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Technology Application and Implementation

The restaurant industry has traditionally been slow to adopt technology and innovative digital solutions. But in 2020 and 2021, the COVID-19 pandemic changed that and forced food and beverage outlets to look beyond the traditional. Many restaurants have turned to tech in the last couple of years, even if reluctantly, to adapt to a new reality.

From online ordering, self-checkouts and touchless payments to delivery and pick-up, the F&B industry can no longer afford to ignore the trends that are helping businesses reinvent themselves to remain relevant and competitive.

Module Content

  • Trending technology and its application in the operational and management process of food services
  • Technology integration tools, plans and approaches
  • Technology installation and troubleshooting methods
  • Risks involved with implementation of automation and new technologies
  • Performance metrics to measure effectiveness of automation and new technologies
  • Methods and steps to introduce technologies into food and beverage operations

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

  • Understand and identify suitable emerging technologies that can be integrated to existing operational and management process.
  • Identify, generate ideas on the use of automation and new technologies in solving business problems and assess their risks.
  • Manage the implementation of technology installation and monitor the initial usage to ensure the meeting of business requirements
  • Measure the effectiveness of the automation and new technologies installed do solve business problems.

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:

28th & 29th 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-2022017504  
Course Support Period 16 Dec 2022 to 15 Dec 2024  

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