Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Lake Victoria Serena resort has a well established housekeeping with an organisational structure.
It has a total of 124 rooms which are in form of blocks of which 114 are deluxe rooms, 8 are
executive suites and 2 are state suites.
The department ensures that the hotel is thoroughly cleaned, glittering and sparkling in all
corners of the hotel, and this is done by the housekeepers daily.
The staffs are supplied with all the stain removers, soaps, buckets, wipers, trolleys, hand gloves,
squeezers and so on. The rooms are air conditioned with a television set with statelite channels,
telephone hand set, fridge, safe deposit box for keeping guest valuables, a chair, a table with a
daily copy of newspapers, a balcony with different nice views, bathroom and all its amenities
like a bottle of mineral water or two in case its a suite or double occupancy, soap, shower gel,
vanity kit, shower cap, sanitary bag among others.
The above rates are on bed and brake fast and are exclusive of taxes and 18% VAT.
Other facilities include;
Maisha fitness centre and spa with a state of art gym equipment, steam rooms, beauty therapy
treatments, large free form swimming pool.
Apartments-These are self contained rooms with one big bed room and two small beds, balcony,
kitchen among others. They are 90 apartments for sale, 10 pent houses of which a 3 bedroom
apartment costs $USD 247,500.00 and a pent house costs $USD 675,000.00.
Villas- they are 58 villas in total with various types as seen below;
Type1. $USD 770,000.00 with 3 suite bedrooms and a further bedroom or study room and it is
450m2 in size.
a) Guest rooms
Responsible for maintaining adequate supplies of all linens, furniture and guest
amenities.
To ensure that state-of-The-Art Technology is used to its maximum potential for data
base and administration.
Responsible for providing uniforms through the uniform room to all employees.
This is basically involves cleaning and making up guest rooms, and it is done by room stewards.
The rooms are in form of blocks and these blocks vary in the number of rooms for instance some
blocks have got 10 rooms, some have 4 rooms whereas others have 7 9 rooms per block. Each
staff is given his/her own block to clean plus some extra rooms for staffs who are off or sick and
each staff cleans a total of 10-11 rooms a day.
Each staff works six days a week that is he/she gets one off day in a week and works for 8
serious hours per day. They sign for their cards, and sign for guest amenities in the morning
before they start the shift and each staff has got two trolleys one for putting cleaning supplies and
another one for putting dirty linen
Check any sign at the door before you enter for example Please Do Not Disturb (DND),
Please make up my room.
Knock the room twice as you announce your department for example if it is morning you
announce housekeeping, if evening you announce turn down service.
Check for maintenance issues and if theres any report it immediately to avoid guest
complaints.
If used, strip the bed, remove all the dirty linen, used trays, empty rubbish bins then go
and pick clean linen in exchange for dirty ones plus some missing amenities.
Make the bed and follow the standard of dusting that is clockwise or anti clockwise
systematically using the right chemicals and wipers.
Mop the room and replenish used amenities and other things like bath mats.
Wish the guest if occupied for example please enjoy the rest of your day and close the
room.
While cleaning, staffs start with vacant rooms which are on arrival, occupied rooms and lastly
departure room. Time entered in a room is recorded and time when you go out of the room for
security purposes.
After they have finished cleaning, they hand over their worksheets to their area supervisors for
inspection.
2.1.3 Organisational chart of housekeeping department.
Executive
housekeeper
Ass. Executive
housekeeper
Laundry manager
Trainees
Head florist
Florist
Make sure that every room is cleaned very well and all the necessities are put in the
rooms.
Laundry services and facilities are under housekeeping department. Laundry services are of good
standard that is to say the equipments, tools and maintenance, cleaning materials and the staff are
all good and professional. The staff use trolleys to carry linen thus reducing on time wasting
moving from one corner to another carrying linen.The laundry section is clean and staff clean the
squeezers, buckets and rags thoroughly after use for next use.
Pillowcases
Bathmats
Body towels
Duvets
Bed spreads
Face towels
Bath robs
Hand towels
Napkins
Laundry layout
Exit door
W.M
Trolleys Trolleys
Laundry Office
Dryer
SM PM Drye Stor
e
r
Key
Pcs-Pillow cases
Detergents/chemicals used in laundry
Various chemicals are used in washing of linen and pressing as seen below;
Oxy-Bite- for brightening of linen and it is used for washing both white and coloured linen but
in a mild way.
