Course Detail
Diploma in Food Services Operations Management
Course Objectives
Upon successful completion of this diploma, students will be able to:
- Manage Service Excellence: Identify service challenges in food service operations and implement effective recovery strategies to enhance customer satisfaction and loyalty.
- Maintain Equipment Standards: Apply proper maintenance procedures for food and beverage equipment to ensure operational efficiency, safety compliance, and extended equipment lifespan.
- Optimize Inventory Control: Develop and implement comprehensive inventory management systems to minimize waste, control costs, and ensure adequate stock levels for food and beverage operations.
- Execute Production Management: Plan, coordinate, and oversee food and beverage production processes to meet quality standards, operational targets, and customer demands.
- Drive Customer Acquisition: Design and implement strategic customer acquisition initiatives using data-driven approaches to expand market reach and increase revenue.
- Enhance Operational Productivity: Analyze and optimize food and beverage productivity through process improvements, resource allocation, and performance measurement techniques.
- Communicate Effectively: Demonstrate professional interpersonal communication skills to build collaborative relationships, lead teams, and interact successfully with stakeholders at all levels.
- Design Manufacturing Processes: Evaluate and develop efficient food manufacturing process designs that align with industry standards, safety regulations, and business objectives.
LIST OF TRAINERS - DIPLOMA IN FOOD SERVICES OPERATIONS MANAGEMENT
Mode of Delivery
Face to Face
Learning Outcomes
8 Modules:
1. Service Challenges and Recovery L3
This course equips learners with the skills and knowledge to effectively manage and mitigate service challenges in food service environments. It focuses on developing customer relationships that foster loyalty and trust through proactive handling of service opportunities, feedback, and escalated situations.
Learners will explore methods to build rapport, strengthen product and service knowledge, handle complaints professionally, and conduct appropriate post sales follow up. Through interactive discussions and scenario based learning, participants will learn to turn service challenges into opportunities for improving customer satisfaction and reinforcing confidence in the organisation’s brand.
2. PWM-Food Service: Food and Beverage Equipment Maintenance
This level 2 course is only intended for the low wage workers in the PWM-Food Services Sector.
Learn essential Food and Beverage equipment maintenance skills in this comprehensive 1-day WSQ Course. Gain insights into identifying electrical equipment and conducting pre-operational checks and inspections. By the end of the course, gain proficiency in preparing tools and equipment for seamless operations in the Food and Beverage industry.
3. Food and Beverage Inventory Management L3
This course equips participants with the knowledge and skills to manage the receipt, dispatch, and storage of products and supplies in food and beverage operations. Participants will learn how to monitor and control stock levels effectively, ensure stock availability for production, maintain accurate stock records, and implement contingency measures to address supply chain challenges and ensure operational efficiency, cost control, and compliance with safety and environmental standards.
4. Food and Beverage Production Management L3
This course equips learners with the skills and knowledge to manage kitchen production schedules and daily food preparation workflows. Learners will explore workstation set-ups, equipment requirements, scheduling procedures, hygiene and safety standards, and factors that influence staff productivity and operational efficiency. They will also review procedures for production forecasting, contingency planning, and end-of-shift checks to support smooth transitions between shifts. Through guided practice, participants will learn to validate production schedules, amend workflows, check workstation cleanliness, and evaluate machinery using checklists. The course prepares learners to maintain operational continuity, manage deviations, and ensure food production processes meet organisational standards for safety, hygiene, and quality.
5. Customer Acquisition Management L4
This course prepares learners to design and implement effective strategies for acquiring new customers and fostering long term relationships within the food manufacturing industry. It emphasises the integration of market segmentation, customer behaviour analysis, and relationship management to drive customer growth and organisational success. Learners will explore customer acquisition frameworks, cost considerations, and strategic approaches to increase acquisition rates while maintaining relationship quality. The course also focuses on using customer insights and data driven research to inform decision making, improve retention programmes, and align acquisition efforts with organisational goals. By the end of the course, participants will be able to develop and manage customer acquisition initiatives that attract new customers, enhance brand value, and strengthen customer loyalty through consistent engagement.
6. F&B Productivity Optimisation L3
This course equips participants with the knowledge and skills to drive work area process goals, job specifications, and workplace requirements for productivity initiatives within food and beverage operations. Participants will learn how to evaluate work area processes for problems, identify areas for improvement, and implement appropriate productivity tools and techniques for optimisation. The course combines strategic thinking with practical application, enabling participants to analyse productivity data, recommend improvements to stakeholders, monitor progress, and contribute to continuous improvement culture in food service organisations. Learners will develop competencies in performance analysis, process improvement, systems thinking, and change management essential for enhancing operational efficiency and effectiveness.
7. Developing Interpersonal Communication Skills for Success
This programme aims to enable learners to convey and exchange thoughts, ideas and information effectively through various mediums and approaches. Learners will communicate with others to share information, respond to general inquiries and obtain specific information.
