RIFT VALLEY TECHNICAL TRAINING INSTITUTE

DEPARTMENT: HOSPITALITY MANAGEMENT

COURSE CODE: 2802

A FIELD ATTACHMENT REPORT AT SAFARI PARK HOTEL & CASINO NAIROBI

NAME: DORAH KERUBO OGANGO

REGISTRATION NUMBER: 118R01752

SUPERVISOR:

DATE:………………………………….

SIGN:……………………………………

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DECLARATION
This research proposal is my original work and has not been presented to any other institution of
higher learning for any awards.

DORAH KERUBO ONGAGO Date

This research proposal has been submitted for examination with my approval as the student
supervisor.

DATE

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DEDICATION
This research project is dedicated to my family for their encouragement, prayers as well as his
financial support during the entire period of study.

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ACKNOWLEDGEMENT
This report would not have been possible without the guidance and the help of several
individuals who in one way or another contributed and extended their valuable assistance in the
preparation and completion of this study.

I would like to express my gratitude to the department of hospitality Management and Rift
Valley Technical Training Institute for including attachment program as a compulsory course
which has provided an opportunity to gain practical working experience in the organization.

I express my sincere gratitude to the Manager Safari Park Hotel & Casino Nairobi, MR.
JAPHLETH KIMATHI, field attachment coordinator, and all the different department staff of
the hotel.

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Contents
DECLARATION ............................................................................................................................ ii
DEDICATION ............................................................................................................................... iii
ACKNOWLEDGEMENT ............................................................................................................. iv
CHAPTER ONE ............................................................................................................................. 1
INTRODUCTION AND BRIEF INFORMATION ON THE ORGANIZATION ..................... 1
RECIPROCATION ..................................................................................................................... 2
OBJECTIVE OF ATTACHMENT ............................................................................................. 2
BRIEF HISTORY OF THE INSTITUTE SINCE CONCEPTION AND OWNERSHIP .......... 3
Vision .......................................................................................................................................... 3
Mission ........................................................................................................................................ 3
Current Mandate .......................................................................................................................... 3
Core Values ................................................................................................................................. 4
ORGANIZATION STRUCTURE AND ROLES OF STAFF .................................................... 4
DEPARTMENT ORGANIZATION AND ITS OBJECTIVES ................................................. 5
FUNCTIONAL AREAS.......................................................................................................... 5
ROOMS DIVISION- FRONT OFFICE .................................................................................. 5
RESERVATIONS ................................................................................................................... 5
COMMUNICATIONS ............................................................................................................ 6
UNIFORMED SERVICE/ GUEST SERVICE ....................................................................... 6
DOOR ATTENTANDS .......................................................................................................... 6
HOUSEKEEPING ................................................................................................................... 7
FOOD AND BEVERAGE DEPARTMENT .......................................................................... 7
SALES AND MARKETING DIVISION................................................................................ 7
ENGINEERING AND MAINTENANCE DIVISION ........................................................... 7
ACCOUNTING DIVISION .................................................................................................... 8
ROLES OF STAFF ..................................................................................................................... 8
EQUIPMENTS USED .............................................................................................................. 11
ROOMS DEPARTMENT ..................................................................................................... 11
LAUNDRY DEPARTMENT ................................................................................................ 11
STORE DEPARTMENT ....................................................................................................... 12

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 FOOD PRODUCTION DEPARTMENT.............................................................................. 12
ACTIVITIES AND PROBLEMS ENCOUNTERED............................................................... 15
LESSONS LEARNT ................................................................................................................. 22
PROBLEMS ENCOUNTERED AND HOW MANAGED ..................................................... 23
CONCLUSION ......................................................................................................................... 25
RECOMMENDATION ............................................................................................................ 25
APPENDIX 1 ............................................................................................................................ 26
REFERENCES .......................................................................................................................... 27

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CHAPTER ONE
INTRODUCTION AND BRIEF INFORMATION ON THE ORGANIZATION
Safari Park Hotel & Casino is Nairobi's famous resort and Africa's largest and most exciting
conference destination. An oasis of tranquility in the heart of Nairobi, the Safari Park Hotel
blends stylishly elegant African architect with supremely luxurious accommodation; sparkling
water gardens with an inland beach and beautifully landscaped gardens, with a wide choice of
international restaurants.

