THE FEDERAL POLYTECHNIC BAUCHI

TECHNICAL REPORT ON

STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES)

CONDUCTED AT

AMERICAN DE HOTEL BAUCHI STATE.

BY

IZANG ADOH DORIS

FPTB/TMT/ 20/140256

SUBMITTED TO

THE DEPARTMENT OF TOURISM MANAGEMENT TECHNOLOGY IN PARTIAL

FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF NATIONAL
DIPLOMA IN TOURSIM MANAGEMENT TECHNOLOGY

JANUARY, 2023

APPROVAL PAGE

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This is to certify that, I Izang Adoh Doris has undergoes the Students Industrial Work

Experience scheme (SIWES) which was conducted at the American De Hotel Gwallemeji,

Bauchi State,

_________________________________ ________________
SIWES Coordinator Date

DECLARATION

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This is to declare that I executed all the work reported in this technical report at American De

Hotel Gwallemeji, Bauchi State. Under the This technical report is an original work undertaken

by myself.

_________________________________ _________________
Izang Adoh Doris Date

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 DEDICATION

This report is dedicated to God Almighty who has given me the opportunity to carry out this

exercise throughout to the end. Secondly to my parents and family for their support, advice and

encouragement, couple up with all their necessary assistance that enabled me to complete my

Industrial Training Programme.

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 ACKNOWLEDGEMENT

With a deep sense of appreciation, respect and gratitude. I want to thank Almighty God for

seeing me through right from starting my programme to the end. Also, I want to say a very big

thanks to my parents,brothers, sisters and other relatives for their support from the beginning of

pursuing my National Diploma to this point. I also want to express my gratitude to my

supervisors for their intellectual supports during my training, my sincere appreciation to all of

you for been there for me.

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 TABLE OF CONTENTS

Title page- - - - - - - - - - - i

Declaration- - - - - - - - - - - ii

Dedication- - - - - - - - - - - iii

Approval page- - - - - - - - - - iv

Acknowledgement- - - - - - - - - - v

Table of Content- - - - - - - - - - vi

CHAPTER ONE

1.0 Introduction- - - - - - - - - - 1

1.1 History of the SIWES- - - - - - - - - 1

1.2 Aim and Objectives of SIWES- - - - - - - - 2

CHAPTER TWO

2.1 Brief History of The Organization (American De Hotel) - -- - - 3

2.2 Organizational Chart of American De Hotel - - - - 4

CHAPTER THREE

3.0 Knowledge Acquired- - - - - - - - - 5

3.1 House Keeping Department- - - - - - - - 11

3.2 Front Office Department (Reception)- - - - - - - 12

3.3 Hotel Bar Department - - - - - - 16

CHATER FOUR

4.1 Problems Encountered- - - - - - - - 18

4.2 Recommendations - - - - - - - - 18

4.3 Conclusion- - - - - - - - - - 18

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 CHAPTER ONE

1.0 INTRODUCTION

Student Work Experience Scheme SIWES is a skill work experience training program designed to

expose and prepare student of university, polytechnics, college of technology and college of

education to real life work situation after graduation, the scheme is to promote the student of

science rotation courses, engineering and technology including environmental studies. This

scheme affords student the opportunity of being familiar and expose to the needed experience in

handling machinery and equipment which are usually not available in the institution.

1.1 HISTORY OF SIWES

The Students’ Industrial Work Experience Scheme (SIWES) is a skill training programme

designed to expose and prepare students of universities, polytechnics and Colleges of Education

for the industrial work situation they are likely to meet after graduation. The scheme also affords

students the opportunity of familiarizing and exposing themselves to the needed experience in

handling equipment and machinery that are usually not available in their institutions.

Before establishment of the scheme, there was a growing concern among our industrialists that

graduates of institutions of higher learning lacked adequate practical background studies

preparatory for employment industries. Thus, the employers were of the opinion that the

theoretical education going on in higher institutions was not responsive to the needs of the

employers of labour.

It is against this background that the rationale for initiating and designing the scheme by the fund

during its formative years – 1973/74 was introduced to acquaint students with the skills of

handling employers’ equipment and machinery. The ITF solely funded the scheme during its

formative years. But as the financial involvement became unbearable to the fund, it withdrew from

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the scheme in 1978. The federal government handed over the scheme in 1979 to both the National

Universities Commission (NUC) and the National Board for Technical Education (NBTE). Later,

the federal government in November 1984 reverted the management and implementation of the

scheme to ITF and it was effectively taken over by the Industrial Training Fund (ITF) in July 1985

with the funding being solely borne by the federal government. (Culled from Job Specifications on

Students Industrial work Experience Scheme).

