ROCKVIEW UNIVERSITY

INDUSTRIAL TRAINING REPORT

AT
MAGODI LODGES, BAR AND RESTURANT
PLOT NO.: 6232, GREAT NORTH ROAD, LUSAKA

BY

MPUNDU GIVEN
STUDENT NO:
ATTACHMENT PERIOD: JANUARY 4 TH – MARCH 29 TH

DATE OF SUBMISSION:
………………………………………………………………………………………………………………………

SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR AN AWARD

IN CERIFICATE OF CATERING
TABLE OF CONENT

Contents
ABSTRACT................................................................................................................................................3
ACKNOWLEDGEMENT.............................................................................................................................4
EXECUTIVE SUMMARY................................................................................................................................5
CHAPTER 1..................................................................................................................................................6
1.0 INTRODUCTION...............................................................................................................................6
1.1 Background...........................................................................................................................................6
1.2 Goals of Magodi Lodges........................................................................................................................6
1.3 OBJECTIVES OF INDUSTRIAL ATTACHMENTS.......................................................................................7
1.4 PURPOSE.............................................................................................................................................7
CHAPTER TWO............................................................................................................................................8
2.1 ORGANISATION STRUCTURE.................................................................................................................8
2.2 DEPARTMENTS, UNITS AND FUNCTIONS..........................................................................................8
2.2.0 Duties and functions of Finance Department................................................................................8
2.1.1 Duties and functions of Marketing Department...........................................................................9
2.1.2 Duties and functions of Human resource Department.................................................................9
2.1.3 Duties and functions of Administration department....................................................................10
2.1.4 Duties and functions of Human Resource department.................................................................10
CHAPTER THREE........................................................................................................................................11
3.0 BENEFICIARIES OF MY ATTACHMENT IN THE ORGANIZATION..........................................11
3.1 SPECIAL REGULATIONS / MEASURES CONCERNING INTERNS............................................................11
3.2 CONTRIBUTION OF THE STUDENT DURING ATTACHMENTS..............................................................11
3.4 TOOLS AND EQUIPMENT USED DURING THE ATTACHMENT.........................................................12
3.5 DAILY/ WEEKLY REPORTS...............................................................................................................12
3.6 IMPACT OF THE INTERNSHIP..........................................................................................................12
MAGODI LODGES, BAR AND RESTURANT................................................................................................13
CHAPTER FOUR..........................................................................................................................................15
4.0 CHALLENGES/PROBLEMS FACED DURING ATTACHMENTS..................................................................15
4.1 JOB RESPONSIBILITIES..........................................................................................................................15
4.2 CHALLENGES........................................................................................................................................15
CHAPTER 5.............................................................................................................................................17
5.1 CONCLUSION...................................................................................................................................17
 5.1.2 Overall impressions......................................................................................................................17
5.2 Conclusion...........................................................................................................................................17
5.3 Recommendations...........................................................................................................................17
References.............................................................................................................................................18
ABSTRACT
At Rockview University, Industrial Attachment was introduced to inspire the students with
practical and Human resource skills, as a partial fulfilment for the award of a Certificate,
Diploma or a Degree and to introduce the students into working life. The training time allows
the students to link the theoretical principles learnt in the higher learning institutions and the real
life professional and Human resource application. It gives the students the practical skills and
the work environment philosophy, to use their skills and principles learned in class to serve the
institutions and the society in general. As said before, this is done; In the partial fulfilment of the
requirements for the award of the degree of Bachelor in business administration, the Industrial
Practical Training was done MAGODI LODGES, BAR AND RESTURANT in Zambia for a
period of three months from JANUARY 4TH - March 29TH 2023
ACKNOWLEDGEMENT
I wish to acknowledge the invaluable contribution of my immediate supervisor from MAGODI
LODGES, BAR AND RESTURANT his time and guidance.

