MIS - Management Information System

Introduction

The purpose of the MIS System is to assist the Honorary Rangers to log their duty, training and meeting attendance hours and kilometers.

This information is important to the SANParks Honorary Rangers organisation as it provides quantitative information that gives a clear indication of how much the organisation is doing to assist SANParks in meeting its conservation goals in all our national parks.

The information is also important to the individual member as it determines how many points the individual has earn per year.  The points are used to assist in the determination of whether a member qualifies for a merit award.  They also will assist in determining whether or not the member qualifies for a free wild card for the next year.

Login screen to MIS application

ACCESSING THE MIS APPLICATION

The MIS application is a web-based application.  This means that it is accessed through the internet at the following address: http://www.sanparkshrmis.org/secure/  

You need to type this address into the web address bar of the internet browser that you use.  

1. Open above web page
2. Enter the username (normally your Honorary Ranger number)
3. Enter your Password
4. Click on the Login button

If your login is unsuccessful, please contact the MIS Administrator: shr.ptamis@gmail.com

Sand River Busch Camp - Pretoria Region - 21-24 Feb 2019

Sand River Bush Camp – 21-24 Feb 2019

The first Sand River Busch Camp for the Pretoria region was from 21 to 24 February, 2019 and special guests were from Walt Landgoed, near Bela-Bela in the Limpopo province.

The host was Uncle Dave Morgan and his team consisted of Rita Barnes, who was the amazing and a capable chef who never stopped impressing our guests, Okkie Minnie who supported Rita as assistant chef and his wife Loraine Minnie who added flare and finesse around the kitchen and the dining room and Jan Potgieter who knew his way around the barbecue fires and assisting in all the jobs passed to him.

It was a pleasure to have Johan van der Walt and Willie Geyer as guides for the duration of the camp.

 

Our guests were pig farmers from Bela-Bela one of the biggest pig suppliers for Escort meat products in South Africa.

The team arrived at SRBC on Wednesday afternoon and set about preparing the camp for the guest’s arrival on the Thursday.

Thank you to Willie Geyer, Kevin Azzie and Wade Begeman for the opportunity afforded to SRBC team members early on Thursday morning.

Guest were met at Skukuza by Dave, Johan and Willie on Thursday at 14h00. After booking in at Skukuza reception, guest were transported to SRBC.

On arrival at SRBC, guests were introduced to the rest of the SRBC team before taken on a tour of the camp as well as an information session. Guest then choose their tented accommodation for the duration of the camp. After a short period of relaxation the guests left camp on their first Sundowner Drive. During this time the SRBC team were busy preparing for the evening.

Guest arrived back at 20h30 after a successful drive and enjoyed a scrumptious supper, and a chat around the camp fire before retiring for the evening.

Team members were awake at 04h00 on Friday to prepare coffee/tea and rusks for the guest’s prior leaving camp at 04h45 for the morning bush walk.

Guest arrived back in camp at 11h30 after a most enjoyable morning.

A hearty brunch was enjoy by all after which guest’s sat around the camp fire area or relaxed in their tents. 

At 14h45 guest’s prepared for their afternoon drive/walk.  The group returned to camp at 20h45.

Supper was served at 21h00 after which guests retired to their tents after a pleasant afternoon in the bush.

 Saturday morning rise and shine, 04h00 for SRBC team. Guest were woken at 04h45 but only left the camp at 06h15 due to rain. By 11h30 when the guest arrived back the rain had stopped. Brunch was served at 12h15. Due to the change in weather, it was decided that the afternoon activity would start earlier.

After a full afternoon/evening in the bush, guests arrived back at SRBC at 21h00 and enjoyed their last evening meal at SRBC and began their preparation for departure in the morning.

After breakfast served at 07h30, the guests, guides and team members bade their farewells after spending an unforgettable time at SRBC.