CHAPTER ONE
1.1Background of the internship. According to the national association of college and
employers, an internship is a form of experiencing learning that integrates knowledge and
theory thought in classroom with practical application and skills development in professional
settings. internship gives students practical skills experience and greater knowledge and
create valuable contacts in professional fields; they consider their Carries and give employers
the opportunity to guide and evaluate [Link] is a structure and supervision experience for
which a student gains academically.
Internship is required by RHIBMS as a fulfilment for the award of higher national diploma, I
was opportune to be an intern in NJB NJEIFORBI CHICKEN BURGERS Buea 27th June
2025 and was guided by a manager. internship can be classified into two types that is short
term internship and long-term internship. A short-term internship is where by a student on as
an intern is placed for few weeks or months on an organization while a long term internship
is whereby a company or a firm can send a worker or workers to another company or
organization to gain skills on a particular work experience. At this point the person going on
internship is known as an intern.
Internship is very important in our society today because it brings out a better understanding
of what was thought in the rhetorical section in classroom and gives students life experience.
1.2 Aim and Objective of Internship
Aims
-bridges academic and industry.
To apply classroom concepts theories and skills to actual work situations.
-skills development
To acquire new practical and transferable skills (technical, communication or
industrial specific) -professional exposure.
To understand the workplace culture day to day operations and expectations within a specific
industry. Objectives
-skills acquisition
To learn specific tools, software or methodologies use in the industry.
-performance evaluation.
To receive regular feedback on work performance, identifying strengths and areas for
improvement.
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-Employment potential.
To demonstrate capabilities with the aim of securing a full time position upon graduation. -
networking.
To build professional relationships with mentors, managers and peers.
1.3.1 operational definitions of terms -Customer service.
Customer service is the assistance and support provided by a company or firm to customers
before, during and after they buy or use products or services. It is a critical function for
businesses, acting as a competitive differentiator that drives brand loyalty, recognition and
revenue. modern customer service often includes multiple channels, including phone, email,
live chat and social media.
-customer.
A customer is an individual or entity that purchases goods or service from another business in
exchange of money or value. customers are primary sources of revenue and often described
as the back bone or life blood of an organization.
-feedback
Feedback refers to information given by customers on a product, a person’s performance of
tasks which is used as a basis for [Link] involves the reaction of customers if it’s bad
or good, the taste, quality and quantity.
-cleaning
It’s the act of satiating surfaces, equipment and area to prevent cross contamination and
ensure food safety.
-whale house
It’s likely refers to a specific themed establishment, such as BMA house (which
feature specific sustainability initiatives) or a niche restaurant concept rather than a standard
industry.
-marinating
It is the culinary process of soaking foo, like meat, fish or vegetables in a seasoned,
flavourful liquid
(marinade)before cooking to add flavour moisture and tenderness.
-processing
It refers to the series of steps of operations to transform raw input (like data, food and films)
into a more useful or meaningful output, involving handling, manipulating or preparing it.
-washing
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Washing refers to cleaning of stuff (food, surfaces, equipment and body parts) with water,
soap and or other liquids to remove dirt, germs or unwanted stuffs.
-Mise en place
Mise en place is a French culinary term meaning putting in place. it’s about preparing
ingredients and tools before cooking.
-Garnish
It is a decorative edible thing you add to food for looks, flavor pop or [Link] can be done
using carrots tomatoes onions green beans.
1.3.2 Abbreviations of terms
FIFO . First in first out, it is a food storage rule use for older stuffs first to avoid waste.
HACCP. hazard analysis critical control points, used for safety.
GMP. Good manufacturing practices for standard.
SKU. stock keeping units for inventory.
FBO. food business operations for companies.
FMCG. fast-moving consumer goods for products.
DSP. Daily sales progress.
PPE. Personal protective equipment.
R&D. Research and development.
TP/DP. Trade price /distribution price.
PO. Purchase Order. SCM. Supply
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CHAPTER TWO
COMPANY PRESENTATION OF ORGANIZATION
2.1 Historical Background of Organization
NJEIFORBI BAKERY company formally called Louis Modern bakery was founded by Mr.
Njei Louis Tabi as a sole proprietorship business in 2009. It was founded as small local
bakery using locally made tools. It was opposite mile 17 motor park Buea. At that elementary
stage only two kinds of local bakery products were being produced “block cakes and Kumba
bread.
A year later, the site was moved to malingo street still in Buea where their brand of products
called Egg-ovine bread was introduced (quality sliced tea bread).