I honor the management of MAGODI LODGES, BAR AND RESTURANT for facilitating the
attachment exercise and for ensuring that quality academic standards are duly met in the whole
experience. I appreciate the committee in charge of students Attachment at MAGODI LODGES,
BAR AND RESTURANT for the chance to obtain experience on what I learnt in class,
preventing the loss of time and resources of being trained when given employment.

I honor the entire team at MAGODI LODGES, BAR AND RESTURANTfor considering my
request to do attachments with them.
 EXECUTIVE SUMMARY
To prevent the loss of time and resources of being trained, it is essential that students experience
the practical aspect of what they are taught in class, it enables them have in perspective what is
expected of them and what they are going to meet in the real world after studies. This report
highlights my field attachment experience with MAGODI LODGES, BAR AND RESTURANT.
It details activities and operations both practical and theoretical in line with the nature of my
course I involved in throughout my period of attachment. The exposure has been an orientation
to real practical work.
CHAPTER 1

1.0 INTRODUCTION
Magodi Lodges, Bar and Restaurant is a hospitality establishment located in Lusaka City along
the Great North Road. The business was established in 2010 and has been operating for over a
decade. It offers accommodation services, food and beverage services, and conference facilities.

1.1 Background
Magodi Lodges, Bar and Restaurant is a family-owned business that operates under the
management of Mr. and Mrs. Magodi. The establishment has a capacity of 25 rooms, a bar and
restaurant, and conference facilities that can accommodate up to 50 people. The lodges are
situated in a serene environment that offers a peaceful atmosphere away from the hustle and
bustle of the city.

Magodi Lodges, Bar and Restaurant has a mission to provide excellent hospitality services to its
customers while ensuring their comfort and satisfaction. Its vision is to become a leading
hospitality establishment in Zambia and beyond.

Magodi Lodges offers various accommodation options, including standard rooms, executive
rooms, and self-contained apartments. The establishment has a total of 50 rooms, each equipped
with modern amenities such as air conditioning, cable TV, and free Wi-Fi. Magodi Lodges'
restaurant offers a wide range of local and international dishes, while the bar serves a variety of
alcoholic and non-alcoholic drinks.

1.2 Goals of Magodi Lodges

The establishment has set the following goals:

 To provide quality accommodation services to customers

 To offer a variety of food and beverage options that cater to different tastes and
preferences
 To provide conference facilities that meet the needs of clients
 To maintain a high level of cleanliness and hygiene in all areas of the establishment
 To provide excellent customer service to ensure customer satisfaction
Magodi Lodges, Bar and Restaurant operates on the following values:

 Integrity
 Professionalism
 Customer focus
 Continuous improvement

1.3 OBJECTIVES OF INDUSTRIAL ATTACHMENTS

The objective of Industrial Attachment challenged me as a student to examine the values of the
organization involved in the experience, and to assess my education as it relates to the Industrial
Attachment.

 Learning new skills,

 Gaining work experience,
 Developing a professional network and Understanding workplace expectations.
 Appreciate the importance of human relationships and work attitudes.
 Understand the constraints of working life and functional relationships within and
between organizations.
 Be orientated towards work processes.
 Apply theoretical concepts and school-based skills to practice.
 Develop work attitudes like curiousness, self-confidence, maturity and self-reliance.
 Obtain knowledge of potential careers and develop new areas of interest

1.4 PURPOSE
Field attachments allow students to rate their level of assimilation and ability for applications of
the theoretical and practical knowledge they learn in school with relation to the real world in the
field of pursuit. Field attachment are a requirement for the fulfilment of a degree in Business
administration at Rockview University. Field attachment expose students to potential
employment and reduces the loss of time and resources of being trained.
CHAPTER TWO

2.1 ORGANISATION STRUCTURE

ORGANISATION STRUCTURE OF MAGODI LODGES, BAR AND RESTURANT

2.2 DEPARTMENTS, UNITS AND FUNCTIONS

MAGODI LODGES, BAR AND Restaurants has 5 major departments namely Finance,
Marketing, Human resource, Human resource and Administration.

