1. MANAGE AND OPERATE A COFFEE SHOP
D1.HPA.CL4.01
Trainer welcomes trainees to class and explained the topic for today is “Manage and operate a coffee shop”.

2. 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
Trainer to advise:
Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.
Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

3. Manage and operate a coffee shop
This Unit comprises four elements:
Plan coffee shop facilities
Plan the product and service elements of coffee shop operation
Prepare food item display and serve coffee shop produce
Organise the storage of coffee shop produce
Trainer to advise:
Trainer advises students this Unit comprises Four elements, as listed on the slide explaining:
Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail
Students can obtain more detail from their Trainee Manual
The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

4. 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
Trainer to advise:
Trainer to relate performance criteria to element 1
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Manage and operate a coffee shop the students must be able to;
Plan coffee shop facilities
The student should be able to
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.

5. Plan coffee shop facilities
Plan operations according to facilities and expectations of customers:
Market place entry
Style
Size
Trainer to advise:
Marketplace entry is what position in the marketplace is the business meant to supply
Cheap and cheerful in a street front café style
Up-market establishment that will charge a premium for the service
Catering to all tastes
Style
This will be controlled by the marketplace entry. Cheap and cheerful is the most basic style and can grow as the enterprise makes money.
Percentage of profits should always be put back into the business to allow it to grow organically
Up market styles will need a lot of money invested to set the coffee shop up before trading with the public
Good coffee
Very good food
Expensive chairs and table settings
Size
How many tables and chairs will be in the enterprise
The more tables and chairs the more money required to be invested to set up the enterprise

6. Plan coffee shop facilities
Plan operations according to facilities and expectations of customers:
Permissions required:
Local government
Building owners
Trainer to advise:
Opening any business has many permissions that have to be acquired
Local government:
Register as a food business
Any business that sells food to the public must register with the local government authority to ensure that they know what the food safety regulations are required
The government may have taxes that have to be paid to operate a business in their area of control
Business registration requirements
All businesses must be registered
What are the garbage collection requirements for such a business?
Building owners
Leases have to be signed
Insurance must be taken out against fire and flood damage
What alterations can be made to the building

7. 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
Trainer to advise:
When setting up a new business many things need to be planned
Buying an established business, new owners can just walk in and make changes slowly over time
Starting new:
Planning the layout
How many tables
Are the tables for 2 of 4 people
Where will they be positioned
Any out door seating and tables
How will things flow from the kitchen
How will things flow from coffee making area
What plumbing has to be installed for the following
Coffee machine
Dishwasher
Hand washing places
Dishwashing by hand
Staff amenities
Where will stores be kept
Equipment required for the coffee making area
Equipment required for the food production area
Storage space for the chemical and cleaning equipment
What colour are the walls to be painted
What size will the outside sign be
What is the theme of the coffee shop
What will be the opening times
How many lights need to be installed
How many electrical power outlets will be required
When does the garbage get collected
Who will collect the garbage
Where is the garbage stored until collected
Will customers come to the coffee shop??????????

8. 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
Trainer to advise:
Many things need to be planned
What facilities are already in existence?
What needs to be added?
Water supply for coffee making
Water supply for cleaning
Electrical power needs; what is already there, what needs to be added?
What system is in place for waste water to drain away
Water from coffee machine
Water from dishwasher and sink washing area
Type of equipment required for holding high risk foods in a controlled environment
How is the food going to be displayed
How is the displayed food going to be protected from the environment and customers
Where will the staff enter the coffee production area? What will be the ‘flow’

9. 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
Trainer to advise:
Many things need to be planned
What facilities are already in existence?
What needs to be added?
Water supply for coffee making
Water supply for cleaning
Electrical power needs; what is already there, what needs to be added?
What system is in place for waste water to drain away
Water from coffee machine
Water from dishwasher and sink washing area
Type of equipment required for holding high risk foods in a controlled environment
How much space will be available for the food production
How many people can work in this space safely
Where will the staff enter into the coffee production area? What will be the ‘flow’

