes of the guests are been laundered including the bed spreads.

GYMNASTIC HOUSE: The gymnastic house (gym house) is where exercise are been done, there are machines that are been used for exercises in the Gymnastic House.

CLUB HALL: The Club Hall is usually used for Ceremonies and occasions like Birthday, Wedding, Child dedication etc it is used for events.

HOUSE KEEPING: The house keeping tides the rooms of the guest and the offices of the management.

CHAPTER THREE AND FOUR

REPORT CLEARLY ON WORK ACTUALLY CARRIED OUT WITH CLEAR STATEMENT ON EXPERIENCED GROUND.

            My having the true facts about the practice carried out at Salt Lake Hotel has exposed me to a lot of great experience after participating majorly as a source of assistance in various units mostly in the Kitchen and Restaurant Sections.

            At the Kitchen section, I assisted in producing the following dishes; Boiled Yam, Egg Sauce, Fried rice, A fang Soup Egusi Soup Ora Soup, Bitter leaf Soup, Yam Portage, Unripe Plantain Portage, Garnished Indomie with plain Omelette, Offal (Goatmeat) Pepper soup, Ogbono Soup, Jellof Rice, White Rice and Stew, Yam Chips with Egg Sauce.

            Finally, I can produce the above mentioned dishes. 

GENERAL EXPERIENCE ACQUIRED

My general experiences are as follows:

1.         I learnt how to serve dishes especially African dishes.

2.         I learnt how to prepare African dishes.

3.         I learnt how to make use of some of the equipments in the kitchen.

4.         I learnt about hotel management.

MAKING OF DISHES BOILED YAM EGG SAUCE RECIPES:

4 slices of yam, 2 fresh eggs, 5 seeds of fresh tomatoes, 2 seeds of pepper, ^¼ teaspoonful of salt, a cube of maggi, ½ onions, carrots, green beans, groundnut oil, some quantity of water. 

METHODS OF PREPARATION

            Peel the slices of yam, wash and boil. Slice the tomatoes, onions, and pepper. Cut the carrot and green beans. Then put the groundnut oil on fire, allow to heat, add the salt, put the onion and allow to fry a bit then pour the tomatoes, and allow to fry, then put the carrot and green beans and allow to fry then pour the beated egg into it and stir, then add the maggi and allow to fry for 2 minutes, then remove from the heat dish into a flat plate with the boiled yam.

WHITE RICE WITH STEW

Recipes:

3 cups of Rice, a tin of tomatoes, 8 seeds of fresh tomatoes, 4 seeds of pepper, 1 onion, groundnut oil, 1¹/₂ teaspoonful of salt, ½ kilogram of meat, curry leave, curry powder, thyme, 2 cubes of maggi, some quantity of water.

METHODS OF PREPARATION:

Wash the rice and parboil it, the boil finally put the groundnut oil on fire and add salt, onions and allow to fry, then put the grinded tomatoes and pepper and allow to fry, then add the tin tomatoes and allow to fry, then spice the stew with curry and thyme, after that you add the stewed meat, and add the curry leave and allow to boil, dish into a plate with white rice.

JELLOF RICE

Recipes:

3 cups of rice, a tin of tomatoes, 4 seeds of fresh tomatoes, 2 seeds of pepper, 1 onions, groundnut  oil, 1 teaspoonful of salt, ¼ kilogram of meat, curry powder, thyme, 2 cubes of maggi cube, carrot, green beans, and some quantities of water.

METHODS OF PREPARATION:

Wash the rice and parboil it, then heat the groundnut oil and add salt, onion and allow to fry. put the grinded tomatoes and pepper and allow to fry, then add the tin tomatoes and allow to fry, spice the stew with curry and thyme, maggi cube after pour the stew and rice with the stock (meat water) and stir, then allow it to boil, then fry the stewed meat, dish the rice with meat.

FRIED RICE

Recipes:

3 cups of rice, carrot, green beans, green pepper, 1 onions, ¼ nutmeg grinded, groundnut oil, butter, 2 cubes of maggi cube, thyme, ginger, curry, ½ kg of meat, and 1 teaspoonful of salt, some quantity of water, green peas, cabbage.

METHODS OF PREPARATION

Wash and parboil rice, wash and cut the carrots, green beans, green pepper, cabbage, ginger, onions, stewed the meat, with the liver. Then pour the parboiled rice into the stock (meat water) and allow to boiled, then heat the butter and groundnut oil add the carrot, green beans, green peas, green pepper, onion, ginger and allow to fry, then add maggi cube, curry and thyme, pure the cooked rice and stir then add the liver and cabbage and stir, dish in a plate.

