Siwes Technical Report

A TECHNICAL REPORT ON
STUDENT INDUSTRIAL WORK EXPERIENCE
SCHEME (S.I.W.E.S)

UNDERTAKEN AT:

CARLIZA HOTEL LTD

3C MARINE ROAD APAPA LAGOS

BY:

BALOGUN ISSA ABDULRAZAQ

NOU144767786

DEPARTMENT OF COMPUTER SCIENCE

FACULTY OF SCIENCE AND TECHNOLOGY
NATIONAL OPEN UNIVERSITY OF NIGERIA

INSTITUTE BASED SUPERVISOR:

MR. HAMZA ALIU

SUBMITTED IN PARTIAL FUFILMENT OF THE AWARD OF

BACHELOR OF SCIENCE (B.SC.) IN COMPUTER SCIENCE

FROM:

AUGUST 2016 TO JANUARY 2017

CERTIFICATION

This is to certify that BALOGUN ISSA ABDULRAZAQ of Matric Number;

Nou144767786 compiled this report based on his Twenty-Four (24) weeks
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Student Industrial Working Experience Scheme (S.I.W.E.S) carried out at Carliza
Hotel Ltd. 3c, Marine Road Apapa Lagos.

____________________ _______________________
Name of Student Signature and Date

____________________________ _____________________
Name of Industry Based Supervisor Signature and Date

______________________ _______________________
Name of Academic Supervisor Signature and Date

DEDICATION
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This report is dedicated foremost to God Almighty for his favor, mercy and
grace upon my life especially during my 6 months SIWES program at Carliza
Hotel Ltd.

I would also like to dedicate it to my parents and siblings for their love and
support and everyone else that contributed towards making my SIWES training a
fun and successful one.

ii

ACKNOWLEDGEMENT
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My appreciation goes to the Industrial Training Fund (ITF) for their
foresight in putting this program in place and also to the School of Science and
Technology, National Open University of Nigeria (NOUN) for providing a platform
on which I was engaged on the training.

Many thanks to my supervisor, MR. PATRICK NWORISE for taking time to

supervise me during my training. I also express my profound gratitude to my
(G.M) Madam Elsy, the (HRM) Mrs. Patience Bassey and all members of staff
of CARLIZA HOTEL who gave me training and making my stay at CARLIZA
HOTEL an exciting and blissful one. Also to my parents and siblings thank you all
for your moral and financial support.

I am deeply indebted to God Almighty, the giver of all wisdom, knowledge

and understanding without whom I would have achieved nothing at all.

Finally to my Institution based supervisor MR. HAMZA ALIU for his

support and to my other friends and colleagues. Thank you all I am highly
grateful.

iii

ABSTRACT
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This Industrial Report presents the experience garnered during my Six
months of Industrial Training undertaken at Carliza Hotel. 3c Marine Road Apapa
Lagos.

My training was on Omega R.M.S (Point of Sale) which is designed for

hotel and hospitality industry.

I acquired practical knowledge on how to install Omega POS, how to

setup menu, how to punch order, how to void order and backup end of day.

This report discuses the technical skills gained during the training period
and justifying the relevance of the scheme in equipping students with needed
technical competence to thrive in the real world.

iv

TABLE OF CONTENTS
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Title page i

Certification ii

Dedication iii

Acknowledgement iv

Abstract v

Table of Content vi

CHAPTER ONE: INTRODUCTION TO TRAINING PROGRAMME

1.1 Purpose of Training

1.2 Objectives of the Program to Student

CHAPTER TWO: DESCRIPTION OF THE ESTABLISHMENT OFTHE

ATTACHMENT

2.1 Brief History of the Establishment

2.2 Objectives of the Establishment

2.3 Organizational Structure Including the Organigram of the

Establishment
CHAPTER THREE AND FOUR: REPORT CLEARLY ON WORK ACTUALLY
CARRIED OUT WITH CLEAR
STATEMENT ON EXPERIENCE GAINED

3.1 Definition of Omega R.M.S (Point of Sale)

3.2 How to Setup menu

3.3 Sales Items

4.1 Main Reading

v

CHAPTER ONE
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INTRODUCTION TO TRAINING PROGRAMME

1.0 PURPOSE OF TRAINING

The students Industrial Work Experience Scheme (SIWES) was initiated in

1973 by the Industrial Training Fund (ITF). This was to update practical
knowledge of students in the Universities, Polytechnics and College of
Technology. It was aimed at bridging the gap between the theoretical knowledge
acquired in classes and technical knowledge in the industries by providing
students with opportunities to apply their educational knowledge in real work
situations.

