SHAMBERERE TECHNICAL TRAINING INSTITUTE

DEPARTMENT OF INSTITUTION MANAGEMENT

DIPLOMA IN CATERING AND ACCOMMODATION MODULE I1
INDUSTRIAL ATTACHMENT REPORT

NAME: SAIDI AKHAYERE MAURINE

REGISTRATION NUMBER: 6578
FACULTY: CATERING AND ACCOMODATION
PRESENTED TO: SHAMBERERE TECHNICAL TRAINING INSTITUTE
DEPARTMENT: INSTITUTIONAL MANAGEMENT
COURSE CODE:
COURSE TITLE: INDUSTRIAL ATTACHMENT
PLACE ATTACHED SOY RESORT INN
DURATION: 04 SEPTEMBER – 04 DECEMBER 2023
DATE OF SUBMISSION:
STUDENT SIGNATURE
SUPERVISIOR’S NAME:
SUPERVISIOR’S SIGN:
 Page i Maurine Akhayere Saidi (field attachment report)

DECLARATION

I declare that this industrial attachment report is authentic, honest and original to the best of
my knowledge and complete coverage of what I did during my attachment exercise in SOY
RESORT INN, and has not been presented anywhere for a degree or any other award in any
college. Saidi Maurine.

Signature ………………… Date…………………………………………

DECLARATION BY THE SUPERVISORS This report has been submitted with my

approval as:
Organization based supervisor
NAME: ……………………..…………..…………………… SIGNATURE: ……………….

DATE: ………………………………………………………………………..

This attachment report has been submitted to the faculty of Institutional Management,
Shamberere Technical Training Institute for examination purposes with approval of:

Signature ………………………………. Date ………………

Institution based supervisor

NAME: ……………………………………………………………………………

SIGNATURE: ……………………………………………………………………..

DATE: ……………………………………………………………………………….
 Page ii Maurine Akhayere Saidi (field attachment report)

DEDICATION
To my parent, friends for their love, encouragement, prayers and unending support during the
attachment period. I would also like to dedicate the work to all the Soy Resort Inn staffs for
their massive support to ensure that everything was well understood and followed to the
latter, God bless you all.
 Page iii Maurine Akhayere Saidi (field attachment report)

ACKNOWLEDGEMENT
My utmost gratitude is directed to the Almighty GOD for strengthening me throughout my
industrial attachment period. I wish to express my indebted gratitude and special thanks to the
whole Soy Resort Inn team for their unwavering support and guidance throughout my
academic-related learning period at their organization. Special mention goes to Mrs. Benter
Akoth, my incomparable academic supervisor (Shamberere Technical), and Industrial
supervisor who in spite of being extraordinarily busy with their duties, took time to hear,
guide and keep me on the correct path during my industrial attachment.
I would like to also take this opportunity to thank the local students attached in the
organization during the period who hastened my adaption to the various departments they
were attached. Lastly, I would like to acknowledge my parents, thanks goes to them for their
assistance and encouragement throughout the period, their motivational support, financial
support and nurturing role was and will always be greatly valuable to my academics.
 Page iv Maurine Akhayere Saidi (field attachment report)

ABSTRACT
Industrial training is an important phase of a student life in academic development route. A
well planned, properly executed and evaluated industrial training helps a lot in developing a
professional attitude. It develops an awareness of industrial approach to problem solving,
based on a broad understanding of process and mode of operation of organization. The aim
and motivation of this industrial training is to receive discipline, skills, teamwork and
technical knowledge through a proper training environment, which will help me, as a student in the
field of catering and hotel management, to develop a responsiveness of the self-disciplinary nature of
problems in hotel administration during a period of three months training at Soy Resort Inn,
Throughout this industrial training, I have been learning new Hotel management protocol and
catering ideas that are required for process of general hotel management and hotel servicing,
was able to implement what I have learnt for the one year as a Module II Diploma student at
the Shamberere Institute of Technology.
 Page v Maurine Akhayere Saidi (field attachment report)

