X p R i e n z P t e L t d

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1 X p R i e n z P t e L t d References: 1

XpRienz Pte Ltd was incorporated in Singapore in 2004. Our main focus was on F&B Services and Consultancy.

2 XpRienz Pte Ltd was incorporated in Singapore in Our main focus was on F&B Services and Consultancy. We operated our own F&B establishments, and provided consultancy services in the areas of food hygiene and café design to schools, as well as food safety audits to food establishments. We were one of the NEA accredited Basic Food Hygiene providers prior to Jun In Aug 2007, we were awarded the WDA ATO status to offer the WSQ Food Hygiene Course. In 2009 onwards, XpRienz is a training and consultancy firm and is a Singapore Workforce Development SPUR Approved Training Organization. We are one of the few WDA appointed Enhanced Hawker Training Providers and have a team of trainers from various industries. All our trainers have achieved certifications (or equivalent) in the Advanced Competency based Training and Assessment program conducted by the Institute of Adult Learning. Apart from being a WSQ Food Hygiene training provider, we also started offering consultancy services to Not-for- Profit Organizations in 2008 onwards, particularly in the areas of Corporate Governance and Board Evaluation. Over the past 2 years offering the WSQ Food Hygiene Course, we have been able to serve close to seventeen thousand (17,000) trainees, from a diverse spectrum of the F&B industry (close to 1000 establishments excluding hawker stalls). Thus, we believe we are able to effectively contextualize the training program to the needs of SEI. 2

Getting Skills for the F&B Industry The Singapore Workforce Skills Qualifications (WSQ) for the Food and Beverage Industry is a comprehensive National Skills Qualifications Sys-tem that establishes

3 Getting Skills for the F&B Industry The Singapore Workforce Skills Qualifications (WSQ) for the Food and Beverage Industry is a comprehensive National Skills Qualifications Sys-tem that establishes occupational standards and skills progression pathways for the Food and Bever-age Sector. It is a competency-based and flexible qualifications system which focuses on adult learn-ing and encourages progression within the industry as well as portability across industries. The F&B WSQ is recognised by the industry, and allows recognition of learning achievement through a variety of learning options such as class-room training, on-the-job training and e-learning. The WSQ Food Hygiene Course With the introduction of the F&B WSQ system, WDA and NEA sought to raise the food hygiene stan-dards and standardise the training of its Basic Food Hygiene Course (BFHC). This new 7-hour programme WSQ Food Hygiene Course (WFHC) will replace the NEA Basic Food hygiene Course with effect from 1st June Upon successful completion of the 7-hour course, followed with a 1.5-hour assessment, a Statement of Attainment will be awarded to participants. This will accord the participants license to operate / work in food preparation. Target Audience All Food-Handlers will have to attend and pass this WSQ Food Hygiene Course. 3

4 Food & Beverage Introduction Mobilise Your Mind. Maximise Your Potential. Do you like providing drink or food interestingly? This field has much promise because people will always be hungry or thirsty for an experience. The simplest of things can sometimes be the hardest to achieve. Simplicity of taste for example, demands great attention to detail. There is no secret to good cooking. Just hard work and passion for preparation and execution and of course, fresh and quality ingredients. Food & Beverage Sector (* Indicative and not exhaustive) Number of jobs (2004): 65,000 Anticipated number of jobs by 2015: 25,000 Contribution to GDP ( 04): $1.2B Industry Skills in Demand: productivity and quality management, and outlet management skills (such as equipment maintenance, food and beverage services, food hygiene skills) * Employability Skills In Demand: interpersonal/communication, customer service, problem solving and decision making * 4

5 Qualification Pathways A route of advancement for each sector within the Tourism and Food & Beverage Workforce Skills Qualifications (WSQ) or Qualification Pathway is shown in the diagram below. Food & Beverage Production and Food & Beverage Service feature four progressions each Certificate (Operations), Higher Certificate (Operations), Advanced Certificate (Supervisory) and Diploma (Managerial) Food & Beverage Production and Food & Beverage & Service (Each) Certificate (Operations) Higher Certificate (Operations) Advanced Certificate (Supervisory) Diploma (Managerial) 5

