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Systems Thinking in the Services Industry

Part of Masterclass Series (In Partnership with University of San Francisco)

Who Should Attend The Course

Executives, supervisors, managers, senior managers and owners in the F&B industry 

Delivery/Duration


Delivery
Home-Based Learning

Duration
14 Hours

Content


  • System View of Internal Hotel Operations and the Production Process
  • Design Thinking and Post COVID Hotel Product Innovation
  • Design Thinking and Post COVID Restaurant Experience Innovation
  • Prototyping Post-COVID Customer Experiences

Training Schedule1:  

Sessions:
4 half days (9am – 12.30pm)

Intake

Session Dates

1

Day 1

30 Nov 20
9am - 12.30pm

Day 2

1 Dec 20
9am - 12.30pm

Day 3

2 Dec 20
12.30pm – 3.30pm

Day 4

3 Dec 20
12.30pm – 3.30pm

 

Course Fee2:  

Full Course Fee b/4 GST

Enhanced Course Fee Support

Nett Course Fee Payable after GST

S$1,200.00   

S$1,080.00

S$128.40

  1. Class commencement is subjected to minimum class size. Sat, Sun and public holidays are excluded, where applicable.
  2. Enhanced course fee support by SSG at 90% is applicable to Singaporeans and Singapore Permanent Residents.