Table of Contents
DECLARATION........................................................................................................................i
DEDICATION...........................................................................................................................ii
ACKNOWLEDGEMENT........................................................................................................iii
ABSTRACT..............................................................................................................................iv
CHAPTER ONE INTRODUCTION.........................................................................................6
1.1 HISTORICAL BACKGROUND INFORMATION OF THE HOTEL...........................6
1.2 Location............................................................................................................................6
1.3. Vision..............................................................................................................................6
1.4 Mission.............................................................................................................................6
1.5. Soy Resort Inn objectives................................................................................................6
1.6 QUALITY........................................................................................................................6
1.7 STRATEGIC GOALS......................................................................................................7
1.8. ORGANOGRAM................................................................................................................7
CHAPTER TWO: ATTACHMENT DEPARTMENT..............................................................8
2.2 KEY FUNCTIONS /ACTIVITIES OF THE DEPARTMENT........................................8
2.3 OBJECTIVES OF THE INDUSTRIAL ATTACHMENT..............................................9
2.4 MY ASSIGNED ROUTINE DUTIES AND PARTICIPATION FORUMS...................9
2.4.1. DATA COLLECTION.............................................................................................9
2.4.2. DATA ANALYSIS...................................................................................................9
CHAPTER THREE: MY RESEARCH WORK WHILE AT SOY CLUB INN RESORT.....10
Project topic: ICT integration in online hotel booking.........................................................10
Materials required.................................................................................................................10
Points to be considered.........................................................................................................10
Procedure for making of the online advertisement and booking sites..................................10
Processing and storage.........................................................................................................10
Conclusion............................................................................................................................10
Recommendation..................................................................................................................10
CHAPTER FOUR: EVALUATION OF THE ATTACHMENT............................................11
4.1 SUCCESS.......................................................................................................................11
4.2 CHALLENGES ENCOUNTERED...............................................................................11
4.3 HOW I SOLVED THE CHALLENGES.......................................................................11
CHAPTER FIVE: DISCUSSSION, CHALLENGES, CONCLUSION AND
RECOMMENDATIONS.........................................................................................................12
5.0 DISCUSSION.................................................................................................................12
5.1 CHALLENGES..............................................................................................................12
5.2 RECOMMENDATION..................................................................................................12
5.3 CONCLUSION..............................................................................................................12
Presented at Shamberere Technical Training Institute Department of Institutional Management
CHAPTER ONE INTRODUCTION
1.1 HISTORICAL BACKGROUND INFORMATION OF THE HOTEL
The hotel started somewhere in 2015 although some information states 2013. There is a clear
supportive statement on 2015 as the year when the hotel was officially started.

The mandate to develop and promote availability of nutritious foods, specious guest rooms
and wide conference rooms. To undertake this task Soy Resort Inn is renowned for its
convenient and strategic location in the heart of Soy Centre at an affordable price while
maintaining and delivering a high level of personal service to all its guests. Which it prides
itself on. Soy Resort Inn can also be hired for private events.

It has a 60 person seating capacity and tables can be arranged in any configuration including
a single banquet table or groups of tables.

Food can be served buffet or table service.

Soy Resort Inn has 32 exclusive rooms with modern exclusive facilities, 2 conference halls, a
restaurant and secure private underground parking.

1.2 Location
Soy Resort Inn is located along Eldoret Kitale Road, 0.7 miles from the Centre of Soy.

1.3. Vision
To be a global competitive hotel industry in quality service delivery.

1.4 Mission
To contribute to generation and dissemination hotel services, innovative technologies and
research that respond to client demands, for sustainable development.

1.5. Soy Resort Inn objectives

the activities of the hotel are guided by the following objectives

 To develop and promote catering services in the region.

 To develop and promote rooms for conferences.
 To develop and promoted hotel research activities.
 To promote and develop innovative technologies in hotel industry.

The value chains and cross cutting research programs addressed include:

 Nutrition
 Sustainable development
 Honesty and trust
 Precious Guest rooms
 Affordable service delivery to all
 Food science
 Socio-economics
 Technology transfer

1.6 QUALITY
Ensure that they considerately deliver products and services that certify the requirements of
their internal and external customers, Adopt quality as their integral part of their operation.

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 Presented at Shamberere Technical Training Institute Department of Institutional Management
Continuously, improve the quality of the products as a collective responsibility, Empower
employees to embrace quality as a collective responsibility, provide the environment and
maintain good cooperative and social responsibility, Comply with situatory and regulatory
requirements and Ensure that our goals and objectives are geared towards compliance with
quality hotel industry system

1.7 STRATEGIC GOALS

Integrated hotel value chains fostering commercialization of hotel services, Sustainable and
integrated management of natural resources for social development, Industrial arrangements
for enhancing concerted action for development and uptake of technologies and innovations,
Capacity and competence building for integrated hotel and catering research for development

