SHAMBERERE TECHNICAL TRAINING INSTITUTE.

TECHNICAL AND PROFESSIONAL EXCELLENCE

DEPARTMENT OF FOOD AND BEVERAGES,SALES AND SERVICES

NAM: MELVIN WERE

REG NO:STTI/CFB/8004M/22

REPORT ON ATTACHMENT AT “KIAMA RIVER RESORT" FOR THE PERIOD

MAY-AUGUST, 2023

SUPERVISOR:TOM WANYONYI.

DECLARATION

I MELVIN WERE, hereby declare that the presented report of attachment is uniquely prepared
by me after the completion of 3 months’ work at Kiama River Resort.
I also confirm that the report is only prepared for my academic requirement not for any other
purpose. It might not be used with the interest of opposite party of corporation.

Signature Date

MELVIN WERE

ID-38401469

DEPARTMENT OF FOOD AND BEVERAGES SALES AND SERVICES

SHAMBERERE TECHNICAL TRAININGINSTITUTE

DEDICATION

I dedicate these attachment report to my family members and many friends. I thank my
colleagues and family whose words of encouragement and financial support has led to a success
of my attachment.

More so, I dedicate this report to my mum who have supported me throughout the process. I
have and will always appreciate all she have done, my gratitude to Betty Ireri the housekeeping
manager and Tom wanyonyi for putting their hands together to make sure my head was always
held high throughout and partly of these first department.

Also, I dedicate this work and give special thanks to all other department supervisors and staffs

for being there and accessing me throughout the entire time I was in attachment.
ACKNOWLEDGEMENT

Words cannot express my gratitude to my school and Kiama River Resort for the invaluable

patience and feedback. I also could not have undertaken this journey without workmates who

generously provided knowledge and skills. Additionally, the endeavour would not have been

possible without the generous support from Mrs janerose kamau for allowing me in her

hotel .I’m also grateful to my classmates for their moral support. Thanks to all made my

internship educational and fun.

EXECUTIVE SUMMARY

Industrial Training in food and beverage Management is regarded as the first job
experience that aims to prepare future professionals in the field. As a trainee there is a lot of
learning involved whereby students equip themselves with skills and knowledge about the carrier
work in life. It allows them to relate theory learned in class into practice as they work in their
area of specialization. Its aim is to equip basic skills required in the field and know the
challenges they may encounter while executing their duties.

The report starts by briefly describing the organization I was attached to and explaining
the organization's structure, and outlines the daily roles and skills gained during my entire period
at the Resort.The report will discuss the challenges encountered during the process and
recommend what needs improvement to make the attachment process worthwhile.
ACRONYMS

BOD : Board of Directors

DOO : Director of Operations

F&B : Food and Beverage

FO : Front Office

GM : General Manager

HOD : Head of Department

HR : Human Resource

MD : Managing Director

VAT : Value Added Tax

TABLE OF CONTENTS

DECLARATION..............................................................................................................................................2

DEDICATION................................................................................................................................................2

ACKNOWLEDGEMENT.................................................................................................................................3

EXECUTIVE SUMMARY.................................................................................................................................4

ACRONYMS..................................................................................................................................................5

1.1Introduction............................................................................................................................................8

1.2 Purpose..................................................................................................................................................8

1.3Organization profile................................................................................................................................9

1.3.1 History of Lossesia resort....................................................................................................................9

1.3.2main function....................................................................................................................................10

1.3.3 Mission, Vision, and Objective..........................................................................................................11

1.3.4 Organisational chart.........................................................................................................................12

1.4 Details of placement department........................................................................................................13

CHAPTER TWO;..........................................................................................................................................13

2.1 SPECIFIC ACTIVITIES UNDERTAKEN......................................................................................................13

2.2 AN ANALYSIS OF LEARNT KNOWLEDGE AND APPLIED SKILLS..............................................................17

2.3 A PROFILE OF SKILLS AND COMPETENCIES GAINED.............................................................................17

CHAPTER THREE........................................................................................................................................19

3.1 SUMMARY.........................................................................................................................................19I
3.2 CONCLUSION.......................................................................................................................................19

3.3 RECOMMENDATION............................................................................................................................19

REFERENCES..................................................................................................Error! Bookmark not defined.