10. 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
Trainer to advise:
All plans can be changed, need to start somewhere.
Size of the table
Number of people at each table
How crowded is the coffee shop going to be
1.5 meters from table edge is required for each seat will be required
All things need to be considered and planned
CUSTOMER FACILITIES
Toilets
Wash area

11. Plan coffee shop facilities
Identify fixture fitting equipment needs according business plan:
Quality of fittings
Basic
Premium
Image of the establishment
Trainer to advise:
A business plan that states that the establishment can be developed to supply high value customers with minimal investment is flawed.
If people want to set up to make coffee for customers and not spend money on fittings and fixtures then they are not going to survive
Business plan should state where the enterprise will start and where it will be in 12 months time and maybe 2 years time
A well thought out business plan will allow for organic growth
Business can start with minimal and add as the business grows, new fittings and fixtures can be added as more money flows through the business

12. Manage and operate a coffee shop
Identify fixture, fitting, equipment needs according to budget
What is required?
Best quality
Suitable quality
Sufficient standard
Trainer to advise:
Working to budget is the best way to manage a start up of any business
Can the best quality be purchased?
Does the best quality need to be used?
Do the fittings meet the criteria of the theme of the coffee shop

13. 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
Trainer to advise:
Trainer to relate performance criteria to element 2
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Manage and operate a coffee shop the students must be able to;
Plan the product and service elements of coffee shop operations
The student should be able to
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

14. 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
Trainer to advise:
Coffee theme?
Italian; Greek: Turkish: Vietnamese: American
Quality of coffee to be served
Arabica
Robusta
Grind beans as required
Pre ground
Variety of styles
Italian Style
Espresso; Macchiato; Ristretto; Doppio; Cappuccino; Latte; Flat white; Affogato
This is only a selected version
Every style has many versions

15. 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
Trainer to advise:
Not everybody will want to drink coffee so it is good practice to offer OTHER beverages
It all adds to the bottom line. Money in the cash register.
Good quality is always important but carrying stock that does not sell is a bad business practice
If something is not selling on regular basis then drop it from the menu
Change offering
Keep to core activity
Selling coffee

16. 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
Trainer to advise:
When does a coffee shop become a café or restaurant???
Coffee shops are about the Coffee. Food can be generic and non-descript. Non descript means it is not aligned to any style or theme.
Will the food be served hot
What can be served at room temperature or chilled
What can be displayed and served out at coffee service area
What times of the day will food be on offer

17. 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
Trainer to advise:
Coffee supplier
Only one supplier of coffee should be used
People will come for the coffee alone so it is important that the quality can be aligned to the skill of the roaster of the coffee.
Food supplier
Several suppliers of food ingredients can be used
Many bakers supply good bread
Many suppliers have good quality of meats
Many suppliers of good quality of cakes and pastries

18. 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?
Trainer to advise:
To prepare work schedules or staff rosters in new coffee shops will need to be overloaded.
This is to make sure that all the customers can be served when they come in to consume coffee.
Disappointing customers will cause them not to come back. This is deadly for any new business.
Serve the customers as quickly as possible and they will be happy with the service
They come back
Casual staff can be eased off if the business is not there when first opening and it is not as busy as expected.
Not having enough staff is a very big mistake
Plan staffing numbers is always difficult and always will be a balancing act.

19. 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
Trainer to advise:
Trainer to relate performance criteria to element 3
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Manage and operate a coffee shop the students must be able to;
Prepare food item display and serve coffee shop items
The student should be able to
Plan the display of food items
Prepare and serve beverages and food items

20. 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
Trainer to advise:
Display food attractively but it must also be held in an environment that will keep it safe from outside contamination and also safe from unwanted bacterial activity
Keep high risk foods at a temperature that will reduce to possibility of bacterial growth.
Store below 5°C
Room temperature stable foods can be stored in containers that protect from insects, dust and dirty hands of multiple of customers
Store in a glass jar with lid on counter so customers can see but not touch.
Purchase individual items like cookies in pre-wrapped packaging

21. 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
Trainer to advise:
Espresso coffee was developed in Italy and has become standard in France, United Kingdom, Switzerland, Australia and is gaining popularity in many countries in the world.
There are many ways to make coffee but expressing water through the coffee bean grinds under pressure at specific temperature has become popular in developed countries.
Espresso coffee is expensive to set up because the machinery is expensive and services like electricity and water need to be available else the espresso style cannot be produced.
Then there is the ongoing cost of maintaining the machinery to a good working level.

