who conceptualised the coffeeshop tp serve as a training ground and practicum center for HM students where the theories they have learned in the class could be applied

HM coffeeshop was initially called

HM coffeeshop was inaugurated

responsible for the maintenance of the facility, tools, and equipment of coffeeshop; oversees the coffeeshop operations; checks the financial aspect of the operation

submits pre-operational plans to coffeeshop adviser for approval two weeks to scheduled turn at the coffeeshop; supervises kitchen and service activities before, during, and after the operation

in charge of the weekly menu planning and seek the approval of the coffeeshop supervisor and coffeeshop adviser; supervises the food preparation and production

assists the kitchen manager in collecting and selecting recipe to be included in the menu; cooks, tests recipe, determines portions, cost them out, quantifies them and writes standardized recipe in quantified recipe form

prepares short orders, sandwiches, and garnishes for all product

in charge of purchasing the ingredients needed for the operation; make sure that all ingredients are in proper weight, specification, and price

all receipts of procured foods and beverages and the operational expenses must be checked against the purchase order

ensures the efficient dispatching of food from the kitchen and pantry to the dining area

in charge of requisitioning and monitoring utensils and equipment used for the operation in the kitchen

in charge of washing all the dining wnd kitchen equipment and utensils

oversees the dining operations; checks the table setting from time to time

plans for the beverage offerings to be approved by the coffeeshop supervisor

sets tables correctly and help in decorating dining area; attends ro assigned tables and assists other dining staff

in charge of requisitioning and monitoring of utensils and equipment used for the operation in the dining area

welcomes and seat the guests

run errand, cleaning and bussing of soiled items and linens

makes official receipt based on order slip, receives payment and give correct change

is planning the menu using four aspects: aesthetic aspect, nutritional aspect, economic aspect, and managerial aspect

refers to physical appeal of the food and the combination of colorals, texture and taste that balance together

refers to the nutritional content of the menu or presence of macro and micro nutrients

is the cost of ingredients or affordability and seasonality

who will do the job, how is the process accomplish and what tools needed to prepare the menu

presentation of food and beverage offerings

which guests use to choose from a list of options which is individually priced

a pre-established sequence of courses is served with definite price

is food service served to the customer's table by waiters

is one of the most effective merchandising tools of any food service establishment

is the starting point of all food service activities

will be allotted for emergency expenses more than 1k

will be allotted for emergency expenses less than 1k

are amounts paid by the cashier for emergency purposes less than 100 and approved by function manager

those expenses for food and beverage purchases, paper, or those expenses distinct to the operation

used to buy gas and assets such as table appointment, to repair equipment, to subsidize college academic activities

you are billed accordingly to the level of consumption

what is being used to schedule the members of the group

it must be accomplished by chefs and forwarded to the kitchen manager

if breakages or losses occured, what must be prepared?

is an integral part of a successful marketing program. It is the direct appeal to a targeted potential customer base to purchase goods and services

communication tool in the coffee shop