Course description
Chapter 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
Chapter 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
Chapter 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
Chapter 4: Customer Service Skills
· Greeting and Assisting Customers Professionally
· Understanding Customer Preferences and Requirements
· Handling Customer Inquiries and Complaints
· Providing Recommendations and Upselling
Chapter 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
Chapter 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
Chapter 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