6 Estimated duration: hrs Suggested Entry Requirements: Learners are expected to demonstrate competency at level 4 for ES WPLN To achieve a, you need to complete 5 Core units and 2 Elective units.... CORE UNITS : Maintain Safe and Secure Working Environment (16 hrs) Follow Food and Beverage Safety and Hygiene Policies and Procedures (12 hrs) Maintain Quality Control Procedures (16 hrs) Maintain Food and Beverage Production Environment (24 hrs) Prepare Mise En Place 1 (24 hrs)... ELECTIVE UNITS : Choose any 2 units from the following: Food and Beverage Preparation Receive and Store Products (40 hrs) Prepare Meat, Poultry, Fish and Seafood (40 hrs) Prepare Vegetables, Fruits, Nuts and Mushrooms (32 hrs) Grill Ready-to-Use Products (40 hrs) Understand Halal Food Requirements (16 hrs) Outlet and Equipment Management Maintain Equipment (40 hrs) Sales and Marketing Interact with Guests (16 hrs) * Maintain Displays (16 hrs) * Interact With Guests is cross-recognised with Provide GEMS Service Risk Management Demonstrate First Aid/ Cardio-Pulmonary Resuscitation (CPR) Skills (24 hrs) Service Excellence Deliver Service Excellence (16 hrs) 6

7 Estimated duration: hrs Suggested Entry Requirements: Learners are expected to demonstrate competency at level 4 for ES WPLN To achieve a, you need to complete 5 Core units and 2 Elective units.... CORE UNITS : Maintain Safe and Secure Working Environment (16 hrs) Follow Food and Beverage Safety and Hygiene Policies and Procedures (12 hrs) Maintain Quality Control Procedures (16 hrs) Maintain Food and Beverage Production Environment (24 hrs) Prepare Mise En Place 1 (24 hrs)... ELECTIVE UNITS : Choose any 2 units from the following: Food and Beverage Production Prepare Non-Alcoholic Beverages (16 hrs) Prepare Deep Fried Ready-to-use Products (40 hrs) Bread and Deep Fry Chilled Products (32 hrs) Prepare Soft Serve and Ready-to-Use Salad Products (28 hrs) Demonstrate Basic Moist Heat Cooking Methods (40 hrs) Demonstrate Basic Dry Heat Cooking Methods (40 hrs) Outlet and Equipment Management Maintain Equipment (40 hrs) Sales and Marketing Interact with Guests (16 hrs) * Maintain Displays (16hrs) *Interact With Guests is cross-recognised with Provide GEMS Service Risk Management Demonstrate First Aid/ Cardio-Pulmonary Resuscitation (CPR) Skills (24 hrs) Service Excellence Deliver Service Excellence (16 hrs) 7

8 Higher Certificate in Culinary Skills - Estimated Duration: hrs Suggested Entry Requirements: Demonstrated competency in the Certificate Level knowledge and skills, and/or two years work experience at the operations level in Food and Beverage Production and/or level 4 for ES WP To achieve a Higher Certificate in Culinary Skills, you need to complete 3 Core units and 5 Elective units. To specialize in the bakery and pastry or one of the cuisine categories, 5 of the Elective units must be from the bakery and pastry category or 5 Elective units from one of the cuisine categories.... CORE UNITS : Choose any 3 units from the following: Cuisine Specialisation Prepare Mise En Place 2 (56 hrs) Demonstrate Basic Moist Heat Cooking Methods (40 hrs) Demonstrate Basic Dry Heat Cooking Methods (40 hrs) Bakery and Pastry Specialisation Prepare Basic Bread (32 hrs) Prepare Basic Cakes (24 hrs) Prepare Short-Crust Pastry (24 hrs) 8

