INDUSTRIAL ATTACHMENT REPORT: A CASE STUDY AT SAFARI PARK HOTEL

AND CASINO.
JOMO KENYATTA UNIVERSITY OF AGRICULTURE
AND TECHNOLOGY

MAIN CAMPUS.

SCHOOL OF BUSINESS AND ENTERPRENEURSHIP

DEPARTMENT OF PROCUREMENT AND LOGISTICS.
COURSE OF STUDY: B.SC SUPPLY CHAIN MANAGEMENT.

HOST INSTITUTION: SAFARI PARK HOTEL AND CASINO

DEPARTMENT OF PROCUREMENT

NAME: KOIMBURI JACINTA WANJIRU

REG NO: HDE 223-1355/2019.
ATTACHMENT PERIOD: 16TH FEBRUARY -28TH APRIL 2022
SUBMISSION DATE: MAY 2022

A REPORT ON STUDENT COMPULSARY SUPERVISED INDUSTRIAL

ATTACHMENT AT SAFARI PARK HOTEL AND CASINO AT THE DEPARTMENT
OF PROCUREMENT.
ACKNOWLEDGEMENT
I would like to thank God for giving me strength and good health throughout my attachment
period. His love and inspiration has always guided me in carrying out my duties and
responsibilities throughout the attachment period. I am also grateful to Jomo Kenyatta University
academic staff for the knowledge and support I got from them which has made my attachment a
success.
I am also grateful to the management and the rest of the staff at Safari park Hotel and Casino for
the support they gave and also for giving me a chance to undertake my attachment in their
Organization. However, I would like to thank the academic supervisors and all the lecturers
for their valuable courses and Knowledge they equipped unto me. Most gratitude goes to my
supervisor Miss Cherotich Jesca Chepkwony Director of Procurement Unit her encouragement
and guidance during attachment. I also extend my gratitude to various supervisors at work
who supervised and taught me new skills. I acquired new knowledge and practical skills from
them. Finally let me thank my family and friends for the financial support they gave me
throughout my attachment period. Thank you all
EXECUTIVE SUMMARY
I was privileged to secure an attachment at the Safari Park Hotel and Casino. The attachment was
for a duration of 2 months from 16th February to 28th April 2022. I got to learn new things in the
place of work and more importantly I was able to put into practice what I had been learning in
class. I was given different duties and responsibilities to perform in various departments. Some
of these tasks were easily learned and others were challenging but at the end, I had different
experiences.
Working gave me a chance to interact with various people and to perform different tasks which
enabled me to acquire new knowledge and skills in the work environment. In this period of my
attachment, I was able to acquire experience and practical skills that will help me in the job
market currently and in future. The whole process was not easy but I tackled all the challenges
involved in carrying out the duties and responsibilities that I was assigned and at the end, my
attachment was a success
TABLE OF CONTENTS.
ACKNOWLEDGEMENT
EXECUTIVE SUMMARY
CHAPTER ONE: INTRODUCTION
1.1 History of the Safari Park Hotel and Casino
1.2 Main functions of Safari Park Hotel and Casino
1.3 Vision, mission statement and core values of Safari Park Hotel and Casino
1.4 Organizational structure of Safari Park Hotel and Casino
1.5 Duties and responsibilities of key personnel in Safari Park Hotel and Casino.

CHAPTER TWO: ATTACHED DEPARTMENT OF HUMAN RESOURCE

MANAGEMENT.
2.1 Key functions of Safari Park Hotel and Casino.
2.2 Staff establishment at Safari Park Hotel and Casino, number of employees, duties and
responsibilities.
2.3 Attachment Objective.
2.4 Assignment duties undertaken at Safari Park Hotel and Casino.

CHAPTER THREE: EVALUATION OF THE ATTACHED PERIOD.

3.1 Success and failures of the attachment period.
3.2 Challenges I encountered during attachment period.
3.3 Competencies and Skills gained
3.4 Conclusion
3.5. Recommendation.

BIBLIOGRAPHY/REFERENCES
APPENDIX.
 CHAPTER ONE: INTRODUCTION
1.1 History of the Safari Park Hotel and Casino.
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. Conceived over 50 years 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.
Accommodation is in 204 rooms, 83 superior unsuited twin/double, 85 superior unsuited 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 Japheth Kimathi.
1.2 Main functions of Safari Park Hotel and Casino.
The objectives which are anchored are:
a) Promotion of tourism
b) Marketing its properties to the tourists
c) Manage hotels and lodges
d) Wildlife and environmental conservation
e) Establishing any tourism related business

