UNIVERSITY OF ENERGY AND NATURAL

RESOURCES(UENR)

SCHOOL OF NATURAL RESOURCES

DEPARTMENT OF ECO-TOURISM,RECREATION
AND HOSPITALITY

NAME: SARAH AFARI

INDEX: UEB2016923

PROGRAM: BSC HOSPITALITY MANAGEMENT

COURSE: INFT 451 INDUSTRIAL ATTACHMENT

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 Contents
PREFACE ........................................................................................................................................................ 3
DEDICATION .................................................................................................................................................. 4
CHAPTER ONE: .............................................................................................................................................. 5
INTRODUCTION ............................................................................................................................................. 5
Background ............................................................................................................................................... 5
Functions of Luxury Touch Hotel .............................................................................................................. 6
Vision and Mission Statements ................................................................................................................. 8
Organizational Structure of the Company ................................................................................................ 9
CHAPTER TWO ............................................................................................................................................ 14
OBJECTIVES OF THE INTERNSHIP ................................................................................................................. 14
CHAPTER THREE: ......................................................................................................................................... 15
ACTIVITIES DURING THE INTERNSHIP ......................................................................................................... 15
CHAPTER FOUR: .......................................................................................................................................... 17
SKILLS AND KNOWLEDGE ACQUIRED .......................................................................................................... 17
CHAPTER FIVE: ............................................................................................................................................ 18
CHALLENGES ENCOUNTERED...................................................................................................................... 18
Technical Obstacles................................................................................................................................. 18
Operational Challenges ........................................................................................................................... 18
CHAPTER SIX:............................................................................................................................................... 19
CONCLUSION AND RECOMMENDATIONS................................................................................................... 19
Conclusion ............................................................................................................................................... 19
Recommendations .................................................................................................................................. 19

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 PREFACE

The industrial attachment forms a key component of the academic curriculum at

the University of Energy and Natural Resources (UENR). The attachment is
instituted officially for third years, aiming to provide students with practical
exposure to complement theoretical learning. My six-week attachment at Luxury
Touch Hotel, a leading hotel services provider in Tarkwa.
This report presents an overview of my internship journey at Luxury Touch Hotel.
It highlights the objectives of the internship, the company’s operational structure,
and my weekly activities, alongside the lessons and experiences gained. Working
with Luxury Touch Hotel gave me an opportunity to translate theoretical
knowledge into practical skills in areas like event management ,catering ,house-
keeping, lodging, data management and many more.
Also, this report documents my experiences, tasks, and skills acquired during this
period, as well as the challenges encountered and lessons learned. My time at
Luxury Touch Hotel has significantly enhanced my practical knowledge and
prepared me for future professional endeavors.
Through this internship, I not only developed my technical abilities but also
learned the significance of teamwork and effective communication in achieving
project goals.

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 DEDICATION
This report is dedicated to Almighty God for His unwavering guidance and
blessings throughout my attachment period.
I extend my gratitude to Luxury Touch Hotel for granting me this opportunity and
to my supervisor, for their insightful guidance and mentorship. Special thanks to
the entire team at Luxury Touch Hotel for their support, encouragement, and the
collaborative environment they fostered during my stay.
Lastly, I am deeply thankful to my family, friends, mentors and everyone who
contributed for their continuous encouragement and support which made this
attachment and report a success.

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 CHAPTER ONE:

INTRODUCTION
Background
Luxury Touch Hotel, Tarkwa is the one of the best luxury hotels in the city, offering
a spacious meeting facilities, with ample space for events and meetings. located in
the hills close to Agric hills, luxury Touch Hotel is a true getaway. About five
minutes away from the hotel is the University of Mines and technology, The hotel
has one of the best rooms in Tarkwa, with interiors designed to reflect the warmth
of the Ghanaian people. It features all in all 20 luxury guest rooms elegantly designed
suites as well as a variety of culinary offerings inspired by local and international
flavours. Designed to promote healing and relaxation and good food, The restaurant,
bar and Executive lounge, serve some of the best cuisines in the city, provides a
perfect mix of experiences to meet the needs of our guests. Luxury Touch Hotel
hygiene and safety protocols have been implemented to ensure a healthy and safe
environment for all our guests and employees.