Over the years, SIWES has contributed immensely to building the

common pool of technical and allied skills available to the Nigerian economy
which are needed for the nation’s industrial development.

Furthermore, the place and relevance of SIWES is underscored by the fact

that the scheme contributes to improving the quality of technical skills generally
available in the pool from which employers’ source technical manpower.

It also gives students the opportunity to blend theoretical knowledge

acquired in the Classroom with practical hands-on application of knowledge
required to perform work in the industry. Also, it prepares students for
employment & makes the transition from school to the world of work easier after
graduation.

I undertook my SIWES training at Carliza Hotel Limited which is located at

3c Marine Road Apapa, Lagos State which lasted from August to January, 2017.
(24 weeks).
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1.1 OBJECTIVE OF THE PROGRAMME TO STUDENT

Industrial Training (I.T) provides an avenue for student in an institution

higher learning to acquire industrials skills and experience in their course of
study.

● It will help student to gain increased maturity and understanding of

the workplace

● The program teaches the student on how to interact effectively with

other workers and supervisors under various conditions in the
organization

● The students will have chance to evaluate companies for which

they might wish to work

● It expose students to work methods and techniques in handling

equipment and machines that may not be available in educational
institution.

CHAPTER TWO
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DESCRIPTION OF THE ESTABLISHMENT OF THE ATTACHMENT

2.1 BRIEF HISTORY OF THE ESTABLISHMENT

The establishments named Carliza Hotel limited is located at No 3c Marine

Road Apapa Lagos. The Carliza Hotel was established in 2008. It is a private
owned established by the managing director, Robert Elias. The establishment is
in corporate with 6 major buildings such as Kitchen/Restaurant, Lodging centre,
Bush bar, Laundry and gymnastic house.

2.2 OBJECTIVES OF THE ESTABLISHMENT

The Major Areas of Operations undertaking By the Establishment are;

1. To provides a lodging centre for individual and corporate.

2. For invent planning and social function organizing centre.
3. Provides laundry services.
4. Provide gymnastic house for exercises and watch of weight.
5. Its kitchen provides food and other edible substance for human
consumption.

2.3 ORGANIZATIONAL STRUCTURE OF THE ESTABLISHMENT

The Various Departments/Group/Sections in the Establishment and their

Function:
1. Managing Director (MD): The Managing Director is the decision maker, he
says what happen in the establishment and other staff takes order from
him. He is the one that finances the company and assign payment for
staffs.
2. General Manager: The General Manager is the second in command. She
is the most senior employee in the company. The manager reports directly
to the Managing Director, he is responsible for the overall strategy,
planning coordination and management of business affairs of an
organization.
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3. Supervisor: The supervisor supervises the work been done in the various
sections, he tries to find out where wrongs are been done and does
correction where necessary, and penalizes when necessary.
4. Accountant: The Accountant is in charge of keeping records of all the
expenditure and income earned in a company and responsible for
payment of workers.
5. Point of Sales: The Point of Sale is the people giving information to the
kitchen on what to prepare and serve by customers.
6. Chef: The Chef is the most senior cook in the hotel, she gives directives to
the other cooks, and he is in charge of the activity that takes place in the
kitchen.
7. Head of Reception: The Head of Reception is in charge of the activities
that is been run in the reception.
8. Head of House Keeping: The Head of House Keeping is in charge of the
activities in the rooms, he makes sure that things are the way they should
be in the various rooms.
9. Cook: The cook specialize in various duties like producing, manufacturing,
preparing different dishes to the hotel.
10. Assistance head of Reception: The Assistant Head of Reception; takes
charge when the head of receptionist is absent.
11. Cleaners: The Cleaner keeps the environment tidy, they clean the rooms
and other places, they cut grasses, sweep and wash the places.
12. Dry Cleaner: The Dry Cleaner, washes, dry and irons the clothes of
quests, they also wash the towels and bed spreads used in the rooms.
13. Chief Security: The Chief Security makes sure that there is enough
security, he directs the security people on how to be on alert.
14. Security Men: The Security Men guards the environment and makes sure
that there is enough security.
15. Electrician: The Electrician repairs all the electrical appliances, and
services the worn-out ones.
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16. Plumber: The Plumber’s repairs and fix things such as water pipes, toilet,
sinks etc.
17. Barman: The Barman serves the drinks to customers.

