The begining of the end?

You are so confused by my title I know :
Well it  began December of last year Sondela offered me a permanent position in reception the thing they saw I loved from the start as a student I cant even begin to tell how much I have learned and progressed in my position working hard day in day out. As Tourism and Hospitality is not a job for people afraid to get things done properly , apart of my daily reception and front office procedures each day I have the not so easy privilege to train our academy students in what I think I am best at.

Time has gone by so fast the moment I wrote my second exam in reception and operation services it was mad clear to me that this is yet another stepping stone towards my dream come true , and not so far down the line my boss ,tutor and dear friend brought me a cup of coffee to congratulate me on my exam passed with a merit .

I ensure you that each one of my blogs is interesting and intriguing enough to read all of them.

Accomodation services (housekeeping)

 Accommodation (housekeeping) we learned how to clean and keep clean from top to bottom leaving everything spotless.

 Jeanine and I dusting off the bookshelf and books packing everything back as it was.Few interesting and very old books.

 Doing the dishes..............................

 Cleaning all parts of the chalets from bedroom to bathroom and lounge.

 Always where protective clothing when working with hazardous chemicals.

Contribute to health and safety and security of the workplace.

It is health that is real wealth and not pieces of gold and silver.

Mohandas Gandhi 

All employees should be informed about the occupational health and safety act to prevent injury and illness in the workplace and they should be aware of strange packages and odd  objects as well as strange behavior or  people ,they should also take note of safety signs and where protective clothing.

 Protective clothing is acquired when using dangerous or hazardous objects preventing injury and illness. 

Our greatest happiness does not depend on the condition of life in which chance has placed us, but is always the result of a good conscience, good health, occupation, and freedom in all just pursuits.

Thomas Jefferson

Harvesting of fauna (game capturing).

MASS CAPTURE USING THE BOMA OR OELOFSE METHOD:     

The following method was devised in the Hluhluwe-Umfolozi Park by Jan Oelofse in the late 1960's while employed by the KwaZulu-Natal Nature Conservation Service and is presently in use. A large funnel-shaped site (approx 300m) is constructed, using opaque plastic suspended by cables. At the widest open end a plastic curtain is used. This is closed once the animals are in the site.
They are gradually herded down to the narrowest end using a series of curtains to reduce the size of the holding area. The final crush has a loading ramp where game transport vehicles are in position to receive the animals. This commonly used method is effective for catching herd animals such as impala, wildebeest, kudu, and zebra.
NET CAPTURE:
This is probably the oldest method used in game capture. It is effective in dense bush cover for catching animals such as nyala, reedbuck, bushbuck, and duiker. Approximately 100 m of rope netting is woven through the bush and the animals are chased into the nets by a line of beaters. There are sufficient staff in the vicinity of the nets to restrain and tranquillise the animals once they are caught.
PASSIVE CAPTURE:
This is a relatively simple, inexpensive and unstressful way of catching game. Animals are attracted to a central point with food or water. Once they are accustomed to the site, the construction of a capture enclosure can commence. However this is time-consuming and unsuitable for large-scale capture operations involving many animals.
DRUGS:
Drugs can be used to catch all species of game. Generally, however, unless selected animals are to be removed, the only game which are caught with the use of drugs are elephant, rhino, and giraffe.
STRESS:
Stress is a major problem in the catching of wild animals. Contrary to popular belief, animals are not fit and game capture staff strive not to over exert them during capture operations. Chasing is done fairly slowly and not during the heat of the day.
Great care is exercised while transporting newly caught animals. Animals are injected with long- and short-acting tranquillisers before transportation where necessary. Some species are transported in mass, these are usually herd animals and it is always attempted to transport these animals in family groups. Animals such as reedbuck which tend to be more solitary are transported in individual crates. Overcrowding in holding pens is also avoided. Each pen has a secluded section where an animal can retreat to feel secure. To avoid aggression and injuries, mature males are generally kept separate from females and young animals.
PENS:
Animals are placed in holding pens to prepare them for long road journeys, for export.They are kept in pens with as little noise and disturbance as possible, and are fed on indigenous foods where possible. Gradually other foods such as lucerne, teff and cubes are introduced. Animals usually pick up condition after a week or two, and are ready for transportation between four and six weeks in the pens.
Motion capturing