As time went by, there was drastic increase in the population of Buea due to the creation of
several institutes learning. The proprietor conceived an idea to introduce the making of
French bread and other pastry there by creating its first show room/supermarket.
So, in 2013 NJEIFORBI Bakery company ltd was created with a capital of one hundred
million (100,000,000Frs CFA) and registered with it heads quarters and production site at the
university of Buea junction. That is to say the name was change from Louis Modern bakery
(LBM) to NJEIFORBI Bakery company LTD.(NJB) with the acquisition of modern bakery
equipment, company started producing all varieties of beer and pastry products and became
well known for its uniqueness inequality.
In 2024 the company expanded its activities to include entertainment and leisure with the
lunching of the now famous Las Vegas Snack in November 2014.
Presently the company is into import, general commerce, hospitality, bore hotel drilling,
restaurant and fast food business, With branches all over Buea. And in 2016, the company
started gaining grounds in other towns Bamenda in 2016, Douala 2018, Limbe in 2025 and
the company is still expanding its branches.
The proprietor is the chief executive officer (CEO) of the company.
Sources of cash/capital of NJEIFORBI Bakery company.
_ NJEIFORBI company ltd in Buea Cameroon, primarily generate revenue from its
diversified offering in hospitality, leisure and catering sectors, evolving from its roots as a
bakery. _ it main source of income flows now from a broader range of services, including
catering for events and possibly hotel/lodging services (temporary accommodation).
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2.2. mission, vision of the organization. Missions
To offer diverse, quality baked goods, pastries and leisure services at reasonable prices,
serving the Buea community effectively.
Vision
To be a fully developed recognized business in the hospitality/catering sector, evolving from
a local bakery to a comprehensive service provider.
2.3 Organizational Structure Functions of Various Departments
NJEIFORBI utilizes a functional structure managed by a central administrative. Due to its
diversification, it operates as a multi- segment enterprise (bakery, hotel, restaurant and
supermarket) overseen by top management including the CEO.
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DIAGRAM
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2.3.1 Chief executive’s officer.
Chief executive is also referred to as managing director (CEO). The CEO of NJEIFORBI Mr.
NJEIFORBI Louis, is the top leader, responsible for setting company vision, managing daily
operations, developing strategies like expansion into hospitality/catering, overseeing finance,
ensuring compliance building senior team and motivating staff, driving the company from
and bakery roots to diversified services in Cameroon.
2.3.2 The general manager
NJB company ltd (in bakery and supermarket chain in Buea) act the operational bridge
between the CEO’s strategic vision and daily execution. The general manager is tasked with
implementing the company’s monthly visions, targets and strategies.
2.3.3 Human resources manager
Based on studies examining NJB company Ltd in Buea and Bamenda Cameroon, the Human
Resources manager is a strategic partner responsible for managing the employee’s lifestyle to
improve organizational performance, maintaining a strong organizational culture and
balancing productivity with employee satisfaction.
2.3.4 Accounting department.
Accounting department is responsible for managing the company’s financial records to track
income and expenditures across its multiple [Link] primary function is to ensure accurate
bookkeeping, financial analysis.
2.3.5 Internal control department.
An organization like NJB would typically focus on several key organization’s effectiveness
and ensuring compliance.
2.3.6 General cashier
A general cashier involves accurately processing customer transactions (cash, card, checks)
handling payments, issuing receipts providing excellent customer service and managing the
cash drawer by balancing it daily and preparing deposits, ensure compliance and handling
returns, refunds while keeping the checkout area tidy.
2.3.7 Departmental head
A departmental head (or head of department/ HOD) is a senior manager leading a specific
division (like sales, HR, or science) within an organization, responsible for strategy,
operations, staff management, budgeting and ensuring their team meets company goals,
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acting as a key link between top management and frontline staff. they build high preforming
team, foster collaboration, manage performance, handle recruiting, ensure compliance and
drive innovation with specific duties varying by such as curriculum for education or lab
safety for science department.
2.3.8 Service department
A service department provides essential information (like IT, HR, maintenance, accounting)
that helps a company maintain operations run smoothly but don’t directly generate revenue,
crucial for efficiency, cost control and supporting core production or service delivery.
2.3.9 Support staff
A support staff department handles essential organizational functions outside core services,
providing vital administrative, technical and operational assistance to keep an entity running
smoothly, encompassing roles like IT, HR, maintenance, finance and office management,
ensuring everyone else can focus on their main tasks.
2.4 Products of the organization (products and services)
NJB bakery is well known for its production of unique quality and affordable bakery products
while also has captivate its customers. The goods produced include, Bakery products like
special birthday cake 10000frs, hamburger 1500frs, biscuits from 100frs, chocolate, chips
100frs upwards, sugar buns100frs, cake tranche 1000frsetc.
bread varieties including the unique egg-ovine bread.
