AN ATTACHMENT REPORT IN MACHAKOS HOSPITALITY AND TECHNICAL

ISTITUTE

SUBMITTED TO THE DEPARTMENT OF HOSPITALITY MANAGEMENT IN THE

SCHOOL OF TOURISM AND HOSPITALITY FOR THE PARTIAL FULFILMENT
FOR THE AWARD OF (CERTIFICATE IN CATERING AND ACCOMODATION) IN
GELIAN HOTEL.

DURATION: (3 MONTHS)

SUBMITTED BY

ADM NO:

ASSSESOR'S NAME :

SUBMISSION DATE

SIGNATURE :
 ACKNOWLEDGEDMENT

I would like to acknowledge the Almighty God for His continuous protection and good health He
granted me throughout the entire attachment period Gelian Hotel. Secondly I would like to thank
the Management Gelian under the Management of Erick Makau the General Manager for
granting me an opportunity for me to carry out my attachment in the prestigious high end Hotel
at Machakos. I would also like to appreciate all departmental Heads and Supervisors from
Housekeeping, Stores, Food & Beverage service and Food &Beverage Production for their
continuous support and foreman ship in ensuring that my main objective of gaining field
knowledge is met. Also I will not fail to mention the Machakos hospitality and technical institute
staff at large. These people made may 3 months stay in the facility memorable and enjoyable
making it my 2nd home. Lastly I would like to appreciate my Parents and family at large for
their continuous follow-ups and financial sacrifices they made to ensure my stay at the Machakos
was smooth, you owe me a lot.
 EXECUTIVE SUMMARY.

I started my Attachment on 12th Sept 2022and finalized in 30th Nov 2022. On the first day i was
oriented and inducted into the hotel and taken through all the Hotel departments ranging from
Human Resource, Security Department, Repairs and Maintenance, Front Office, Food and
Beverage Department (Production & Service), House Keeping, Store and Controls Departments.
In this duration I was able to go through the following departments ; Housekeeping- Laundry,
Rooms and Public Area Sections , Stores Department -Receiving and Issuing Sections, Food and
Beverage Service Department - Restaurant, Bar and Banqueting Sections. Then finally I did
Food and Beverage Department-Pastry, Entrementier, Salads and Hot kitchen Sections. I was
spending at least one week in each and every section of the departments I visited.
TABLE OF CONTENTS
 CHAPTER ONE

INTRODUCTION - GELIAN HOTEL PROFILE.

This Chapter entails the GELIAN HOTEL Historical Background , Geographical location,
Vision Statement, mission statement, core values and the GELIAN HOTEL Organizational
Structure.

1.1 Historical Background.

GELIAN HOTEL started in November 2006 as African Club before it was named GELIAN
HOTEL Later in the years. The hotel boasts an ideal location adjacent to the land. It has two
hundred and forty accommodation rooms which are categorized different from Family rooms to
suites. The hotel also has the best conferencing facilities with one of the largest convention
canters at in Kenya

1.2 Geographical Background.

GELIAN HOTELis a 5-Star hotel located at the Eastern. The hotel is strategically located along
the Eastern Machakos thus making it a hub for tourists visiting Machakos.

1.3 GELIAN HOTEL Vision Statement

-To be the leading Hospitality brand in Africa.

Gelian stands as the best in Eastern Kenya and one of the best in Kenya with its high end
facilities.

1.4 GELIAN HOTEL Mission Statement

-We are team obsessed with service, experience and variety.

1.4 GELIAN HOTEL Brand Promise.

-Global feel with Kenyan Soul.

1.5 GELIAN HOTEL Slogan.

1.6 GELIAN HOTEL Core Values.

Gelian has seven core values each one representing each day of the week which makes it
different from other hotel establishments as below mentioned

-Monday- Appearance- I take pride in my professional look, clean and safe Environment.

-Tuesday-Excellence- I aim at getting it right the first time and always.

-Wednesday-Experience - I create unique and memorable encounters for my guests.

- Thursday - Empowerment - I take charge of ensuring that my guests experience is delight.

-Friday - Teamwork - My colleagues bank on my team spirit: we're family and stronger
together.

-Saturday - Learning - My colleagues posses a great wealth of knowledge and expertise, I seek,
learn from them and grow daily.

-Sunday - Product and process- The Success of this Company highly depends on what I do, I will
seek to innovate for its growth and own the process to its growth.