2.2.0 Duties and functions of Finance Department

 Preparation and compilation of Budget estimates in the organization
 Control of expenditure in the organization
 Audit and Accounts.
 All matters related to Banks and banking institutions.
 Giving Loans and advances to employees
 Policy matters/rules relating to pension.
 Pay Sales Commission.
 Billing and collecting money from our clients
 Preparing the payroll and ensuring salaries are paid on time
  Financial analysis in the company to determine if the company is making loss or profit.
 Making clients orders as requested by the sales / marketing department

2.1.1 Duties and functions of Marketing Department

 Telemarketing of company products solutions and services.
 Proper and consistence follow-ups of prospective customers.
 Prepare weekly reports on sales and follow-up progress in the sales department/customer
relations.
 Ensure customer satisfaction on continued service provision and raise the alarm in case of
churn alert.
 Consistence communication with the customer to develop good business relationship.
 Prospecting in Government Organizations, NGOs and Private Companies.
 Evaluating, selecting, and working on promising tenders.
 Attending sales meeting and service delivery evaluation meetings with clients that are on
contract with us

2.1.2 Duties and functions of Human resource Department

 Network diagnosis and support
 Alerting the human resource department when the clients licenses are due for renewal
 Offering remote and telephone support to clients on SLA
 Internet installation.
 Ensuring Network securities and appropriate backups.
 Troubleshooting Hardware and software problems.
 Conducting Basic user training.
 Perform On-site and Remote Human resource support.
 Design And implementation of new IT inventories and infrastructure
 Managing and maintaining clients Networks by administering security policies.
 Conducting ICT equipment’s preventive maintenance.
 Managing helpdesk.
 Implementing of projects and ensuring proper documentation is handed over to the
clients.
  Sending of weekly /bi-weekly reports to clients

2.1.3 Duties and functions of Administration department

 Ensure smooth running of the office by ensuring there is enough stationaries, cleanliness,
and ensuring bills eg electricity and internet are settled on time.
 Issuing of petty cash in the office
 Ensuring the driver delivers clients orders on time
 Issuing of job cards and network installation tools
 Providing comprehensive administrative planning, leadership and organizational
development on all departments
 Evaluating performance of all department heads and their operations
 Administering all laws and policies established by the City Council

2.1.4 Duties and functions of Human Resource department

 HR Department is also involved in designing the Job analysis and Job description for the
prospective vacancies.
 Determining wages and salaries
 Recruitment and Selection
 Performance Appraisal
 Training and Development
 Employee welfare and motivation
 Addressing employees’ grievances
 Labor management relations
 Implementing organizational policies
 Dismissal and redundancy
 Managing of staff leave days
CHAPTER THREE

3.0 BENEFICIARIES OF MY ATTACHMENT IN THE ORGANIZATION

Customers

I was able to propose the latest advanced management skills firewalls to our customers by
sensitizing the customers the need to enjoy, taste and eat our new foods..

Employees

The employees at Magodi Lodges, bar and restaurant benefited from my team work and also my
sales in put to the company.

3.1 SPECIAL REGULATIONS / MEASURES CONCERNING

INTERNS
 The interns must be above 21 years
 The interns should work for only 8 hours a day
 The duration for internship is 3 months
 The intern is entitled for medical cover

3.2 CONTRIBUTION OF THE STUDENT DURING

ATTACHMENTS
While on industrial attachments, here are some contributions I made;
1. Learning and following Standard Operating Procedures (SOPs): SOPs are the procedures
that are set by the establishment to ensure consistency and quality of service. As a student
on attachment, it was important to learn and follow these procedures to ensure that the
establishment operates smoothly and efficiently.

2. Providing excellent customer service: Customer service is a critical aspect of the

hospitality industry, and as a student on attachment, you can contribute by providing
excellent customer service to guests. This includes greeting guests with a smile, being
polite and helpful, and anticipating their needs.

3. Assisting with daily operations: I Assisted with the daily operations of the establishment
by carrying out tasks such as cleaning, preparing food and drinks, setting up tables, and
 stocking supplies. By doing so, I helped to ensure that the establishment runs smoothly
and efficiently.

