Species care log and workbook.

Species care (4 half weeks)

Workbook-1.5

The reason why different animals havedifferent types of diets-is because there is some factors such as

• Age
• sex
• size
• day/night animal (owls/monkeys)
• sick
• diarrhea

baby animals tend to get smaller portions more often trough the day and at night time. Where older(adolesent/adults) animals get bigger portions less often trough the day and night time..

Thats because younger animals needs more nutrition more often to get their organs,muscles and bones to function,grow and develope correctly.

The diets also depends on stock.

 Diets also change a lot of the time to make sure the animal gets nutrition,roughness and also sometimes a treat-Vervet Monkeys likes fruit but after a while you need to get something salty in there for iron purposes where you can put in nuts etc.

 Some of their favorite foods are sweet potatoes, corn, cucumbers, peanuts and fruits such as guava, cherries, papayas, mangos and bananas.

For a little roughness we will give them a ltlle scoop of ''boskos'' wich is only a mixture of grass and lucern wich gives them rougness and salt in their diets. 

When animals get older and get into their adult hood you usually wean off their milk(giraffe)

Thats when they get a certain amount of milk and the rest gets filled up with water. This procces should be done gradually so that the animal can get used to the process and the body could adapt to the change.

4.8)

Bushbaby's reason for different feeding times-

Bush baby's are nocturnal animals(activity during the night and sleeping during the day) Nocturnal animals generally have highly developed senses of hearing and smell, and specially adapted eyesight

Bush baby's feed during the night so we will feed them a little portion at day time and then again bigger portions at night time because in nature they will feed at night time and rest during the day because they are more active at night than at night time(nocturnal) wich consists of a small portion of nuts and seeds and also a porion of fruit jogurt.They also require chopped fresh fruit and vegetables, assorted live food such as crickets, mealworms, locusts and wax moths,wich they can also catch at night time.

2.11)

Different food supplements-
Denkavit-Is a milk replacer for herbivores.

Esbilac-Is a milk replacer for carnivores. In the form of powder and gets mixed with warm water and is prefered to be fed to animal immediately after being mixed.

Predator powder- Its a powder that gets sprinkeld over meat wich replaces nutrients that gets lost when meat is freezed and defrosted again..Difinetaly a MUST HAVE in a rehabilitation centre.

Protexin- Help the digestive system recover from any bacteria in digestive system.

Selecting, Preparing and providing of food.

1)      Smaller(younger) animals will receive smaller portions more regularly trough the day as well as more nutrients in their diets.

          Older animals will receive Bigger portions less regularly trough the day as their digestive system is already developed correctly and is already fully grown.

          The diet varies from the type of animal(nocturnal-animal is more active at night than at day time like bush baby’s, owls and many more.)

Ø Denkavite- milk replacer( foul(low fat)-zebra and rhino’s) (calf(full cream)- for all other animals)

Ø Iams- Replaces nutrients in food( for cats)

Ø Biorem- (for herbivores) small micro-organisms that sterilizes the stomach to prevent diarrhea or dehydration.

Ø Protexin-(for carnivores) small micro-organisms that sterilizes the stomach to prevent diarrhea or dehydration.

The diet of the animal also depends on:

1.    age-infant, adolescent, adult

2.    sex- male or female

3.    size- weight, Height,

4.    nocturnal/diurnal

5.    sick- diarrhea, dehydration

6.    stock- how much stock left for feeding.

2)      It depends on when they are most active and size of the bird.

Ø Owl- Nocturnal- hunts at night time

Ø Falcon- Diurnal hunts at day time

3)      Boskos is a mixture of Lucerne and other nutrients that animals need in their diet. Boskos is used to get roughage in their diets and is also used as a supplement just like Iams are used.

4)      Giraffe- 100ml full cream milk, 1.9 liters of water- 2 bottles + lucerne and boskos-The reason for this diet is because we are busy getting the Giraffe of from the milk so now we are weaning off her milk by making her more used to water and not so much milk.)

          Cheetah(trigger)- 1.110kg of fine cut meat (because Iams are added to the meat and if meat is to big chunks trigger will not eat the Iams but only the meat and in that way loses nutrients.)

5)      All food prep equipment is sterilized in MILTON( a sterilizer).Milk bottels gets 10 scoops and the teets atnd syringes bowl gets 3 scoops besause the milk bottels bowl is a lot bigger than the teets bowl. Alle quipment gets sterilizes to prevent bacterial growth,cross contamination, and to practice safe hygiene and to prevent animals getting sick\die.

