Purchasing And Storage Department Commerce Essay

Purchasing And Storage Department Commerce Essay Purchasing  refers to a business or organization attempting to acquiring goods or services to accomplish the goals of its enterprise. Though there are several organizations that attempt to set standards in the purchasing process, processes can vary greatly  between  organizations. Typically the word purchasing is not used interchangeably with the word procurement, since procurement typically includes  Expediting, Supplier Quality, and Traffic and Logistics (TL) in addition to Purchasing. What is storing? Basically, storing is when staying in a hotel during vacation, its likely youll have some valuable items and documents on hand like jewelry or passports. Its important to have a safe place to store these items when staying overnight at a hotel, and understanding the different types of storage options different hotels are likely to offer will help you decide how to store your valuables. In Restaurant sector, storing refers to preserving and keeping stock of food and beverages in order to use them when needed. PURCHASING Simplifying purchase While technology is enabling all departments related to purchase to appear on a common platform, there are a few issues where technology fails to offer any solution, thereby calling the need for  human  intervention with sound judgment. While operating a hotel is supposed to be a difficult task, managing the entire procurement process (for such a unit) is even more so. The purchase department handles the task of procurement yet all departments  play  a crucial role in it. That said technology ensures that inter-departmental activities takes place flawlessly. Although purchase has now become dependent on technology for managing inventories and order status, it was originally a manual job. From selection of products to deciding on a vendor, this department rests on the human ability of judgment. However technology is now making the processes related to other departments easier by streamlining all activities. Bulk buying Purchase is about procuring products in large quantities for the stores catering to various department needs. In this, various operational tools bridge the relationship  between the purchase department and stores, fulfilling the requisites of all departments. If we trace back to earlier times, the process of procuring was done manually where storekeepers would spend time contacting suppliers and then placing the orders after checking and re-checking the inventories placed by various departments for duplication of orders and so on. There existed a Bin card system that took stock manually and preparing all the relevant reports through various stock registers, etc. Das adds, Today, technology is helping us to indent, maintain, analyze and control the total inventory with greater ease and accuracy. The systems are smart as well as user-friendly to provide you the alerts and prior intimation about the PAR stock and expiry date, etc. Simplifying purchase order Technology might be one crucial aspect that is vital for procurement today but the genesis of the software systems used for it have been a perfect replica of the tasks earlier done manually i.e. the purchase order. Das simplifies this and says, There are a lot of different aspects which are kept in mind while preparing a purchase order and its frequency. The preparation of the purchase order is proportionately related to the consumption pattern and its requirement. Technology still has some drawbacks in the decision making process. It helps in collating information but that doesnt help in making the final decision. Kailash Bahuguna, purchase manager at The Metropolitan Hotel New Delhi, is of the opinion that technology has not invaded this area of operation totally; a lot of tasks are human-driven and would remain so in future as well. The important job of this department would always remain the negotiation that we do with vendors, reviewing of content for purchasing, etc. Technology can only assist, he adds. While the preference for vendors could be gauged with data like withstanding capacity, rate comparison, stipulated delivery time and extended credit facility, the final decision is made after identifying the suppliers reputation and relationship the hotel shares with it, which are subjective issues and purchase committee makes a final decision. Das says, Frequent market surveys are conducted by the standing purchase committee to assess the current prevailing rate and subsequently used for fruitful negotiations. Technology runs parallel to all tasks to enable swift decisions thereby assisting the entire process. Vendor and inventory management play an important role in preparing the purchase order by various departments (in terms of substitute and new vendors depending on the product demand and urgency), which is notified to purchase for requisition. Das says, In hotels, the purchase officer is in close coordination with other department heads for timely procurement, maximum utilization of materials, seasonal variance in material procurement, and combating the non-availability of materials in unprecedented conditions. Challenges to overcome The challenges vary from hotel to hotel. The structure though remains the same; one needs to take various factors into consideration like geographic location, size of the hotel, operation period, etc. During the initial days of operations of a new property, the challenges are distinctively unique identifying the possible consumption and requirement needs meticulous calculation as there are no past records to look at. A property that is in operation for some years should try and bring all departments (with reference to purchase) on a single platform for smooth information flow. Bahuguna says it enables a sound way to justify codification and stacking methods helping in the inventory management. STORING Any type of foodservice facility begins its food preparation process at the  back  door, by receiving and storing the raw materials. Food, beverages, and supplies must all be accounted for and properly stored until theyre needed. There are two basic types of storage: dry and refrigerated.  