SEASON OF HOME/KITCHEN GARDENS!

Right after rainny season is gone,I challenge everyone to stop the habit of spending on vegetables.

You do not need a hactre to grow vegetables. If you insist here is what you have to do:
get empty bags,plasting buckets ,
plastic bags and tires lying around your backyard.
Fill them with a good part of rich top soil and abit of manure or just some humus. Plant your vegetable and you will be surprised at how much you will save in your wallet.

Ask Hendrina, my wife. We need vegetables on every meal but this does not mean we have to spend everytime we dine with veggy on the sideplate.
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MOTORBIKE TAXI and KABAZA - A TRAVEL SOLUTION FOR MALAWI

The new budget 2013/14 motorcycle slash on duty or whatever you call it by 15% on 220cc engine is good news.

Iam thinking just like an ordinary Malawian. The changes that pull the strings on the day to day life to feel the pain of the  current unpredictable economy include transport costs. Transport is a neccessity and not a luxury. We go to hospitals , work and sightseeing. The point of it is  to move from point A to point B. This budget slash on duty, may it come with an inflow of motorbikes and ease the burden of transport that come with high costs of it.

Its working in other countries like Nigeria. The argument that in Nigeria they produce fuel does not make this idea irrelevant but it enhences how we may think deeper by looking at its positive impacts on economy.How affiordable transport might be.How safe it might become and convinience. The more traffic we may have into our transport system the better it may become in all corners of the econnomy . The automatic fuel price mechanism in place might have this mode of transport cushion our expenditure because i can surely tell that reduced fares may arise from this development.We may have seasons to benefit longer than we think.

Bicycles have positively and partly helped solve the constraint of safe and affordable mode and fast type of  transport. Its about you from point A to B no other passenger at all.
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SOURCES OF CONFLICT IN THE HOTEL,CUSTOMER CARE SERVICE

Conflict comes in different ways in the hotel business. What matters most is how we reach to the bottom of it by providing well sought solutions that win back our customers. If we know the sources of conflict as Managers we will always have a proactive approach towards conflict.

1.Poor communication;is one big source of conflict.On a typical shift a guest can ring the front desk and book any roomservice. If the. Hotel policy can be no roomservice after 12 o'clock ,this has to be communicated to the client.if the hotel has no 24hour service this has to be crystal clear to the guest or its a source of conflict.
2.Prejudice on racial grounds;staff may complain about asians and how they treat staff. This should never be applied to all Asians because some are very good guests. Such a mindset can cause a withdraw of concetration by a serving staff/waiter then it becomes a source of conflict.
3.Pressure at work;a day or period that your occupancy shoots one should expect a lot of complaints and stress levels can potentially run high. Staff should be briefed about the business flow and demands of customers so that they psychologically get ready.
4. Order taking or booking errors;a guest might not like it to have a different food item or an allergy. This is a huge source of conflict because the guest is paying. So while they might not eat it means we have waisted the food,no sale made in return and customer loyalty is gone to the wind.
5. Time period taken;the longer the time it is taken to respond to an order,technical failure,no feedback and service is the source of conflict.

Those in the hospitality industry will tell you how much they dread a mention of "call your manager"when service goes wrong. To all waiters,Receptionists and housekeepers this was a post for you. Thank I have your tip ready hahah.
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RECIPE FOR THE STAPLE FOOD OF MALAWI "NSIMA"

It may look simple but i have seen a few people getting this wrong.I did not get it right for the first time either.It took my moms' time to have me perfect my poor art of cooking nsima the time i was under her roof.If you still cant produce the lamps in the picture let me know you have my number guys...............its a hotline hahah.In Malawi dinner or lunch is not complete without Nsima.

Requirements/utensils used:

Flat Wooden stick(Nthiko)
Plates
Wooden spoon for serving the mtanda/lamps of nsima
make fire to  make the paste  reach a boiling point
Warning-dont look into un open pot when it starts boiling****************





image:web/internet -nsima in final mtanda or lamps



Ingredients:

Plateful of Maize flour
 1-2 litres of water as maize flour.(it depends how much to serve)

• Boil a pot of water
• Whisk flour and water into a paste
• Make the paste to avoid lumps or mabulu.
• Stir the paste into a pot of slowly heating water, mix constantly.
• Simmer just below boiling for 20 minutes for nsima to thicken to the desired consistency.
• add the rest of your flour while  you mix with  a strong wooden spoon.
• keep stirring for about until you hear it sound that settles it down to lumpy point
• Once the Nsima has hardened , allow it to steam
• dish out the nsima.

Like rice nsima goes well with beans,fish,meat vegetables.

Use hands to form small lamps and each time you deep in the relish above.