9 Higher Certificate in Culinary Skills - ELECTIVE UNITS : Choose any 5 units from the following: Pastry and Bakery Prepare Pre-Mix, Frozen and Bake-Off Products (16 hrs) Prepare Muffins and Scones (16 hrs) Prepare Cookies (16 hrs) Prepare Pancakes, Crepes and Waffles (8 hrs) Prepare Sweet and Savory Fillings, Sauces and Creams (24 hrs) Prepare Icing, Chocolate and Glazes (24 hrs) Maintain Halal Certification Requirement (8 hrs) Japanese Cuisine Prepare Japanese Sauces and Soups (24 hrs) Prepare Sunomono and Aemono (24 hrs) Prepare Japanese Noodle Dishes (24 hrs) Prepare Agemono (24 hrs) Prepare Mushimono (18 hrs) Prepare Sushi (40 hrs) Prepare Bento Set (16 hrs) Maintain Halal Certification Requirements (8 hrs) Indian Cuisine Prepare Basic Indian Traditional Beverages (10 hrs) Prepare Basic Indian Traditional Sweetmeats (32 hrs) Prepare Basic Indian Snacks and Savouries (24 hrs) Prepare Basic Indian Breads (32 hrs) Prepare Basic Indian Sauces (16 hrs) Maintain Halal Certification Requirements (8 hrs) Western Cuisine Make Vegetable Preparations (12 hrs) Prepare Basic Western Stocks and Soups (24 hrs) Prepare Western Foundation Sauces (32 hrs) Prepare Western Cold Sauces (8 hrs) Prepare Basic Western Egg and Dairy Products (12 hrs) Prepare Basic Western Grains and Legumes (8 hrs) Prepare Pasta (16 hrs) Prepare Cold Plates and Garnishes (24 hrs) Prepare Sandwiches (24 hrs) Maintain Halal Certification Requirements (8 hrs) Chinese Cuisine Prepare Basic Chinese Appetisers (16 hrs) Prepare Basic Chinese Rice Dishes (16 hrs) Prepare Basic Chinese Noodle Dishes (16 hrs) Prepare Basic Dim Sum Dishes (24 hrs) Prepare Basic Chinese Braised Dishes (16 hrs) Prepare Basic Chinese Deep Fried Dishes (16 hrs) Prepare Basic Chinese Stir Fried Dishes (16 hrs) Prepare Basic Chinese Soup/Broth Dishes (16 hrs) Prepare Basic Chinese Steamed Dishes (24 hrs) Prepare Basic Chinese Vegetable/Tofu Dishes (16 hrs) Prepare Basic Chinese Desserts (16 hrs) Prepare Basic Chinese Stewed Dishes (16 hrs) Prepare Basic Chinese BBQ / Baked Dishes (16 hrs) Maintain Halal Certification Requirements (8 hrs) Malay Cuisine Prepare Malay Condiments (16 hrs) Prepare Malay Rice Dishes (24 hrs) Prepare Malay Fried Dishes (24 hrs) Prepare Basic Malay Vegetable Dishes (24 hrs) Prepare Basic Malay Desserts (16 hrs) Maintain Halal Certification Requirements (8 hrs) 9

10 Estimated Duration: hrs Suggested Entry Requirements: Demonstrated competency in the Certificate and Higher Certificate Level knowledge and skills (including 5 Elective Units in Cuisine Specialisation), and/or two years work experience at the operations level in Food and Beverage Preparation and/or level 6 for ES WPLN To achieve an, you need to complete 2 Core units and 7 Elective units. To specialize in the bakery and pastry or one of the cuisine categories, 7 of the Elective units must be from the bakery and pastry category or 7 Elective units from one of the cuisine categories.... CORE UNITS : Choose any 2 units from the following: Supervise Food Production (24 hrs) Maintain Inventories (16 hrs) Workplace Safety and Health (Supervisory) (24 hrs) 10