Silex Super 150- This is in a powdered form and it brightens more than oxy-brite, it is used for
washing white linen only.
SNS Starch- it is also in a powdered form, used for stiffening the linen that is mostly napkins,
pillow cases and chefs aprons.
Builder C- it breaks the hard particles into small particles so that it can be easy to wash.
Liquid laundry detergent- This is basically liquid soap which bosts chemicals in the washing
process.
Sevostat-It is an antiseptic-disinfectant used in case of any injury for instance when a machine
cuts you, you apply it at the injured part.
Washing machine- for washing linen. In this machine, you put linen and start the machine which
soaks, pre-washes, real washes and it rinses the linen.
Receiving dirty linen: There is an area where dirty linen is received from by the laundry
attendants and this could be bathmats, body towels, bed sheet among others.
Counting: When linen is received, it is counted in order to ensure the quality of control of linen.
Recording: After counting, linen is recorded so that correct amount is given for replacement of
clean linen with dirty linen.
Sorting: Then the linen is sorted to ensure that soiled linen is put aside to be treated before
washing it, and also the material of the cloth as well as colour are looked at.
Stain removal: Here linen with stains is separated and cleaned with special detergents of stain
removal.
Washing: At this stage, linen is loaded into the washing machine according to colur and capacity
the machine carries. The washing machine soaks, pre-washes, real washes and spins the linen.
Packaging/storing: The linen is then packed according to guest room number or arranged in a
linen store in case its hotel linen.
2.1.6 Observations made regarding cooperation between the housekeeping department and
other departments.
There is maximum co-operation between the housekeeping department and all other
departments.
It co-operates with front office to know the number of guests on arrival and departures and also
housekeeping gives front office information about the status of the rooms so that no mistake is
done while selling rooms by the front office personnel.
It co-operates with the maintenance department in order to report the breakages for repair.
Housekeeping also co-ordinates with food and beverages service to know the number of napkins
to use, the flowers to use for example in restaurants, conferences among others.
It co-operates with other departments in issuing of uniforms and ensuring cleanliness of the hotel
for smooth running of the hotel.
Guests on departure at times stay beyond the check out time hence delaying the work of the
room attendant.
There are long distances between the blocks thus theres a lot of movement which is tiresome.
There are five different kitchens within the department in the hotel which serve banqueting, ala
cartes, room service among others. The kitchens include; the main kitchen, South East Asia
Fusion, pool kitchen, marina kitchen and the cafeteria kitchen.
This is found on the ground floor of hotel which serves The Citadel restaurant for breakfast,
lunch and dinner in terms of buffets as well as ala cartes. It also serves kigo bar and the pool
restaurant during weekly days as well as room service. This kitchen also serves banqueting
functions such as conferences, weddings, birthday parties among others. The main kitchen has
got various sections which include; the hot pick up, still room, breakfast, entremeentie,
gardmangier, curry corner, pastry and bakery and so on.
It deals with live cooking whereby there is always a Mongolian night every Wednesday for
resident guests who are on full board and others who are interested. Here guests pick the food of
their choice and the chef cooks it while they are watching, the guests tell how they would like
their food to be cooked that is well done or half done. Among the foods guests choose from
include chicken flakes, lamb flakes, beef flakes, squids, pastas, and vegetables like carrots,
tomatoes, onions, etc.
The kitchen also prepares an African night which is always there on every Thursday of the week
for resident guests who are on full board and others. The dishes on African night include;
waffles, goat luwombo, roasted lamb leg, arrow roots, cassava, ground nuts, nile perch.
Besides the special nights, the kitchen has got a daily menu for lunch and dinner which runs from
Sunday to Saturday and these menus run for a year. These menus are mainly used for guests in
conferences.
The South Asia Fusion kitchen
It is found on the 1st floor of the hotel. This kitchen mainly deals with Chinese dishes that is sea
foods and it has the most expensive menu in the hotel. It serves the South East Asia Fusion
restaurant also known as the FINE-DINING. It is in this kitchen also where all teas and coffees
for guests who in conferences is prepared from.
This is a simple kitchen which serves guests at the pool side. It is managed by two staff, and it
deals with fast foods ie snacks to guests who use the pool and the maisha fitness facilities.
It is connected with a well stocked bar that serves hot beverages, soft and alcoholic beverages.
Marina kitchen
This is at marina and serves food to guests who use marina facilities especially golfers as well as
walk-ins and those who use the conference hall. It mainly serves ala cartes.
Coliseum kitchen.