LONELY MUG

You admire me for we are both lonely
Your mouth calling my name
Holding your waist
You flirt with me
Winking !
One more you,not now
Am done watching you
Full of your caffine
You infect me with insomania
Thinking about you all night
Watching mosquitoes hover over me
Singing to me mockery songs
Am a man but not now
Let me sleep
Unfriend me on facebook
Never ever poke me
Stupid coffee mug
Its over

UNEDITED
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AUDITING A NIGHT AUDITORS' CAREER

Checks guests inhouse,arrivals,closes the bar sales and restaurant point of sale and recieves and solves all complaints.Handles Operational safety and health issues.......starts the shift.This is one inspiring story I thought I should share because having heard and listened to this story I relate and some issues picked quickly seem to cross our paths one way or another because iam also a Night Auditor.

Night Auditor is that person all hotel staff leave behind after every transaction from every revenue centre has been collected and this man sift through,analyses,checks and reports the sales into financials of the hotel that day. He goes to work at night ,that's the only time the sales process may give alittle bit of quietness for this man to concentrate. Night Auditor has the last say on sales of the hotel. He has to be careful because all these happen in 8 hrs to audit and report the financials and opinion.

This is a story of that person,that young boy who set out on a trip in search of a nice career.Six years has elapsed on this shift,doing same things. Gooddays and bad days makeup this period of years. A career that was meant to pay well and narture the wellbeing as well. The time this young boy was doing his third year and last attachment, lady luck smiled at him. A norwegian lady called Evelyn Eriksen who was on a research-educational visit in Malawi was happy with the dinner service he gave her at Hotel Masongola.She promised a scholarship but never materialised due to other visa logistical hitches.

This lady marketed the guys' skills to another Hotel where her team had dinner one night. He received a call and that was a life changing call. Both positively and negatively.Firstly because it was a Job,secondly -negative because the career path seemed gloomy. No one takes a look at you when they plan issues of career growth. You are the expert they think you should stay rooted at this job because its acrucial position that involves financials of the hotel.Its my opinion because I have seen most Night Auditors rot at it.

This is bad,worse for career minded individual. Oh ! Back to Evelyn appreciation of service. At Masongola he was just doing what he learnt in school,Malawi Institute of Tourism.In the Food and Beverage department,Restaurant in particular Using their names atleast twice ,asking for feedback,asking them each time they seem lost in the service.They loved every bit of it.

This experience landed him a job. He was headhunted for the next top job at athree star hotel as a Night Auditor.
He did not know the system but he knew the hotel standard procedure this meant he can learn it in days. Honesty paid its dues. He went on trainning for 2weeks and was back as a Night Auditor. Most people did not like it,this young man from nowhere to the top ?, What they did not know is how much he studied atleast and how long he can stick to the industry because its what he studied.They did not know his ambition and how many nights he dreamed about this job.

This was a mammoth task because those with rich experience were his juniors,he had to catch up.Some had to test him through fraudulently playing with figures on sales,thank GOD he caught them,he was a star . A lot happened. In this period of dedication but with the nature of the job,while you know the stuff and know how the hotel is run,reports,technical know how of occupancy,advising the managers on revenue management and whole lot of issues,it seemed that was all.Time stalls when the career starts boring. Routine jobs are uninteresting if you don't change the tasks for long. To him this was a long period to be stuck at Night Auditing.

He might had all the mistakes made in this career but having won supervisor of the year twice in this period it was enough evidence that he was good at his job.Therefore it was wrong to magnify and carry forward some mistakes made on the job to the present. He respected and thanked all who contributed to his success and reminded all who negatively slowed down his career growth that it was just a delay not complete hinderance to his dream of becoming a Manager of a top hotel in the nearest future. Watch the space-thats what he said.

The problem with most seniors in hotels is they want everyone to use the same path they used to go to the top and will do anything to discredit one poised to climb the ladder faster than they did. It seemed the hotel industry was full of people who would not accept and manage change. Were not ready to accept young people who had the academic knowledge and lucked the experience.

There is still a generation in the hotel system that think if you have a degree YOU KNOW every angle. What happens to young graduate is they get ostracised and left out in the process because they are frustrated. Every mistake done by them is regarded a gross sin because they hold a degree or masters ,hold your horses. You have kids they might need these people.

Through this journey no one in the world will stop his destiny for top job but a delay is acceptable.
TO ALL YOUNG PEOPLE KEEP WORKING HARD despite disappointments and politics. Keep serving. Its a story of a young hotelier beating challenges in his career. Keep going the future is calling.
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A REVIEW OF LEGSON KAYIRAS' "I WILL TRY"

Title:I will Try
Genre:Non-Fiction

BY: Legson Kayira -Originally from Malawi.

