EXECUTIVE SUMMARY

This report contains for chapters as follows. The information about the organization, management of the internship exercise, Findings/observations during the internship, Recommendations and the Conclusion.

MHR was suitable for internship attachment due to well trained and qualified personnels who are willing to be consulted.

While at Mukono Resort Hotel, I acquired the following skills, writing a daily, weekly and monthly reports , verifying orders with the bills made by the cashier, issuing of items to the workers in a way that is acceptable by the organization’s rules and regulations, communication skills, entering information(local and foreign) purchase bills in the computer system, reconciliations etc.

CHAPTER ONE: INTRODUCTION

1.0 INTRODUCTION

The report was made after having internship with Mukono Resort hotel particularly in Finance Department from 1^st February 2021 to march.

This first chapter of the report contains the background of the organization, Vision, Mission, Location, Gender in the organization, Organization structure, and other activities carried out in the organization.

1.1 OBJECTIVES OF THE INTERNSHIP

Students gain knowledge about practical aspects of functioning of the organization on the domestic and foreign market with special emphasis on Finance/Accounting management in public administration, private sector, non-government organization, and other.

To use or apply the knowledge acquired during classroom teaching on trial basis.

To come face to face with and learn from experienced personnel in a work environment.

To acquire knowledge to perform specific tasks and develop problem solving skills in finance management / accounting.

To participate and acquire early exposure to a range of professional activities associated with student’s career focus and work place settings

1.2 SCOPE OF INTERNSHIP

1.2.1 CONTENT SCOPE

The intern intends to provide field of quick response to the public and as well market the activities of the organization. It aims at providing the students with necessary knowledge and skills in line with their field of accounting and finance hence generating practical skills from the various directorate and department of organization.

2.2.2 GEOGRAPHICAL SCOPE

The organization is located in Mukono 200m from Mukono taxi park along Jinja Mukono highway.

1.3.0 ORGANIZATION PROFILE

1.3.1 BACKGROUND OF THE ORGANIZATION

Mukono Resort Hotel started in 2004 but was incorporated in 2005. It is a family owned business with two directors i.e. Mr. Kyambadde Tarzan and Mrs. Kyambadde Nakate.

It there has four shareholders i.e. Mr. Nyombi Mark, Kyambadde Titus, Nakazibwe Margaret Kagimu and Naziwa Evelyn kimera.

1.3.2 Location

Mukono Resort is located in Mukono 200m from Mukono taxi park along Jinja Highway.

1.3.3 Mission

Being the most convenient, Affordable and ultimate comforting resort in Mukono.

1.3.4 Vision

To be the best resort in the great lake’s region.

1.3.5 Objectives

To make MRH the best resort in Mukono for customers in and out of Mukono.
To make MRH the best conference Center in the greater Kampala region.
To satisfy and maximize shareholders work.

1.3.6 GENDER IN THE ORGANIZATION

The organization has over 50 employees 1:3 which illustrates 30% are females while 70% are males. both genders are found in different departments of the organization i.e. the kitchen, maintenance department, accounting department, procurement area, sauna, stores and many other departments without any discrimination.

1.3.7 ORGANIZATIONAL STRUCTURE

1.3.8 NATURE AND THE ACTIVITIES OF THE ORGANIZATION

Mukono Resort Hotel is a Family owned organization with two directors i.e. Mr. Kyambadde Tarzan and Mrs. Kyambadde Nakate.

The following are the activities carried out by Mukono Resort Hotel,

It has got 28 functioning rooms, Health services i.e. Sauna steams, 2 well stocked Bars, Prestigious Restaurant, State of the art Conference Halls, Wide gardens and an Ample space for parking.

1.3.5 CLIENTS AND STAKE HOLDERS OF MUKONO RESORT

These enable the business operations meet the business goals and they also affect the organization indirectly for instance customers can change their buying habits Online with the services rendered to them, ultimately managing relationships with internal and external stake holders is the key to a business’ long-term success.

Mukono stakeholders include;

Uganda Revenue Authority
Government Suppliers etc.

The Mukono Resort Clients include;

Makerere University Walter Reed project
Giz
Naguru Teenage and information center.
Mukono municipal council and many others.

Mukono Resort Hotel has other clients and these include;

Employees: Employees or workers are the people who are working for the organization and are interested in earning the high wages such as machine operators, Chefs, cleaners, Waiters and waitresses, and many others.
CUSTOMERS: these are the people who are willing to buy the business products at a best quality and at a reasonable price. They are also motivated by the best services and best music given unto them.
SUPPLIERS: these are people/companies willing to give their products to the organization in a form agreed upon. This can be both cash and credit.

