CCI for F&B encourages businesses in the industry to raise their service levels.

Inititated By	• SPRING Singapore (SPRING) • National Trade Union Congress (NTUC) • Singapore Workforce Development Agency (WDA) • Singapore National Employers Federation (SNEF)
Supported By	• Singapore Tourism Board (STB) • Restaurant Association of Singapore (RAS)
Launch Date	25 June 2007

Aims

1. To improve service levels of F&B businesses in Singapore.
   
   
2. To increase customer satisfaction of locals and tourists through better service.
   
   
3. To cultivate service leaders in the industry who, in turn, will motivate other businesses to improve their service levels.
   
   
4. To develop service benchmarks that F&B businesses can use to measure their service levels.

For who?

• All locally-based businesses in the F&B sector can participate including sole-proprietors, partnerships, privately-owned companies and public-listed companies.

For what?

• To fund and support projects undertaken by F&B businesses to improve service levels and benchmark themselves against industry standards.
  
  
• Projects may involve:
  
  
  • mystery diner audits or customer satisfaction surveys
  • identification of service gaps
  • implementation of service improvements
  • post-implementation assessment of service levels
  • certification under Singapore Service Class
    
    
• Businesses can use the Service Standards developed under CCI to audit and measure their service levels. Service Standards are currently available for the following types of establishments:
  
  
  • casual dining restaurants
  • pubs and clubs
    

How much?

• Funding is decided on a case-by-case basis. Typically, CCI will fund up to 50% of the qualifying costs.
  
  
• Qualifying costs include:
  
  
  • consultancy fees
  • Workforce Skills Qualification (WSQ) training for employees
  • cost of equipment, materials and consumables
  • cost of audit, assessment or certificati