PRICE:USED 325.00 Paperback and MK10,000.00 In Malawian Currency.

PAGES:272

CHAPTERS:13

REVIEWER: Isaac Che-Chikwere Kasenjere-Malawi



image from authors facebookpage



IWILL TRY was first published in the United States of America by Doubleday,1965 and in the United Kingdom by Longmans, Greens and Co LTD, 1966.The latest version was published by Rivonia Media Group (PtY) LTD. Its in English and translated into other languages.


 I am not a publisher of any book-guilty as charged -but am an avid reader of these beautiful things called books.One thing that made me go type this review is the reaction this book gets from buyers or potential readers.Some think its exergeration of the whole story............some think this was a great story.What i felt also belongs to me but i will share both feelings in half or totality.Nice cover indeed with that path leading to no where one gets to pull a few musles on the forehead because you have to be very afraid putting yoursef in the shoes of Legson.Where on earth was this young boy going alone.The picture of the skyscraper at the end of the road sings America but was only in the mind of the  young Legson and only had in a corner of his mind picture such tall buildings .....am thinking in the picture below.


image:cover of the book


The title that was derived from his homeland school of Malawi motto 'I WILL TRY" a motto authored by Dr Robert Laws when he was at LIVINGSTONIA MISSION North of Malawi .This book is a collection of real life stories of a 16-year-old Malawian boy called Legson Kayira, who decided to travel on bare foot to America via Sudan where the American consul made his dream to live and get education in America a reality. He carried food, an axe and two books, he travelled more than 2,500 miles according to this book while his original texts in The Seatle Daily Times indicates "about 2000 miles,  by cutting through the African bushes crossing four countries braving the popular big five of Africa lions,elephants,buffaloes and other fierce animals like hyenas, snakes,It is at University of Washington where I will Try was Published in 1965 it hit the bestsellers records in the United States and England.

Original text, photographs in Prt three of the book The Journeys End will make you realise how true the story is as it was published by The Seatle Daily Times about this determined youngboy.The will power that manifests itself into world of possibilities.His happy times and family ties clearly show .Julie Kayira his widow , wrote a memoir in October 2012 when Legson finally died in England.

It still stands out among several African Stories to look out for if you want to understand what inspired such a young boy to dream this big.It stayed on New Yorks'best sellers' list for 16 weeks.Its a lesson well taught. Page 84 he recounts the ordeal of language difference and determination to learn;”I could not speak Swahili, although I could understand some of it.I was not born an English man ,but I had learn the English launguage"……..he challenges in this book.

He chronicles his emotions in a piece of poetry on page 120.The difficulty will not me offend........ in first line first stanza.Then in the second stanza first line he shows his strength to go on,on this journey;Difficulty is behind,fear is before.This clearly and unapologetically shows his ability to notice and draw a lesson from what he has passed through and not what will come.

This title sounds crystal clear that because of luck of money LIFE was about trying a thing or two.It works to try than to give up.Page 192 this title comes louder when the American Consul writes the Dean of Skagit Collage in the process of sourcing a scholarship "I shall try to induce Mr Kayira to remain in Khartoum atleast until i hear from you".With so many challenges he wouldnt have chosen any other title.

This book inspires the world ,however Legson is not the first African or Malawian to walk on foot to another country. Around 1915–16, Hastings Kamuzu Banda,first President of Malawi left home on foot for Hartley.
Mahoma Mwaungulu as a member of the Youth League of the Nyasaland African Congress, he received a recommendation to study in Ghana, and he subsequently crossed the continent on foot from Tanzania to Ghana to meet Kwame Nkrumah.So if you asked me what i think about the story is just another African child among the many who paid the price of their success by a long distance travel.It was obvious that Africans and in particular many Malawians looked for opportunities elswhere for education and work.Its a book that represents the rest.


One thing that Legson Kayiras' publisher would have included in the book is the Glossary.Having noticed that being African most words need reference at a glance to have this whole book sink in readers mind.Forget about other translated versions,iam talking about this book in English.

PUBLISHED AND UNPUBLISHED POETRY-WRITING IS A TOURISM PRODUCT IN MALAWI

Nigeria is now popular and economically viable not because of oil and coal and material tourists attractions.Arts in the film industry that stem from the literature,drama and other piece of writing brands Nigeria as another special Nollywood destination.From the bloggers' selected poems,HE thinkS writing can be a tourism product of its kind.

