Course description

Chapter 1: Introduction to Milk Vending

· Overview of the Milk Vending Industry

· Role and Responsibilities of a Milk Vendor

· Importance of Quality Milk and Hygiene

Chapter 2: Understanding Milk and Dairy Products

· Types of Milk and Dairy Products (Fresh Milk, Pasteurized Milk, Yogurt, Cheese)

· Nutritional Value and Health Benefits of Milk

· Understanding Milk Processing and Preservation

· Differentiating Between Various Milk Products

Chapter 3: Setting Up Your Milk Vending Business

· Choosing the Right Location for Your Milk Vending Business

· Setting Up a Milk Stall or Shop (Layout, Equipment, Storage)

· Legal Requirements and Licenses (Health Permits, Food Safety Regulations)

· Creating a Business Plan and Budget

Chapter 4: Sourcing and Managing Milk Supply

· Sourcing High-Quality Milk from Suppliers or Dairy Farms

· Understanding Milk Quality Standards and Testing

· Managing Milk Inventory and Supply Chains

· Ensuring Consistent Quality and Freshness

Chapter 5: Equipment and Storage

· Essential Equipment for Milk Vending (Coolers, Containers, Dispensing Units)

· Proper Storage and Handling of Milk

· Maintaining and Cleaning Equipment

· Ensuring Temperature Control and Hygiene

Chapter 6: Hygiene and Food Safety

· Importance of Hygiene in Milk Vending

· Implementing Hygiene Practices (Hand Washing, Sanitization)

· Proper Handling and Processing of Milk

· Preventing Contamination and Ensuring Safe Consumption

Chapter 7: Customer Service and Interaction

· Principles of Good Customer Service

· Engaging with Customers and Building Relationships

· Handling Customer Inquiries and Complaints

· Providing Information on Milk and Dairy Products

What will i learn?