1

A REPORT ON A THREE -MONTH

FIELD ATTACHMENT AT MGM
MUTHU NYALI BEACH HOTEL AND
SPAR.
FOOD AND BEVERAGE PRODUCTION, SERVICE AND SALES ALONGSIDE
ACCOMODATION.
COMMENCING FROM 17TH OCTOBER 2023 TO JANUARY 17TH 2024.

PRESSENTED BY : CAROLYNE DIANA

ADM NO : 14-10368
SUBMITED TO : THE DEPARTMENT OF HOSPITALITY AND TOURISM
DATE OF SUBMISION: ............... ......................
A REPORT SUBMITED IN PARTIAL FULFILLMENT OF THE REQUIREMENT
FOR THE AWARD OF CRAFT CERTIFICATE IN CATERING AND
ACCOMODATION OPERATIONS.

THIKA INSTITUTE OF BUSINESS STUDIES,

HIGHWAY TO FUTURE SUCCESS

 2

EXECUTIVE SUMMERY.

Story comes later!? =?!?!?=?=?=

ABSTRACT
 3
This report is a compilation of the fourteenth weeks industrial attachment I had at Mgm Muthu Nyali
Beach Hotel and Spar ,Food and Beverage Production, Service and House Keeping sections. It summerizes
the work done during this period, problems encountered and includes suggestions and recommendations
on how to tackle weak points of the attachment as compared to the curriculum.
My assessors Madam Jackie requested the report on 6/12/2023.

DEDICATION

The report is dedicated to my one and only supportive, beloved and ever hardworking Mother Rachael
Nabwire whose moral and financial support has remained unrelenting and not forgeting my beloved
brother , determined brother Wycliffe Juma for finacial support.
 4

ACKNOWLEDGEMENT

First ,I would like to thank the Almighty Lord for bringing me this far and keeping me sound and safe with
good life during the entire field attachment period.
The development of this report took the effort, support and guidance of a number of people whom I wish
to thank .
My sincere gratitude goes to my suppervisor :Jackson for the valuable guidance he has given me in
compiling this report. I also stretch my hands to thank my assessors, Madam Jackie for assessing my
progress during my attachment .
I also want to thank my mother Rachael, Whose moral and financial support has remained unrelenting, my
brother Juma, friends and my coliques at MGM whose motivation during the field attachment kept me
moving.
I cannot end this list without paying tribute to the entireTIBS fraternity particularly those from Hospitality
department for their constructive training and the knowledge they have imparted in me throughout the
training period . MAY GOD BLESS YOU ALL ABUNDANTLY .
 5

DECLARATION

I Diana CAROLYNE, here by declare that this is my original work and has not been submitted before any
academic award either in this or other institutions of higher academic publication or any other purpose.

Name :Diana Carolyne

Signature : ................ Date........

Chapter1

1.0 INTRODUCTION
Industrial attachment report was introduced to inspire the students with Practical and technical skills as a
partial fulfillment for the award of a certificate, Diploma Or Degree and to introduce the students into
working life.
The training time allows the students to link the theoretical principles learnt in the higher learning
institutions and the real life professional and technical application.
Apart from the hand _on knowledge one gets, they are exposed to challenges, learn how to deal with them
and also how to mitigate them. Therefore one gets well prepared of their future job market.
The assessors also assesses the students work place performance during the period of attachment with the
help of the internal suppervisor to get to know what one has learnt soo far and what contribution they have
made to the organization.

It gives the students the practical skills and the work environment philosophy to use their skills and
principles learnt in class to serve the institutions and the society in general.
Due to the above reasons, TIBS organised an fourteen weeks of training in any Hotel, Apartment,Haspital
or even Churches offered to her students so as to give each and every student an opportunity to apply the
skills and knowledge achieved during the course of study and to acquire new skills in managing
relationships and carrying out the jobs assigned.
Every student had to go where they were assigned whether they liked or not. Bargaining was not there.
That's why I joined MGM Muthu Hotel to be trained in order to get practical skills and cut a Niche for
myself in the hotel industry.
 6
.
1.1 PURPOSE
The Industrial Attachment program fulfills part of the requirement for the award of Craft certificate in
Catering and Accomodation Operations at TIBS College
The report therefore provides a summery of the activities and duties carried out as well as experience
gained during my attachment period.