This kitchen is found in the coliseum gardens and it only serves banquets like parties held at the
coliseum gardens.
Responsible for the costing of food thus minimising food cost control
EXECUTIVE CHEF
EXECUTIVE SOUS
ASSISTANT
PASTRY SOUS
STEWARD
CHEF
STEWARD
HEAD
BAKER
The kitchen has different sections that deal with specific tasks and include the following;
Entrementier
It deals with all cuts of vegetables such as paysanne, cubes, batonnets, julienne etc, soups and
pizzas. Vegetables include baby marrow. Irish potatoes, tomatoes, carrots, among others and it
prepares soups like cream of pumpkin soup, tomato soup, traditional beef consomm, puree of
potato perfumed with aromatic lemon grass etc and the soups are served bread crutons and
garnisged with parsely.
Garlic blended
Procedure
Season with salt, simmer gently and serve it hot. You can finish it with cream according to the
guests choice.
Hot pickup
It mainly deals with Ala carte menus, makes basically six mother sauces on a daily basis such as
bchamel, demiglace, sweet and sour, pepper, mushroom sauce and tomato concasse. Its from
these sauces that other sauces are made. It also deals with all local foods such as matooke, sweet
potatoes ground nut sauce among others.
Oil
Flour
Tomato paste
Method
In a sauce pan, put oil, addd the baked vegetables as well as the bornes and salt
Add water and mix well and cook for three hours
Gard mangier
Deals with cold starters suchs as salads,like cucumbari, Russian salad, chefs salad, tomato salad
etc, cold cuts such as beef pastrami, cheese and ham, smoked nile perch, beef polony etcand
vegetable platter for vegeterians.
Salad dressings include pesto sauce, vinegratte sauce, mayonnaise sauce, 1000 island sauce etc
Corn oil
Curry corner
This section deals in Indian dishes such as mutoon kroma, murg masala, prawn masala, paneer,
vegetable pillao, nans etc.
Oil
Mutton tomatoes
Plain yoghurt
Cream
Fresh coriander
Butter
Salt
Water
Method
In a pan, put oil, add cumin seed, onions and sweat them
Put all the spices such as turmeric, coriander powder, gram masala, chilli powder etc and add
some tomato cubes plus little tomato gravy.
Add plain yoghurt, cream, fresh coriander, butter and salt.
Add little water and let it boil for about 5-10 minutes.
Still room
This is a production section where hot and cold beverages are prepared from such as teas like
camomile, green tea, pepper mint tea, black teanetc and coffees such as African coffee, English
coffee, black coffee hot chocolate, cappuccino. Espresso, moca, Americano etc. The cold
beverages include iced tea.
Method
Espresso- is the strongest coffee and a mother to all other coffee based beverages. Capucinno is
made from espresso, steamed milk and froth or foam.
Deals with making of cakes, cookies, crossiants, and desserts for instance tartlets, cheese cakes,
carrot cakes, vanilla cake etc
Egg 1pc
Sugar 300g
Water 200ml
Orange 1
Lemon 1
Gelatine 65g
Method
Crush cookies, add butter and little lemon juice to make a base of the shape you want.
Add cream cheese, grate lemon and orange and add them in as well as lemon juice
Pour the mixture in the base you made and put in a freezer
Bakery
Deals with baking for instance loaf breads, bread sticks, badgets, doughnuts, mini pizzas foe
conferences etc.
Butter 250g
Salt 25g
Sugar 50g
Milk 1litre
Method
Measure all the above ingredients correctly and mix them until a dough forms.
Leave it for about 10 minutes for the dough to prove, then roll out bread sticks, put them on a
greased baking tray and bake for 10-15 minutes.
Butcher
This basically with all meat cuts as well as sea foods for example chicken breast, beef flakes,
boneless chicken and sea foods like prawns, squids etc
Deals with all juices such as orange, carrot and ginger, passion, pawpaw, beet rout, pineapple
mango apple etc and all breakfast items like cereals for example cornflakes, wheetabix etc are
kept in this section.
Upon issuing of raw materials from the general stores, storage of food is done in different
sections respectively. The kitchen has a dry store where issued packed items are kept before
reaching other sections for usage. The packed items include penne, virgin olive oil, mayonnaise,
sugar, curry corner spices, rice, icing sugar among others.
There are chillers in the kitchen where food items are stored such as peeled matooke, vegetables,
fruits, meat, milk, cakes, bread.
