FEDERAL UNIVERSITY OYE_KITI

DEPARTMENT OF HOSPITALITY MANAGEMENT

A REPORT ON:
STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES)

DONE AT
OAK SPRING HOTEL
5, SUNDAY OGUNYADE STREET, BEHIND MOBIL FILLING
STATION, GBAGADA PHASE 2, LAGOS

CARRIED OUT AND COMPILED BY:

DUROJAYE OLUWAKEMI CHRISTIANAH
HTM/2017/1006

DURATION:

JANUARY_JUNE
SUPERVISED BY:
DR ADETAYO

JANUARY , 2023
 CERTIFICATION

I hereby declare that:

I, DUROJAYE OLUWAKEMI CHRISTIANAH with matriculation Number

HTM/2017/106 is the sole writer of this Technical report and it is based on the

experiences that I acquired during the course of the SIWES program under supervision

and it has never been presented by anyone as a requirement for completing the Student's

Industrial Work Experience Scheme (SIWES). Any omission and error are as a result of

imperfection.

This report is certain and correct to the best of my knowledge.

___________________________

DUROJAYE OLUWAKEMI CHRISTIANAH. _________________

___________________________

Dept.SIWES Coordinator

______________________________

Dr Adebayo N.I.

Head of Department
 DEDICATIONS

I dedicate this report first and foremost to the almighty God, my creator who
has given me the strength to go through the period of this training. All glory and
honor to him who lives forever and ever. Amen.
I would also like to dedicate this report to my wonderful and supportive parents,
for their relentless support and compassion towards me during the course of my
four (4) months siwes training. I will forever remain grateful to the both of you.
 ACKNOWLEDGMENT
I would like to genuinely appreciate my parents for their high persistence, non-
stop love, moral and financial support towards me. I would also like to
appreciate my siblings and also to my supervisor Mr. Balogun Adewale and
fellow mates at OAKSPRING HOTEL AND LUXURY SUITES, who were
supportive during the course of my training.
A very big thank you to the organizers of siwes program, because it was indeed
an educative program. I also want to express my appreciation to Mr. Okey
Nkpolara (C.E.O of OAKSPRING HOTEL AND LUXURY SUITES), Mr Eheubor
Sunday Jakson (Production Manager of OAKSPRING HOTEL AND LUXURY
SUITES), Mr. Basil (Sales Manager of OAKSPRING HOTEL AND LUXURY
SUITES) for their patience in answering my questions and also giving necessary
explanations due.
Not forgetting other staffs of OAK SPRING HOTEL AND LUXURY SUITES, Mr.
Benald and Mrs. Franker amongst others for their intellectual support during
our work together.
Thanks to almighty God for making this possible, I am very grateful.
 REPORT OVERVIEW
As a hospitality student this report I have put into writing is a complete
documentation, analysis and activities carried out, challenges faced, ways of
improving the scheme and most importantly the experiences gained and derived
from my place of primary assignment during the industrial attachment
programme for the period of four (4) months that it lapsed.
Also, this report will be talking about major information brain filling knowledge,
new trends, innovations, development and modern ideas in the hospitality
industry as a whole that I derived in this course of my training. It also enriched
with my newly learned administrative segment and part of the hospitality
industry.
Furthermore, it will be talking about every activities carried out, task and test
and the challenges encountered during the training.
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgment
Report overview
Table of contents

Chapter One:
1.0 Introduction to SIWES
1.1 History of SIWES
1.2.Objectives of SIWES
1.3Important of SIWES
1.4Industrial training fund(ITF)
1.4.1Objective of ITF
1.5 Relevance of SIWES to hospitality

Chapter Two:
2 .0 Description of OAKSPRING HOTEL
2 .1 Location and Brief History
2.2 Amenities in Oak spring Hotel
2.3 Objectives of the Establishment
2.4 Organizational Structure
2.4.1 Department And Their Functions

Chapter Three:
3 .0 Activities during SIWES
3 .1 Housekeeping and Laundry
3.2 Bar
3.3 Kitchen and Restaurant
3.4 The front office
3.5 Experience gained

Chapter FOUR
4.0 Challenge Encountered, Conclusion, Recommendation
4.1 Challenge Encountered
4.2 Conclusion
4 .3 Recommendations
 CHAPTER ONE

1.0 INTRODUCTION
1.1 BRIEF HISTORY OF SIWES
SIWES was establihed in 1973 by the Industrial Training Fund (ITF) as one of
her programs. It was designed to give Nigerian students studying occupational
related courses in higher institution the experience that would supplement their
theoretical learning in order to solve the problem of lack of adequate skills
preparatory for employment in industries by Nigerian graduates of tertiary
institutions.

