CHAPTER ONE
1.0. INTRODUCTION OF SIWES
The students Industrial Work Experience Scheme (SWES) is the accepted skills training
program, which forms part of the approved minimum Academic Standards in the various degree
program for all the Nigerian Universities. It was funded by the Federal Government of Nigeria
and jointly co-ordinated by the industrial Training Fund (ITF) and the National Universities
Commission (NUC). It provide for on – the job practical experience for student as they are
exposed to work methods and techniques in handling equipment and machinery that may not be
available in their institution. The scheme also prepares student for works situation they are likely
to meet after graduation.
1.1 DEFINITION OF SIWES
The Student Industrial Work Experience (SIWES) is a skill training program designed to
prepare and expose students of Nigerian Universities, Polytechnics, and College of Education to
the industrial work situation they are likely to encounter after graduation. The need for the
establishment of the scheme aroused when there was a growing concern among industrialists that
graduates of institutions of higher learning lacked adequate practical background required for
employment in industries. Therefore, the employers were of the opinion that the theoretical
education in higher institutions was not responsive to the need of employers of labour.
It is an effort to bridge the gap existing between theory and practice of engineering and
technology, science, agriculture, medical management and other professional educational
programs in Nigeria institutions. The scheme is funded by the Federal Government of Nigeria
and Industrial Training Fund (ITF). My participation in the scheme commenced on the 27th of
December, 2021. I participated in the program at Spicy Palace for duration of 2 months.
1.2 OBJECTIVES OF SIWES AND IMPORTANCE
1. Provides Avenue for student to acquire industrial skill experience in their approved
course of study.
2. Prepare students for their industrial work situation which are likely to meet after
graduation.
3. Ease the transition from school to the world of work and enhance students contact for
later job.
4. Prepare student for post-graduation work.
5. Ernest placement and strengthen employees and education process of preparing
student for employment in industries
6. Provide opportunity for students to apply their knowledge in real work situations,
thereby bridging the gap between theory and practical.
7. Expose students to work methods and techniques in dealing equipment and
machinery that may not be available in educational institution.
1.3 THE COMPANY
Spicy Palace is a Top-class modern bida brand. Their simple "Taste More" philosophy aims to
encourage a bold spirit of adventure as we set out to challenge the status quo by constantly
improving the quality of our restaurants, products and services.
Spicy Palace is an ambitious, Top-class modern bida brand. The company began operations in
2019. Their primary aim was to improve on our preexisting operational excellence policy and to
ensure that the company’s internal processes are aligned with internationally accepted standards.
The company always invites customers to experience more as the customers interact with their
brand and enjoy the sensory pleasures of the sizzling spicy asides. All flavored to perfection with
the unique blend of authentic West African herbs and spices.
They encourage staff and franchisees to passionately learn, grow and strive for more, both to
their own benefit and to the ultimate benefit of the customers. Spicy Palace prides itself on the
consistent delivery of product excellence, great value and impeccable customer service. All
brought to life by warmly engaging with our customers in energetic, progressive, quick service
restaurant environments.
1.4 DEPARTMENTS AND FUNCTION
Kitchen Department
The kitchen is the place where food is prepared. In a hotel or in restaurant a spice l room is used
for food preparation and is known as kitchen, in outside catering it is a place assigned for food
preparation like in trekking, rafting etc. The word kitchen comes from the French word "Cousin",
which means art of cooking or food preparation in the kitchen. In modern hotel management
cuisine refers to the art of cooking and style of service.
Kitchen is the central point of activities in all restaurants and hotels where food is prepared. It is
the heart of hotel. A hotel is defined as a place where lodging and foods available, so kitchen is
one of the most important unit as kitchen is related with food. The purpose of kitchen
organization in a hotel or restaurant is to produce is managed for the most effective use of staff,
equipment and materials. It is a revenue earning unit. Most of the hotel's collection is from food.
Counter
The counter welcomes guests to the fast food restaurant: greeting them, taking order and
attending to customers and settling the accounts.
Store
1.5 OBJECTIVE
The objective of this report is to present, in details, the various activities carried out by the
trainee at Spicy Palace from December, 2021 to February 2022 as well as provide the general
background knowledge about the aspects of hospitality management applied while undergoing
the SIWES programme.
