SCHOOL OF HOSPITALITY AND TOURISM

INDUSTRIAL ATTACHMENT REPORT

NAME

CEPHAS

SURNAME

KASANGO

REGISTRATION NUMBER

C109555K

PROGRAM

ADVANCED DIPLOMA IN
HOSPITALITY AND TOURISM

ASSESMENT YEAR

2012

COMPANY

TOUCHWOOD LODGES

This report is submitted to the Department of Hospitality and Tourism at Chinhoyi

University of Technology in partial fulfilment of the requirements of the Advanced
Diploma in Hospitality and Tourism as from the beginning of Dec 2011 to the month end
of June 2012.

TABLE OF CONTENTS
TABLE OF CONTENTS..............................................................................................2
CHAPTER ONE............................................................................................................4
1.0 INTRODUCTION...................................................................................................4
1.1 BACKGROUND OF THE ORGANISATION.......................................................5

1.1.3. Vision statement...............................................................................................5

1.1.4. Mission statement..............................................................................................5
1.2 Organizational Structure..........................................................................................6
1.3 Importance of Various Departments........................................................................7
CHAPTER TWO.........................................................................................................11
Activities Covered During Attachment.......................................................................11
CHAPTER THREE.....................................................................................................16
SWOT Analysis...........................................................................................................16
Challenges...................................................................................................................20
Recommendations.......................................................................................................21
CHAPTER FOUR.......................................................................................................22
Evaluation of the internship exercise in relation to theoretical and practical work at the
University.....................................................................................................................22
Overall recommendations to TWL..............................................................................25
CHAPTER FIVE.........................................................................................................26
Conclusion...................................................................................................................26

AKNOWLEDGEMENTS

It is my heartfelt desire to give my gratitude to the following:

Touchwood Lodges for offering me a place for attachment.

Touchwood Lodges management and staff for assisting me in having a taste of the

industry.

Touchwood Lodges for offering me accommodation throughout my attachment

period.

My Supervisor Sunbeam Jachi and my friend Augustine Fakacha for supporting

me through and through.

Mostly the Lord Almighty, without him, I wouldnt have sailed through.

CHAPTER ONE
INTRODUCTION

Established In 1999 Touchwood Lodges offers its guests comfortable

accommodation in a quiet and thoughtfully landscaped country setting with its

gardens having been carefully planned to create beautiful areas under

indigenous Zimbabwean trees which are ideal for outdoor functions, meals,
braais and tranquil relaxation

Currently the Lodge has 19 rooms which comprises of four executive suites
and the remainder of the rooms being doubles and twin rooms making it the
largest Lodge in the city. All rooms have Digital Satellite TV access as well as
a telephone line extension. The Lodge offers its guests comfortable
accommodation in a quiet and thoughtfully landscaped country setting.

There is one big conference room which cater for large and small conferences,
church services as well as functions like, weddings and birthdays.
Just 1.5 kilometres from town, Touchwood Lodges offers facilities such as a
swimming pool, tennis and basketball court and a soccer pitch

Background
Touchwood Lodges is a leisure group that owns three strategic business units namely
City Lodge situated in the city centre, Wilderness Lodges situated on the out skates of
Kwekwe and Touchwood Lodges situated 1.5km from the heart of kwekwe along Gweru
highway. The Lodge was established as a business strategic unit in 1999. It was
completed on the 19th of August 1998 and started operating on the 20th of January 1999
with only three workers on the ground. It was registered as separate legal entity Private
Company under the name Touchwood Lodges. It was officially opened on the above

mentioned date, by the company`s managing director Mr Themba Musekiwa.

Touchwood Lodges Vision Statement:
To be the first choice destination in the tourism and leisure business.
Mission Statement:
In fulfilling our mission we seek to;

Offer state of the art facilities, which meet changing market needs.

Create an outstanding environment of work based on learning in the region.

Increase our market share in the region and beyond.

Identify and recruit key personnel to impart training and offer excellent services.

Core Values:

Pro efficiency

Innovation

Dynamism

Transparency

Consistency

Fairness

Accountability

Touchwood Lodges Organogram

Managing Director
Managing Director

General Manager

Accountant
F/B Manager
F/O Manager

Fnb controller
Restaurant supervisor
f/o supervisor
HK

Chef

Porter

The Lodge is administered by, the board of directors then the General Manager [G M].
The G M oversees the helm of the day to day running of the Lodge. The G M reports to
the Lodges board of directors. Each department has a manager; the front office manager,
food and beverage manager, human resources manager, accountant and marketing
executive.