Motion capture, motion tracking, or mocap are terms used to describe the process of recording movement and translating that movement on to a digital model. It is used in military, entertainment, sports, and medical applications, and for validation of computer vision^[1] and robotics. In filmmaking, it refers to recording actions of human actors, and using that information to animate digital character models in 2D or 3D computer animation. When it includes face and fingers or captures subtle expressions, it is often referred to as performance capture.
In motion capture sessions, movements of one or more actors are sampled many times per second, although with most techniques (recent developments from Weta use images for 2D motion capture and project into 3D), motion capture records only the movements of the actor, not his or her visual appearance. This animation data is mapped to a 3D model so that the model performs the same actions as the actor.

Reception operations and advanched reservations.

My certificate in IVQ Reception operations and services consists of the following syllabus which I completed with workplace exposure and knowledge of working with guests!

Certificate
01 Security practices
02 Customer care
03 Personal presentation
04 Safe practices
05 Fire prevention
06 General reception procedures
07 General front office procedures
08 Advance reservation procedures
09 Guest accounting procedures
10 Selling and marketing techniques

And under each of these subjects in our syllabus we handled in detail.
Practical competences
The candidate must be able to do the following:
1.1 Handle key systems safely and according to
establishment policy.
1.2 Deal with guests’ belongings according to
establishment policy for security.
1.3 Use appropriate security procedures in
relation to equipment and materials.
1.4 Report all security hazards to the
appropriate authority.
1.5 Report all suspicious items to the
appropriate authority.
1.6 Report all incidents that threaten security
to the appropriate authority.
1.7 Use emergency procedures according to
policy and when appropriate.
Knowledge requirements
Instructors must ensure that candidates are able to:
Security practices.
1.1 Describe the key systems within an organisation.
Keys: grand master, master, sub-master, floor master,
1.2 Identify the procedures for reporting lost and                    
Reporting to: supervisor
Details of property: when found, where found,
item description
Holding: length of time held
1.3 Explain the security procedures for equipment
and materials.
Benefits: reduced theft, reduced costs, more efficient
care of equipment and materials
1.4 Identify security hazards.
Types: bomb threats, suspicious packages, broken
items, missing items
1.5 Explain the procedures for reporting security incidents.
Minor incidents: supervisor
Major incidents: raise alarm
1.6 Identify the personal characteristics required of
staff to deal with ongoing security.
Characteristics: vigilant, observant, attention to
detail, honest.
 Customer care
Practical competences
The candidate must be able to do the following:
2.1 Use a positive attitude to serve customers politely,
promptly and with regard to specific needs.
2.2 Deal with difficult customers, including angry, boisterous,
intoxicated and abusive customers, according to
establishment guidelines.
2.3 Deal appropriately with customers with special needs
including physical, language and VIPs.
2.4 Give assistance to customers including, information,
physical help and referral.
2.5 Refer, as appropriate, situations requiring attention
beyond the limits of own authority.
Knowledge requirements
Instructors must ensure that candidates are able to:
2.1 Identify the characteristics necessary for good
customer service.
Characteristics: politeness, willingness to assist,
prompt service, remedial action, identifying
customer requirements
2.2 Identify customer requirements of facilities.
Requirements: urgent, non-urgent, special requirements
2.3 Describe the benefits of good customer service practices.
Benefits: customer satisfaction, repeat sales, referred
trade, improved reputation, increased business
2.4 State typical referral facilities and procedures.
Facilities: line management, roles of specialists
Reception responsibilities for dealing with
customers: examples
Personal presentation.
Practical competences
The candidate must be able to do the following:
3.1 Adopt appropriate personal presentation and conform
to establishment standards.
3.2 Use appropriate health and hygiene practices.

