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Productivity Optimisation for Food and Beverages Operations

Unlike many other industries in process manufacturing, the food & beverage industry must react much more quickly to changing consumer demands. 

With the need to meet higher and increasingly dynamic consumer demands, higher agility in terms of fulfilment and a highly competitive environment, it is imperative for F&B companies to have an almost real-time productivity monitoring and course correction.

Module Content

  • Identify potential areas and opportunities for productivity measurement and improvement
  • Implement tools and techniques for productivity improvement
  • Monitor productivity measurements
  • Analyse productivity performance data
  • Recommend productivity improvement to relevant stakeholders

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

  • Identify components of productivity action plan and potential areas for productivity measurements and improvements
  • Apply quantitative and qualitative productivity indicators and tools for productivity improvement.
  • Identify the relevant external and internal stakeholders for making changes to food quality standards and SOPs as well as productivity improvement recommendation.

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:

TBA

TIME:

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Mode of Delivery:

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UPCOMING DATES:

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TIME:

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Mode of Delivery:

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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-2023018465  
Course Support Period 01 Jan 2023 to 30 Jan 2025  

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