About this Course

This module takes you through the intricate process of developing critical loss prevention policies and procedures. It also explores effective controls to administer theft prevention – from internal as well as external sources. You will also learn how to develop and establish solid receiving and storage guidelines to prevent product spoilage or damage and with that, keep your bottom line in the pink of health.

By the end of the module, you would have acquired the necessary knowledge and skillsets on loss prevention to transform preventable losses into juicy profits.

This course is ideal for F&B managerial personnel involved in managing effective loss prevention strategies for their respective companies, such as

• Supervisors
  
• Operations Managers
  
• Area managers
  
• Restaurateurs
  
• Entrepreneurs
  

Course Objectives

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

• Develop loss prevention policies and procedures
  
• Manage pilferage
  
• Control damage or spoilage
  

Modes Of Instruction

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

Mode of Delivery

Part-time

Course Duration

8 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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