 1.1Introduction

Industrial attachment serves as a preparation for the students before leaving school to equip them

with the necessary practical skills to make them productive in the job market.It is a credit-

bearing work experience in a professional work setting through which students apply and

acquires skills. It acts as an avenue where students use their learned skills in an organization

related to the student's course.

1.2 Purpose

An industrial attachment is a structured, credit-bearing work experience in a professional

work setting during which the student applies and acquires knowledge and skills, It involves

the application of learned skills in an organisation related to the student major.

1.3Organization profile

1.3.1 History of Kiama River Resorte

Kiama River Resort is a Two-star hotel located at Gatanga ,Muranga County on the banks of the
kiama River. The word kiama is a name deprived from a certain river which flows from
Ndakaini dam to thika it is also named after a local language, kikuyu meaning miracle,

The Resort was started in April 2018 with a capacity of 31 accommodation rooms to
serve both local and international tourists. Many refer to it as the ‘A castle in the village’ as it
surpasses their expectations by being a Two-star hotel in a village. The main activities are ,
Hiking, ziplining, swimming, kids fun park, and water

In 2020, after the Covid-19 outbreak, the hotel operations were adversely affected as
many international guests seized from visiting due to reduction of groups. The local guests also
were very few due to the health ministry discouraging crowds and careless interactions. This
resulted to less earnings, bearing in mind that the hotel was only two year old. Many workers
were laid off while others were forced to take a cut on their salaries.

In 2021 May, the Kenyan President lifted the lockdown imposed to curb the spread of
Covid19. This boosted the number of guests visiting the hotel. The operations were relatively
normal as more visitors came for leisure and relaxation. Towards the end of 2021, the numbers
increased .

1.3.2main function

1. Recreation
 The hotel provides swimming, hiking, zipline,camping carbins, waterslides. This helped

the visitors relax and create memories.

2. Accommodation

The Resort is well equipped with single rooms and double bed rooms and also carbins.
All of these offer comfortable Accommodation depending on the customer's selection.

3. Housekeeping

The Resort is well equipped with different suite,suchas single bed and double and also

camping carbins. All of these offer comfortable Accommodation depending on the

customer's selection

4. Laundry service

The Laundry sector also plays a vital role by ensuring the guest's bedding are cleaned on time
after which they are adequately ironed.

5 F& B service

The F&B department is one of the critical areas of any resort. It ensures that the guests
are well-fed, bills are settled appropriately, and maintaining a favourable food cost. Many
failures in hotels arise in this sector. Poor quality food, Service, and lack of variety of
meals may result in complaints and loss of customers. This department, therefore, is
always on its toes to balance things in the kitchen, restaurant, and bar.

1.3.3 Mission, Vision, and Objective

Vision: To be the most preferred 5 – star hotel by creating everlasting memories with unmatched
personalized services and products.
Mission: To provide genuine, friendly, consistently warm, and heartfelt hospitality to our guests
by committing to excellence in the local and global market.

Objective: To meet customers' satisfaction and surpass their expectations by adhering to moral
principles that guide the entire company inspired by perpetual and unfading values.

1.3.4 CORE VALUES

1. Integrity: Demonstrating honesty, transparency, and ethical behavior in all actions and
decisions.
2. Innovation: Encouraging creativity, continuous improvement, and the development of
new ideas.
3. Accountability: Taking responsibility for one’s actions and ensuring the achievement of
goals.
4. Collaboration: Promoting teamwork, open communication, and cooperation across the
organization.
5. Customer Focus: Prioritizing the needs of customers and striving to exceed their
expectations.
6. Excellence: Pursuing the highest quality in products, services, and performance.
7. Respect: Treating everyone with dignity, empathy, and fairness, regardless of their
background or position.