11 ELECTIVE UNITS : Choose any 7 units from the following: Food and Beverage Production Supervise Dishwashing Services (16 hrs) Food and Beverage Service Provide Wine Service (40 hrs) Risk Management Implement Loss Prevention (10 hrs) Implement Risk Management Plans (24 hrs) Conduct Food and Beverage Hygiene Audit (24 hrs) Human Resource Management Conduct Orientation and Training (32 hrs) Business Planning and Finance Monitor Income and Expenses (24 hrs) Sales and Marketing Implement Marketing Strategies (40 hrs) Outlet and Equipment Management Manage Site/Outlet and Equipment Maintenance Plans (32 hrs) Pastry and Bakery Prepare Café-Style Breads (32 hrs) Prepare Puff Pastries (16 hrs) Prepare Yeast-Raised Pastries (16 hrs) Prepare Choux Pastries (16 hrs) Prepare Hot and Cold Desserts (32 hrs) Japanese Cuisine Prepare Nabemono (24 hrs) Prepare Donburi (16 hrs) Prepare Yakimono (16 hrs) Prepare Sashimi (24 hrs) Prepare and Serve Teppanyaki (40 hrs) Prepare Nimono (24 hrs) Indian Cuisine Prepare South Indian Vegetarian Dishes (40 hrs) Prepare South Indian Vegetarian Gravies (40 hrs) Prepare North Indian Gravies (40 hrs) Prepare Basic Tandoori Meats (24 hrs) Grind Wet Flour (32 hrs) Prepare Masala and Curry Paste (16 hrs) Prepare Thosay (32 hrs) Prepare Special Rice (40 hrs) Prepare South Indian Fish/Meat Dishes (24 hrs) Prepare South Indian Non-Vegetarian Gravies (24 hrs) Western Cuisine Prepare Western Specialty Meat, Poultry, Fish and Seafood Products (40 hrs) Demonstrate Western Curing Methods (16 hrs) Prepare Advanced Western Soups (24 hrs) Prepare Advanced Western Sauces (40 hrs) Prepare Advanced Western Egg and Dairy Products (16 hrs) Prepare Western Specialty Grain Products (16 hrs) Prepare Advanced Western Salads and Garnishes (32 hrs) Chinese Cuisine Prepare Advanced Chinese Rice Dishes (16 hrs) Prepare Advanced Chinese Noodle Dishes (16 hrs) Prepare Advanced Dim Sum Dishes (24 hrs) Prepare Advanced Chinese Braised Dishes (16 hrs) Prepare Advanced Chinese Stewed Dishes (24 hrs) Prepare Advanced Chinese Deep Fried Dishes (16 hrs) Prepare Advanced Chinese Stir Fried Dishes (16 hrs) Prepare Advanced Chinese Soup/Broth Dishes (16 hrs) Prepare Advanced Chinese Steamed Dishes (16 hrs) Prepare Advanced Chinese Baked/Barbequed Dishes (24 hrs) Prepare Advanced Chinese Vegetable/Tofu Dishes (16 hrs) Prepare Advanced Chinese Desserts (16 hrs) Prepare Advanced Chinese Appetisers (16 hrs) Malay Cuisine Prepare Malay Grilled Dishes (24 hrs) Prepare Malay Stew-Type Dishes (32 hrs) Prepare Malay Noodle Dishes (32 hrs) Prepare Advanced Malay Vegetable Dishes (24 hrs) Prepare Malay Gravies (16 hrs) Prepare Malay Sauces (32 hrs) Prepare Advanced Malay Desserts (24 hrs) Service Excellence (Trainee can complete up to 1 unit from this category) Lead a Service Team (30 hrs) Build Relationships with Customers (30 hrs) Coach Service Teams and Individuals (30 hrs) Implement Continual Improvements in Service Delivery (30 hrs) 11

12 Estimated Duration: hrs Suggested Entry Requirements: Demonstrate competency in the Certificate, Higher Certificate and Advanced Certificate levels of knowledge and skills, and/or two years work experience at the supervisory or management level in the Food and Beverage Industry and/or level 4 for ES WPLN. To achieve a, you need to attain at least 17 credits from the Core units and 12 credits from the Elective units.... CORE UNITS : A trainee must attain at least 17 credits from the following: Manage Cost and Quality Controls (2 credits)(16 hrs) Develop Menu (1 credit)(8 hrs) Comply with Legal Requirements (1 credit)(12 hrs) Develop and Implement Budget (4 credits)(40 hrs) Administer Purchasing and Receiving Procedures (2 credits)(16 hrs) Manage Training (3 credits)(24 hrs) Hire Staff (3 credits)(24 hrs) Appraise/Evaluate Staff (2 credits)(16 hrs) Handle Terminations, Dismissals and Resignations (3 credits)(24 hrs) 12