Ã‚  Ã‚  Ã‚  Ã‚   Dry storage is for canned goods, paper products, and anything else that doesnt need to be kept cold. Refrigerated storage is for items that must be kept chilled or frozen until used.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   In this article, youll learn more about them both and about the types of equipment needed to outfit your receiving and storage areas for efficiency, safety, and conservation of space. The list includes: Scales Pallets Carts Shelves Well also explain how refrigeration systems work in refrigerators, coolers, freezers, ice makers, and specialty systems like beer kegs and soft-serve machines, and discuss how to select them for your operation.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   RECEIVING AND DRY STORAGE  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Youd be amazed at how many deliveries arrive at the back door or loading dock of the average restaurant in a week. And they all have one thing in common: They must all be checked for accuracy by someone on your staff. Many owners and chefs go a  step further, personally inspecting the quality of fresh items such as produce and seafood and rejecting on the spot those that do not meet their standards or expectations.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Having a well-organized receiving area, setting certain hours for deliveries, and designating employees who are responsible for accepting and storing incoming stock will save you time and money. Illustration 10-1 shows some of the smartest outdoor dock area features.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Merchandise goes from the dock area into the receiving area, shown in Illustration 10-2. The well-equipped receiving area will contain these basic items: Scales Pallets Carts and trucks Shelves MEASURES TO BE TAKEN CARE OF Storerooms should be well ventilated, free of dampness and free of pests and bugs. Bulk products such as sugar and flour, can be emptied into tightly covered, properly labeled approved containers to prevent outside contamination. Storage containers must have openings large enough to allow easy cleaning between uses. Food cannot be stored in locker rooms, rest rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines (including leaking automatic fire sprinkler heads) under Lines on which water has condensed, or under open stairwells. Products must be stored on shelves or platforms 6 inches from the floor to ensure adequate cleaning of the storeroom floor. REFRIGERATION All food must be labeled and dated. Arrange containers apart from one another in a refrigerator to ensure proper cooling. This allows air to circulate around containers. Cover all food while in storage. Covering keeps food from drying out and minimizes the possibility of contamination. In walk-in coolers, store all food on shelves. The food should be kept at least 6 inches off of the floor. The floor needs to be swept and mopped. Store poultry and meats on the bottom shelves to prevent meat from leaking onto other foods. Use foods on a first in, first out basis (FIFO). Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a facility must be marked with the date of preparation. It must be discarded if not sold or served within ten calendar days. RECEIVING PROCEDURES IN THE RESTAURANT Receiving food and supplies from your vendors requires more than simply taking boxes off a delivery truck. Restaurant owners and managers should have procedures in place for any employee who handles deliveries. Consider these suggestions for ways to manage deliveries and other receiving procedures in your restaurant. VERIFICATION Whenever a restaurant receives an order, the manager or responsible employee should check in the order, or verify that the correct amount of products were received as well as checking the quality of the incoming product. Follow these steps: Verify the quantity   Be sure that every product you ordered is accounted for in the delivery. An easy way to do this is to compare your order guide to your invoice and manually check off all items as you look through the delivery. Be sure that product weights and counts are correct. Ensure quality Be sure the items are of good quality. All refrigerated or frozen items should arrive at the proper temperature, and products should show no signs or damage. However, for one reason or another, food products may arrive unusable. When product is received in poor condition, such as moldy or rotten, the manager should refuse the order if possible, and contact the vendor immediately to schedule another delivery. Check the cost Make sure the total cost on the invoice is correct. The money you spend on food orders and other supplies usually makes up a large part of your restaurant expenses, and recording the appropriate amount in your financial records is very important to your overall profits and losses. KEEP TRACK OF ALL PURCHASES Keeping track of all purchase invoices will help you stay organized and aware of your spending. When you