1.2. SCOPE

This report highlights a summery of work done, problems encountered, suggestions and recommendations
on how to counter the challenges or simply the Problem
Chapter 2

2.1 MGM MUTHU NYALI BEACH HOTEL AND SPAR

The hotel was opened in 1946 and is an architectural marvel and brings colonial past and glory of Kenya,
offering panoramic view of Indian Ocean. The hotel is agraceous landmark of the Mombasa, showcasing
graceful arches, tiled roof lush, green vast lawns and wood work.
 7

MORE is coming which includes the owner and management

Relax baado
 8

2.2. VISION
To be the most proffered hotel within Africa for each segment of references market

2.3 MISSION
To create and dazzle the guests with superior quality products and services
 9

2.4CORE VALUES
The following are the hotels core values.

 One team
 Customer forcuss
 Organisational structure
 Integrity
 Innovation
 10

2.5 ORGANITIONAL STRUCTURE.

Regional General Manager

Fugue 1.00 !!gggggggggbbboooookoeszzxcxcc

Departments at MGM Muthu Nyali Beach Hotel and spar

1) Personell department
2) Accounting department

3) Marketing and sales (Resservatos convection services)

4) Engineering
5) purchasing
6) Food and beverage (Room service, banqueting and cafeteria, board roomsms restaurants and food
production -kitchen )
7) Room Division (House keeping, Front Office, Security, Uniformed Service Telephone etc )
 11

Chapter3

3.0 period of attachment

The attachment period lasted for three months that began on 17/10/2023 and ended on 17/1/2024.
To cut the long story short, I worked under an internal suppervisor Mr Charles in the food and beverage
service section and I jotted down the Records in the log book the weekly task performed during the entire
period.
In my own opinion, I see that indeed, three months is sufficient to equip one with the necessary practical
skills which intern enable one to pursue his or her career independent.
 12

3.1 objectives
The objectives of my field attachment were as follows :
 To gain experience in my career of Choice as a professional caterer :Area of specialization
professional, reliable, House keeper.
 To get exposed to the kind of equipment expected to find in the industry and to new technological
tools.
 To get the chance to put the knowledge gained at the college into practise.
 To make contacts with prospective future employers.
 To be well braced with the challenges that come with the career and learn ways of dealing with
them or mitigating them .
 To enhance the good relationship between the future employers and the college so that They may
contribute positively in bringing up competitive students for the job market .
 To market fellow departmental students and Mgm Muthu Nyali Beach Hotel and spar trainees at
large as reliable employees innovative individuals who are aggressive and ready to deliver at
work places.

3.2 Benefits of the attachment .

The attachment is aimed at creating a hostic being both theoretical and practically. I was able to merge a
bit of the theory from the hotel with practicals.
I also got exposed to large and small equipment which I was only seeing in text books or in the media.
These included, washing drying and ironing machine in laundry, bulk dough mixer in the pastry section,
salamander in the hot kitchen, microwave, coffee making machine among many others.
To top it up, I learnt how to interact with supervisors at different levels and made an improvement in my
inter _personal relationship at work place.

Key responsibilities assigned while at

Mgm Muthu Nyali Beach Hotel and spar

3.4.1 house keeping

 13
3.4.1.0 Public Area.
During my first week of attachment, I was directed to the public area so as to start gaining experience from
there. If I'm not wrong, these are areas that are open and accessible to all people regardless of their gender,
race, age among many others . They include, the lobby, restaurants, corridors, elevators, conference rooms,
terraces, health clubs etc.
My main work here was to sweep and collect the trash .
I also got an opportunity to deliver my skills I obtained from my instructor mdm Florence on decorations. I
introduced a new type decorations in decorating the malaika room for the coming Christmas celebration
and indeed everybody marvelled and wanted Atleast to take a photo shoot. I went further to assist other
coliques indecorating the restaurants ie Sails_serves as the main restaurant, Mvita, Aqua,Ole Bistro and
Rolling pin majorly known as Fountain.we made sure that these areas are properly decorated since they
are oftenly seen by guests, and if well decorated ,the impression that they render influences frequent
visitation by the guests hence the revenue raised would be high.

3.4.1.1 Guest rooms

Hotel guest rooms are trusted with 60%-75% of the total sales Making the profit %age from the room very
high..
During my two weeks in Guest rooms, I was shown on how to:
 Clean vacant rooms
 Clean occupied rooms
 Clean not slept in rooms
 Clean V. I.P rooms
 Replenish guest amenities and supplies
 Make a bed

Immediately after four days, I was assigned a section of rooms to clean. I was given ten rooms in
palm section which I had to clean and later checked by the floor suppervisor in the evening. I
realy
Competed with time and indeed when the clock stacked exactly three I was already done with ten rooms.
In the morning before commencing with the daily activities, I took part in team work which included :
I. Cleaning of staff Toilets
II. Cleaning of board rooms
III. Cleaning of staff cump
IV. Cleaning of staff changing rooms

3.4.2 Food and Beverage Service

According to my memo, this was the second section I was attached after house keeping. And I did service
in these restaurants and bars.