For the reasons stated above, the report covers only the extent of work, in brief, that has been
done before the trainee was involved in the various activities; as well as background knowledge
applied in these activities.
CHAPTER TWO
2.0 MY DEPARTMENT
I was first posted to the kitchen department. The kitchen is located at the extreme end of the fast
food restaurant where overall sequence of food receiving, storing, preparing, cooking, serving
and clearing areas are properly designed and managed. Technically, it is known as central
kitchen having many sections. Hence, it occupies a large space. This kitchen provides wide range
of food varieties e.g. Indian, continental, oriental, Mexican, Italian, etc. through its respective
section with the help of skilled/semi-skilled culinary crafts persons called chef-de-parties and
commie cooks.
2.1 KITCHEN SECTIONS
The kitchen in Spicy Palace is divided into the following sections:
i The hot sections (the main cooking areas)
ii Still room
iii The vegetable preparation area
iv The cold section
v The pastry/bakery section
vi The butchery section
vii Attached cleaning and washing area (kitchen steward)
viii Cold provisional store
2.2 POSITION AND RESPONSIBILITIES
The following jobs were given to me in the course of my training as an IT student:
a) Working as Cashier
b) Sales point / restaurant as waitress
c) Market Survey / Inspection of competitors
d) Market Purchase of Raw Foods for the Kitchen Department
2.3 COMPONENTS OF FOOD SERVICE OPERATION
Food service system can be described as an organization that procures raw food items and
prepare them for the consumption of the consumers on the same premises (Oyinlade, 2005).
Food service enterprise therefore is both a service and manufacturing system. The principal
characteristic of manufacturing is that something is physically created i.e the output consists of
goods which differs physically from material input to the system. The principal characteristic of
service is the treatment or accommodation they offer interested customers.
Food service industry is generally, concerned with the quality preparation, presentation and
delivering of foods usually for immediate consumption away from home. Food service industry
is categorized into two. These are:
(i) The commercial segment: Comprise of five major types of operations. These includes full
service restaurant, fast food restaurant, hotels and motels, retails stores and recreational facilities.
Arabian Journal of Business and Management Review (OMAN Chapter) Vol. 1, No.10; May
2012
(ii) The non-commercial segment: The non-commercial segment includes hospitals, schools,
parks, institutions, military establishment and transportation industry. It primarily caters for the
needs of captive audiences. The customer has limited or no choice in the selection of centers and
the operators has more influence on the quality service and price than the customers. Whereas
the commercial segment has to compete for customers through service, quality and price.
There are four major food service systems. These are:
(i) Conventional food service system
(ii) Commissary food service system
(iii) Ready prepared food service system
(iv) Assembly served food service system
CHAPTER THREE
3.0 ACTIVITIES INVOLVED IN DURING THE SIWES
These are the following activities that I was involved in:
i. Outdoor Marketing
ii. Maintenance of POS and usage
iii. Usage of Ice Cream Machine
iv. Customer Relation
v. How to handle the company cash book record
3.1 KNOWLEDGE ACQUIRED
i) Am now being exposed to the practical aspect of my course of study and the work situation l
am likely to meet after graduation.
ii) I can now carry out market survey report for customer’s feedback and complains, also to give
out suggestion on how to handle challenges to the restaurant.
3.2 PROBLEMS ENCOUNTERED
i) Difficulty of identifying Kitchen utensils/their names.
ii) Getting comparable of food that were serve /sold to the customer
3.3 SOLUTION TO PROBLEM
Asking of questions to be cleared on that, whenever such difficulties problems arises
CHAPTER FOUR
4.0 CONCLUSON
The Students Industrial Work Experience Scheme (SIWES) is a training worth doing. Training
that exposes); out to labour market. How theoretical aspect of your course is applied practically.
4.1 RECOMMENDATION
I hereby recommend the Students’ Industrial Work Experience Scheme to all students in Tertiary
institution for more practical knowledge of their area of specialization.
Hence, to explain the details to the student the trainee should have the complete knowledge and
experience, to expose students to latest developments and technological innovations in their
chosen professions. The trainee also has to provide, opportunities for the students to be involved
in the practical aspect of their respective disciplines. Thus, bridging the gap between the
theoretical aspects taught in the class and the real world situations.
