MANAGE AND OPERATE A COFFEE SHOP

D1.HPA.CL4.01

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 itemsPlan 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 itemsPrepare 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 itemsPrepare 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 itemsPrepare 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 itemsPrepare 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 itemsPrepare 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 itemsPrepare 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 produceFood 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 produceMaintain maximum eating quality, appearance and freshness

Purchase only in usable quantities

Keep in suitable environment

Protect from contamination from outside environment

Slide 29