3.4 Operate effectively and co-operatively in team situations.
3.5 Communicate clearly and effectively at all times.
Knowledge requirements
3.1 State the elements of good personal presentation.
Elements: clean clothes, clean footwear, appropriate use
of cosmetics, clean and tidy hair, males to be clean shaven
with beards and moustaches trimmed, routine care of
hands and nails
3.2 Describe the practices necessary to sustain appropriate
health and hygiene standards.
Practices: balanced diet, sufficient sleep, relaxation, good
use of leisure time, posture, deportment, clean body, face,
teeth, hands and feet
3.3 Explain the importance of adopting a professional attitude
when dealing with customers and colleagues.
Professional attitude: punctuality, patience, tact, self
organisation, good humour, responding positively to
instructions, criticisms and appraisals
3.4 Describe the likely effects on customers and colleagues of
negative personal attitudes.
Customers: poor relations
Staff: low morale
3.5 Identify the basic elements of good team work.
Elements: communication, co-operation, organisation
3.6 Describe methods of communicating effectively.
Verbal: speaking concisely, clarity, listening
Non-verbal: body language, attitude
3.7 State the role of staff in promoting good customer care.
Customers: increasing satisfaction, confidence
Establishment: image promotion, sales increase
Safe practices
The candidate must be able to do the following:
4.1 Select and wear appropriate protective clothing
at all times.
4.2 Use only safe and fully maintained equipment.
4.3 Use equipment and any chemicals in accordance with
recommended safe practices.
4.4 Identify and report safety hazards.
4.5 Operate and clean equipment safely, referring to
manufacturers’ instructions as appropriate.
4.6 Store dangerous substances safely.
4.7 Demonstrate simple first aid procedures.
4.8 Accurately record accidents and promptly report them to
the appropriate authority.
(4.7 Explain the basic first aid procedures.
Treatment: fracture, shock, electric shock, burns,
poisoning, fainting
First aid box: contents, checks
4.8 Describe the procedures for reporting and
recording accidents.
Procedures: reporting, recording
Documentation: recording)
Knowledge requirements
Instructors must ensure that candidates are able to:
4.1 State the benefits of wearing protective
clothing/uniform.
Benefits: safety, protection, any legal
requirements, staff identification
4.2 Identify faults which would make equipment
unsafe for use.
Electric damage: plugs, cables
Leaks: ill-fitting or damaged attachments
Noises: unusual
4.3 State safety procedures for equipment and
cleaning materials.
Signs: examples, display
Training: induction, use and care of equipment,
handling substances
4.4 Identify hazards to safety in the workplace.
Surfaces: slippery, uneven, chipped, broken
Substances: chemicals, mixing
Obstructions: corridors, by doors
Electrical: supply, power points, appliances
4.5 Describe reporting procedures for safety hazards.
Minor: procedures
Major: type, action, responsibility
In-house procedures: examples
4.6 Describe the care and storage of potentially
dangerous substances.
Substances: cleaning chemicals
Storage: containers, labels, secure lids
Control: responsibilities, location, issues.
Knowledge requirements
Instructors must ensure that candidates are able to:
4.1 State the benefits of wearing protective
clothing/uniform.
Benefits: safety, protection, any legal
requirements, staff identification
4.2 Identify faults which would make equipment
unsafe for use.
Electric damage: plugs, cables
Leaks: ill-fitting or damaged attachments
Noises: unusual
4.3 State safety procedures for equipment and
cleaning materials.
Signs: examples, display
Training: induction, use and care of equipment,
handling substances
4.4 Identify hazards to safety in the workplace.
Surfaces: slippery, uneven, chipped, broken
Substances: chemicals, mixing

