Barista examination and grading rules

Project junior barista / fractional barista / fractional senior barista / score

1. The basic knowledge of coffee 1 the relationship between coffee and health 5 5 2

2. The origin and variety of coffee 4 4 3

Second, the preparation work before drinking coffee 1. The method of baking coffee 5 5 1

2. The method of grinding coffee 5 5 1

3. Problems needing attention in coffee roasting and grinding process 10 10 2

Third, coffee accessories and packaging 1, coffee partner's basic knowledge and matters needing attention 8 6 3

2. Basic knowledge of milk and cream coffee excipients and matters needing attention 6 5 2

3. The factors affecting coffee packaging are those 6-8-2.

4. The effect of different excipients on the taste of coffee and its application in practice.

5. The purpose of choosing the type of packaging and choosing different packaging under different circumstances 8 6 5

Types and production methods of coffee drinks 1. Types of coffee drinks 8 8 3

2. The method of making coffee drinks 10 8 5

Fifth, public relations and social etiquette 1, the way of social etiquette behavior and the scope of application 555

2. Religious and cultural knowledge and cultural customs of countries around the world 5 55

VI. Personnel construction and staff management 1, personnel planning and staff recruitment-2 4

2. Personnel management and employee relations-2 6

3. Team building, staff training and development, employee career design;-- 2 10

7. Location and operation of coffee shops 1. Location and capital budget of coffee shops 1 2 5

2. The design of coffee shop 2 2 5

3. Operating a coffee shop 2 2 6

8. Coffee shop marketing 1, marketing and product marketing strategies-10

2. Public relations management-10

Total 100 100 100