POOL2: PRODUCTIVITY OPTIMISATION AT OPERATIONAL LEVEL (L2)
PRODUCTIVITY OPTIMISATION AT OPERATIONAL LEVEL (L2)
Course Duration
Mode of Assessment
Written Assessment, Case Study
Who Should Attend
This course aims to equip individuals working in the food and beverage industry who need to meet the demand of the industry through improving process.
Course Overview
Productivity optimisation has become increasingly important in the food and beverage industry. In the highly competitive and fast-paced industry, it is crucial for individuals to work efficiently and effectively to meet the demand of the industry through improving processes. By enhancing productivity, individuals can then achieve better results, improve quality of work and improve organisation success.
Course Schedule
Next available schedule
Course Objectives
Upon completing this course, participants will be able to:
- Associate the need for productivity improvement to productivity performance data
- Discuss the factors affecting productivity improvement through tracking of productivity performance
- Explain techniques and tools for workplace productivity improvement
- Relate the importance of quality and efficiency assurance to provide feedbacks on improving productivity and processes
Pre-requisites
The admission requirements are:
- Read, write, and speak English at WPL Level 3
- Manipulate numbers at WPN Level 3
- Min 2 years of relevant experience in Food services or related industry
Course Outline
LU1: Productivity improvement
- Definition and benefits of productivity improvement
- Current state of productivity and need for improvement
- Roles of employees in promoting productivity
- Components, methods and tools to collect and analyse performance data
- Methods of data collection
- Role of data in driving productivity improvement initiatives
LU2: Monitor productivity performance
- Performance tracking system
- Data collection and analysis
- Factors affecting productivity improvement
- Reporting and communication
LU3: Implement productivity and process initiatives
- Evaluate techniques and tools for workplace productivity improvement
LU4: Provide feedback for productivity and process improvement
- Monitoring and updating SOP
- Importance of communicating feedback
- Implementing improvement and continuous improvement
Certificate Obtained and Conferred by
- Upon meeting the attendance and assessment(s) criteria, participants will be awarded with a digital Statement of Attainment (SOA), accredited by SkillsFuture Singapore. SOA will be reflected as [code name i.e., FSS-PIN-2023-1.1 Productivity Optimisation for Food and Beverages Operation].
- Certificate of completion from NTUC LearningHub
Upon meeting at least 75% attendance and passing the assessment(s), participants will receive a Certificate of Completion from NTUC LearningHub.
Additional Details
Medium of Instruction: English
Trainer to trainee ratio: 1:20
Mode of Delivery: <Physical class>
Price
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Course Fee and Government Subsidies |
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Individual Sponsored |
Company Sponsored |
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Non-SME |
SME |
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Before GST |
After GST |
Before GST |
After GST |
Before GST |
After GST |
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Full Course Fee |
$580.00 |
$632.20 |
$580.00 |
$632.20 |
$580.00 |
$632.20 |
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For Singapore Citizens aged 39 years and below |
$290.00 |
$342.20 |
$290.00 |
$342.20 |
$174.00 |
$226.20 |
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For Singapore Citizens aged 40 years and above |
$174.00 |
$226.20 |
$174.00 |
$226.20 |
$174.00 |
$226.20 |
Funding Eligibility Criteria
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Individual Sponsored Trainee |
Company Sponsored Trainee |
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Remarks
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Individual Sponsored Trainee |
Company Sponsored Trainee |
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SkillsFuture Credit:
UTAP:
PSEA:
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Absentee Payroll (AP) Funding:
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Terms & Conditions apply. NTUC LearningHub reserves the right to make changes or improvements to any of the products described in this document without prior notice.
Prices are subject to other LHUB miscellaneous fees.
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