The scheme exposes students to Industry based skills necessary for a smooth
transition from the classroom to the world of work. It affords students of
tertiary institutions the opportunity of being familiarized and exposed to the
needed experience in handling machines and equipment which are usually not
available in the educational institutions.
Participation in industrial training is a well-known educational strategy.
Classroom studies are integrated with learning through hands on work
experiences in a field related to the students’ academic major and career goals.
Successful internship foster an experimental learning process that not only
promotes career preparation but provides opportunities for learners to develop
skills necessary to become leaders in their chosen professions.
One of the primary goals of the siwes is to help students integrate leadership
development in the experimental learning process. Students are expected to
learn and develop six non-profit leadership skills through a mentoring
relationship with innovative non-profit leaders.
By integrating leadership development activities into the industrial training
experience e we hope to encourage students to actively engage in non- profit
management as a professional career objective. However, the effectiveness of the
siwes experience will have varying outcomes based upon the individual student,
the work assignment, and the supervisor /mentor requirements. It is vital that
each internship position description include specific, written learning objectives
to ensure leadership skill development is incorporated.

The students industrial work experience scheme (SIWES), is a mandatory

attachment and training for duration of four months to a year or students in
tertiary institutions especially in polytechnics so as to gain experience in their
field of study. It is a scheme that as setup to make student have strong
practical based experiences in their area of specialization.

As a hospitality student this report I have put into writing will be a complete
documentation analysis and activities carried out challenges faced and ways of
improving the scheme and most importantly the experiences gained and derived
from my place of primary assignment during the industrial attachment
programme for the period of four (6) months.

1 .2 OBJECTIVES OF SIWES
 The objectives of the Student Industrial Work Experience Scheme
(SIWES) Are To Expose Students To Work Method And Techniques In
Handling Equipment And Machinery That May Not Be Available In Their
Institutions.
  Prepare Students For The Industrial Work they are to meet after
graduation. Make The Transition From School To The World Of Work
Easier And Enhance Student Contract For Later Job Placement.

 Provide Student With An Opportunity To Apply Their Knowledge In Real

Work Situation Thereby Bridging The Gap Between Theory And Practice.

 Provide an avenue for students in institutions of higher learning to

acquire industrial skills and experience during their course of study.

1.3 IMPORTANT OF SIWES

The major benefits of this training to students who participate conscientiously in it, are the
skills and competencies they acquire. These relevant production skills (RPSs) remain a part of the
recipients of industrial training as life-long assets which cannot be taken away from them. This is
because the knowledge and skills acquired through training are internalized and become relevant
when required to perform jobs or functions.
Other benefits of industrial training to students include:
 Opportunity for students to blend theoretical knowledge acquired in the classroom
with practical applications required to perform work in the industry.
 Exposure of students to the environment in which they will eventually work, thereby
enabling them to see how their future professions are organized in practice.
 Enabling students appreciate work methods and gain experience in handling
equipment and machineries which may not be available in their institutions.
 Preparing students for employment and making the transition from school to the world
of work easier after graduation.
 Enhancing student’s contacts with potential employers while on training.

1.4 INDUSTRIAL TRAINING FUND (ITF)

 Established in 1971, the ITF has operated consistently and painstakingly within the
context of its enabling laws, i.e. Decree 47 of 1971. The objective for which the fund was
established has been pursued vigorously and efficaciously. In the three decades of its existence,
the ITF has not only raised training consciousness in the economy, but has also helped in
generating a corps skilled indigenous manpower which has been manning and managing various
sectors of the national economy.
The mission statement of ITF is to promote and encourage the acquisition of skills in
industry and commerce with a view to generating a pool of indigenous trained manpower
sufficient to meet the needs of the Nigerian economy.

1.4.1 OBJECTIVE OF ITF

 Disburse supervisory and students allowance.
 To stimulate human performance
 Regularly organize orientation programs for students prior to their attachment.
 Improve productivity and induce value added production in industry and
commerce.
 Receive and process placement list from the institutions and supervising agencies
(NUC, NBTE, and NCCE).
 To organize vocational and apprentice training programs, the fund builds capacity
for graduates and youth self-employment in the context of small scale
industrialization, in the economy.
 1.5 RELEVANCE OF SIWES TO HOSPITALITY STUDENT

Industrial training is a vital part of a hospitality student ’s life, It prepares a cocoon to evolve
into a butterfly in the real world. The 6 months to a yearlong experience in hotels sharpe the
technical skills absorbed from college. Industrial training is a procedure to help Hotel
management student get practical knowledge and develop as hospitality professional.