YAM AND PLANTAIN CHIPS

Recipes:

2 slices of yam, 2 plantain, groundnut oil, ¼ onion, ¼ teaspoonful of salt, some quantity of water

METHODS OF PREPARATION:

Peel the sliced yam and plantain, cut the yam in a small rectangular shape and cut the plantain in cylindrical shape, salt the plantain and yam the heat the groundnut oil and pour the onions allow to fry and pour the yam after frying the yam, then fry the plantain, then dish in a plate and serve with Egg sauce.

YAM PORTAGE:

Recipes:

5 slices of yam, pumpkin leave, 1 onion, 1 dry fish, a seed of fresh tomatoes, 2 seeds of flesh pepper, red oil, small quantity of Cray fish, 1 teaspoonful of salt, a cube of maggi, some quantity of water, ½ cut of ripe plantain.

METHODS OF PREPARATION:

Peel the sliced yam and put in a pot and put on fire, then add water onions, fresh tomatoes, salt, Cray fish, pepper and allow to boil, then cut the ripe plantain and add to the boiling yam after 20 minutes cut the pumpkin leaves and add to the yam, then remove from heat and dish.

UNRIPE PLANTAIN PORTAGE:

Recipes:

4 unripe plantain, pumpkin leave, 1 onion, 1 dry fish, a seed of fresh tomatoes, 2 seeds of fresh pepper, red oil, small quantity of Crayfish, 1 teaspoonful of salt, a cube of maggi, some quantity of water.

METHODS OF PREPARATION:

Peel the plantain, put in a pot and add heat to it, then add water onions, tomatoes pepper, red oil, maggi, salt, Crayfish, dry fish, and allow to boil for 30 minutes then cut the pumpkin leave and add to the boiling plantain, then remove from heat and dish in a plate.

GARNISHED INDOMIE WITH PLAIN OMELETTE

Recipe:

2 Sachet of indomie, 1 fresh tomato, 1 fresh pepper, ¼ onion, groundnut oil, 2 Eggs, carrot, green beans, water.

METHODS OF PREPARATION:

Add water to the pot and apply heat, then allow it to heat very well, then add the indomie and allow to boil, then sieve it and put the empty pot on fire and add groundnut oil, onions, tomatoes, pepper, carrot, green beans, then the spices off the indomie and allow to fry then add the parboiled indomie and stir, then fry the Egg an remove from heat dish the garnished indomie with the plain omelette in a plate.

COSLOW SALAD

Recipes:

Cabbage, carrot, fresh tomatoes, green pepper, mayonnaise.

METHOD OF PREPARATION

Wash the cabbage, carrot, fresh tomatoes, green pepper in salty water. Then cut the cabbage, the carrot will not be cut in cubes but will be grated (sliced with grater), the fresh tomatoes will be sliced and the green pepper cut in cubes. Then the cabbage, carrot, fresh tomatoes, green pepper will be mixed together with the margarine and stir, then serve with either, Jellof rice or Fried rice                  

VEGETABLE SALAD

Recipes:

Mayonnaise, sweet corn, carrot, cabbage, cucumber, baked beans peas, green pepper, tomatoes.

METHODS OF PREPARATION

Wash your vegetable with little salt and slice into small sizes then after slicing arrange it finely by putting green peas, sweet corn, cabbage, green beans, green pepper, tomatoes, cucumber and mayonnaise and mix it properly so that it will be together.

CHAPTER FIVE

5.1       PROBLEMS ENCOUNTERED DURING SIWES

            I encountered numerous problems during my Industrial Training programme at Salt Lake Hotel.

THE MAJOR PAYMENT AREAS ARE HIGHLIGHT BELOW:

1.         LATE PAYMENT OF 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 brings about latest to duty.  

2.         PROBLEM OF LIGHT: light is the major thing 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. students.

4.         COMMUNICATION: There was poor and ineffectual information dissemination due to complex links in the establishment.

5.         POOR SECURITY: The establishment did not provide proper security, which makes the lives of I. T. students to be at risk Arm robbers do disturb at night most times which is a threat to the lives of I.T. students.

