CHAPTER ONE

1.1 INTRODUCTION

The Industrial Training is a Training Scheme by which a Student can undergo practical

training within an approved industrial, undertaking having specific amount of fixed

assets or turnover of paid up share capital. The scheme is a participatory program

involving University, Polytechnics and Technical Colleges, and student of various

institutions of Nigeria. The student Industrial Work Experience (SIWES) is funded

jointly by Industrial Training Fund (ITF). Training is an essential factor in enhancing an

expertise of the work force especially prepares the students in tertiary institution to be

equipped with all the technical know-how that will enhance their efficiency and

effectiveness in labour market. The industrial work experience scheme (SIWES) is a

skill acquisition training programme that forms parts of the minimum academic

requirement standard in various degree institution which include agriculture education,

science and technology, environmental design students and other selected area thereby,

enabling students of accredited discipline in various institutions of higher learning to

acquire practical knowledge and adequate skills of their area of study. However, before

the establishment of the scheme, there was a growing concern among industrialist that

graduated of institutions of higher learning lacked adequate practical back ground

preparation for employment in the industries. It is against this background that national

for initiating and designing the scheme was engaged. Thus SIWES was established in

1973 by a body that handle it’s functioning and founding known as ITF which means

industrial training fund. ITF is a human resource development organization empowered

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by degree 47 on 8th of October 1971 to promote and encourage the acquisition of skill

and commerce with a view to generating the gross of indigenous standards of excellence

and of effectiveness and offer direct training or professional technician and

entrepreneurs.

BODY INVOLVED IN THE MANAGEMENT OF SIWES

 Industrial Training Funds (ITF)

 Government Agencies like (NUC) National University Commission

 NBTE: National Body for Technical Education

 NCCE: National Commission for Colleges of Education

 Federal Government

1.1 OBJECTIVE OF THE PROGRAMME OF STUDENT

1. Training is an Industrial Commercial Financial environment provides the trainees with

the opportunity to develop a problem solving attitude and to have an insight into the
functioning of the Accounts Department.
2. It also diversifies their practical experience and helps them in developing the attributes
of team work and collaboration with member of their Professions and Disciplines.
3. It is intended to provide the trainees with a new dimension to their experience.
4. This would necessarily involve exposure of trainees to the entire gaunt of activities of
industrial establishment in a phased and systematic manner.
5. An exposure to the working environment of a large commercial organization will give
them an integrated of its operations.

CHAPTER TWO
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2.0 DESCRIPTION OF THE ESTABLISHMENT OF THE ATTACHMENT

2.1 BRIEF HISTORY OF THE ESTABLISHMENT

Hilton Hotels in Ile-Ife is a boutique hotel where style and design are well blended. It has

handsomely decorated and fully equipped guest rooms and suites with each featuring a

wonderful view of the city of Ile-Ife. This 3-Star hotel is located at Adedoyin way, off

The Polytechnic, Ile-Ife, Osun State, Nigeria.

It boasts 90 tastefully decorated rooms which are divided into: Economy A, Economy

Class B, Deluxe room, Standard room, Governor’s Suite and Presidential Suite. These

categories are also sub-divided into: Single Delux, Double Delux, Double Delux, Maxi

Delux and Presidential Delux. These rooms which are generously spaced and tastefully

decorated comes fitted with air conditioners, hot baths, internet access, flat screen

television, refrigerator and sit-out balcony. There's 24 hours room service.

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Hilton Hotel has an outdoor swimming pool and an indoor parking space for guests. The

restaurant and bar are fully loaded to offer varieties of taste from local to intercontinental.

It features a beautifully landscaped garden and event hall suitable for relaxation and

different occasions like business lunch meetings, weddings, birthday parties and pre-

wedding photo shoot.

2.2 OBJECTIVE OF THE ESTABLISHMENT.

1. It provides a lodging centre for Individuals.

2. for event planning and social function organizing centre.

3. It provides laundry services.

4. It provides gymnastic house for exercises watch of weight.

5. Its Kitchen provides food and other edible substances for human Consumption.

2.3 ORGANIZATION STRUCTURE INCLUDING THE ORGANOGRAM OF

THE ESTABLISHMENT

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2.4 THE VARIOUS DEPARTMAENTS/SECTION IN THE ESTABLISHMENT
AND THEIR FUNCTION.
1. MANAGING DIRECTOR (MD):- The Managing Director is the decision maker, he
says what happen in the Establishment and other Staff takes order from him. He is the
one that Finances the Company and assign payment for Staffs.

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2. GENERAL MANAGER (GM):- The General Manager is the one in command. He is
the most senior employee in the Company. The Manager reports directly to the Managing
Director, He is responsible for the overall strategy, Planning, Coordination and
Management of Business affairs of an Organization.