Food and catering (NJEIFORBI chick’N burger/restaurant).
Crispy chicken, juicy burgers, snack combos.
Full meal in their restaurant.
Hospitality and leisure services.
Hotels operate as a 3-star hotel in Molyko Buea. Supermarket offers various household and
personal needs.
Catering services providing quality food service in the hospitality sector.
Delivery available through apps like catalysts for fast food. Automated transactions use
accounting software for smooth transactions.
24/7 services which some operators like the fast food, are available day and night.
In essence, NJEIFORBI started as a bakery but grew into a large enterprise covering food,
retail (supermarkets)and hospitality (hotels and restaurants) in southwest and northwest
regions of Cameroon.
NJEIFORBI produces good soft French bread at 100frs.
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CHAPTER THREE
3.1 Activities carried out by the intern.
The intern started working at NJB bakery company on Thursday 26th June 2025 still 1st of
August 2025. All in interns were introduced to the general manager and human resource
manager and other staff. We all started working together at the restaurant and later on was
shared in to 3 groups. For interns working starts at 8am every morning and close at 4pm and
at times work over time.
Week 1-2 the intern started her internship in the morning shift and was introduced to manager
and the human resource and other staff. She started by cleaning tables and glasses and
arranging paper napkins on the tables.
Greeting of guests and taking drinks and food orders.
She welcomed the guest from the door before taking them to a clean seat. Staying attentive to
the needs of guests in the dining area and assisting them. she will be there to help when food
leaves the kitchen to the back-counter and make sure everything is ready. At the beginning
the intern wasn’t got at all but as time went on, she got used to and did well.
Cleaning of tables after guests have died. She always cleaned the table before and after
serving guests.
Week3-5 in week 3-4 the intern was sent to work in the kitchen, assisting the chef in the
preparation and cooking of food as required. she always on time to assist the chef on their
pre- preparation (Mise en place) meaning “putting in place “like cutting of tomatoes, onions,
cabbage another. In the kitchen like African dishes sections where all African dishes are
prepared.
- pizza section where all types of pizza are baked. NJB bakery company produces the base
pizza in the whole Buea and they produce several types of pizza and sizes. Working with the
main chef is fun but stressful because you work under pressure but beneficial because more
skills are gained.
Cleaning benches floors and kitchen area we join the main cleaners to clean after and before.
In the kitchen waste are well manage so they just need to put in rubbish at the waste bin. We
also ensure that the kitchen is well cleaned and sanitized. The kitchen is always clean because
there are measures put in place just to ensure that the kitchen should remain clean at all times.
Week4-5day intern worked in the kitchen for One week two days and was sent down to the
production unit location at the university of Buea junction. She used the remaining 3days at
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the production unit. Production activities are baking, processing, kneading sieving. She can
process, baked knead and sienna batter. When she first came, I could do the above mentioned
with case.
⁃ hygiene during and after processing (intern consciousness and practice of hygiene in the
food industry).
Intern possesses significant knowledge about hygiene principles such as important of hand
washing before and after produce and washing of machines and utensils.
⁃ manipulating of processing equipment such as fridge, oven and others (how skills is the
intern in manipulating equipment) intern could manipulate some but there are some that they
were thought to use. Because it requires practical experience to know how each tool
functions.
⁃ Preservation skills (how well does the intern master preservation method used in
industries). She has well mastered the temperature/based method that is refrigerator chills and
freeze. Oven temperature 180 degrees, refrigerator chills at 5 degrees to -18 degrees.
⁃ Ingredients and knowledge. Intern gad a deep understanding on various flour and their
properties and how different interact and react under various conditions.
Students’ impression
-Intern enjoyed blending theory with practice in real life situations.
-Her confidence was boosted when she became used welcome guests and taking orders, it
became fun and enjoyable even due some guests were not always of good mood or behaviour.
⁃ There’s was no room for boredom but stressful because of pressure that is working under
pressure due to large number of populations.
⁃ Intern wasn’t satisfied because of the limited time used at the production unit couldn’t
study everything but was satisfied with other working departments.
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3.2 Focus Area. Preparation of vegetable from sweet potato leaves.
General overview.
sweet potato leaves are the edible leaves of the sweet potato plant. They are widely consumed
as a leaf vegetable and are rich in vitamins, minerals, antioxidants and dietary fibre. Sweet
potato leaves are valued for the nutritional benefits and can be used as herbs at the same time
vegetable.