Obstructions: corridors, by doors
Electrical: supply, power points, appliances
4.5 Describe reporting procedures for safety hazards.
Minor: procedures
Major: type, action, responsibility
In-house procedures: examples
4.6 Describe the care and storage of potentially
dangerous substances.
Substances: cleaning chemicals
Storage: containers, labels, secure lids
Control: responsibilities, location, issues
Fire prevention.
Practical competences
The candidate must be able to do the following:
5.1 Identify potential fire hazards and take appropriate action.
5.2 Take appropriate action on the discovery of a fire.
5.3 Participate in appropriate fire fighting training.
5.4 Demonstrate the appropriate techniques and skills, in
training/practice situations, for dealing with fire safely.
Knowledge requirements
Instructors must ensure that candidates are able to:
5.1 Identify possible causes of fire.
Maintenance: examples
Electrical: spark, overloads
Cleaning: substances, spillages
5.2 State the action to be taken on the discovery of a fire.
Reporting: emergency services, internal responsibility,
customers and staff
Evacuation: procedures, assembly points, roll calls
5.3 List and explain the methods of fire fighting.
Equipment: operation, extinguishers, colour coding and
uses, blankets
Types of fire: appropriate actions
Ventilation: causes, actions
5.4 Identify and describe the use of fire detection equipment.
Detectors: smoke, flame, heat, manual alarms
5.5 State the reporting procedures for fire hazards and fires.
Establishment: procedures
Legal: any legal requirements
Practical competences
The candidate must be able to do the following:
6.1 Receive and welcome guests appropriately.
6.2 Receive guests following the appropriate procedures.
6.3 Employ the correct procedures for dealing with
6.4 Handle the departure of guests using the correct
procedures at reception.
6.5 Handle the departure of guests using the correct
procedures at the cashier’s desk.
Knowledge requirements
Instructors must ensure that candidates are able to:
6.1 State the purposes of and describe the methods for
receiving and welcoming guests.
Purposes and methods: creating a good impression,
importance of first impressions, making guests feel
welcome, identifying special needs of guests
6.2 State the procedures to be followed for receiving
guests, both advance reservations and chance arrivals.
Procedures: allocation of rooms, registering guests,
checking particulars of guests’ against reservation and
registration information, checking methods of payment,
informing guest of facilities, issuing key or card key,
issuing key card, directing guests to rooms, updating
status information
6.3 Explain the procedures to be followed for
guests in residence.
Procedures: dealing with messages, dealing with
personal callers, dealing with guests’ enquiries, dealing
with compliments and complaints, selling hotel facilities
and services
6.4 Describe the procedures for dealing with departing guests.
Procedures: settlement of account, selling future
reservation, updating room status information, updating
guest history file/data
06 General reception procedures
 General front office procedures
Practical competences
The candidate must be able to do the following:
7.1 Use computerised or manual systems to provide
front office documents.
7.2 Use the main types of electronic or manual filing
systems appropriately.
7.3 Use the main communication systems and
services appropriately.
7.4 Deal with visitors’ pay outs/disbursements using
7.5 Accept and correctly process different methods of
settlement of guests’ accounts.
7.6 Obtain the authorisation, recording and control of
petty cash using the correct procedures.
7.7 Deal with basic banking procedures appropriately.
Knowledge requirements
Instructors must ensure that candidates are able to:
7.1 List the range of front office documents that can be
produced using computerised or manual systems.
Documents: letters, memos, reports, guest accounts,
arrival and departures lists, promotional materials
7.2 Describe the main types of electronic/manual
filing systems.
Types: databases, microfilm, paper
Systems: alphabetically, numerically, chronologically,
by subject
7.3 Identify the main communication systems and services.
Systems and services: eg post, telephone, fax, e-mail,
satellite, digital communications, teletext, computers
7.4 Explain procedures for dealing with visitors’ pay outs
and disbursements.
Procedures: voucher receipt signed, filed/posted to
guest’s account
7.5 Describe procedures for accepting different methods of
settlement of guests’ accounts.
Procedures: cash, credit cards, charge cards, cheques,
travellers’ cheques, foreign currency, vouchers, advance
payments, approved transfers to ledger
7.6 State the procedures for obtaining the authorisation,
recording and control of petty cash.
Procedures: pay on receipt of authorised voucher, attach
receipt to petty cash voucher, record in petty cash book
7.7 Describe basic banking procedures.
Basic procedures: paying-in cash, credit cards, cheques
and foreign currency, clearance and special clearance