1.7 The GELIAN HOTEL Organizational Structure.

The GELIAN HOTEL is a 5 star rated hotel registered under Gelian Chain of Hotels owned by
Alphonse Kioko who serves as the Director of the Establishments. Immediately after the Director
is the Group General Manager who oversees the operations of the all Gelian hotels: General
Managers. Under the General Managers we have various departmental Heads which Includes:
Food and Beverage department, House keeping department, Front Office Department, Stores &
Controls Department, Maintenance and Repairs department, Security Department and Spa
Departments. In each and Every departmental head we have various sectional supervisors for
example in House keeping we have: Laundry Supervisors, Rooms Supervisors and Public Areas
Supervisors. In the Food and Beverage production department we the four Sous Chefs
immediately after the executive chef, then various different sectional head chefs like Saucier,
Entrementier, butchery, bakery and ladder. In F&B service we have Restaurant manager,
followed by two restaurant supervisors and a Head bar man . Whereby in the Banqueting we
have banqueting manager, assistant banqueting manager and banqueting Supervisors. Under
these Supervisors now comes the staff working in accomplishment of each departments goals.
CHAPTER TWO

ORGANIZATIONAL ROLES, ACTIVITIES AND RESPONSIBILITIES.

2.0 Departments Within GELIAN HOTEL

The Hotel has a number of departments ranging from; Housekeeping, Food and Beverage
Production (Kitchen), food and Beverage Service, Front Office, Controls and Stores, Spa and
Fitness, Maintenance and Repairs and Security Departments who carry our various roles and
responsibilities in ensuring the guests needs are met and satisfied. The personnel roles at the
above mentioned departments are as discussed bellow.

2.1 HOUSEKEEPING DEPARTMENT.

This is one of the Largest departments in the facility which Comprises of three clearly distinct
sections namely ;

a).Rooms Section.

b).Laundry Section.

c).Public Areas Sections.

2.1.1 Rooms Section.

This is a very Crucial section of the department and the facility at Large since the hotel largely
earns its income from room sales. The facility boasts a huge numbers of accommodation rooms
currently at 240 in numbers. The rooms ranges from Deluxe rooms, Connecting rooms, Corner
rooms,Special Rooms, Connecting rooms and Suites. They are also classified in terms of ; the
rooms facing the Pool, The rooms facing the beautiful gardens and the rooms facing the. It is
headed by the Rooms supervisors who oversee the activities done by the Room Stewards.

The Hotel rooms have different varieties of facilities basing on the type of the rooms for
instance: Different Size of beds, Chair, table, luggage rank, AC and fans for air controlling,
Television, Balconies, Wardrobes, bed linens etc

a) Bathroom facilities.

-Shower gel

-Shower cap

-Body Lotions
-Shampoo

b).Bathroom Linens

-Bath mats

-Bath-towels

-Body Towels

-Hand Towels

C). Bed Linens

-Two Bed Sheets.

-Duvet

-Duvet Cover- Covers and protects the duvets from dirt and stains.

-Pillows Cases- For covering the pillows and may also be matching with the bed throw.

-Bed Throws- Just a decoration after making of the bed and in most case it matches with the
heavy curtains.

-Mattress protector- For protecting the Matters from any water, sweat and urine leakages in case
of a baby.

d). Room Furniture

-Bed - Where the guest spends the sleep.

-Chairs- Goes hand in hand with the room table.

-Coach-Guest uses when relaxing or watching.

-Table-This where the guest can use in making his own writings or eating in case of food room
service.

-Wardrobe-For Hanging guests cloths and Laundry Materials.

-Luggage Rack-A platform for holding guests items like bags and other heavy belongings.
e). Detergents for Room Cleaning.

The room steward used the following types of detergents and chemicals in rooms cleanup.

-Room Care 1 (R1)\ Toilet Cleaner- This detergent is Used for Cleaning the toilet by soaking to
remove the stain in the toilet bowl.

-Room Care 2 (R2)\Disinfectant - For Cleaning and disinfecting hard and frequently touched
surfaces like the door handles, tables bedside drawers among others.

-Room Care 3(R3)\Glass and Multipurpose Cleaner- It is uses for Cleaning the glass surfaces
like the windows, the bathrooms among others.

-Room Care 4 (R4)\Furniture Polish- Used for Cleaning different furniture in the room like the
tables, chairs beds, doors etc.

-Room Care 5 (R5)\Air Fresheners - For refreshing the rooms after all cleanup is done.

f). Cleaning Equipment

-Broom.

-Mopping Bucket.

-Mopper.

-Dusting Pan.

-Dusting Cloths.

-Toilet brush.

g) Room Beverage facilities

-Milk powder ( Cremora)

-Sugar sachets.

-Teabags

-Coffee Sachets.

-Tea Cup and Spoons.

-Sweeteners
2.1.1.1Responsibilities of the Rooms Supervisors.

- Inspect all the rooms after cleanups.

-Forward room discrepancy to the Executive Housekeeper.

-Acts as functional foreman ship in terms of training.

-Provides required linens to the room stewards from the linen room.

2.1.1.2 Functions of the Room Stewards.

-Cleaning up the Rooms.

-Replenishing the bathroom facilities.

-Replenishing the Beverage Facilities.

-Reporting any damages that may require repair to the supervisor.

-Exchanging guests bed linens and towels.

