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Observation & Report

The document provides observations and a report from a visit to Buffalo Safari Lodge. It notes several areas for improvement, including: adding flowers to service areas to improve appearance; obtaining necessary kitchen and bar equipment; improving stock and sales management systems; fixing leaks in the restaurant roof; and expanding activities and guided tours to increase sales. It also suggests expanding the bar area, adding more variety to dishes and stock, and designating space for unused items. Overall, the report aims to improve the lodge's operations, customer experience, and competitiveness in the safari business.

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moris
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741 views

Observation & Report

The document provides observations and a report from a visit to Buffalo Safari Lodge. It notes several areas for improvement, including: adding flowers to service areas to improve appearance; obtaining necessary kitchen and bar equipment; improving stock and sales management systems; fixing leaks in the restaurant roof; and expanding activities and guided tours to increase sales. It also suggests expanding the bar area, adding more variety to dishes and stock, and designating space for unused items. Overall, the report aims to improve the lodge's operations, customer experience, and competitiveness in the safari business.

Uploaded by

moris
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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BUFFALO SAFARI LODGE

DATE: 28TH NOV. 2022

OBSERVATIONS AND REPORT

First and foremost, I appreciate the management and the board for putting in place, a such wonderful
business property. It will forever be a business entity that will bring happiness and catering services to
the people thus improving Hospitality industry as a whole.

While at the lodge, there are a few things I observed as a person and as a hotetlian. To follow are my
observations and report: -

 The team (Entire staff) are very friendly and welcoming to ideas of prosperity.
 Areas of service i.e. Restaurant, swimming pool and the terrace should have pots of natural
flowers to improve on the appearance and beauty of the service area as also explaining the
harmony to the nature.
 The lodge luck some important and crucial utensils that are used in the day today market
business. i.e. Ice making machine, Cocktail make utensils, Some of the China ware, Silver ware,
Menus, etc.
 An improved system of control should be put in place; Especially with Stock management, Sales,
and purchases. And my suggestion would be, create a general store where departments will be
requisitioning from with evidence of requisition sheets.
 The whole restaurant area leaks when it rains, and this is so negative to the future business
especially when clients witness it.
 Being creative and special to other competitors; we need to create what makes this lodge
special from the rest. For example by building with the staff a lovely and welcoming staff who
will entertain clients on arrival and escorting them to the briefing area, plus a soft fresh juice
and a warm towel. More so, we may also suggest to make it our own special of proving a
morning tea/coffee with a piece of cookie or scorn to the clients in the rooms before thy arrive
for breakfast. To the clients, it looks more than being cared for.
 I also observed the main rest room has Only one room which has both the Urinals and the toilet,
and this makes it hard for two or more persons to go and use the urinals area or toilet if already
someone has gone there.
 As hygiene and appearance being hospitality huge aspect, our restaurant floor polish has faded.
It needs fresh polishing.
 As our restaurant areas is huge and for one reason to increase on the sales, we need deem to
put up a craftshop in one area in the restaurant.
 As Uganda has different National parks and with unique activities and service, I suggest the staff
needs occasional exposure to some of the nearby parks or even queen Elizabeth N/P which I am
sure not every staff has reached. This help staff to get well aware with what is done and
sometimes clients may ask of them to the staff. More so, exposure to the other competitors to
get updated and see how good we can improve our services.
 The bar being one of the selling points, our bar is situated good but very small and next to the
kitchen which I look at as may interfere with clients if wish to seat at the counter.
 When stocking, especially in the kitchen and Service we may also elevate our variety by adding
other items like Lamb etc. to our dishes and set menu. And also buying all that favors our
clientele.
 There are limited stock in the Bar, forexample Spirits and Wines.
 As a sales person, I suggest we can create a guided, secured trail around our lodge with different
activities like Birding, Community walk, fishing village walk etc. that may improve our sales.
 We can also create a service point in the jungle with a view that may entice clients and feel
special. I.e. for bush meals.
 The pantry in the kitchen has no space at the sink where dirty items can safely be cleared and
put. And this can lead to breakages and loss of items.
 I suggest, a solar use of power to the entire security and walkway lights to reduce on the cost of
electricity.
 We need to put in place a general store for all other unused items to one place, this helps to
safety of the items. E.g. items of value like mattresses, etc.

NB: In my view, the few I have noted and according to the knowledge I witness in todays safari
business. We can improve and make a marker to elevate our standards by considering the above
and many more though…

Thank you for all.

By Maate Mutto MORRIS.

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