CHAPTER ONE INTRODUCTION 1.

1 SIWES

The SIWES was established as a result of the realization by the Federal Government, in 1971, of the need to introduce a new dimension to the quality and standard of education obtained in the country in order to achieve the much needed technological advancement; because it has been shown that a correlation exists between a countrys level of economic and technological development, and its level of investment in manpower development (Oniyide, 2000). Some of the objectives of SIWES are: To provide, for the students, opportunities to be involved in the practical aspect of their respective disciplines; thus, bridging the gap between the theoretical aspect taught in the class and the real world situations. To expose students to latest developments and technological innovations in their chosen professions. To prepare students for industrial working environments they are likely to meet after graduation. The SIWES program is designed to assist students in tertiary institutions, particularly the Science, Engineering and Technology students, in getting a first-hand experience of the industry they have to face in their future careers. The SIWES program aims at ensuring that students going through the Polytechnic curriculum dont just have theoretical knowledge but also gain knowledge on how to utilize this knowledge in real-life situations. The scheme is a tripartite program, involving students, the Polytechnic and the Industry (employers of labour). It is funded by the Federal Government of Nigeria and jointly coordinated by the Industrial Training Fund (ITF) and the National Board of Technical Education. My participation in the scheme commenced on the 27th of September, 2013. I participated in the program at Chicken Republic for a duration of 4 months.

1.2

THE COMPANY

Chicken Republic is a world-class modern African brand. Their simple "Taste More" philosophy aims to encourage a bold spirit of adventure as we set out to challenge the status quo by constantly improving the quality of our restaurants, products and services. Chicken Republic is an ambitious, world-class modern African brand. The company began operations in 2004 and have already opened over 65 stores within Nigeria and Ghana, making them proud of their hard-earned reputation as the fastest growing chicken brand in West Africa. Their simple Taste More philosophy encourages a bold spirit of adventure as the company set out to challenge the status quo by constantly raising the quality and standards of our products and services. The company is a member of the Food Concepts Group, and they became ISO certified by successfully undertaking the quality management systems audit (NIS ISO 9001: 2000) on 25th May 2009. Their primary aim was to improve on our preexisting operational excellence policy and to ensure that the companys internal processes are aligned with internationally accepted standards. The company always invite customers to experience more as the customers interact with their brand and enjoy the sensory pleasures of the sizzling hot chicken and sides. All flavoured to perfection with the unique blend of authentic West African herbs and spices. They encourage staff and franchisees to passionately learn, grow and strive for more, both to their own benefit and to the ultimate benefit of the customers. Chicken Republic prides itself on the consistent delivery of product excellence, great value and impeccable customer service. All brought to life by warmly engaging with our customers in energetic, progressive, quick service restaurant environments.

1.3

DEPARTMENTS AND FUNCTION

Kitchen Department

The kitchen is the place where food is prepared. In a hotel or in restaurant a spice l room is used for food preparation and is known as kitchen, in outside catering it is a place assigned for food preparation like in trekking, rafting etc. The word kitchen comes from the French word "Cousin", which means art of cooking or food preparation in the kitchen. In modern hotel management cuisine refers to the art of cooking and style of service. Kitchen is the central point of activities in all restaurants and hotels where food is prepared. It is the heart of hotel. A hotel is defined as a place where lodging and foods available, so kitchen is one of the most important unit as kitchen is related with food . The purpose of kitchen organization in a hotel or restaurant is to produce is managed for the most effective use of staff, equipment and materials. It is a revenue earning unit. most of the hotel's collection is from food.

Counter The counter welcomes guests to the fast food restaurant: greeting them, taking order and attending to customers and settling the accounts. Store

1.4

OBJECTIVE

The objective of this report is to present, in details, the various activities carried out by the trainee at Chicken Republic from September, 2013 to January 2014 as well as provide the general background knowledge about the aspects of hospitality management applied while undergoing the SIWES programme. For the reasons stated above, the report covers only the extent of work, in brief, that has been done before the trainee was involved in the various activities; as well as background knowledge applied in these activities.