of cheques
07 General front office procedures
Advanced reservation procedures.
Practical competences
The candidate must be able to do the following:
8.1 Use appropriately different types of tariffs when
selling accommodation.
8.2 Handle different sources of reservations appropriately.
8.3 Use different methods of receiving advance
reservations appropriately.
8.4 Use procedures appropriately before and during the
recording of an advance reservation.
8.5 Process and record advance reservations accurately.
8.6 Confirm advance reservations accurately.
Knowledge requirements
Instructors must ensure that candidates are able to:
8.1 Describe the different types of tariff available.
Tariffs: room only, room and breakfast, half board,
full board, long lets, special packages
8.2 Describe the different sources of reservation.
Sources: individuals, travel agents, tour operators,
business/companies, central reservations, airlines,
conference organisers
8.3 Identify different methods for receiving advance
reservations.
Methods: telephone, letter, fax, telex, e-mail and
internet, in-person
8.4 Explain the procedures involved before and during
the recording of an advance reservation.
Procedures: checking accommodation availability,
recording necessary information, arrivals and departure
dates, room type, number of rooms/persons, name,
company or travel agent details, address/telephone
number, rate, reservation number, agreed method of
account settlement, release/guarantee of reservation,
special requirements, identification of reservation
clerk/receptionist and date
8.5 Explain the methods for processing and recording advance
reservations.
Methods: bedroom book, conventional chart, density
chart, Whitney rack, diary, computer
8.6 State the methods used to confirm reservations.
Methods: letter (standard, personal), fax, e-mail
Guest accounting procedures.
Practical competences
The candidate must be able to do the following:
(tabular ledger) method.
9.2 Prepare and present guests’ bills and various types of
accounts using the appropriate procedures.
9.3 Close guests’ accounts when checking out using the
correct procedures.
Knowledge requirements
Instructors must ensure that candidates are able to:
9.1 Describe the procedures for opening, preparing and
maintaining guests’ accounts by manual (tabular
ledger) method.
Methods: post arrivals, room numbers, rates of
occupants, record change of rooms, rates of occupants,
post charts, record allowances and refunds, make
corrections and adjustments, post deposits and
pre-payments, carry forward current balances, transfer
account details and balances to guests’ bills.
9.2 Explain the procedures for preparing and presenting
guests’ bills and various types of accounts.
Procedures: enquire room number and name, check that
bring forward (b/f) total on bill agrees with the b/f total on
the tab, enquire about late charges (telephone calls,
mini-bar), post to tab and bill, enquire totals agree,
present bill to guest
Types: guests’ bills, tour accounts, extra bills
9.3 Describe the procedures for closing guests’ accounts
when checking out.
Procedures: follow procedures for preparing and
presenting guests’ bills, post payments by cash, company
accounts as appropriate, receipt cash bills and return to
guests, file credit bills with appropriate authorisation
09 Guest accounting procedures
18 IVQ
Selling and marketing techniques.
Practical competences
The candidate must be able to do the following:
10.1 Select and present a sample of the main products
sold in a hotel.
10.2 Use appropriate techniques to sell products and
services available from a hotel reception.
10.3 Assist the customer in making a suitable purchase.
10.4 Use basic selling techniques.
10.5 Employ the personal attributes, skills and techniques
necessary for effective selling at a reception point.
10.6 Use the range of selling opportunities available in
order to satisfy customer needs.
Knowledge requirements
Instructors must ensure that candidates are able to:
10.1 Identify the main products sold in a hotel.
Products: accommodation, food, drink, service
10.2 Describe the role of the hotel receptionist, as a sales
person.
Role: hotel/customer contact, ability to recognise and
exploit sales opportunities, ability to work effectively as a
member of a team
10.3 Explain the main reasons for a customer to
make a purchase.
Reasons: need, comfort, desire, pride, pleasure,
fear, fashion
10.4 List and describe the basic selling techniques.
Techniques: opening the sale, developing the sale,
closing the sale
10.5 Identify and explain the value of personal attributes
used in selling.
Attributes: verbal communication, personal
presentation, body language
10.6 State the appropriate methods to be used for different
sales opportunities.
Methods: personally, telephone, by letter, by fax,
e-mail and internet
10.7 Identify the selling opportunities available to a
hotel receptionist.
Opportunities: telephone and e-mail enquiries,
arrivals, departures, correspondence,
chance customers, residents
10 Selling and marketing techniques

