2. THE BOUTIQUE HOTEL WORLD VIEW
CONCEPT OF COFFEE SHOP
COFFEE SHOP TRENDZ
3. 1. TO STUDY THE CONCEPT OF COFFEE SHOP
2. TO STUDY THE ROLL OF COFFEE SHOP STAFF IN
FOOD & BEVERAGE DEPARTMENT
3. TO ANALYSIS THE ROLL OF COFFEE SHOP IN
PRAMOTING FOOD & BEVERAGE DEPARTMENT
4. FOOD & BEVERAGE CHOICES IN COFFEE
SHOP
THE EFFECT OF MENU DESIGN ON
OPERATION
MENU OF THE COFFEE SHOP
FURNITURE IN THE COFFEE SHOP
IMPORTANCE OF STAFF TRAINING IN
TULI IMPERIAL
5. ROUND THE CLOCK MEJOR FOOD
These Are Those Food
Item That Are Easy To
Cook & Ready To Serve.
In hotel coffee shop it is
not being possible to
provide major dishes at all
time.
ex. Burger, hot dog,
sandwiches, pizza French
fries, fish N chips, pastries
etc.
It is usually possible, in
case when coffee shop is
a part of hotel.
The major food provide
during the major meal
period.
Coffee shop can also
offer variety of heavy
meal like butter chicken,
tandoori chicken, etc.
6. TABLE TOPS TABLE BASES
They come in assortment
of size and shape .
Different material such as
wood, mica, glass, stone
and so on.
The standard table tops
shapes are rectangular,
square, and round.
Wooden tops are used in
upscale restaurant as they
look elegant and rich.
They are holding post of the
table and come in variety of
designs that are selected to
best match them and design
of the dining area.
Round table bases give
roomier feel underneath
while bi-point restaurant
table bases provide a studier
footing or the table tops .
Selected table tops are firmly
fixed to the bases chosen.
7. If a menu all for gueridon cooking or other table side preparation, slicing
smoke salmon for instance, or assembling dessert then people will
obviously be committed to finding, training and returning staff who are
able to perform this duties to a professional standards.
Other demand on service staff may not be so obvious.
A discussion to include Australian native ingrediance in many required
that the table server by familiar with this ingrediance and be able to
explain them will to customer.
If a people include Asian specialty on a menu, it is not enough to assume
that the customer will know what is been offered .
The service staff must be familiar with name, correct pronunciation and
ingrediance .
Be aware that some dishes such as rack of palm or whole spatch cock
may take some time to cook and will make particular demand upon the
service staff.
It should not be presumed that a fast turnover, we averaged check
environment means a correspondingly low level of training
