Operational Management in Food & Beverage Services (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025057917
S$1,242
Original: S$4,140
Save S$2,898
About This Course
Operational Management in F&B Service equips learners with the skills and knowledge to effectively manage food and beverage operations in dynamic service environments. The course covers key areas such as inventory management, customer service excellence, operational efficiency, cost control, and sustainable food production practices. Learners will develop the ability to optimize workflows, manage expenses, enhance guest satisfaction, and implement environmentally responsible strategies. Emphasizing practical application, analytical thinking, and strategic decision-making, this course prepares learners for supervisory and managerial roles in restaurants, hotels, and other hospitality settings.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following areas:
- Apply inventory control systems.
- Maintain service standards to ensure consistent high quality guest experiences.
- Foster a service culture through team communication and staff training.
- Analyze and improve operational workflow for better service speed and accuracy.
- Monitor staff productivity and performance using key performance indicators.
- Apply problem solving techniques to improve day to day operations.
- Manage and interpret F&B costs.
- Implement cost control emasure to maximize profits
- Understand principles of sustainbility in food sourcing, production and service.
- Reduce food waste through efficient preparation, storage and repurposing techniques.
- Apply inventory control systems.
- Maintain service standards to ensure consistent high quality guest experiences.
- Foster a service culture through team communication and staff training.
- Analyze and improve operational workflow for better service speed and accuracy.
- Monitor staff productivity and performance using key performance indicators.
- Apply problem solving techniques to improve day to day operations.
- Manage and interpret F&B costs.
- Implement cost control emasure to maximize profits
- Understand principles of sustainbility in food sourcing, production and service.
- Reduce food waste through efficient preparation, storage and repurposing techniques.
Entry Requirements
Primary
Course Details
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