DECLARATION

I hereby declare that this is my original work and has not submitted anywhere before for an
award or otherwise. I submit this report as part of my own exposure training carried out at
Kampala Serena Hotel

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

NAKAYENZE CONSTANCE
 APPROVAL
This exposure training report by Nakayenze Constance has been carried out under my
supervision at Kampala Serena Hotel and is now ready for submission to be examined.

Sign ......................................... Date .........................................

MR. ODENYU JAMES
(F&B MANAGER)
 EXECUTIVE SUMMARY

Kampala Serena Hotel is a large employer in Uganda. It values integrity, trust, diversity and
ingenuity as a hotel and in its employees. Depending on the role, the journey at Kampala
Serena Hotel takes people to one or more of the following locations in Uganda. Its products
and services are highly competitive within the country. They are reviewed annually to ensure
they meet the needs of employees and guests living all over the world.

This exposure report explains in brief about the work done in Kampala Serena Hotel and it
has some attachments of pictures. It shows exactly the activities done in this hotel.

In this report I have tried to give an overview of the whole work done in this project which
continued for two weeks and I have highlighted the necessary steps of the working process
that was carried out to ensure safety and complete the job.

This report also contains a profile of the hotel, the scope of work and the flow diagram of the
hotel. It says about my learning and knowledge that I have gathered throughout this entire
journey of the training and the safety culture that I have acquired while working in Kampala
Serena Hotel premises.

I have tried to portrait my exposure training program through this report which includes how
I had to carry out different l functions to complete the job task and attain the desired goal.

Finally, it says about my findings and recommendations which I think they should be
considered to enhance business performance and increasing the employee productivity as
well as reducing employee turnover.
 INTRODUCTION AND BACKGROUND

The exposure training report refers to clear evidence and information obtained from the
attachment which was carried out from Kampala Serena Hotel for the period of two weeks. It
shows the basics of the organization together with the activities I engaged in during the
exposure training. Exposure training is a program that offers knowledge that enhances the
work aptitude of someone or a future employee. It teaches and builds upon required practical
and professional skills. It also offers experience from a range of activities such as developing
awareness of general workplace behaviors as well as gaining interpersonal skills. In this case
therefore, at Kampala Serena Hotel, exposure training is taken as an important part of a
Hotelier career as in imparting skills, values and knowledge to their staff. Therefore trainees
are not just trainees but fellow associates and thus not denied any thing important and any
idea regarding work.
RATIONALE FOR THE TRAINING
Exposure Training is an integral part of the curriculum. Objective of exposure training is to
provide the feel of the actual working environment and to gain practical knowledge and
skills, which in turn will motivate, develop and build their confidence. Exposure training
provides real-world experience to those looking to explore or gain relevant knowledge and
skills required to enter into a particular career field. Exposure training are of relatively short
term with the primary focus on getting some of the job training and taking what has been
learned in the classroom and applying it to the real world. Trainees generally have a
supervisor who assigns specific tasks and evaluates the trainees‟ overall work.
 OBJECTIVES OF THE TRAINING
Broad objective
The main objective of the exposure training report is to facilitate reflection on experiences
obtained in the training and to enhance understanding of academic material by application in
the exposure setting. Exposure training will provide learners the opportunity to test their
interest in a particular career before permanent commitments are made. Apart from it is more
important because:

 Training both practical and theoretical knowledge of every phase of Hotel, Catering and
Institutional Management
 To set a high standard of knowledge and practice so that the status of the Industry may be
raised and catering popularized by offering attractive and progressive careers.
 To develop a scientific attitude to management techniques and skills
 To train craftsmen for the Hotel & Catering Industry with a view to develop high
standards of skills and to raise crafts to levels of technology.
 To inculcate habits of courtesy, discipline and hard work in the trainees and pride in the
efficient accomplishment of tasks entrusted to them.
 To impart an understanding of human nature so that the manpower can be directed to the
best advantage for the Industry
 To impart, by example and education, devotion to Duty, Honesty, Integrity, Dignity of
Labor and a willingness to serve others happily and cheerfully.
The specific objectives
 Gain knowledge of opening and closing duties, such as cleaning, restocking, and
equipment maintenance.
 Learn about the proper order of service, including appetizers, main courses, and desserts.
 Gain proficiency in à la carte service, including taking orders, serving food, and providing
exceptional customer service.
 Learn the intricacies of buffet service, including setup, replenishment, and maintaining
cleanliness.
 Acquire knowledge of bill payments, including handling cash, credit cards, and electronic
payment systems, while ensuring accuracy and professionalism.
 Learn how to create a memorable dining experience through personalized service and
anticipating guest needs.
 Acquire in-depth knowledge of different alcoholic and non-alcoholic beverages, including
their ingredients, flavors, and serving techniques.
 Learn how to execute flawless service during banquets and functions, including food and
beverage service, table setup, and guest assistance.
TRAINING AREAS