1.3.5 Organisational chart

BOD

MD
1.4 Details of placement department

I was attached at six areas of the hotel namely;

 Front office
  Housekeeping
 Kitchen
 Service
 Finance and Store
 Bar

CHAPTER TWO;

2.1 SPECIFIC ACTIVITIES UNDERTAKEN

1. FRONT OFFICE
In front office there were a lot of things learnt including;
 How to welcome guest
Always welcomed guest with a Smile and juice, asked them how the journey was
and let them relax a littles they waited in line , later on I would get back and ask
them the purpose of their visit to the hotel.
 The check-out process

Logged into the oracle hospitality system, go to cashering,log into billing, who
is supposed to check out, check pending bill if there is no pending bill check out
the guest.

 The check in process

Log into suite 8, go to reservation, then block reservation, select booker, rooming
list, select the type of room. Tick all day box, selection then say yes keep editing
by printing the correct names guest.

2. HOUSEKEEPING
 In housekeeping it consisted of:
 Laundry
 Public area
 Rooms

 Laundry
In laundry I learned different types of chemicals use
How to start a washing machine
Tagging of clothes
Sorting of clothes

 PUBLIC AREA
In public area consisted of

 Public area
 Restaurant
 Bar

 ROOMS

There were different types of rooms which were categorized in;

 Standard
 Double bed
 Carbins
3 KITCHEN

In kitchen there were different section such as ;

 Hot kitchen
 Butchery
 Salad
 Pastry
 Entremintia

 HOT KITCHEN

I knew how to prepare different types of food.

The spices used to prepare food

The different kinds of cuts

 BUTCHERY

The things learnt was how to marinate meat.

The different types of cuts.

The kinds of meat and sea food.

The procedures used to cook food.

4 SERVICE
In service learned how to set table.

Different kind of fold.

Kinds of catteries.

How to approach a guest.

How to take orders.

5 FINANCE AND STORE

As finance control was a crucial function in the Finance department, cost analysis
became part of my day-to-day tasks. This was aided by transfer journals generated by the MC
system showing specific costs incurred as per issues made by stores to particular cost centers.
For clear presentation, I analysed these costs by use of excel, allocating them to the departments
they were incurred.

6 BAR

Learned how to take orders from the guest.

Different kinds of glasses.

 Kinds of drinks, alcoholic, non-alcoholic, cocktails.

How to post a bill.

How to keep and record stock.

2.2AN ANALYSIS OF LEARNT KNOWLEDGE AND APPLIED SKILLS.

The knowledge and skills required during the course of my attachment forms the bedrock
of my future career development.

The strategies learned in keying in hospitality and entire activities will go a long way in
ensuring my application of the knowledge and skills in my entity and undertaking that I
may find myself into.

2.3 A PROFILE OF SKILLS AND COMPETENCIES GAINED

 PUNCTUALITY

I was always punctual when a guest was requesting something.

 BUSINESS COMMUNICATION

Learnt how to communicate well with the guest and the appropriate language.

Knew how to upsell products.

  FLEXIBILITY

I was flexible in every department and i made sure everything went as planned.

 Networking

It helped me learn how to create and develop professional relationships with colleagues,
managers and even clients.

 Commercial awareness

This helped me to gain a general understanding of how organizations works and operate this will
make my transition into the workplace easier.

 Problem-solving skills

Am now able to seek out solution to problems which am more confident in.

CHAPTER THREE

3.1SUMMARY

Based on the above skills that I gained ,I believe will be perfect bedrock for my future
career. My work related learning period at Kiama Resort hotel and lodge really
 transformed me into a responsible student who is capable of completely working in an
industry. It really gave experience of the real working environment I was able to
familiarized myself with new ideas and aspects in the organization.
Now I have finalized my internship period, I will be able to balance between theories I
learned at school with the practical experience at Kiama hotel .I was also groomed to be
initiative, I was trained to be original and creative. This will have a significant impact in
my work environment since I will try as much to be creative with the knowledge that I
obtained at school.

3.2CONCLUSION

At first the attachment experience was not good since I had to familiarise myself with both

workmates and the environment. As time went by it turned out to be fruitfull,I trained and got

experience and skills which are required in the hospitality industry. I am now a better person due

you the experience both at work and personal level.

3.3 RECOMMENDATION

Management should at least give off days to interns.

The hotel should have different designs of spreading a bed.