The Safari Park Hotel & Casino stands in 50 acres of beautifully landscaped gardens
incorporating a wide variety of indigenous trees, and offering sanctuary to a startling array of
birds and butterflies.

Offering a selection of 203 rooms; 36 suites, 167 deluxe rooms. Antique furniture characterizes
the theme and décor of each room, polished wooden floors and large garden-view rear and front
balconies. The Safari Park Hotel is a fusion of international sophistication, safari style, theme-
park fun and cultural creativity.

A world-class and largest conference venue, the Safari Park Hotel boasts over 20 conference and
meeting rooms, instant global connectivity and first-class business support services. It also offers
first- class health and recreation facilities.

Offering a gourmet experience, our five specialty restaurants features Chiyo, an authentic
Japanese restaurant, La Piazzetta, a charmingly rustic Italian restaurant, Winners' Pavillion, an
elegant Chinese restaurant, Cafe Kigwa, a 24-hour international restaurant, and the Nyama
Choma Ranch, a spectacular feast of barbecued meats in the company of the 'Safari Cats',
Kenya's sleekest dance troupe.

Nairobi's most glittering entertainment centre, the Hotel also boasts The Piano Bar, Hemingway's
Lounge, The Cats Club, King Solomon's Mine Casino, and one of the most stunning stage shows
in Africa.

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RECIPROCATION
 The atmospheric Nyama Choma Ranch offers a stunning selection of flame-roasted

barbecued meats served on skewers and carved at your table against the backdrop of one
of the most evocative stage shows in Africa – the sizzlingly sleek and sensual Safari Cats.

 Choose from the international fare of the central Café Kigwa, which blends Parisian café
with New York Deli.

 The rustic Italian charm of La Piazzetta, which offers delicious home-made Italian pasta
and traditionally-made pizzas hot from the wood-burning oven.

 The authentic Chiyo Japanese Restaurant with its sculptured gardens, rice paper screens,
sizzling Tepanyaki counters and tantalizing sushi and sashimi selections.

 There's also the glamorous Winners Pavillion Chinese Restaurant specializing in

delicately spiced seafood and exquisite Szechwan feasts

 Hemingway's offers an open-air terrace with views of the gardens, live piano music
(between 6 pm and 8 pm) and Big Screen TV.

 The ideal place to relax, read the newspapers or simply chat with friends, the Paradise
Lobby Cafe is Nairobi's coolest meeting place.

 The Cafe Safari The Cafe Safari is Nairobi’s Premier Coffee house, operating from the
heart of the Kenyatta International Conference Center.

OBJECTIVE OF ATTACHMENT
The core objective of the attachment is to fulfill the requirement of the diploma program as
prescribed by the college. Apart from this, the attachment was completed with the objective of
getting practical knowledge in the hospitality department of Safari Park Hotel & Casino.

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BRIEF HISTORY OF THE INSTITUTE SINCE CONCEPTION AND OWNERSHIP
Conceived over 50 yeas ago, the Safari Park Hotel and Casino has grown from a British Army
officers' retreat during the colonial period, to its current status of a world known inland resort.

Surrounded by sprawling 64 acre grounds, the hotel combines the intrigue of African architecture
and art with an infrastructure on the cutting edge of technology.

Only 15 minutes from downtown Nairobi, you will have the unique opportunity to experience
the fast pace of the city and escape back to the expanse serenity of the hotel. Accomodation is in
204 rooms, 83 superior en suite twin/double, 85 superior ensuite double rooms, 19 deluxe suites,
6 executive suites and 1 Korean, Japanese and presidential suite. each room has its own private
balcony overlooking the grounds. With 24 hour room service and a mini bar, safety deposit box
and satellite television.

The Safari Park's hand carved four poster beds, colour televisions with CNN and in-house
movies plus lavish marble and gold bathrooms are set in a style that is uniquely African with a
standard of comfort straight from Europe. The hotel is managed by Japhleth Kimathi.