CHAPTER TWO: MANAGEMENT OF THE PRACTICUM EXERCISE.

2.0 INTRODUCTION

This chapter highlights process of the practicum exercise citing the department of the department and responsibilities assigned to the students and roles of the supervisors.

2.1 ROLE OF THE DEPARTMENT OF ACCOUNTING

Accounting department is in charge of;

Implementing the decisions of the finance committee.
To control and manage all the finance activities of the company.
Preparing payment documents.
Supporting the functioning of the financing committee.
Checking the payment vouchers of the company clients.

2.2 REPORTING AND INDUCTION BY THE COMPANY.

I reported on 1^st February 2021 and was received by Mr. Saturday Rogers who introduced me to Mr. Tryagumanawe Moses as my Organization supervisor.

Later on, I was introduced to Mr. Oswarld who took me around the Organization telling me the rules and regulations of the organization, dressing code and time (arrival and departure) at work.

Mr. Moses my supervisor therefore Enlighted me about the possibility of me being retained once I performed better since the organization seeks to achieve the best out of me.

2.3 DEPARTMENT TO WHICH I WAS A SIGNED.

I was assigned to the stores for the operations and productions department to manage and monitor the movement of stock in the designed stock ledger (Bin card).

2.3.0 CATEGORY OF THE DEPARTMENT

The stores department specifically under finance unit called accounts.
The stores and productions department.
Sales department
Marketing department

2.3.1 DUTIES OF THE DEPARTMENT

The finance department of Mukono Resort Hotel has a mandate to carry out the following duties.

Stock control: It is the duty of the department to control the stock levels held in the organization. The levels of stock should not be too high at the same time too low in order to minimize damages.
Assisting in verification of quantities of goods received like cartons of beverages and other items in the store and those issued out.
Assisting in proper maintenance of company records such as sales report,

invoices, receipts, stock cards etc.

To prepare a period report on the stores operations to be presented to the General cashier or the accountant.
To ensure that proper documentation is done in line with the requisition of items from stores and invoices for the goods bought on credit from suppliers.
Mandated to manage all requisitions for stock items, this was done through matching receipts with the actual goods received to ensure accuracy on the goods held in store.

Figure 1: showing store cabins& Fridges used to store foods and spices

2.3.1 TITLE OF THE HEAD OF DEPARTMENT

The department is headed by the store manager Mr. Oswarld who is also in charge of running all the activities carried out in the stores such as receiving of all stock items like all beverages, all foods for the kitchen and many other items to mention but a few.

2.3.3 THE RESPONSIBILITIES I WAS ASSIGNED TO

Issuing of items for daily use to workers of different departments using the FIFO method.
Verifying the bills made by the cashier with the orders made by the waiters and waitresses.
Filing of invoices and bills (water and electricity bills) in box files, this was do to monitor the dues a rising from the supply and services rendered.
Entering information about the stock issued and the stock received in during a given week in the system for future reference.
Reconciling bank statements to bring them to agreement with the cash book of Mukono Resort Hotel.
Reviewing of entered data for Identification of any data entry errors e,g. wrong treatment in the financial statements.
Receiving of stock from different suppliers every Tuesdays (Supermarket items & market items) and Thursdays. (mostly for all drinks).
Counting of stock in the ranks of both stores and the bars, in addition to the drinks placed in refrigerators.
Counting of stock every Sunday to ascertain the closing stock of the week and the opening stock of the coming week.
Training students of YMCA Institution pursuing hotel management on how to control stock.

Figure 2: Taken during stock counting.

2.3.4 OFFICES THAT I WORKED WITH AND WHAT THEY DO

ACCOUNTS OFFICE: It manages all the accounting services in Mukono Resort Hotel. They work hand in hand with the procurement officers to pay off their suppliers.

STORE AND WARE HOUSING OFFICE: Its main function is to receive stock, count, maintain and issue them to workers in an acceptable way, these are further recorded in the Goods Received Note.

PRODUCTION OFFICE: Responsible for producing all foods both local and international that will best meet the tastes and preferences of all customers, making of different mocktails and cock tails, milk shakes and mohitos .

PROCUREMENT OFFICE: This office manages all the purchases of the organization from suppliers that are both VAT registered and Non VATED.

SALES AND MARKETING DEPARTMENT: This manages all the marketing and sales activities of the Mukono Resort Hotel. Marketing is done through on line advertisements, Calendar, In side trading through discounting of drinks and offering free venues to small parties like Baby showers and Birthdays Parties.

Figure 3: Showing the store office.

2.3.4 RELATION WITH OTHER OFFICERS

These were supportive and encouraged me to ask as many questions as possible about their respective departments so as to enhance my learning.I also accorded these officers with respect because each of them was my immediate supervisor and was tasked to asses my performance especially in terms of time management, dressing code, attitude and behavior while in association with other workers.