JBs FACEBOOK ACCOUNT, DEMOCRACY AND IMPORTANCE OF SOCIAL NETWORKS
BY:ISAAC CHIKWERE KASENJERE

On 19 April 2013 an article titled “On JBs Facebook account, Democracy” by Bonnie Kalindo. The author is urging the facebook account holder to discontinue the use of this beautiful byproduct of technology with petty, baseless reasons of running away from embarrassment due to negativity of comments, lack of respect of office of president and mere ego of wearing the cap of high office. Leaders are firstly ordinary before they swear to lead people to the extraordinary .The author should know that Facebook has become a tool to reach constituents in a quiet but innonative way.It is through facebook that politicians let alone leaders like the President can promote their policies and enhence political cohesiveness towards development if they choose that direction in a cost-effective manner than drive the whole motorcade round town.The worlds powerful leaders for example,Barack Obama used tweeter and facebook social platforms towards his re-election last year, South african DA leader Hellen Zilla has a tweeter account ,The Presidency of South Africa to mention a few.Its a time that this generation embraces a sense of belonging to a certain class or group of people that believe in what they believe and this is what Africa is known for.We may no longer ring abell to physically congregate where distance with our leaders exist, technology is here to make life easy.Blogs,twitter,Pinterest ,whatsup is another way of meeting under the popular Kachere tree, another way of sharing stories around legendary fireplace.This is what Malawi needs infact, it is conveniently designed to solve the constraint of time.I should remind the esteemed writer that long ago people used to walk long distances to deliver letters, messages and that was replaced by other systems of telecommunications like cellphones and courier services. Facebook offers the impression of direct contact with a leader and offer the ability to tell followers and those on the opposing sides what a leader is doing on a policy , development and other pertinent issues.If you cannot meet all ,try to meet a few that’s my adage if I were given that previledge to coin one.Leaders of this generation should be the first ones to set the trend that a nation needs.

The author of the article mist a point or two in his well scripted article.Firstly in a democractic arena developed or developing country,across euro-zone or here in Afrioca,one is entitled to their views regardless of what its addressing on the ground.Every citizen has a perspective of issues hence we are different human beings with different names,ideas,ambitions and visions.Glass is always half full or half empty In this article iam not encouraging foul language or castigation of our publice leaders.I am only emphasizing the reality that comes with avoiding criticism is refusing growth in any social competition and being man of the people as far as leadership is concerned .Therefore in this 21st century where a country like Malawi embraced democracy more than a decade ago. Democarcy being a package come with values of freedom of expression at the centre of it among others. What the president has done is one step to the right direction and indeed close the gap as he put it between herself and the people of Malawi.One wonders why on earth should in this article by the reputable author who identifies himself as an actor ,comedian,teacher,social activist and campaign ambassador decampaigning against significant strides that aim at reaching out to people other than political rallies .J.Bs Facebook page has almost 46,414 “likes “ still clicking I hope .This translate to me that a good part of Malawians through friends of their friends are able to know issues that their politician and leader is pursuing.

It is interesting to note that the author is worried with the childish comments on this first citizens wall.Therefore the article should have addressed is how our politicians or JB Should deal with negative comments by members of the Facebook family. Politicians should soberly use social media as an indicator of the representation of the support that emanates from the masses and a platform to woo those on the opposing side to like their policies and ideas .This I bet is one way of getting one vote at a time towards 2014.There are a number of ways to deal with irritating comments in the cyberworld:one can ignore,deflect to a more positive discussion and react or respond in real time.It is obvious that the so called childish comments are coming from members of other political parties,they do not care to show where they belong after or before they damp their stinking graffiti on “J.Bs wall” or other public figures.Whether JBs has or has no time out of her diarised rallies and appointment to view the reactions matters less. What is important is how well and effective it is updated and continuous response would let the negativity die down because some of these people are annoyed to read what they have watched on Television and re-read same news in the name of status update on Facebook. The failure of politician’s social networks is the inability to make these accounts have life.Facebook is not a news paper or where the process of communication remains incomplete for a significant length of time. I could have agreed more if the author spelt out that these accounts make their owners speak to themselves and not the people they like and follow them.You will note that this account of JB just like that of the youthful UDF president Atupele Muluzi its status after the other without response and open for interaction.This platform can build the followership by starting small in responding to the selected few constructive criticism.It should be understood that the brand that our politicians want to be or portray does not only lie in the hands of loyalists but also critics.I therefore applaud JB for being a leader that she is and using facebook to give Malawians what they need to know about there leader,all the youth and old can say big up JB! In the name of technology.