1.8. ORGANOGRAM
Director(s)

General Manager

Operations Finance
manager manager

Human resourceDepartmental managers ICT Cashier Procurement Store keeper

Employees

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Presented at Shamberere Technical Training Institute Department of Institutional Management
CHAPTER TWO: ATTACHMENT DEPARTMENT
As part of my best experience, I was attached to all departments on rotational basis.
Some of these departments are:
 Housekeeping department
 Laundry department
 Restaurant department
 Kitchen department
 Front office department
 Stores
2.2 KEY FUNCTIONS /ACTIVITIES OF THE DEPARTMENT
2.2.1: Housekeeping department
Housekeeping is an operational department of the hotel. It is responsible for cleanliness,
maintenance, aesthetic upkeep of rooms, public areas, back areas and surroundings.
I was attached in this department for the 1st 3 weeks of my attachment. While in this
department, I got a wide experience in the following activities:

 Making beds
 Tidying rooms
 Cleaning and polishing toilets, taps, sinks, bathtubs and mirrors
 Washing floors.
 Removing stains.
 Vacuuming.

2.2.2: Restaurant department

I was attached in this department for 4th week to 6th week of my attachment. While in this
department, I got a wide experience in the following activities:
 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

2.2.3: Kitchen department

 Cooking and preparing different menus

 Keep food preparation areas clean
 Clean kitchen equipment and appliances
 Clean bench-tops, floors, ovens and ranges
 Receive, lift, handle and store food deliveries
 Retrieve food items as requested by chefs
 Assist with food preparation
 Wash dishes, pots and utensils
 Ensure working areas are kept clear
 Throw trash out

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Presented at Shamberere Technical Training Institute Department of Institutional Management

2.2.4: Front office department & Waitress

I was attached in this department for 7th week to 9th week of my attachment. While in this
department, I got a wide experience in the following activities:
1. Receiving visitors to the organization.
2. Delivering food stuff and taking orders from visitors
3. Receiving routing telephone calls.
4. Taking and passing messages.
5. Dealing with simple petty cash for purchase of newspapers, credit, other periodicals etc.
6. Supervising messengers.
7. Keeping simple records.
8. Distributing publications by the organization.

2.2.5: store department

Storekeeper position is responsible for maintaining the provision areas in a clean and
orderly condition and support the Hotel Controller to fulfill and complete all initiatives
related to loading and storing of inventoried items.
I was attached in this department for 10th week to 12th week of my attachment. While in this
department, I got a wide experience in the following activities:
2.3 OBJECTIVES OF THE INDUSTRIAL ATTACHMENT
a) Acquire practical experience in a work place setting.
b) To provide an opportunity for students to discover, learn about, and familiarize with industry of th eir
discipline, and with organizations within the industry. Students will acquire interpersonal
skills through meeting with professionals in their field of study.
c) To provide an opportunity for students to observe real-life practices and implementation
of theoretical lessons and principles. Students will acquire practical skills and experience
working on projects and alongside industry experts.
d) To provide the opportunity for the industry to identify potential employees from among the industrial
trainees and to feedback comments on the programme. Students will benefit from
coursework tailored to meet training expectations of the industry.
e) To ensure coursework and training programmes satisfy the expectations of the industry,
and ensure the programmes are relevant and up to date.
f) Overall, I gained experience in the following:
i. Organizational skills and professional awareness.
ii. Ability to work under supervision and directions.
iii. Efficiently completing tasks, fostering good relationship with seniors and subordinates.
iv. Communication skills and contribution to company.
2.4 MY ASSIGNED ROUTINE DUTIES AND PARTICIPATION FORUMS.
2.4.1. DATA COLLECTION
In Soy Resort Inn data is obtained from various departments, it is collected in each department.
As attachee I was given an opportunity to collect data from customers request emails, online
guest room booking, Conference arrangement and frequent customers, data is collected and
stored in excel format.
2.4.2. DATA ANALYSIS
Soy Resort Inn applies design of experiments in most of its research work.
Analysis is done in SPSS EXCEL and SAS.