Production chiller- for storing all food items from different sections especially for mise- en
-place.
Pastry and bakery chiller- for pastry and bakery products only.
Meat chiller- for the general store and it is where all meats and sea foods are kept frozen.
2.2.7 Standard safety hygiene and upkeep of the kitchen.
Wash your hands and sanitize them before entering the kitchen.
All food must be covered and labelled with the current date before stored in a chiller.
Mis-en-place for the next day should be done before closing the shift.
Issuing of items
Departies or assistants in each section write down all items they need in a requisition book. The
head of section chef or executive sous cheft cost them and post them. He also authorises them to
be issued and sends the number to the main stores for the items to be issued. The main store
prints the issue request form according to the numbers given and the items are issued as per item
posted.
The staff are well groomed, well behaved, cooperative and willing to train others. They go an
extra mile and ask you whether you have understood and they allow you ask them questions and
when asked they answer you. They also allow you practice as they believe that if you do it
practically you will never forget which is really good.
The food and beverage department is a soothing department at LVSR. It offers services like
restaurant service, room service, banqueting service, bars and outside catering.
The department has five food outlets which include Citadel restaurant, Sea Fusion restaurant,
pool area, marina restaurant and room service.
The Citadel
This is the main restaurant of the hotel as it is where all in house guests are served breakfast from
and banqueting guests eat their lunch and dinner from. It also serves ala cartes for guests who
order by menus as well as walk in guests. It has got different days of with different dishes such
as Mongolian night every Wednesday where chefs do live cooking of different meats like lamb
flakes, beef flakes, chicken flakes, squid accompanied by food items like potatoes, rice, naans,
African night every Thursday where they serve African local dishes like goat luwombo, waffles,
roasted lamb leg, chicken luwombo, cassava and Sunday is a family branch(Sunday feast) where
they serve partly breakfast and full lunch with all various pastries and juices are part of the buffet
lunch, then he rest of the days the hotel serves dishes as per the restaurant menu and business. It
has got nice views like lake side terrace where you can see the kigo prison, mirembe villas,
serena pearl villas as well as the lake, pool side terrace with the view of the swimming pool area.
It has a conducive atmosphere and very cool.
This is also known as the FINE DINING and it is specifically for VIPs and any other person
who can afford it. It is the most expensive restaurant in the hotel. It basically deals in Asian foods
that is sea foods, however any other guest from another country can also eat from it.
It is very cool and honey mooners can also share the restaurant.
Marina restaurant
This restaurant basically serves golfers who go to marina to play golf and other walk in guests as
well as VIPs.
Pool area
This section deals with both residents and non-residents guest who use the pool side area. They
only deal with ala carte menus and serves basically snacks like chips, fish, burgers among others.
It also has a bar.
Room service
This section basically deals with resident guests who want to eat from their room. The section
has its menu and each room has got a copy of the menu, so the guests make their orders by use of
the room service menu. It also serves food in the offices that is to managers. The most important
part of room service is telephone skills since most of its orders are taken from the phone.
Banqueting area
This deals with big functions such as conferences, workshops, seminars, wedding reception
parties and functions as well as outside catering. It sets various shapes according to the choice of
the organiser for example U-shape, classroom shape, V-shape among others. It serves teas to the
guests in the conferences that is morning and evening tea. It is separated from other sections.
The most common service styles used include buffet service which is done on breakfast, lunch
and dinner according to the volume of the business. Here guests come and choose their favourite
delicious food item from the buffet. They are assisted by guests to take their orders of tea or
coffee as well as drinks on lunch and dinner. Plate service is another method that is used
basically for ala carte orders, as well as platter service for guests who request for it.
CAPTAIN ORDER
CHECK NUMBER.....................................
SIGNATURE............................... DATE............................................
That captain order is basically used on ala carte breakfast. When a guest makes an order, a
waitress posts the food and sends it to the kitchen. It shows the table number, number of guests,
the waitress who has posted it and the time the order has been sent.
LVSR has well equipped bars which serve both alcoholic and non alcoholic, hot and cold
beverages. The bars include;
This is the main bar of LVSR ant it is next to the Citadel restaurant. It is very conducive, has the
lake view terrace and caters for both smokers and non smokers.
It serves a wide range of drinks such as soft drinks like juices, sodas, water, teas and coffees,. It
also serves local beers of all kind, spirits and international wines. Wines are quite expensive in
different ranges. Bites like cashew nuts, ground nuts and cookies are served to boost the drinks.