Vision
To be a world class hotel chain offering value added bush and beach experiences.

Mission
To provide world-class hotel and lodge services resulting in long-term satisfaction of our
stakeholders.

Current Mandate
 Promotion of tourism

 Marketing its properties to the tourists

 Manage hotels and lodges

 Wildlife and environmental conservation

 Establishing any tourism related business

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Core Values
These are standards of ethical behavior or fundamental beliefs that shape an
organization’s culture. They describe the values and standards governing the
operations of the organization and its relationship with the society, customers, suppliers,
employees, community and other stakeholders. In its endeavor to execute its mandate, will
be guided by the following core values:

 Transparency, accountability and Integrity

 Service excellence

 Competence, discipline and team work

 Innovation, dynamism and creativity in planning and introducing new products,

services, processes and practices

 Social responsibility

 World-class benchmarking standards and selflessness

 Dedication and commitment.

ORGANIZATION STRUCTURE AND ROLES OF STAFF

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DEPARTMENT ORGANIZATION AND ITS OBJECTIVES

FUNCTIONAL AREAS
Revenue center sells goods or services to guests, thereby generating revenue for hotel (Food and
beverage department, front office, room service, and telephone department). Support centers,
also referred to as cost centers; include the housekeeping, accounting, engineering and
maintenance, and human resources divisions. These divisions do not generate direct revenue, but
provide important support for the hotel’s revenue centers. Front of the house areas are areas
where guests interact with employees. Such areas include the front office, restaurants, and
lounges. In back of the house areas, interaction between guest and employees is less common.
Such areas include housekeeping, engineering and maintenance, accounting, and human
resources.

ROOMS DIVISION- FRONT OFFICE

The front office is the most visible department in a hotel. Guests come to the front desk to
register; to receive room assignments; to inquire about available services, facilities, and the city
or surrounding area; and to check out. Other functions include receiving and distributing mail,
messages, and facsimiles, as well as guest cashiering. Cashiers post charges and payments to
guest accounts, all of which are later during an account auditing procedure (often called night
audit). The functions of the front office are to: Sell guestroom, register guests, and assign
guestrooms. Process future room reservations, when there is no reservation department or when
the reservation department is closed. Coordinate guest services, Provide information about the
hotel, the surrounding community, and any attractions or events of interest to guests. Maintain
accurate room status information. Maintain guest accounts and monitor credit limits. Produce
guest account statements and complete proper financial settlement.

RESERVATIONS
More than half of all hotel guests make reservations. The reservations department is responsible
for receiving and processing reservation requests for future overnight accommodations. These
individuals arrange for hotel accommodations through such means as toll-free telephone
numbers; direct telephone lines; hotel sales representatives; travel agencies; postal delivery; telex
and fax; e-mail; and other communications services. Reservation agents should convey the
desirability, features, and benefits of staying at the hotel, rather than simply taking an order. It is
no longer satisfactory for a reservations agent to say that the front desk will determine the room

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rate at check- in. Reservation agents should confirm the rate over the telephone at the time the
guest makes reservation. The agent should also tell the guest why the room is such good value
information to avoid overbooking. It is essential for reservations department personnel to work
closely with the hotel’s sales and marketing division.

COMMUNICATIONS
The telephone department may also be referred to as a private branch exchange or PBX. Hotel
switchboard or PBX operators may have responsibilities that extend beyond answering and
distributing calls to the appropriate extension. When long distance calls are routed and priced
through the switchboard, charges must be relayed to a front office cashier for posting to the
proper guest account. Switchboard operators may also place wake-up calls, monitor-automated
systems, and coordinate emergency communications. Operators also protect guests’ privacy, and
thereby contribute to the hotel’s security program by not divulging guestroom numbers.