receive your order, record the total cost the order invoice on your restaurant profit and loss statement (PL). You can easily log this data in most accounting software, or in a PL spreadsheet on the back  office computer. This will also help you calculate your inventory and usage, since you add the newly purchased goods to those you have on hand to determine your total available inventory. Date and Store Supplies Once you have checked your food for quality and recorded the cost and inventory amount in your records, you are ready to put away your food and supplies. This should be done immediately to ensure that food remains at safe temperatures and to keep an organized kitchen. For perishable foods, this involves dating and appropriately storing the products on your  restaurant storage and shelving units. How to Keep Your Customers Healthy There are laws and systems that have been established to help ensure that the food served in restaurants is safe. Bacteria grow very easily if given the chance. The local Health Department will send out inspectors to make sure that the chefs and servers are following the proper guidelines. Inspectors will issue fines for minor violations and can shut you down for major violations. Working with Inspectors from The Local Health Department The Heath Department will work with you to establish the correct systems and practices. The inspectors are often feared and dreaded (as they usually show up unannounced at the worst possible time), but most of the regulations have important ramifications for keeping food clean and safe. A system called  HACCP Hazard Analysis Critical Control Point  consists of seven important steps to ensure food safety. This system was actually first designed to maintain food safety for NASA astronauts so you know this stuff works! The three main elements of the system are:  food microbiology,  quality control  and  risk assessment. The 7 steps of HACCP are as follows Assess hazards and potential risks. Identify critical control points including cross contamination, cooking, cooling, hygiene. Set up procedures to make sure safety is maintained at all critical control points. Monitor critical control points and use the correct signs, tools, and training materials to ensure this. Take corrective actions as soon as a critical control point is in jeopardy or when any violations are pointed out by the Health Department. Set up a record-keeping system to log all of your flowcharts and temperature checks Keep up with the system to make sure it is working. Each food item served in your restaurant will need its own flow chart, which looks at every step of the foods journey from being received into the restaurant from a purveyor to being served to a customer. The steps in between include storage, preparation, holding/display, service, cooling, storage of leftovers and reheating techniques. The  Executive Chef  will be responsible for these flow charts. Avoiding Food Contamination There are many safety procedures to follow when preparing food in your restaurant. One of the most important is to thaw frozen foods properly. You can cook food from its frozen state or by refrigerating it at under 38 degrees F. You may also thaw under running water at a temperature of 70 degrees F. or below for up to two hours. A microwave is another acceptable way to thaw foods, but only if the entire cooking period will be in the microwave or the food will be finished (immediately after microwaving) by another cooking method. Food items such as meats and poultry must be cooked to the correct internal temperatures. Thermometers are the best way to ensure accuracy of these temps. Avoid Cross Contamination Cross contamination is all too common in kitchens today. Be sure to clean and sanitize any equipment used to prepare food between uses and be particularly vigilant when handling a potentially harmful food such as raw poultry,beef or fish. There is a danger zone of temperature, 40 degrees F. 140 degrees F., within which food bacteria multiply rapidly and can thrive. The temperature of food should be kept out of this zone as much as possible. The limit for time spent in the danger zone including all aspects of storage, preparation and service is 4 hours. Food Storage Storage is another way to protect your food from becoming contaminated or spoiled. There are rules for this area as well. Use the first in, first out (FIFO in accounting) rule meaning that foods should be used in the order they are delivered. For instance, do not use the newest milk first if you still have two gallons that are good from your last delivery. Date goods and place the new behind the old on your storage shelves. Keep all foods wrapped and clean. Each item in your walk-in refrigerator, freezer and your dry storage should be in a sealed labeled container or package with the contents and date received. Do not take a chance on questionable foods: When in doubt, throw it out is a great rule to live when it comes to food safety. Go through your refrigerator unit regularly and get rid of spoiled foods. The refrigerator temperature must be below 38 degrees F. Items stored include meats, seafood, vegetables and dairy products. Keep a working thermometer in the unit at all times so you will know at a glance if there is a problem. You do not want to lose your entire inventory! Freezers should keep foods at below 0 degrees F. Most foods will not maintain their quality in a freezer so it should be used only as needed. Use fresh products whenever possible.Items in dry storage should be kept between 50 70 degrees F with a relative humidity of 50 60%.