Whether you stay in one of

our bright and airy classic
rooms or one of our stunning
suites you’ll enjoy a safe and
relaxing environment with
efficient and attentive
service. The modern rooms
and suites feature stunning
designs with complimentary Wi-Fi, coffee & tea facilities, flat screen TV’s, desks
and fridges. For a little extra, guests can choose the Executive lounge with private

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check-in and check-out. Enjoy complimentary morning breakfast with the best
freshly baked bread and the best eggs.

Functions of Luxury Touch Hotel

Food and beverage
Serves food and drinks to guests
Includes the kitchen and bakery
A key part of a hotel, as guests need food and drinks during their stay

Front office
Handles guest reservations, check-in and check-out, and room assignments
Provides concierge services
Sets the initial impression of the hotel.

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Sales
Offer rooms, event spaces, and dining services at affordable ,all the rooms
are fully furnished.

Housekeeping
• Ensures the cleanliness, comfort, and security of rooms and public areas
• Helps guests and employees feel safe

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Finance
Manages revenue, occupancy, and special offers
Ensures the smooth financial operations of the hotel
Security
Protects guests and their possessions
Prevents theft and unauthorized access to rooms and common areas

Maintenance
Maintains, repairs, or enhances every aspect of the hotel
Minimizes disruptions to the smooth operation of the hotel
Vision and Mission Statements
Vision
To be a global leader in hotel industry in the region and ghana as a whole and
strives to be recognized as a leading hotel that reinvents its tradition, offering

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excellent products and services while ensuring sustainable economic development
and job stability for employees.
Mission
Aims to provide genuine, heartfelt hospitality and everlasting memories through
unmatched personalized service.
Organizational Structure of the Company
The organizational structure of a hotel is designed to ensure smooth operations,
guest satisfaction, and profitability. The organizational structure of Luxury Touch
Hotel is as follows:
1.Top Management
Owner
• Owns the hotel or provides financial backing.
• Makes major financial and strategic decisions.
Manageress (GM)
• The highest authority in hotel management.
• Oversees all departments, implements policies, and ensures profitability.
• Reports to the owner or corporate office in chain hotels.

2.Front Office Department

This department is responsible for guest reservations, check-ins, check-outs, and
overall customer service.
Front Office Manager
• Oversees reception, reservations, and guest services.
• Ensures smooth operations at the front desk.
Reception / Front Desk Staff

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 • Handles guest check-in and check-out.
• Provides information and assistance to guests.
Concierge
• Assists guests with transportation, restaurant reservations, and
entertainment.
Bell Desk / Porter
• Helps guests with luggage and escorts them to rooms.
Reservations Manager
• Manages room bookings and revenue optimization.
Night Auditor
• Works overnight to reconcile daily transactions and prepare reports.

3. Housekeeping Department
Responsible for cleanliness, maintenance, and overall ambiance of the hotel.
Executive Housekeeper
Manages all housekeeping staff and ensures cleanliness standards.
Housekeeping Supervisors
• Oversees room attendants and ensures room quality.
Room Attendants / Housekeepers
• Clean and maintain guest rooms and common areas.
Laundry Staff
• Handles linen and laundry services.
Public Area Attendants
• Maintain cleanliness in lobbies, restrooms, and other public spaces.

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4. Food and Beverage (F&B) Department
Manages all dining, room service, and banquet operations.
Food & Beverage Manager
• Oversees restaurants, bars, and banquet services.
• Ensures quality food service and guest satisfaction.
Restaurant Manager
• Manages restaurant operations, staff, and service quality.
Executive Chef / Head Chef
• Oversees the kitchen and food preparation.
Sous Chef
• Assists the executive chef in kitchen management.
Cooks and Kitchen Staff
• Prepare meals according to menu and hotel standards.
Waiters / Waitresses
• Serve food and beverages to guests.

Room Service Staff

• Deliver food and beverages to guest rooms.

5. Sales & Marketing Department

Handles hotel promotions, sales, and brand image.
Social Media / Digital Marketing Executive
• Promotes the hotel on online platforms and manages advertising.