22. 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
Trainer to advise:
Espresso coffee will be named in many ways. Names change from culture to culture and country to country
These names are Australian based. If Australians ask for a latte in Italy they will be served Milk, from the cow. Latte means milk. They should ask for a café latte, coffee milk.
French refer to this a café au lait; milk coffee.
Long black coffee in Australia is offered for sale in some Asian countries as ‘Americano’.
Cappuccino is so named after the Capuchin monks or friars; a religious order from Italy.
Names of all things have a history. Students are encouraged to investigate the names of products to learn the history and why they are called specific names.

23. 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
Trainer to advise:
Filter coffee is standard in many catering establishments. It allows for quick service. It can be prepared ahead of time and held until required.
Service of this style of coffee is faster and more cost effective than espresso style.

24. 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
Trainer to advise:
Some coffee shops will ‘value add’ to their liquid refreshment menu by offering alternatives to coffee.
Tea can be made with real tea leaves as opposed to teabags. Not a convenient due to the mess of the tea leaves but produces a better tea flavour. Purity of the product.
Other drinks like flavoured carbonated drinks can also be offered
Fresh fruit juice drinks is also a good value add but it takes more equipment and also may be detrimental to coffee sales

25. 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
Trainer to advise:
Defining the difference between a coffee shop and a café can be in the finer detail
Coffee shop or coffee house is supposed to be about the beverage; Coffee.
Some people may like to have a ‘snack’ while enjoying a drink so the proprietor begins to offer some snacks
Coffee is a bitter drink so people tend to eat sweet snacks with their coffee;
Biscotti; double baked Italian cookies; hard dry sweet pastries that are dipped into the coffee
Basic savoury offerings like sandwiches, Focaccia, Panini; all these can be kept in refrigerated storage then heated to order
If too many menu items will cause the focus away from coffee.
Variables will always cloud the issue

26. 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
Trainer to advise:
Cold or hot food can be offered
If menu is too large then kitchen staff will need to be employed
Define the central business role
Coffee shop or cafe

27. 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
Trainer to advise:
High risk food whether cooked or raw, need to be held in a controlled environment that will limit the growth bacteria that may cause an adverse reaction in customers when consumed.
Separate cooked and uncooked (raw) foods
Do not place on same tray or containers
Cooked foods store on higher shelf than cooked foods
Store in controlled environment of less than 5°C in temperature for not more than 3 days.
Cooked and raw foods need to be covered when they are being stored

28. 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
Trainer to advise:
Trainer to relate performance criteria to element 4
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Manage and operate a coffee shop the students must be able to;
Organise the storage of coffee shop produce
The student should be able to
Food items are stored at correct temperature and conditions
Maintain maximum eating quality, appearance and freshness

29. 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
Trainer to advise:
To maintain freshness product needs to be purchased or produced in quantities that will sell in a suitable timeframe:
Same day or the next
Fresh food is just that: FRESH
Food can be produced and stored frozen until required if it is cost effective.
Is it a large business or small coffee shop
Time that stock is held in freezer will cost the enterprise money
Ideal situation is that all the food purchased is converted into menu items on the day of purchase and it is all sold by the end of trading and no customers has been told, no, we do not have that menu item available.
But this is just a dream scenario
When storing foods it is important to maintain freshness: this involves making only what can be sold in a set period of time; daily
When storing food it is important to maintain quality: this involves using good quality ingredients and not selling produce that is OLD
When storing produce it is important to protect that produce from going stale too quickly; STOP moisture loss: Stop moisture getting into some produce and causing the crispness to be lost
Keep produce wrapped and stored in environment that will not compromise the quality of that produce. Chilled, frozen; dry store; covered to protect from outside contamination.