SIWES Report for Hospitality Management: Full Guide, Structure, Work Done and Sample
A complete SIWES report guide for Hospitality Management students. Includes full chapters, work done in hotel departments, organisational structure, challenges, recommendations, and a detailed sample to help you write a professional SIWES report.
The SIWES program is an essential part of the academic journey for Hospitality Management students. Hotels, restaurants, resorts, event centers, and other hospitality businesses rely on hands-on experience to prepare students for real workplace responsibilities. Schools expect a well-organized SIWES report that clearly explains the work students performed, the skills they gained, and the challenges they faced.
This article provides a complete guide for Hospitality Management students looking to write their SIWES report. You will find the correct format, chapters, departmental activities, examples of work done, challenges, recommendations, and a full sample to use as a reference.
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What SIWES Means for Hospitality Management Students
SIWES stands for Student Industrial Work Experience Scheme. It gives students the opportunity to experience real workplace situations outside the classroom.
For Hospitality Management students, SIWES provides exposure to:
- Customer service
- Front office operations
- Housekeeping
- Food production and safety
- Restaurant and bar service
- Laundry management
- Communication and teamwork
This experience prepares students for careers in hotels, restaurants, resorts, cruise services, and travel companies.
Standard SIWES Report Structure for Hospitality Management
Most schools follow a five-chapter structure. Here is the format you should use:
| Chapter | Focus |
|---|---|
| Chapter One | Introduction to SIWES, aims, objectives, and benefits |
| Chapter Two | Overview of the establishment |
| Chapter Three | Work done in core hospitality departments |
| Chapter Four | Work done in support units and skills gained |
| Chapter Five | Summary, challenges, recommendations, and conclusion |
Chapter One
Introduction
The Student Industrial Work Experience Scheme helps students apply classroom knowledge in real work situations. Hospitality Management is a practical field, so SIWES allows students to understand how hospitality organizations operate, interact with guests, and follow professional standards.
Aims and Objectives
- Expose students to real hospitality service.
- Apply theoretical knowledge in practice.
- Develop skills in Front Office, Housekeeping, Food and Beverage, and Kitchen departments.
- Improve teamwork, courtesy, and communication skills.
- Prepare students for entry-level hospitality positions.
Importance of SIWES
SIWES gives students experience they cannot get from textbooks. It helps them understand how hotels function, what guests expect, and how staff coordinate to deliver excellent service.
Chapter Two
Overview of the Organisation
This chapter describes the hotel or hospitality establishment where the training took place.
Name and Location
Provide the official name, address, and a short description of the facility.
Example:
The training was conducted at Grand Crest Hotel, located at Plot 15 Marine Road, Lagos. It is a three-star hotel with 45 guest rooms, a restaurant, a bar, a gym, and a laundry unit.
History and Background
Describe when the hotel started, the type of clients it serves, and its growth over time.
Vision and Mission
Include the company’s vision and mission if available.
Departments in the Hotel
Most hotels have:
- Front Office
- Housekeeping
- Food and Beverage
- Restaurant
- Bar
- Kitchen
- Laundry
- Maintenance
- Human Resources
- Security
- Accounts
Organisational Structure
This shows the hierarchy in the hotel.
Example:
General Manager → Assistant General Manager → Front Office Manager → Food and Beverage Manager → Executive Housekeeper → Chef → Restaurant Supervisor → Receptionists → Waiters → Housekeepers → Laundry Attendants → Kitchen Assistants
Chapter Three
Work Done in Core Hospitality Departments
This chapter describes the tasks you performed in the main hospitality units.
Front Office Department
Duties Performed
- Welcomed guests and handled check-in procedures
- Entered guest details into the system
- Managed reservations and room allocations
- Answered calls and provided information
- Assisted guests during check-out
- Coordinated with housekeeping on room status
- Handled complaints professionally
Skills Gained
- Customer service
- Professional communication
- Record keeping
- Confidence interacting with guests
Restaurant Department
Duties Performed
- Set up tables before service
- Presented menus and took orders
- Served meals and drinks
- Cleared tables and maintained cleanliness
- Recorded sales using POS or order slips
Skills Gained
- Table service
- Order taking
- Time management during busy hours
Bar Department
Duties Performed
- Cleaned and arranged the bar area
- Served beverages
- Recorded drinks issued from stock
- Cleaned glasses and bar tools
- Monitored bar inventory
Skills Gained
- Beverage service
- Stock control
- Guest interaction
Housekeeping Department
Duties Performed
- Cleaned guest rooms and bathrooms
- Changed linens and towels
- Restocked amenities
- Dusted and arranged rooms
- Reported maintenance issues
- Cleaned hallways and public spaces
Skills Gained
- Room cleaning procedures
- Time management
- Safe handling of cleaning agents
- Attention to detail
Chapter Four
Support Units and Experience Gained
Kitchen Department
Duties Performed
- Assisted with food preparation
- Cleaned equipment and work surfaces
- Observed cooking and plating
- Prepared vegetables and ingredients
- Followed hygiene rules
Skills Gained
- Food preparation basics
- Understanding kitchen workflow
- Hygiene and safety practices
Laundry Department
Duties Performed
- Sorted dirty linens
- Operated washing and drying machines
- Ironed clothes and linens
- Folded and arranged laundry
- Delivered clean items to rooms
Skills Gained
- Machine operation
- Stain removal techniques
- Proper laundry management
General Experience Gained
- Improved communication
- Better understanding of guest relations
- Stronger teamwork and multitasking
- Confidence in handling tasks under supervision
Chapter Five
Challenges, Recommendations, and Conclusion
Challenges Encountered
- Long working hours during busy periods
- Handling difficult guests
- Shortage of supplies at times
- Standing for long periods during service
- Transportation issues
Recommendations
- Hotels should provide supervisors to guide SIWES students
- Students should receive basic training before posting
- Schools should monitor students during the training
- Hotels should provide adequate safety materials
Conclusion
The SIWES experience was valuable and helped me understand how hospitality organizations operate. It improved my practical skills, strengthened my customer service knowledge, and prepared me for future career opportunities in the hospitality sector.
Additional Sample SIWES Reports for Reference
For further reading and examples, you can check out these publicly available reports. They are provided for reference and may require signing in to access the full content.
- SIWES Report Submitted to the Department of Hospitality Management – Academia.edu
- Hospitality SIWES Report Olorungbemi Hotel Osogbo – Scribd
- SIWES Report: Practical Insights from Ibeto Hotel Training – Studocu
These examples show how other students structure their reports, document their duties, and present their experience.
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- How to Fill Your SIWES Logbook (Step-by-Step)
Final Notes
This guide on “siwes report for hospitality management” gives you everything you need to write a complete, professional report. You can follow the structure, departmental breakdown, and examples to create your own high-quality SIWES report.
