Module 2

Lesson 1: Introduction to Store Operations

Understanding different roles in a coffee shop and teamwork coordination.

Lesson 2: Order-Taking Process:

Using POS systems, handling different types of orders, and managing customer modifications. 

Lesson 3: Equipment Handling: 

• Espresso machine: Calibration, cleaning, and troubleshooting.

• Coffee grinder: Adjusting grind size and maintaining the machine.

• Steam wand: Proper use for milk frothing.

• Other tools: Scales, tampers, thermometers, and brewing devices.

Lesson 4: Workflow Management:

• Beverage preparation sequence for efficiency.

• Managing rush hours and high-volume orders.

• Coordinating between baristas and cashiers.

Lesson 5: Inventory and Stock Management

• Tracking coffee beans, milk, syrups, and other consumables.

• FIFO (First-In-First-Out) method to minimize waste.

• Restocking and ordering procedures.

Lesson 6: Cleaning and Hygiene Standards 

• Proper station cleaning protocols.

• Food safety and health regulations.

• Waste disposal and sustainability practices.

Lesson 7: Workplace Safety & Emergency Preparedness

• Hygiene Standards: Personal hygiene, sanitation protocols, and food safety compliance.

• Equipment Safety: Safe handling of machines (e.g., espresso machines, grinders, steam wands) and tools.

• Emergency Protocols: Procedures for burns, allergic reactions, power outages, and fire alarms.

• Incident Reporting: Logging incidents and communicating effectively with management and emergency responders.