 6.        PROBLEM OF SECURING A PLACE OF ATTACHMENT: I had most of problem searching for a place of attachment for my Industrial Training because most establishments refused my placement request.

RECOMMENDATIONS

1.         The establishment should provide a very good security in the establishment for the comfort of the I.T. students, the guest and their main staffs.

2.         The establishment should provide adequate light for the establishment, for the comfort of guest, I.T. students, staffs and for proper functioning of equipments and facilities.

3.         The establishment should make sure that before the end of each month that the salary should be paid, so that the I.T. student will be care of their transportation to work.

4.         The establishment should provide a good accommodation for the I.T. students in their establishment.

5.         The Industrial Training Fund should compile list of employers and available training places for industrial attachment and forward such lists to the coordinating agencies.

6.         The Federal Government should make it mandatory for all Ministries, companies and government parastatals to provide attachment places for students.

CONCLUSION

            Industrial Training is important, Educative and Interesting, it is a programme that exposes undergraduate to world of paid. It makes an individual to have as sense of responsibility and be diligent to work.

            Extending the programme to more than six months will be better for the student to have more time to learn and gain all the practical experiences needed.

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 programme exposes students to the practical oriented aspects of their chosen professions so as to achieve the much needed technological advancement for the nation.

            This report gives and contains a full explanation of all the activities carried out by me Ajaegbu Angela at Salt Lake Hotel establishment in Ebonyi State.

            The report explains the details of the events and activities with each project been involved and outlined under each chapter. It started with an introduction, objectives of the programme of the programme in chapter 1. Chapter talks about the establishment and the different sections and their functions. Chapter three/four explains the activities been carried out during the programme, finally chapter five being the last chapter highlighted problems, then the report was concluded with summary.

DEDICATION

To God Almighty, the creator and the owner of the whole universe who had led me through in my Industrial Training Programme successfully. Also to my beloved brother Mr. Agunwa Festus and my family in general.

ACKNOWLEDGEMENT

            My sincere appreciation goes to Almighty God for his mercy and love that kept me all through my Industrial Training period. I am certainly immensely indebted to my brother Mr. Agunwa Festus for his Financial and moral support during the course of the programmes. I also give thanks to everyone that contributed to the success of my Industrial Training programme. My supervisor Dr. Mrs. Igba, my colleagues Ajaegbu Angela and Ogbonna Chigozie my co – workers and my relatives

REPORT OVERVIEW

            Industrial attachment is a system of objectives that involves various institutions especially the institution of higher learning to teach and expose students to latest technological innovations in their chosen professions and to also provide, opportunities for the students to be involved in practical aspect of their respective disciplines. The summary in the paper question tries to review the workshop experience that took place at Nkwegu Ugbala Grand Area situated at 198 Old Enugu Road, Mile 50 Abakaliki, Ebonyi State capital. The paper ended up in gathering up the practical knowledge gained during the Industrial Training at Nkwegu Ugbala Grand Arena.

            The report tries to explain the activities put in place during my training that lasted for a period of six months and knowledge gained, problem encountered, recommendation and conclusion.

TABLE OF CONTENT

Title page

Dedication …………………………………………………………………………     i

Acknowledgement …………………………………………………………… ii

Table of content …………………………………………………………………        iii

CHAPTER ONE

1.1    Introduction ……………………………………………………………  1

1.2       Objectives of the programs ………………………………………        2

CHAPTER TWO

2.1       Description of the establishment of the attachment ……         3

2.2       Objectives of the establishment ……………………………………    3

2.3       Organization structure including the organigram of the establishment …………………………………………………………        5-7

2.4       The various departments/ groups/ sections in the establishment and function …………………………………………..  8

CHAPTER THREE AND FOUR

Report on work actually carried out with clear statement on experience aquired …………………………………………………………………  10

CHAPTER FIVE

Problems encountered during SIWES ………………………..

Recommendation, conclusion and summary of attachment activities ………………………………………………………………………….…        12

CHAPTER ONE

INTRODUCTION OF INDUSTRIAL TRAINING

            Industrial Training institutes are Government – run Training organization. This Scheme is a participatory program, involving universities polytechnics and technical colleges.

