A TECHNICAL REPORT ON STUDENT INDUSTRIAL WORK

EXPERIENCE SCHEME (SIWES)

AT

JOKEMS VIEW - AIRPORT HOTEL

BY

ASIMVINAH JOHNSON
ST/HMT/ND/20/021

THIS TECHNICAL REPORT IS SUBMITTED TO THE DEPARTMENT

OF HOSPITALITY AND MANAGEMENT, IN PARTIAL FULFILMENT
FOR THE AWARD OF NATIONAL DIPLOMA (ND) IN HOSPITALITY,
FEDERAL POLYTECHNIC MUBI.

AUGUST, 2022

i
 DEDICATION

I will like to dedicate this (SIWES) to God Almighty who guide me throughout the

period of my SIWES programme.

ii
 ACKNOWLEDGEMENT

I am grateful to almighty God who granted me his divine protection and guidance

not only during the period of SIWES but throughout my life.

I also appreciate the Head of Department Mr. Gabriel Yusuf and SIWES

Coordinator Mr. Medugu, and all the staff of the Department who made this course

very meaningful through their guidance.

iii
 TABLE OF CONTENTS
DEDICATION.......................................................................................................................................ii
ACKNOWLEDGEMENT....................................................................................................................iii
CHAPTER ONE....................................................................................................................................1
1.0 BRIEF HISTORY OF INDUSTRIAL TRAINING FUND (ITF)...............................................1
1.1 HISTORICAL BACKGROUND OF SIWES................................................................................1
1.2 AIMS AND OBJECTIVES............................................................................................................2
1.3 BENEFITS OF SIWES...................................................................................................................3
CHAPTER TWO...................................................................................................................................5
2.1 KITCHEN........................................................................................................................................5
2.2 ORGANAZATIONAL STRUCTURE OF JOKEMS VIEW - AIRPORT HOTEL YOLA......5
2.3 PRE-SERVICE................................................................................................................................6
2.4 VEGETABLE SOUP WITH SEMO VITA...................................................................................7
CHAPTER THREE...............................................................................................................................8
3.1 HOUSE KEEPING..........................................................................................................................8
3.2 FUNCTION OF THE HOUSE KEEPING....................................................................................8
3.3 ORGANIZATION CHART OF THE HOUSE KEEPING........................................................10
3.4 TYPES OF THE ROOM IN THE HOUSE KEEPING..............................................................11
3.5 HOW TO TAKE CARE OF HOUSEKEEPIMG/CLEANING EQUIPMENTS......................13
3.6 HOUSE KEEPING STORE..........................................................................................................14
CHAPTER FOUR...............................................................................................................................15
4.1 FRONT OFFICE...........................................................................................................................15
4.2 AIMS AND OBJECTIVE OF FRONT OFFICE........................................................................16
4.3 FUNCTION OF THE RECEPTION/RECEPTIONIST.............................................................16
4.4 HOW BOOKING ARE MADE....................................................................................................17
CHAPTER FIVE.................................................................................................................................18
5.1 RECOMMENDATION.................................................................................................................18
5.2 CONCLUSION..............................................................................................................................18

iv
 CHAPTER ONE

1.0 BRIEF HISTORY OF INDUSTRIAL TRAINING FUND (ITF)

As we all know that industrial training fund is channeled for the purpose of

bridging a gap between the theoretical and practical aspects.

Technical education is presented to serve industries: therefore it is compulsory that

a high level of corporation maintain harmony among institutions and industries.

The educational conference of the fourth common wealth approved that industries

should be closely associated with technological education and through political

work of man power.

1.1 HISTORICAL BACKGROUND OF SIWES

Students Industrial Work Experience Scheme (SIWES) is a cooperative

industrial internship program between the industry or the organization and

institutions of higher learning established by the Industrial Training Fund (ITF)

under degree 97 of Act 1974 under the leadership of Gen.Yakubu Gowon.

This came to existence after the careful study carried out between 1993 and

1994, which reveal a wider gap that existed between the theory and the practice of

Engineering Technology and the applied sciences discipline in Nigerian

institutions.

