STUDENT WEEKLY LOG BOOK

NAME OF STUDENT HOVE PRECIONA

WEEK ONE DATES: FROM 01.03.22 TO 05.03.22

HRS
DAY DESCRIPTION OF WORK DONE WORKED
I was posted to the kitchen department and my main activities for the day included
assiting in: 1. Cleaning and sanitizing dishes, cookware and utensils 2. Cleaning
and sanitizing food preparation workstations 3. Assisting in the food preparation
process. 4. Following all food health and safety requirements 5. assist with the
Tuesday unloading of deliveriews and their proper storage 6. Communicating kitchen needs 8hours
to supervisors

I was posted to the kitchen department and my main activities for the day included
assiting in: 1. Cleaning and sanitizing dishes, cookware and utensils 2. Cleaning
and sanitizing food preparation workstations 3. Assisting in the food preparation
process. 4. Following all food health and safety requirements 5. assist with the
Wednesdayunloading of deliveriews and their proper storage 6. Communicating kitchen needs 8hours
to supervisors

I was posted to the kitchen department and my main activities for the day included
assiting in: 1. Cleaning and sanitizing dishes, cookware and utensils 2. Cleaning
and sanitizing food preparation workstations 3. Assisting in the food preparation
process. 4. Following all food health and safety requirements 5. assist with the
Thursday unloading of deliveriews and their proper storage 6. Communicating kitchen needs 8hours
to supervisors

I was posted to the kitchen department and my main activities for the day included
assiting in: 1. Cleaning and sanitizing dishes, cookware and utensils 2. Cleaning
and sanitizing food preparation workstations 3. Assisting in the food preparation
Friday process. 4. Following all food health and safety requirements 5. assist with the 8hours
unloading of deliveriews and their proper storage 6. Communicating kitchen needs
to supervisors

I was posted to the kitchen department and my main activities for the day included
assiting in: 1. Cleaning and sanitizing dishes, cookware and utensils 2. Cleaning
and sanitizing food preparation workstations 3. Assisting in the food preparation
Saturday process. 4. Following all food health and safety requirements 5. assist with the 8hours
unloading of deliveriews and their proper storage 6. Communicating kitchen needs
to supervisors

Student's Signature ……………………………….

Supervisor's Signature ………………………………

STUDENT REMARKS
Learned new recipes of preparing
dishes.

Learned that attention to detail is

important when preparing dishes to
guests to avoid guests complains.

Learned that guets had various tastes

and requirements which if possible
ought to be respected.

Got an appreciation of food safety

standards and procedures.

Learned that flexibility at a hotel or

lodge is important as one may be
required to work extra hours or on
weekends.
 STUDENT WEEKLY LOG BOOK

NAME OF STUDENT HOVE PRECIONA

WEEK TWO DATES: FROM 07.03.22 TO 12.03.22

HRS STUDENT
DAY DESCRIPTION OF WORK DONE WORKED REMARKS
I was posted to the kitchen department and my main activities for the day included Learned that attention
assiting in: 1. Cleaning and sanitizing dishes, cookware and utensils 2. Cleaning and to detail is important
sanitizing food preparation workstations 3. Assisting in the food preparation process. 4. when preparing dishes
Following all food health and safety requirements 5. assist with the unloading of to guests to avoid
deliveriews and their proper storage 6. Communicating kitchen needs to supervisors guests complains.
Sunday 8hours

I was posted to the kitchen department and my main activities for the day included Learned that attention
assiting in: 1. Cleaning and sanitizing dishes, cookware and utensils 2. Cleaning and to detail is important
sanitizing food preparation workstations 3. Assisting in the food preparation process. 4. when preparing dishes
Following all food health and safety requirements 5. assist with the unloading of to guests to avoid
Monday deliveriews and their proper storage 6. Communicating kitchen needs to supervisors 8hours guests complains.

I was posted to the kitchen department and my main activities for the day included Learned new recipes of
assiting in: 1. Cleaning and sanitizing dishes, cookware and utensils 2. Cleaning and preparing dishes.
sanitizing food preparation workstations 3. Assisting in the food preparation process. 4.
Following all food health and safety requirements 5. assist with the unloading of
deliveriews and their proper storage 6. Communicating kitchen needs to supervisors
Tuesday 8hours

I was posted to the kitchen department as a cook helper and my main activities for the Got an appreciation of
day included, 1. peeling, cutting, and shredding fruits and vegetables, butchering and food safety standards
seasoning meat, and measuring and mixing ingredients. 2. Testing and procedures.
Food 3.Neatly putting away all utensils, cooking instruments, dishes, and cutting boards
in their respective places 4.Properly washing and drying
Wednesdayall dishes, utensils, cooking instruments and cutting boards. 8hours
5.Storing ingredients and food items according to food
safety standards.