UNIFORMED SERVICE/ GUEST SERVICE

Bell Attendants provide baggage service between the lobby area and the guestroom. They
should have strong oral communication skills and display genuine interest in each guest.
Depending on the size and complexity of the hotel, bell attendants may be counted on to:
Transport guest luggage to and from guestrooms. Familiarize guests with the hotel’s facilities
and services, safety features, as well as the guestroom and any in-room amenities. Provide a
secure area for guests requiring temporary luggage storage. Provide information on hotel
services and facilities. Deliver mail, packages, messages, and special amenities to guestrooms.
Pick up and deliver guest laundry and dry cleaning. Perform light housekeeping services in
lobby and entry areas. Help guests load and unload their luggage in the absence of a door
attendant.

DOOR ATTENTANDS
Welcome the guest to the hotel. Some of the duties doors attendants perform include: Open hotel
doors and assisting guests upon arrival. Help guests load and unload luggage from vehicles.
Escort guests to the hotel registration area. Control vehicle traffic flow and safety at the hotel
entrance. Hail taxis, upon request. Assist with valet parking services. Perform light housekeeping
services in the lobby and entry areas. Concierges may provide custom services to hotel guests.
Duties include making reservations for dining, securing tickets for theater and sporting events,

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arranging transportation, and providing information on cultural events and local attractions.
Concierges are known for their resourcefulness.

HOUSEKEEPING
Part of the rooms division of the hotel. Effective communication among housekeeping and front
office personnel can contribute to guest satisfaction while helping the front office to effectively
monitor guestroom status. Housekeeping employees inspect rooms before they are available for
sale, clean occupied and vacated rooms, and communicate the status of guestrooms to the front
office. Often employs a larger staff than other departments in the rooms division. The department
also includes inspectors (Floor SV), room attendants (Maid), lobby and general cleaners
(Houseman), and laundry personnel. Housekeeping personnel are responsible for maintaining
two types of inventories: Recycled inventories – are those items that have a relatively limited
useful life but are used repeatedly in housekeeping operations. (Linens, uniforms, and guest
amenities like irons and hair dryers.) Non-recycled inventories – are those items that are
consumed or worn out during the course of routine housekeeping operations. (Cleaning supplies,
small equipment, guests supplies and personal grooming items.)

FOOD AND BEVERAGE DEPARTMENT

The food and beverage division also typically supports other hotel functions such as room
service, catering, and banquet planning.

SALES AND MARKETING DIVISION

Sales and marketing responsibilities are typically divided into four functions: sales, convention
services, advertising, and public relations. The primary goal of the division is to promote the sale
of hotel product and services. Sales and marketing staffs need to coordinate their efforts with the
front office and other hotel divisions to effectively assess and communicate guest needs.

ENGINEERING AND MAINTENANCE DIVISION

A hotel’s engineering and maintenance division is responsible for maintaining the property’s
structure and grounds, as well as its electrical and mechanical equipment. This division may also
be charged with swimming pool sanitation, parking lot cleanliness and fountain operations.
HUMAN RESOURCES DIVISION

Functions of the human resources division are; employment, training, employee relations,
compensation, benefits, administration, labor relations, and safety.

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ACCOUNTING DIVISION
A hotel’s accounting division monitors the financial activities of the property. Accounting
activities include paying outstanding invoices, distributing unpaid statements, collecting amounts
owed, processing payroll, accumulating operating data, and compiling financial reports. The
accounting staff may be responsible for making bank deposits, securing cash loans, and
performing other control and processing functions as required by hotel management. In many
hotels, the night audit and the food and beverage audit are considered accounting division
activities.

ROLES OF STAFF
Housekeepers department

Housekeepers are charged with cleaning and maintaining the rooms and premises in and around
a hotel. This may involve sweeping, waxing and polishing floors, emptying waste baskets,
changing sheets, folding and ironing clothes and cleaning the rooms and hallways. After the
cleaning is complete, hotel housekeepers may also be charged with putting the final touches to a
room, such as spraying air freshener, refolding the towels and wiping down the coffee pot (if the
room has one). In addition to cleaning duties, hotel housekeepers may also be responsible for
shared duties, such as delivering beds to guest rooms, replenishing toiletry supplies and lifting
and moving lightweight objects around the room.