2.1.2 Laundry Section.

This is a section that directly deals with the staff and the guests at the same time. It is tasked with
ensuring that all room linens and staff uniforms are leaned and in the required condition.The
Laundry is divided into various subsections namely;

a). Sorting Area.

This is the area where sorting of the various linens is done according to ; Color, level of dirt and
its linen type for effective washing and Cleaning.

b).Washing Area.

This area has the washing machines for washing the linens.
c). Drying Area

- It has the Dryers which help in drying of the washed Linens.

d).Pressing Area

- Contains the Calendars, Pressing machines and Iron boxes for ironing various linens.

e).Linen Storage Room

- It is used for storages of all cleaned, and well ironed linens before issuing them out.

e). Issuing Area

-Used for dispensing the already cleaned room linens to their respective people.

NB- Various Chemicals are Used in the Cleaning of the linens in the Laundry as discussed
bellow.

a).Chlorine\ Oxide - Used for bleaching the strong dirt from linens.

b).Booster- Used for softening of the tough linens.

c).Starch- Applied on the linens to introduce toughness after ironing.

2.1.2.1 Roles of the Laundry Attendants.

-Cleaning of various Linens from rooms section F&B sections and staff uniforms.

-Storage of Linens- This is done according to their sections.

-Ironing and Pressing of linens.

-Issuing of Linens.

2.1.2.2 Responsibilities of Laundry Supervisor.

-Reporting any discrepancy to the Executive Housekeeper I.e failure of the Laundry Machines.

-Ordering of washing chemicals and detergents.

-Supervising the activities of the laundry attendants.

-Training of Laundry attendants.

-Attends to guests laundry needs.

2.1.3 The Public Areas.

These areas involves all the areas in the hotel that are directly used by the guests such as the

-The Reception Area.

-The guest washrooms.

-Launges

-Lobby

-Restaurant

-Conference rooms.

- Hotel Corridors and paths etc.

The section is headed by the public Area Supervisor who reports directly to the Executive
Housekeeper.

2.1.3.1 Functions of PA Stewards.

-Cleaning of all public areas-Restaurant, lobby, convention centre etc.

-Signing of washroom Checklists after each cleaning check up.

-Reporting of any damages of facilities to their supervisor for immediate maintenance and
repairs action.

2.1.3.2 Functions of the PA Supervisor.

- Supervising and ensuring all public areas are cleaned as per the hotel standards.

-Reports any discrepancy to the Executive Housekeeper who informs the Maintenance and
Repairs Department.

-Ensuring all disinfectant and sanitizer dispensers are filled.

2.1.4 Responsibilities of the Executive Housekeeper.

-Ordering all required items for the three sections.

-Training of the Staffs on new trends and practises in Housekeeping.

--Overseeing the performance of each section through their supervisors.

-Communicate to the General manager about the Wellbeing of the Housekeeping Department.

2.2 STORES DEPARTMENT.

The stores department is the only department in the hotel that is linked to all other departments in
the hotel. It is tasked with requesting and receiving items from various supplies such as the
Kitchen Supplies, Housekeeping supplies and other general supplies in the hotel. It also issues
these facilities to the various department. The stores department closely works with the Controls
Department for effective Control of costs. Being headed by the Head Storekeeper, the
department has 3 main Sections as named below.

a). Receiving Section - This is where all the procured and requested items are received from the
suppliers and added into the hotel existing stock.

b). Storage Section - This is the place where all the items are stored and they include the
following

- Beverage Store- Storage of all alcoholic and non alcoholic beverages.

-Kitchen Items store- Storage of all spices and preserved Kitchen Ingredients.

- Back Store - Storage of all Housekeeping Chemicals and Conference stationery.

-Chillers - Storage of all meats products.

NB- All requisitions are done electronically where they are authorized by the stores personnel
before being issued out.

2.2.1 Functions of the Store Clerks.

-Issuing out requested items to various department.

-Stock taking every month end.

-Receiving Items from the suppliers.

-Storage of items in their respective stores for example, beverage store, meat chillers, kitchen
store and Main stores.
2.2.2 Functions of Head Storekeeper.

-Ordering various items that are out of stock.

-Aid in receiving of requested items from suppliers.

-Quality Check of the received items and commodities.

-Managing the overall activities of the stores section.

-Reports and Update the General Manager on the well being of the stores.

NB- Stores is the only department that requires a lot of attention because food poisoning can
arise here due to mishandling of commodities, also it needs effective control because a slight
mistake can lead to the facility recording loses in terms of poor issuing, poor records keeping
and even poor requisitions of commodities from suppliers.

2.3 FOOD & BEVERAGE SERVICE DEPARTMENT.

It is one of the Largest department in the hotel that is made up of three large sections namely

-Restaurant Section

-Banqueting Section

-Bar Section.

2.3.1 Restaurant Section.

The restaurant is concerned with dispensation and consumption of food to the guests. The Hotel
has two types of Restaurants that is Buffet Restaurant (Day Restaurant) and A la carte Restaurant
(Bistro Restaurant). The Restaurant is headed by Restaurant Managers immediately after the
Restaurant supervisors. The manager is directly answerable to the Food and Beverages Manager
who reports to the General manager.