1. Upgrade academic knowledge to Industrial Skills:

Probably the most important reason in Hotel Management as to why every student should go
through the grind of industrial training. One can test waters and practice theoretical knowledge
into practical skills.
2. Learn professionalism (for the first time):
No number of presentations and role plays can prepare a student for hospitality
professional life. It is only during the training the student gets exposed to the nuances of
professionalism and understands its importance.
3. Expose to the nature of work in various departments:
Students are taught about one topic at a time, but the hotels teach them to play myriad roles at a
time. Trouble shooting, problem solving, and multitasking are skills that students imbibe while
working in various departments like Front Office, Housekeeping, Food Production and Food &
Beverage Service.isnecessary.
CHAPTER TWO

2.0 DESCRIPTION OF ESTABLISHMENT

2.1 Location and Brief History
Oakspring Hotel and Luxury Suite is located in 5, Sunday Ogunyade Street,
behind Mobil Filling Station, Gbagada, Lagos State. Oakspring Hotel and
Luxury Suite is establihed on 20 th September, 2014. It is designed for guest
with taste and class ready to enjoy classic comfort and elegant aesthetics for
ultimate pleasure and satisfaction. Our restaurant serves both continental
and Nigerian cuisine as we play host to guest looking out for a quick, fast
and quiet lunch break with a taste just like home.
Oakspring Hotel and Luxury Suites is designed for the discerning guest, the
hotel offers fine dining in an elegant surrounding while the secure location
ensures peace and quiet from the surrounding hustle and bustle of the city. In
the normal Oakspring tradition, nothing is ever too much trouble to ensure our
Guests enjoy all the facilities needed. The Bar remains open 24hrs so feel free to
relax next to the pool with one of our idyllic cocktails, our Restaurant serves
both Continental and Nigerian Cuisine and is open for Breakfast, lunch and
dinner. Our hotel features 23 air-conditioned rooms and suites including free
wireless high-speed internet. We treat you right from a warm reception to the
meeting room; bar and cocktail events to conference hall. Our fitness area invites
you to maintain a perfect bo nody fitness and health using aerobic exercises. We are
poised to deliver the best of services. Oakspring Hotel and Luxury Suites has a
reception large enough to receive guests when they come in to make enquires or
book rooms. The well-trained porter’s area always at the left side of the
reception to receive quests and help them with their luggage. The hotel offers
well-equipped and furnihed rooms .

Various standard of room in Oakspring Hotel

These categories are:
 premier Room
 Deluxe Room
 Executive room
 Super executive Room
 Oakspring Hotel and Luxury Suites offers service apart from accommodation of
guest which include:
Food and Beverage production and service
 Restaurant and bar service
 Free parking space
 Laundry service
 Car wash service
 Outdoor catering service
The restaurant has staffs that technically services delicious local and
continental meals to greats on request while the bar has enough of alcoholic
beverage the guest can choose from to compliment their meals.
The housekeeping departments have experienced staffs that make your stay in
the rooms more luxurious and comfortable and give you that satisfaction that
you can always trust them with your clothing.
The food production section also has experienced qualified chef and cooks that
any hostel can ever ask for which provides the guests with tasty and
sumptuous meals.
The guests are also provided with free packing space in the hotel premises that
are protected by security guides the hotels are a standard one that provides 24
hours’ power supply to make them more comfortable.

2.2 Amenites in Oakspring Hotel Are:

 Air conditioners
 Flat screen TVs’ with satellite reception
 Exclusive hotel bar
 Chairs
 Comfortable lobby lounge
 Secured parking space
 Refrigerator
 Telephone
  24 hours’ electricity
 24 hours’ room service
 Wardrobe
 On suiteBathroom with a shower
 Toilet and bathroom
 Water heater
 Reading, and dressing table
 King sized bed
 A large meeting /conference room
 Restaurant serving Nigerian and international cuisines
Interesting Places to visit near Oakspring Hotel and Luxury Suites
 Sweet sensation
 Dominos Pizza