Laundry department

1. Assist Linen Room/Uniform Supervisor in checking quality and quantity of all new
incoming textiles to ensure they meet the Hotel's specifications and provide new incoming stocks
with accurate stamps.

2. Ensure high standard of cleanliness the Linen and Uniform Department.

3. Reports to the Linen Room/ Uniform Supervisor when stocks reach the minimum for
order purposes.

4. Performs all duties and responsibilities in a timely and efficient manner in accordance
with established company policies and procedures to achieve overall objectives of this position.

5. To understand and strictly adhere to the Hotel's Employee Rules & Regulations.

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6. To Report for duty punctually wearing the correct uniform and name tag at all times.

7. Distribute cleaning rags on a dirty to clean basis.

8. Inform Senior Supervisor Linen and Uniform of any problem areas that may occur down
the chain of authority.

Store keeping department

Duties of a storekeeper include checking inventory, handling purchases and returns, keeping
records and maintaining the image of a company. A storekeeper must also deal with vendors,
customers and owners to make sure their needs are satisfied.

A storekeeper should know how much inventory is in a store and when items are low in stock.
Storekeepers must know what products need to be reordered, and tracking consumer sentiment
pinpoints which products are in demand. Basic math and computer skills are necessary, as
storekeepers must be able to efficiently tally sales, apply discounts and report sales expenditures.
Storekeepers must unpack incoming orders to check merchandise, and they also must send back
defective items. They are in charge of directing employees who stock the shelves.

Storekeepers maintain the image of the company by ensuring proper lighting and dust-free
shelves. Storekeepers also secure a safe atmosphere for employees by complying with policies
and government regulations.

Organizational skills are also necessary because storekeepers must arrange merchandise and
company records in an efficient manner. Storekeepers should also possess impeccable
communication skills because they frequently interact with different people. For instance,
storekeepers should be able to answer any questions employees have regarding company
policies.

Food production department

Role Responsibilities of different chefs

1. Sous Chef Assistant to the executive chef, deputises in his/her absence

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2. Chef Tournant Covers each section as and when required – has the skills and knowledge
to cover all sections

3. Chef Grade Manager Responsible for the preparation of all cold savoury foods

4. Chef Saucier Responsible for all sauteed items

5. Chef Poissonnier Preparation and cooking of all fish dishes

6. Chef Patissier Preparation of desserts and pastries

Service department

This department plays a vital role on the delivering the accurate service of food and beverage by
placing the orders from the hot or cold plates of kitchen to the customers table in the proper and
the hospitality manner.

This department in the hotel plays a vital role in the profitable process of the hotel business.
Among the total revenue collected in the hotel, about 40% contribution is directly accredited to F
& B Service department. This department is specialized by its output of the products that
satisfies customers demand for food and beverage.

Reception department/ front office

 Resolve guest problems quickly, efficiently & courteously.

 Reviews all reports generated by all the sections, included night auditors report.
 Ensure all SOPs (Standard Operating Procedures) are followed.
 Maintain coordination & good communication with other departments of the hotel.
 Conduct regular staff meetings & staff briefing.
 Resolve employee grievances.
 Motivate the staff to work in a team to achieve the organization objectives.
 Coordinate with the sales & marketing team to ensure maximum sales of hotel rooms
 She/ He processes the reservation requests that reach the hotel by any mode. He should
possess great salesmanship skills by suggesting higher room categories, &also selling
other hotel services like spas, restaurants etc. to the guest. As we know the reservation

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 section generates the maximum revenue for the hotel, so reservation assistant should
understand, anticipate, & influence consumer behavior in order to maximize the profits.