The Character of Cyrano De Bergerac :: Cyrano Bergerac

The Character of Cyrano De Bergerac A man who knows every thing, has never ending wit and charm, and has a way with words like none other, but is still to horrid to convey his true feelings to a beautiful woman. This poor but yet amazing man is Cyrano from the play "Cyrano De Bergerac" by Edmond Rostand. This man has more intellect than sand in a desert and is the most courageous Gascon of all. Yet he has one tragic physical flaw. He has an enormous nose, of which he is very self conscious about and only he can talk about it. If any one else has anything to say about it the better say something very witty or there done for. All of this is portrayed in one of Cyrano's speeches on page 40-41. The speech reveals how clever and smart he is when he says things like "what a sign for a perfume shop" (41) and "Is that a conch, and are you Triton rising from the sea?"(41). Cyrano reveals a lot about himself in his speech like how intelligent he is to use such big intellectual words off the top of his head. Cyrano uses phrases like "The end of it must get wet when you drink from a cup. Why don't you use a tankard?"(40) And words like Grandiloquent to show off his wit. Most people in that age weren't educated as well as Cyrano was and that showed a lot when he spoke. Not many people in the room knew that grandiloquent meant pretentious or non straight forward. Aristophanes was also another word that no one ever used or knew what it meant. Cyrano also revealed that he had no patience for people that made fun of, or picked on those that were less fortunate. Cyrano thought as himself as less fortunate to have a nose like his. So when people made fun of it he got very angry but yet he never lost his cool. So Cyrano would just take care of business with the bully in a entertaining manner and then be on his way. In his speech he showed his willingness to fight and his aptitude to make people mad at him.

Interesting Recycling Facts

A running faucet wastes 2.5 gallons of water each minute. A dishwasher uses 11 gallons of water per use. 75 percent of all water used in the household is used in the bathroom. A toilet made in 1992 or earlier uses up to 60 percent more water per flush than newer high efficiency toilets. Turning of the tap while brushing your teeth in the morning and before bedtimes can save up to 8 gallons per day. This is a savings of 240 gallons per month. Running your faucet for 5 minutes uses up enough energy to run a 60 watt light bulb for 14 hours. A full bath tub uses 70 gallons of water. A 5 minute shower only uses 10-25 gallons. Interesting Recycling Facts / Paper Recycling 1 ton of paper saves 17 mature trees, 7,000 gallons of water, 3 cubic yards of landfill space, 2 barrels of oil, and 4000 kilowatt hours of electricity. This is enough energy to power the average American home for 5 months. The process of recycling paper instead of making it from new materials generates 74 percent less air pollution and uses 50 percent less water. Manufacturing recycled paper uses 60 percent of the energy needed to make paper from new materials. Over 73 percent of all newspapers are recovered for recycling. About 33 percent of this is used to make newsprint the rest is used to make paperboard, tissue, or insulation. A little more than 48 percent of all office paper is recycled. This is used to make writing papers, paperboard, tissue, and insulation. Interesting Recycling Facts / Metal Recycling steel and tin cans saves 74 percent of the energy used to make them. Americans throw away enough aluminum every month to rebuild our entire commercial air fleet. Americans throw out enough iron and steel to continuously supply all the auto makers in the entire nation. A steel mill using recycled scrap reduces water pollution, air pollution, and mining waste by about 70 percent. When you throw away an aluminum can you waste as much energy as if you’d filled the can half full of gasoline and poured it into the ground. Americans use 100 million tin and steel cans each day. Recycling one aluminum can saves enough energy to run a 100 watt light bulb for 20 hours, a computer for 3 hours, and a TV for 2 hours. Interesting Recycling Facts / Plastic Enough plastic is produced in the United States each year to shrink wrap Texas. In 1998 Americans used 2 billion pounds of HDPE to make plastic bottles for household products. That’s the equivalent weight of 90,000 Honda civics. Approximately 88 percent of the energy is saved when plastic is made from plastic rather than from the raw materials of gas and oil. Enough plastic bottles are thrown away in the United States each year to circle the Earth four times.