2.3 OBJECTIVES OF ESTABLISMENT

 Providing high quantity and consistent service during a guest stay
thereby making customer/ guest focus the main theme.
 Providing an avalanche of meeting room and conference Centre.
 Providing continental and local dihes for guests.
 To make profits thereby making its residents satisfied enough that they
will be willing to pay what due
 Using resources to society’s benefits, functioning appropriately for the
Organisation. Assisting the employees with personal goals and organizing
the main objective to benefit the business
 Helping employees solve problems and making sure everyone is organised
thereby achieving laid down goals.
 To be the first choice for guests, Colleagues, shareholders and business
partners.
 To delight guests at all times by creating engaging experience straight
from our hearts.
 2.4 ORGANIZATIONAL STRUCTURE
 Managing Director: The director is the owner of the hotel, he is the one
in charge of the affairs of the hotel, he takes decisions going-on in the
hotel.
 General Manager: The general manager is the second in command in
the hotel. The manager is the most senior employee of the hotel. The
manager reports to the chairlady. He sees to it that there is an evident
growth in the hotel, so he is responsible for formulating strategies,
planning, coordinating and managing the business affairs in the hotel.
 Financial Accountant: he is in charge of keeping records of all the
expenditure and income earned in the hotel. He is also responsible for
payment of salaries.
 Executive Chef: the executive chef is superior to other staff in the
kitchen. He works with a team of other chefs and cooks in the kitchen.
He ensures well prepared and tasty meal is served in the restaurant
and bar.
 Supervisor: each of the department in the hotel is manned by a
supervisor that reports to the manager. He tries to correct and rectify
complaints of guests and ensures that the guests are satisfied with the
service rendered.
 Executive Housekeepers: this is the most colleagues in the
housekeeping department. He formulates policies in the housekeeping
department and ensures every one adheres to the policies.
 Front Office Managers: he is in charge of the activities in the reception.
He trains and motivates the staffs in the front office. He reports to the
general manager. He also works with a team of supervisors, managers,
receptionists and porters.
 Duty Manager: he is in charge of the welfare of the staffs. He hires
trains and fires employees. He is also in control of promotion,
confirmation and termination of staffs.
 Chief Security Officer: he ensures security and safety of guests and
staffs alike. He conducts training and drill in cases of fire outbreak.
 Maintenance
Supervisor:
The

maintenance supervisor is in control of all the electronics and

plumbing works in the hotel. He handles complaints and fixes it.
 Food and Beverage Manager: the food and beverage manager
coordinates the restaurants, bar burgee, room service and outdoor
catering service. He hires and trains. He also ensures the grooming
standard of staff is top notch.
 2.4.1VARIOUS DEPARTMENTS/UNITS IN OAKSPRING HOTEL AND LUXURY
SUITES AND THEIR FUNCTIONS
1. Front office
2. House keeping
3. Accounting
4. Food and beverage service (restaurant and bar)
5. Food and beverage production (kitchen)
6. Security
7. Purchase and stores.

FUNCTIONS OF THE VARIOUS DEPARTMENTS

1. FRONT OFFICE: the front office nerve center of a hotel, members of the
front office staff welcomes the guests and carries their luggage to the front
desk.

FUNCTIONS
i. Welcome registers, checks in and checkout guests
ii. Sell and allocate rooms for guests
iii. Makes reservations for guests
iv. Make sure and update the data of the guest in the computer system

2. ACCOUNTING: this is the department that handles the financial aspect of

the hotel. The accountant must be a very skilled and extremely careful
person because if care is not taken, the hotel might run into a loss.
FUNCTIONS
i. The accountant sets up adequate internal control for all business process
in order to avoid misappropriation of asset and theft.
ii. Collating the daily sales made in the hotel and imputing it to the
computer.
 iii. Preparing periodic financial report as well as financial analysis
iv. Handling external audits and dealing with bank in order to obtain
financing.
v. Handling tax (VAT, LST) issues and making sure it is being paid on time.
vi. Monitoring and collecting account receivable transactions.
vii. Consolidating multiple entities under common ownership.
viii. Budgeting.
ix. Invoicing customers.
x. Process payables.