            This scheme is being funded jointly by Industrial Training Fund (ITF). The scheme fulfils parts of the minimum academics requirement standards in pursing the award of the degree of Bachelors of Science (B. Sc) in Home Economics Education in the Ebonyi State University. It is a training that is scheduled to last for six months. I hereby combined the theoretical and practical aspects of the programme in order to discover how things are being done. In practical we ought to know how to do things by ourselves to enhance spirit of commitment in all we do. In theory parts, we are to read books, novels or any electronic guidance which concerns deeply with sense of belonging especially in course of concern. That is why, for efficient moving of this programme in conjunction Federal Government Ministry of Education has set a pace that students should be going for these programme. Precisely, Home Economics department has seen it as wayward of progress by dispatching their student to embark on it.

OBJECTIVES INDUSTRIAL TRAINING PROGRAMME TO STUDENTS

            This programme aims to:

1.         Expose students to information systems experience and knowledge which is required in industry, where these are not taught in the lecture rooms.

2.         It exposes the students to future employers

3.         It enables students to choose appropriate work upon graduation.

4.         It exposes students to work method and techniques in handling equipment and machine that may not be available in educational institution.

5.         It provides an avenue for student in an institution to acquire industrial skills and experience in their course of study.

CHAPTER TWO

DESCRIPTION OF THE ESTABLISHMENT OF THE ATTACHMENT

            The establishment named Nkwegu Ugbala Grand Arena is situated at 198 old Enugu Road, Mile 50 Abakaliki. The Grand Arena was established in 2010 but was officially commissioned on    14^th February 2011. This is a private owned establishment by the Managing Director, Arc. Edward Nkwegu (KSJ). The establishment is in corporate with 6 major Blocks such as Time, Block, Treasure Block, and Talent Blocks. Festival village, children’s play park and the tower of unity, and four other subsidiary tents like love tent, peace tent, hope tent and faith tent but into several varieties of purposes mainly for events hosting.

OBJECTIVES OF THE ESTABLISHMENT

            The major areas of operations undertaking by the establishment are:

1.         For event planning and social function organizing centres.

2.         For services as bucking office

3.         Fast Food, restaurant, Drink and Bar 

4.         Provide in and out door Catering Services.

5.         Relation and recreational centre.

6.         Provides excellent children play park

ORGANIZATIONAL STRUCTURE INCLUDING THE ORGANIGRAM OF THE ESTABLISHMENT

            This Tower of Unity organization named Nkwegu Ugbala Grand Arena event centre was located at No 198 old Enugu Road, Mile 50 Abakaliki where I served.

            Fast Food and Restaurant which is used for African dishes, event Arena and bar section and we also have play ground section for children.       

ORGANIZATION CHART OF NKWEGU UGBALA GRAND ARENA TOWER OF UNITY

 

MANAGING DIRECTOR (MD): is the person who is responsible for the daily operations of a company or the organization. He is also the general overseer of the organization who finance and finalize every decision and assign payment to staff.

v    ADMIN. OFFICER: This is the most senior employee within the company. She reports directly to the Chief Executive Officer. She is responsible for the overall strategy, planning coordination and management of business affairs of an organization.

v    H.O.D FAST FOOD: is the head of the Department in charge of where pastries are been prepared and served to

v    H.O.D RESTURANT: is the person who is the head of the department that seek to come where food are prepared and served to the customers. 

v    H.O.D EVENT: This is the head of Department who is imposition of social planning, events planning, hostage of events, children’s play area and decoration event.

v    AUDITOR: This is the people that check, monitor, and calculate final stock in each Department, and also sub – charge staff if anything is missing.

v    ACCOUNTANT: Is the person in charge of keeping all the list of expenditure and income earned in the company and he is also responsible for payment of workers in the company.

v    STORE KEEPER: They are responsible for purchasing and keeping record of all purchase items in Nkwegu Ugbala Grand Arena before distributing them in various Departments for utilizing.

v    P.R.O: Is the pubic officer that welcomes the information, distribute information to the various place of the Department where the need arises.

v    CASHIER: These sections seek to take care of the money transfer from the Hotel fund and keep it save.

v    RECEPTIONIST: This is the people that sit at the front desk and welcome the customers as they come or walk in to the office.

v    SALES PERSONNEL: This is the person that cares for sales and services rendered to customers at the hotel.

v    SECURITY: These are the people in Nkwegu Ugbala Grand that guard the environment against external body and safeguard the Arena.

v    CLEANERS: These are Caliber of man and women who keeps the environment tidy, cut grasses, sweep, wash treated and dry.

v    COOKS: They specialized in various duties like producing manufacturing, preparing different dishes to the Hotel.

