Develop Service Operations
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2023019441
S$345
Original: S$1,150
Save S$805
About This Course
This course aims to impart knowledge and skills in learners to develop abilities in overseeing the food and beverage service operations. Learners will be able to ensure the quality of food products and delivery standards are adhered to within the organization. This includes evaluating the action plans and take corrective measures to improve performance.
What You'll Learn
The course content includes:
• Safety and sanitation of the food operation
• Menu and equipment knowledge including preparation methods, ingredients used and nutritional aspect
• Managing human resources, inventories, budgets, planning and costing related to pastry menus
• Standard pastry and baking recipes to achieve quality and consistent food production
• Importance of quality processes to ensure quality food production including purchasing, receiving, storing and issuing of ingredients used, accurate packing and labelling of pastry and baking products
• Processes of managing ad hoc and special orders
• Importance of corrective actions in response to guests’ requests or dissatisfactions
• Standard Operating Procedures (SOPs) of pastry and baking production in the operating outlet
• Safety and sanitation of the food operation
• Menu and equipment knowledge including preparation methods, ingredients used and nutritional aspect
• Managing human resources, inventories, budgets, planning and costing related to pastry menus
• Standard pastry and baking recipes to achieve quality and consistent food production
• Importance of quality processes to ensure quality food production including purchasing, receiving, storing and issuing of ingredients used, accurate packing and labelling of pastry and baking products
• Processes of managing ad hoc and special orders
• Importance of corrective actions in response to guests’ requests or dissatisfactions
• Standard Operating Procedures (SOPs) of pastry and baking production in the operating outlet
Entry Requirements
Basic proficiency in English Language; able to articulate and write in English Language
Course Details
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Note: To apply for this course, visit the SkillsFuture website or contact the training provider directly.
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