MARKETING IN THE HOSPITALITY INDUSTRY
MARKETING IN THE HOSPITALITY INDUSTRY TGS-2022017506 COURSE DETAILS FSS-SNM-4043-1.1 Learn more Enquire Now Course Duration: 27 hours Up to 70% SkillsFuture Funding Progressive Wage Model Eligible ABOUT THE PROGRAMME Marketing in the Hospitality Industry provides learners with strong fundamental of service marketing to create effective operational plans for the organisation. Learners will be using marketing mix tool to guide their customers to choose their products and services as well as different marketing channel to capture existing and potential customer. The learning objectives of this training programme is to train learners to develop marketing campaigns in the hospitality industry. LEARNING OUTCOMES Learners will be able to develop marketing strategy that structure and conceptualize stories to market products. Learners will be able to develop operational plans and select communication tools to reach out to target audience. Learners will be able to evaluate and monitor the campaign marketing performance, and evaluate the media ROI. WHO SHOULD ATTEND Applicants who are working in Marketing or seeking future-ready skills in service marketing MODE OF DELIVERY AND DURATION Mode of Delivery Synchronous – Online Class Asynchronous – eLearning Assessment Duration Synchronous: 21 hours Asynchronous: 6 hours Assessment : 3 hours Total Hours: 30 hours MINIMUM ENTRY REQUIREMENT Minimum 2 GCE ‘O’ Level (Grade 1-8) in any two subjects or Minimum 3 GCE ‘N’ Level (Grade A-N or Grade 1-5) in English Language and two other subjects or Minimum Workplace Literary (WPL) Level 5 in Speaking and Listening and Level 4 in Reading, Writing and Numeracy. COURSE FEE SUPPORT FOR INDIVIDUALS SUBSIDIES FOR EMPLOYERS SUPPORT AVAILABLE: SkillsFuture Credit Claimable Eligible for PSEA SUBSIDIES AVAILABLE: SkillsFuture Enterprise Credit Claimable Eligible for Absentee Payroll Our location 120 Oxley Rise, S(238709) Enquire Now send us a message
ESSENTIALS KNOWLEDGE IN FOOD
essentials knowledge in food TGS-2022017507 COURSE DETAILS TSC: FSS-FBS-3010-1.1 Learn more Enquire Now Course Duration: 30 hours Up to 70% SkillsFuture Funding Progressive Wage Model Eligible ABOUT THE PROGRAMME This module aims to equip learners on the importance of ingredients nutrition, characteristics, possible reactions sensitivities and allergies. Learners will also acquire the ability to adjust existing ingredients to achieve desired flavour, techniques to preserve nutrition, and reduce negative health impact ingredients to create a healthier dish through the understanding of food science. LEARNING OUTCOMES The learning objectives of this training programme is to train learners to understand and apply food science. Learners will be able to adjust ingredients based on the chemical components. Learners will be able to apply cooking techniques that preserve nutritional values of food Learners will be able to apply strategies to reduce food sensitivities and identify trending food science. WHO SHOULD ATTEND Applicants who are working in relation to food ingredients and nutrition or getting ready to join the Food Service Industry MODE OF DELIVERY AND DURATION Mode of Delivery Synchronous – Online Class Asynchronous – eLearning Practical – Training Kitchen Duration Synchronous: 15 hours Asynchronous: 6 hours Assessment : 6 hours Total Hours: 30 hours MINIMUM ENTRY REQUIREMENT Minimum 2 GCE ‘O’ Level (Grade 1-8) in any two subjects or Minimum 3 GCE ‘N’ Level (Grade A-N or Grade 1-5) in English Language and two other subjects or Minimum Workplace Literary (WPL) Level 5 in Speaking and Listening and Level 4 in Reading, Writing and Numeracy. COURSE FEE SUPPORT FOR INDIVIDUALS SUPPORT FOR EMPLOYERS SUPPORT AVAILABLE: SkillsFuture Credit Claimable Eligible for PSEA SUPPORT AVAILABLE: SkillsFuture Enterprise Credit Claimable Eligible for Absentee Payroll Our location 120 Oxley Rise, S(238709) Enquire Now send us a message