Other bars include;
Pool bar
Marina bar
Dispense bar
They all provide the same facilities like the Kigo bar.
The bar man takes stock of the bar on a daily basis before the beginning of the shift and at times
the head bar man also cross checks to ensure that stock is properly maintained.
LVSR has conference halls for parties, weddings, meetings, workshops, cocktails and other large
business party. The halls include the following;
Board room1 and board room 2- These accommodate between 10 people each.
Buvuma hall- This accommodates between 30-50 people and its found at marina.
The standard of service at LVSR is good and of a high class due to excellent customer care from
the staff with their skills to satisfy guests needs.
The hotel emphasises a smile to everyone, good expression, reaching out to every guest, good
impression, creativity and excellency in a waiter.
The staff are very good and willing to train others. They associate well with fellow staff within
the same department as well as staff from other departments.
2.3.9 Organisational chart of the food and beverage department.
Restaurant Manager
Banqueting
Manager
Ass. Restaurant
Ass. Banqueting Supervisor
Supervisor Manager
Manager
Captain
Waiter
Casual Hostess
worker
Waiter
Trainees
This is a department where guests come into contact first as soon as they arrive at the hotel.
Therefore the first impression given to guests on arrival reflects a lot especially about the
services they will get during their stay at the hotel.
Reception
This is a very sensitive section of the hotel where guests are first welcomed, offered
accommodation services and all information that the guest needs to know about the hotel. Check
ins, billing of guests and check outs are all done here. A receptionist also monitors guest stay
while at the hotel to avoid skippers and those who adjust their length of stay.
Concierge
This section gives guest information about places of entertainment and makes booking for them.
It also works hand in hand with travel agencies, booking tickets for guests among others. They
assist guests with their luggage both on arrival and at departure and it ensures that guest luggage
is in safe custody. It also gives information pertainin g to the hotel activities and the surrounding
areas.
This section deals with allocation, inspection and escorts guest to their rooms. The personnel
here explains all the different facilities in the room to guests and how they are used profiting
guest in the hotel system and up selling the hotel facilities is an important activity in this section.
Lobby management
Prepare welcome letters for VIPS and arrange fruit baskets for them
Business centre
Deals with basically guests who use conference halls in giving them projectors, wifi, stationery
services like printing, photocopying among others. They are also in charge of providing wifi to in
house guests and assist them in case of any challenge in connection.
Hazina shop
Basically deals in selling of crafts for examples shoes, bags, caps, jewellery among others to
guests.
Reservation
This means reserving a room for someone, it is another section which is sensitive as it confirms
bookings for rooms to guests. It sends a confirmation letter to guests, sells the hotel and monitors
reservation to avoid overbooking.
Tasks
Make confirmations whether the guest has cancelled the booking or changed the date of arrival.
Check for arrivals and departures, pickups and drops detail to or from the airport.
Preparing and checking of the arrival list for the next day reviewing and replying guest emails.
Types of reservations
Status of reservation
Individual reservation
Group reservation- Booking for a group or person travelling with the same library.
Conference reservation- Room bookings for guests using the hotel conference facilities (guests
may or not be travelling together).
Guaranteed reservation- Here a guest guarantees a room by making an advance deposit
through credit card by providing a bill to co-letter of this travel agent voucher stating the same.
Confirmation reservation- The room is held from 18:00hours on the sale of arrival of a guest. If
the guest doesnt appear and doesnt call to postpone, the room is taken as an occupied room and
it is billed.
Others include;
Waitlisted reservation
Tentative reservation
Reservation is done in various ways that is through emails, faxes, direct communication,
telephone and so on. It is done through the reservation manager, reservation supervisor and the
reservation staff. After making a booking of a room, a reservation form is filled in.
LVSR has atotal of 124 rooms with generous room choice options as seen below;
Deluxe rooms-114
Executive suite-08
State suites-02
Min bars
LVSR is a recognised hotel all over the world on the website. Most of the clients make
reservations through mails, telephone and faxes while a few come direct to the hotel. The
reservation clerk notes the date and time of arrival of each guest and the concierge works on the
airport pick up by the hotel shuttle.
-A warm welcome is given to the guests immediately they arrive the hotel by the door men and
checked by security. The door man carries the luggage leading the guest to the reception.
-A welcome juice is offered to the guest by the guest services personnel as a guest is requested to
make a deposit in case he/she didnt.
-A passport or national identity card is asked for from the guest for capturing guest information.