IMPORTANCE OF VARIOUS DEPARTMENTS

FRONT OFFICE/ FRONT DESK

The diagram illustrates the departments sections

The front office acts as the public face of the hotel, by greeting hotel guests
and checking them. The front office is primarily responsible for the selling of
rooms and markets the hotel through excellent communication skills by the
front office personnel.

It is important because all reservations are made through the front office.
Front office staff welcomes guests, carry their luggage and answer questions
about activities in the hotel and surrounding area. Information about room
status and room statistics is found at the front office. It is also important as it
allocate rooms to guest, hand them keys as well as keep guest keys safe during

their stay at the lodge.

During guest stay at the lodge the front office assist in all guest services by
coordinating with other departments. It also arranges miscellaneous guest
services for instance organising a baby sitter.

Photocopying and duplicating of documents for guests and other departments

is done by the front office. In and outgoing mail is handled by the front office
personnel. Finally it completes their accommodation; food and beverage
account and receive payment from guests.
The front office gives the first impression to the guest which portrays the
lodges image.

HOUSEKEEPING

Kasvana et al 1998 define housekeeping operations as the provision of clean,

comfortable and safe environment in rooms and public areas. The
housekeeping department is considered lodge ambassadors because of the
dedication and responsibility in maintaining the lodges image. The
housekeeping department is important as it performs detailed work to provide
a clean, comfortable environment for guests to enjoy.

The housekeeping department ensures that what the guest see and experience
result in a positive impression of the property. They clean guest rooms and
communicate with front desk operation informing them on which rooms are
clean and ready to occupy. The housekeeping department does the cleaning of
public areas and all conference rooms.

The department is also important as it manage laundry operations which

include washing linen and ironing. Room service is also done by the
housekeeping department.
Cleaning a hotel is not just a job, its an adventure and housekeeping keep
things in top condition.

ACCOUNTS DEPARTMENT

The accounts department is important as it compiles information required for

budgeting and pricing of services. When need for purchasing arise, the
accounts department is responsible for the flow of cash. It also settles
payments owed by the lodge. The department monitors and verifies revenue
inflows by means of auditing and checking receipts.
The department process employee payroll and ensure adherence to accounting
standard operating procedures by all departments within the lodge.

MAINTENANCE DEPARTMENT

Maintenance is the work that keeps things running and finds future problems.
The department is important as it does the major and periodical repairs of the
lodge. At Touchwood Lodges, the grounds man fall under this department.

It is also important because basic maintenance helps to preserve the condition

of a lodge rather than fixing an item when it breaks. Maintenance before
property deteriorates saves engineers time, money as well as save guests from
having a potentially bad experience of first impression of the lodge.

FOOD AND BEVERAGE DEPARTMENT

Departments' sections

Food is a very essential part of our life, it gives us energy and we cannot do
anything without it. The food and beverage department is responsible for the
provision of food and beverages in the hotel. Guests do not only need
accommodation but they also need meals to go along with.

The departments main concern is to provide efficient service to satisfy the

guest. Cousines et al 2000 stipulates that the food and beverage department is
concerned with the provision of food and drink ready for consumption away
from home.
This department is directly involved with the handling of food and highest
standards of hygiene are expected from the food handlers.

The largest number of the food and beverage employees is in the restaurant
and bar. The kitchen is the section responsible for the preparation and
production of food whilst the bar is responsible for serving alcoholic and non
alcoholic beverages. The waiting staffs in the restaurant are there to endow
with service to the guests serving food and drinks.

The combination of colours and proper lighting adds to the appetite of the
guest. The department is also important as the waiters give a warm welcome
to guests and attend to their needs during their meal. This will bring repeat
business to the organisation. When guests have an excellent meal experience
they also market the hotel through the word of mouth.

CHAPTER TWO
ACTIVITIES COVERED DURING ATTATCMMENT

The trainee had the opportunity to have a taste of the hospitality industry
through almost all the departments at the hotel. The hotel comprises of the
food and beverage department, front office, housekeeping, maintenance and
accounts

FOOD AND BEVERAGE DEPARTMENT

The trainee covered the main kitchen, takeaway, restaurant, bar, stores,
control and buying. This department directly deals with handling of food and
highest standards of hygiene should be practiced.

The Kitchen

The trainee was involved in the preparation and production of meals. These

include the popular African dishes which were prepared on Wednesdays.