6)   Static compost- Compost heap gets turned around.
      Thermal heap- heap is left without turning to build up heat.
      Combined heap- Different layers are layd down and also a "chimney" is inserted for air to flow freely trough the heap.

7)  To be continued 
 

8)      Meat – Freezer – Specialized meat bucket – Harden

          Milk – Fridge – Sealed bottle – Bacteria

          Denkavite – Dry store – Sealed bucket – Prevent Damp

          Fruits – Fridge – Appropriate Box / bucket – Freezer burn

          Yogurt – Fridge – Sealed Bucket – Harden (contamination & loss of nutrients)

9)

§  To avoid cross contamination

§  Bacterial growth

§  Clean food

Washing hands

§  Personal hygiene

§  Prevent odours on food

§  Cross contamination – bacteria spreading

§  After smoking you must wash your hands because the odor provokes the animal

§  Clothes must be clean to have a professional appearance and to remove unwanted odors.

§  Animals don’t like the smell of perfume, so apply little or no perfume

§  Make sure all cutlery and feeding buckets are clean so that fresh food stays fresh.

Clean and maintain area of responsibility

1)      Detergent- Removes excess dirt and frees but does not kill any bacteria

Disinfectant- Kills bacteria but does not remove dirt or grease.

Sterilizer- Does not kill bacteria but minimizes the risk of bacteria growing further(freezes the cycle.) 

2)When disinfectant is used(dettol/Saclon) its weaned off with water because if its not weaned off the disinfectant is really strong. So the smell will aslo be really strong,and when straight dettol or savlon is used on a food prep table the smell could go onto the meat and the animals will not eat the food. So its important to use the correct chemicals and equipment at every station you are working at...

3)OHS hazzards means Operation Health and Sagety. These hazzards is somethin that could injure an animal or staff or tour guest such as a piece of wire sticking out from a fence, broken steps, roots/ branches in pathways etc. Its important to keep all OHS hazzard to the minimum and when an hazzard is spotted you must report and fix the problem immidiatly!!

 

4)      Savlon- To disinfect the food prep areas( mixed with water so that the mixture does not leave a pungent smell that will go onto food or feeding bowls/buckets.) 

          Milton- Sterilizer for milk bottles and milk teats and lids.      (Make sure that item is fully submerged in the Milton bucket)

5)       Photo to added.

 

6)      Clinic- Drugs, medicine, plaster, injectors, needles.

          Stock needs to be handled very carefully as stock is very fragile and expensive.

          Stock must be used and stored appropriately

          Food kitchen- Meats, fruits and supplements.

           Clear instructions must be visible for each product to make sure stock are being used correctly and not being abused. You will save money when all staff members knows exactly how to use and maintain stock correctly.

7)        Meats- All left over or rotten meat gets trown into the meat dustbin and gets dumped at the dumpimg site or gets taken to the vulture resturant wich is in the 400hectar camp.
        Milk- all left over meats gets trown down the drain as left over milk will not be used for the animals as well as not on the compost heaps.
        Fruits veg- These we use on the compost heaps because it decomposes verry quicly wich makes it a verry good compost source.

Care for animals.

1)    Binomial nomenclature- A Swedish Naturalist Carolus Linnaeus is the person who first devised the binominal system of nomenclature in which every species of animal or plant is given two names. One of these is the specific or trival name, is shared by other related species, which are considered to be sufficiently similar to be grouped in the same genus.

2)      To be continued.

3)      Boma/structure must be well and safe established for each animal:

1.    Size

2.    height

3.    environment as natural as possible.

4.    Doors must open inwards

5.    Gates must be locked

6.    Double doors is a necessity

7.    “Read” animals behavior before entering enclosure

8.    Correct policies and procedures must be followed.

9.    Electric fences around enclosure..

10. Safety speech to guest and staff.

4)      No health and safety hazards must be in or around enclosures.(holes, sharp edges, broken steps)

Gates and fences must be well structured and strong to keep animal safely inside enclosure.

Nothing in or around enclosure must provoke or cause stress on the animal.

Animal must feel safe and must have a “hiding” spot for tour guest, children and staff.

Animal must have a comfortable bed to sleep in and must be as natural as possible.

5a)    Don’t enter animals fight or flight zone.

          Animal must have a direct escape route.

Enclosure must have a “hiding” spot for when someone enters the enclosure.

Cleaning and feeding must be done as swiftly and quite as possible to prevent stress on animal.

5b)    Nothing must provoke the animal.

          Respect the animal

          Food and water sources must be available.