During the two-week exposure training at Kampala Serena Hotel, I was provided with
comprehensive training in various areas of the food and beverage industry. Here is an
explanation of each training area and the specific activities carried out:
Mise en Place and Other Opening and Closing Duties:
I learned the importance of mise en place in a professional kitchen setting. I was involved in
organizing and setting up workstations, ensuring all necessary ingredients and tools were
readily available for efficient food preparation. Additionally, I participated in opening and
closing duties, such as cleaning workstations, restocking supplies, and ensuring equipment
was properly maintained.
General food knowledge and order of service
As a trainee I received extensive training on different types of cuisine and food preparation
techniques. I learned about the proper order of service, including the sequence of serving
appetizers, main courses, and desserts. As a trainee I also gained knowledge about food
allergies and dietary restrictions, enabling them to provide appropriate recommendations and
alternatives to guests.
À la Carte Service, Set Menu, and Buffet Service - Welcoming to Bill Payments
As a trainee I developed proficiency in à la carte service, including taking orders, serving
food, and providing exceptional customer service. I was involved in assisting guests with
menu selections, ensuring prompt and accurate order delivery, and addressing any customer
inquiries or concerns. I also gained experience in serving set menus and coordinating with the
kitchen for a seamless dining experience. Additionally, I learned the intricacies of buffet
service, including setup, replenishment, and maintaining cleanliness. As a trainee I also
received training on bill payments, handling cash, credit cards, and electronic payment
systems with professionalism and accuracy.
Fine Dining Experience and Planning
I trainee received in-depth training on the principles of fine dining, including table settings,
proper etiquette, and attention to detail. I learned how to create a memorable dining
experience by providing personalized service and anticipating guest needs. The trainee also
gained skills in planning and coordinating fine dining events, including menu selection, table
arrangements, and creating the desired ambiance.
Bars - Product Knowledge and Bar Service
As a trainee I acquired extensive product knowledge of different alcoholic and non-alcoholic
beverages, including their ingredients, flavors, and serving techniques. I learned how to
prepare and present a variety of cocktails, mocktails, and other beverages. I also gained
practical experience in providing efficient and friendly bar service, taking orders, mixing
drinks, and engaging with customers.
Banquets and Functions Planning, Execution, and Service
As a trainee I received comprehensive training in planning and executing banquets and
functions. I also learned about menu selection, seating arrangements, and event timelines.
The trainee actively participated in the execution of flawless service during banquets and
functions, including food and beverage service, table setup, and guest assistance. I also
gained skills in effectively coordinating with event organizers, kitchen staff, and other team
members to ensure successful and memorable events.
EVALUATION AND TRAINING
Evaluation
The exposure training conducted at Kampala Serena Hotel was evaluated based on several
key factors to assess its effectiveness and impact on the trainee's learning and development.
As a trainee at Kampala Serena Hotel I was given a wide variety of duties. My main duty was
to assist in production for the different kitchens. Whenever a kitchen was busy or required
help, they would always send trainees to that department in order to help with the heavy work
load. The work could be many different things such as picking up items from the receiving
area, cleaning pots and pans required for service, preparing mise en place in advance,
arranging ingredients contained in the chiller or cooking food that will be consumed by
guests. Sometimes I would also be given a duty to take care of a buffet line or buffet station.
I had to ensure that the food contained in the buffet was clean, hot and presentable and if
there were any shortages it was my duty to refill them as quickly as possible. Sometimes
guest would even come up and talked to me for assistance so it was also my duty to ensure
that the guest needs were fulfilled. During my time in Kampala Serena Hotel most of my
duties were helping the chef prepare the ingredients needed for cooking. At times when there
is a wedding function it would be my duty to help prepare and plate the dishes before they are
served to the guests.

Feedback

Benefits derived from the field attachment

There was a benefit of getting exposed to the outside world that is to say the job market where am
heading.

Due to the field attachment, I have been able to interact with various people and many others this can
help me some other time for example if am in need of something. The field attachment has helped me
to expand my kitchen operations since in the course of the attachment I made many friends and it is
from them we get together of all interns were we managed carrier guidance in schools. It has helped
me on how to organize physically.

In short words, I would say that I benefited from the internship program more than I thought I would.
Having a rare opportunity to use the knowledge and skills that I had acquired back at the school
enabled me get some money which kept me going.

Career wise, I would say that the internship program has enriched my curriculum ideas. Also, having
gotten a chance to interact with most staff, I have had an insight on how to shape my career towards a
better and successful future. The internship program gave me a chance not only to work in different
hotels but also a chance to learn from the best environmental experts the country could probably
provide to me at that time. This would reflect much onto my experience.

All in all this internship has really helped me a lot in learning my strengths and weaknesses as well as
what I hope to achieve in the industry in the near future. All of the experiences and knowledge I
received have been eye opening and has made me more determined to be successful in the culinary
industry. However it is regretful to say that there is more for me to learn and I am humbled due to the
fact that there are so many more knowledgeable and skilful out there. I will have to work harder in
order to catch up with those people and stand amongst them.