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 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