3. FOOD AND BEVERAGE PRODUCTION (KITCHEN)

FUNCTIONS
i. Make meals at guest’s order
ii. Call the restaurant to inform them when meals are ready
iii. Make sure meals are prepared in clean environment

4. FOOD AND BEVERAGE SERVICE (RESTAURANT AND BAR)

FUNCTIONS
i. Get the food from the kitchen and serve guests
ii. Call guests room to give them the menu for breakfast
iii. Make drinks like Chapman for guests

5. HOUSEKEEPING
FUNCTIONS
i. Make sure the rooms are always neat and clean
ii. See to it that the guests check out the time they are supposed to
iii. Switch off all the appliances when a guest checks out of a room

6. LAUNDRY

FUNCTIONS
i. Wash, dry and iron lines used in the organization
 ii. Gives out lines to the housekeeper
iii. Also washes, dries, iron and delivers guests lines

6. SECURITY
FUNCTIONS
i. Secure the hotel premises
ii. Show the guests where and how to park in the parking lot
iii. Call the receptionist whenever a guest arrives and leaves the hotel
premises
iv. In charge of switching on and off the generator

7. ACCOUNTANCY
FUNCTIONS:
i. Invoices customers and processing payables
ii. Setting up adequate internal controls for all business processes to prevent
misappropriation of assets or theft
iii. Handles external audits and deals with banks in order to attain financing
iv. Handles all that concern tax payments

8. STORE
FUNCTIONS:
i. Goes to get items needed in the hotel from the market
ii. Keeps records of all the stock.Give out items to various departments
iii. Makes disinfectants.

CHAPTER THREE
3. 0 ACTUAL WORK DONE AND EXPENRIENCE GAINED
3. 1 Report on Actual Work Done

Having my industrial training at Oakspring Hotel and suite was such a wonderful experience.

Being a 3-star hotel, it afforded me the opportunity to learn quite a lot of things as regards the
operations of hospitality. There are standard facilities available in the hotel. Working in different

departments, I was able to garner much knowledge and experiences all of which brought to light,

in practical terms, the theoretical knowledge I had gained so far in school. Below are the

departments in which I worked during my stay at Oak spring Hotel and Suites Gbagada:

Housekeeping Department.

Laundry Department.

Restaurant.

Outside bar.

Front desk.

3.2. DEPARTMENT OF HOUSEKEEPING AND LAUNDRY

The house keeping department
Activities carried out include:
1. The housekeeping department are responsible for the cleaning and maintenance
of the guest house and its facility therein
2 .Cleaning of guest rooms
3 .Informing the maintenance section of any facility that require repairs
4 .Returning of guests item forgotten in the rooms to the reception for identification
5 . Taking care of the maintenance of the guesthouse
6. Being charge of the security of the guest.
I was able to carryout the following duties at the housekeeping unit:
Sweeping and cleaning of the passages and lobbies
Checking that all appliances are ok and in good condition
Dusts, sweep and mop the rooms and toilet properly
Receive key from the reception after guest has checked out

The laundry sections

Activities carried out in the laundry section include:
1. Keeping record of all guest house linens.
 2. Collection of cleaning agent from the store.
3. Cleaning of guest clothes when required.
4. Issuing of guests clothes accordingly.

3.3. THE BAR

The activities carried out at the bar include:

1. Welcoming of customers and serving them

2. Confirmation of stock at resumption of duty.

3. Requisition of items that are out of stock.

4. Closing of stocks at close of work before handling over.

5. Cleaning of the bar and bar equipment.

6. Recording of all purchases and sales made

7. Making proper account of sales made.

I was able to carry out the following functions at the bar:

1. Checking of stock at resumption of duty.

2. Welcoming of guest into the bar.

3. Taking order and cleaning of the bar after service.

4. Recording every sales made in relation to what is on the stock book.

3.4. KITCHEN AND RESTAURANT DEPARTMENT

Restaurant

This informally refers to the dining room of the hotel. This is where guests, both in house and

others, have their dining experiences.

 I. was introduced to the operations of the restaurants. They are serving foods to guests,

clearing of tables, setting of tables, taking guest orders, etc.

Ii leant the procedures of room service.

The kitchen

The activities carried out in the kitchen include:

1. Preparation and production of all kinds of food required by the guest.

2. Keeping records of all food items in stock both frozen and dry foods.

3. Requisition of items.

4. Keeping proper record of all purchases made.

5. Keeping proper record of the number of courses carried out in the kitchen and sold.

3 .5 THE FRONT OFFICE DEPARTMENT

The front office is simply known as the front of the house as well as the sole nuclear of the

hotel establishment. It is the first entrance of the hotel building where guest are received

and welcomed. It is made up of the receptionist, the front office manager and the portal.