On inception, the ITF spend a lot of fun on the scheme and bill raised to

almost 100% in 1976. In spite of the heavy financial involvement which the
1
scheme entailed, the ITF is pleased with the result achieved. By 1984, all

institutions of higher learning in Nigeria has instituted SIWES as a condition for

the award of certificate to all students of technology and allied courses. In

addition, it is important to note that similar program as SIWES in Nigeria are

being carried out all over the world, for example in Canada and United State,

cooperative education is popular in Europe, it is generally refund to sandwich.

1.2 AIMS AND OBJECTIVES

1. To strengthen the relationship between industrial sector and educational

institution.

2. To bring students to the institution up to date information on business and

industrial practice and new technology.

3. To prepare students for work conditions.

4. To expose students toward method in handling equipment and tools this

may not be available in education institutions.

5. To expose and prepares students for industrial work conditions.

6. To help students test values and assist in developing skill in the

application of their principles and concept for real problem and provide

the student with sound technical training, vocabulary with theoretical

aspect of technical work required by the industries. The industrial

2
 training fund (ITF) was established by the federal government of Nigeria

in Oct. 1971 by decree No. 47.

The decree ensures the grater participation of industries in the technical

education. Student industrial work scheme SIWES was establish by ITF in 1973 to

solve the problem of lack of adequate practical skills, training prepare for

employment industries by Nigerian Graduates Territorial Tertiary Institutions.

1.3 BENEFITS OF SIWES

 It builds the student to self-confidence at the end of their programs.

 It enables students to have a clear picture of their career prospect.

 It assists the student in having a quick idea and concept over his training

field

1.4 BRIEF HISTORICAL OF JOKEMS VIEW - AIRPORT HOTEL

The Jokems View - Airport Hotel is a private business venture owned by Mallam

Sahabo Bawuro (a business man and a successful contractor) of our time. The

business started with 19 rooms with only two categories of rooms double 18 and

one Vip suite in the year 2010.

The facilities identified with the business during inception are; lock and key door

system, flat screen televisions for all the rooms, refrigerator for all the rooms, 24

hours power supply, well trained staff ready for work at all times, functional

restaurant and with 24 hours service delivery.

3
As the business progresses, there was an extension of business which lead to the

increase of additional 15 rooms that amounted to 34 rooms in all. The additional

facilities are internet that is Wi-Fi internet, well-fortified security system within the

hotel facility.

4
 CHAPTER TWO

2.0 INRTODUCTION
2.1 KITCHEN
The kitchen can be defined as a rectory where row food items and party of wholly
processed food substance and hygienically prepared or cooked for customer
consumption in the restaurant. A kitchen should be well planned and arranged to
prevents provide comfort to the kitchen staff and prevent disturbance and hazard
during cooking.
2.2 ORGANAZATIONAL STRUCTURE OF JOKEMS VIEW - AIRPORT
HOTEL

KITCHEN TECHNOLOGIST

Kitchen Technician Kitchen Supervisor

Chief

Lab Assistant
5
2.3 PRE-SERVICE

After sweeping and dusting of equipment washing of utensils.

Menu for the day will then be brought, for preparation and cooking such items

XX XX XX

Friend Rice with

Beef sauce and salad

Side Salad

XX XX X

Apple

XX XX

Method cooking

> Separate the rice grains as much as much as possible.

> Separate the white part of the onions and cuts into small pounds.

> Head q work pan oven or pot high heat.

> Add the oil and onion, stir for 3 0-40 seconds.

> Add the rice and turn and mix continuously for a few 3-5 minutes until through

hot.

> Then add the little stock and correct the seasoning stir for seconds.

> Add the green beans and carrot.