2.3.1.1 Functions of the Waiters and Waitresses.

-Table Set ups for the guests.

-Service of food and beverages to the guests.

-Cleaning and Clearing of the tables.

-Order taking from the guests.

2.3.1.2 Functions of The Hostesses and Hosts.

-Folding of table napkins.

-Welcoming and checking guest details in the Restaurant.

-Aid in Clearing and service of guests in times of pressure.

2.3.1.3 Functions of the Restaurant Supervisors.

-Supervising the Restaurant team.

-Duty allocations to waiters.

-Making of duty rotas.

-Handling Guest Complains.

-Aid in Clearing and order taking in high pressure times.

-Training on new trends and practices.

2.3.1.4 Functions of Restaurant Manager.

-Managing the Restaurant teams.

-Reporting of Restaurant whereabouts to the General manager.

-Overseeing the Activities of the Restaurant Supervisors.

-Training of Restaurant staff to remain effective and efficient.

2.3.2 Banqueting Section.

GELIAN HOTEL is the heart of Conferences and Conventions in not only Kenya but Africa at
large. The hotel has one of the biggest convention centres in Africa with some of the best
conference facilities thus Banqueting stands as one of the income earners to the facility. This
section if chaired by the Banqueting manager, Ass Banqueting manager and Banqueting
supervisors.

2.3.2.1 Functions of Banqueting Manager.

-Acts as a marketer for MICE.

-Oversees the larger activity of this sub department.

-Ensures and requests all additional needed Banqueting items

-Reports directly to the GM.

-Lias with the supervisors and Ass managers in carrying out various activities.

2.3.2.2. Functions of Banqueting Supervisors.

-Overseas the general activities of the Banqueting waiters.

-Lias with group conference leaders in provision of various additional facilities.

-Receives and handles guest complains.

2.3.2.3 Functions of the Banqueting Waiters.

-Replenishing of the Banqueting equipment.

-Arranging of the Conference facilities.

-Service of Conference Snacks and Tea.

-Setting up of Banqueting tea stations.

-Responding to conference guest requests.

NB. The following Conference Set up styles are used commonly used in the Facility as below
mentioned :

-Class room Set up style.

 -Board Room set up style.

-Crecent\ Half moon set up style.

-Press Conference Set up style

- U set Up style

-T Set up style

NB. The following Conference facilities are provided to the guests

-Branded notepad and pen.

- Reusable glass bottled water.

-Water Glasses.

-Air Conditioners and Fans.

-Public Address.

-White board

-Projector ( On request) etc.

2.3.3 The Bar Section.

The bar section is headed by the head bar man service above other bar attendants and Somelears.
The facility boast various types of bars such as the Main bar ( Sports Bar), Pool Lounge Bar and
Mobile bar ( Alcoholic drinks dispensed from a trolley across the Restaurant. These bar sells
both alcoholic, non alcoholic, cocktail and mocktail beverages.

2.3.3.1 Responsibility of Head Bar Man.

-He acts as the bar a supervisor.

-Allocation of duties to bartenders.

-Making of bar staff duty rotas.

-Requisitions of Beverages that are out of stock.

-Helps in Bar stock taking and Controlling.

-Evaluation of bar Staff.

-Training of Bar staff.

-Preparations of Wine lists.

2.3.3.2 Responsibility of the Bar Waiter.

-Service of Beverages.

-Aids in stock taking etc.

NB. The following is the list of the Alcoholic and non Alcoholic drinks dispensed from the pride
inn bars.

2.2.3.3 Alcoholic Drinks.

The Alcoholic drinks are very many and they ranges from Beers, Rums, Whiskies, Aperitifs,
Tequilas, gins and Wines. In other words they ranges from all wines and spirits as discussed
below;

a) Whiskey.

These are alcoholic drinks that are produced from distilled grains such as Rye and Bourbon.
They Mainly Originate in Scotland, Ireland and Tennese USA.

They can be categorized in terms of :

-Scotch Whiskies- Johnie Walkers, Teachers, Famous Grouse, Chivas Regal, Rare, Singleton,
Talisker,Glenfiddich, Glenkichie, Hunters Choice and All Seasons.

-Irish Whiskies Jameson, Bush mills

-American Whiskies Jack Daniels.

-Canadian Whiskies Canadian Blut.

b). Liqueurs.

These are alcoholic drinks that comes with different flavours and they include. Liqueurs are
divided into sweet or flavored Liquers and Hard or shooter liqueurs. Liqueurs comes in different
flavours such as Orange, strawberry, mango, coffee among others. Examples of Liqueurs
include;

-Kahlua -Bailey's. -Southern Comfort.

-Amarula -Drambule. -

-Cointreau -Bolts

-Sheridan's -Zappa.

