STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES) REPORT SAMPLE

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 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 DESCRIPTION OF THE ESTABLISHMENT OF THE ATTACHMENT 2.1 BRIEF HISTORY OF THE ESTABLISHMENT:- The Establishment pathfinder Hotel is situated along University of Ado- Ekiti, Iworoko Road. Ekiti State. Pathfinder Hotel was established in years 2007, it is a private Owned and Established by the Managing Director, Dr.Ayeni The Establishment is a Corporate with 10 major buildings such as the Kitchen and Laundry, the lodging centre, the club side, the gymnastic house. 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 2.4 THE VARIOUS DEPARTMAENTS / GROUP / 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. 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. 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 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. 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. 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. 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 AND FOUR REPORT CLEARLY ON WORK ACTUALLY CARRIED OUT WITH CLEAR STATEMENT ON EXPERIENCE GROUND. My having the true fact about the practice carried out at pathfinder Hotel and holiday inn; 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 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. GENERAL EXPERIENCE AQUIRED My general experiences are as follows 1. I learnt how to serve dishes especially African dishes 2. I learnt how to prepare African dishes 3. I learnt how to make use of some of the equipment in the Kitchen. 4. 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 3 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 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. FRIED RICE 2cups of rice, carrot, green beans, green pepper, 1 onions nutmeg grinded, groundnut oil, butter, 2 cubes of magi , thyme, ginger, curry, kg of meat, and 1 teaspoon of salt, some quantity of water, green peas and cabbage. METHOD OF PREPARATION Wash and parboil rice, wash and cut the carrot, green beans, green pepper, cabbage, ginger, onions, stewed the meat, with the liver. Then pour the parboiled rice into the stock (meat water) and allow to boiled, then heat the butter and groundnut oil, add the carrot, green beans, green peas, green pepper, onion, ginger and allow fry. Then add maggi cube, curry and thyme, pour the cooked rice and stir, then add the liver and cabbage and stir, dish in a plate 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. COSLOW SALAD RECIPES Cabbage, Carrot, fresh tomatoes, green pepper and mayonnaise METHOD OF PERPARATION Wash the Cabbage, Carrot fresh Tomatoes, and Green Pepper in salty water. Then cut the Cabbage, the carrot will not be cut in cubes but will be granted (Sliced with grater), the fresh tomatoes will be sliced and the green pepper cut in cubes. Then the Cabbage, Carrot, fresh tomatoes, green pepper will be mixed together with the margarine and serve with either, Jollof rice or Fired Rice. At the Front Office Department I assisted in the following section. 1. Door Man 2. Receptionist 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 CHAPTER FIVE PROBLEMS ENCOUNTERED DURING SIWES I encountered numerous problems during my Industrial training programme at the pathfinder Hotel and holiday Inn. THE MAJOR PAYMENT AREAS ARE HIGHLIGHT BELOW 1. LATE PAYMENT SALARY: The establishment normally pay their salary very late and I.T. student find it very difficult to cope with transportation, atimes there will be no money for transportation. By so doing the person have to walk on feet, and these bring about latest to duty. 2. PROBLEM S OF LIGHT: Light is the major things an establishment needs for proper running, and also for comfort of the guest and functioning of the facilities and equipment in an establishment but the absent of light bring about discomfort of guest and poor management of the establishment. 3. INADEQUATE FACILITIES: The establishment didn’t provide any accommodation for the I.T. and SIWES Students. 4. COMMUNICATION: There was poor and ineffective information dissemination due to complex links the establishment. 5. POOR SECURITY: The establishment did not provide security, which makes SIWES Students to be at risk, Arm robbers so disturb at night most times which is a threat to the lives of Students. 6. PROBELM OF SECURING A PLACE OF ATTACHMENT: I had most of problem searching for a place of attachment for my SIWES, because most establishment my placement request. RECOMMENDATIONS 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. 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. CONCLUSION Industrial Training 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. SUMMARY OF ATTACHMENT ACTIVITIES The Industrial attachment programme also known as student Industrial work experience Scheme (SIWES) is an appreciable skills acquisition programme designed to expose Students to the real life working experience. The Student to the practical oriented aspects of their chosen professions so as to achieve the much needed technological advancement for the Nation. This SIWES report gives and contains a full explanation of the activities carried out by me IDOWU VICTOR FRIDAY. At Pathfinder Hotel and Holiday Inn establishment in Ado Ekiti,Ekiti State. The report explains the details of the event and activities and outlined under each chapter. It started with an introduction, objectives of the programme in chapter-i. And Chapter-ii talks about different section and their function. Chapter three/four explains the activities been carried out during the programme, finally chapter five being the last chapter highlighted problem, then the report was concluded with summary.
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