8a)    Fight or flight-When you get to close to an animal, and don’t give him a direct escape route, the animal has two choices?

Ø )        Fight-hissing sound, growl, mock charge)

Ø )        Flight-forced escape route.

Comport zone- Distance between animal and human before fight or flight reactions.

b)      Approach- With caution in eye sight of animal and slowly.

Presence- Make animal aware of your presence by talking to animal and not to provoke animal.

Leaving- Keep eye contact with animal but do not stare as the animal will see it as a challenge. Don’t turn your back on animal and leave enclosure slowly.

Behavior- TO DO-

ü Make yourself appear bigger.

ü Make intimidating noises

ü Move forward.

NOT TO DO-

´      Don’t run.

´      Never become level with animal(smaller).

´      Don’t turn your back on animal.

Recognise and care for plants

1)

• Watering
• Soil
• Climate
• Nutrients
• Shade and sun.

2) Top view from avory

3a)

• Ink bessie
• Nastergal
• Lantana

b) Because animals or children could eat the platnts and get sick or even die.

4a) Photo still to be added.

b) Softwood- At the tip/end of a branch

    Hardwood- The bark or the branch.

5)

• Plants are placed strategically at the apropriate place in avory(shade,height,soil etc)
• Space is allowed for plants to grow.
• Shade nets are set up around avory.
• Non-Competitave plats are planted.
• Enough resources and nitrients is provided.

6)

•  Insects
• Cut worms
• Fungus.

1. Chemical-Spray pest control
2. Mechanical/physical- Cut,tear or snip.
3. Biological-Competative plants or animals/insects that will eat pest is allocated in certain area.

7) Shade nets- 80%;60%;40%;20%

• Gradually make plant used tpo more direct sunlight. this process is called hardening offf!
• Enough watering(underground,dripping,spraying,sprinkler etc.)
• Nutrients-Fertilizer(biological or chemical)
• Space-Plants must have space to grow to gather own nutrients and water sources.
• Hole shape must be correct when plant is re-planted

ecological 1-9

1) Overlapping of different food chains is called a FOOD WEB

1. Soil-Abiotic(producer)
2. grass-Primary producer
3. grass hopper eats  grass(Primary consumer)
4. mouse eats grass hopper(Secondary consumer)
5. (Snake eats mouse)(secondary consumer)
6. owl eats mouse(snake).(Carnivore)

2)

3)The sun is the source of all energy on earth. The first law of thermo-dinamic energy states that energy can be transformed from one type to another but it can not be created or destroyd. Energy can be converted to form carbohydrates in plants. Heat in the conversion of energy is lostr in animals where carbs are broken down to release energy. Plants store and absorb solo energy.

4)  BOOM AND BUST

     S-Graph

     Z-Graph

The change in one species are caused feedback change in another species

5)Inter-2 different species

   Intra-Same species
   Competition-Working against each other.
   Co-operation- Working together.

Inter-co-operation: Baboon makes alarm sounds for animals down below(Predators)

Inter-competition: Lion cath prey and vulture scavenge carcas.

Intra-co-operation:Wild dogs hunt in a pack with a strategy.
Intra-competition:Two lion males foght over domination,teritory and females

6a)

• Silver cluster grows in sandy soil.
• Only grows in Tambuki and wild life centre.
• Frogs indicate water quality.

b) Yes it is the same because when one species gets wiped out or removed the whole eco-system will collaps.(increase/decrease of a certain species)

8a) Starting a system from scratch and succeeding. Then a fire braks out and destroys all plants and system has to start all over again.(Restart)

b)Positive- New grass grows,new life(Thatch grass that no animal eats and can not move trough gets burnt down and other new species plant can grow wich will benefit for animals)

Negative- Grass is on climax then fire comes and wipes out the climaxed plants(all plants) and food sources for animals are lost.

9) ++(mutualism): Both animals/plant benefits out of 'deal'
     +-(comensanilism): Only one wins(tick sucks blood from animals and animals lose blood and can die)
    -(Paratism) : one benefits and 1 die

FOOD AND BEVERAGE SERVICES (9 WEEKS) :)

F&B

The day I started at F&B:

  

02/04/2011

My first day in food and beverage it was a quite time at Sondela and not a lot of guest on the farm because of all the school,public holidays I think everyone is a bit sick and tired of being on vacation...

So on my first day I met all the staff and students( second& third years) that I will be working with for the next 9 weeks. After meeting everyone my 3rd year(Melissa Booysen) showed us around, what to do each morning(sweeping,moping on bistro area) Filling up the earn and switch it on for water to boil and fill up filter coffee jug ect.