4. Contributing to marketing efforts: I also contributed to the marketing efforts of the

establishment by promoting it on social media, creating flyers or posters, or suggesting
new ideas to attract more customers.

5. Offering feedback and suggestions: As a student on attachment, I offered feedback and

suggestions to the management on how to improve the operations and customer service
of the establishment. Your fresh perspective can be valuable in identifying areas for
improvement and suggesting new ideas.

3.4 TOOLS AND EQUIPMENT USED DURING THE ATTACHMENT

 Telephones for communication to staff, suppliers and clients and telemarketing
 Laptop for working and sending of proposals and responding to mails
 Internet for sending mails and research
 Printer for printing proposals and other work-related documents
 Business cards for marketing
 Email address to facilitate communication with clients and staff
 Diary for planning activities e.g., meeting and planning for other works to be done.

3.5 DAILY/ WEEKLY REPORTS

 Below is a list of daily and weekly reports sent to the business development director
 Weekly Sales report
 Debt collection weekly report from all the clients that I manage the account
 Daily reports to customer on progress of their orders

3.6 IMPACT OF THE INTERNSHIP

During my attachment, I worked in various departments, including the kitchen, bar, and dining
area. My first Month was spent in the kitchen, where I assisted the chef with food preparation,
cooking, and plating. I learned about different ingredients and spices used in preparing various
dishes, and I also learned how to follow recipes accurately.
In the second Month, I worked in the bar, where I assisted the bartender with preparing cocktails
and serving drinks. I learned how to mix and shake different cocktails, and I also learned about
the different types of glasses used for serving different drinks.

During the final Month, I worked in the dining area, where I was responsible for taking orders,
serving food, and ensuring that the customers were satisfied. I learned about the importance of
good customer service and how to handle difficult customers.

Below is the impact of my internship:

 It enhances training.
 It provides a mechanism for training institutions to respond to identified areas of national
key skill needs.
 It develops the manual skills of trainees associated with scientific and technological
operations.t develops the trainees’ personality and understanding of individuals and
groups in work situations.
 It provides to the trainee background information and experience in career choice.

MAGODI LODGES, BAR AND RESTURANT

MAGODI LODGES, BAR AND RESTURANT shall be guided by the following five core
values: Transparency – performing official duties in an open and honest manner; Accountability
– being accountable to all members, staff, stakeholders and members of the public in all its
activities; Professionalism – providing service with skill, objectivity and diligence to all
stakeholders in a professionally ethical manner;

The skills and qualifications gained from the attachment are as below

 Marketing and prospecting skills

 Management skills and product knowledge
 Writing of management skills proposals
 Customer Service. Restauranteurs want employees who understand the direct link
between satisfied customers and profitability. ...
 Teamwork. ...
  Professionalism. ...
 Communication. ...
 Conflict Resolution. ...
 Time Management. ...
 Ability to Multitask. ...

The responsibilities undertaken during the Attachment period are;

 Prepare weekly reports on sales and follow-up progress in the sale department /customer
relations
 Prepare restaurant tables with special attention to sanitation and order
 Attend to customers upon entrance
 Present restaurant menus and help customers select food/beverages
 Take and serve orders
 Answer questions or make recommendations for complementary products
 Collaborate with other restaurant servers and kitchen/bar staff
 Deal with complaints or problems with a positive attitude
 Issue bills and accept payment
 Managing the sales account by ensuring expired licenses are renewed and collecting
payment.
 Managing the helpdesk by ensuring all reported issues are solved by the Human resource
department.

How the Attachment will influence my future career plans

Once is done with my CERIFICATE IN CATERING AT Rockview University, I will further by

enrolling project management course to gain project management skills which will help me
manage the human resource project in future.

