Upon completing this course, participants will be able to:
- Associate the need for productivity improvement to productivity performance data
- Discuss the factors affecting productivity improvement through tracking of productivity performance
- Explain techniques and tools for workplace productivity improvement
- Relate the importance of quality and efficiency assurance to provide feedbacks on improving productivity and processes
Pre-requisites
The admission requirements are:
- Read, write, and speak English at WPL Level 3
- Manipulate numbers at WPN Level 3
- Min 2 years of relevant experience in Food services or related industry
Course Outline
LU1: Productivity improvement
- Definition and benefits of productivity improvement
- Current state of productivity and need for improvement
- Roles of employees in promoting productivity
- Components, methods and tools to collect and analyse performance data
- Methods of data collection
- Role of data in driving productivity improvement initiatives
LU2: Monitor productivity performance
- Performance tracking system
- Data collection and analysis
- Factors affecting productivity improvement
- Reporting and communication
LU3: Implement productivity and process initiatives
- Evaluate techniques and tools for workplace productivity improvement
LU4: Provide feedback for productivity and process improvement
- Monitoring and updating SOP
- Importance of communicating feedback
- Implementing improvement and continuous improvement
Certificate Obtained and Conferred by
- Upon meeting the attendance and assessment(s) criteria, participants will be awarded with a digital Statement of Attainment (SOA), accredited by SkillsFuture Singapore. SOA will be reflected as [code name i.e., FSS-PIN-2023-1.1 Productivity Optimisation for Food and Beverages Operation].
Categories
More Information
- NTUC LearningHub
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