I was posted to the kitchen department and my main activities for the day included Learned that guets had
assiting in: Ensuring ingredients and final products are fresh and ready various tastes and
Following recipes, including 1.measuring, weighing and mixing ingredients requirements which if
2.Baking, grilling, steaming and boiling meats, vegetables, fish, poultry and other foods possible ought to be
in accordance to guest specifications respected.
Thursday 3.Presenting, garnishinsg and arranging final dishes 8hours
4.Occasionally serving of food
5.Handling and storing ingredients and food

I was posted to the front office department and my main activities for the day included: Learned that excellent
1. Answering all incoming calls and redirecting them when needed. communication and
Friday 2.Receiving letters, packages and sending them to 8hours organizational skills are
appropriate destinations 3.Checking, sorting and forwarding emails key for a front office
4. Monitoring and upadating records and files assistant.

I was posted to the front office department and my main activities for the day included: Learned that excellent
1. Answering all incoming calls and redirecting them when needed. communication and
2.Receiving letters, packages and sending them to organizational skills are
appropriate destinations 3.Checking, sorting and forwarding emails key for a front office
Saturday 4. Monitoring and upadating records and files 8hours assistant.
 appropriate destinations 3.Checking, sorting and forwarding emails key for a front office
Saturday 4. Monitoring and upadating records and files 8hours assistant.

Student's Signature ……………………………….

Supervisor's Signature ………………………………

 STUDENT WEEKLY LOG BOOK

NAME OF STUDENT HOVE PRECIONA

WEEK THREE DATES: FROM 14.03.22 TO 19.03.22

HRS
DAY DESCRIPTION OF WORK DONE WORKED
I was posted to the housekeeping department and my main activities for the day were
1. cleaning and freshening guest rooms 2. stocking up hospitality carts with towels, fresh
linens, cleaning supplies and toiletries for the rooms. 3. Bed making. 4. replacing any
used toiletries, wiping surfaces clean, and vacuuming or mopping floors 5. changing out
Monday all towels and linens, so each new guest arrives at a pristine guest room or suite. 8hours

I was posted to the housekeeping department for this week and my main activities for
the day included, 1.stocking and sorting supplies.
2.Vacuuming, cleaning, dusting and polishing guest rooms.
3.Making beds, changing sheets, removing and replacing used towels and toiletries.
Tuesday 4.Delivering and retrieving items on loan to guests e.g. iron and ironing boards. 8hours
5.Ensuring security of guest rooms and privacy of guests.

I was posted to the housekeeping department and my main activities for the day were
1. cleaning and freshening guest rooms 2. stocking up hospitality carts with towels, fresh
linens, cleaning supplies and toiletries for the rooms. 3. Bed making. 4. replacing any
Wednesdayused toiletries, wiping surfaces clean, and vacuuming or mopping floors 5. changing out
all towels and linens, so each new guest arrives at a pristine guest room or suite.
8hours

I was posted to the kitchen department and my main activities for the day included
assiting in: 1. Ensuring ingredients and final products are fresh and ready
2.Following recipes, including measuring, weighing and mixing ingredients
3.Baking, grilling, steaming and boiling meats, vegetables, fish, poultry and other foods
Thursday in accordance to guest specifications 8hours
4.Presenting, garnishinsg and arranging final dishes
5.Occasional serving of food

I was posted to the housekeeping department for this week and my main activities for
the day included, 1.stocking and sorting supplies.
2.Vacuuming, cleaning, dusting and polishing guest rooms.
3.Making beds, changing sheets, removing and replacing used towels and toiletries.
Friday 4.Delivering and retrieving items on loan to guests e.g. iron and ironing boards. 8hours
5.Ensuring security of guest rooms and privacy of guests.

I was posted to the housekeeping department for this week and my main activities for
the day included, 1.stocking and sorting supplies.
2.Vacuuming, cleaning, dusting and polishing guest rooms.
3.Making beds, changing sheets, removing and replacing used towels and toiletries.
SAT 4.Delivering and retrieving items on loan to guests e.g. iron and ironing boards. 8hours
5.Ensuring security of guest rooms and privacy of guests.

Student's Signature ……………………………….

Supervisor's Signature ………………………………
STUDENT
REMARKS
Learned that aesthetic
appeal of all rooms and
public areas at a hotel
is important.

Learned that
housekeppers out to
be friendly when
attenting to geuets.

Learned that guest

privacy and security is
important at at hotel.

Learned that guets had

various tastes and
requirements which if
possible ought to be
respected.

Learned that guest

privacy and security is
important at at hotel.

