Course description
1: Introduction to the Tea Vendor Role
· Understanding the Responsibilities of a Tea Vendor
· The Importance of Quality and Customer Service in Tea Vending
· Overview of the Book
2: Knowledge of Tea Varieties
· Different Types of Tea (Black, Green, Herbal, etc.)
· Understanding Tea Blends and Flavors
· Sourcing and Selecting Quality Tea Leaves
· Storage and Handling of Tea
3: Tea Preparation Techniques
· Brewing Techniques for Different Types of Tea
· Using Tea Equipment (Teapots, Strainers, etc.)
· Maintaining Consistent Quality and Flavor
· Adjusting Strength and Taste to Customer Preferences
4: Customer Service Skills
· Greeting and Assisting Customers Professionally
· Understanding Customer Preferences and Requirements
· Handling Customer Inquiries and Complaints
· Providing Recommendations and Upselling
5: Hygiene and Food Safety
· Maintaining Cleanliness in the Tea Vending Area
· Handling and Preparing Ingredients Safely
· Understanding and Implementing Food Safety Standards
· Managing Waste and Ensuring Proper Disposal
6: Time Management and Efficiency
· Organizing Your Workstation for Efficiency
· Managing Customer Orders and Reducing Wait Times
· Planning and Preparing for Busy Periods
· Handling Multiple Orders Simultaneously
7: Equipment and Maintenance
· Using and Maintaining Tea Brewing Equipment
· Cleaning and Storing Equipment Properly
· Troubleshooting Common Equipment Issues
· Upgrading and Replacing Equipment as Needed
Module 8: Equipment Operation & Maintenance
- Safe use of gas stove
- LPG safety
- Cleaning burners
- Cleaning tea utensils
- Maintaining milk boiler
- Refrigerator cleaning
- Checking equipment condition
- Preventive maintenance
- Identifying minor problems
- Equipment replacement planning
Module 9: Tea Stall Setup
- Selecting business location
- Stall size planning
- Counter design
- Cooking area
- Customer serving area
- Storage area
- Water arrangement
- Electricity arrangement
- Lighting
- Ventilation
- Menu board
- Seating arrangement
- Cleanliness of surroundings
Module 10: Communication Skills for Tea Vendors
- Basic spoken communication
- Common customer conversations
- Taking telephone orders
- Giving prices clearly
- Handling supplier communication
- Negotiating with suppliers
- Polite language
- Local-language communication
- Basic English words used in business
Module 11: Stock Management
- Preparing purchase lists
- Daily stock checking
- Weekly stock checking
- Tea powder inventory
- Milk inventory
- Sugar inventory
- Spice inventory
- Snack inventory
- Packaging inventory
- Minimum stock level
- Preventing stock shortages
- Preventing wastage
Module 12: Purchasing & Supplier Management
- Finding suppliers
- Comparing prices
- Checking quality
- Wholesale purchasing
- Daily milk purchasing
- Negotiating rates
- Maintaining supplier records
- Credit purchase management
- Purchase bills
- Selecting reliable suppliers
Module 13: Costing of Tea
- Understanding product cost
- Cost of tea powder
- Cost of milk
- Cost of sugar
- Cost of spices
- Gas/electricity cost
- Cup/glass cost
- Labour cost
- Shop rent
- Cleaning cost
- Calculating total cost per cup
Module 14: Pricing & Profit Calculation
- Setting tea prices
- Understanding profit margin
- Gross profit
- Net profit
- Daily profit
- Weekly profit
- Monthly profit
- Break-even point
- Discount calculation
- Combo offers
- Festival offers
Module 15: Daily Business Records
- Daily sales register
- Purchase register
- Expense register
- Cash book
- Credit customer register
- Supplier payment register
- Stock register
- Daily profit calculation
- Monthly business report
Module 16: Digital Payments
- Introduction to digital payments
- UPI
- QR-code payments
- Checking payment confirmation
- Digital transaction records
- Avoiding payment fraud
- Basic smartphone use
- Digital business records
Module 17: Marketing & Promotion
- Local marketing
- Attractive shop name
- Menu design
- Posters and banners
- Offers and discounts
- Customer referral schemes
- WhatsApp promotion
- Social-media promotion
- Google Business Profile basics
- Festival promotions
- Creating a unique tea brand
Module 18: Packaging & Takeaway Service
- Disposable cups
- Paper cups
- Reusable cups
- Lids
- Carry bags
- Takeaway packaging
- Spill prevention
- Maintaining temperature
- Hygienic packaging
- Bulk tea orders
Module 19: Safety Management
- LPG safety
- Fire prevention
- Electrical safety
- Hot-water safety
- Burn prevention
- Safe handling of boiling milk
- First-aid basics
- Emergency preparedness
- Safe storage of cylinders
- Keeping children away from cooking equipment
Module 20: Business Licences & Compliance – Basic Awareness
- Understanding local business requirements
- Food-business registration basics
- Basic FSSAI awareness
- Local authority requirements
- Hygiene requirements
- Maintaining purchase records
- Understanding bills and receipts
- Basic tax awareness
Module 21: Entrepreneurship
- Starting a tea stall with limited capital
- Preparing a business plan
- Estimating startup cost
- Selecting business location
- Identifying target customers
- Competitor analysis
- Product selection
- Pricing strategy
- Business expansion
- Managing business risks
Module 22: Advanced Tea Stall Business
- Increasing daily sales
- Increasing average customer spending
- Tea + snack combo
- Corporate tea supply
- Office tea service
- Event tea service
- Bulk tea orders
- Home delivery
- Multiple tea-cart management
- Franchise concept
- Building a tea brand