-Dissarono. -Tia Maria.

c) Vodkas.

The following list of vodkas are available in the facility

-Absolute Vodka. -Grey Goose

-Smirnoff Vodka.

-Ciroc Vodka.

-Ketel One Vodka.

d). Apperitifs.

These are drinks taken as appetizers before the main meal and they include the following
varieties of drinks

-Ricard -Pims. -Martini Roso and Bianco

-Apperol -Campari. -Cinzano Roso and Bianco

-Pernod -Fernet Branca.

e) Rums
These are drinks taken after meals and they are mostly known to aid in digestion. Rums are
Categorized as either Dark Or Light Rums and they include the following

-Myers Rum.(Dark Rum)

-Bacardi Rum.(Light Rum

-Captain Morgan Rum.(Dark Rum)

-Malibu Rum. (Light Rum)

-Goslings(Dark Rum)

-Cruzan (Light Rum)

-Equiano (Light rum)

-Oak Cask Rum- (Dark Rum)

f). Gins.

The following gins were available for sale at GELIAN HOTEL Bar.

-Tanquery Gin -Crystal gin.

-Gilbeys -Bols

-Hendriches -Bee Eater

-Bombay

g). Tequila.

They include the following.

-Jose Quevo. -Donjulio

-Camino.

-Olmeca blanco

-Patron Silver

-Siera Gold

NB - Tequilas are always very bitter.

h).Beers.

Beers are can also be categorized into further classes as below mentioned.

-Stouts\Dark Beers-Pilsner Stout and Guinness

-Lite Beers-Tusker Lite,White Cap lite and Tusker Malt

-Cedars - These are fruit flavoured Beers such as , Tusker Cedar &snap.

-Lagers- Tusker Lager,White Cap Lager,Pilsner lager and Balozi lager.

-Alcohops - These are beers mixed with spirits eg Smirnoff blanceyes,Smirnoff green Apple and
Smirnoff Guarana.

NB there's also a category of International premium beers, these are beers that are found in all
countries and they Include

-Heineken

-Tuborg

I) Brandies

They include the following set of drinks

-Napoleon -3 barrels

-Richot. -Viceroy.

J). Cognacs

They include

-Martel V.S and V.S.O.P -Davidof V.S.O.P

-Courvousier V.S and V.S.O.P -Bee hive V.S.OP

-Hennesy V.S and V.S.O.P -Roullet V.S and V.S.O.P

-Bardinet V.S.O.P. -Rochenac V.S.O.P

-Remy Martini V.S and V.S.O.P

-Kelt V.S.O.P

k). Wines.
-These are alcoholic drinks extract and prepared from the grapes both white and black or red
grapes. Wines are divided into white wines and red wines. Wines knowledge is very wide. The
leading producing country for wines is South Africa and Chile while France leads in production
on champagnes. The Wines can be classified by their grape, their colours and country of origin.
They include;

-Red Wines-Cellar cask, 4Cousins, Robertson, Saint Celine, Saint Anna, Versus, Gatenegro,
Fronenta and Nederburg, Leleshwa, 4th Street etc.

-White Whines - Robertson,Frontera, Nederburg , Gatenegro, 4 Cousins, Cellar cask,

cullemborg, Saint Celine, Leleshwa etc

-Rose- NederburgRose, Frontera, Gatenegro, 4 Cousins , Mateus, Nederburg Cube brut and
Mara tamu.

NB- Nederburg CS , Frontera CS and Gatenegro CS wines are classified as wines of the world
because they're easily found in all countries.

2.3.3.4 Non Alcoholic Drinks

The hotel has a huge variety of non Alcoholic beverages such as

a) Soda - Fanta's, Coke, Krest,Sprite, Stoney, Ginger ale, Soda water etc.

b). Squashes-These are juices that requires dilution before drinking.

c). Sparkling water- Carbonated water.

d) Fresh Juices- Orange, passion, Tropical,Tamarind, Hibiscus and Apples juices.

e) Non Alcoholic Wines eg the Gatenegro white.

f) Still water - Normal fresh bottled water.

2.3.3.5 Cocktails Drinks

This is a mixture of drinks that contains Alcoholic components and they include the following

-Cold And Stormy Cocktail -Dark rum&soda water

-Cosmopolitan Cocktail-Vodka & Tequila.

-Screw Driver-Vodka & Orange juice.

-Pins Colada Cocktail-Rum, pineapple juice &coconut cream.

-Margarita Cocktail-Tequila, Triples Sec &Crushed ice.

2.3.3.6 Mocktails

This refers to a mixture of two or more non Alcoholic beverages such as

-Paradise Special Mocktail- Grenadine Syrup &orange juice.

-Tropical juice-Orange, beetroot, mango pineapple & Passion.

NB The following following types of glasses were commonly used in the bar for beverages
service.

2.3.3.7 Types of Beverage Classes.

-Carbernate Tulip-Service of Carbernate wines.