EQUIPMENTS USED

ROOMS DEPARTMENT
 Abrasives −They are the sharpening stones or grit papers used to polish metal or wooden
surfaces. There are various abrasives depending upon the size of grit and adhesion of grit
particles on the paper.
 Brushes −They are handheld flat brushes with bristles to dust the plain surfaces as well as
the corners. They come with non-slip handles and stiff scratch-free bristles. They help
removing stubborn dust.
 Chambermaid’s Trolley/Housekeeping Trolley −This trolley is large enough to keep all
the guest room and guest bathroom supplies in an organized manner. It makes the
housekeeping staff to move it around and carry large number of items in one go while
keeping and cleaning the guest rooms.
 Dustbins −They are used to collect daily garbage produced in the hotel.
 Dusting Cloths −They are soft cloths used for wiping the surface dust.
 Dustpans −They are used to collect dust and garbage from the floor and putting it into the
dustbin.
 Janitor’s trolley − It is a trolley that stores cleaning supplies such as detergents, spray
bottles, dustbin, mop, and dusting cloths, all in a compact manner. It can be moved
around easily. It fulfills the challenge of modern day housekeeping in hotels.
 Mops − There are various types of mops such as string mops, flat mops, dust mops, and
synthetic mops.
 Spray Bottles −They are used to spray water or chemical solutions on the surface that
needs cleaning. They are also used to spray water on the delicate flowers or leaves of
flower arrangement.

LAUNDRY DEPARTMENT
 Washing machine
 Squeezing machine

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  Drying machine
 Iron boxes
STORE DEPARTMENT
 Bin card
 Computer
 Weighing scale
 Tray
 Calculators

FOOD PRODUCTION DEPARTMENT

Frying pans

Frying pans are available in several shapes and many sizes; for example;

• Omelet pans Frying pans

• Oval fish frying pans Pancake pans

Baking sheets - are made in various sizes of black wrought steel. The less they are washed the
less likely they are to cause food to stick. New baking sheets should be well heated in a hot oven,
thoroughly wiped in a clean cloth and then lightly oiled. When washing, hot soda or detergent
water should be used.

Tinned steel

A number of items are made from this metal e.g Conical strainer(chinois ) used for passing
sauces and gravies.

1. Fine conical strainer (chinois fin) used for passing sauces and gravies.

2. Colander, used for draining vegetables.

3. Vegetable reheating container (passoir) , used for reheating vegetables.

4. Soup machine and mouli strainer, used for passing thick soups, sauces and sieves (tamis)

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Copper

Pans of copper, lined with tin, are made in various shapes, sizes and capacities and are used to
cook practically every kind.

Shallow saucepan with sloping sides

Shallow flat round pan with vertical sides

Saucepan

Stock pot

Large round deep pan

Rectangular braising pan

Roasting tray

Gravy, soup, sauces storage pan

Moulds of various sizes and shapes

Salamander Grill

Salamander grill is ideal for grilling steaks, fish, gammon, chops, sausages, etc. and for gratin
work. Enables flash heating and browning of dishes prior to serving.

Griddle 900mm Gas

High volume griddle, ideal for hotels, restaurants and grill houses. Used for finishing for chops,
steak, poultry, eggs and tomatoes.

Convection ovens

These are ovens in which a circulating current of hot air is rapidly forced around the inside of the
oven by a motorized fan or blower.

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 Microwave ovens

In a microwave oven, a magnetron tube produces a beam of microwaves that are scattered
throughout the interior of the oven by a metal fan called a stirrer. The microwaves pass through
most materials easily, but they are absorbed by water. The water molecules begin to vibrate
rapidly and produce heat, which in turn cooks the food

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ACTIVITIES AND PROBLEMS ENCOUNTERED
DEPARTMENT ACTIVITY
 Removing cobwebs in the gymnasium, washrooms and
changing area.
 Removing dirty linen and replacing with clean ones
 Spreading bed
 Bath, toilet, and room cleaning
 Laundry list
 Cleaning guest utensils and ensuring that hot /cold water is
available
 Checking all guest supplies
 Room ventilation, opening and closing windows and locking
the door each door after room service
 Cleaning windows, verandah, walls and outdoor activities
 Checking to see if all the appliances are working and in good
condition
 Storing lost and found items

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LAUNDRY ACTIVITIES
DEPARTMENT  Cleaning laundry

 Sorting out linen

 Washing linen using washing machine

 Squeezing line using squeezing machine

 Sun drying towels and heavy garments

 Drying light clothes and linen using drying machine

 Folding room towels

 Folding gym towels

 Ironing linen

 Folding and ironing linen

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STORE ACTIVITIES
DEPARTMENT  Cleaning dry goods store
 Issuing goods from dry goods store to the kitchen
 Issuing issues from the cold room and vegetable and fruit store
to the kitchen