CHAPTER THREE AND FOUR

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REPORT CLEARLY ON WORK ACTUALLY CARRIED OUT WITH CLEAR

STATEMENT ON EXPERIENCED GAINED

My having the true facts about the practice carried out at carliza hotel has
exposed me to a lot of great experience after participating majorly as a source of
assistance in various section mostly in the point of sale section by using the
software named as Omega R.M.S (Point of Sale) which designed for hotel and
hospitality industry to helps manage and run your business whatever the type of
restaurant you have.

I acquired practical knowledge on how to install Omega POS, how to

setup menu, how to punch order on the screen, how to void order and backup
end of day.

Finally I can use Omega Point of Sale to make an order, setup menu, void
order and print receipt for a customer, fix price, transfer table, and back up end of
day etc.

3.1 DEFINITION OF OMEGA R.M.S (POINT OF SALE)

Omega R.M.S (Point of Sales) Is an advanced solution for the hotel and
hospitality industry, is also a tool that helps you take the right decision to increase
your sales figures and reduce your operations cost.

The Point Of Sale gives you the flexibility you need to perform your day to
day operations and help you manage and run your business whatever the type of
restaurant you have. Any transactions made at the point of sale will automatically
update your stock.

3.1.1 ICONS AND MEANINGS

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You will find below a set of function keys located on the toolbar of Omega R.M.S
(Point of Sale) screen

● FIRST: Takes you to the first recorded entry.

● PREVIOUS: Takes you to the entry previous to the selected one.

● NEXT: Takes you to the entry next to the selected one.

● LAST: Takes you to the last recorded entry.

● NEW: Records a new entry.

● SAVE: Saves the recorded entry.

● DELETE: Deletes the selected entry.

● EXIT: Exits from the screen.

3.2 HOW TO SETUP MENU

To begin the setup, click on the Setup Menu.

By clicking on the Setup menu, the following functions display:

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The first part of the Setup menu is dedicated to define all categories,
divisions, groups and sales items that can form a menu in a restaurant.

The second part of the Setup menu is dedicated to define menus, screens
and void reasons in the restaurant.

The third part of the Setup menu is dedicated to define the Customers of
the restaurant.

The Fourth part of the Setup menu is dedicated to define the Company
information with all details.

3.2.1 CATEGORIES

Menus are divided into categories. For example: Beverages, Food and
Tobacco are common categories used by restaurants.

To create a category:

1. Choose the “Categories” option from the Back office Setup menu. A sub-
screen will display:

2. Click New then Enter the Description of the category (Ex: Food) then
press Save to record the newly entered category.

To update the description of an existing category, simply choose this category

from the “Find” drop down menu then enter the new description and click “Save”.
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3.2.2 DIVISIONS

The “Divisions” option from the Back Office Setup menu allows you to
group items into divisions. For example: Soft drinks, Main course and Desserts
are common division types used by restaurants.

To create, modify or delete divisions follow this Step:

1. Choose the “Divisions” option from the Setup menu. The Divisions screen
displays:

On the left side of the screen, you find a scroll-down menu displaying a list of all
divisions previously recorded next to their correspondent I.D numbers.