3.4.2.0 Service at sails (the main restaurant )

 I didn't have any problem in this section because I was familiarised with the kind of service
offered here . I was given five tables with carying capacity of eight guests per table. So what I
was doing in the morning whenever I was in the morning shift, was to serve breakfast ,clear the
tables, crumb down, fold the napkins enough for my section ,wash the tea cups, tea spoons ,set the
tables for lunch and place the napkins on the tables. When the menu stated that lunch was served
here, then I had to carry it out. Being that the service conducted here was buffet service ,it was
much easy because waiters could only serve the drink according to the guests choice,then bill
the drink of the guest. Eventually, when the guests were done with their lunch, I cleared the five
tables, have the joint plate,side plate removed, crumb down and finishing the day with setting the
tables for either dinner or breakfast depending on the menu.

3.4.2.1 Banqueting
It really deals with the provision of large scale food and drinks for events like, meetings, weddings,
seminars and even birthdays. It is majorly carried out in a large area therefore, the venue keeps on
changing .This aspect makes it to be the most tiresome department in an hotel industry. Therefore job
done here was done in groups to facilitate easy and efficient without straining too much.
So, my group and I were assigned the following key roles :
 14
 Carrying the tables and chairs from the store to the designated areas set for service
 Covering the seats with seat covers .
 Carrying the catlaries to the service area
 Polishing the catlaries.
 Placing the table cloths on the tables
 Setting the covers according to the number of guests
 Making sure that nothing is missing at the service area

3.4.2.2The bar
In this sub section, I only went in two bars namely, Harry's bar which was the main, and the Dispence bar.
Service at main bar (Harry's bar )
Here my responsibilities were.
 Cutting the lemon wages.
 Polishing the glasses.
 Serving juices and sodas only.
 Clearing the glasses from the table.
 Wiping the tables.
 Cleaning the floor.
Meanwhile, I was also being shown how to make cocktails, how to serve alcoholic drinks and the
appropriate glasses to serve them in.
Service at Dispence bar.

Here being that I had some clue on how drinks are served at TIBS,I was left alone in the Dispence bar and
within that week ,I did the following.
 Arriving early ie at exactly ten in the morning and prepare the mis_ en _place which included,

I. Cutting the lemon wages

II. Washing and wiping the glasses
III. Cleaning the floor
IV. Arranging the glasses neatly on-the-go working board

 Counting all the drinks and record them in the file, this was done to know the profit
raised in that day and to minimize theft .
 Mixing the cocktail but I disagree with the institution because I saw it as a mocktail
since it never had any alcoholic drink in it. Rather, it was amixture of orange juice and
passion juice mixed together in a grenadine syrup .
 Serving the drinks
 Receiving the bills from the waiters and waitress then submiting them to the head bar
man.
 Ending the shift by washing the glasses and stucking them in raks. This only took place
at around11:00to 12:45am.

3.4.2.3 Service at fountain lounge.

The major concern here is that, it deals with room service and the provision of all types of tea's and
coffee's consumed in this industry. It is well fitted with a very heavily built coffee and tea making
machine .It also has a well operating telephone for receiving calls from either guest rooms whom may
wish to have room service or the calls can come from other related departments e.g ,.Front office, security,
house keeping among many others.
So after being shown how this department runs ,I was given aglad chance opperate it. And this section i
really enjoyed .
Here are the duties I was to do .

 Brewing the coffee

 Receiving phone calls from guest rooms whom may want to place an order.
 Taking both food and drinks to the guests in the rooms.
 15
 Clearing the pantries.
 Making sure that the brewing machine was clean always.
 Carrying out service sometimes when the menu that day was ala_carte and was to be served at
the fountain lounge.
 Clearing and arranging the tables and chairs well.

3.4.3 food production (kitchen)

This was the last section I was attached, while in the kitchen,l covered various sections namely:Socceer
(hot kitchen), pastry,bakery,salads,butcher and also took part in live cooking in breakfast, lunch and even
dinner.
Activities that I had in these sections were as follows :

A. Socceer
 Preparing tomato soup
 Making chapati dough
 Shallow frying chapati
 Making the sauces
 Taking part in making pizza.
 Cleaning the kitchen tools.