3.2.1 Cultivation of sweet potato leaves in Cameroon
Sweet potato cultivation is an important agricultural activity in Cameroon, contributing
significantly to food security and rural livelihoods. the crop grows well in tropical and
subtropical climates with an optimal temperature rang of 20 degrees to 30 degrees. Sweet
potato thrive in will drain sandy loam soil with a pH range of 5.5-6.5.
The northwest, west, southwest and central regions of Cameroon are major producers of
sweet potato significant production areas are found around Bamenda, Bafoussma, Yaoundé
and parts of the southwest region. Both root and leaves are harvested with the leaves
commonly used as vegetables.
Many small-scale farmers in Cameroon use traditional farming practices such as manual land
preparation and rain-fed agriculture to cultivate sweet potatoes irrigation is limited and most
farmers depend on seasonal rainfall.
The use of chemical fertilizers and pesticides in sweet potatoes cultivation is relatively low,
as many farmers rely on organic manure and traditional pest control methods. However, pest
such as sweet potato weevils and disease like leaf spot pose challenges to production. Climate
change has also affected sweet potato cultivation through irrigated rainfall patterns and rising
temperatures, impacting yield and leaf quality
3.2.2 Nutritional benefits of sweet potatoes leaves.
Sweet potato leaves are highly nutritious leafy vegetables that provide several health benefits
due to their rich content of vitamins, minerals, dietary fibre and antioxidant. Below are some
key nutritional benefits of sweet potato leaves.
> Protein: sweet potato leaves are a good source of plant-based protein, which supports body
growth, tissue repair, and muscle development.
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> Dietary fibre: sweet potato leaves contain both soluble and insoluble fibre, which aid
digestion, promote regular bowel movement, and help control blood sugar and cholesterol
levels.
> vitamins A: sweet potato leaves are rich in beta carotene, which supports the good vision,
immune function and skin health.
> vitamin C: vitamin C helps boost immunity, supports wound healing and enhance iron
absorption.
> vitamin B complex: this vitamin assist in energy metabolism, nerves function and red blood
cell formation.
> minerals: sweet potato leaves contain the following minerals iron, calcium, potassium,
Magnesium, antioxidant, phytonutrients. These minerals help in oxygen transportation in
blood, provide strong bones and teeth, and also play a role in muscle relaxation.
3.2.3 Economic importance of sweet potato leaves.
sweet potato leaves play vital role in Cameroon’s economy, nutrition and food security.
Contributing to Gross Domestic Product (GDP)
> Agricultural GDP: sweet potato production, including leave, contributes significantly to
Cameroon agriculture GDP as part of root and tuber crop production.
> Nutritional GDP: The sweet potato sector contributes to national GDP through local
consumption, processing, and market sales.
Employment and income generation.
> Rural employment: sweet potato cultivation and leaf harvesting provide employment
opportunities for many rural households.
> income generation: the sales of fresh sweet potato leaves, dried leaf powder and processed
food products generate income for farmers and traders.
Food Security.
Staples vegetables: sweet potato leaves are a common leafy vegetable in Cameroon,
providing essential nutrients such as vitamin A,C and iron.
> Food availability: Sweet potato leaves are available throughout the year, especially in rural
communities.
Sweet potato leaves sauce
Ingredients.
-Fresh sweet potato leaves
-palm oil or vegetable oil
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-onion
-Salt
-tomato
- seasoning cube (optional)
- pepper (optional)
-water
Method
sweet potato leaves were washed thoroughly and sliced.
The leaves were boiled in water for about 5-7 minutes and then drained.
Oil was heated in a pot and chopped onions and
stirred.
the boiled leaves were added and stirred well.
salt, seasoning cube, and pepper were added to taste.
A small amount of water was added and the sauce was allowed to stirred for 5-10 minutes.
Serving: the sweet potato leaves sauce was served with boiled yam.
3.3 Comparison between theory and practical
3.3.1 similarities between theory and practical’s
- Both theory and practical involves reflective learning, with theory focusing on concepts
and practical emphasizing hands on experience.
- Theory provided the foundation while practical demonstrates application, thereby
complementing each other.
- Both theory and practice are essential for understanding food processing techniques.
3.3.2 Differences between theory and practice
- Focus: Theory focused on conceptual understanding, while practical emphasize skills
development and hand on experience.
- outcomes: Theory provide knowledge while practical enhance competence and confidence
through application.
- Approach: Theory involves analysis and explanation, whereas practical involves
experimentation and exercise.
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CHAPTER FOUR
EVALUATIONS OF THE INTERNSHIP
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