There is a pastry section where all sweet dishes are prepared. The trainee
cleaned kitchen surfaces and washed plates as the kitchen porter.

Stores

The stores department deals with requesting, receiving and issuing. In every
store room regular stock checks are done to check for the re- order level. The
trainee recognises need for supply and writes a requisition to the buyer
indicating the product and its quality and quantity. When the goods have been
bought the stores person does the receiving. Spears and Gregoire [2005],
defines receiving as an activity for ensuring that products delivered by
suppliers are those that were ordered in the purchasing activity.

The receiving process involves more than just acceptance and signing. The
trainee verified that products are of the right quality, size and quantity and
meet the specifications. When goods have been received they are stored under
proper conditions to ensure quality until time of use. Proper storage reduces
the growth of microorganisms that may cause deterioration and lead to loss
due to wastage.

Products may be directly issued especially if they are planned for the menu.
Spears and Gregory [2005], defines issuing as the process used to supply food
to production units after it has been received. The trainee issued the requested
goods at specific time of the day.
The trainee would update all the books including the Goods Received Note
[G R V].

Purchasing

Purchasing is an activity concerned with the acquisition of products; it is often

described as obtaining the right products, in the right amount at the right time
and right place. It is concerned with the control of raw materials.

The trainee negotiated with reliable suppliers with best financial terms,
because wise purchasing can lead to both cost saving and revenue increase. If
orders are delayed the trainee would make follow ups. The trainee made sure
that the quality of what is to be purchased meets the hotel standards and that
quality in relation with what is being paid is maintained. When the best
supplier has been noted s/he supplies items. Purchased items would include
food, alcoholic and non alcoholic beverages, toilet papers, detergents,
stationery and many more.

Fuller and Waller [1991], indicates that, buying too much ties up capital and
increase storage costs and buying too little might lead to shortages and high
re-ordering costs.

Restaurant

The trainee performed the entire mis en place before service commenced in
the restaurant. This included polishing cutlery and washing water glasses.
Welcoming guests and showing them to their tables was also done by the
trainee.
The trainee learnt to take orders and serve guests their meals. The trainee
would wait whilst the guest is eating and attend to any request the guest made.
A bill was prepared by the trainee and taken to the guest to make payments.

During the P M shift a reconciliation form was compiled by the trainee

indicating all the sales from the restaurant and cash breakdown.

BAR

The trainee learnt how to serve alcoholic and non alcoholic beverages.
Beverages are served from the right. Draught or bottled beer should be poured
slowly down the inside of the glass. The trainee was also involved in handling
cash.

Front office department

The trainee was attached to the front office department for 5 weeks and learnt
a lot. The first task was to welcome guests as the front office is the face of the
hotel where guests first come into contact with hotel personnel. The trainee
was involved in a lot of tasks to include;

Answering calls tactfully to encourage purchase to potential buyers and accept

reservations which helped to maximize occupancy. Liaising with other
departments was done to be fully equipped with important information as well
as disseminate the information to other departments.

The trainee learnt to be responsible for safety and security of guests and their
belongings in terms of keys and health as a first aid kit was always kept handy
at the front office.

During night audit the trainee;

Completed outstanding postings.

Reconciled room status discrepancies.

Balance all departmental accounts.

Verify room rates.

Verify no- show reservations- people who would have made bookings and fail to
honour them.

Post room rates and taxes.

Prepare required reports.

Prepare cash receipts for deposits.

Clear or back up the system.

Distribute the reports.

Housekeeping

The trainee had an opportunity to have hands- on experience in the

housekeeping department. It has two divisions which are the rooms division
and the public area [P A]. Duties performed by the trainee while in the rooms
division were mainly,

Bed making; this involved aerating the room, making the bed, cleaning the room
and finally the bathroom.

Fill in the room status list and hand it to the front office indicating all rooms that
are clean and ready to occupy as well as rooms which are out of order.

Attending to guest queries and solve them.

Washing and ironing linen as well as guest clothes and all table clothes. This also
involved linen control and regular stock checks.

Turn down service between 5 and 6 pm, this entails renewing towels, closing all
windows, replenishing guest supplies and tiding the room before the guest comes
to retire at night.

Notify the maintenance department of all faults.

When business was not at peak deep cleaning was done.

The trainee cleaned all public areas these included the conference rooms, all
corridors, offices and all public toilets.

