Cultivate a Productive and Innovative Mindset
Course Details
Time: 9am to 6pm
Venue: Marina Square, #01-226/227/228/229, 6 Raffles Boulevard, Singapore 039594
Duration: 17.5 hours (Including Assessment)
Course Fee: $450.00
Course Synopsis
This unit equips participants with the skills and knowledge of productivity in the food & beverage sector, productivity at the workplace to meet business objectives, how to display productivity standards to meet business objectives while making constant improvements, and productivity throughout various work areas.
Upon completion of this unit, participants will be able to apply them at the workplace which include:
- Developing and understanding how to apply productivity in business environments
- Recognising the concept of productivity and energiser to meet organisational goals for productivity improvement
- Demonstrate productivity methods and standards
- Monitor and improve productivity in various work areas
- Have a basic understanding of the organisation’s product and service offering in F&B
- Have a basic understanding of the organization’s structure, standard operating procedures and guidelines on F&B service
- Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification (ES WSQ) Workplace Literacy (WPL) Level 3
- One year working experience preferred at the F&B or Hospitality sector
- Basic knowledge on the legislative requirements on the F&B or Hospitality
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- Food & Beverage Manager
- Assistant Food & Beverage Manager
- Restaurant Manager
- Banquet Manager
- Bar Manager
- Departmental Supervisors
- Senior/Head Waiter
- Waiting and Bar Staff
- Food & Beverage Service Crew
- Food & Beverage Cashier
- Kitchen Crew
- Kitchen Assistant
- Counter Crew
We use a number of experiential methods of learning in this module:
- Mini lectures
- Class Activities
- Group Discussions
- Reflections
- Case Studies
Participants are required to undertake assessments which may take the form of:
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- Written Assessment (Case Study)
- Written Assignment (Short Answer)
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Participants who have successfully demonstrated competence in all the knowledge and skills requirements in this programme will be awarded with a Statement of Attainment (SOA) by SkillsFuture Singapore (SSG).
Course Outline
1.1 The concept and definition of productivity
1.2 Importance of productivity for business and employees
1.3 Components of a productivity framework
1.4 Internal and external factors affecting productivity improvement
1.5 Types of tools and techniques for productivity improvement
1.6 National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations
1.7 Workplace Safety and Health (WSH) Regulations under the WSH Act
1.8 Hazard Analysis and Critical Control Points management system (HACCP)
1.9 Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
2.1 Explain the concept of productivity to staff
2.2 Identify energiser for productivity based on productivity mindset
2.3 Recognise needs in employees’ development and organisational goals for productivity improvement
2.4 Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives
2.5 Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned
2.6 Provide feedback to co-worker and/or supervisor in a considerate and constructive manner
2.7 Keep up to date on industry trends in the food and beverage sector
2.8 Develop Standard Operating Procedures (SOPs) which ensure consistency in work output
2.9 Monitor others to ensure that consistency is maintained in their work output
3.1 Apply techniques and tools for potential productivity improvements
3.2 Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace
3.3 Identify areas of improvement in productivity processes
3.4 Identify areas of improvement in productivity processes
3.5 Be a role model for subordinates to adopt the brand standards
4.1 Measure and improve productivity in various work areas, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements
4.2 Methods of measuring staff productivity and performance
4.3 Monitoring organisational compliance with food handling legislative requirements to meet quality standards
4.4 Ensure good rapport with customers and internal stakeholders
4.5 Ensure that others understand and apply the brand standards
Funding Incentives
Course Fee: $450.00
SKILLSFUTURE SINGAPORE (SSG) APPROVED COURSES
Singaporeans and Singapore PRs are eligible for 70% course fee funding for registration with effect from 28 October 2017.
This funding is applicable to both individual and company-sponsored participants.
Participants are required to achieve at least 75% attendance and/or sit and pass any prescribed examinations/assessments or submit any course/project work (if any) under the course requirement.
Singaporeans aged 40 years and above will enjoy up to a 90% subsidy of course fee.
Companies who wish to sponsor their employees may contact us at +65 6988 4949 or +65 8691 9988 to register.
Find out more about training grants in SkillsConnect here.