2. Click on any division from the scroll-down menu, the correspondent

division I.D, name and related category appear simultaneously in the three
boxes at the right side of the screen. You can then modify the existing
division.
3. If you are creating a new division, click on New, fill in a new Division I.D,

choose a division name which corresponds to your menu and select the
corresponding Category Name from the drop down menu next to
“Category Name” field. Clicking the small icon next to Category Name
drop down menu reopens the “Categories” sub-screen allowing you to
create a new category.
4. Click the “Save” button.
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To delete a division:

1. Make sure you have opened the right division to delete.

2. Click the “Delete” button
3.2.3 GROUPS

The “Groups” option from the Back Office Setup menu allows you to
create groups of sales items. For Example: White Wine, Red Wine, Soft drinks,
Fish Dishes, Desserts are common group types used by Restaurants.
To add a group
1. Click the Group button at the bottom of the screen, a list appears
available for groups selection.

2. Click on the empty box you wish the group to fit in on the right portion of
the screen.
3. Select the group you wish to add from the list of available groups at the
left portion of the screen.
4. A color form displays for you to choose the corresponding color.
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5. You can repeat these steps until all your groups are in places.
6. 6- Click the “Save” button at the bottom of the screen.
To delete a group:

1. Make sure you have opened the right group to delete.

2. Click the “Delete” button located on the toolbar.
3.3 SALES ITEMS
Creating your sales items. The “Sales Items” option from Omega Back
Office, Setup menu allows you to gain access to the sales items that form a
menu. You must configure separate sales items for each menu and assign all
sales items and sales item modifiers to a group.
To add sales items; follows this step:
1. Click on the Item button at the bottom of the screen.
A list of all available groups is displayed. Click on the corresponding
group, a list of all related items is displayed.
2. Click on the box you wish the item to fit in on the right portion of the
screen.
3. Select the item you wish to add from the left portion of the screen.
4. A color form displays for you to choose the corresponding color.
5. You can repeat these steps until all your items are in places.
6. Click the “Save” button at the bottom of the screen.
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3.3.1 MENU SCREENS
After creating your sales items, you need to create the screens to appear
on the P.O.S ordering screens. By clicking on “Screens” from Omega Back
Office, Setup menu, the following form appears:

This option allows you to create screens for your Point of Sale use. Type a
name for the screen that you want to display on the workstation and then click on
the “Save” Button. Begin by creating the Main screen and then enter all the other
screen names that you want to display on the main screen. If you choose the
“Auto Generate” option located on the toolbar, the system will automatically
create the screens and the screen setup for you. The key for this option is
OMEGA. You can use the “Picture” button located at the bottom of the screen to
select a bitmap picture for your screen. This picture will appear on the P.O.S
ordering screens as a background to the screen button.

To delete the selected picture, click the “Del picture” button.

To add a screen
1. Click the Screen button at the bottom of the screen, a list of all available
screens is displayed.
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2. Click on the box you wish the screen to fit in on the right portion of the
screen.
3. Select the screen you wish to add from the left portion of the screen.
4. A color form displays for you to choose the corresponding color.
5. You can repeat these steps until all your screens are in places.
6. Click the “Save” button at the bottom of the screen.

Note: The screens that show when you click the Screen button are the same
screens that appear in the Screen list Selection window.
On the ordering stage when choosing a screen, the list of items related to
this screen will appear on the screen.
● To delete a group, item or screen, click on the corresponding box then
click the “Clear item” button at the bottom of the screen.
● To delete all the contents of a menu or screen, access the corresponding
menu or screen then click the “Clear screen” button at the bottom of the
screen.
● To delete the background picture of a group, item or screen, click the
“Clear All Pictures” button.
● To change the color of a group, item or screen, click on the corresponding
box then click the “Color” button at the bottom of the screen. The system
will display a window containing all different colors. Click on the color you
wish the box to display, then click the OK button.
● To save the modifications done, click the “Save” button at the bottom of
the screen.
● To exit the menu or screen you have accessed, click the “Back” button at
the bottom.
3.3.2 SCREEN SETUP
The “Screen Setup” function allows you to setup the menu portion of the
Order Entry screen. Using the Screen Setup function, you may add or modify the
menus layout on the order entry screen. When you click the Screen Setup button,
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the Screen list Selection window is displayed containing the Menus or screens
available for selection.