CHAPTER THREE AND FOUR

The various Department or sections in the establishment and their function are:

i.          Fast food section

ii.         Restaurant section

iii.       Event section

iv.        Bar section

v.         Ice cream section

vi.        Pop - corn and counter section

THEIR FUNCTIONS

FAST FOOD SECTION: this is a place where all production are made especially the pastries like hot dog, western cake, sausage roll, meat pie. It also involved the production of both Africana and continental dishes like fried rice, coconut rice and salad.

RESTAUTANT SECTION: this place is for the production of all kinds of continental dishes and Africana dishes like Ora soup, vegetable soup, melon soup, white soup, fisherman soup etc.

BAR: is a place where both alcoholic and non-alcoholic drinks are sold.

COUNTER SECTION: this unit is where all pastries, continental and Africana dishes are sold and served to the customers.

ICE-CREAM AND POP CORN SECTION: this is a place where ice-cream and pop-corn are produced and sold to the customers.

REPORT ON WORK ACTUALLY CARRIED OUT WITH CLEAR STATEMENT ON EXPERIENCED AQUIRED.

My exposure to the practice carried out at Nkwegu Ugbala Grand Arena Tower of unity has exposed me with a lot of incomparable and immeasurable experiences. I assisted in various units mostly in the production unit and restaurant section. At the production unit where the final output of the production is send to the counter unit for sale, I assisted in producing the following pastries like, meat pie, chicken pie, sausage roll, western cake, bread and Danish cake.

I learnt how different mixtures are been carried out, I equally learnt that when making any pastries you have to add the ingredients one after the other.

             Finally, I can produce pastries such as western cake, meat pie, sausage roll, Danish cake, chicken pie  and now I can also produced the following dishes like fried rice, vegetable salad, coconut rice, beef kebab, pepper chicken and different kinds of soup like, okro soup, melon soup, vegetable soup and ora soup.

HOW TO MAKE DIFFERENT DISHES AND THE METHOD OF PREPARATION

   OKRO SOUP:

Recipes: okro, pepper, palm oil half bottle , crayfish, 4 cube of Maggi , salt tablespoonful, dry fish, half kilo of meat, stock fish, onion, pumpkin leaves and 1 cup of Ogbono.

 Method of preparation: Rinse and grate the fresh okro, cut the meat into pieces and rinse, wash the dry fish, stock fish, slice onion. Add the slice onions, seasoning, salt to taste and cook till beef is tender add palm oil fresh pepper, crayfish and ogbono and allow to boil for some minutes. Then add the fresh okro and cover to boil for 2 minutes. Add vegetable and serve with semovita or garri.

ORA SOUP

Recipes: ora leaves, salt tablespoonful, pepper, palm oil half bottle, crayfish, dry fish, meat half kilo, stock fish, maggi 4 cube, (ogili Igbo) cocoyam.

METHOD

Cook the cocoyam, pill it and pound the cocoyam until it is very smooth, wash the meat, stock fish and dry fish and put into pot and add salt, maggi and steam. Then add the cocoyam and palm oil and allow the cocoyam to dissolve then add pepper, crayfish and local beans (ogili igbo) and allow to boil for some minutes. Then put your ora leaf for some minutes and bring it down. Then serve.

 COCONUT RICE

Recipes

Coconut, pepper, meat 1kilo, maggi 2 cube, salt tablespoonful, onion, and rice 4 cup.

            METHOD

Break your coconut and remove the shell, cut coconut into sizable pieces, pour into blender, add water and blend till smooth, sieve to get juice throw away the chaff and pour the juice into your pot, add slice onion and pepper. Add your rice, maggi and salt to taste and cook till the rice is soft or done then serve.

VEGETABLE SALAD

Recipes: Carrot, Cabbage, Cucumber, Green Peas, Baked Beans and salad cream or mayonnaise.

METHOD

Wash your vegetables with little salt and slice into small size  after slicing arrange it by putting green peas,  cabbage and add salad cream and mixed it properly so that it will be together.

POP-CORN.

            Recipes: corn, sugar and butter.

 Method

 Put butter into the pop-corn machine and allow it to heat. Add sugar and corn, then cover it and allow for 15minutes and after that your bring it out and serve.

ICE CREAM

Recipes

25kg Comelle (vanilla or strawberry) half sachet of milk, 9 sachet of pure water, 2cover bottle of vanilla flavor, 2cover bottle of condensed milk.