1.2 AIM AND OBJECTIVES OF SIWES

SIWES is strategized for skill acquisition. It is in fact designed to prepare and expose students of

universities, polytechnics and colleges of education to the real-life work situation they would

encounter after graduation.

Therefore, SIWES is key factor required to inject and engender industrialization and economic

development in our nation through the induction of scientific and technological skills on students.

(Culled from Detailed Manual on SIWES Guidelines and Operations for Tertiary Institutions).

 To provide an avenue for students in tertiary institutions to acquire industrial skills and

experience in their course of study.

 To expose students to work methods and technique in handling equipment and

machineries that may not be available in the institution.

 To prepare students for the work situation that they are likely to meet after graduation

 To provide students with the opportunity to apply their theoretical knowledge in real

work situation, thereby bridging the gap between the university work and the actual

work practices.

 To expose students to the latest developments and technological innovations their

chosen professions.

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 CHAPTER TWO

2.1 BRIEF HISTORY OF THE ORGANIZATION (American De Hotel)

American De Hotel, Located Behind Cocin Church Gwallemeji Bauchi, In Bauchi

State. it is situated in one of the beautiful and well-loved hotel in the states It is centrally located

in the state and hence an ideal location for both tourists and leisure guests.

American De Hotel commence operation on the 27th May 2022. It has a total of 38 rooms

which are of different categories. These categories include the Double Room, Luxury Room, and

classic rooms. These rooms have air-conditioners with a king-size bed, flat screen TV, telephone,

refrigerator and an en-suite bathroom with toiletries. As well as a cupboard

It has put in place a number of facilities for its guests, such as: parking space, 24-hour front desk

service and power supply, an indoor Bar and, Restaurant where guests can choose from a list of

both local and continental dishes and a bar where both alcoholic and non-alcoholic drinks are

served. Security personnel guard the premises at all times to ensure the safety of its guests.

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2.2 ORGANIZATIONAL CHART OF AMERICAN DE HOTEL

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 CHAPTER THREE

3.0 KNOWLEDGE ACQUIRED

I learned a lot during my stay at American De Hotel both morally and academically. Morally I was

taught to be self-discipline and hardworking in order to achieve my goals in life. Their words of

encouragement and building my confident are just few of what I learned. Academically I learned

the role and important of the organization and how its operation specially relating to course of

study as a whole. I was opportune to gained experience in the following departments:

3.1 HOUSE KEEPING DEPARTMENT

I was introduced to all the staff in housekeeping department and I learn the following; Cleaning

and moping guest rooms and toilets, Sweeping, bed making/bed laying, room checking and writing

report, Change of soap.

 Cleaning Supplies and Equipment’s

Housekeeping trolley should be equipped with the following cleaning supplies:

 Vacuum cleaner
 Mop and bucket
 Floor cleaner
 Surface cleansers and sanitizer
 Cleaning cloths
 Bleach
 Paper towels
 Dusting cloths
 Dusting tool
 Furniture polish

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  Bathroom cleaner
 Toilet cleaner
 Scrubbing brush
 Air freshener
 Rubber protective gloves
 Bathroom bin liners

 How to Clean a Hotel Room

To get a sparkling, five-star clean that will ensure your guests are happy with the standard of their

room, your housekeepers should carry out the following steps in each bedroom before welcoming

a new guest:

1. Air out the room: Before starting, open the windows and any balcony doors. This will help to

bring fresh air into the room, and stops the smell of any cleaning chemicals from lingering. The

housekeeping attendant should also leave the main door open while cleaning, this will help with

ventilation.

2. Strip the bed: Remove bed linen and place it in the laundry bin in the housekeeping cart. If the

room is occupied by the same guest for more than one night, they don’t necessarily need a

change of sheets, in which case the housekeeper should just neatly remake the bed and get the

room ready for their return, this is called a ‘turndown’ service. Some hotels leave a card that the

guest can place on the bed or doorknob to request a full linen change.

3. Remove rubbish: Empty the bins and remove any rubbish from the room. Place new liners in

the bins.

