MANAGE AND OPERATE A COFFEE SHOP D 1

MANAGE AND OPERATE A COFFEE SHOP D 1. HPA. CL 4. 01 Slide 1

Manage and operate a coffee shop Assessment for this Unit may include: � Oral questions � Written questions � Work projects � Workplace observation of practical skills � Practical exercises � Formal report from employer/supervisor Slide 2

Manage and operate a coffee shop This Unit comprises four elements: 1. Plan coffee shop facilities 2. Plan the product and service elements of coffee shop operation 3. Prepare food item display and serve coffee shop produce 4. Organise the storage of coffee shop produce Slide 3

Manage and operate a coffee shop Element 1: Plan coffee shop facilities: � Plan coffee shop operations according to available facilities and customer expectations � Develop floor plan of production and service areas � Develop floor plan of customer area � Identify fixture, fittings, décor and equipment according to business plan, floor plan and budget Slide 4

Plan coffee shop facilities Plan operations according to facilities and expectations of customers: � Market place entry � Style � Size Slide 5

Plan coffee shop facilities Plan operations according to facilities and expectations of customers: Permissions required: � Local government � Building owners Slide 6

Plan coffee shop facilities Plan operations according to facilities and expectations of customers: � Layout of floor space � Front of house � Kitchen � Equipment requirements for both � Storage requirements Slide 7

Plan coffee shop facilities Develop floor plan of production and service areas: � Coffee Service area � Water availability � Electrical requirements � Drainage of waste � Cold storage � Food display � Staff access Slide 8

Plan coffee shop facilities Develop floor plan of production and service areas: Kitchen Production Area: � Water availability � Electrical requirements � Drainage of waste � Cold storage � Food production space availability � Staff access Slide 9

Plan coffee shop facilities Develop floor plan of customer area: Inside seating: � Size of the tables � Style of seating � Number of available space for each table � HOW MANY seats can be accommodated Outside seating: See above Slide 10

Plan coffee shop facilities Identify fixture fitting equipment needs according business plan: Quality of fittings � Basic � Premium � Image of the establishment Slide 11

Manage and operate a coffee shop Identify fixture, fitting, equipment needs according to budget What is required? � Best quality � Suitable quality � Sufficient standard Slide 12

Manage and operate a coffee shop Element 2: Plan the product and service elements of coffee shop operations: � Plan and design the menu incorporating a range of suitable food and beverage items taking into account available facilities � Identify suppliers for menu items � Prepare work schedules in line with coffee shop operations Slide 13

Manage and operate a coffee shop Plan and design the menu with a range suitable food and beverage item according to facilities Coffee � Theme? Quality of coffee � Premium � Generic Variety of styles Slide 14

Manage and operate a coffee shop Plan and design the menu with a range suitable food and beverage item according to facilities: � Non Coffee � Teas � Carbonated drinks � Fruit juice Slide 15

Manage and operate a coffee shop Plan and design the menu with a range suitable food and beverage item according to facilities: Food: � Hot � Cold � Savoury � Sweet Slide 16

Manage and operate a coffee shop Identify supplier for menu items: Coffee supplier � Good roasting skills Food suppliers � Regular supply times � Broad range of offerings Slide 17

Manage and operate a coffee shop Prepare work schedules in line with coffee shop operations: � Where will staff be needed? � How many staff will be needed? � What time will the most staff be required? � How much time is required to prepare before customers can be allowed to enter shop? Slide 18

Manage and operate a coffee shop Element 3: Prepare food item display and serve coffee shop items: � Plan the display of food items � Prepare and serve beverages and food items Slide 19

Plan food items display and serve coffee shop items Plan the display food items: High risk food items � Refrigerate below 5°C � Keep protected from contamination Room temperature Some foods can be stored at room temperature � Cakes and pastries with no cream � Cookies Slide 20

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Coffee: Espresso � Make to order � Customised for individual requests � Time expensive � Expensive to set up Slide 21

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Coffee: Espresso � Ristretto � Macchiato � Long Black � Café Latte � Cappuccino Slide 22

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Coffee: Filter � Pre-prepared � Just pour and serve � Quicker service Slide 23

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Beverages: Other than coffee � Tea � Carbonated flavoured waters, Cola, Orange flavoured drinks � Fresh Fruit Juices Slide 24

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Food menu items � Hot � Is a kitchen really necessary � Can it be managed from the front of house service area � Mini grills - Toasted Sandwiches; Pies � Limit the offering of hot snacks Slide 25

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Food menu items � Cold � Sandwiches: easily stored and served to order � Biscotti; Cake slice with cream or ice cream � Limit the offering of snacks Slide 26

Organise the storage of coffee shop produce Food items are stored at correct temperature and condition � High risk raw � High risk cooked � Low risk fresh � Low risk dry Slide 27

Manage and operate a coffee shop Element 4: Organise the storage of coffee shop produce � Food items are stored at correct temperature and conditions � Maintain maximum eating quality, appearance and freshness Slide 28

Organise the storage of coffee shop produce Maintain maximum eating quality, appearance and freshness � Purchase only in usable quantities � Keep in suitable environment � Protect from contamination from outside environment Slide 29