CHAPTER TWO 2.1 MY DEPARTMENT

I was first posted to the kitchen department. The kitchen is located at the extreme end of the fast food restaurant where overall sequence of food receiving, storing, preparing, cooking, serving and clearing areas are properly designed and managed. Technically, it is known as central kitchen having many sections. Hence, it occupies a large space. This kitchen provides wide range of food varieties e.g. Indian, continental, oriental, Mexican, Italian, etc. through its respective section with the help of skilled/semi-skilled culinary crafts persons called chef-de-parties and commie cooks. The kitchen in chicken republic is divided into the following sections: The hot sections (the main cooking areas) Still room The vegetable preparation area The cold section The pastry/bakery section The butchery section Attached cleaning and washing area (kitchen steward) Cold provisional store Head chefs office The larder 2.2 2.3 FUNCTIONS POSITION AND RESPONSIBILITIES

The following jobs were given to me in the course of my training as an IT student: a) b) c) d) Drawing of cables on site Woe to share a printer on system How to network systems Drawing of some cables into pipe

Components of Food Service Operation Food service system can be described as an organization that procures raw food items and prepare them for the consumption of the consumers on the same premises (Oyinlade, 2005). Food service enterprise therefore is both a service and manufacturing system. The principal characteristic of manufacturing is that something is physically created i.e the output consists of goods which differs physically from material input to the system. The principal characteristic of service is the treatment or accommodation they offer interested customers. Food service industry is generally, concerned with the quality preparation, presentation and delivering of foods usually for immediate consumption away from home. Food service industry is categorized into two. These are: (i) The commercial segment Arabian Journal of Business and Management Review (OMAN Chapter) Vol. 1, No.10; May 2012 36 (ii) The non-commercial segment The commercial segment comprise of five major types of operations. These includes full service restaurant, fast food restaurant, hotels and motels, retails stores and recreational facilities. The non-commercial segment includes hospitals, schools, parks, institutions, military

establishment and transportation industry. It primarily caters for the needs of captive audiences. The customer has limited or no choice in the selection of centers and the operators has more influence on the quality service and price than the customers. Whereas the commercial segment has to compete for customers through service, quality and price. There are four major food service systems. These are: (i) Conventional food service system (ii) Commissary food service system (iii) Ready prepared food service system (iv) Assembly served food service system Conventional food service system Conventional food service system is the type of food service that most establishments have used over a period of many years. Foods are purchased by the individual food service in various stages of preparation but all preparation is completed and foods are made ready for service in a kitchen on the premises where the food is to be served. Commissary food service system Commissary food service systems have centralized food procurement and production function with distribution of prepared menu items to several remote areas for final preparation and service. The actual food product flow varies with different commissary adoptive. The common feature of all commissaries is that the food production centre and service areas are located in separate facilities. Therefore, the function of food distribution Arabian Journal of Business and Management Review (OMAN Chapter) Vol. 1, No.10; May 2012

37 must receive considerable emphasis for effective operations of these food service systems. Ready prepared food service system Ready prepared food service system is a food service system in which foods are prepared on the premises and then frozen immediately and held for use at some later time. It was first introduced at Cornell University School of hotel administration research development. They produced their own foods for chilling or freezing. Assembly served food service system Assembly served food service system is one in which completely prepared foods are purchased from the food processing industry. This concept of food service is also known as hotel convenience and minimal cooking. Its objective is to curtail the expenditure of labor time and other management resources by divorcing the manufacturing process from the distribution process. Three forms of food may be procured for assembly service system. These are: (i) Completely prepared foods: ready-to-serve. (ii) Completely prepared foods: ready-to-serve after simple preparation method (iii) Partially prepared foods: ready to combine with one or more ingredients prior to heating or chilling. Desirably, menus are planned by dietician or nutritionist working co-operatively with the organization providing the meals. Food is prepared by restaurants, hospitals or other foods services and may be delivered by them or by volunteer workers. CHAPTER THREE

3.1

ACTIVITIES INVOLVED IN DURING THE SIWES

These are the following activities that I was involved in: i. ii. iii. iv. v. vi. Connection of service cable Maintenance of CCTV camera Breaking and Chiselling of wall How to network systems Usage of multimeter Drawing of speaker cables

3.2

KNOWLEDGE ACQUIRED

I have been able to acquire some knowledge in the course of the training, which is as follows: i. ii. iii. Various types of fuses and their ratings Networking systems The effectiveness of safety in electrical electronics engineering

CHAPTER FOUR 4.1 CONCLUSION

At the end of the training, I have been able to learn various .

4.2

RECOMMENDATION

I hereby recommend the Students Industrial Work Experience Scheme to all students in Tertiary institution for more practical knowledge of their area of specialization. Hence, to explain the details to the student the trainee should have the complete knowledge and experience, to expose students to latest developments and technological innovations in their chosen professions. The trainee also has to provide, opportunities for the students to be involved in the practical aspect of their respective disciplines. Thus, bridging the gap between the theoretical aspects taught in the class and the real world situations.