HOW TO PRODUCE

COMELLE: 25kg either vanilla or strawberry mix it with 9 sachet of pure water or 3liters of water then put half sachet of milk of your satisfaction then put 2 cover of vanilla or strawberry flavor and condensed milk and then pour it into the  machine then freeze and server.

WESTERN CAKE

Recipes

2kg Flour, 1kg margarine, 250g sugar, 1 tablespoonful baking powder,15 egg, 2 tablespoonful milk flavor, 1pkt icing sugar preservatives.

HOW TO MAKE CAKE

Mix fat (margarine) vanilla or strawberry flavor and sugar to become cream break egg and beat very well and pure into the fat and mix well, mix flour and baking powder and preservative and pure into the mixture and mix them add milk into a bowel and add small water and stir it and pour it also into the mixture and mix well. Grease your pan and put the mixture into the pan half-level and bake in a moderate oven for 20-30minutes.

MEAT PIE

Recipes

1kg Flour, 500g margarine, level tablespoonful baking powder, water, meat pie sauce and Salt.

METHOD

Sieve your flour and Put it into a bowel, add baking powder, salt and margarine and mix well. Add small water and mix, cut small quantity and knead it then put it in meat pie cutter and put the sauce and cover then bring it out and put into a greased pan and bake.

CHAPTER FIVE

GENERAL EXPERIENCE ACQUIRED AND SOME PROBLEMS ENCOUNTERED DURING THE TRAINING.

1.                       I learnt how to prepare Africana and continental dishes.

2.                       I learnt how to produce different pastries.

3.                       I learnt how to measure or weigh pastry item before their   production.

4.                      I learnt how to serve dishes wearing a smiling faces.

5.                      I learnt that it is necessary to tidy up my working surface before production commence.

PROBLEM ENCOUNTERED DURING SIWES

FINANCE: The establishment didn’t make provisions for any sort of emoluments neither do they draft any allowance, packages for the I.T student so as to ease the expenses incurred for the six months period.

COMMUNICATION: There was poor and ineffectual information dissemination due to complex links in the establishment.

INADEQUATE FACILITIES: The establishment did not provide any accommodation for the I.T students.

INACCESSIBLE MACHINENES: The I.T students were not allowed to operate most of the machines meant for the actual activities rather are asked to watch and learn.

PROBLEM OF SECURING A PLACE OF ATTACHMENT: I had problem in searching for a place of attachment for my industrial training because most companies and government organization declined my placement request.

           

RECOMMENDATIONS

With the achievement and experiences made during my industrial training, therefore I recommend that.

1.                   Tertiary institution need to double efforts in securing quality places of industrial attachment for student’s participants in SIWES.

2.                   Students should be made to realize that SIWES is not holiday job but a course of study designed to enhance their relevant production skills and employability after graduation.

3.                   There is need for closer monitoring of the SIWES function and activities in tertiary institution by the supervising agencies (NUC, NETE and NCCE) to ensure that the scheme is properly implemented.

4.                   In order to guarantee quality assurance of the scheme, there is a need for thorough supervision of SIWES participants by institutions and the I T F.

5.                     The I T F should ensure that the backlog in payment of student allowances the negative image being created for SIWES.

CONCLUSION

             My six months industrial training attachment with Nkwegu Ugbala Grand Arena Tower of unity has been one of the most interesting, productive and instructive experience in my life.

Through this training I have gained new insight and more comprehensive understanding about the real industrial working condition and practice, it has also improved my soft and function skills.

   

SUMMARY OF ATTACHMENT ACTIVITIES

Student Industrial Work Experience Scheme (SIWES) is an effective instrument for exposing students to the realities of the work environment in Nigeria. Especially the world in general. In their chosen professions so as to achieve the much needed technological advancement for the nation.

The report contains and gives a detailed explanation of all the activities carried out by me, AGUNWA OGOCHUKWU.C. at NKWEGU Ugbala Grand Arena establishment in Ebonyi state.

The report explains briefly the details of all the activities with each project been involved in outlined under each chapter it started with the general background knowledge and objectives of Industrial Training programme in chapter one.

Chapter two gives an insight into the general description of the attached establishment or company and services. It renders chapter three and four an account of all the activities carried out during the scheme.

            Finally chapter five explained all the knowledge and experience gained and problems encountered in executing the aforementioned projects and recommendations proffered to solve those problem at the end of it all conclusion are drawn.

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