About this Course

This module takes you through the easy and systematic process of administering purchasing and receiving procedures. It also hones your knowledge and application skills to exercise perfect control over your inventory system and most importantly, generate higher profitability.

This course will benefit F&B personnel interested in administering operationally-efficient and effective purchasing and receiving procedures to better manage inventory control systems, such as:

• Sales managers
  
• Outlet supervisors
  
• Assistant managers
  
• Area managers
  
• Restaurateurs
  
• Entrepreneurs
  

Course Objectives

Through our experiential classroom training, learners will learn how to:

• Implement purchasing procedures
  
• Implement receiving procedures
  
• Establish inventory control systems
  

Assessment

At the end of the module, learners are required to complete a total of 1 hour and 30 minutes of summative assessment, comprising a written assessment,and oral questioning. Upon successful completion of assessment, they will be awarded a Statement of Attainment (SOA).

Upon successful completion of assessment for the rest of modules under the WSQ Diploma in Food & Beverage Management, they will be awarded a WSQ Diploma in Food & Beverage Management.

Modes Of Instruction

• Lecture
  
• Discussion
  
• Demonstration / Practice
  
• Role Play
  
• Observation / Feedback
  

Mode of Delivery

Part-time

Course Duration

16 Hours

Avg Teacher-Student Ratio

1:20

Entry Requirement

Learners must have a minimum pass in English (C6) for GCE ‘O’ Level Certificate and above or its equivalent (i.e. WSQ Work Place Literacy and Numeracy Skills Level 5). 

*For learners who do not meet the minimum requirements, an oral interview would be conducted to determine suitability for the course.

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