FIVE STEPS OF SUCCESSFUL MENU SELLING for SMALL AND MEDIUM RESTAURANTS

I have stepped into the so called Restaurants and start feeling out of place in seconds. Sometimes the grip that –that awkward feeling holds me come from “may be I should stay things will improve to am going to another Restaurant’. The issue here is that  I expect the waiter to welcome me and get busy indeed  because am going to spend my hard-won  cash in exchange of the food that’s stuck i in the kitchen for eternity the moment I seat. I expect my eyes to meet spotless furniture and shinny cutlery waiting for me the VIP.So the places I have gone to have either scored 90% on food and 5%on service and 0% on how they sell their menu.I have known proprietors who claim to have a degree in hotel management but actually in this aspect of menu selling and marketing ahgrrrr ,They need coaching ofcourse.Some times what we learn in school is not easily practiced by those that acquire these skills.

I would like to SHARE   the 5 steps of successful selling of a menu. I would like to analyze with practical examples of how small restaurant can use the 5 steps of successful selling of a menu.

·         PROSPECTING CUSTOMERS

Because times are hard proprietors of outlet s should use cheap way of advertising, for example a board colourfully displayed outside the place with a list of dishes on into easily practiced by those that acquire these skills.You may use banners,fliers or word of mouth

·         PROSPECTING A CUSTOMER

Because times are hard proprietors of outlet s should use cheap way of advertising, a board colourfully displayed outside their  place, with a list of dishes on it.In this way your target market or potential clients can catch what you offer .Explaination of the benefits and  and compare and contrast with a similar dish they know from a stone throw –your competitor.Offer the possibility of having your clients order right at the entrance this gives them an opportunity of less time of waiting and assurance that you are ready for them.Give away fliers that gives another opportunity to clients to have a look at the menu if they find that man on the entrance talking to another client.

·         QUALIFYING THE CUSTOMER

Your staff ie waiters can persuade the prospects soon after they have the client s who are willing to buy .A waiter may briefly explain the history,ingredients that makes the dish standout from other choices.Mostly that dish should be higher that others to make more revenue

·         PRESENTING THE MESSAGE

Attach the wants and needs to the customer and do not rush them to accept before this probation of  allegies,dietary needs and things they worry about or like about the dish.If you have noticed  time constraints  to  have the meal. Suggest the takeaway  or suggest a reasonable time of waiting period for the dish to get ready.However,make sure that you are realistic ,do not exaggerated at all,you create a scarecrow for good if it turnsout to be a lie.

·         CLOSING THE SALE

This the time a waiter can ask for an order from the guest. Proceed to have a docket written for kitchen use and ask for an aperitif to stimulate their appetite. The last thing you want is a complaint that the food was a disaster .Complaints dresses down the image of your restaurant .

·         AFTER SALES SERVICE

A good sales person will be around the place poised to answer all the questions regarding the product .The guest should be asked if they have enjoyed the meal ,however do not overdo this .A waiter who served the table should be left to ask the guest ,unless the manager is also around he/she can do that. Too many questions for a feedback may spoil the moment already enjoyed Timely service ends when the client takes leave.    

The five points explained above can win customers for a long time however they may be basic to a small to medium restaurant but big restaurants can build it from there and match it to the product.

OOPS i forgot i had coffee on my table,cheers.

A TOUR AND WHAT TOURISTS MUST EXPECT (2)

CONTINUED........... OH YEAH am still tackling the tour and hints for both the tourist and the operator.........

Tour brochure checklist
The important items to look for in this task are;
• Itenerery
• Group size
• Terminologies
• Single supplement policy
• Pace

Itenerery

You must eloquently explain all about the distance to be covered on the tour, the time that shall be spent to exhaust the whole tours itenerery and activities that shall take place during the tour.

Group size

Check the group size that is designed to accommodate a particular tour and compare it with the group you are dealing with and analyse all the logistical issues associated with it.

Terminology clarity

We should be pretty aware that every industry has its own terminologies that may not be understandable anybody even a Phd holder. We need to explain what terminologies mean and the consequences that come wit it if we tend to ignore them.
Single supplement
Policy like this may for instant require the client to pay a double rate room even if they are alone/single

Pace

The PACE at which the events and activities will be taking,how fast or slow and the whole timing process of the tour from departure to arrival
Conditions
Conditions should never be spelt out in passing.Liability and any emphasis of a close worth knowing should be clearly highlited.

Questions

Always invite questions from your clients
Consumer protection
It differs from operator to operator ,the benefits that are there if they organize the tour for you .Customers should ask this question if they realize their operator says nothing about the consumer protection.

