This module educates BEP enrollees on the importance of providing great quality, service, cleanliness, and value in your cafe business. It suggests tips for organization, food safety, and tracking sales. It also describes how your cafe decor and atmosphere can attract more patrons. Module: BEP-122/127; Media: OL; Lessons: 1; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)
Module Description
The goal of this module is to educate BEP participants on the process of preparing a café for opening. It presents the importance of sanitation, properly evaluating and training personnel, organization, providing quality service, and the sales and data tracking capabilities needed to run a successful café. The module ends with food safety and café ambience tips. Becoming familiar with all of the aspects of organizing and running a café will help program participants manage their facility effectively.
Media
Online
Organization
One module
Credit
none
Prerequisites
none
Overview
One assignment ; 25 multiple-choice questions, computer graded
Grading
letter grades (A–F)
Objectives and Content
After completing this module, you will be able to:
a. identify the steps to qualifying for a café
b. explain how you can apply the QSCV formula to your business
c. list the benefits of a point-of-sale system
d. describe common cleanliness and food storage issues
e. examine food safety issues
f. explain how café ambience can help your business