NYP Learning Studio

Aimed at promoting continuous learning and reskilling, the NYP Learning Studio will focus on developing manpower capabilities, enhancing skills and competencies, and improving productivity for the food & hospitality sector.

NYP LEARNING STUDIO – AGENDA

PROGRAM SCHEDULE

Time Topic Speaker
10:30 a.m to 11:30 a.m

Workshop: Engaging F&B customers on Social Media

This workshop provides participants with foundational understanding on how to engage F&B customers on social media. The trainer will also touch on social media marketing strategies for F&B businesses, creating engaging digital content for social media and tracking viewership responses using simple data analytics.

Bennet Chan
SBM – School of Business Management
11:30 a.m to 2:30 p.m

Seminar: Aged/elder friendly food

Elderly nutrition is now being given more in the recent years. Nutrition plays a key role in improving the quality of life of this particular vulnerable cohort of our population by enabling functional optimisation and independent living for as long as possible. WHO defines Healthy Ageing “as the process of developing and maintaining the functional ability that enables wellbeing in older age”. Functional ability is about having the capabilities that enable all people to be and do what they have reason to value. The speakers will share how industry can shape our nutrition and lifestyles for ‘healthy ageing’.

Dr Tay Mia Eng,
Dr Cindy Soh & Lina Tan
SCL – School of Chemical & Life Sciences
2:30 p.m to 3:30 p.m

Workshop: How Healthy Is Your Menu, Really?

As Singaporeans become more active in making dietary choices and finding healthier dining options, food establishments should create and offer lower-calorie meals. In this workshop, find out how you can use ‘calorie counting’ to assess and improve your menu items.

Samuel Chan
ACI – Asian Culinary Institute
3:30 p.m to 4:30 p.m Workshop: Using digital technology & mobile app to track dietary intake and understand the statistics

Given the increasing social and economic burden of chronic disease and the need for efficient approaches to prevent and treat chronic disease, emphasis on the use of information and communication technology (ICT)-based health care has emerged. Speakers will share how we can use these mobile application and digital technology to improving our healthy dining lifestyle.

Gladys Chu
SCL – School of Chemical & Life Sciences
4:30 p.m to 5:30 p.m

Workshop: Curating Digital Visual Content with Product Styling & Photography

This short course introduces participants to basic product photography techniques and the process of coming up with an actual photoshoot. Participants will also takeaway how to bring the best out of the product visually for their e-commerce, print or social media marketing.

Simon Tan
SBM – School of Business Management

PROGRAM SCHEDULE

Time Topic Speaker
10:30 a.m to 11:30 a.m Workshop: Business Continuity & Risk Management For Hospitality & Tourism Sector

The highest form of service is to protect our guests from harm and loss. Learn how to do this – and protect your business at the same time – in times of crisis such as acts of terrorism, fire, disease outbreaks and natural disasters.

Kevin Wee
SBM – School of Business Management
11:30 a.m to 2:30 p.m

Seminar: Organic/vegan/healthier food (Plant base ingredients as alternatives for food product development)

More and more people are interested in following vegetarian or vegan diets or watching their health. A shift away from animal products is getting easier with more fortified and nutritious plant-based foods. The right plant-based foods can be excellent sources of protein and other nutrients, often with fewer calories than animal products. The differences between animal and plant proteins, and how plant-based protein can be used as alternatives for food product development will be discussed.

Claudine Loong,
Richard Khaw
SCL – School of Chemical & Life Sciences
2:30 p.m to 3:30 p.m

Workshop: The Art of Plating

It’s hard to deny the old adage that “you eat with your eyes first.” The way food looks translates directly into our desire to consume it. Whether you’re a home cook or restaurant chef, how you plate a meal is an art form that involves a careful balance of creativity, strategy and cleanliness. But like all artists, your plating style is uniquely your own. In this workshop, Chef Eric Teo will be sharing some tips on finer points of plating that will differentiate from others.

Chef Eric Teo
ACI – Asian Culinary Institute
3:30 p.m to 4:30 p.m Workshop: Allergen Management in Food Service Establishment and Central Kitchen Production

Allergen management ought to consider all aspects of the handling process, storage and identification of ingredients, production and service of the menus, and must be evaluated and updated continuously, as for other food hygiene control measures. Implementation of an allergen control plan based on HACCP principles is the easiest way to promote good practices and preventive measures among food handlers in the food service establishment and central kitchen production.

Catherine Seah
SCL – School of Chemical & Life Sciences
4:30 p.m to 5:30 p.m

Workshop: Food Safety Monitoring on the go for Food Service Establishment

With so many back-to-back food safety outbreaks in the past 1 year, this workshop shall provide timely technical knowledge and holistic overview of food safety facts to the industry, offering them possible know-how, technology to help them prevent, monitor, detect and understand food safety breaches. Participants not only heard from the experts in the field, they also had the chance to try out the different instruments and gadgets.