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4. Remove used cups: Switch any used cups, mugs, or crockery for clean items, and replenish the

hot drinks service (if any) with fresh supplies. Any items taken from the mini-bar should be

noted and replaced according to the policy of your hotel.

5. Dusting: Dust all surfaces, starting from the top and working your way down towards the floor.

Don’t forget to dust any hard-to-reach or easy to miss areas, like light fittings, head boards,

under the bed, or the top of wardrobes and cupboards. An extendable telescopic duster can be a

very handy tool if your hotel has high ceilings!

6. Vacuum furniture and upholstery: Any pieces of upholstered furniture should be vacuumed

using a specialist brush attachment. This will keep them free of dirt, dust, and allergens, as well

as help to maximise their longevity. Curtains can also be vacuumed using an attachment to

remove dust.

7. Clean surfaces: Clean and sanitise all surfaces. If any guest possessions are in the way,

carefully move them to one side while you work, and then neatly replace them afterwards.

Don’t forget to also wipe down the insides of cupboards or wardrobes.

8. Change the bed: Inspect the mattress for any damage or wear, and report any problems to the

shift manager. If no issues are found, place fresh sheets and pillowcases on the bed before

making it up neatly in the style of your hotel. Replace decorative cushions or throws.

9. Sanitise and dust electricals: Wipe and sanitize any electrical equipment like guest phones or

televisions. TV screens can get very dusty, so wipe these with a dry cloth.

10. Clean the floor: By doing this last, you ensure that you aren’t creating more work for yourself

by making it messy again during other cleaning processes. Hard floors should be swept and

mopped, while carpets should be vacuumed, starting from an inner corner and working out

towards the door.

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  Bed Laying/ Bed Making

To begin achieving that perfect hotel-like bed experience, you’ll want to start from scratch.

Starting with a blank slate will get you in the mindset of creating that perfect, clean, and

comfortable bedding experience. It will also help you make your bed correctly, going step by step.

Grab Clean Bedding. To get the most out of making your bed, and feel your best when it’s

complete, use nice clean bedding. Nothing is quite as relaxing as slipping under crisp clean sheets

when it’s time for bed. Clean bedding will not only make your bed look crisp and help you feel

refreshed, but it will be easier to lay down and get right.

Gather all your Blankets, Pillows, and Sheets: Gather up all your bedding and place it together

next to your bed. Try making stacks of similar items keeping everything organized and increasing

your workflow. For example, stack your bedding in order of when you need it. Put all your sheets

together first. Keep all your pillow cases together and close to your pillows.

You may also want to iron your bedding like your sheets and pillow cases. Ironing will get rid of

any wrinkles and creases, allowing you to experience a smooth crisp flat surface to rest on. 

When it comes to the type of bedding you need to make a hotel-quality bed, it's largely personal

preference.

Make sure your Mattress is free of Dirt, Dust, and Debris: Since you’re starting with a blank

canvas, make sure that your mattress is clean as well. To clean your mattress, use the upholstery

attachment on your vacuum. Press down firmly and go over the top and size of your mattress. If

you have stains, you can use an upholstery stain remover. Vacuuming and lifting stains from your

mattress will also rid it of dust mites and odors which could otherwise cause allergies and affect

your quality of sleep. You’ll feel a lot better and more comfortable knowing that there’s nothing

gross under your fitted sheet.

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Put the Fitted Sheet on the Bed: Start with your clean and crisp fitted sheet. This is the sheet that

has the rounded elastic corners. Place the sheet around your mattress and pull it taught in each

corner. The elastic portion of each corner should be tucked in under the corners of your mattress.

The seam at each corner of the sheet should be in the middle of the mattress’ corners.

Lay your First of Two Flat Sheets Down: The first flat sheet lays down on top of your fitted

sheet. Put the first flat sheet on the bed and make sure that your sheet reaches to the edge of the

mattress where your headboard is. Lay the sheet down so that it drapes evenly over each side of the

bed. Lay the sheet with the finished side facing down, toward your fitted sheet. Flatten the sheet

and pull it taught on each side so there are no wrinkles.

Lay a light blanket down on top of your first Sheet: Align the blanket to match the sheet. You

will want to use a light blanket that is made of cotton or linen. Flatten the blanket out and pull it at

the corners to meet the corners of your sheet. Fold the portion of the blanket toward your

headboard down to where your shoulders or chest will be when laying in the bed.