3. SUPERVISOR: - The Supervisor Supervises the work been done in the various
sections he/she tries to find out where wrongs are been done and does correction where
necessary and penalizes when necessary.

4. ACCOUNTANT: - The accountant is in charge of keeping records of all the

expenditure and income earned in a company and responsible for payment of workers.

5. AUDITORS: - The Auditor examines person and organization financial records to

verify their accuracy, detect frauds and identify opportunities for improving financial
processes.
6. CHEF: - The Chef is the most senior cook in the Hotel, she gives directives to the
other cooks, and she is in charge of the activities that take place in the Kitchen.

7. HEAD OF RECEPTION: - The head of reception is in charge of the activities that is

been run in the reception.

8. HEAD OF THE HOUSE KEEPING: - The head of housekeeping is in charge of the

activities in the rooms, he makes sure that things are the way they should be in the
various rooms.

9. COOK:- The cook specializes in various duties like producing, manufacturing,

preparing different dishes to the Hotel.

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10. ASSISTANT HEAD OF RECEPTION: - The assistant head of reception seconds
the head of reception, he takes charge when the head of reception is absent.

11. CLEANERS: The cleaner keeps the environment tidy; they clean the rooms, grasses,
sweep and wash the places.

12. DRY CLEANER: The dry cleaner, washes, dry and iron the clothes of guest, they
also wash the towel and bed spread used in the rooms.
13. CHIEF SECUITY: The chief security makes sure that there enough security, he
direct the security people on how to be on alert.

14. SECURITY MEN: - The security men guard the environment and makes sure that
there is enough security.

15. ELECTRICIAN: The electrician repairs all the electrical appliances, and services
the worn-out ones.

16. PLUMBER: The plumber repair and fix things such as water pipe, toilet, sinks e.t.c

17. COMPUTER: The computer operator does the typing of duties roaster, and other
things needed to do with computer.

18. RESTURANT: The restaurant server, they prepare food to the customers, they are
people that also gives information to the kitchen on what to prepare.

19. BARMAN: The barmen serve drinks to customer.

THE VARIOUS DEPARTMENT OR SECTIONS IN THE ESTABLISHMENT

AND THEIR FUNCTIONS
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1. Reception
2. Kitchen / restaurant / bar
3. Laundry
4. Gymnastic house
5. Club hall
6. House keeping
1. RECEPTION: This is where guest and visitors go first when they are arriving in

the hotel. They show the room to the guests and give them the attention needed for

comfort ability. They know when the guest checks in and check out.

RECEPTION HALL

2. KITCHEN / RESTURANT AND BAR: The kitchen is the place where all kinds

of dishes like fried rice, boiled yam, egg sauce, afang soup, egusi soup, vegetable

soup, e.t.c are produced. The restaurant does the serving of the dish to the guest,

while the bars serve drinks to the guest, alcoholic and non-alcoholic drinks are

sold as well.

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 RESTURANT

3. LAUNDRY: The laundry section is where the clothes of the guest are been laundered

including the bed spreads.

4. GYMNASYTIC HOUSE: Gymnastic house is where exercise are been done, there

are machines that are been used for exercise in the Gymnastic House.

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5. CLUB HALL: The club hall usually used for ceremonies and occasions like Birthday,

wedding, Child Dedication e.t.c. it is used for event.

6. HOUSE KEEPING: The Housekeeping tides the rooms of the Offices of the

Management.

CHAPTER THREE

3.1 EXPERIENCE WORK CARRIED OUT

My having the true fact about the practice carried out at Hilton Hotel has exposed me to a
lot of great experience after participating majorly as a source of assistance in various
units mostly in the kitchen, restaurant and reception section. At the kitchen section, I
assisted in producing the following dishes, boiled yam, egg sauce, fried rice, Afang, soup,
Egusi soup, Ora soup, bitter leaf soup, yam portage, garnished indomie with plain

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omelette, offal (goat meat) pepper soup, jollof rice, white rice and stew, yam chips with
egg sauce. Finally, I can produce the above mentioned dishes.

3.2 GENERAL EXPERIENCE AQUIRED

My general experiences are as follows;
1. I learnt how to serve dishes especially Nigerian dishes
2. I learnt how to make use of some of the equipment in the Kitchen.
3. I learnt about Hotel Management.

MAKING OF DISHES BOILED YAM EGG SAUCE RECIPES

4 slice of Yam, 2fresh egg, 5 seed of fresh tomatoes, 2 seed of pepper, tea spoonful of
salt, a cube of maggi, Onions, Carrots, Green beans, Ground nut oil, some quantity of
water. Peel the slices yam, wash and boil. Slice the Tomatoes, Onions and pepper. Cut
the carrot and green beans then put the groundnut oil on the fire, allow to heat, add the
salt, put the Onion and allow to fry a bit then pour the tomatoes, and allow to try, then put
the carrot and green beans and allow to fry then pour the beated egg the maggi and then
remove from the heat dish into a flat plate with the Boiled yam.

