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Read stories of enterprises embarking on workplace learning – their challenges and achievements.


 
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Coffee Hive Wok Master

Coffee Hive Wok Master

Ensuring Quality and Standardising Consistency

At a Glance

Seeking to standardise the food and beverage quality is common among enterprises in the food and beverage (F&B) industry. In addition, Coffee Hive Wok Master (CHWM) also sought to empower its employees, inclusive of senior service employees, to embrace self-directed learning.

Was CHWM successful in aiding its employees towards self-directed learning, and standardising the quality of its offerings across its outlets? Read on to find out!

 

Achievements

Through the workplace transformation project with IAL’s Centre for Workplace Learning and Performance (CWLP) and IAL’s Certified Workplace Learning Specialist (CWLS), the Project Team at CHWM was able to achieve the following:

  • Creation of 99 videos on core dishes and beverages
  • Creation of 5 learning guides
  • Creation of a chef storyboard for the recipes
  • Standardisation and consistency of food and beverages quality and taste achieved across all 9 business outlets

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Challenges

Like most businesses in the F&B industry, CHWM aims to expand locally and in the region. However, in the past 5 years, CHWM has faced challenges in maintaining consistencies in food and beverage quality and taste – these are key for a business with a franchise operation model and expansion aspirations. 

Moreover, the inconsistencies in taste have also resulted in several customer complaints which affected CHWM’s reputation and demand of franchisees. 

Interventions

To address the challenges plaguing the business, CHWM worked with IAL’s Certified Workplace Learning Specialist to achieve its key project aim of standardising food and beverage quality and taste across its franchises through the following:

1

Co-creation of bite-sized workplace learning resources on Learning Management System (LMS) to achieve key project aim of standardising food and beverage quality and taste across its franchise.

2

Implementation of an on-the-job training (OJT) programme for new employees through the viewing of newly developed video resources available on mobile 24/7.

3

Demonstration by experienced employees on food and beverages preparations.

4

Development of Learning Guides for the Standard Operating Procedures.