FOOD AND BEVERAGE BUDGETING MANAGEMENT
Food and beverage budgeting management TGS-2022016990 COURSE DETAILS FSS-FIN-3001-1.1 Learn more Enquire Now Course Duration: 36 hours Up to 70% SkillsFuture Funding Progressive Wage Model Eligible ABOUT THE PROGRAMME This module is designed to provide learners with a key understanding of the functional objectives in preparing F&B budgets. Learners will acquire the skills and ability to prepare F&B budgets using budgetary control techniques, analysing the business strategies, objectives, cash flow, financial data, and discrepancy checks to ensure adherence to financial controls. LEARNING OUTCOMES Learners will be able to analyze business strategies and determine the financial needs. Learners will be able to perform forecasting, budgeting and cash ow analysis Learners will be able to perform budgeting, financial analysis and discrepancy check. Learners will be able to ensure adherence to financial controls. WHO SHOULD ATTEND Applicants who prepare budget control or require to prepare budget control in future MODE OF DELIVERY AND DURATION Mode of Delivery Classroom Asynchronous – eLearning Assessment Duration Classroom: 24 hours Asynchronous: 9 hours Assessment : 3 hours Total Hours: 36 hours MINIMUM ENTRY REQUIREMENT Minimum 2 GCE ‘O’ Level (Grade 1-8) in any two subjects or Minimum 3 GCE ‘N’ Level (Grade A-N or Grade 1-5) in English Language and two other subjects or Minimum Workplace Literary (WPL) Level 5 in Speaking and Listening and Level 4 in Reading, Writing and Numeracy. COURSE FEE SUPPORT FOR INDIVIDUALS SUPPORT FOR EMPLOYERS SUPPORT AVAILABLE: SkillsFuture Credit Claimable Eligible for PSEA SUPPORT AVAILABLE: SkillsFuture Enterprise Credit Claimable Eligible for Absentee Payroll Our location 120 Oxley Rise, S(238709) Enquire Now send us a message
F&B EMERGING TECHNOLOGY
F&B EMERGING TECHNOLOGY TGS-2022017500 COURSE DETAILS FSS-SNA-2024-1.1 Learn more Enquire Now Course Duration: 27 hours Up to 70% SkillsFuture Funding Progressive Wage Model Eligible ABOUT THE PROGRAMME This module will enable the learners to conduct research on the digital solutions on food and beverage industry. It will also allow the learners to be able to have an insight on the impact of digital solutions for the food and beverage industry. At the end of the course, learners will be able to propose a suitable digital solution that meets the company’s business activities. The learning objective of this training programme is to conduct research on digital solutions in the food and beverage industry. LEARNING OUTCOMES Learners will be able to conduct research on digital solutions for food and beverage industry Learners will be able to document the Impact of digital solutions on workplace processes and activities in the beverage industry WHO SHOULD ATTEND Applicants who are working in Food Service Industry involved in technology research for process improvement MODE OF DELIVERY AND DURATION Mode of Delivery Synchronous – Online Class Asynchronous – eLearning Assessment Duration Synchronous: 19 hours Asynchronous: 5 hours Assessment : 3 hours Total Hours: 27 hours MINIMUM ENTRY REQUIREMENT No Formal Qualification & Lower Primary Able to speak, listen, read and write English at a proficiency level not lower than the Employability Skills WSQ Level 4 Workplace Literacy (WPL COURSE FEE SUPPORT FOR INDIVIDUALS SUPPORT FOR EMPLOYERS SUPPORT AVAILABLE: SkillsFuture Credit Claimable Eligible for PSEA SUPPORT AVAILABLE: SkillsFuture Enterprise Credit Claimable Eligible for Absentee Payroll Our location 120 Oxley Rise, S(238709) Enquire Now send us a message
MENU ENGINEERING
