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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:

  1. Outlet Manager / Assistant Manager, Executive, Supervisor, managing the daily operations of the food and beverage outlets.
  2. 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.
  3. 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:

21st & 22nd March 2023

TIME:

9.00 am to 6.00 pm (Tuesday & Wednesday)

Mode of Delivery:

Classroom Learning

UPCOMING 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

  Singapore Citizens (21-39 Yrs Old)
& Permanent Residents (21 & above)
SG Citizens ≥ 40Yrs /
SME Sponsored
Full Course Fees (incl. 8% GST) $540.00 $540.00
Training Grant $250.00 $350.00
Amount Payable (incl. 8% GST) $290.00 $190.00

Prices shown are not inclusive of application fee and/or any other additional fees that may be stipulated.

Course fees can be offset by using your SkillsFuture Credit!

 

  In-Classroom Training Synchronous e-learning
TGS Code TGS-2022017407  
Course Support Period 09 Dec 2022 to 08 Dec 2024  

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