-Red Wine glass-Red wines service.

-White wine glass-White wines Service.

-Brandy balloon- Service of brandies.

-Whisky glass - Service of all types of whiskies.

-Martini glass - Service of Vermouths.

-Beer Tulip -Beers service

-Beer Mug -Service of beers.

-Latte glass.

-Highball glass-Service of juices.

2.4 FOOD AND BEVERAGE PRODUCTION \KITCHEN DEPARTMENT.

Kitchen is ranked as one of the biggest and most busiest departments in the hotel. The Kitchen is
divided into 7 Sections namely : Entrementier, Ladder, Saucier, butchery, pastry, Hot kitchen
and Indian Section. Each section is headed by sectional head chef.

2.4.1 Sauces and Soups produced ad the Saucier station.

Both Sauces & soups (Clear and Thick) are produces in this section

The following soups and sauces are produced in this section;

-Demiglace sauce. -Pumpkin Cream Soup

-Chicken Broth. -A cream of potato and leak Soup

-Lamb Broth. -A cream of cauliflower soup.

Turkey Essence. - A cream of mushroom soup.

-White Sauce. -A cream of vegetable soup.

2.4.2 Ladder Section.

This is the kitchen section that deals with production is salads and sauces. It is headed by garde
manger chef. Some of the salads that are prepared in this section include the following;

-Tropical Salad. -Cucumber mint salad

-Cucumber Salsa salad - Coleslaw Salad

-Kachumbari salad -Tropical beetroot salad.

- Rucola Salad - Chicken Tikka Salad.

-Tomato egg salad -Lettuce Salad.

- Sweet corn and garden peas salad

-Greek Salad - Avocado lettuce Salad.

Various Sauces are also prepared in this section such as;

-Tartar Sauce. -Cocktail Sauce.

- 1000 island sauce - Mayonnaise Sauce.

Condiments prepared in this section include;

-Onions -Green Chilli

-Bale paper -Tomatoes

-Bread Croutons..

CHAPTER THREE

SPECIFIC ACTIVITIES UNDERTAKEN IN VARIOUS

DEPARTMENTS.

Throughout the time spent at GELIAN HOTEL was able to go through and learn in the
following four distinctive departments namely;

-Housekeeping Department

-Stores Department

-F & B Service Department

-F & B Production\Kitchen Department.

NB The period of time spent in each department was determined by the size of that department
so as to ensure adequate and efficient learning capturing all critical and important areas.

3.1 HOUSEKEEPING DEPARTMENT.

In the vast house keeping department i was able to go through its three sections that is ; Rooms,
Laundry and Public Areas (PA) respectively. A total of three weeks was spend in this
department that is one week in each of the section.

3.1.1 Laundry Section.

In Laundry Section I was able to learn and carry out the following activities.

-How to use and operate the Laundry machines like the Dryers, Washers and Calendars.

-Ironing of various types of linens eg beddings, staff uniforms and Table cloths.

-Washing of various linens using both Calender's, pressing machines and iron boxes.
-Issuing of linens at the linens room to various departments and sections like to room stewards,
to restaurant hostesses etc.

-Folding of different types of linens like the towels, beddings and staff uniforms

3.1.2 The Rooms Section.

Rooms has extensive of activities and tasks to be done, in the one week spend in this section I
was able to learn and perform the following tasks:

-Room cleaning procedures both for in-house guests and checked out guests.

-Bathroom cleaning procedure (The glass bathroom and replenishing of the bathroom linens and
facilities kite shampoo, body lotion etc)

-Rooms cleaning detergents - For instance Sanitizers, Air fresheners and multipurpose.

-How to dust- Dusting from higher areas and sweeping before doing or carrying out dusting.

- How to clean the toilet-By first of all soaking the toilet bawl to remove the ring by use of toilet
cleaner.

-Replenishing of the room tea station-By replacing necessary facilities like, tea bags, sugar
sachets, cremora and bottled water.

-Signing of room checklist-So as to confirm that all room necessities are available or replenished
and the room is ready for the sale to the guests.

3.1.3 Public Area Section.

Public area section as earlier stated is mostly concerned with all areas that are directly exposed to
the general public ( The Guests) such as guest washrooms, lounges, lobby, reception etc. Within
that one week spend in this section I was able to learn and carry out the following activities;

-Public Area Cleaning Equipment such as mops, buckets.

- Washrooms cleaning

-Mopping of the lobbies and other public areas

-Signing of Washrooms Checklists.

-Public Areas and Washrooms Detergents eg Toilet cleaner, air fresheners and toilet balls.
 -Glass and window cleaning.

3.2 THE STORES DEPARTMENT.

The stores department is majorly concerned with ordering, receiving, storing and issuing of the
hotel items. In the Store Section I was able to go through the receiving and Issuing Sections
respectively.

3.2.1 Receiving Sections.

In this section I was able to learn and carry out the following tasks ;

- Quality Check -This is done to confirm that the delivered item is per the required standard.