 Issuing kitchen issues on the bin card

 Issuing from the dry goods store to the rooms and laundry
 Issuing issues from dry goods store to the rooms and laundry
on the bin card

 Issuing issues from the cellar to the bar

 Issuing cellar issues on the bin card
 Stock taking
 Receiving goods
 Receiving supplier invoice
 Raising local purchase order in triplicate(LPO)

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FOOD ACTIVITIES
PRODUCTION  Orientation to the work station-hot food section, grill fry
DEPARTMENT section, roast section, soup section and vegetable section, cold
section, bakery and confectionary station, receiving section,
wash up area and stores.

 How to make and making soup

 Preparing white source.
 Preparing Greek salad ingredients being; 1 medium head
lettuce, cucumber, green onions and carrots.

 Preparing coleslaw salad ingredients being; white cabbage,

carrots, apple and cucumber

 Preparing tomato soup

 Dressing and serving salad
 Preparing mayonnaise with ingredients being; egg yolk, salad
oil, salt, pepper, mustard substitute/ white vinegar.

 Making tartar source using egg white boiled chopped, chopped

onions, chopped parsley, and Gherkins as the ingredients.

 Preparing starches, brown ugali, white ugali, brown and white

rice, brown and white chapatti

 Cutting fruit salad and fruit platter as per guest preference

 Making breakfast for walk-ins
 Grilling steak and baking chicken
 Cleaning the working surfaces
 Shredding, seasoning, and dressing salad.
 Preparing platter for two and four
 Preparing Spanish omelets

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  Preparing beef marinating
 Making pizza dough
 Preparing fish Meniere
 Making some meals in the menu, for example fish belle
 Making egg sandwich
 Making chicken sandwich
 Pan frying fish

 Preparing white and red meat marinate

 Making demi-glace and cong’ase
 Grilling fillet steak
 Disinfecting working surfaces

SERVICE ACTIVITIES
DEPARTMENT  Learning about the type of cutlery
 Learning about the type of napkin folds
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  Learning about table setting and assisting to set tables
 Preparing cappuccino for breakfast
 Folding napkins into various folds including; bishop mitre fold,
boat fold, candle fold, maize corn fold, virgin Mary fold,
butterfly fold and bishop hat fold.

 Folding cutlery for service

 Serving breakfast for walk-ins
 Taking order from members and guest and serving them
 Clearing the table
 Setting the hall for dinner booking
 Preparing espresso and macho
 Making breakfast buffet
 Clearing breakfast buffet
 Cleaning the dining area

BAR ACTIVITIES

 Cleaning main bar

 Cleaning glasses that were soiled
 Wiping dry glasses
 Making margarita cocktail
 Making orange blossom cocktail
 Making club special cocktail
 Serving beer to the guests
 Making vodka martini cocktail
 Making between the sheet cocktail
 Making silver fizz cocktail

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  Serving red wine
 Making dawa concoction
 Making Negroni cocktail

RECEPTION/ ACTIVITIES
FRONT OFFICE  Receiving and checking in guests
 Placing keys on the pigeon according to room number
 Receiving guests and taking their details
 Handling complains
 Route calls to specific people
 Schedule meetings and conference room
 Ensure reception area is tidy
 Coordinate mail flows in and out of the office
 Hand out employee application
 Take and relay messages
 Update appointment calendar and activities calendar
 Perform basic book keeping filling and clerical duties

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LESSONS LEARNT
These include areas of wisdom out of field involvement, better understanding, corrections from
misinterpretations, discoveries, insights among others these include;

 Paying attention at work

Several instructions were usually given to the student like separating, sorting and others. A
lesson of paying good attention and being a good listener made the intern a perfect performer
because the student could easily note down what was told and after put it in action.

 Exposure to the working environment

During my attachmentperiod, i learnt how the working environment is and what is required in
order to have your set goals accomplished. This boosted the understanding which was mainly
theoretical to be practical.