Role of Computer in Education

Patrick Brown is one of the Caribbean’s most talented writers. He is responsible for creating some of the most poignant and hilarious moments on stage and the small screen. A successful. Civil Engineer, he has managed to transfer the principles of precision and economy into his works for stage and television. accessible to general audiences. Brown has written some fifteen (15) full length stage plays including award-winning productions like â€Å"Cornflakes†(a 1982 production), â€Å"Yard 89†, â€Å"Yard ‘90†, â€Å"Yard ‘99†, â€Å"Stillborn† and â€Å"December†. The latter was Jamaica’s stage presentation at the 1991 Carifesta in  Trinidad.Though not yet published, â€Å"December† is now being studied in West Indian Literature at the University of the West Indies. His plays have been showcased all across the Caribbean, Canada, London as well as several states across North America, including: New York, Conn ecticut, Florida, New Jersey, District of Columbia, Georgia, Pennsylvania and Massachusetts. He wrote the definitive episodes of †Oliver at Large† a local television sitcom, which propelled the lead, Oliver Samuels, to stardom within the Caribbean region and among the large Caribbean immigrant population.Having whetted the appetite of the local television viewers with humor extracted from its own experience, Mr. Brown went on to create, write and produce â€Å"Titus in Town†, another popular television sit-com. Mr. Brown’s work â€Å"Stillborn† was the recent recipient of an award in the island’s most respected national literary competition – The NCB Literary Awards. In addition to the several awards for his writing, Mr. Brown has won awards for set designs, theatrical production and musical lyrics.

Kangaroo Word Definition and Examples in English

Kangaroo Word Definition and Examples in English Kangaroo word is a playful term for a word that carries within it a synonym of itselfsuch as regulate (rule), indolent (idle), and encourage (urge). Also known as a  marsupial or swallow word. Its generally believed that the synonym (called a joey) should be the same part of speech as the kangaroo word and its letters should appear in order. The term kangaroo word was popularized by author Ben ODell in a short article in The American Magazine, 1956. Examples and Observations Why do we call them kangaroo words? Not because they originated in Australia. Rather, these are marsupial words that carry smaller versions of themselves within their spellings. So respite has rest, splotch has spot, instructor has tutor, and curtail has cut. Sometimes a kangaroo word has more than one joey. The word feasted has a triplet, fed, eat, and ate. Finally, two qualifications: the joey word has to have its letters in order within the parent kangaroo word, but if all the letters are adjacent, for example, enjoy/joy, it doesnt qualify.(Anu Garg, Another Word a Day. Wiley, 2005)destruction (ruin)devilish (evil)masculine (male)observe (see)plagiarist (liar)rambunctious (raucous)supervisor (superior)Among the kangaroo words that yield the most joviality and joy are those that conceal multiple joeys. Lets now perambulate, ramble, and amble through an exhibit of this species. Open up a container and you get a can and a tin. When you have feasted, you ate and have fed. When you det eriorate, you rot and die. A routine is both rote and a rut. Brooding inside loneliness are both loss and oneness.A chariot is a car and a cart. A charitable foundation is both a fund and a font. Within the boundaries of a municipality reside city and unity, while a community includes county and city.(Richard Lederer, The Word Circus: A Letter-Perfect Book. Merriam-Webster, 1997) Anti-Kangaroo Words ANTI-KANGAROO WORD: n. in recreational linguistics, a word that contains its antonym. The word covert is an anti-kangaroo word because it contains overt.(Rod L. Evans, Thingamajigs and Whatchamacallits: Unfamiliar Terms for Familiar Things. Perigee, 2011)