1.3 Vision, mission statement and core values of Safari Park Hotel and Casino.
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.
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:
a) Transparency, accountability and Integrity
b) Service excellence
c) Competence, discipline and team work
d) Innovation, dynamism and creativity in planning and introducing new products,
services, processes and practices
e) social responsibility
f) World-class benchmarking standards and selflessness
g) Dedication and commitment.
1.4 Organizational structure of Safari Park Hotel and Casino.
1.5 Duties and responsibilities of key personnel in Safari Park Hotel.
DEPARTMENT ORGANIZATION AND ITS OBJECTIVES
a) 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.
b) 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.
c) 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
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.
d) 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.
e) 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.
f) 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,
arranging transportation, and providing information on cultural events and local attractions.
Concierges are known for their resourcefulness.
g) 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 supply and personal grooming items.)
h) FOOD AND BEVERAGE DEPARTMENT
The food and beverage division also typically supports other hotel functions such as room
service, catering, and banquet planning.
i) 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.
j) 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.
k) HUMAN RESOURCES DIVISION
Functions of the human resources division are; employment, training, employee relations,
compensation, benefits, administration, labor relations, and safety.
 l) 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
i. 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.
ii. Laundry department
 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.
 Ensure high standard of cleanliness the Linen and Uniform Department.
 Reports to the Linen Room/ Uniform Supervisor when stocks reach the minimum for
order purposes.
 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.
 To understand and strictly adhere to the Hotel's Employee Rules & Regulations.
  To Report for duty punctually wearing the correct uniform and name tag at all times.
 Distribute cleaning rags on a dirty to clean basis.
 Inform Senior Supervisor Linen and Uniform of any problem areas that may occur down
the chain of authority.

iii. 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.
iv. Food production department
Role Responsibilities of different chefs
 Sous Chef Assistant to the executive chef, deputizes in his/her absence
 Chef Torment Covers each section as and when required – has the skills and knowledge
to cover all sections
 Chef Grade Manager Responsible for the preparation of all cold savory foods
 Chef Saucier Responsible for all sautéed items
 Chef Poissonnier Preparation and cooking of all fish dishes
  Chef Patissier Preparation of desserts and pastries

v. 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.
vi. 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
section generates the maximum revenue for the hotel, so reservation assistant should
understand, anticipate, & influence consumer behavior in order to maximize the profits.
 CHAPTER TWO: ATTACHED DEPARTMENT OF PROCUREMENT.
2.1 Key functions of Safari Park Hotel.
The key functions of Safari Park Hotel include:
a) Promotion of tourism

b) Marketing its properties to the tourists

c) Manage hotels and lodges

d) Wildlife and environmental conservation

e) Establishing any tourism related business

2.2 Staff establishment at NHIF, number of employees, duties and responsibilities.

According to the current records in the Human Resource Division unit, the total number of Safari
Park Hotel and Casino staff is 652 out of whom 424 are female. The staff audit conducted in
2021 revealed that out of the total number of staff 8% of Safari Park Hotel and Casino
employees were People Living with Disabilities(PLWDs)

2.3 Attachment Objective.

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.

2.4 Assignment duties undertaken at NHIF

The following were the main activities I was exposed to:
 Issuing goods to the user department from the food store.
 Assisted arranging the food store according to meals as well operating the institutional
 system known as Microsoft control (MICROS).
 Assisted in making transfers from food store to user departments as well as relevant
departments
 Assisted in arranging for local purchase order papers as per the supplier as well as filling
to relevant files.
 Assisted in stock taking in the food store as well as checking the expiry of the remaining
goods and foodstuffs.
 Assisted in making transfers from the system, printing transfer papers and issuing goods
to the user.
 Received goods once the supplier delivered them as well as stocking them in the store
and taking invoices from the supplier.
 Printed local purchase order from the system and submitting them for signing as well as
attaching invoices and sending the purchase request to supplier.
 Assisted in receiving perishable goods in the system and printing out the goods receive
note and forwarding invoices to the accounting department for the payment of the
supplier.
 Fueling the company or organization vehicles.
 Arranging the house keeping store, stationary store and Korean store.
 Assisted in generating the purchase requests and local purchase orders.
 CHAPTER THREE: EVALUATION OF THE ATTACHED PERIOD.
3.1 Success of the attachment period.
In the course of the attachment placement period, I was able to interact with various officers and
staff members whereby I developed essential contacts that will be helpful even after completion
of my attachment.
Additionally, I gained considerable experience that will boost my CV for the interest of potential
employers and Safari Park Hotel and Casino is an equal opportunity provider. The supervisors
and field officers will form a reliable team of referees for my future job searches. The skills
acquired in the firm will play an important role in shaping my career and approaches to work.
It has helped me to assess the occupation of the career that I plan to specialize in future. The
attachment has enabled me to be exposed to the real world with a lot of ease to fit in than what
the course could have given me. This attachment has enhanced my rapport and network with the
company giving me good opportunity of job entry

3.2 Challenges I encountered during attachment period and how I 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
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.
2. Noise pollution at the organization
The organization having many employees from all works of life contributed to this
3. 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.

4. 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 was expected to report to.
5. Inadequate equipment
This was the biggest factor in the organization, inadequate equipment included, computers,
chairs, enough room for the internees.
6. 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.

3.3 Skills and Competencies Gained

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 attachment period, 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.
 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.

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