 Time keeping

Good time keeping was paramount especially registry which was always floated with duties and
assignments that had to be performed fully and accurately. I always had to be early for work so
as to accomplish the assigned duties in time.

 Working in teams

Working individually would take long time to accomplish duties and would be sole decision
making. Therefore i learnt the benefits of working in teams for effective performance of the
assigned duties. This was in line with the principles of management i learnt in class.

 Apologizing

The art of apologizing for any wrong done before the supervisor learns of it effectively practiced
in the field. The supervisor should know of your mistake from yourself rather than hearing it
from other person. I got to learn that if one apologizes, he will not be able to make the same
mistake again.

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  Being hardworking

Most employers do not wish to employ people who are not hardworking and since hardworking
is a source of admiration and effective performance. I learnt to work hard so as to improve on the
wellbeing in order to establish a good and stable relationship with the other interns in the office.
To add on that, the people the intern was working with were so hard working and it was an
embarrassment to be reluctant just as the saying goes, hard work pays.

 Descent dressing

It is so great that the trainees had to change the style of dressing during my attachment, in this
case it doesn’t mean that i used to dress indecently but during the attachment the student had to
get used to dressing in office wear which most men and women did at Safari Park Hotel &
Casino.

 How to be welcoming to people

Due to the fact that the interns were welcomed in a very hospitable way, taught me a lot to treat
people equally and nicely during the field attachment, many people used to come for different
reasons and hence the students had to learn and cope with employees and employers on how they
handle people hence copy a leaf from them.

 Understanding the different terms used in hospitality

For example before attending to in house guests you have to use the word housekeeping to alert
the guests.

PROBLEMS ENCOUNTERED AND HOW MANAGED

These challenges were personal, organizational, work group, community and others and they
include;

1. Adapting to the working environment

Due to the fact that i was new in the organization, it took some time to get used and cope with
the working environment. I was not used to this culture and society this was a big challenge.
Therefore in the first days of the attachment i did not have much to do and had to be vigilant and

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sit and the day ends without having much to do this was a challenge because it made me so idle
and bored for the first weeks in the organization.

This was solved by the supervisor who provided a schedule of duties to the inters.

Noise pollution at the organization

The organization having many employees from all works of life contributed to this

Boredom

During the field attachment, i had to endure boredom especially towards the end of the period.
This was due to the monotony of the work being carried out and there was little to learn except
for the fact that there was an expectation for the work load to increase at a later date.

Bureaucratic tendencies

The organizational challenge that i encountered during the attachment training was the length
reporting of lines.This limited the training in the way that it leads to unnecessary delays and
therefore some targets and plans by the student ended up falling short as well as inappropriate
feedback.

This was solved by the specifying the supervisor the supervisor that iwas expected to report to.

Inadequate equipment

This was the biggest factor in the organization, inadequate equipment included, computers,
chairs, enough room for the internees.

Inadequate spaces

Due to the many people at the organization plus the high number of trainees in the organization
hence a times you don’t get much attention from the supervisor.

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CONCLUSION
The compulsory supervised industrial attachment of the university gives students the opportunity
to apply knowledge in real work, exposing students to work methods not taught in the university
and provide access to products equipment not available in the university as well as assessing
students interest in the occupation he/she plans to undertake, the program should therefore be
maintained.

RECOMMENDATION
Students coming for industrial attachment at the Safari Park Hotel and Casino should be taken
through some form of orientation to help them have enough knowledge about what they are
about to do.

There should be a laid down procedure for monitoring workers as well as some motivational
packages for workers who establish them self well.

The attachment is very beneficial to students as it assists them to blend academic work with that
of the industry therefore much importance must be given to attachment by students.

Since the experience for these few weeks was enormous I recommend that the periods for the
attachment should be increased, that is to say; the second semester Field Practical Program
should be legally amended if not completely given way to the Practical Industrial Attachment
Program.

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APPENDIX 1

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REFERENCES
1. Attachment log book
2. www.safaripark-hotel.com
3. Lodging, Restaurant and Resort management, Japhet Kimani

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