-The choice of room is given accordingly for example deluxe which is smocking or no smoking
room, so it depends on what the guest wants.
-The guest is asked for the time of departure and time of his/her flight so that switchboard
operators make a wakeup call not to miss the flight or in case the guest has an appointment or
meeting the next day.
At check out, the receptionist or cashier prepares a guest bill by ensuring that all hotel facilities a
guest utilised are included and billed properly to avoid guest complaints. After ensuring that, a
bill is printed out for a guest to sign or pay cash while checking out. Then the guest returns the
key card to the receptionist because the guest is leaving and the room has to be sold to other
guests. If the guest has luggage, concierge brings it and escorts the guest o his/her car. In case of
any car hire, still the concierge personnel works upon it.
Request- Rooms are available and a reservation can be taken on the waiting list.
Sold out- Rooms are not available and a reservation cannot be taken at all.
The receptionist and the cahier have the responsibility to know the currencies of different
countries and their update rates. A guest can exchange the currency within the hotel if need
arises. LVSR accepts foreign currencies such as dollars, pounds, Euros, and Kenyan shillings
together with the local currency.
Duty manager
Reservation manager
This involves physical and clerical management of stock in store premises. It covers a wide
coverage as it involves receiving, holding stock, controlling and issuing of stock. LVSR has a
centralised stored with different sections as seen below;
Dry goods store; keeps non-perishable goods which include toilet papers, serviettes, take away
boxes, vinegar, tea bags etc.
Full bottle store; All full bottles are kept from such as sodas, beers, water etc
Wine beverage store; All wines and spirits are kept from.
Bulk store; Where bulk like food and beverage equipment, plate, cutlery, glass ware, disposables
are kept from.
Cleaning store; This is where all cleaning detergents are kept from for instance liquid soap,
spirit, green pads, spontex cleaners, squezzers etc
Guest supplies stores; All guest amenities are kept in this store which includes shampoo, sewing
kit, bathing soap, dental kit among others.
Linen store; Where all hotel linen is kept from like bed sheets, duvets, pillow cases, etc
Receiving store clerk; This is where all goods are received from before they are taken to their
respective stores.
Each store has a store keeper who runs it to ensure that the stock level is maintained as wells as
monitoring stock to avoid wastage and losses.
The store has got a weighing scale, trolleys, computers among others which help in receiving
goods and eases work.
For one to get goods from the store, a purchase requisition is need which is a document that
informs the purchasing department the need of a particular item. The purchasing officer buys it
and then it is issued to the concerned department.
PART THREE
There are a lot of skills and knowledge that I learnt in different departments during my training at
LVSR as seen below;
Front office
Using opera system for instance to make reservations, cashiering, as well as checking on room
status.
Learnt different types of table set ups in banqueting such as classroom, church, u-shaped.
Making alcoholic cocktails in bars like majito, judes law, margherita, bloody mary.
Learnt making various coffees and teas like cappuccino, mocca, hot chocolate, espresso and teas
included herbal teas such as dawa, green tea, camomile, peppermint, cinnamon.
Food production
Learnt how to prepare international dishes like sweet and sour sauce, prawn masala, penne
napolitane, nasi goerin.
House keeping
Using various laundry machines like washing machine, calendar, steam press machine.
Less time given especially in the kitchen since there were a lot and new things to learn.
Whether disturbance both in rainy and sunny season since the road is tarmac, there was a lot of
dust which caused flu and mud was much during rainy, where you couldnt move properly.
There were a lot of new things and so a challenge of new equipments was highly faced.
Some staff were mean as in never wanted to train us thinking we are going to take over their
jobs.
3.3 RECOMMENDATIONS
LVSR gives trainees an opportunity to have hands- on practice on most of the equipments in the
hotel which helps trainees to gain more skills and knowledge on various things.
I recommend management to sensitise staff on the benefits of training others, as it helps them to
perfect in their service delivery.
3.4 CONCLUSION
The training covered a period of four months, that is the three that were agreed upon by the hotel
and the institute from 6th June-6th September 2016 plus one which I requested for as an extension
training from 7th September-7th October 2016. Generally the training was good and I benefited a
lot as I got exposure on a lot of new things that I had never seen such as machines, equipments
and now am able to work in any other hotel whether with a lot of pressure or not and above all to
become a professional hotelier. The staff were cooperative and willing to teach except a few who
had no interest.
It was really great to train with LVSR which is among the serena gourp the leading hotels.