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.