Marketing Department
The trainee worked with hotel Marketing Executive in this department. The department is
responsible for marketing the hotel and collect information on what guests think about
the hotel.
The trainee together with the marketing executive arranged complementary stays for
those guests who had repeat business with the hotel, a free night in an executive suite
may be organised for individuals and coordinators of various organisations.
Updating clients of the activities taking place at the hotel. This was done through the
phone, by e- mail or by the word of mouth.
The trainee distributed guest questioners, this was important as it helps to know what
guests think about the services offered and what need to be improved. This also helps to
know the type of clientele the hotel have.

CHAPTER THREE
S W O T analysis is an analysis of the strengths, weaknesses, opportunities and threats of
an organisation. It analyse the internal strengths and weaknesses, opportunities threats by
its external environment. The trainee did a S W O T analysis of the food and beverage
department.
Strengths

The hotel has a spacious dining area where guests can enjoy their meals freely and
comfortably. The restaurant has a sunken area where those guests who enjoy privacy
can have their meals quietly.
C U H is a hotel school and it is at a greater advantage as most of its business
comes from the university. The Chinhoyi University markets the hotel as it is a
department that falls under it. This reduces costs.

C U H is a new superstructure; almost everything is new. The structure suite

modern structures this will lure customers. The restaurant does not have cracks or
flaking paints. It looks new and attractive.

A big generator with the capacity to power all sections of the hotel is always on
standby. This means production is not affected even if there is a power cut. Also
activities will not be stopped in all sections for instance in the bar, music does not
stop playing.

For those who cannot afford meals at the hotel there is a drive-inn takeaway that
has lower rates. The takeaway also adds variety to the menu. It also generates
revenue from the sale of meals and drinks.

C U H has a bar where guests in-house and patrons from Chinhoyi community

can socialise. The bar is of decent nature and does not give a bad perception about
activities at the hotel. The bar contributes reasonable revenue from the food and
beverage; this is so because of the credit facility offered to all permanent workers
of the university and hotel.

The hotel has a pool of skilled labour from the university. Every semester the
hotel takes in students for attachment from the university and other universities as
well. This means the department will not run out of staff shortages. Also students
are lowly paid and this cut costs of employing skilled labour.

Staff is provided with meals thereby reducing pilfering in the department. Every
worker is provided with one meal a day exclusive of tea at break time. By so
doing members of staff will reduce frequenting the kitchen trying to fill their
stomachs.

All sections of the food and beverage department have extension lines for easy
communication. Follow up of an order can be made through the phone without
frequent walking from the restaurant to the kitchen.

There is a 10 000liter water tank situated near the kitchen. The tank sustains the
food and beverage department whenever water supply is erratic. This is at a
greater advantage considering that food is handled in this department, and there
will not be a risk of Cholera.

Weaknesses
The hotel is a department meant to train students but the staff is not qualified
academically. For instance the current chefs in the kitchen were upgraded or
promoted from being porters to chefs.

The menu is very limited mostly saut potatoes are served for breakfast, roast
chicken and beef for lunch and dinners. This becomes monotonous for a guest
staying in for a long period. Groups staying at the hotel end up complaining.

All cash transactions for buying ingredients are done through the bursars office at
the university. The process is long and may hinder progress in food and beverage
department. At times there will be need for urgent buying but it becomes
impossible because of the procedures involved.

No mechanised systems almost everything is done manually, there is need to

computerize and link all departments.
No proper storage of food, there are only two domestic freezers in the kitchen.
Improper storage leads to wastage due to deterioration of food. This makes the main
kitchen a section of the hotel with low profits. This also makes it difficult to control
as these domestic freezers are not locked unlike an industrial freezer and cold room.
There is limited public entertainment compared to other hotels where Casinos and
Juke Boxes are available. Only a plasma screen is available in the bar

The storeroom for food does not have shelves, placing food staffs direct on the
floor may cause moth, especially during the rainy season. Food stuffs like mealie
meal are easily affected.

Equipment shortage: for instance the stores department does not have a scale to
weigh in order to verify the purchased goods. Suppliers for vegetables just bring
packaged items already weighed and the stores department cant do anything to
prove whether its correct, suppliers will take advantage of this.

Opportunity
The hotel is surrounded by farms thus making it an advantage as there is no
monopoly from suppliers. There is room to choose the best supplier with
affordable rates. Also suppliers try to lower their prices to bid others and thus an
advantage to the hotel. The university also have a farm nearby which at times
provide vegetables.