-Quantity Check- The delivered item is checked to make sure that it is exact amount of what was
ordered.

-Storing them- For later use.

- Confirming the LPO (Local Purchase Order)

-Issuing and receiving receipt.

-Receiving of various beverages like water, wines and spirits among others.

-Receiving of various Kitchen items and ingredients.

3.2.2 Issuing Section.

This is now the section that deals will giving out the various requested items to their respective
departments of the hotel such as Kitchen, Housekeeping etc. I was able to carry out the following
tasks as well as learning in this section.

-Authorizing Requests by various department.

-Transfers of Requests of various items.

-Issuing various items when requests

-Stocktaking.
3.3 FOOD AND BEVERAGE SERVICE DEPARTMENT.

In this department I was able to go through and learn from the three sections that is;
Restaurant Section, Bar section and Banqueting Section. A total of 4 Weeks were spent in this
department.

3.3.1 Restaurant Section.

In the restaurant section I learnt and undertook the following activities within the time limit that I
was there ;

 -Table Set up (Table d' hote)-Set up of full meal cover from starters to dessert.

-Polishing of cutleries before set up of tables.

-Order taking from the guests mainly the drinks order.

-Clearing of tables to remove uses items ; Cutleries and plates.

-Crumbing down before table resetting.

-Service of various meals

-Service of various non alcoholic drinks mainly the fresh juices during buffet lunch meals.

-Managing the Tea station-Ensuring the tea cups &Saucers are available, Coffee brewing,
Service of the Tea and Replenishing the tea.

-Brewing of Coffee.(Dormans +Water)

-Billing of the guests

3.3.2 The Bar Section.

In this section I was able to acquire the following set of skills in the entire period I was allocated
in the section.

-Preparation of a variety of cocktails as named above.

-Wine presentation and Service to the guests.

- Preparation of Mocktail.
 -Various types of glasses.

-Various types of wines and spirits.

-Beverages Stock taking.

-Clearing of the tables.

-Taking of drinks order from the guest.

-Bill presentation to the guests.

3.3.3 The Banqueting Section.

This is the Section that deals with events such as conference, birthday parties,
conventions,exhibition and many others. I this section I was able to carry out the following
activities;

-Setting up of tea station.

- Various types of snacks

-Service of snacks to the guests

-Conference set ups.

-Types of conference set ups.

-Replenishing of the conference facilities eg water and pens.

-Skirting of conference tables.

-Various types of conference facilities like ACs, Fan, projectors, Public Address etc.

3.4 FOOD AND BEVERAGE PRODUCTION\KITCHEN DEPARTMENT.

Kitchen department is one of the largest departments in the hotel with more than 5 different
sections.Within a period of 4 weeks spent In this department, I was able to go through the
following Sections : Ladder, Saucier, Pastry, Butcher and Entrementier.

3.4.1 Saucier Section.

This is the section of the kitchen that deals with Soups and sauces. In GELIAN HOTELit also
included grains meals like rice and meat meals. In this section I was able to carry out the
following activities.

The soups and Sources prepared include:

-Preparation of Demiglace Sauce.

-Preparation of White Sauce.

-Preparation of Turkey Essence Soup

-Preparation of lamb broth.

-Preparation of Chicken Broth.

-Preparation of beef broth

-Preparation of Carrot cream soup.

-Preparation of Pumpkin Cream soup

-Preparation of potato-leak cream soup.

-Onion cream soup Preparation.

The rice types prepared include the following;

-Biriani rice. -Tomato rice

-Pilau rice. -Tropical Rice

-Onion Rice. -Vegetable rice.

-Carrot rice. -Cashewnut rice

Among the meat dishes prepared include the following :

-Beef stew. -Chicken Thai

-Steamed Turkey. -Ossobucco beef

-Oven roasted Tuna fish. -Chicken Maryland.

3.4.2 Ladder Section.

This is the section that deals with all cold meals that is cold sauces, and all starters. In this
section I was able to carry out the following duties as assigned :

I prepared the following salads:

-Preparation of Apple Brocoli Salad. -Preparation of Apple Salad.

-Preparation of Kachumbari Salad. -Preparation of Asparagus Salad.

-Preparation of green bean Salad. -Preparation of rainbow Salad.

-Preparation of Avocado platter. -Preparation of Morrocoan Salad.

-Kachumbari salad preparation. -Preparation of Avocado and Fennel Salad.

-Guacamole Salad Preparation. -Preparation of Chef's Salad.

- Preparation of Caesar's Salad. -Preparation of Wardof Salad.

-Preparation of Coleslaw salad. -Preparation of Nicoise Salad.

I was also able to prepare the following sauces , dressings and Condiments.

-Mayonnaise Sauce. -Green Chilies. -Green Olives. -Olive Oil.

-1000 Islands Sauce. -Gerkins. -Black Olives. -Sesame Oil

-Vinaigrette Sauce. -Capers. -Bread Croutons. -Corn Oil.