Figure 4: Showing other employees helping out during stock taking.

2.4 THE ROLE OF THE SITE SUPERVISOR.

Basically, the site supervisor has all the experience and expertise in that specific area in which I was interning and he therefor was responsible for;

Orienting me at the beginning of the practicum by taking me through the policies and procedures of the stores operations, goals and objectives of Mukono Resort Hotel.
Allocating me where to work every day and informing me about of any changes made in the way different transactions where casted in the order books.
He acted as a linkage between me and various departments in the organization which led to a good relationship between me and everyone.
Serves as a mentor by developing and discussing the schedule with the students at the work place clearly explaining all activities to them.
Verifying of data portrayed on the receipts with that on the invoices to ensure that all dues are settled.
Assessing my performance from time to time during internship period.
Evaluating the internee at the end of the training and providing the overall score of the mark.

2.5 ROLE OF THE UNIVERSITY SUPERVISOR.

To prepare the internee mentally for the practical field experience and in addition clear the high expectations and illusion that may be possessed by the student.
Provides guidelines on report writing.
Advices the internee in defining the academic requisition for internship and learning objectives.
They maintain an appropriate contact with the students throughout the internship to give support and direction where necessary.
Assessing the environment from which the internship is being carried out to see whether its availing student with the objectives for easy bridging of the gap between the theory and practical work.

CHAPTER THREE: OBSERVATIONS AND FINDINGS

3.0 INTRODUCTION

This chapter presents what the internee learnt from the work place in terms of knowledge, skills, experience, exposure, and how the internee intends to utilize what has been learnt.it also contains the personal contribution and the challenges faced during internship.

3.1 LESSONS LEARNT FROM THE WORK PLACE

3.1.1 KNOWLEDGE

The practicum has given me the first hand information on the application of theory into practice and has helped me to develop practical insight of professionalism that can widen horizons.
I have gained knowledge on how accounts operations are carried out in an organization.
I have also gained an immense knowledge on the acceptable code of conduct and dressing code in an office environment in order to be presentable

3.1.2 SKILLS

Skill is a proficiency gained in carrying out particular business during field attachment. The following are the skills I acquired during my internship;

Learnt how to value stock and how to maintain it for future use e.g. using a freezer for milk and all beverages, meat of all kinds, spices like green paper, tomatoes, carrots so as not to record many damages.
Learnt how to clearly arrange stock in a way that it can be clearly and easily seen or identified by those that need it in time.
Computer skills on Microsoft packages of excel, word, internet skills, accounting systems like quick books, tally, EFRIS, payroll and many others.
Relationship wise I gained interpersonal skills that have enhanced the completion of my practicum.
Communication skills especially when I had to interact with hotel management students of YMCA during their training at the hotel.

3.1.3 HOW I INTEND TO USE WHAT I HAVE LEARNT FOR MY PROFESIONAL DEVELOPMENT

The practicum has the experience that has made me open minded towards accounting career. My work ethics has increased and I am more confident of my abilities.

I am better prepared for my profession development since the following course units were related to the field work namely; principles of management, business communication, computerized accounting, taxation theory, public sector accounting and many others helped me in easing my work for example, verifying bills, creating a business’ comprehensive income and balance sheet statements, and passing purchase bills. this will enable me to compete on the labor market in the country due to the various skills and knowledge acquired from the internship for my professional development.

3.2 PERSONAL CONTRIBUTION TO THE ORGANISATION.

I tried to advice the company’s staff on the installation of CCtv cameras so as to improve on the security for both the staff members and the clients of the organization.
I went ahead to advise them on the importance of installing solar panels so as to limit on the electricity bills that keep increasing the expenses of the organization.
I also encouraged the store’s manager to recycle the used boxes which may help them generate income for the organization.
I further more increased on the efficiency and effectiveness in execution of company work as well as meeting the required deadlines in areas of making salary reports, pay rolls and tax process.

3.3 CHALLENGES NOTICED DURING INTERNSHIP THAT ARE AFFECTING;

3.3.1 THE COMPANY

Competition from other old and immerging hotels in Mukono town for example Colline hotel, which provide similar services like those of MRH.
Froud committed by untrustworthy employees who record wrong items from the stores for their own personal use.
Disagreements among some employees which sometimes leads to poor quality services in the organization.
In adequate storage space since there are few stores to accommodate all items received.

3.3.2 THE WORKERS

Poor feeding for workers who mainly feed on posho and beans
There is language barrier among the workers since they are of different tribes making it difficult to cooperate.
Low salaries to casual workers for example the house keepers, waiters and waitresses and many others.

