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Journal cover: British Food Journal

British Food Journal

ISSN: 0007-070X

Online from: 1899

Subject Area: Industry and Public Sector Management

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Singapore Prison Service


Document Information:
Title:Singapore Prison Service
Author(s):Leo Paul Dana, (Deputy Director, International Business MBA Programme, Nanyang Business School, Singapore, and), Teresa Elizabeth Dana, (Director, Marketing, Nanyang Business School, Singapore)
Citation:Leo Paul Dana, Teresa Elizabeth Dana, (2000) "Singapore Prison Service", British Food Journal, Vol. 102 Iss: 5/6, pp.449 - 453
Keywords:Prisons, Punishment, Work
Article type:Case study
DOI:10.1108/00070700010329353 (Permanent URL)
Publisher:MCB UP Ltd
Abstract:“Work is not a right; it is a privilege”, said Wong Hoi Kit, commenting on the labour policy implemented by the Singapore Prison Service. “We have a captive labour market; the prisoners are eager to work, as it gives them a chance to interact with others, while it helps the time go by.” The motto of the Singapore Prison Service was “Security – Humanity – Rehabilitation”, and considerable energy was focused on rehabilitating inmates by teaching them skills, through on-the-job training, during their prison terms. To this end, inmates were put to work, and that which they produced was sold for profit. Mr Wong – who had his MBA from Queen’s University, Canada – was chief executive officer of Singapore’s Corporation of Rehabilitative Enterprises (SCORE); in this capacity, he was seeking to identify commercially-viable food industry opportunities, which would meet the objectives and constraints of the prison environment. These could include primary production, manufacturing, packaging and catering.



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