Manage Cost and Quality Controls*
Who Should Attend The Course
New entrants and existing practitioners performing F&B roles
Delivery/Duration
Delivery
Home Based Learning
Duration
30 Hours
Content
- Introduction to Cost and Quality Controls
- F&B: Purchasing, Receiving, Issuing and Inventory Controls
- F&B: Production Controls
- Menu Engineering Analysis
- Monitoring F&B Operations
- F&B Quality Control and Audit
Training Schedule1:
Sessions:
|
Day |
Start Time |
End Time |
|
1 |
9am |
7pm |
|
2 |
9am |
7pm |
|
3 |
9am |
7pm |
Run Dates:
|
Intake |
Start Date |
End Date |
|
1 |
26 Apr 21 |
28 Apr 21 |
|
2 |
24 May 21 |
27 May 21 |
|
3 |
21 Jun 21 |
23 Jun 21 |
(26 May is PH)
Course Fee2:
|
Full Course Fee b/4 GST |
Enhanced Course Fee Support |
Nett Course Fee Payable after GST |
|
S$600.00 |
S$540.00 |
S$64.20 |
*WSQ Qualification
- Class commencement is subjected to minimum class size. Sat, Sun and public holidays are excluded, where applicable.
- Enhanced course fee support by SSG at 90% is applicable to Singaporeans and Singapore Permanent Residents.