Equipment found at the front office include:

A big counter

A table

Chair (depending on the number of the receptionist per shift)

Guest register

Ledgers book

Television set

Time book
 Reservation chart

Room tariff

The three major function of the front office is that:

1. The front office is where guest are welcomed by the receptionist

2. The guest registration, choice of room and payment of bill are made.

3. Allocation of guests room.

I was able to carry out the following task at the reception:

1 .Dealing with advance reservation and the filling of guest books

2. Checking out of guest and checking in of guest to their room

3 .Handling enquiries and providing information when needed, as well as handling incoming and
outgoing mails.
4. I also learnt that the full meaning of GUEST
G_ Greeting.
U _ Understand.
E_ Educate.
S_ Satisfy.
T_ Thank.
3.6 EXPERIENCE GAINED
I gained a whole lot of experience at Oakspring Hotel and Luxury Suites Lagos.
First and foremost, I learnt and understood the importance of guest satisfaction
in the hotel industry. The guest is the king and soul of the hospitality industry
and as such their satisfaction is paramount. More so, having worked in the food
and beverage department, I learnt that it is important to work as part of a team
which is having the team spirit. The importance is that team work cannot be
over emphasized in the hospitality industry because it is one of the attributes a
good food and beverage personnel must possess. I also learnt the correct
procedures of taking orders, serving the meal to the guest and ensuring the
guest is satisfied with the service rendered.
Additionally, in the room service outlet I learnt how to set up a box-tray for
services in the room and how to ensure the in-house guests are satisfied with
our services.
Worthy of mention also is the experience I grained in the house keeping section,
I learnt how to carefully and tactically work in a guest’s room and also how to
handle their clothing’s with care to avoid complaints.
In the house keeping department I went to rooms that guests have checked out
from then I washed the toilet and bathroom, cleaned the walls, windows and
doors. After that I put a clean bath towel, bathing soap and rug in the bathroom
then toilet roll and soap in the toilet. Then I removed the bed sheet and pillows
and laid the bed afresh with a new bed sheet and put a new pillow case, when I
finished that I swept and mopped the floor. Then I took the used bed sheet,
pillow case, towels and rugs to the laundry room. When I go to arrange the
rooms that the guests are still in there I worked with caution because of
security reasons. I made sure I left their belongings the way I met them.
In the laundry room, I sorted out clothes, I washed whites separately, I soaked
the ones with stains with hypo and detergent, then left them for some minutes
before washing. I made sure I did not combine colors with whites. Then when
they were dried, I ironed them, folded and kept them in the wardrobe.
In the accounting department, I swept and mopped the office every morning,
then I arranged the document on the working table, after that, I arranged the
invoice serially and collated all the sales and inputted them to the computer.
 CHAPTER FOUR
CHALLENGE ENCOUNTERED ,CONCLUSIONS AND RECOMMENDATIONS

CHALLENGE ENCOUNTERED
While giving kudos for the pros benefitted during the course of this program, I
would also give some knocks as the programmed was without cons. The first
issue I had was that I usually closed late. I couldn’t close the time I was
expected to and there was nothing I could do about it.
The next was that there were no funds in the sense that the money I was getting
from transport fare was not even enough compared to what I spend every day
and this really affected me because I had to always rely on my parents for
money every day.
Also, I was used as if I was a staff, I resumed when other staffs resume and I
close even later than them. I did more work I was not even seen as a trainee but
a worker so due to fatigue I almost fell off the Staircase.

SUGGESTIONS FOR IMPROVEMENT OF THE SCHEME

With a view to improving the student industrial work experience scheme, I

suggest that the stakeholders in charge of the scheme should liaise with

some companies in the field of study of the courses offered in school such

that students are sent to these companies for this program. This will help

to reduce the length of time student spend in looking for

placement.Workers should be treated more fairly and they should have access to the

right privileges
CONCLUSION
The student industrial work experience scheme was an educative and
interesting one; it gave avenues for learning in all ramifications for me in the
Organization. The program exposed me to the relevance of self reliability
The four month SIWES program helped in making me achieve great things and
has connected me with people of high substance, and lastly, the program is a
welcomed idea and I strongly support that it should remain in the
RECOMMENDATION
 Industries should make sure well trained and experienced staffs are
employed
 The industries should provide adequate facilities to make the program
enjoyable and worthwhile for students.
 More so the industries should employ staffs that are ready and willing to
work as team.