Criticize Elizabeth Anderson's Claim that the Autonomy of Women will Essay

Criticize Elizabeth Anderson's Claim that the Autonomy of Women will be Promoted by Banning Commercial Surrogacy Contracts - Essay Example If the intended mother has the ability to produce eggs that are fertile but is unable to carry the pregnancy then gestational surrogacy can be used. In this process, the egg of the intended mother would be removed and combined with that of the husband or a sperm from another man and finally implanted in the replacement mother. Surrogacy arrangements can be either altruistic or commercial. In altruistic surrogacy, the surrogate mother would be compensated for expenses incurred or sometimes not paid at all. On the other hand, the surrogate would be paid all expenses incurred during the entire period of the pregnancy plus a fee in commercial surrogacy. In this surrogacy, the surrogate mother and the adoptive parents come up with a commercial surrogacy contract that regulates their relationship for the entire period of the pregnancy. Criticism I disagree with Elizabeth Anderson’s claim that the autonomy of women would be promoted by banning commercial surrogacy contracts. As a mat ter of fact, commercial surrogacy has enabled many infertile couples in the entire world to have children. There exist few children for adoption and even the requirements for one to qualify as an adoptive parent are hard to meet. Therefore, commercial surrogacy remains the only hope for some individuals to get children and make up families. It is the only humane answer to the infertility problem. Infertility is extremely common in the world; it affects approximately one out of seven couples. This problem is likely to increase since more women are entering a time consuming workforce, and thus delay the process of giving birth to a later age when fertility challenges are exceedingly rampant (Richards 78). Consequently, adoption does not sufficiently meet the desires of infertile couples wishing to have a baby. There exist no biological link between the couple and the adopted baby; they would be forced to wait between three and seven years to adopt an infant. This has contributed to a call for another reproductive option. Moreover, abortion and the use of contraceptives have led to a serious shortage in the number of adoptable babies. If we follow Elizabeth Anderson’s argument, then we leave many infertile couples without children. Commercial surrogacy is not a practice of baby selling as Anderson argues. It is a contract to bear a child but not to sell the child. The payment to a surrogate is just a fee for the services just similar to the fees paid to doctors and lawyers for their services. The banning of commercial surrogacy will be infringing on ones constitutional right to engage into a contract freely. The society is always at peace when the liberty of its members becomes maximized. Women and the entire society benefit from the freedom of choice that would be offered through surrogacy. Since people would not be forced into the contract, they engage willingly; no one should attempt to stop them. In a rights based culture, commercial surrogacy contract s would be supported since every woman has the right to procreate. She also has the right to demand compensation for expenses incurred during the gestation period. All parties benefit in a surrogacy arrangement that is successful. The intended parents go home with a cherished child while the surrogate mother gets monetary reward for her work (Richards 71). The money the surrogate mot

Analyse critically how research and practice developments can be Essay

Analyse critically how research and practice developments can be disseminated to enhance the quality of the student learning exp - Essay Example Evaluation is a process that examines a program in a critical manner (Danielson & McGreal 2005). Evaluation includes things such as looking for information and criticizing that information to ascertain the program activities and the results of those programs. The reason for evaluation is to identify whether a program is effective and if not, you look for areas where you can make improvements (Stephanie, 2010). Evaluation also helps when making decision about the program; it is often a synonym to assessment, but evaluation is more important because it enable the tracking of the student’s performance, hence informing of the need to change the approach of the current methods applied and having no positive results in students (Danielson & McGreal 2005). Evaluation is also a means of gathering information for the improvement of learning opportunities for the child. Research and practice development can therefore, be effectively disseminated to students through evaluation. It is eff ective to disseminate through evaluation because evaluation involves close monitoring and tracking of students. It also makes it easier to identify an area of weakness among the students hence making it possible to make corrections. Through evaluation you can make judgment on whether research and practice development is working out well with the student through constant examining (Danielson & McGreal 2005). ... the evaluator the feedback that will convince him beyond any reasonable doubt that the students have actually made progress (Danielson & McGreal, 2005). The student’s learning experience is an area that must be improved if learning has to be effective at any level and standard. Student learning experience will determine if a student will be able to learn effectively and be able to improve in its area of study (Macdonald 2002). Good learning experience is equal to good motivation for the students. Through a rigorous evaluation strategy, one will be able to examine the progress of the student at certain stages. These stages have a certain time limit so that after a certain stage, you can examine the progress of the student before going to another stage (Danielson & McGreal, 2005). It has to be rigid so that too much time is not wasted and that student knows that at a certain stage he will be evaluated. The rigorous evaluation also helps in comparing the progress of a student wit h previous students and drawing comparisons (Macdonald 2002). First, as a mentor, one should be fully aware of the role because it is them who determine whether a student will be registered as a nurse or not (Macdonald 2002). Student performance should be monitored continuously on the day-to-day basis. To ensure students are learning, mentor has to build confidence within the students themselves. They also have to develop a very good and professional relationship with the students. As a mentor, one should also be able to within a stipulated period, be able to provide feedback that is true, and always suggests for students where to make improvement (Ginny & Forrest, 2000). Mentor should provide the best supervision and being able to assist students in planned learning experience. They should