Upon completion of this course, learners will be able to:
- Recognise symptoms that could lead to potential problems at the workplace.
- Identify deviations from organisational norm and SOPs based on symptoms identified.
- Identify the possible root causes of the problem using appropriate tools and techniques.
- Identify impact of the problems on one’s job responsibilities and other parties involved.
- Generate and select ideas to solve the problem using creative and logical thinking.
- Evaluate selected ideas using pertinent criteria and choose the most desirable ones as solutions to the problems.
Pre-requisites
- Min 18 years old.
- Primary school level onwards.
- Able to read, write and speak in English (WLPN Level 3 and above)
Course Outline
- LU1 - Menu Knowledge for F&B Service Staff
- LU2 - F&B Service Quality Check and Control of for Food Products
- LU3 - Managing Customer Requests and Feedback
- LU4 - Standard Operating Procedures (SOPs) in Opening and Closing Service Preparation Area in an Outlet.
Certificate Obtained and Conferred by
Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)
Categories
Subjects
More Information
- NTUC LearningHub
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