Synopsis
Topics
- Overview of Food & Beverage Management - Key terms and Concepts in F&B Operations
- Food and Beverage Operations
- Purchasing, Preparation, Storage, Service
- Catering Contracts
- Food Safety Planning
- Waste Management
- Categories of Food and Menus
- Licensing and Certification
- Catering and Managing Outlets including Staffing, Equipment, Quality and etc
- Vegetarian and Halal Menus
- Alcoholic and Non-Alcoholic Beverages
- Trends and Developments in F&B
Learning Outcome
- Discuss trends and developments in the food and beverage industry
- Recommend good food and beverage practices
- Assess food safety, waste management, licensing and certification issues
- Examine the management of F&B outlets including staffing, equipment, quality and etc
- Organize and manage F&B purchasing, preparation, storage, service
- Improve F&B operations
Who Should Attend
Executive who requires knowledge on Event Management.
Relevance of Course to employment/upskilling/reskilling
EMT409 equips learners with essential industry‑aligned competencies in F&B operations, directly supporting roles across restaurants, catering, hospitality, and food service management.
Admissions Prerequisites
- Diploma or an equivalent qualification from a recognized institution.
Please refer to Undergraduate CET Admission Eligibility Criteria for Undergraduate CET Modular Courses.
Schedule
| Week | Lesson | Day | Time | Topic |
|---|---|---|---|---|
| 2 | 1 | Monday | 7pm - 10pm | Food and Beverage Operations, Overview of Food & Beverage Management - Key terms and Concepts in F&B Operations |
| 4 | 2 | Monday | 7pm - 10pm | Catering Contracts, Purchasing, Preparation. Storage, Service |
| 4 | 3 | Saturday | 8.30am - 11.30am | Waste Management, Food Safety Planning |
| 8 | 4 | Monday | 7pm - 10pm | Categories of Food and Menus, Licensing and Certification |
| 10 | 5 | Monday | 7pm - 10pm | Catering and Managing Outlets including Staffing, Equipment, Quality and etc, Vegetarian and Halal Menus |
| 12 | 6 | Monday | 7pm - 10pm | Alcoholic and Non-Alcoholic Beverages, Trends and Developments in F&B |
Assessments
The overall course grade is determined by
- Assignments, Written Exam
Trainer Info
Mr Tee Shang Wayne holds a prestigious Dual MBA from NUS and Peking University and a Bachelor of Science in Hospitality Administration from Boston University, supported by hands‑on training at Walt Disney World Resorts. These strong credentials, combined with his operational background in front office, sales, marketing, and customer service, elevate his impact as an F&B management trainer.
Mr Thaddeus Yeo is a dynamic F&B entrepreneur and hospitality specialist with over 20 years of hands‑on experience in restaurant operations, culinary concept development, event planning, and team training. Having founded and managed multiple acclaimed F&B establishments—including award‑winning concepts like Lolla—he brings deep operational insight and a strong focus on real‑world, experiential learning to his training approach.
Course Completion requirements
- Participants are required to achieve at least 75% attendance and pass any prescribed examinations/assessments or submit any course/project work (if any) under the course requirement.
- Participants are required to complete all surveys and feedbacks related to the course.
- The course fees are reviewed annually and may be revised. The University reserves the right to adjust the course fees without prior notice.
- Singapore University of Social Sciences reserves the right to amend and/or revise the above schedule without prior notice.
Course Fees, payment and refund policy
| International Participants | Singapore Citizens (below 40yrs), Permanent Residents | Singapore Citizens (40yrs and above) SkillsFuture Mid - Career Enhanced Subsidy1 | Enhanced Training Support for SMEs2 (Singaporean and PRs) | |
|---|---|---|---|---|
| Full Course Fees (A) | $1,753.00 | $1,461.00 | $1,461.00 | $1,461.00 |
| SSG Grant Rate (B) | 0% | 70% | 70% | 70% |
| SSG Grant (C) | - | $1,022.70 | $1,022.70 | $1,022.70 |
| Nett course fees (A) - (C) = (D) | $1,753.00 | $438.30 | $438.30 | $438.30 |
| 9% GST on Nett course fees (E) | $157.77 | $39.45 | $39.45 | $39.45 |
| SSG Enhanced Funding Rate (F) | 0% | 0% | 20% | 20% |
| SSG Enhanced Grant (G) | - | - | $292.20 | $292.20 |
| Total nett course fee payable, including GST (D) + (E) - (G) = (H) | $1,910.77 | $477.75 | $185.55 | $185.55 |
For the various payment modes, please refer here.
For the refund policy, please refer here.
For clarification, please contact the SUSS Academy via the following:
Telephone: +65 6248 0263
Email: [email protected]