Dr Gan Heng Hui,
Richard Khaw
SCL – School of Chemical & Life Sciences

PROGRAM SCHEDULE

Time Topic Speaker
10:30 a.m to 11:30 a.m Workshop: Critical Factors for Successful Franchising: Implementing Workplace Learning

Structured competency transfer and effective replication of franchiser’s core competencies are two key factors that determine the success of a franchise model. Workplace learning methodology is the ideal approach to knowledge transfer for a rapid and cost-effective reproduction of a franchiser’s business model, leading to reliable and consistent business operations.

Albert Tan
NACE – National Centre of Excellence for Workplace Learning
11:30 a.m to 2:30 p.m

Seminar: Menu Re-Engineering for higher Profits

While Food Services is a low entry barrier industry, studies have shown that on average only 60% of small F&B establishments survive their first five years of operations. One of the key contributors to this high statistic is the fact that restaurant operators do not have a focus on maximizing profitability of their menu items. In this seminar, discover the benefits of Menu Re-engineering and learn more of the key components in this process, which will raise your restaurant profits.

Chef Thomas J. Biesewig
ACI – Asian Culinary Institute
2:30 p.m to 3:30 p.m

Workshop: Don’t find yourself in the hot seat with Food Poisoning!

With the recent spate of food poisoning cases over the past year in Singapore, the F&B industry is now put on high alert on compliance of food hygiene and safety practices. In this workshop, find out what you can do to ensure that the food you serve are safe and ways to spot hygiene lapses on your premises.

Samuel Chan
ACI – Asian Culinary Institute
3:30 p.m to 6:00 p.m Seminar: Design Thinking and Service Experience Design

Design Thinking & Service Experience Design will improve your organisation and business goals. It identifies gaps and opportunities for your products and services as well as creates an innovative and collaborative environment to provide engaging and compelling experiences for your staff and customers.

Larry Seow
SDN – NYP School of Design

PROGRAM SCHEDULE

Time Topic Speaker
10:30 a.m to 11:30 a.m Workshop: Reducing your workload through Robotic Process Automation

Robotic Process Automation (RPA) is a technology that lets users leverage software that can mimic their actions on a computer to perform mundane tasks automatically. This would free the users from unproductive work and lead to fewer mistakes.

This talk explores a popular RPA software and shows through examples how it can be used by laypersons (not programmers) to improve work productivity.

Yeo Boon Pu
SEG – School of Engineering
11:30 a.m to 12:30 p.m

Workshop: Food Additives, Are They All Bad?

Food additives are commonly used in our daily food items to preserve flavour and nutritional values, and to enhance taste and appearance. However, there is common myth that they are unhealthy, and the public is not sufficiently educated about them. In this workshop, find out more about the types of food additives suitable for use in food establishments.

Samuel Chan
ACI – Asian Culinary Institute
12:30 p.m to 1:30 p.m

Workshop: Three Smart Ways to Develop a Viable Business Idea

In this disruptive economy, whether you are an employee of an organisation or you intend to take the plunge to be an entrepreneur, you are frequently reminded to have a viable business idea. Your idea is always good to you, because you are the brainchild. How confident are you that your idea is the best solution to solve the problems of your F&B target customers?

Benson Ong
SBM – School of Business Management
1:30 p.m to 2:30 p.m Workshop: Food Waste Management

Global food waste is a complex problem that threatens food security and environmental sustainability. It points towards massive inefficiencies and severe mismanagement of resources in the global food network. Reducing food wastage, redistributing unsold or excess food, and recycling/treating food waste are important components of our national waste management strategies to work towards Singapore becoming a Zero Waste Nation under the Sustainable Singapore Blueprint 2015. Everyone can play an active part in this – join us to learn how food waste can be upcycled into premium food products or converted into sustainable packaging.

Dr Henry Leung
SCL – School of Chemical & Life Sciences
2:30 p.m to 3:30 p.m

Workshop: Making Sense of Customer Digital Analytics

This workshop aims to provide participants with insights into digital customer analytics. Learn how to use customer analytics and predictive analytics to make key business decisions including market segmentation, direct marketing, site selection and customer relationship management.

Lau Tong Yeng
SBM – School of Business Management

VISITOR PRE-REGISTRATION

Pre-register your visit to FHA-Food & Beverage to enjoy a full waiver of the admission few amongst other perks!

                  • Full waiver of the SGD 80 admission fee
                  • Access the online business matching portal to pre-arrange meetings
                  • Full access to the online show directory and floorplans
                  • Print your own admission badge from the comfort of your home/office
                  • Option to auto-register visit to FHA-HoReCa

Pre-register Now