menu engineering TGS-2022015645 COURSE DETAILS FSS-SNM-3002-1.1 Learn more Enquire Now Course Duration: 30 hours Up to 70% SkillsFuture Funding Progressive Wage Model Eligible ABOUT THE PROGRAMME This module provides the students with the advanced knowledge required to create menu and evaluate menu pricing using the restaurant data. Students will be looking into a few aspects such as the menu design and planning, menu pricing, food and beverage production that is in-line with the digital transformation. LEARNING OUTCOMES Learners will be able to perform internal and external needs analysis for the new menu and conduct research on industry trends. Learners will be able to monitor compliance on food additive usage. Learners will be able to measure consumer acceptance of new dish or ingredients used in new recipe. WHO SHOULD ATTEND Applicants who are currently working in F&B or seeking career in F&B industry MODE OF DELIVERY AND DURATION Mode of Delivery Classroom Asynchronous – eLearning Assessment Duration Classroom: 20 hours Asynchronous: 7 hours Assessment : 3 hours Total Hours: 30 hours MINIMUM ENTRY REQUIREMENT Minimum 2 GCE ‘O’ Level (Grade 1-8) in any two subjects or Minimum 3 GCE ‘N’ Level (Grade A-N or Grade 1-5) in English Language and two other subjects or Minimum Workplace Literary (WPL) Level 5 in Speaking and Listening and Level 4 in Reading, Writing and Numeracy. COURSE FEE SUPPORT FOR INDIVIDUALS SUPPORT FOR EMPLOYERS SUPPORT AVAILABLE: SkillsFuture Credit Claimable Eligible for PSEA SUPPORT AVAILABLE: SkillsFuture Enterprise Credit Claimable Eligible for Absentee Payroll Our location 120 Oxley Rise, S(238709) Enquire Now send us a message
BRANDING STRATEGY
BRANDING STRATEGY TGS-2022017501 COURSE DETAILS FSS-SNM-3002-1.1 Learn more Enquire Now Course Duration: 30 hours Up to 70% SkillsFuture Funding Progressive Wage Model Eligible ABOUT THE PROGRAMME This module provides the learners with the understanding of brand portfolio management including culture, brand t, brand differentiation and the factor and risks to be consider when developing or implementing organisation branding strategy. Learners will acquire the ability to implement brand campaign and activities upon completion of the module. The learning objectives of this training programme is to train learners to formulate the branding strategy to strengthen the brand positioning and develop consumer awareness LEARNING OUTCOMES Learners will be able to implement brand portfolio strategy including brand culture and ethos. Learners will be able to assess customers’ view on brand differentiation. Learners will be able to implement improved brand positioning in products and services. WHO SHOULD ATTEND Applicants who are keen to learn and undergo formal training to create company branding strategy MODE OF DELIVERY AND DURATION Mode of Delivery Synchronous – eLearning Asynchronous – eLearning Assessment Duration Synchronous: 21 hours Asynchronous: 6 hours Assessment : 3 hours Total Hours: 30 hours MINIMUM ENTRY REQUIREMENT Minimum 2 GCE ‘O’ Level (Grade 1-8) in any two subjects or Minimum 3 GCE ‘N’ Level (Grade A-N or Grade 1-5) in English Language and two other subjects or Minimum Workplace Literary (WPL) Level 5 in Speaking and Listening and Level 4 in Reading, Writing and Numeracy. COURSE FEE SUPPORT FOR INDIVIDUALS SUPPORT FOR EMPLOYERS SUPPORT AVAILABLE: SkillsFuture Credit Claimable Eligible for PSEA SUPPORT AVAILABLE: SkillsFuture Enterprise Credit Claimable Eligible for Absentee Payroll Our location 120 Oxley Rise, S(238709) Enquire Now send us a message
SERVICE EXCELLENCE
