Maintain Food & Beverages Service Environment
Course Details
Time: 9am to 6pm
Venue: Marina Square, #01-226/227/228/229, 6 Raffles Boulevard, Singapore 039594
Duration: 16.5 hours (Including Assessment)
Course Fee: $428.00
Course Code: TGS-2019504868
Course Expiry Date: 05 January 2024
Course Synopsis
This unit equips participants with the skills and knowledge to maintain a safe and secure working environment in the food and beverage sector.
Upon completion of this unit, participants will be able to apply them at the workplace which include:
- Clear, Wipe and Reset Tables
- Load and Restoring
- Maintain Floors and Carpets
- Perform housekeeping and waste disposal
- Monitor Food Service Areas
- Perform Closing Duties
- Have an understanding of the organisation’s product and service offering in F&B
- Have an 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 4
- Acquire Food hygiene certificates if possible
- One year working experience preferred at the F&B or Hotel sector
- Basic knowledge on the legislative requirements on the F&B
- Food & Beverage Manager
- Assistant Food & Beverage Manager
- Restaurant Manager
- Room Service Manager
- Banquet Manager
- Bar Manager
- Departmental Supervisors
- Senior/Head Waiter
- Waiting and Bar Staff
We use a number of experiential methods of learning in this module:
- Mini lectures
- Class Activities
- Role Play
- Group Discussions
- Presentations
- Reflections
Participants are required to undertake assessments which may take the form of:
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- Practical Assessment
- Written Assessment (Short Answer Questions)
- Multiple-Choice Questions (MCQ)
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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 Clear tableware and service items neatly and with minimal noise
1.2 Reset tables
1.3 Observe and identify non-compliance to organisational procedures
1.4 National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
1.5 Methods of clearing tableware and service items
1.6 Procedures for resetting tables
2.1 Load, carry and place soiled tableware and service items in collection area
2.2 Accept feedback from co-workers and/or supervisors in a considerate and constructive manner
2.3 Safe and efficient methods of loading and carrying trays
3.1 Suggest ways to maintain the standards of hygiene and cleanliness in the service environment
3.2 Workplace Safety and Health Regulations under the WSH Act
3.3 Identify available opportunities to learn from co-workers and/or supervisors
3.4 Importance of maintaining clean and safe floors and carpets and serving stations
4.1 Perform housekeeping and waste disposal
4.2 Demonstrate trust, respect and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives
4.3 Demonstrate integrity and ethical behaviour at the workplace
4.4 Evaluate own strengths and weaknesses to improve skills and knowledge
4.5 Importance of recycling and eco-friendly features
4.6 Legislative requirements
5.1 Check and restock items at serving stations
5.2 Handle and report potential hazards
5.3 Observe and identify non-compliance to organisational procedure
5.4 Share feedback on current workplace safety and security processes with reference to organisational procedures and legislative requirements
5.5 Procedures for checking and restocking serving stations
5.6 Potential hazards and how to rectify them
6.1 Shut off electrical equipment in accordance with organisational procedures
6.2 Communicate with co-workers and/or supervisors to achieve organisational objectives
6.3 Engage in self-reflection to improve on quality of tasks assigned
6.4 Procedures for closing duties
6.5 Importance of turning off electrical equipment at closing
Funding Incentives
Course Fee: $535.00
For Singaporeans aged 40 and above: $148.00
For Singaporeans aged 21 to 39 and PR: $228.00
Course fees stated above includes GST.
SKILLSFUTURE SINGAPORE (SSG) APPROVED COURSES
Singaporeans aged 40 years and above will enjoy up to a 70% subsidy of course fee with effect from 1st January 2022.
Singaporeans aged 21-39 years old and Singapore PRs are eligible for 50% course fee funding for registration with effect from 1st January 2022.
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.
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 SSG's website.