The departments benefit from functions organised by the university, this increase
revenue as guests come in and eat. For instance functions like the graduation
ceremony held at the university.

Because the hotel is a department of the university, the hospitality department

assist with cutlery, plates, urns and many more when big functions are taking
place. These functions include graduation ceremonies, when his Excellency will
be expected to have his lunch at the hotel

The university markets the hotel on behalf of the hotel, as the university is well
known. This will cut costs for marketing.
TWL has got room for expansion; more chalets can be build and increase revenue
to the lodge.

TWL compared to surrounding hotels has got a new infrastructure which is

inviting.

Threats

High competition with fast food outlets which offer lower prices, these include
Chicken Inn, Food Express, Pizza Inn, and Nandos. These food outlets have a

high market share and also enjoy economies of scale. The names market
themselves.

Location is a biggest threat, comparing to its competitors who are located in the
town centre or central business district. The hotel is mostly accessed by those who
drive cars. Considering the distance on foot from town, one is bound to think
twice.

Government legislation in its taxpaying policy is a threat to the department.

Policies set by government at entrance points can affect profits of the department
for instance the introduction of visas. This will affect the rate of foreigners
coming in. Foreigners usually have bed and breakfast.

Challenges

Funds for purchasing ingredients have a long chain; the bursar from the university
has to sign first for funds to be released. This causes a lot of inconveniences
especially when the ingredients are needed immediately.

There is lack of storage facility; the two domestic freezers cannot sustain the
whole food and beverage department. Loss may occur due to improper storage.

There is one maintenance officer who is not available during the day; this affect
production when an electrical fault occurs.

No working telephone lines, follow up of orders are impossible, which makes it

difficult for the purchasing department to communicate

The hotel mostly relies on groups to eat meals in the restaurant, very few walkinns order food in the restaurant.

No technology in the food and beverage department, everything is done manually.

The stores section should have a computer to store all the information other than

having a heap of bin cards on the desk.

Conclusions
Full utilisation of the space and equipment available can increase revenue from the
department. The hotel can beat its competitors if service is improved. The department
need to recruit qualified personnel in the restaurant and kitchen, with a strong academic
background in the hospitality industry. Staff training is also vital in the department.

Recommendations to the department.

There is need for a head chef, the food and beverage manager is too involved in
the kitchen, instead a head chef should be reporting to her.

Staff working in the kitchen should be qualified, must have a strong educational
background so that they can train students giving reference to what they have
learnt.

The hotel should have specialised chefs for instance a vegetable chef only
specialising with vegetables, this will improve the quality of food they serve to
guests.

The food and beverage manager in the kitchen shouldnt rely on students for all
the dirty work, not considering that they are there to learn and have a specified
period of time.

Hotel should employ another pastry chef or someone who is multi-skilled who
can stand in if the pastry chef is not available.

In the restaurant waiters should be allocated stations and also a head waiter should
be put in place.

There is need for a staff cook as the staff canteen has no one who is responsible
for it. Its very unfortunate that student had to go to her work station after washing
dishes and cleaning the staff canteen.

The bar should have a sink to wash glasses other than going to the kitchen always.

CHAPTER FOUR
An evaluation of the whole industrial attachment exercise in relation to
theoretical and practical work covered at the university. This chapter is going
to focus on challenges and problems faced by the trainee during attachment
and put forward recommendations to the department and the respective
organisation.

Challenges and problems faced by the student.

The biggest challenge was that the trainee had no schedule for the attachment
from the human resources manager, such that the trainee had to relocate on her
own causing congestion in other departments. This meant that the trainee had to
delay in one department most of the time.

The trainee was never given an opportunity to work as a section supervisor nor as
a manager.

There was no room for the trainee to show what was learnt and practised from the
university. Every day the menu was laid down by the food and beverage manager
and the trainee was asked for suggestions.

The trainee faced a challenge of performing multiple tasks; this hindered the
trainees progress. For instance whilst working in a certain department the food
and beverage manager would shift the trainee to go and spend the day scrubbing
the floor. This occurred on several occasions.

Trainee was tasked to do all the dirty jobs at the hotel, like cleaning the staff
canteen every day before work commenced. This led to overworking.

Lack of commodities hindered progress; this restricted the trainee from having
knowledge of how to prepare certain dishes.

In a quest to boost the hospitality and tourism industry, the hotel must set an
aggressive and attainable vision with strategic ideologies to improve its
service delivery. The student proposed recommendations for each department
of the hotel.

