NTUC LearningHub

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)

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  • NTUC LearningHub
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Location
  • NTUC Trade Union House, 73 Bras Basah Road. S.189556, Singapore, Central Singapore Community Development Council 189556

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