After that she explained to us about the order system on the computer and where to find different drinks,mixes,cordials,different meals and specials. I got the hang of the system real quick because of my previous experience of waitering at Dros restaurant Warmbaths.

The rest of the day my manager(Melissa Booysen) gave us all our paper work,learning material explained all the exact order it must be in and our log books.

The rest of the week we did all our theory first on how to be a good waiter and procedures to be followed to give good customer service.

09/04/2011

My second week at F&B

I started with the early duty list(sweeping and moping of bistro area.)

After that I prepared the coffee station where I refilled all the sugar bowls,made sure that all the stock was enough for the day(coffee,milk,sugar,jams,juice ect.) And about at 10:00am I got my first table to waiter. It was a big success and really enjoyd it, I got all the orders correct,served all the mise on plus and meals and drinks quick and did not let the guest wait for nothing more than their expected time limit. I really enjoyed waitering again and just motivated me more to become what I want to become in life.

(Hotel/Resort manager)

Week 3:

16/04/2011

We now started going into more detail about F&B.

• We learned more about food and safety hazards.

• Personal hygiene

• Portion control

• Cutlery and crockery

• Security at work

• Fire prevention

  And many more.

We wrote 2 test so far.

1. Safety at work 
2. Food poisoning

And there is still many more to come.

Week 4:

23/04/2011

NOW my "job" got interesting!!!!!!!!!!

IT FELT LIKE NATIONAL CONFERENCE WEEK 

On Tuesday 24th May 2011 we did our first conference. Now we've done all our theory work on conferences and how to set up different styles of setup's but still I was really nervous, because what if the customers expected something else or you did not reach their expectations, but that's what makes Hospitality such an  interesting,hard and fun industry to work in because of you always want to get guest to make use of your service, then you want to maintain the guest for repeated use of your service, and then finally you want to EXCEED GUEST EXPECTATIONS!!!! 

So we started of with a conference for 30 people.
Everyone work together helped each other out if there was any opinions about any tasks and it was really fun to work together as a group and make our first conference a big success.

So the next day when our conference guest arrived we welcomed them each with a cup of hot coffee/tea and a rusk, just to give them a little preview of what good service they will be getting from Sondela.
Each person got his own bottle of our own Sondela still water with a glass and a couple of peppermints and chocolates just to eas their mood while having their conference.

At 10'O clock(am) they got their tea break where we served them with a platter of biltong,cheese,mini sausage rolls,mini pies and some fruits for the vegetarians, and also there was juice,coffe and tea available for them.

At 12'O clock(am) they got their lunch. We set tables up for them at the restaurant boma in the wonderful bush sunlight (it was a breeze day) for them to sit back relax and enjoy a warm filling lunch to get them trough the day. It was a buffet lunch where the chefs prepared a venison potjie, vegetables, rice, and chicken ballentines. There was also a nice couple of salads prepared. So while they had their lunch we rushed in to the conference centre cleaned up all sweet papers,empty bottles of water and replaced it for them with new one's. rearranged all their chairs neatly and made sure the hall looked like there's never been someone before.

The rest of the week we learned how to improve and react if there is any customer complaints,faulty equipment etc.

Week 5:

30/04/2011

This week it was more than a theory day than a work place exposure week. I got the chance to work on my workbook, get my Portfolio Of  Evidence in order and also got my logbook up to date.
 I learned  how to make cocktails like:
    1. Blue Monday-

• 1 tot vodka(smirnoff)
• 1 tot triple sec
• 1 tot of bolls blue

 

    2. Tequila sunrise- 

• Tequila
•  Orange juice
• Grenadine

    3. Pina Colada-

• Mailbu
• Pineapple Juice

     4. Screwdriver

• Orange juice
• Vodka (Smirnoff)

     5. Black Russian-

• Kahlua
• Vodka (Smirnoff)

And also there is cocktails available for the NON drinkers like the:

    1.Cinderella-

• Orange juice
• Pineapple juice
• Lemon juice

    2. Rock Shandy-

• Lemonade
• Soda water
• Bitters

 I also learned a couple of shooters:

    1. Soweto toilet-

• Bols Banana
• Amarula
• Nachtmusik

    2. Top Deck-

• Nachtmusik
• Amarula

    3. Lemon Drop-

• Vodka
• Lemon wedge coated with sugar

     4. Prairie Fire-

• Tequila
• Tabasco drops

     5. Three wise men-

• Johnnie Walker
• Jack Daniels
• Jim Bean