Cost

The cost of the tour is our make or break base of the conversation we call selling.Let them know what they are paying to avoid loss of revenue and trust from customers.
Aspects of a tour using a brochure
• Tour organizer should explain the overview of detail that involve the tour this is what my market friend will call it qualifying.
• Choose a brochure that you think matches the interest of the client and let them read and understand it ,of course they will ask questions if they don’t understand
• Run through the brochure with the client and invite questions ,by doing that you are sure you are moving on the same page.
• Familiarise them with the brochure by repeating all the important need to know points
• Cacellation policy is one last bit we all goof at and think we have closed the sale yet if they don’t know we are to blame.Dont forget customer is king but not always if we show the king their rightful place

A TOUR AND WHAT TOURISTS MUST EXPECT (1)

A tour is a form of travel from palace to place with multiple features which can be sold to a client as a single unit.The people who participate in these activies are called tourists .They can be locals or domestic.

The history of tour dates back to 1840 with the enthusiasm of Thomas Cook to vist palces with his son.The begging was awesome because the tour registered 23 million aannually
Tour itself as it is packaged into four:custom designed tours and packaged tours with the later having hosted tours,escorted and independent tours
Custom designed tour operator organizes with clients in collaboration to take total control of the tour.Mostly such clients have the knowledge of the proposed destination .This is expensive to organize.A client goes alone after all arrangements making the choice of almost everything.

Prepackaged tour:
is prepared in the absence of the client on its list independent tour is amongst them those tourists who would like to have an even high degree of the tour they go all the way in family groups and it was popular in the 1960s where it was called Foreign independent tours because it was mostly associated with foreigners.The package includes transport ,accommodation and a well articulated itenerery.On transport the emphasis is on the mode of transport.Accommodation contract is in the hands of the operator who books the supplier ie the hotel however the taste of the guest is considered on the type and comfort of the room.Itenerery the component includes distance,time activities and type of meals mostly full board is advisable to ease the hussle in the middle of the tour.

Hosted tour:
tourists are oriented at gateway and may accompany one host who feeds them with a significant imformation of palces or whole tour it can be described as having single assistance.because they are left to go in shuttle unless they want clarity from host.The details may be given by the step in guider
Lastly within the prepackaged tours there are escorted tours ,this depends on the accompanying of professional escort

This has in it what is called the multiple destination because apart from what the package spells there are multiple destination because they are given the freedom to stop at any place they feel like spending sometime along the way.

to be continued:.....

MINIMUM REQUIREMENTS FOR RESTHOUSES /RESTAURANTS/LODGES-FOR INVESTORS,VISITORS

This afternoon I was lucky to have  had a chat with some international tourist and they asked me what are the requirements to set up and run a lodge or restaurant.This question conceived the idea to have this posting born;

This posting shall be of benefit to an investor,staff of business units in this industry,owners to avoid clossure of their places and visitors to make imformed decisions when making choices.

RECEPTION

1.      Neat receptionist at all times, in well ironed uniform, and courteous at all times

2.      Clean floors, well swept, mopped, or polished

3.      Clean walls – well painted, no marks, not cluttered with wall hangings, few but decent

4.      Room rates and licences clearly on display

5.      Adequate size

6.      A good chair and table – at least one for the  receptionist and one for the guest

7.      Guest register should be available

BEDROOMS

1.      Clean walls, smoothened and well painted preferably in light colour

2.      Floors, well mopped or polished

3.      Bed sheets of good quality (two per bed), regularly washed and well ironed for every new guest

4.      1 blanket and at least a mattress protector (usually a blanket)

