Dear readers.
This week we finished with our junior management course and moved on to the working weekend. I was supposed to be working at RG this weekend but Elsie asked me to help out in reception as I did well there and they needed more people to help guests.
On Friday we dd welcoming at the caravan park to welcome guests and to serve them pancakes and tell them about our activities that we offer this weekend. We worked from one o'clock until nine and packed up all our equipment to go home and rest for the next day.
On Saturday I was working in reception helping guests with the booking of activities and settling sales. The day was not as busy as I expected because the farm was full but it was still ongoing business. We did cash up at 5 o'clock and I did the evaluations of the previous weekend and week. I also did the recons of the week and weekend that had passed.
On Sunday we only worked until 3 o' clock but the day was still busy. We checked out guests, handled complaints, reported the things that had gone wrong in the chalets and the things that had been broken or missing and we did our own cash up's.
Monday I was back at RG and we received time to work on our POE's and work on our blogs. This is my last day before going on leave until the 20th of December and the time off is well appreciated because I will be using it to go on a week holiday with my family and to work on my files and do the final touches to finish them off.
Sunday, November 27, 2011
Thursday, November 24, 2011
Marketing and sales
Dear readers.
We did marketing and sales on our last day with Dirk and he let us watch a video starring Bryan Jude. He explains the most important skills and communication needed when making a sale. Keep it short and to the point also keeping the clients interest.
We did a presentation on The theory of selling, Understanding the customer, Developing basic selling techniques and Effective communication in selling situations.
Our group received understanding the customer and so we broke up the theory and each team member had their own task, to explain the piece to the rest of the class and also explain why it is applicable to understanding the customer.
The points of discussion were:
We did marketing and sales on our last day with Dirk and he let us watch a video starring Bryan Jude. He explains the most important skills and communication needed when making a sale. Keep it short and to the point also keeping the clients interest.
We did a presentation on The theory of selling, Understanding the customer, Developing basic selling techniques and Effective communication in selling situations.
Our group received understanding the customer and so we broke up the theory and each team member had their own task, to explain the piece to the rest of the class and also explain why it is applicable to understanding the customer.
The points of discussion were:
- The process a customer goes through in order to make a buying decision.
- The difference between features and benefits when trying to sell a product.
- The different motives when it comes to buying something.
- The different ways of asking questions to help understand customer needs.
Conflict handling
Dear readers.
Today we are talking about conflict handling and how to manage it correctly. We received a test that will use your answers to determine the type of style you will use to resolve conflict.
The options are:
We received a booklet on conflict management and worked through it as self study. Firstly it explains the theory of conflict, then how to prevent it, Also effective communication skills for conflict situations and lastly the resolution of conflict.
It was very interesting to see how a situation can get out of hand and then the steps you can take to ease the situation and resolve the problem. The role plays were very enlightening and we learnt a lot about ourselves and how we differ.
Today we are talking about conflict handling and how to manage it correctly. We received a test that will use your answers to determine the type of style you will use to resolve conflict.
The options are:
- Collaborator: Both assertive and cooperative. Win\win ito relationship and the task at hand.
- Controlling: Assertive and uncooperative.Win lose ito relationship and the task at hand.
- Accomodating: Unassertive and cooperative.Yield lose\win ito relationship and the task at hand.
- Avoiding: Unassertive and uncooperative. Leave-lose\ win ito relationship and the task at hand.
- Compromising: Intermediate in both assertiveness and cooperativeness. Mini-win\mini-lose ito relationship and the task at hand.
We received a booklet on conflict management and worked through it as self study. Firstly it explains the theory of conflict, then how to prevent it, Also effective communication skills for conflict situations and lastly the resolution of conflict.
It was very interesting to see how a situation can get out of hand and then the steps you can take to ease the situation and resolve the problem. The role plays were very enlightening and we learnt a lot about ourselves and how we differ.
Workplace management and leadership skills programme
Dear readers.
Today we have started with our junior management course and our facilitator is the son of our principal at the academy, Dirk Reinekke. He is a very friendly and outgoing person and he does his job very well. He first gave us a program of the day to see where we stand with ourselves. You can't manage others around you without knowing yourself first. We reflected on what we have learnt in 2011, we developed our CV"s, we touched on the subject of conflict management, we spoke about marketing and sales management and lastly people management.
The ice-breakers were fun because we could see where we should try and improve especially in communication with others. We had to explain to group members how to draw a picture without looking at them and without them seeing the picture and our group won! Our picture was best spaced and everything looked similar to the original. We discussed our courses, People skills, Workplace skills, Problem solving skills, personal strengths and weaknesses. Through reflecting on all of these things we could set up our CV with ease.