-Tartar Sauce.

3.4.3 Pastry Section.

This section deals with all dough products in the kitchen. These includes all cakes and breads at
at large. In this section I was able to carry out the Preparation of the following :

-Preparation of Fruit Tartlets. -Dessert fruit cuts.

-Preparation of passion parfait. -Preparation of Chocolate cake.

-Preparation of banana bread. -Preparation of Korosho mraba

-Preparation of the Croissants. -Preparation of Vanilla cake.

-Preparation of Tea Scones. -Preparation of red velvet cake.

3.4.4 Entrementier Section.

 This section is mainly concerned with preparation and production of the vegetables dishes which
includes all leafy, pod, grains and roots vegetable. In the period spent in this section, I was able
to learn the following :

-Preparation of Steamed spinach.

-Preparation of mixed dal curry.

-Preparation of the mixed seasonal vegetables.

-Preparation of steamed spinach.

-Various vegetables cuttings such as juliens, brunois,Chiffonade (shredding), slicing, Macedonie

(Large Dices) and mincing (Fine chops)

CHAPTER FOUR

ATTACHMENT EXPERIENCE.

This will largely involve the following areas, skills and Knowles gained during my attachment,
the challenges faced, the critique areas of my attachment, recommendation both to the school and
the Organization and finally conclusion.

4.1 Skills and Knowledge Gained.

During my entire attachment period at GELIAN HOTEL which is rated 5-star, I was able to
learn a lot and gained much professional experience.

-Preparation of Various meals in the Kitchen Department.

-Service of foods and beverages both alcoholic and non alcoholic.

-Handling of guests complains in the restaurant.

-Room clean up and disinfection in the House Keeping rooms Section

 -Operations of various laundry equipment and machines.

-Cleanup of various public area places.

-Banqueting conference setups.

-Receiving and issuing of commodities in the store.

-Guest relations skills.

4.2 Challenges Faced During My Attachment.

My attachment period time at GELIAN HOTEL was good but this does not means my
satisfactory level was 100% percent because there were some few challenges that came my way
in the three month period which include the following ;

-Insufficient funds-Limited funds was a challenge to me and sometimes I had to sacrifice to go

without some personal effects.

-Long working hours- This was so unexpected act by some departments but I had to adjust and
move on with this new norm.

4.3 Critique.

Being the best hotel around the Coast and Kenya at large, GELIAN HOTELhas many strengths
as compared to weaknesses. The hotel management should look into the following :

The hotel management through the trainees coordinator should look into the issue of trainees
working for over twelve hours as this also risks their security when they check out from job late
at night.

In future the hotel should come up with a reward system for trainees even if it means introducing
trainee of the month rewards, this will encourage them to work even harder in their assigned
duties.

The management should introduce staff games and allow the staff compete against department or
inter hotel games, this will enable them be physically fit and healthy strong for their duties.
4.4 Conclusion.

In conclusion, this report has captured what I was able to learn in the three months attachment at
GELIAN HOTELBeach resort. How I was about to intertwine my theoretical knowledge leant at
GELIAN HOTEL and the exact reality in the field. This report has in detailed discussed the
various activities I undertook in each department as directed by various supervisors, the
knowledge and skills gained among others.

This clearly demonstrates how my attachment at the facility was of great importance and how the
place was good and conducive for my learning process in relation to my desire and passion to
grow in hospitality and Tourism industry as I gained more skills and knowledge to enhance
efficiency and accountability in this industry.
4.4 Recommendations and Observation.

I recommended the school in collaboration to attachment establishment to provide to students

some little monthly stipeme for their upkeep to cater for their personal expenses like transport
fare, accommodation rent and even some other personal effects.

By so doing, the students will comfortably undertake their attachment thus creating a peaceful
mind for learning.

As earlier stated, the establishments should avoid delaying trainees on duties and should consider
releasing them early so that they can also go and carry out their other academic duties logbook
filling and even cleaning up their uniforms in Preparation for the next day. Also by doing so they
will be securing them from security threats as most of them are new to their attachment places of
residence.

I also recommend the GELIAN HOTELto Keep the spirit of good employees-Management
relations as this improves commitment towards their duties thus meeting the organizational goals
of profit increments.

In terms of staff motivation I give GELIAN HOTELa mark for this, you treat your staff well in
terms of staff meals, motivation and monthly salaries, this spirit should be kept even higher if the
hotel wants to go higher.

The hotel has also done well to ensure it promotes corporate social Responsibility (CSR) by
promoting employment of local people in various departments thus fighting poverty in the local
area also by providing a base for other businesses like beach boat activities.

I also recommend the hotel to purchase more items like banqueting lines and more crockeries to
avoid the cost of leasing them from outside in times of huge conferences and by so doing the cost
will be managed effectively.
Appendices

I have attached a copy of GELIAN HOTEL Brochure.