Offal pepper soup

6
XX XX XX

2.4 VEGETABLE SOUP WITH SEMO VITA

XX XX XX

PROCEDURE VEGETALE SOUP;

1. Wash the beef and seasoning with oil.

2. Boil the meat with stock fish for about 20 minutes.

3. Add oil crayfish pepper.

4. Stir and add water. Allow to boil for 20 minutes.

5. Add the washed vegetable chopped onion and seasoning cubes.

6. Cook for 8-10 minutes bring it down and serve with Semovita.

PROCEDURE FOR SEMO VITA

1. Sieve the Semovita.

2. Put water on the boil fire.

3. Put some of Semovita in cool water and stir.

4. When water boils, add the mix Semovita.

5. Stir continuously to avoid lamping.

6. Cover to cook for 15 minutes.

7. Add the Semovita and fold or stir till tender.

8. Cover and allow cooking again for 5 minutes.
9. Fold again, remove from fire.
10. Mold in a ball shape then serve with vegetable soup.

7
 CHAPTER THREE
3.0 INTRODUCTION
3.1 HOUSE KEEPING

The house keeping work involved in taking care of a house especially the money

use in buying, cleaning material and other things needed for cooking after a house.

Housekeeping in times of hotel, motels take care of the guest comfort, the

beautification of the environment, the decorating aspect of the rooms and the

environment neatness of the rooms and all the surrounding.

HOUSE KEEPER

This is usually a woman whose job is to manage the shopping, cooking, cleaning,

must especially in the institution, hotel and motels.

3.2 FUNCTION OF THE HOUSE KEEPING

1. Supervising cleaners to ensure that building are kept clean. The house keeper,

therefore over sees the sweeping and cleaning of the house (e.g. guest rooms and

dormitories) in institution washing contains bedding and bed making.

2. She also ensures that the house hold line e.g. contains bed sheet, pillow cases

and table covers are needed promptly.

3. She chooses or buys house cleaning agents and materials, stores them and issues

them to cleanness in absence of store keeper.

4. She regularly inspects the premises to find out when the surrounding and

wedges requires, cutting of formatting and makes the necessary arrangement.

8
5. She also inspects the house regularly for the broken furniture, leaking roots and

any other faults and arranges for immediate repairs.

9
 3.3 ORGANIZATION CHART OF THE HOUSE KEEPING

Senior Keeper

Assist Senior Keeper

Supervisor

Assist Supervisor

Room Steward
Launcher Cleaners Flourish

10
3.4 TYPES OF THE ROOM IN THE HOUSE KEEPING

VOCATED ROOM

These types of room in the hotel, where by a guest have entered and stay for some

period of time vacating and after the time he/she have vacated the room is then

called vacated room.

VACANT ROOM.

This types of room are found in the hotel where by the have being made ready in

expectant of any incoming guest and not guest have enter the room for some

couples of the days, weeks and they are called vacated room.

OCCUPY ROOM

These are room in which the hotel list to a guest to stay for the particular period of

time booked for wishes to stay into which simply means a guest is still living in

such types of room and it called occupy room.

OFF ROOM

This is particularly types of room in which required to make a guest fill

comfortable are net there, such as television, sets, fans, air conditioner, water,

system toilets, lightening system. That is to say guest cannot be given such types of

rooms and for that reason it is called off room.

11
 PROCEDURE FOR CLEARNING BED ROOMS

> Open the windows.

> Draw the curtains for cross ventilation.

> Fold the bed sheet.

> Turn the bed before stating sweeping.

> Sweep the curves waves of the wall.

> Then sweep up the carpet.

> Dam durst the furniture

> And durst all the electric fillings.

> The windows and the back side of the windows.

> Remove all the dirty lines in the bed and change with good clean ones.

> And dress it with different styles.

CLEANING AGENT AND DISINFECTANTS FOUND IN HOUSE

KEEPING

- Disinfectant:- this care substance use in killing bacteria on material round in

housekeeping. Examples are Harpic disinfectants, Septol and Detol.

- Cleaning detergents

- This cleaning substance use in cleaning dirty room materials. Examples are soap,

mopeds turn buckets soap and toilets soap morning fresher.

12
CLEANING EQUIPMENT

- There are some equipment uses to help for cleaning purpose.

- Toilets brushers, buckets, rag, mopeds turn buckets brooms and durst pan.