Today we have started with our junior management course and our facilitator is the son of our principal at the academy, Dirk Reinekke. He is a very friendly and outgoing person and he does his job very well. He first gave us a program of the day to see where we stand with ourselves. You can't manage others around you without knowing yourself first. We reflected on what we have learnt in 2011, we developed our CV"s, we touched on the subject of conflict management, we spoke about marketing and sales management and lastly people management.
The ice-breakers were fun because we could see where we should try and improve especially in communication with others. We had to explain to group members how to draw a picture without looking at them and without them seeing the picture and our group won! Our picture was best spaced and everything looked similar to the original. We discussed our courses, People skills, Workplace skills, Problem solving skills, personal strengths and weaknesses. Through reflecting on all of these things we could set up our CV with ease.
Sunday, November 20, 2011
In the workplace
Dear readers.
Now that we have finished all our courses we have been divided into groups that will rotate and work one week in certain courses again to finish up assessments that need to be done and to finish up any tests. This also ensures that there are students at every area during the holidays and that there won't be a shortage on staff.
In between these week sessions our weekends will remain one on and one off and our leave has been allocated according to how many days we have off. I'm very chuffed to say that I have off from the 30th of November to the 20th of December. After your leave you will come back and finish the program until the 13th of January and on the 20th of January we will be having our graduation function which after we will have off until the 6th of February to start our second year training.
My first allocated week was in Accommodation (ssb) and it was fun to catch up with all the ladies and help with the filing. We filed a few invoices the first day and as the week progressed we had to re-do a new makhato house because it is new in the rental pool and needs to be correct according to Sondela standards.
The loft of the house containing two single beds.
One of the two rooms housing a queen sized bed.
The kitchen took a lot of time as it has a lot of little pieces that build up to make one big puzzle.
We had to load and unload everything making sure nothing breaks or damages during the trip.
Now that we have finished all our courses we have been divided into groups that will rotate and work one week in certain courses again to finish up assessments that need to be done and to finish up any tests. This also ensures that there are students at every area during the holidays and that there won't be a shortage on staff.
In between these week sessions our weekends will remain one on and one off and our leave has been allocated according to how many days we have off. I'm very chuffed to say that I have off from the 30th of November to the 20th of December. After your leave you will come back and finish the program until the 13th of January and on the 20th of January we will be having our graduation function which after we will have off until the 6th of February to start our second year training.
My first allocated week was in Accommodation (ssb) and it was fun to catch up with all the ladies and help with the filing. We filed a few invoices the first day and as the week progressed we had to re-do a new makhato house because it is new in the rental pool and needs to be correct according to Sondela standards.
Food and beverage week 3
Dear readers.
My last week of food and beverage and we are all moving on to new horizons. This last week we have been busy with routine procedures, cleaning the restaurant and waitering. My second last day I wrote a test on pre-service procedures and got 88%. We working the weekend set up for vleis vreters, bring and braai, Sunday lunch and the Monday night buffet. This is pretty much the same set up but it is a lot of work that needs to be done and the preparation also needs time to complete.
On my last day I was assessed and it went very well being declared competent and all... This department will be missed for the interaction with the guests and purely the tips. This was a very in detail, up close and personal experience with the food and beverage department and I can now with confidence prep for any conference and waiter with a smile and do a successful job as well.
My last week of food and beverage and we are all moving on to new horizons. This last week we have been busy with routine procedures, cleaning the restaurant and waitering. My second last day I wrote a test on pre-service procedures and got 88%. We working the weekend set up for vleis vreters, bring and braai, Sunday lunch and the Monday night buffet. This is pretty much the same set up but it is a lot of work that needs to be done and the preparation also needs time to complete.
On my last day I was assessed and it went very well being declared competent and all... This department will be missed for the interaction with the guests and purely the tips. This was a very in detail, up close and personal experience with the food and beverage department and I can now with confidence prep for any conference and waiter with a smile and do a successful job as well.
Monday, November 7, 2011
Food and beverage
Dear readers.
My first weekend at F&B and it went well, although you can't have a weekend without mistakes...
Herewith follows the things that should not happen in the business.
3. As we are working in a 4star reserve people ask for simple things that even we expect the reserve to have such as sharp knives and teaspoons. Enough of it to cover a conference or a function but that we soon had to realize was not true. And so it was very embarrassing to have to tell a guest that we do not have any sharp knives available at this moment.