Lay down your third sheet: This is your second actual sheet, but your third layer because you've

placed a blanket. The third sheet will go above your light blanket. Lay it with the finished side

facing down toward the mattress. Align the third sheet to match with the placement of the first

sheet. Bring the top of this sheet to align perfectly with the edge of your mattress at the headboard.

Flatten the third sheet with your hands and pull it taught at all corners.

Sandwich the top sheet between the blanket and first sheet: Fold down the top edge of the third

sheet over the top edge of your blanket. Take the portion of your third sheet that extends past the

blanket and fold it back so it's now between the blanket and your first sheet. Fold and flatten the

portion of the sheet under the blanket so it rests perfectly flat.

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Fold the top sheet down toward the foot of the bed. Now take the top of your first sheet which is

still flush with the edge of the mattress’ edge on the headboard side. Fold the portion of this first

sheet that extends past the edge of the blanket and the third sheet back over the top of the blanket

and third sheet.

Fold in the corners: Next, you will fold the corners at the foot of the bed. Take all three layers at

one corner and pull taught. Flatten the sheets at the foot of the bed. The excess fabric that still

needs to be tucked under the mattress will form a triangle shape. Bring the leftover fabric down

and over toward the foot of the bed. It will create an envelope-like look. 

Place your comforter, or duvet cover, onto the bed: Lay the comforter down with the top edge

about 3 inches (7.6 cm) from the headboard. Without letting go, throw the comforter on your bed

and let it float down on top of your sheets. This motion will allow it to retain fluff. Pull the corners

taught and equally distributed on both sides of the bed. Then fold the top of the comforter back in a

rectangle to leave room for your pillows.

Place your pillows in the correct pillow cases and fluff appropriately. Then arrange the pillows

to your preference. The number of pillows and styles you use is up to you. The only requirement is

that you use the same number for each side of the bed. Place the pillows in a symmetrical

arrangement on each side.

Lay a throw blanket down if you so desire: You may add a throw blanket over your duvet cover

if you wish to accent your bed any further. Depending on the size of your throw, fold it into a

rectangle and gently lay it on the duvet cover toward the bottom third of your bed.

Consider the color scheme: If you want the true hotel experience, invest in high thread count

sheets and go all white. 

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  White is a symbol of luxury and an all-white bed will make you feel luxurious and relaxed.

White looks clean and inviting and will alter your mind and body to give you a quality

rest.

 Sheets that are 300 thread count or higher will have a large impact on how comfortable you

are and how well you rest. When you are comfortable you get better sleep.

3.2 FRONT OFFICE DEPARTENT (Reception)

I was introduced to the staff at the reception and I was thought how to do the follow;

- Welcoming of guest.
- Present guest registration forms.
- Opening guest bills.
- Writing of receipts.
- Picking intercom calls from guest rooms.
- Checking guest inn to the rooms.
- Daily records of cash book.
- Guest service agents.

 Receptionist

A receptionist (sometimes referred to as an administrative assistant) is someone who performs

various administrative tasks, including answering telephones and giving information to the public

and customers. Receptionists are often the first employee that the public or customer has contact

with. They are responsible for making a good first impression for the organization, which can affect

the organization's success.

Duties of a Receptionist

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 Receiving visitors at the front desk by greeting, welcoming, directing and announcing them

appropriately

 Answering screening and forwarding incoming phone calls

 Receiving and sorting daily mail

 Perform other administrative support tasks, such as keeping appointment calendars

 Copy, file, and maintain documents and records

 Collect, sort, distribute, and prepare mail and courier deliveries

Stages of The Guest Check-In Procedure

The hotel guest check-in procedure involves all stages from arrival of a guest to the issuance of the

room key to the guest; 1) Receiving and Registration 2) Allocation of the room 3) Secure advance

Payment 4) Information service 5) Complete the check-in formalities 6) Open the guest folio.

Stage 1: Receiving and Registration

Receive the guests at the reception

 Welcome the guest promptly with a cheerful and pleasant smile.

 Address with the appropriate surname, if known.

 Request for the reservation details like guest last name, confirmation no., booking source

etc.

 Request for the guest id card or passport.

 Request for the guest business card.

Register the guest - Complete the registration card or register the guest

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  Verify the information on the registration against the reservation ensuring the accuracy of

name, date, and payment mechanism.