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Reservation & Sales Team
• Works on direct bookings and corporate sales.

6. Finance & Accounting Department

Manages hotel revenue, expenses, and financial reporting.
Finance Manager
• Oversees all financial operations and budgets.
Accounts Payable & Receivable Clerk
• Manages payments, invoices, and financial transactions.
Payroll Officer
• Handles salaries, employee payments, and benefits.
Internal Auditor
• Ensures financial accuracy and compliance with policies.

7. Human Resources (HR) Department

Responsible for recruiting, training, and employee welfare.

HR Manager
• Oversees hiring, training, and employee relations.
Training Manager
• Conducts staff training and development programs.
Recruitment Executive
• Manages job postings, interviews, and new hires.
Employee Welfare Officer

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 • Handles employee grievances and workplace policies.

8. Security Department
Ensures the safety and security of guests, employees, and property.
Chief Security Officer
• Oversees all security operations.
Security Guards
• Monitor the hotel premises and ensure guest safety.
CCTV Operators
• Supervise surveillance systems.

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 CHAPTER TWO

OBJECTIVES OF THE INTERNSHIP

The internship aimed to:

• Bridge the gap between theoretical knowledge and practical application.

• Equip interns with practical skills in my areas of study and also enhanced
my operational, and professional skills in a real-world.

• Build confidence in working within professional teams by;

providing exposure to modern practices and service used in hotel industry.

• Build confidence in working within professional teams by;

equipping me with problem-solving abilities and teamwork experience.

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 CHAPTER THREE:

ACTIVITIES DURING THE INTERNSHIP

Week 1
I started with orientation then after my work begins.
Observing kichen operations , cooking , and assisting with meal service.
Mobbing and doing all the necessary cleanings.

Week 2
Serving breakfast
Providing room service.
Taking orders

Week 3
Answering incoming calls
Providing information on guest service
Guest check in and check out.

Week 4
Greeting and welcoming
Making reservations
Assisting guest with ther luggage

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Week 5
Preparation of check in and check out list and receiving guest payment
Keeping guest details
Assigning rooms to guest.

Week 6
Selling food at the restaurant
Washing tea cups and plates
Serving foods to customers.

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 CHAPTER FOUR:

SKILLS AND KNOWLEDGE ACQUIRED

During my internship, I acquired various skills and knowledge, including:

• Customer Service Skills: Improved my ability to interact with guests
professionally, handle complaints, and ensure customer satisfaction.
• Communication Skills: Enhanced verbal and written communication,
particularly in guest interactions and report writing.
• Time Management: Learned to manage time efficiently while handling
multiple tasks in a fast-paced environment.
• Teamwork and Collaboration: Gained experience working with different
hotel departments and coordinating efforts for smooth operations.
• Hotel Management Software: Acquired knowledge in using property
management systems for reservations, billing, and guest check-ins.
• Event Management: Gained exposure to organizing and coordinating hotel
events and banquets.
• Food and Beverage Service: Learned about restaurant operations, table
setting, and serving techniques.

Experiences Gained
Collaborating with a diverse team of professionals.
Delivering high-quality results under tight deadlines.
Exposure to client-facing scenarios, enhancing my communication skills.

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 CHAPTER FIVE:

CHALLENGES ENCOUNTERED

Technical Obstacles
1.Learning to navigate proprietary software with minimal documentation.
Occasional system downtimes affecting workflow efficiency.
2. Managing simultaneous tasks in fast-paced environments.

Operational Challenges
1.Balancing multiple tasks within tight deadlines.
2.Ensuring effective communication across multidisciplinary teams.
3. Occasional delays due to equipment unavailability.

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 CHAPTER SIX:

CONCLUSION AND RECOMMENDATIONS

Conclusion
My internship at Luxury Touch Hotel has been a transformative experience,
offering me insights into the dynamic field of hospitality and manamgement. I am
grateful for the opportunities to learn, contribute, and grow both professionally and
personally. The skills and experiences gained will undoubtedly shape my future
career path.
Recommendations
1. Additional training programs for interns on their operations.
2. Increased availability of the source of entertainment.
3. Organizing weekly feedback sessions to monitor and guide interns’ progress

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