Manage Hazardous Substances
This unit covers mainly the competencies in identifying the sources of hazardous substances and implementing control measures to manage the associated risks.
Service Excellence (Level 1)
This unit covers knowledge and application skills in Service Excellence, that is the knowledge and application skills in equipping service staff with the mind set to go the extra mile in providing excellent service. It involves demonstrating the qualities and characteristics of a service professional, creating a positive customer experience by offering customised and personalised service, and escalating areas of improvement that may enhance the customers’ experience.
Prepare for Service (SSF)
This module covers the essential steps in preparing for service in F&B outlets. It covers the importance of preparing for service professionally and the actions that need to be taken during the preparation stage of hosting duties.
Maintain Food & Beverage Service Environment (SSF)
The aim of the course is to provide knowledge on the process and procedures in Maintain Food and Beverage Service Environment for the operational employee of the Food & Beverage Service industries.
Guard and Patrol (Provide Guard and Patrol Services)
This unit has been designed primarily to equip learners with the knowledge, application skills and attitude in Providing Guard and Patrol Services and be able to apply them to the workplace. This unit is within the Competency Category of Provide Security Operation Services and is one of the modules leading to the WSQ Certificate in Security Operations.
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