INDUSTRIAL TRAINING ATTACHMENT (IT) REPORT AT SALT LAKE HOTEL ABAKALIKI | SAMPLE | PDF | DOCX


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
Acknowledgement
Report overview
Table of content

CHAPTER ONE
1.1       Introduction
1.2       Objectives of the programmes

CHAPTER TWO
2.1 Description of the establishment of the attachment ………           3
2.2       Objectives of the establishment
2.3       Organization chart of the establishment/company
2.4       The various Department/Group/Sections in the establishment and their function

CHAPTER THREE AND FOUR
Report clearly on work actually carried out with clear statement on experience gained
CHAPTER FIVE
5.1       Problems encountered during SIWES, recommendation, conclusion and summary of attachment activities

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.

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