4. When trying out a new system in the workplace you need to consider all the possibilities of the things that could go wrong first before trying to implement the plan. People tend to take their own idea and implement it and then in the end it turns into chaos.
5. Make your restaurant waterproof if not under a safety cover. The restaurant hes been in existence for more then 20years and it rains every year but still nothing has been done to better the situation. Every time it rains the whole floor is under water and needs to be covered in towels and mopped up as quick as possible to prevent someone from slipping. The wholes in the roof leak every time it rains and nothing has been done about it ever.
6. Also when working you need to clean as you go no matter how busy it gets. No one can work efficiently when the floor is under milkshake and syrup. Everybody slips over it and goes on with their own tasks but no one cleans it up to prevent someone from getting hurt.
So that was my weekend and these problems need to be addressed asap. Just hope management realizes the importance of these short notes.
My first weekend at F&B and it went well, although you can't have a weekend without mistakes...
Herewith follows the things that should not happen in the business.
- When having a meeting between staff of all races and ages it is important not to stick to a language that only a certain section of the staff can understand. Speak English as it is an international language that everyone can understand and then follow the tasks given throughout the meeting.
3. As we are working in a 4star reserve people ask for simple things that even we expect the reserve to have such as sharp knives and teaspoons. Enough of it to cover a conference or a function but that we soon had to realize was not true. And so it was very embarrassing to have to tell a guest that we do not have any sharp knives available at this moment.
4. When trying out a new system in the workplace you need to consider all the possibilities of the things that could go wrong first before trying to implement the plan. People tend to take their own idea and implement it and then in the end it turns into chaos.
5. Make your restaurant waterproof if not under a safety cover. The restaurant hes been in existence for more then 20years and it rains every year but still nothing has been done to better the situation. Every time it rains the whole floor is under water and needs to be covered in towels and mopped up as quick as possible to prevent someone from slipping. The wholes in the roof leak every time it rains and nothing has been done about it ever.
6. Also when working you need to clean as you go no matter how busy it gets. No one can work efficiently when the floor is under milkshake and syrup. Everybody slips over it and goes on with their own tasks but no one cleans it up to prevent someone from getting hurt.
So that was my weekend and these problems need to be addressed asap. Just hope management realizes the importance of these short notes.
Food and beverage week 2
Dear readers.
So it's week two at F&B and this is the week I need to learn as much as possible before my working weekend. Every day during this week we only do routine jobs, the cleaning of the restaurant, mise-on-place and doing the dishes. Basically cleaning as you go and making sure that everything is done before the start of a busy weekend.
Friday 4\11\11
I worked late shift so I only went in at 13:00. We set up for welcoming and served pancakes, wine and juice to the arriving guests until 20:30 because of the storm. We had to pack away all the tables and chairs and get all the important equipment out of the rain. I also had to take pancakes to the caravan park because the chef ran out. And the fun part of all this? Getting sopping wet and taking back the quad bikes to the adventure centre in the rain.
Saturday 5/11/11
This morning we started early to take out drink orders and to set up for the breakfast group. We attended to their needs and took their drink orders. We also gave them a cold breakfast with coffee and tea and then we took their egg orders for the hot breakfast. We received a nice tip each and we had to clear up the table and chairs as well as pack away the table and table cloth used. We then set up for the vleis vreters event that night. We had to set up the tables and chairs, the table cloths and the mise-on-place for the function. When the guests arrived we helped them find their seats and we took their drink orders. We each had two tables and cleared the dishes when finished eating and drinking. At the end of the night we had to pack up the tables again and put away the chairs.
Sunday 6/11/11
We set up for Sunday lunch first thing this morning. I also helped in the cocktail bar and the bistro to prepare drinks for the waiters to take out to the guests. When the lunch started we helped the guests find their seats and we took their drink orders. After the lunch we had to clear up and pack away the tables and chairs in the hoender hok and in the hall. We then did the mise-on-place for the next day and went to the 15:00 meeting with the rest of the staff and MOD. At this meeting we discuss the problems that occurred during the weekend and the situations that could not be fixed or that made the job difficult.
All and all it was a very busy weekend and my body is definitely feeling the hard work but it was definitely fun and I loved the experience. I also now know how the system works on the computer and how to ring up bills. And the fun part about it all? The tips were great!
So it's week two at F&B and this is the week I need to learn as much as possible before my working weekend. Every day during this week we only do routine jobs, the cleaning of the restaurant, mise-on-place and doing the dishes. Basically cleaning as you go and making sure that everything is done before the start of a busy weekend.