service Excellence TGS-2023020654 COURSE DETAILS TSC: FSS-CEX-3010-1.1 Learn more Enquire Now Course Duration: 24 hours Up to 70% SkillsFuture Funding Progressive Wage Model Eligible ABOUT THE PROGRAMME This module will enable learners to better meet customer needs and service expectations. It will also allow the learners to have the skills needed when handling with difficult situations that might arise when dealing with customers in a more professional manner. At the end of the course, learners can propose suitable ideas with regards to managing customer relations. The learning objective of this training programme is for learners to provide better customer service such as building rapport, matching product offerings and handling difficult situations in the food and beverage industry. LEARNING OUTCOMES Learners will be able to apply product and service offerings to match customer profiles. Learners will be able to establish customer rapport and build customer confidence. Learners will be able apply post-sales follow up to build customer confidence and loyalty. Learners will be able to respond to service opportunities and escalated service challenges to reinforce customers’ confidence in the organisation. WHO SHOULD ATTEND Applicants who are working in Food Service Industry involving managing of customer relations. MODE OF DELIVERY AND DURATION Mode of Delivery Synchronous – Online Class Asynchronous – eLearning Assessment Duration Synchronous: 18 hours Asynchronous: 4.5 hours Assessment : 1.5 hours Total Hours: 24 hours MINIMUM ENTRY REQUIREMENT No Formal Qualification & Lower Primary Able to speak, listen, read and write English at a proficiency level not lower than the Employability Skills WSQ Level 2 Workplace Literacy (WPL) Positive Learning Attitude COURSE FEE SUPPORT FOR INDIVIDUALS SUPPORT FOR EMPLOYERS SUPPORT AVAILABLE: SkillsFuture Credit Claimable Eligible for PSEA SUPPORT AVAILABLE: SkillsFuture Enterprise Credit Claimable Eligible for Absentee Payroll Our location 120 Oxley Rise, S(238709) Enquire Now send us a message
SERVICE LEADERSHIP
service leadership TGS-2023020639 COURSE DETAILS FSS-CEX-3014-1.1 Learn more Enquire Now Course Duration: 25 hours Up to 70% SkillsFuture Funding Progressive Wage Model Eligible ABOUT THE PROGRAMME This module will enable learners to be equipped with leadership skills where they can better deal with tough situations. It will also allow the learners to guide and provide guidance to new staff who may enter the team in the future. At the end of the course, learners can propose suitable suggestion with regards to the the management of team. The learning objective of this training programme is for learners to facilitate positive working relationships within team, and create an open and inclusive culture, to build a strong team in the F&B industry. He/she will be able to utilize methods to monitor the performance of self and team to promote a customer-centric culture in the organisation. LEARNING OUTCOMES Learners will be able to demonstrate / role model organisation’s vision, mission and values. Learners will be able to apply methods to encourage a team to deliver service and promote customer-centric culture to achieve service excellence. Learners will be able to utilize methods to monitor performance of self and team to promote a customer centric culture. WHO SHOULD ATTEND Applicants who are working in Food Service Industry who requires leadership skills. MODE OF DELIVERY AND DURATION Mode of Delivery Synchronous – Online Class Asynchronous – eLearning Assessment Duration Synchronous: 17 hours Asynchronous: 5 hours Assessment : 2 hours Total Hours: 24 hours MINIMUM ENTRY REQUIREMENT No Formal Qualification & Lower Primary Able to speak, listen, read and write English at a proficiency level not lower than the Employability Skills WSQ Level 2 Workplace Literacy (WPL) Positive Learning Attitude COURSE FEE SUPPORT FOR INDIVIDUALS SUPPORT FOR EMPLOYERS SUPPORT AVAILABLE: SkillsFuture Credit Claimable Eligible for PSEA SUPPORT AVAILABLE: SkillsFuture Enterprise Credit Claimable Eligible for Absentee Payroll Our location 120 Oxley Rise, S(238709) Enquire Now send us a message
CUSTOMER SERVICE EXCELLENCE