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Presented at Shamberere Technical Training Institute Department of Institutional Management
CHAPTER THREE: MY RESEARCH WORK WHILE AT SOY CLUB
INN RESORT.
Project topic: ICT integration in online hotel booking
Most hotels need to diversify their ways of approach to meet customers far away and those
who are newly appearing on site.
Integrating ICT in the Hotel industry is one of the major achievements in the marketing of the
hotel to the public and a structured way of meeting new customers and clients. With the latest
scientific analysis, a need to have dynamic websites, Google sites and moodles increases the
income to the hotel by promoting cheap advertisements, free linkage o customers and a
platform for customers to make orders.
Materials required
1. Computer/Smartphone
2. Internet subscription
3. Valid email address
Points to be considered
1. I was able to create simple Google site where I advertised all the hotel services.
2. I was able to create a Google form for customers to populate the orders.
3. I was able to create a booking site for customers to have online booking for guest rooms,
conference room and special rooms.
4. I was able to create application form for employees application and students attaché
application using the Google sites.
Procedure for making of the online advertisement and booking sites
1. I logged into my email using the computers
2. I then picked on Google sites
3. I added a new site with the name Soy Club Swimming pool
4. I then added the pictures for myself and all other photos I have taken in the hotel while on
duty
5. I the published the site online
6. I copied the site link and shared with people online using whatsapp and facebook
7. I then opened the Google forms and prepared a form for online hotel booking
8. I published the site
9. I copied the link in 8 above and added to my Google site.
10. I then published the site in 9 above.
Processing and storage
1. Data collected using Google forms was directed in access database via a published excel
spreadsheet.
2. The data included captured emails from customers, their telephone and address
3. The data can be directly be accessed by the service men and automatically launch a
response to the client via email or phone number.
4. Prices for each booking are also indicated.
5. Data is stored in access and periodically updated depending with the action required.
Conclusion
After doing this test, I realized the hotel recorded new visitors who claimed they were able to
locate hotel online and book for service online.
This way, the hotel has adopted this system and they are now asking all its employees to
ensure they are IT compliant so that they can help in marketing the hotel online.
Recommendation
It is important to advice hotels and accommodation industries to ensure they integrate their
facility with ICT so that they can enjoy the benefits of cheap advertisements, acquisition of
new customers in market and minimization of huge expenditures in marketing of the
facilities.

Page 10 Maurine Saidi attachment report at Soy Resort Inn- Soy

Presented at Shamberere Technical Training Institute Department of Institutional Management
CHAPTER FOUR: EVALUATION OF THE ATTACHMENT
4.1 SUCCESS
My attachment was a success, I was provided with an opportunity to discover, learn about,
and familiarize with the Organizational skills and professional awareness. I acquire
interpersonal skills through meeting with professionals in the field of study.

4.2 CHALLENGES ENCOUNTERED

a) Competition with other student’s interns.
b) Inadequate industrial equipment and machines.
c) Insufficient orientation.
d) A new lifestyle.
e) High cost of expenditure as the hotel does not offer accommodation for its staff.
f) High cost of commuters fees as I had to commute daily to and fro Soy Centre costing
100/= daily.

4.3 HOW I SOLVED THE CHALLENGES

Every challenge has a solution
1. Stay friendly; be open-minded, drama-free, and easy to work with.
2. Schedule socializing and adventurous activities.
3. Structured interviews with the staff members.
4. Budget well for my commuters fees

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Presented at Shamberere Technical Training Institute Department of Institutional Management
CHAPTER FIVE: DISCUSSSION, CHALLENGES, CONCLUSION AND
RECOMMENDATIONS

5.0 DISCUSSION
In essence, catering and accommodation industry holds the core position of any community welfare
system and more so the wellbeing of every individual. From such submission, it is clear that this
sector walks hand in hand with any hospitality/tourism in facilitating accommodation and catering
whilst providing crucial service hotel management. During the attachment, it comes out that hotels
have since ventured in the usefulness of catering and accommodation department as evident in the
good facilities coupled with good number of personnel in the department.

In reality, catering and accommodation is the backbone of our hotels, thus the obligation of everyone
to manage it. The findings in the attachment create essential aspects such as the interlocking
relationship of recovery and quality diet. This attachment provides insightful findings that have since
held a pivot position in the world of research. I strongly believe that the attachment illuminates the
inherent aspect within the sector that shall in turn promote better accommodation and catering
management.

5.1 CHALLENGES
 Preparing different food staffs prior to the diverse societal demand and procedures is a barrier
to catering department.
 Difficulties in applying new technology in catering/accommodation industry as a
result of insufficient knowledge in ICT technology within the industry.
 Burnout especially in the kitchen department.
 Difficulties in identifying the local names of some food staffs.
 Missing records of local food preparation procedures
 Financial challenges from travelling

5.2 RECOMMENDATION
Constant food preparation menus and procedures should be provided by experts and catering
professions within the local area to ensure exotic and non-societal professions gets adequate
experience in diverse menus that can’t be learn in school.
The students attaché from far should be provided with accommodation facility so as to
improve their participation in the industry for their own positive progress and to the industry
as well.

5.3 CONCLUSION

Hotel management, catering and hospitality is one of the most growing industries with
highest opportunity of diversification. It’s one of the greater revenue makers in the country
and a good source of employment to many.

Page 12 Maurine Saidi attachment report at Soy Resort Inn- Soy