3.5 HOW TO TAKE CARE OF HOUSEKEEPIMG/CLEANING EQUIPMENTS.

BROOMS

This is a equipment use in housekeeping, which it is purposely use in sweeping

durst and others particles that may be found on the surface.

After sweeping the room is then durst/wash and kept it in appropriate place.

TOILETS BRUSHES

These are short handling brushes used in washing toilets, through rubbing the

brush on the surface of the toilets. After used, then washed it and disinfected with

disinfectant such as septet and then kept it in appropriate place.

RAG

This could either be clean cloth, which their purpose is to clean surface, trough

mopping or dusting. After used the drag is when washed with detergents and

disinfectant before hanging it on a handler to dry and stored it in appropriate Place.

BUCKETS

There are containers either plastic or iron in round or cancel shape use in various

purpose, such as fetching water, storing water, washing. After used it is then wash

13
through scrambling method with detergent, rinse in clear water stored in

appropriate place. etc.

3.6 HOUSE KEEPING STORE

Housekeeping store is a particular room design with components and essential

equipment’s in storing of housekeeping stationeries, such as toilet soap, omo., vim,

harpic detergent and toilets tissues

LAUNDRY

This simply means a place where clothes/lines are laundress batch of clothes, sent

for purpose of washing and ironing.

The organization laundry is also attach within lines store room where cleans lines

are stored out for issuing and are properly store in drawers.

Equipment’s found in laundry and washing machine, drying machine, electric irons

and basins.

14
 CHAPTER FOUR
4.0 INTRODUCTION

4.1 FRONT OFFICE

In this first place, front office is also refers as a reception office, it also a nerve

center of the hotel. Not only that, it is the communication centre of the entire

servicing department in this hotel.

ORGANIZATION CHART FOR THR FRONT OFFICE

Front Office Manager

Telephone Advance Preservation

Cashier billing
office

Porter

House
Keeping

15
4.2 AIMS AND OBJECTIVE OF FRONT OFFICE

From these sales of room it earns bulk of their revenue and profits.

Reception simple means the first points contact for incoming visitors or guest and

the department point for the outgoing guest/visitors.

Therefore the receptionist, whether male or female has a very special role to play

in the establishment. May qualifies, such as personality, which naturally, but other

can be acquired by good training.

QUALITIES OF A GOOD RECEPTIONIST

> Professional manner

> Positive altitude

> Good listening skills

> Organizational ability

> Technological skill

4.3 FUNCTION OF THE RECEPTION/RECEPTIONIST

In all hotel establishments, the reception office is the focal point.

Receptionists are expected to be charging, tactful diplomatic and are capable of

dealing with members the public as well as carrying out the innumerable facts that

ensure the smooth and efficient running of the office.

• Provide communications beside the selling accommodation an and registering of

incoming guest.

16
• Organize departure of outgoing guest.

•Recoding advance banking.

• Dealing with tale and other form of accommodation.

• Dealing with incoming and outgoing mails.

•Maintains record of lifting.

•Keep up date records of room and their letting.

• Duplicating with guest complains and providing information.

4.4 HOW BOOKING ARE MADE

The main ways of booking accommodation in the hotel, reservation of rooms can

be made through the following by the prospective guest himself on his behalf

> Personnel call

> Telephone

> Correspondence

17
 CHAPTER FIVE

5.0 RECOMMENDATION AND CONCLUSION

5.1 RECOMMENDATION

1. First, I would like to recommend the federal government for enacting the degree

that established ITF to train student in relevant fields with its SIWES Programs.

2. The staff hospitality management, are recommended for the quality of education

they impact in the students as theoretical and practical knowledge needed to be in

the field are require from our experienced staff.

3. Students should attach themselves with industrial organization relevant to their

fields of study, so that more practical knowledge could be acquired.

4. Students should attach important emphasis to the SIWES program because there

is much to learn practically.

5.2 CONCLUSION

The SIWES program is a laudable one and its aim is not defeated because the

students are exposing to the relevant field of their study.

And the experiences acquired during this period is quite challenging.

18