13 ELECTIVE UNITS : A trainee must attain at least 12 credits from the following: Risk Management Manage Loss Prevention (1 credit)(10 hrs) Develop Risk Management Plans (3 credits)(24 hrs) Manage Compliance with Food and Beverage Hygiene Policies and Procedures (3 credits)(24 hrs) Human Resource Management Establish Human Resource Management Plan (3 credits)(32 hrs) Manage Human Resources in Union Environment (2 credits)(16 hrs) Supervise Staff (4 credits)(40 hrs) Business Planning and Finance Develop and Implement Business Strategies (4 credits)(40 hrs) Manage Insurance Services (2 credits)(16 hrs) Develop Franchising Strategies (3 credits)(32 hrs) Manage Food Stall Operators (3 credits)(24 hrs) Sales and Marketing Conduct Situational Analysis (4 credits)(35 hrs) Develop Marketing Strategies (4 credits)(40 hrs) Monitor Marketing Strategies (4 credits)(40 hrs) Develop Relationships with New Corporate Clients (3 credits)(25 hrs) Optimise Sales (3 credits)(24 hrs) Direct Media Activities (2 credits)(16 hrs) Develop and Oversee Public Relations Strategies (3 credits)(30 hrs) Outlet and Equipment Management Manage Site / Outlet and Equipment Maintenance (4 credits)(40 hrs) Food and Beverage Production Understand Nutritional Knowledge and Dietary Requirements (2 credits)(16 hrs) Service Excellence (Trainee can complete up to 2 units from this category leading to 8 credits) Lead a Customer Focused Organisation (4 credits)(40 hrs) Manage High Volume Customer Contact and Communication (4 credits)(40 hrs) Develop and Implement Process to Benchmark and Measure Service Standards (4 credits)(40 hrs) 13

14 Estimated Duration: hrs Suggested Entry Requirements: Demonstrate competency in the Certificate, Higher Certificate and Advanced Certificate levels of knowledge and skills, and/or two years work experience at the supervisory or management level in the Food and Beverage Industry and/or level 4 for ES WPLN. To achieve a, you need to attain at least 16 credits from the Core units and 10 credits from the Elective units.... CORE UNITS : A trainee must attain at least 16 credits from the following: Comply with Legal Requirements (1 credit)(12 hrs) Develop and Implement Budget (4 credits)(40 hrs) Manage Cost and Quality Controls (2 credits)(16 hrs) Develop Menu (1 credit)(8 hrs) Administer Purchasing and Receiving Procedures (2 credits)(16 hrs) Manage Training (3 credits)(24 hrs) Cuisine Specialization (Choose at least 4 or more units): Apply Sensory Analysis to Food & Beverage Preparation and Presentation (2 credits)(16 hrs) Use Herbs & Spices in Various Cuisine Preparation and Presentation (2 credits)(16 hrs) Prepare Herb & Spice Blends of Various Cuisines (2 credits)(20 hrs) Carve Fruits and Vegetable for Food Presentation (2 credits)(20 hrs) Produce La Mien and Prepare the Dishes (2 credits)(16 hrs) Master Recipes from Various Cuisines (10 credits)(80 hrs) 14

15 ELECTIVE UNITS : A trainee must attain at least 12 credits from the following: Risk Management Manage Loss Prevention (1 credit)(10 hrs) Develop Risk Management Plans (3 credits)(24 hrs) Manage Compliance with Food and Beverage Hygiene Policies and Procedures (3 credits)(24 hrs) Human Resource Management Establish Human Resource Management Plan (3 credits)(32 hrs) Manage Human Resources in Union Environment (2 credits)(16 hrs) Supervise Staff (4 credits)(40 hrs) Hire Staff (3 credits)(24 hrs) Appraise / Evaluate Staff (2 credits)(16 hrs) Handle Terminations, Dismissals and Resignations (3 credits)(24 hrs) Business Planning and Finance Develop and Implement Business Strategies (4 credits)(40 hrs) Manage Insurance Services (2 credits)(16 hrs) Develop Franchising Strategies (3 credits)(32 hrs) Manage Food Stall Operators (3 credits)(24 hrs) Sales and Marketing Conduct Situational Analysis (4 credits)(35 hrs) Develop Marketing Strategies (4 credits)(40 hrs) Monitor Marketing Strategies (4 credits)(40 hrs) Develop Relationships with New Corporate Clients (3 credits)(24 hrs) Optimise Sales (3 credits)(24 hrs) Direct Media Activities (2 credits)(16 hrs) Develop and Oversee Public Relations Strategies (3 credits)(30 hrs) Outlet and Equipment Management Manage Site / Outlet and Equipment Maintenance (4 credits)(40 hrs) Food and Beverage Production Understand Nutritional Knowledge and Dietary Requirements (2 credits)(16 hrs) Service Excellence Lead a Customer Focused Organisation (4 credits)(40 hrs) Manage High Volume Customer Contact and Communication (4 credits)(40 hrs) Develop and Implement Process to Benchmark and Measure Service Standards (4 credits)(40 hrs) 15

