Contented coffee shop 2 cup test sipping show professional

↑ Tzu Chi University of Science and Technology contented Cafe staff, only a small number of people have food and beverage experience, most of them start from scratch. (courtesy of Tzu Chi University of Science and Technology)

Through the expert "cup test" sipping, the professional level requires this group of amateur work team to accurately grasp the aroma, aroma, level and stamina of coffee. (courtesy of Tzu Chi University of Science and Technology)

The "contentment Cafe" tailor-made for students by Tzu Chi University of Science and Technology has been opened for more than two years, serving more than 10,000 people. in order to expand the scope of service, the second Cafe was also successfully opened a few days ago. similarly, it is all run by students from the department of marketing and circulation management. in order not to smash the signboards, the students demand more self-improvement, sipping through expert "cup testing" and self-requirements at a professional level!

In order to make the students of the marketing and circulation management department more familiar with the market operation, the university has created the "contentment Cafe" as an internship site, where students take care of the selection of ingredients, menu design, cost control and operating hours by themselves. it also allows students to develop marketing, circulation, business and financial practical operation skills in advance. Chou Wan-ling, director of the contentment Cafe and a fourth-year student in the department of marketing and circulation management, points out that it is the dream of many people to open a cafe. Although drinking coffee is very romantic, running a cafe is very realistic. Even if the school does not charge rent and shares the water and electricity bills, you also have to worry about cost control, and you have to worry about how to attract customers. Contentment Cafe can be said to be an all-round study.

For the contentment Cafe team, only a few people have catering experience, most of them learn from scratch, and do not get paid at all, and communicate with customers face-to-face. Student Shi Jiayu said that he had mistakenly made the caramel macchiato ordered by the customer into a hazelnut latte. As a result, the customer did not react on the spot, but left a note before leaving, saying, "although the coffee is made wrong, it is still delicious. Keep going!" Let the team chagrin that it is too late to apologize, but also urge themselves to be more accurate in order to present a professional level.

Guo Youming, director of the department of marketing and circulation management, pointed out that at present, the first restaurant has formally applied to the boutique coffee association for certification, which will take coffee education and training as the trend in the future, while the second library will be expanded into an art space, so that the two libraries will have different directions. let students have more internship experience, and professional level to require this group of amateur work team to accurately grasp the aroma, aroma, level and stamina of coffee. To improve the quality of hand-brewed coffee.