Singapore restaurants are responding to the pandemic by taking a more holistic approach and by hybridising both physical and virtual offerings in creating innovative and authentic dining experiences for their customers. Guides could play their part in value-adding to restaurants in this process. They have to familiarise themselves with the transformation taking place.

The objective of the course is to enable guides to swiftly acquire skill differentiators in order to play an effective role in value-adding to restaurants and to help to uplift Singapore's image as a leading dining destination both for foreign and local tourists.

The course aims to provide tourist guides with the relevant knowledge and skills to:
- explain the development of hawker centres and the policies shaping it,
- highlight the appeals of our hawker centres, in particular the design, social bonding, innovative and environmental aspects and the planning considerations taken, and
- relate on the various hawker food offerings and their origins.

The objective is to provide up-skill training for guides to acquire new knowledge and skillsets to help provide value-added services to international exhibitions in the areas of hosted buyers' programme, onsite exhibitor assistants, technical guided tours and site visits so as to better meet the current and future needs of the exhibition industry.