3.3.3 THE INTERNEE

Due to the pandemic many organizations rejected my application therefore took too long to get a placement which did not favor my time for internship.
Language barrier since many workers were of different so our connection became a bit difficult.
Poor network connection at the work place which results in pending of my assignments during data entry in the system.
The organization buys a lot of stock every Tuesdays and Thursdays which are heavy to carry.
Since I started my internship late, I did not get to cover enough skills because time elapsed without me reaching the required six weeks.
The un stable weather limited my attendance and sometimes reaching late to at the work place.

While verifying bills with orders, many waiters and waitresses did not allocate dates and some did not indicate names which made it difficult to trace a spacific bills.
While entering data in the system, I was not well conversant with the prices of each item which made it difficult for me to follow the profits made.
Some items were requested in our absence which was difficult to make a follow up yet we had to explain the movement of all items.

CHAPTER FOUR: CONCLUSSIONS, RECOMMENDATIONDS & WAY FOWORD

4.0 INTRODUCTION

This chapter presents the conclusions, recommendations, management of the practicum, comments on the findings and assessment of the practicum.

4.1 MANAGEMENT OF THE INTERNSHIP AT THE WORK PLACE.

The internship was managed by the onsite supervisor. I was also given a book where I was required to record the arrival and departure time in order to assess the number of hours worked per day.

The official arrival time for all staff members was 8:00AM till late though only internees were allowed to leave any time after 5:00pm.

The site supervisor allocated me tasks on a weekly basis though some tasks like issuing of items to workers and entering data in the system remained constant for the entire internship period.

4.2 COMMENTS ON THE FINDINGS

During my internship I realized the following through observations, interaction with workers and oral interviews, doing practical work although findings were limited due to the internship scope.

Good hygiene was highly emphasized within the organization. This was done by the department of housekeeping.
The Organization provides high quality foods both internal and local which attracts many customers for the organization.
There is a standby generator which acts as a backup power source for the Organization.
The Organization also allocates workers to different departments following their skills and professions.
The store room is on a flat house which, makes it difficult to collect items like Irish potatoes, sweet potatoes, Posho flour and many other heavy items.

4.3.1 RECOMMENDATIONS FOR THE IDENTIFIED CHALLENGES & WAY FORWARD

RECOMMENDATIONS TO MUKONO RESORT HOTEL

MRH should install a CCTV camera to better on the security for both workers and clients on the Organization.
Constant communication to the suppliers for reconciliation of statements of accounts.
They should also get a store room on a ground flow in order to reduce on the fear of collecting heavy items from the store by the workers.
The organization should also acquire more electrical machines for example the washing machines to reduce on labor
The workers should be well motivated in order to encourage them do their work with love through increasing their salaries and also providing them with allowances.
Regular training of the staff on how to handle the work equipment with care and the machines should be regularly updated and maintained reduce on the incidents of accidents.
They should also install a solar panel to limit on the electricity expense of the Organization.

4.3.2 RECOMMENDATIONS TO KYAMBOGO UNIVERSITY

I would like to advice the University to lay out guidelines for our field supervisors on the areas of interest for the students to acquire necessary practical skills.
The university should also provide adequate computerized accounting packages in the curriculum so as to prepare student for various work demands.
I also advice my fellow internees of Kyambogo university that they should look forward to put into action the knowledge they acquire from class without fear of losing because we all learn from our mistakes.

4.4 ASSESSMENT OF THE INTERNSHIP EXPERIENCEIN THE ORGANIZATION

During my field attachment, I realized that hands on is far better that reading text books because you get to know the exact procedure of something. Therefore, my experience was so exciting because I managed to do activities like store management, stock controlling, bank statement reconciliation skills, filling, running different computer software, signing of source documents etc.

4.5 CONCLUSION

In my conclusion, Mukono Resort Hotel is beneficial to both the local people and the public at large in form of employment, security and assistance to the interning students from different institutions because it has enabled learn allot during my training.

All in all, the internship practicum I conducted has availed me with the tools, people, process, with which I was able to practically understand the link between what I learnt in class and within the scope of accounting and finance specifically and procurement due to the skills acquired e.g. store management, verification of data, bank reconciliation, drawing accountability, payroll processing, stock taking and above all maintenance of the ethical code of conduct while executing any task in any organization.

Therefore, I’m so glad that I trained from Mukono Resort Hotel because I successfully completed with the information, I wanted though not all due to limited time but the most important is that I gained a lot. Thank you to Mukono Resort Hotel at large.

REFERENCES

Company Brochures

Company organization chart

Hotel manuals

APPENDICES

Appendix 1: Acceptance Letter

Appendix 2: Recommendation Letter