To Exit this window, click the Exit button.

To access a menu or screen, click on its name. The system displays the
menu or screen, like the menu on the order entry screen.
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3.3.3 VOID TABLE
The “Void Table” function allows you to cancel an entire opened table or
delivery order. When you click this option, a form displays for you to enter the
number of the opened table or pending delivery order that you wish to void.

Enter the corresponding number then press “Enter”.

A window displays with a list of available void reasons:
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Select the corresponding reason and a message box will pop up to
confirm the void: “Table Deleted”. Click OK to finish the void

Note: If the number you entered refers to a table or delivery order that does not
exist, the following message will display: “Table does not exist”. When a table is
voided, the system generates a Cancellation Receipt with a serial number that
begins with 20,000,000. If you want the system to print this Cancellation Receipt,
you need to activate the “Void Receipt” option from Omega back Office, System
Configuration, Configuration, “Printers”. You can create the Void Reasons from
Omega Back Office, Setup, “Void Reason”.
4.1 MAIN READING
The Main Reading Report is used to compile the sales of all servers. Once
you open the Main Reading from the P.O.S, Functions, a message appears
informing you how many tables and delivery orders are still opened.
The Main Reading shows the “First order” and “Last order” date and time,
the “First and Last invoice numbers”, the “number of customers”, the “Grand
Total”, the “Tax”, the “Service”, the “Discount”, the “Paid in” and “Paid out”
amounts, the “Net Total + Paid in – Paid out”= (Grand Total - Discount + Paid in –
Paid out), the “No Sales” number = How many times the cash drawer was
opened without any sales transaction, the “Subtotal”=(Grand Total – Service –
tax), the “Average Check”= Average sales per customer , the “Net Sales”=(Grand
Total-Discount), the “Summary of payment”, the “Summary of Paid in and Paid
out”, the “Total Payment” (where the Credit sales are omitted), “Summary of
Sales by category, divisions, groups and items”, “Summary of voids”, “Item
transfer”, “Open tables” at the time you generate this report, “Check list”, “Credit
list”, “Total tips”.
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You can choose to view the exact physical amount of each payment type
in the “Summary of Payment” by activating the option “Show Summary of
Payment as is in Main Reading” from Omega Back Office, System Configuration,
Configuration, “Configuration #2”.
This is important when you collect a tip through “Checks” or “Credit Cards”
and you take out cash money instead from the cash drawer to add them to your
tip money. This Cash amount of money will be deducted from the payment type
selected in the “Main Cash Key” field located inside Omega Back Office, System
Configuration , Configuration , “Configuration#2”, which the system will consider
as the default cash payment type.
The main reading shows also the Cumulative Grand Total; this option will
display the year to day sales in the main reading. This option can be activated
from the Back Office, System Configuration, Configuration, “More” by checking
the option “Show cumulative Grand total at the main reading”.
Printing this report depends on the level of authority of the user. When you
click the Main Reading button, the system will display the reading on screen.
Note: You must generate this report before you perform the End of Day
procedure. The generated report appears as follows:
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At the right side of the report, you find successive buttons:

Sales by Menu: If you click this button, you will add the sales grouped by each
menu to the main reading report.

4.1.1 SERVER REPORT

The Server Report button from the P.O.S, Functions, gives you access to
the reports that only concern a specific server. It is similar to the main reading but
displayed by server. It shows the sales figures related to the server who is logged
in to the system.
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4.1.2 END OF DAY

The “End of Day” is a daily task, which resets your daily sales, and
transfers the sales to the sales history database. This procedure could only be
performed once every 24 hours.
The End of Day operation summarizes all information about the
restaurant’s activity for the day and transfers the sales of the day to the sales
history, so that these sales are added to the reports generated in the Back Office
System. All tables and delivery orders must be closed before the End of Day may
be run.
Note: you must perform this operation on a daily basis.

