This 2.5 day course covers the entire spectrum of F&B operations management – understanding the distinct operational characteristics of various F&B concepts, recruiting and grooming your team, developing cost-efficient duty rosters, managing the entire day-to-day store operations without a hitch, making profitable purchasing decisions all the way to developing and maintaining a PROFIT-driven F&B operating budget.

By the end of this course, you will have acquired the ability to manage the entire day-to-day store operations in F&B establishments with confidence and finesse.

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Course Pre-Requisites

• Learners must have a minimum pass in English (C6) for GCE ‘O’ Level Certificate and above or its equivalent (i.e. WSQ Work Place Literacy and Numeracy Skills Level 5).
• For learners who do not meet the minimum requirements, an oral interview would be conducted to determine suitability for the course

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Target Audience

This course is ideal for F&B managerial personnel involved in managing F&B operations, such as;

• F&B Consultants
• Operations Managers
• Restaurateurs
• Entrepreneurs

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Course Outline

• Apply knowledge of various food & beverage concepts
• Apply employee scheduling practices to match business demands
• Manage opening, operating and closing procedures
• Administer purchasing and inventory systems
• Hire, interview and train staff
• Develop food and beverage operating budget

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Available Course Sessions

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Trainer Profile

WSQ Certified Trainer

WSQ Certified Trainer by SkillsFuture Singapore (SSG)

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