Friday 4\11\11
I worked late shift so I only went in at 13:00. We set up for welcoming and served pancakes, wine and juice to the arriving guests until 20:30 because of the storm. We had to pack away all the tables and chairs and get all the important equipment out of the rain. I also had to take pancakes to the caravan park because the chef ran out. And the fun part of all this? Getting sopping wet and taking back the quad bikes to the adventure centre in the rain.
Saturday 5/11/11
This morning we started early to take out drink orders and to set up for the breakfast group. We attended to their needs and took their drink orders. We also gave them a cold breakfast with coffee and tea and then we took their egg orders for the hot breakfast. We received a nice tip each and we had to clear up the table and chairs as well as pack away the table and table cloth used. We then set up for the vleis vreters event that night. We had to set up the tables and chairs, the table cloths and the mise-on-place for the function. When the guests arrived we helped them find their seats and we took their drink orders. We each had two tables and cleared the dishes when finished eating and drinking. At the end of the night we had to pack up the tables again and put away the chairs.
Sunday 6/11/11
We set up for Sunday lunch first thing this morning. I also helped in the cocktail bar and the bistro to prepare drinks for the waiters to take out to the guests. When the lunch started we helped the guests find their seats and we took their drink orders. After the lunch we had to clear up and pack away the tables and chairs in the hoender hok and in the hall. We then did the mise-on-place for the next day and went to the 15:00 meeting with the rest of the staff and MOD. At this meeting we discuss the problems that occurred during the weekend and the situations that could not be fixed or that made the job difficult.
All and all it was a very busy weekend and my body is definitely feeling the hard work but it was definitely fun and I loved the experience. I also now know how the system works on the computer and how to ring up bills. And the fun part about it all? The tips were great!
Thursday, November 3, 2011
Food and beverage
Dear readers.
This week went well and I have learn't how to make a few drinks and how to serve a table of guests. At first I shadowed one of the waiters and helped her with the order to get the hang of the whole system. So now I know how to make a milkshake, cuppochino, normal coffee, cola tonic and lime and passion fruit and lemonade. There definitely is still a lot more drinks to learn but I will learn them this weekend as it is my first working weekend in food and beverage.
The coffee station where filter coffee is made and the milk is foamed.
The milkshake station where milkshakes are made of different flavors. The cream is also whipped with this machine on the left. On the right is the coffee brewer.
The bar is always fully stocked to serve any drink required.
I have heard that it gets quite busy and you need to keep level headed but I am loving the experience and the fact that we learn how to work with people and how to handle difficult situations. I will definitely be reporting after this weekend and hopefully it will be good news.
See you next week!
This week went well and I have learn't how to make a few drinks and how to serve a table of guests. At first I shadowed one of the waiters and helped her with the order to get the hang of the whole system. So now I know how to make a milkshake, cuppochino, normal coffee, cola tonic and lime and passion fruit and lemonade. There definitely is still a lot more drinks to learn but I will learn them this weekend as it is my first working weekend in food and beverage.
I have heard that it gets quite busy and you need to keep level headed but I am loving the experience and the fact that we learn how to work with people and how to handle difficult situations. I will definitely be reporting after this weekend and hopefully it will be good news.
See you next week!
Food and beverage
Dear readers.
So now I know how to make a few dishes without a microwave and it's time to move on to a new course. It's called Food and Beverage and it consists of the managing, cleaning and working in the restaurant called Piccinini's. This is Sondela's one and only famous restaurant where the service is great and the food extraordinary.
Our F&B mascot!
Piccininis restaurant.
The week started off by explanations of the different sections and how the machines work. I still have to learn how to make the different hot and cold beverages but it will come with time. An everyday routine that we do is taking out the chair cushions, cleaning the coffee station and making issues of the products that we short or running low on, sweeping and mopping the floors and doing the mise-on-place in the kitchen. That consists of rolling the cutlery in serviettes and putting out the sauces to check if they need refilling ect.
At the moment it is going slow but in this case slow is good...
So now I know how to make a few dishes without a microwave and it's time to move on to a new course. It's called Food and Beverage and it consists of the managing, cleaning and working in the restaurant called Piccinini's. This is Sondela's one and only famous restaurant where the service is great and the food extraordinary.
The week started off by explanations of the different sections and how the machines work. I still have to learn how to make the different hot and cold beverages but it will come with time. An everyday routine that we do is taking out the chair cushions, cleaning the coffee station and making issues of the products that we short or running low on, sweeping and mopping the floors and doing the mise-on-place in the kitchen. That consists of rolling the cutlery in serviettes and putting out the sauces to check if they need refilling ect.
At the moment it is going slow but in this case slow is good...
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