CUSTOMER SERVICE EXCELLENCE TGS-2023040749 COURSE DETAILS TSC: FSS-CEX-1040-1.1 Learn more Enquire Now Course Duration: 8 hours Up to 70% SkillsFuture Funding Progressive Wage Model Eligible ABOUT THE PROGRAMME Learners for the Service Excellence Level 1 training will include for both new and existing customer service representatives. New entrants to the industry will benefit from acquiring the necessary skills to perform their roles effectively in the outlet. Meanwhile, existing staff can use the training as an opportunity to upskill, refresh their knowledge, and adapt to evolving industry trends. LEARNING OUTCOMES Respond to the needs and expectations of various groups of customers. Interpret triggers in the service environment that may lead to potential service challenges. Demonstrate the qualities and characteristics of a service professional when delivering go – the – extra – mile service. Build a positive customer experience by offering customized and personalized service to exceed customer expectation. Project a professional image and persona according organisational procedures. Apply effective communication skills in customer interaction and escalating unresolved service challenges. Identify and escalate areas of improvement and unresolved service challenges according to organisational procedures. WHO SHOULD ATTEND Applicants who are working in Food and Beverage Industry involving the handling of customers. MODE OF DELIVERY AND DURATION Mode of Delivery Classroom Learning Assessment Duration Classroom: 7 hours Assessment: 1.25 hours Total Hours: 8.25 hours MINIMUM ENTRY REQUIREMENT No Formal Qualification & Lower Primary Able to speak, listen, read and write English at a proficiency level not lower than the Employability Skills WSQ Level 2 Workplace Literacy (WPL) Positive Learning Attitude COURSE FEE SUPPORT FOR INDIVIDUALS SUPPORT FOR EMPLOYERS SUPPORT AVAILABLE: SkillsFuture Credit Claimable Eligible for PSEA SUPPORT AVAILABLE: SkillsFuture Enterprise Credit Claimable Eligible for Absentee Payroll Our location 120 Oxley Rise, S(238709) Enquire Now send us a message
FOOD AND BEVERAGE EQUIPMENT MAINTENANCE
FOOD AND BEVERAGE EQUIPMENT MAINTENANCE TGS-2023037855 COURSE DETAILS TSC: FSS-FBS-2007-1.1 Learn more Enquire Now Course Duration: 8 hours Up to 70% SkillsFuture Funding Progressive Wage Model Eligible ABOUT THE PROGRAMME Learners will gain the knowledge of how to operate basic equipment safely, as well as how to keep a maintenance schedule in order to prevent equipment breakdowns that can adversely affect your entire F&B operation. The learning objective of this training programme is for learners to operate basic equipment safely and also learn the importance of maintenance schedule to prevent equipment break-down that affect the F&B operation: LEARNING OUTCOMES Conduct pre-operations checks and inspections for food and beverage tools and equipment. Apply appropriate diagnostic and testing procedures to determine equipment faults. Rectify equipment faults using appropriate techniques, procedures, tools, and equipment. Set up tools and equipment for operational readiness. WHO SHOULD ATTEND Applicants who are working in Food Service Industry involving the use of kitchen equipments. MODE OF DELIVERY AND DURATION Mode of Delivery Synchronous – Classroom Learning Asynchronous – eLearning Assessment Duration Synchronous: 6.5 hours Assessment: 1.5 hours Total Hours: 8 hours MINIMUM ENTRY REQUIREMENT No Formal Qualification & Lower Primary Able to speak, listen, read and write English at a proficiency level not lower than the Employability Skills WSQ Level 2 Workplace Literacy (WPL) Positive Learning Attitude COURSE FEE SUPPORT FOR INDIVIDUALS SUPPORT FOR EMPLOYERS SUPPORT AVAILABLE: SkillsFuture Credit Claimable Eligible for PSEA SUPPORT AVAILABLE: SkillsFuture Enterprise Credit Claimable Eligible for Absentee Payroll Our location 120 Oxley Rise, S(238709) Enquire Now send us a message