Learned that guest

privacy and security is
important at at hotel.
 STUDENT WEEKLY LOG BOOK

NAME OF STUDENT HOVE PRECIONA

WEEK FOUR DATES: FROM 21.03.22 TO 26.03.22

HRS
DAY DESCRIPTION OF WORK DONE WORKED
I was posted to the housekeeping department and my main activities for the day were
1. cleaning and freshening guest rooms 2. stocking up hospitality carts with towels, fresh
linens, cleaning supplies and toiletries for the rooms. 3. Bed making. 4. replacing any
used toiletries, wiping surfaces clean, and vacuuming or mopping floors 5. changing out
Monday all towels and linens, so each new guest arrives at a pristine guest room or suite. 8hours

I was posted to the housekeeping department for this week and my main activities for
the day included, 1.stocking and sorting supplies.
2.Vacuuming, cleaning, dusting and polishing guest rooms.
3.Making beds, changing sheets, removing and replacing used towels and toiletries.
Tuesday 4.Delivering and retrieving items on loan to guests e.g. iron and ironing boards. 8hours
5.Ensuring security of guest rooms and privacy of guests.

I was posted to the housekeeping department and my main activities for the day were
1. cleaning and freshening guest rooms 2. stocking up hospitality carts with towels, fresh
linens, cleaning supplies and toiletries for the rooms. 3. Bed making. 4. replacing any
Wednesdayused toiletries, wiping surfaces clean, and vacuuming or mopping floors 5. changing out
all towels and linens, so each new guest arrives at a pristine guest room or suite.
8hours

I was posted to the kitchen department and my main activities for the day included
assiting in: 1. Ensuring ingredients and final products are fresh and ready
2.Following recipes, including measuring, weighing and mixing ingredients
3.Baking, grilling, steaming and boiling meats, vegetables, fish, poultry and other foods
Thursday in accordance to guest specifications 8hours
4.Presenting, garnishinsg and arranging final dishes
5.Occasional serving of food

I was posted to the housekeeping department for this week and my main activities for
the day included, 1.stocking and sorting supplies.
2.Vacuuming, cleaning, dusting and polishing guest rooms.
3.Making beds, changing sheets, removing and replacing used towels and toiletries.
Friday 4.Delivering and retrieving items on loan to guests e.g. iron and ironing boards. 8hours
5.Ensuring security of guest rooms and privacy of guests.

SAT OFFDAY OFFDAY

Student's Signature ……………………………….

Supervisor's Signature ………………………………

STUDENT
REMARKS
Learned that aesthetic
appeal of all rooms and
public areas at a hotel
is important.

Learned that
housekeppers out to
be friendly when
attenting to geuets.

Learned that guest

privacy and security is
important at at hotel.

Learned that guets had

various tastes and
requirements which if
possible ought to be
respected.

Learned that guest

privacy and security is
important at at hotel.

OFFDAY
 STUDENT WEEKLY LOG BOOK

NAME OF STUDENT HOVE PRECIONA

WEEK FIVE DATES: FROM 28.03.22 TO 31.03.22

HRS
DAY DESCRIPTION OF WORK DONE WORKED
I was posted to the housekeeping department and my main activities for the day were
1. cleaning and freshening guest rooms 2. stocking up hospitality carts with towels, fresh
linens, cleaning supplies and toiletries for the rooms. 3. Bed making. 4. replacing any
used toiletries, wiping surfaces clean, and vacuuming or mopping floors 5. changing out
Monday all towels and linens, so each new guest arrives at a pristine guest room or suite. 8hours

I was posted to the housekeeping department for this week and my main activities for
the day included, 1.stocking and sorting supplies.
2.Vacuuming, cleaning, dusting and polishing guest rooms.
3.Making beds, changing sheets, removing and replacing used towels and toiletries.
Tuesday 4.Delivering and retrieving items on loan to guests e.g. iron and ironing boards. 8hours
5.Ensuring security of guest rooms and privacy of guests.

I was posted to the housekeeping department and my main activities for the day were
1. cleaning and freshening guest rooms 2. stocking up hospitality carts with towels, fresh
linens, cleaning supplies and toiletries for the rooms. 3. Bed making. 4. replacing any
Wednesdayused toiletries, wiping surfaces clean, and vacuuming or mopping floors 5. changing out
all towels and linens, so each new guest arrives at a pristine guest room or suite.
8hours

I was posted to the kitchen department and my main activities for the day included
assiting in: 1. Ensuring ingredients and final products are fresh and ready
2.Following recipes, including measuring, weighing and mixing ingredients
3.Baking, grilling, steaming and boiling meats, vegetables, fish, poultry and other foods
Thursday in accordance to guest specifications 8hours
4.Presenting, garnishinsg and arranging final dishes
5.Occasional serving of food

Student's Signature ……………………………….

Supervisor's Signature ………………………………

STUDENT
REMARKS
Learned that aesthetic
appeal of all rooms and
public areas at a hotel
is important.

Learned that
housekeppers out to
be friendly when
attenting to geuets.

Learned that guest

privacy and security is
important at at hotel.

Learned that guets had

various tastes and
requirements which if
possible ought to be
respected.