A. pastry

 Mixing dough danishes, cakes naan breads and croissants in the dough mixer .
 Making fruit pies

A. Live cooking
This was done in the breakfast, lunch and even dinner as I stated earlier.
When I was in the morning shift, then I was to:
 Live cook pancakes.
 Live cook pastas.

These I did in intervals .for example ,when today I took part in live cooking pancakes, then tomorrow or a
day after today I was to live cooking other things.
Though, I had positive attitude towards kitchen, it merged the poorest department of all. Reasons being the
chefs were not willing to give assistance where appropriate and making us to work for longer period of
time.
 16

Chapter iv

4.0 Experience
In the three month Industrial attachment period, I was able to learn learn how to to opperate large machines
used in an hotel industry..
I also got the knowledge on how to deal with complains upon their rise.
On the other hand ,I can see my self perfected in brewing many different types of tea's and coffee's.
Which includes :
1) Cappuccino
2) Irish coffee
3) Treated tea
4) White and black coffee
5) White and black tea
6) Americano
7) Coffee lattee
8) Dawa(amixture of steaming water, ginger , lemon juice extract and honey)
9) Special tea ,. Among many others.

I also got experience in guest relations due to the fact that I was allowed to interact freely with the guests.
Lastly I got social education,as I explains it, The hotel environment includes both the students
("Trainees")And members of the staff. Interacting with both parties socially tought me how to relate well
in the hotel situation and to relate well with each party.

4.1Methodology
In order to achieve the objectives of my attachment, I embarked on the following methods of learning.

4.1.1Guidance
 17
The suppervisor could demonstrate how to use a certain equipment and also leaving me to do the same.
This really gave me the feel of what was expected at the end of the day..
This method was also used to acquire knowledge of the technical hitches to expect when dealing with
heavily and delicate equipment and tools and preparation on what to do whenever that happens.

4.1.2. Observations
This method was implored during the first week of attachment in order to see how activities were run in
the hotel . I later repeated the same concept to perfect the learnt skills. This was majorly done in house
keeping but in vacant rooms. When making the bed, and dusting.

4.1.3 Questions
The method was used to obtain assistance when in difficulties in handling new equipment such as coffee
making machine, dough mixer, bread toaster, cooling and ironing machine in laundry, etc
This led to interviewing of the work done to ascertain accuracy

4.1.4 Recognition of laws

This method was used to express willingness to learn and it encouraged my suppervisors to impart more
knowledge.

4.1.5. Interviewing
The method helped in studying workers attitude towards work and factors influencing organizational
behavior.

4.1.6 Interaction
The method was put into practice to create interpersonal relationships at work place and learn channels of
organisation communication and chains of commands

4.2 Challenges
For every person to succeed, he/she must be able to face challenges and look for appropriate ways to
mitigate them
Some of the challengesCarolyne came across were as follows.

1. Servicing of machines
Some Machines at at MGM are not frequently serviced as a maintenance requirement procedure, posing
risk of breakdown or in _efficiency in time of need.
To support my point, I can remember one Monday morning when I was busy brewing coffee for breakfast,
the machine stopped functioning immediately. Many questions stubbed mind on how to answer tough
questions I could be asked but little did I know that it it always stop functioning for sometimes after was
told by my suppervisor. So there was no fault I commited.
That day no guest took early tea and the organization had to appologyse to her clients .
 18
2. lack of role models
Indeed, this only happened in the kitchen section as chefs never wanted to show us everything we wanted
to acquire from them. They felt that some of them never attended any class, so we might be perfect than
them,hence making them at a very high risk of losing their jobs.
Some could just allow you to prepare a certain dish even if you are making mistakes so that when a guest
complains ,the fault lands on trainees.

3. Lack of enough staff workers by the organisation

Though the hotel is a 4.5 hotel, it still slugged behind interms of staff workers. This made the trainee's to
work an extra mile and with a lot of pressure. This pressure made me to become very sick if I've not
forgotten. But that's not an issue because a normal person must fall sick.
The guests always complained why they were served by Trainees. This made the hotel to change the
name tags from reading trainees to just reading your name only.

4. Lack of adequate transport

This came as a result that I was attached very far from my resident. This factor made me to use much
money on transport .
Something surprisingly was that ,despite the fact that traitnees were realy relied on, they were not even
motivated with even a single cent ,. This realy lowered the morale of some trainees.