8. Food Manufacturing Process Design L4
This course equips learners with the skills to design and evaluate food manufacturing process workflows that support efficient, safe, and compliant production. Participants will learn to analyse product requirements, assess production capabilities, and identify potential risks that may affect cost, quality, or operational continuity. The course also covers regulatory standards, equipment capabilities, comparative analysis techniques, and documentation procedures essential for developing new process designs. Through practical application and industry-aligned methods, learners will determine production needs, trial new processes, collaborate with clients and production teams, and validate equipment and vendor suitability. The course prepares participants to develop robust process designs that meet regulatory standards, operational requirements, and quality assurance expectations.
Assessment
Written & Practical Assessment
Who Should Attend
This course is suited for aspiring or current F&B professionals—such as supervisors, team leads, and operations staff—who want to strengthen skills in food production, service, inventory, and operational control. It’s also ideal for those transitioning into food service or central kitchen/food manufacturing operations roles and aiming for leadership positions.
Minimum Entry Requirement
Age: 17 years old and above
Academic Qualification:
Minimum a C6 pass in 3 GCE ‘O’ Level subjects (including English) or equivalent Or
Completed a NITEC / Higher NITEC Certification from the NITEC School of Hospitality Or Equivalent Or
Applicants with the minimum age of 30 who do not possess the above qualifications but have a minimum of 8 years of working experience may be considered for entry into this course
English Proficiency:
Language - English Language Requirement - At least one of the following proficiency levels in English:
Minimum a C6 pass in GCE ‘O’ Level English Or
Band 5.5 in IELTS OR Minimum score of 61 points (internet-based total) in TOEFL Or
A letter from the college /university clearly stating the medium of instruction for the highest qualification, which is English. Or WPLN 5
Duration
Total Number of month: Full-time: 6 Months / Part-time: 9 Months
Minimum Number to Start Class
Minimum 8 pax to start the class
Course Fee
$6540.00 (Incl. of 9% GST)
International Students (Student's Pass)
Non Tuition Fees – Compulsory (Non-Refundable)
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Student Pass, Visa Administration Fees and Medical Check-up | $327.00 |
| Examination Fee | $490.50 |
| Chef Coat (2 set) | $109.00 |
| Course Book and Lab Fee | $109.00 |
| Postage Fee for Certificate | $109.00 |
| Registration Fee | $109.00 |
| Total Estimated | $1,253.50 |
Non Tuition Fees – Non Compulsory
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Replacement of Lost Student's Pass (pay direct to ICA) | $109.00 |
| Re-application of Student's Pass (inclusive of ICA charges) | $54.50 |
| Renewal of Student's Pass (inclusive of ICA charges) | $163.50 |
| Course Progression Fee (inclusive of ICA charges) | $218.00 |
| Course Transfer Fee (inclusive of ICA charges) | $218.00 |
| Re-Examination Fee | $218.00 |
| Reprint of Course Material | $27.25 |
| Re-module fee | $1,090.00 |
| Admin Fee for Absent & Reschedule | $32.70 |
| Kitchen Tool Kit | $54.50 |
| Chef Coat (per piece) – Additional | $54.50 |
| Request Letter and Certifying Letter / Statement | $54.50 |
| 'Certified True Copy' Request of Diploma Certificate or Transcript | $54.50 |
| Re-issuance Request of Diploma Certificate / Transcript | $54.50 |
| Extension of FPS Insurance | As per charged by FPS Provider |
Local/Resident Students (Singapore Citizens, PR, LTVP+ and Work Pass Holders)
Non Tuition Fees – Compulsory (Non-Refundable)
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Examination Fee | $490.50 |
| Chef Coat (2 set) | $109.00 |
| Course Book and Lab Fee | $109.00 |
| Registration Fee | $109.00 |
| Total Estimated | $817.50 |
Non Tuition Fees – Non Compulsory
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Re-Examination Fee | $218.00 |
| Reprint of Course Material | $27.25 |
| Re-module fee | $1,090.00 |
| Admin Fee for Absent & Reschedule | $32.70 |
| Kitchen Tool Kit | $54.50 |
| Chef Coat (per piece) – Additional | $54.50 |
| Request Letter and Certifying Letter / Statement | $54.50 |
| 'Certified True Copy' Request of Diploma Certificate or Transcript | $54.50 |
| Re-issuance Request of Diploma Certificate / Transcript | $54.50 |
| Extension of FPS Insurance | As per charged by FPS Provider |
Note
- Compulsory Non-Tuition Fees are fees payable upon course registration.
- Non-Compulsory Non-Tuition Fees are payable only when applicable and will be collected when the relevant service or requirement arises.
- All fees indicated are charged on a per-trainee (per-pax) basis and not per Pro Forma Invoice or invoice.
Schedule
Course Fee $6540.00 (Incl. of 9% GST)
Available Intakes: May and September each year
This Course Includes:
Duration:
Total Number of Month:Full-time: 6 months /Part-time: 9 months
Language: English
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