Food and Beverage Visual Merchandising Presentation L4

The learners will have the knowledge and ability to maintain displays. It also includes planning, setting up and maintaining displays.

Learners will also be taught that displays contribute to good rapport with customers and internal stakeholders, which are done in accordance with the NEA environment Public Health Regulations, the WSH 2006 Act, AVA Regulations, Hazard Analysis and Critical Control Points management system (HACCP) and the relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act).

What You'll Learn

Learning Units:

• Planning Displays
• Setting up and Dismantling Displays
• Maintaining Displays
• Customers and Staff Relationship
• Industry Trends and Standards

Minimum Entry Requirement

Good English literacy for speaking and writing