16 Estimated Duration: hrs Suggested Entry Requirements: Demonstrate competency in the Certificate, Higher Certificate and Advanced Certificate levels of knowledge and skills, and/or two years work experience at the supervisory or management level in the Food and Beverage Industry and/or level 4 for ES WPLN. To achieve a, you need to attain at least 16 credits from the Core units and 10 credits from the Elective units.... CORE UNITS : A trainee must attain at least 16 credits from the following: Comply with Legal Requirements (1 credit)(12 hrs) Develop and Implement Budget (4 credits)(40 hrs) Manage Cost and Quality Controls (2 credits)(16 hrs) Develop Menu (1 credit)(8 hrs) Administer Purchasing and Receiving Procedures (2 credits)(16 hrs) Manage Training (3 credits)(24 hrs) Cuisine Specialization (Choose at least 4 or more units): Master Sugar Work Techniques (3 credits)(24 hrs) Prepare Marzipan Decorations (2 credits)(16 hrs) Fabricate Chocolate Decorations (2 credits)(16 hrs) Prepare Advanced Entremets and Tarts (3 credits)(24 hrs) Prepare Advanced Petit Fours and Macaroons (3 credits)(24 hrs) Prepare Advanced Confectionery (2 credits) (16 hrs) Develop Ice-Cream Recipe (2 credits) (16 hrs) 16

17 ELECTIVE UNITS : A trainee must attain at least 12 credits from the following: Risk Management Manage Loss Prevention (1 credit)(10 hrs) Develop Risk Management Plans (3 credits)(24 hrs) Manage Compliance with Food and Beverage Hygiene Policies and Procedures (3 credits)(24 hrs) Human Resource Management Establish Human Resource Management Plan (3 credits)(32 hrs) Manage Human Resources in Union Environment (2 credits)(16 hrs) Supervise Staff (4 credits)(40 hrs) Hire Staff (3 credits)(24 hrs) Appraise / Evaluate Staff (2 credits)(16 hrs) Handle Terminations, Dismissals and Resignations (3 credits)(24 hrs) Business Planning and Finance Develop and Implement Business Strategies (4 credits)(40 hrs) Manage Insurance Services (2 credits)(16 hrs) Develop Franchising Strategies (3 credits)(32 hrs) Manage Food Stall Operators (3 credits)(24 hrs) Sales and Marketing Conduct Situational Analysis (4 credits)(35 hrs) Develop Marketing Strategies (4 credits)(40 hrs) Monitor Marketing Strategies (4 credits)(40 hrs) Develop Relationships with New Corporate Clients (3 credits)(25 hrs) Optimise Sales (3 credits)(24 hrs) Direct Media Activities (2 credits)(16 hrs) Develop and Oversee Public Relations Strategies (3 credits)(30 hrs) Outlet and Equipment Management Manage Site / Outlet and Equipment Maintenance (4 credits)(40 hrs) Food and Beverage Production Understand Nutritional Knowledge and Dietary Requirements (2 credits)(16 hrs) Service Excellence Lead a Customer Focused Organisation (4 credits)(40 hrs) Manage High Volume Customer Contact and Communication (4 credits)(40 hrs) Develop and Implement Process to Benchmark and Measure Service Standards (4 credits)(40 hrs) 17

Email address: enquiries@xprienz.com Hotline Number: 67877151 Our location: 1. 476 Tampines Street 44 #01-169 Singapore 520476 2.

18 address: Hotline Number: Our location: Tampines Street 44 # Singapore Upper Serangoon Road Singapore For queries on respective business areas, kindly refer to: XpRienz HR Pte Ltd (HR Consultancy) Contact: Mr Shane Goh XpRienz Pte Ltd (Training & Consultancy) Contact: Mr Anderson Tan XpRienz Pte Ltd (Food & Beverage) Contact: Ms Hazel Peh XpRienz Security & Investigation Pte Ltd Contact: Mr Anfernee Tan Join us on Facebook: facebook.com/xprienz 18

Id Review Category Classification Category (changes) 42 2 Hospitality Core 4 2 Hospitality Core 44 2 Hospitality Core 45 2 Hospitality Core Title Foll

Id Review Category Classification Category (changes) 42 2 Hospitality Core 4 2 Hospitality Core 44 2 Hospitality Core 45 2 Hospitality Core Title Foll Review Table Hospitality Core Existing Classification FIELD: Subfield: Domain: SERVICES AND LIFE SCIENCES Hospitality and Tourism Hospitality Operations Note that the Domain has been changed for all unit