Recommendations to the department and the

organisation
Front Office

There is need to budget for an I T system at the front desk. The world is moving
with technology, the manual system is now outdated. Also computers minimize
human error especially when dealing with guest accounts.

There is need for a switch board at the front desk.

Staff training programs must be implemented; this can be done through touring
other hotels and have a feel of how others perform their tasks.

The coffee bar is just lying idle and if put to use can generate revenue for the
hotel.

Telephone lines are very crucial and should be working all the time, the hotel
must take serious action to make sure the lines are working. The hotel only
receives calls but cant make any calls to potential guest to make a follow up.

Housekeeping

There is need to acquire heavy duty machines, these include washing machines,
industrial irons and hoovers.

There is need to have technological advanced equipment like telephones in rooms

with wakeup call settings.

A borehole must be put in place to pump water in all rooms all day through
because municipal water supply is erratic during the day and may be available in
the evenings only.

There is need to ventilate the laundry room. The room does not have windows at
all.

Protective clothing should always be available for instance gloves.

There is need to decorate rooms, artificial flowers will do in rooms.

Human resources
There is need for staff motivation, this can be done through

Giving workers incentives especially when business is at peak.

Buying uniforms for staff.

Students need to be groomed; they need to have an appreciation of the hotel

before commencing attachment.

Staff should be engaged in training programs time and again.

There is need to engage in team building activities to enhance team spirit.

There is only one utility vehicle not enough to ferry staff, and hotel provisions.

Marketing

There is need to highly fund the marketing team so that it gets all the exposure
needed to market the hotel.

The marketing team must engage more in educational and informative tours like
the sanganai hlanganani tours. The team should have aggressive marketing
strategies which are result oriented.

A follow up of guest questioners must be done so that the hotels is aware of its
weaknesses and quickly attend to them.

Overall recommendations to T W L.

There is need for technological advancement at the Lodge. There are no

mechanized systems, almost everything is done manually, all departments need to
be computerized and inter liked.

The HR department must have a schedule and handle the attachment programme.
The HR manager must have regular meetings with trainees to check on progress and
any useful suggestions aimed at improving the hotel's service delivery.

The hotel should utilise all its revenue generating areas which are lying idle these
include the coffee bar, the phone shop and internet facilities.

The hotel also needs to furnish the conference rooms with quality fittings
And equip it with gadgets like computers and projectors.
There is need to improve on service in the restaurant as well as in the kitchen. Meals
served in restaurant are not worth what they cost.

The hotel should strive to increase the number of rooms by building lodges and chalets
Near the river. This will increase revenue from the rooms division.

Competitive purchasing is necessary to maximise profits.

There is need to increase on public entertainment in the bar, for instance having a
Casino or pool table in place. Also games should be introduced to the hotel since the
games rooms is already available.

Recommendations to Chinhoyi University Of Technology.

The trainee would like to give gratitude to Touchwood Lodges for structuring the
Hospitality and Tourism Advanced Diploma which is relevant in the industry. Much of
the theory and practical learnt at the university was very relevant for the purpose of the
trainee attachment. However the trainee has a few suggestions for the department.

A laid down schedule of all the activities to be covered by the trainee should be
laid down and addressed to the relevant authority of the department.

The department should be technologically advanced, that is introducing e-learning

in all courses.

The department should review and introduce more management courses which
will be covered before students go for attachment.

The department should organise tours to hotels and tourist destinations for
students to have a taste of how other hotels operate

CHAPTER FIVE
Conclusion

It was a great honour for the student to have a real experience of what actually transpires
in the industry. The student was groomed and gained a lot of experience and skill through
the various department covered at the hotel. The trainee benefited professionally during
the period of the industrial attachment through career guidance from colleagues in all the
departments. Much of what was learnt at the university proved to be very useful in the
work related learning at the hotel.
The trainee was academically equipped through modules from the marketing executive
and the human resources and administrations office. All the same it was reciprocal as the
hotel benefited a lot from the trainee as there was a shortage of staff especially in the food
and beverage department. This relieved pressure from the hotel.
The trainee had a good personal conduct thus linked her with people of various status,
this was attained through good communication skills learnt at the university. The trainees
way of conducting her work was to a greater extent an advantage to the university as the
hotel has confidence in Chinhoyi University of Technology students. They wont hesitate
to take them in as trainees.

References