5.      Bedside rug or mat

6.      Working table and chair

7.      Wastepaper basket or bin

8.      Candle holder in each room

9.      Clothes hooks – (wooden or original, not nails)

10.  Window openings of adequate sizes, regularly opened to allow free circulation of fresh air

11.  Curtains of adequate sizes, properly fitted and of good quality

BATHROOMS

1.      Regularly cleaned bathroom floors, free of cracks and with good drainage

2.      Bathrooms walls to be finished with tiles or smooth cement (not painting)

3.      Regularly scrubbed and cleaned bathrooms walls (with soap)

4.      A soap holder

5.      Clothes hook or towel rail

6.      Lockable door when inside

TOILETS

1.      Regularly and thoroughly cleaned toilets

2.      Pit latrines should have a lid

3.      Well painted wall

4.      Use disinfectants to keep off bad smell

5.      Proper door (lockable when inside) and roof

6.      Seat and cover for flush toilets

7.      Sanitary bin

8.      Toilets brush

9.      Tissue holder

10.  Clothes hooks

11.  A mirror if communal

DINING ROOM

1.      Clean and strong chairs and tables

2.      At least uniform table cloth or decent table mats

3.      A well laminated menu on each table. (displayed neatly)

4.      Clean, well mopped and polished floor

5.      Smart and uniformed waiters

KITCHEN

1.      Clean walls painted in light colour (preferably oil paint) or tiled

2.      Clean floors, regularly mopped and without cracks

3.      Clean (grease-free) cooking equipment i.e. cookers, pots, plates etc.

4.      Clean kitchen staff in proper kitchen uniform and footwear

5.      Items kept in an orderly and organized manner

6.      Free of cockroaches and other insects

7.      Food items should be well separated and covered in refrigeration to prevent contamination

SURROUNDING

1.      No cobwebs and dust in sight

2.      Well swept surrounding free of debris

3.      Proper refuse pit/ rubbish pit

4.      Pets are not permitted access the premises

OTHERS

1.      Fire fighting facilities

2.      First Aid facilities

3.      Medical examination for food handlers every six months

4.      Literate Manager

5.      Cleaners should be provided with protective wear i.e. gloves and footwear

MALAWI TO BUILD HOSPITALITY SCHOOL AND GOLDEN SAND HOTEL, BUT......

I am excited,excited that my smile is wider than usual.If you see me now my lips are nearly touching my ears.The priorities set by government to build hospitality school,Golden Sand Hotel in Mangochi Cape Mcclear is good news indeed, Minister of Tourism has announced.

We need to prepare as a country to train more personel with no ordinary knowledge but intouch with the global hospitality industry.I must commend government for thinking ahead that the infrastructure we tend to build (thanks chinese people)need to have people with the capacity to sustain its glory.


The only thing that bugs me is while we are thinking ahead we are failing to transform what we already have.We have a hospitality school already called Malawi Institute of Tourism.
This school has trained most of the managers you may meet in our hospitality industry.The sad part of this school is that government being its mother, little is being done.In my time 2004-2007 computors were very few if not just two to be specific against 200 plus of us.This has slightly improved by now am told but the ratio still calls for action by government.

• These are young men and women who are a face of the country they need equipment knowledge before they go to the industry.Student should never go to the industry before 80% of stuff has been absorbed.No wonder hotel staff in the industry always mock them why they went to school to learn how to smile or speak or clear the table they argue its something innate or what everybody can do.We need to differentiate the service a student or any learned staff can do from that which can be performed by a man dragged from the street.
• The syllabus has to be inline with the global tourism trends
• The syllabus has to give student who want to undergo a degree programe the strength to trod on otherwise it falls short of the ladder to degree programme.

All these infrastructures are nothing if we never run the operations in it .........in this posting i wont mention anything about the the PRESIDENT HOTEL in the city,i save the paragraph hahah.Where are we on this state of the art HOTEL?

FOOD AND DRINK :CAN HAVE YOU HOSPITALISED TOO-TO MY BEST PEOPLE IN 2012

In our life and this stressful hospitality industry where there is plenty of food and drink.Where what is deemed litter is food,you are carried away and stop watching what you eat or drink in the process because the abandance of it clouds the mind to judge goodlife from healthy life.

There are people who give us the reason to go on despite all the tantrams that are thrown at us in the line of duty.We go home and sleep on their lap after a good shower and they insist we are workaholics for areason.These are the people that i want to single out in this post at the end of the year.

To the woman who brought to me the magic of  rediscovering the loudest laughter ever,joy,peace and above all LOVE in our innerself.She has taught me that one can give up a job because love must win.She has proved that lies can be cooked but cant be preserved because they have the weakest elements in them to survive the test of time.May be iam giving a heavy text in this post than any other before.This deserves that weight,density because they have shaped the solidity of my patience.

To my wife:hendrina who was once a waiter(a well experienced one) and gave me a beautiful daughter who is a factory of our joy.She tells me my love for blogging has grown from a hobby to another something she didnt know,something that might be a career on its own.To my daughter she cringes away each time  i keep jabbing in my keyboard yet dinner is being served.........'daddy its mommas dinner time"........

• This year that ends tommorrow by midnight its her year because without her by myside when my health nosedived and lost all the courage to undergo my prescribed ''regular excersise".To watch my diet and stick to what she prepared under a close reference to doctors advise all changed in a month. Eat,eat babe she softly said to me.
• To my mother whom i cried on her lap too as a her small child that i was unwell and she said as long as she is alive she will help me get better,that made me stop crying.
• To my father who will always standout as my biggest pillar(i have no words to praise him)
• To my brother Elijah,he called my line like telephone operator.
• To my boss Thandi,she always called and in response to my hoarse voice a day was added for bed rest.

I have realised that working in this industry where food is the material we work with we tend to forget that food too can kill. We therefore need to be careful in the choice of the food we eat.

This poem goes to my strong woman.Reminiscing the times i spotted her as the one.