 Stamp check-in time on the registration card.

 Show check-in in the hotel software/PMS.

 Carry out the final check of the registration card for the guest signature.

 Discuss room preference with guest as per the availability, or select an available room

which is "ready to let” and allocate the room.

 Take a note of the expected departure details.

 Take note of the airport drop, any special request etc.

Stage 2: Allocation of the room

 Allocation of the room means assigning a vacant and ready (VR) room to the guest for

staying (if this was not done already).

 For repeat guest assign room as per the preference.

 In order to allocate a guest room, accurate room status information is required. For this

purpose, a room status board or room rack is kept in the reception.

 When the room has been allocated, the reception should; Block or code the room as sold.

 Prepare key card of related room number by entering the arrival and departure date, rate

and offer it to the guest for signature.

 Give the room key to either the guest or the bellboy.

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  Record guest arrival on daily arrival list.

Stage 3: Secure Advance Payment

 Advance payment should be done for security purpose. It is usually done by accepting a

cash deposit or taking a credit card.

 While handling advance deposit, whether cash/ cheque, always:

 Issue a receipt for cash/ cheque and record the payment in the guests ‘ledger.

 Accept credit card and evaluate for its credit limit and availability.

 Get the imprint of the card and obtain a guest signature.

 Get a pre-authorization (pre-auth) from the Credit Card company or EDC machine for the

required amount and record the same to the reservation.

Stage 4: Information Service

The receptionist is responsible for informing guest about the facilities and services offered by the

hotel. This helps the guest to familiarize about the hotel facilities and also to increase the sale. At

this point, the receptionist should;

 Acknowledge the guest about the hotel's activities, facilities, and service with direction and

location.

 Enquire if the guest requires a wake-up call. If so, record it correctly.

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Stage 5: Complete the check-in formalities

After the check-in formalities are completed;

 The bellboy or the GRE should escort the guest up to the allocated room.

 Inform other departments and sections about the guest arrival by arrival notification slip.

Stage 6: Open the guest folio

 Open guest bill/ folio/folder and clear any old bill copies.

 Record the key information for billing purpose (room rate, number of nights, departure date

and mode of payment).

 File the bill in the guests' folio box together with the completed registration card.

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3.3 BAR ATTENDANTS/ WELTER

Bar attendants prepare and serve drinks to customers in liquor licensed premises

such as bars, nightclubs, hotels and restaurants. They also take care of customers’

orders in bar and dining spaces – they clean and clear benches and tables, set out

tables, coasters and ashtrays, and restock fridges and snacks. Sometimes they are

required to take meal orders or prepare and serve food. One of the most important

things about being a bar attendant is to provide a friendly service and also keep an

eye on patrons’ drink consumption to ensure that they do not become intoxicated.

3.4 BAR ATTENDANT RESPONSIBILITIES

Here are examples of responsibilities from real bar attendant resumes representing

typical tasks they are likely to perform in their roles.

 Maintain

 cleanliness,

 sanitation and organize assigned work areas.

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  Keep records on individual pet, including daily observations and information

activities perform, meals sever, and medication administer.

 Set up the VIP area.

 Check IDs. Security. Make judgment calls. handle bar responsibilities. greet

guest in a professional respectable manner. handle and count money.

CHAPTER FOUR

4.1 PROBLEMS ENCOUNTERED

The problems encounters during my SIWES attachment are as follows:

1. Financial Constraint: The company did not make provision to pay SIWES student nor do they

draft any allowance package so as to lease the expenses for four (4) months programmed

2. Time Limit: the few months allow for the SIWES was not much and does not give room for

more knowledge to be acquired and prepare one to the real work after school.

4.2 RECOMMENDATIONS

The company should make provision to draft out allowance package for the SIWES student and

also the ITF should try and pay the student allowances immediately after the commencement of the

program to less the expenses of transportation and others expenses during the four-month program.

Also, I am saying that SIWES program should be extended to a period of (5-6) months in order to

learn and acquire more practical experience that will help me as a student and also in life.

4.3 CONCLUSION

The Industrial Training was carried out successfully and has afforded one of the opportunities to
put into practice what has been taught theatrically in school.

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I would like to conclude that the SIWES program is a very relevant and necessary program for all

students and also an advantage for each student's professional development prior to graduation.

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