Our Programmes
Food and Beverage Inventory Management
Restaurants are more likely to find long-term success if they practice effective inventory management. It helps to decrease food waste and loss, work with vendors, decrease the overall cost of goods, increase profits and keep customers happy.
Simple operational procedures, such as good inventory control, can help you to improve your order management, avoid lost goods, reduce downtime and improve efficiency in pulling food or drinks from the shelves. Learn to check the programs and processes you use for inventory management to see if they align with the best practices for the industry.
Module Content
- Align stock plans in accordance with organisational stock control procedures and systems
- Monitor movement of stocks according to stock plans
- Keep accurate documentation on stock inventories
- Analyse sales figures and stock counts to adjust stock reorder levels accurately
- Recommend ways to improve stock turnover rate and reduce stock-onhand
- Implement contingency plans with regards to stock delivery times
- Process stock re-orders based on the assessment of stock level records
- Determine stock minimum level and purchase point
Methodology
Lessons are conducted in a structured yet pragmatic manner as lectures are blended with classroom/group discussions, case studies and presentations. The group discussions give participants the opportunities to share their experience while case studies & presentations help the practice and application of concepts and approaches learned through the course.
Learning Outcomes
- Apply stock control procedures for receipt and processing of incoming stocks
- Apply stock control processes for proper documentation of stock inventories
- Manage stock balance and reorder based on stock levels records
- Evaluate stock turnover and implement the contingency plan for stock delivery times
Target Participants:
- Outlet Manager / Assistant Manager, Executive, Supervisor, managing the daily operations of the food and beverage outlets.
- Individuals who have the relevant work experience within the food industry and from other service industries or sectors wanting to enhance their knowledge and skills, expand their job portfolio or are seeking national certification/qualification in the Food Services industry.
- Career switchers with supervisory or managerial experience, or individuals in other related industries wanting to join the Food Services industry.
- Age 21 years or above and have at least 2 years of work experience in supervisory or leadership position.
- Able to speak, listen, read and write English at a proficiency level not lower than the Employability Skills WSQ Level 5 WPL (Comprehensive) and WPN.
Medium of Instruction:
English
Total Training Hours: 16 hours (2 days)
Assessment and Certification
Participants who achieve 75% attendance and pass the end-of-course assessment will be awarded the Statement of Attainment
Course Schedule
UPCOMING DATES:
Please call 63341080 for more information
TIME:
TBA
Mode of Delivery:
TBAUPCOMING DATES:
TBA
TIME:
TBA
Mode of Delivery:
TBA
Total Training Hours: 16 hours (2 days)
Registration Closing Date: 7 days before course commencement
Course Fees
| Category | Singapore Citizens & Permanent Residents | Employer-sponsored and Self-sponsored Singapore Citizens aged 40 years and above | SME-sponsored Local Employees (i.e Singapore Citizen & Permanent Residents) |
|---|---|---|---|
| Funding Source | SkillsFuture Funding (Baseline) | SkillsFuture Mid-Career Enhanced Subsidy | SkillsFuture Enhanced Training Support for SMEs |
| Course Fees | $500.00 | $500.00 | $500.00 |
| SkillsFuture Funding | $250.00 | $350.00 | $350.00 |
| Total Nett Fee | $250.00 | $150.00 | $150.00 |
| GST (8%) | $40.00 | $40.00 | $40.00 |
| Total Fee Payable to SCCIOB | $290.00 | $190.00 | $190.00 |
Prices shown are not inclusive of application fee and/or any other additional fees that may be stipulated.
|
|
| In-Classroom Training | Synchronous e-learning | |
|---|---|---|
| TGS Code | TGS-2022017407 | TGS-2023021709 |
| Course Support Period | 09 Dec 2022 to 08 Dec 2024 | 22 May 2023 to 21 May 2025 |
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