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F&B players need to be manpower-lean, says TungLok chief

Mr Tjioe says training for staff in the F&B sector has to "go back to basics" and instil humility, so they can deliver "service from the heart".

PROVIDING good service to customers is a big issue for the food-and-beverage (F&B) sector, now gripped by a manpower crunch, said Andrew Tjioe, executive chairman of the TungLok chain of popular restaurants.

The way around this limitation lies in businesses stepping up staff training

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