4.1.2 GENERATE THE MAIN READING REPORT BEFORE EXECUTING HIS

OPERATION.

To run the End of Day, click the End of Day button. If there are opened
tables or delivery orders in the restaurant, a warning message will display: “Close
all open checks and try again”. When you click OK, the system will display the
opened tables or delivery orders numbers.
The End of Day procedure can also be executed without accessing the
Back Office Module. To do so, follow these steps:
Go to Back Office, System Configuration, Configuration and enter, in the
E.O.D. Code field, a code to be used in the End of Day procedure (for example:
1) and click the Save button located on the toolbar. Now, every time you want to
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execute the End of Day procedure, run the Back Office without entering your user
name and password, instead you have to type the E.O.D Code (which is 1) in the
password field and click on the Enter button as follows:

When clicking the Enter button, the system will run the End of Day
Backup Data. This option allows the user to backup his data and send it
automatically to a file located in a Backup. This function is very important and
must be performed on a daily basis.
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CHAPTER FIVE
5.1 PROBLEMS ENCOUNTERED DURING SIWES
There are numerous problems I encountered during my Industrial
Training Programme at Carliza Hotel.
The Major Problems Are:
1. Problem of Securing a Place of Attachment:- I had most of problem
searching for a place of attachment for my Industrial Training because
most of the companies rejected my request giving one reason or the other
that they don’t want IT student.
2. Finance:- The company did not make provision to pay IT student nor do
they draft any allowance, packages so as to lease the expenses for the six
months programme.
3. Inaccessible Machine:- The IT students were not giving the opportunity to
operate most of their machine they will rather ask you to watching them
and learn.
4. Problems of Light:- Light is the major thing an establishment needs for
proper running, and also for comfort of the guest and functioning of the
facilities and equipment in an establishment but the absent of light bring
about discomfort of the guest and poor management of the establishment.
5. Inadequate facilities:- the establishment didn’t provide any
accommodation for the I.T student
5.2 RECOMMENDATION
1. The Industrial Training Fund should compile list of employer’s
available training places for industrial attachment and forward the
list to the coordinating agencies.
2. The company should be willing to accept and encourage student
that are seeking for S.I.W.E.S placement in their company.
3. The company or establishment should also grant access to student
to make use of their machine to know how to operate and make
use of their machineries
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4. The company should pity student by providing small allowance
package to help them finance themselves during their Industrial
Training programme.
5. The establishment should provide adequate facilities to make the
programme enjoyable for student.
6. The company or the establishment should do something about their
light so that it will not disappoint them when they are making use of
it.
5.3 CONCLUSION
In conclusion I am saying that S.I.W.E.S programme should be lasted to a
period of eight months in order to learn, acquire more practical experiences that
will help me as a student and also in life. My Industrial Training was very
educative and enjoyable because the programme exposed me to learn many
things and to be self reliance without depending on anybody.
5.4 SUMMARY
Student Industrial Training Scheme (SIWES) provide student with
appreciable skills designed to expose or equip them with real life working
experience. Student gain increased maturity and understanding of the workplace
and a better understanding of your own career goals and for the progress of the
nation.
This report contains and gives a detailed explanation of all the activities
carried out by me; Balogun Issa Abdulrazaq at Carliza Hotel company in Apapa
Lagos State.
The report explains briefly the details of all the activities with each project
been involved and outlined under each chapter. Chapter one started with
introduction to training programme, objectives of the programme to student.
Chapter two talks about the establishment, different sections and their functions.
Chapter three and four explains the activities been carried out during the
programme, finally chapter five being the last chapter highlighted problems,
recommendation, conclusion, then the report was concluded with summary.
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REFERENCE
●Mafe, O. A. T. (2009). Guide to Successful Participation in SIWES.
●Company profile. Carliza Hotel retrieved from www.carlizahotel.com
●Omega Restaurant Management System user manual www.omegapos.com
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