WHITE RICE WITH STEW RECIPES

cups of Rice, a tin of Tomatoes, 8 seeds of fresh tomatoes, 4 seeds of pepper, 1 Onion,
Groundnut oil teaspoon ful of salt, Kilogram of Meat, Curry leave, Curry powder, them,
2 cubes of maggi, some quantity of water.

METHOD OF PREPARATION
Wash the Rice and par boil it, the boil finally put the groundnut oil on the fire and add
salt, Onions and allow to fry, then put the grinded tomatoes and allow to fry, then add the
tin tomatoes and allow to fry, then Spice the stew with curry and thyme, after that you

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add the stewed meat and add the curry leave and allow to boil dish into a plate with white
Rice.

JOLLOF RICE
3cups of Rice, a tin of tomatoes, 4 seeds of fresh tomatoes, 2 seeds of pepper, 1 Onions,
groundnut oil 1 teaspoonful of salt, kilogram of meat, curry powder, thyme, 2 cubes of
magi cube, carrot, green beans, and some quantities of water.

METHOD OF PREPARATION
Wash the rice and parboil it, then heat the groundnut oil and add salt, onions and allow to
fry. Put the grounded tomatoes and pepper and allow to fry. Then add the tin tomatoes,
and allow frying, spicing the stew with curry and thyme, magi cubes after, pouring the
stew and rice the stock (meat water) and stir, then fry the stewed meat, dish the rice with
meat.

GRANISED INDOMIE WITH PLAIN OMELETTE RECIPE

2sachet of Indomie, 1 fresh tomato, 1fresh pepper Onions, groundnut oil, 2egg, carrot
green beans water.

METHOD OF PERPARATION
Add water to the pot and apply heat, then allow it to heat very well, then add the Indomie
and allow to boil, then sieve it and put the empty pot on fire add groundnut oil, Onions,
tomatoes, pepper, carrot, green beans then the spice of the Indomie and allow to fry then
add the parboiled Indomie and stir, then fry the egg an remove from heat dish the
garnished Indomie with the plain Omelette in a plate.

At the Front Office Department I assisted in the following section.

1. Door Man
2. Receptionist
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3. Porter/ Bell Boy.
Finally, I can work in the above mentioned section.
DOOR MAN: I opens the door for the arriving guest, greets all guests in a friendly,
attentive manner. Biding the farewell to departing guests. Providing directions to guests
as and required, calling of taxis and opening doors of taxis for customers. Use of card
keys to open the doors for check in guest.

RECEPTIONIST: I allocated rooms and card key to guests doing some cashier duties;
attending to guest’s requests and complaints. Check room status in liaison with
Housekeeping department, adjusts guest bill, check in and out guests assist in room
reservations. Operates Hotel Point of sale System (POS). Operates Hotel Wireless
network and doing some typing of Staff rosters.

PORTER: I deliver newspaper to rooms; I clean the lobby area of the Hotel. I stores,
tags and transfers Luggage’s. I deliver and packages mail and messages to guest rooms.

RESTAURANT: At the Restaurant I assisted in serving the following dishes. Coffee,

Tea, Omelette Indomie, White Rice, Jollof Rice and fired Rice. TEA: - I serve tea with
some listed materials, Tea cup, Tea spoon, sugar, Milk e.t.c.
WHITE RICE/ JOLLOF: - Serve with centre plate side plate, soup plat, spoon, fish

fork, fish knife e.t.c. At the Bar I assisted in serving the following Drinks. Don sermon.

Magic movement, Pure Levera, Baron deray, ever water, Gossy water Hennessey, Black

Label, Red Label, Cock, Fanta and Seven up e.t.c

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 CHAPTER FOUR

4. 1 RECOMMENDATION
1. The establishment should provide a very good security in establishment for
comfort of the I.T Student and SIWES Students, the guest and their main Staff.
2. The establishment should provide adequate light for the establishment, for the
comfort of guest, I.T/ SIWES Student, Staffs and for proper functioning of
equipment and facilities.
3. The establishment should make sure that before the end of each month that salary
should be paid. So that the SIWES Student will be care of their transportation to
work.
4. The establishment should provide a good accommodation for the I.T and SIWES
Students in establishment.

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 5. The Industrial Training fund should compile list of employers and available
training places for Industrial attachment and forward such list to the Coordinating
agencies.
6. The Federal Government should make it mandatory for all ministries, Companies
and government parastatals to provide attachment place for Students.

4.2 CONCLUSION
SIWES is very important educative and interesting, it is a programme that exposes
undergraduate toward of paid. It makes s of responsibility and be diligent to work.
Extending the programme to more than four month will be better for the student to
have more time to learn and gain all the practical experiences needed.

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