REPTILES 101.

 WHAT ARE REPTILES: Reptiles (Reptilia) are a diverse group of vertebrates  that includes creatures such as snakes, amphisbaenians, lizards, alligators, caimans, crocodiles, tortoises, turtles, and tuataras. There are approximately 7900 species of reptiles alive today that inhabit a wide range of temperate and tropical habitats including deserts, forests, freshwater wetlands, mangroves and open ocean. Reptiles are cold-blooded animals. This means they are unable to regulate their own body temperature like birds and mammals do. Therefore, reptiles must modify their activity and behavior to accommodate changing environmental temperatures. They must seek shelter during excessive heat (to prevent over-heating) and extreme cold (to prevent hypothermia).

But being cold-blooded has its advantages too. It has enabled reptiles to enjoy success in habitats that mammals and birds find challenging. Since reptiles do not need to burn calories to fuel a constant body temperature, they can survive on much less food intake that birds and mammals. For this reason, reptiles are the dominant vertebrate in desert habitats.
There are two characteristics of reptiles that enabled them to colonize terrestrial habitats more extensively than their amphibian ancestors—scales and the ability to lay hard-shelled eggs. Reptiles' scales provide them with a tough, protective layer to their skin. They also help to minimize the loss of body moisture. The scales of a reptile consist of a protein called keratin. Reptile scales are not individual structures, like those of a fish, but are instead a continuous sheet of epidermal tissue.
Hard-shelled eggs provide a protective environment in which the embryo can develop and enables reptiles to lay their eggs in dry environments. In contrast, amphibian eggs do not have a hard shell coating and consequently must lay their eggs in or near water. 

DID YOU KNOW ?
Snake’s scales are made up of something called Keratin, which is the same thing that our fingernails are made from.
   Mother Pythons will coil themselves around their eggs and make their bodies shiver in order to heat herself up and keep her eggs warm until they hatch.
   The biggest snake is the Reticulated Python. It can grow up to 10.05 meters or 33 feet long!
   The thickest snake is the Anaconda. The biggest one found measured 111 centimeters or 44 inches around. That's huge!
   The Thread snake is the smallest snake. It is only about 10 centimeters (4 inches long) and the size of a toothpick.
   Vine snakes are remarkable because they appear to have binocular vision.
   Many Zookeepers believe that Cobras are faster learners than other snakes. They are able to tell the difference between their trainer and strangers.

Amphibians newts and salamanders....

 Amphibians:Amphibians are so named because most species live both in water and on land. For instance in frogs, the young stages (tadpoles) live in the water and have gills to breath whereas the adult breaths through its moist skin as well as through lungs and usually lives in and around water. Some of the early amphibians, known only from fossils, had scales but the survivors of the class, all falling in the subclass Lissamphibia, lack scales and are smooth.

Newts:

—A newt is an aquatic amphibian of the family Salamandridae, although not all aquatic salamanders are considered newts. Newts are classified in the subfamily Pleurodelinae of the family Salamandridae, and are found in North America, Europe and Asia. Newts metamorphose through three distinct developmental life stages: aquatic larva, terrestrial juvenile (called an eft), and adult. Adult newts have lizard-like bodies and may be either fully aquatic, living permanently in the water, or semi-aquatic, living terrestrially but returning to the water each year to breed.

—Like all members of the order Caudata, newts are characterised by a frog-like body with four equal sized limbs and a distinct tail. Aquatic larvae have true teeth on both upper and lower jaws, and external gills.[2] They have the ability to regenerate limbs, eyes, spinal cords, hearts, intestines, and upper and lower jaws. Recently it was discovered that the Japanese fire belly newt can regenerate its eye lens 18 times over a period of 16 years and retain its structural and functional properties. [3] The cells at the site of the injury have the ability to de-differentiate, reproduce rapidly, and differentiate again to create a new limb or organ. One theory is that the de-differentiated cells are related to tumour cells since chemicals which produce tumours in other animals will produce additional limbs in newts.[4]

 Life cycle of frogs:

 The life cycle of a frog starts with an egg. A female  lays gelatinous egg masses containing thousands of eggs, in water. Each specie  lays eggs in a distinctive, identifiable manner. An example are the long strings of eggs laid by the common American toad. The eggs are highly vulnerable to predation, so frogs have evolved many techniques to ensure the survival of the next generation. In colder areas the embryo is black to absorb more heat from the sun, which speeds up the development. Most commonly, this involves synchronous reproduction. Many individuals will breed at the same time, overwhelming the actions of predators; the majority of the offspring will still die due to predation, but there is a greater chance some will survive. Another way in which some species avoid the predators and pathogens eggs are exposed to in ponds is to lay eggs on leaves above the pond, with a gelatinous coating designed to retain moisture. In these species the tadpoles drop into the water upon hatching