WAITRESS ON TABLE    H

in green she lowers to me,
wait

serve me the open chambo garnished by your killer grin

desert?,Never, your number will do

this tall debris built my fault

spillages printed all over,poor me!

cruets yawn void,dont mind

trust no calculator,keep change

may need room service at four,bring crockerly empty though

be my take away for now and ever

am waiting

waiter!
for our outside catering

UNPUBLISHED ARTICLE 2012:TOURISM INDUSTRY AND CURRENT ECONOMIC JAZZ

I also gave out my "expert views" on tourism with the economic situation that hit us hard early 2011-2012 unfortuanately i did not post it on your your blog dear followers and finding it lying around i thought justice in the world could mean posting what i thought in this period of time- Isaac Chikwere Kasenjere

                                                                                       

TOURISM  INDUSTRY  AND this ECONOMIC JAZZ!

The fuel shortage, scarcity of forex and soured relations with the west might be  a result and am not sure if the latter is the cause of this wobbling economy we all dread now. Tourism industry has not been spared with this retrogression to development.Infact its among the top list of the industries hit by this economic tsunami. Whether its forex shortage that has seen hotels registering the highest percentage of cancellations or no-shows this year, unofficial statistics from the lakeshore resorts tout 60-70% ,but that matters less now.

Managers should get cracking and review afew tactics on their revenue management and strategic direction on their propertys dashboard. All these things however should accommodate the current “national recession “if that word can be re-coined.

This is the time Managers should be innovative enough to trade even when expenditure shall equal the sales. This is better than no sales at all .Mind you the hospitality product is perishable. Managers are on the rush to reduce hotel rates that one wonders where on earth these rates were when some of our wallets were still fat before an animal called devaluation of kwacha played predator.

Reducing rates is not the only solution, it’s part of it.The irony of adjusting rates  down is that hotel owners expect more traffic into their hospitality property,however experience has also revealed to me that we have never seen hotels with cheap rates to trade at 100% occupancy 24/7.Customers will always ask “whats in it for me?”even when your rates are the lowest. Demand shall always be created if satisfaction has been spelt in full by the guest.

Creative measures should be applied by coming up with tailor made products to a spectrum of guest.The chef should come up with menu well engineered that does not only look at dietary needs  or names to sell yet  same taste and colour . I should remind hotelier that this should not mean lowering the menu food price you have but a new menu that should respond to the winds of economy.Restaurant patrons should not fumble for the last coin in the pocket for the same thing we offered last time they came .Hospitality units should start selling value not rate or price because price and rate are not a service they seek and pay for.

A hotel room has  a tv set,airconditioner, a table and chair ,soap,towels and usual turndown service.What have you done to change  the features,how many occupants are you allowing this time for a night and amenities added to the room package.Whats on your breakfast menu,add some  most liked food items and remove the  less liked  items by your guests. Human beings will keep on getting married even in times of war,so in this time of economic slump deliberate packages should be made available to such couples, may be a photo shoot , a free massage or a personalized  table with a name  on it. This shall be enough 100 times slot  advert if you may like it that way.What managers should look out for is not the ceiling of 100% occupancy but the demand that comes with it ,so any occupancy over 50% shall see figures  soaring.

All I am saying is hoteliers should come up with adjusted packages with new values and features to catch the eye of the guest.Whether you are adjusting upwards or downwards that is your homework with your Accountant. You need a guest who has cash in the pocket and is also willing to spend it at your place. Ignoring the target market demands is letting your tables gather dust in the restaurant and rooms echoe with sounds of vacancy.

While smaller and broadrange of tailor made products should be created, diversification should also be a catchword as we struggle through this time.Our product should stretch beyond food ,drink and bed.

Our culture is one product that is worth forex in question.Engaging a group of villagers  for cultural evenings can only cost little and plough back into the hotel coffers.A lodge along the lake shore can use more than lake Malawi as a product.They can use the yao culture and its history.Same works for a lodge in Mzuzu. Lets shift our mindset from just waiting for business of bed and  breakfast only. Sightseeing or day activities will see places that are now relying on to make more money even when the occupancy is zero.

The directive by government to have foreign guests pay in foreign exchange should not only be seen as easy go for hospitality owners.There are challenges  that should be expected ,therefore knowing this challenge will prepare the attitude  of staff and wording of interacting with guests to communicate this Press release by Reserve Bank of Malawi.Scenarios of guests booking out of the hotel because they were ignorant of the currency to pay shall if not already  be rampant.Therefore it is my theory that upon reservation this change should be communicated   or risk customer emberassment which always goes with a  cost to a hotel  and our competitor a stone throw can benefit from this mistake.This might also see guests spending little in our revenue centres  if  we leave the job  of spreading the message of this new law  with the Government alone. The excuse can only be “I have already changed my forex to kwacha”.Managers cannot afford  to see their licence be snatched away because they failed to assist the government the regulation of forex.