Relationship between the Attachment activities carried out and the classroom

The relationship between class room and activities carried out in the attachment is that in
classroom we learn a lot theory but in attachment you put the theory into practice.
CHAPTER FOUR

4.0 CHALLENGES/PROBLEMS FACED DURING ATTACHMENTS

I completed a three-month industrial attachment program at MAGODI LODGES, BAR AND
RESTURANT Restaurant, where I worked in various roles and gained valuable experience in the
restaurant industry. This report aims to provide an overview of my attachment experience,
including my job responsibilities, the skills I acquired, and my overall impressions of the
restaurant.

4.1 JOB RESPONSIBILITIES

During my attachment at MAGODI LODGES, BAR AND RESTURANT Restaurant, I worked
in several different roles, including as a server, a line cook, and a cashier. As a server, I was
responsible for greeting customers, taking orders, and serving food and drinks. I learned how to
prioritize tasks, multitask, and manage my time efficiently to ensure that orders were delivered
promptly.

As a line cook, I was responsible for preparing food according to customer orders and restaurant
standards. I learned how to work in a fast-paced environment and manage my station effectively
to ensure that food was cooked to perfection and delivered on time.

As a cashier, I was responsible for handling customer payments, managing the cash register, and
closing out daily sales. I learned how to handle cash transactions accurately and efficiently, and
how to communicate effectively with customers to resolve any issues that arose.

4.2 CHALLENGES
Challenges Faced During my industrial attachment in the restaurant, I faced several challenges
that tested my abilities and required me to develop new skills. Some of the challenges I faced
include:

1. Time pressure: The restaurant industry is fast-paced, and there were times when I had to
work under tight deadlines and manage multiple tasks simultaneously.
2. Communication barriers: As a non-native English/Nyanga speaker, I sometimes struggled
to communicate effectively with customers and colleagues, particularly in high-pressure
situations.

3. Physical demands: Working in a restaurant can be physically demanding, particularly

during peak hours. I had to learn how to manage my stamina and energy levels to avoid
burnout.

4. Handling difficult customers: At times, I had to deal with difficult customers who were
dissatisfied with their meals or the service they received. I had to learn how to remain
calm and professional in these situations and resolve the issues to the best of my ability.
CHAPTER 5
5.1 CONCLUSION
5.1.2 Overall impressions
My experience at MAGODI LODGES, BAR AND RESTURANT Restaurant was highly
positive. The restaurant provided me with a supportive learning environment and ample
opportunities to develop my skills. I enjoyed working with the team and appreciated their
professionalism and dedication to providing excellent customer service. I believe that my
experience at MAGODI LODGES, BAR AND RESTURANT Restaurant has prepared me well
for a career in the restaurant industry, and I am grateful for the opportunity to have worked there.

5.2 Conclusion
In conclusion, my industrial attachment experience at MAGODI LODGES, BAR AND
RESTURANT Restaurant was a valuable learning opportunity. I acquired several important
skills and gained practical experience in the restaurant industry. I would highly recommend this
restaurant to anyone seeking an attachment program in the food and beverage industry.

5.3 Recommendations
1. Train Employees for an Excellent Customer Service: It is an undisputed fact that excellent
customer service is a must for any restaurant and if your restaurant fails to provide reliable
customer service there might be a possibility that you will lose out on valuable customers.

2. Encourage Effective Communication Between Staff Members: The most important principle
of any great restaurant service is that there should be consistent and effective communication
between all your staff members. The staff members should be trained to communicate
professionally. Regular staff meetings should happen so that all the staff members are on the
same page.

Ensure Accurate Wait Timings: One of the significant turn-offs that lead to poor restaurant
service is delays. Be it a delay in seating customers, offering the menu, taking the order, bringing
in the food or the bill; time lags can ruin the customer experience. For excellent restaurant
service, the wait timings should be accurate.

References
MR SUMSON CHIPETA
District coordinator officer
District agricultural coordinator office
P.O Box 702232
MRS MUSONDA
Marketing officer
District coordinator
MR JUSTINE
Marketing officer
P.O Box 702232

MR MWINGA
Senior officer
P. O BOX 702232