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Sales-Cycle1


  Competency Level Market worth Competency Place to learn Mode Title Level 1 / Novice SGD 600-800 plus comission Identify your customer Understand your customer Know your customer On the ground Front counter staff Handing out vouchers Sales call Junior Sales exec Level 2 / Intermediate SGD1200-1500 plus commission All of Level 1 skills Closing […] Read more...


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Generation mLHE micro LHE sLHE specialized LHE xLHE extended / extensive LHE 1998 1st Gen LHE devices EpiFree CTL SPR 2002 FTD v1.0 / FSD SpaTouch, Duet 2005 2nd Gen LHE devices FTD v2.0 SpaTouch II Skin Station, Duet Pro 2010 FTDv3.0 Kona 2011 3rd Gen LHE devives FTDv3.5 STE Mistral 2013 FTD4.0 / FSD+ […] Read more...


duet-pro_web-ready


Circa 2005 Duet Pro is an extension of the durable Duet. The Duet Pro is simple one-touch adjustments insure trouble free treatment sessions without interruption. Unique to Duet Pro is the MultiGrip handpiece to enhance  operator comfort and control. The MultiGrip fits comfortably in any size hand. Its flexible hand positioning and multiple pulse points […] Read more...



STANDARD OPERATING PROCEDURES FOR CLEANING Opening Clean the counter tops Clean the cake display chiller Clean all table tops and chairs During Shift Clear the table Clean table top Wash and dry dishes, cups and cutleries Closing Clean coffee machine Clean table top and counter top Empty rubbish bin Clean sinks Mop the floor Read more...



Bricks JC BP CV Background logo http://gobi.com.sg/?page_id=8 History http://www.bricksncubes.sg/?page_id=172 http://www.gobi.com.sg/downloads/StaffTraining_vW.pdf http://www.rocknash.com/?page_id=10 Store Layout http://www.bricksncubes.sg/?page_id=46 http://gobi.com.sg/?page_id=835 http://gobi.com.sg/?page_id=834  http://www.rocknash.com/?page_id=121 Food Culture Online Menu http://www.bricksncubes.sg/?page_id=618 http://gobi.com.sg/?page_id=1143 http://gobi.com.sg/?p=2654 http://www.rocknash.com/?page_id=161 Plating / presentation of new food http://www.bricksncubes.sg/?cat=2 Hot food: http://gobi.com.sg/?p=2885 Desserts: http://gobi.com.sg/?p=2880 http://www.rocknash.com/?p=334 Delivery Products  http://gobi.com.sg/?p=566 Events Party Packages http://www.bricksncubes.sg/?p=807 Operations Dress code  http://www.lifvation.com/?p=1324 Cashier http://www.lifvation.com/?p=1336 Bartending / Barista http://www.lifvation.com/?p=1155 Cleaning Schedule […] Read more...



Cashier Steps Generate a normal bill Key in food item as seen on keyboard If not seen on keyboard, key in charge code number followed by “PLU” Press “ST” to subtotal Press “10% svc” for dine in items Press “ST” to subtotal Key in takeaway items by charge code number followed by “PLU” or keyboard […] Read more...


salute


  What’s wrong with my attire ?   Why do we need to wear the proper attire? Uniformity ( we work as a team ) Identity ( how can a customer recognize you, are you a civilian, a doctor, a priest etc ? ) Safety ( pants, apron and hair tie can help prevent burns, […] Read more...


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Objective: Educate new staff on how to reset Gelato Display Target Audience: New Lifvation F&B staff After practice: Qualified creamery maintenance Schedule: Reset the Gelato Display @ off peak hours 3:00pm, closing Why? Looks appetizing Hygienic We look professional & you look professional Before From a customer perspective, it looks sloppy and unappetizing The customer […] Read more...


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We are looking to hold a pop-up F&B store in conjunction with an event. We are looking for an event organizer that has organized food events or pop-up F&B stores. When: Within the next 6 months Budget: <20K Our decision process: we are making a shortlist of providers. Once a shortlist is made, we will […] Read more...


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Objective:  The competency metric helps Lifvation F&B managers assess an employee’s worth to the company. The metric serves as means to uncover the actual worth of an employee. It serves a guideline to assign the hourly wage and also on raises. When to use:  New hires and performance reviews Who to use it on: New hires […] Read more...


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