Shali Sonu123

A Study on Stores Sales Management at Third wave coffee
EXECUTIVE SUMMARY
An internship is a professional learning experience that offers meaningful, practical work

related to a student's field of study or career interest. An internship gives a student the
opportunity for career exploration and development, and to learn new skills.
KEY FINDINGS
o History of coffee
o Cultivating of coffee
o Processing of coffee
o Roasting of coffee
o Brewing of coffe
OUT COMES
Developing the business by increasing the stores from 1 to 105 branches overall in INDIA
as of 2024.
CONCLUSION
Third wave coffee company is one of the fast-growing companies in the world They
continue their path for success by keeping their consumer mind regarding their product
selection as well as their priority.
INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 1

CHAPTER – 01
INTRODUCTION

Internship is a good opportunity for students to learn, to gain experience and to make
preparation. We learn through experience, and a real life is full of different kinds of experiences
We will encounter many difficulties and obstacles, and with experiences we are expected to be
able to encourage many difficulties and obstacles, and with experiences in my eyes is a very
valuable thing in life becausewe need to be brave in taking risks. It is also not something that we
simply create, but we need to undergo through it. By doing my internship in an actual workplace,
it helps me to know and discover myself from different angle it also helps me to control and
develop my attitude and behavior in dealing with different kinds if people and situation.

TYPES OF INTERNSHIPS
Internships exist in a wide variety of industries and settings. An internship can be paid, unpaid,
or partially paid (in the form of a stipend). Internships may be part-time or full-time and are usually
flexible with students' schedules. A typical internship lasts between one and four months, but can
be shorter or longer, depending on the organization involved. The act of job shadowing may also
constitute interning.
The types of internships are:
 Paid Internships
 Internships for college credit.
 Summer Internships.
 Non-profit Internships.
 Co-Op (Cooperative Education).
 Externships.
 Service Learning.
BENEFITS OF INTERNSHIP
Internships can help you gain valuable work experience, fulfill college requirements, and give
you material to add to your resume. They can introduce you to many aspects of full-time
employment while allowing you to explore your interests and form your personal career goals.
Some of the advantages of internship are:
 To gain real work experience and provide meaningful assistance to the company.
 To have a mentor who provides guidance, feedback, receptiveness and models
professionalism.
 To gain experience and skills in a particular field.
 To develop professional contacts
 To gain exposure to upper management.

NEED FOR THE INTERNSHIP METHODOLOGY USED
 Internships for college credit

 When an internship is performed in exchange for college credit, the assigning of credit is
strictly between the student and his college.
 Paid internship
 Perform work that is not routine and work that company depend upon. Partially paid
OBJECTIVES OF STUDY
 Internship programs will enhance the advancement possibilities of graduates.
 Internship students will develop skills and techniques directly applicable to their careers
 Internships will provide students the opportunity to develop attitudes conducive to

effective interpersonal relationships
 Job listings often describe requirements such as education and minimum job experience.
An internship is a perfect way to fill that gap.
 In scientific fields, for example, an internship might involve assisting with lab research.
You can test the research skills you learned in your college courses in a practical setting
and meaningfully contribute to the important research the lab does.
 An internship can give you job experience by introducing you to daily rigors and tasks
without a firm commitment to that precise career track.

Reason for choosing location and Restaurant
1. Accessibility: The ease with which the organization’s products, customer services can
be used by the company’s employees and customers.
2. Availability of resources: One of the first factors to consider is the availability of

resources that you need for your research, such as equipment, materials, data and
human capital.
3. Competition: The organization needs to produce which is close to the customer due to
time based competition, trade agreements, and shipping costs benefits.
4. Cooperation: All the employees and the manager provides cooperation towards
work which is done by me.
Introduction of the Project Third wave coffee (café’s)
Third Wave Coffee was founded by Ayush Bathwal, Anirudh Sharma, and Sushant Goel.
Since its launch in 2017, it has scaled up and increased the number of stores.
In the last 12 months, the brand has grown from 10 outlets at the end of 2020, to 35 outlets
across 4 cities.
It is also opened stores in Mumbai. In an earlier interview with Sushant Goel, co-founder and
CEO, Third Wave Coffee said the company plans to expand to over 300 stores in 20 cities by
FY ’24 & 25.
Coffee at Third Wave is about 25% cheaper than Starbucks. Goel said availability of fresh food
is a key insight the chain picked up from consumers.

.
Functionalities provided by Third wave coffee (café’s)are as follows:
• Provides the searching facilities based on various factors. Such as food, beverages, Customer,
Booking
• Restaurant also manage the Payment details online for Customers
• Manage the information of Company
• To increase efficiency of managing the coffee restaurant

Scope of the project Third wave coffee(café’s)
It may help collecting perfect management in details. In a very short time, the
collection will be obvious, simple and sensible. It will help a person to know the management of
passed year perfectly and vividly. It also helps in current all works relative to Third wave coffee.
It will be also reduced the cost of collecting the management & collection procedure will go on
smoothly.
Our project aims at Business process automation, i.e. we have tried to computerize various
processes of Third wave coffee.
 In computer system the person has to fill the various forms & number of copies of the
forms can be easily generated at a time.
 In computer system, it is not necessary to create the manifest but we can directly print it,
which saves our time.
 To assist the staff in capturing the effort spent on their respective working areas.
 To utilize resources in an efficient manner by increasing their productivity through

automation.
 The system generates types of information that can be used for various purposes.
 It satisfies the user requirement
 Be easy to understand by the user and operator
 Be easy to operate

CHAPTER-02
DESCRIPTION OF THE ORGANISATION

Bengaluru-based start-up, Third Wave Coffee has raised $6 million as part of its Series A funding
round. Several existing and new shareholders participated in the private equity round, including
Sujeet Kumar (Co-Founder, Udaan), Arpan Sheth (Bain & Company) and Ayyappan Rajagopal
(CEO, Clear trip), among others. Third Wave Coffee is a coffee chain that also offers a curated
food menu and handpicked coffee.
The fresh infusion will be used by the company for expansion across the country and to hire a
leadership team from top Quick Service Restaurant chains. Third Wave Coffee has a presence in
both North and South India and in key cities of Delhi and Bangalore. The Series A funding comes
just months after the start-up closed its pre-series A funding round in April from a clutch of
investors including Sujeet Kumar, Nikhil Kamath, Neelesh Bhatnagar, Ayyappan Rajagopal, and
others.
Third Wave Coffee was founded byAyush Bathwal, Anirudh Sharma, and Sushant Goel. Since its
launch in 2017, it has scaled up and increased the number of stores. In the last 12 months, the
brand has grown from 10 outlets at the end of 020, to 35 outlets across 4 cities. It will be opening
stores in Mumbai shortly. In an earlier interview with Mint, Sushant Goel, co-founder and CEO,
Third Wave Coffee said the company plans to expand to over 300 stores in 20 cities by FY ’23.
Coffee at Third Wave is about 25% cheaper than Starbucks. Goel said availability of fresh food isa
key insight the chain picked up from consumer.

The Three Waves of Coffee:
Wave: It is a phenomenon which explains the different trends that the coffee industry has
experienced throughout history. The tale of contemporary coffee dates to the 19th century when
coffee consumption grew exponentially and innovations were mainly around packaging, such as
airtight cans, to ensure its establishment as a consumer commodity. This was termed as the 'first
wave'. While the quality of the mass marketed brew may be frowned upon, the innovations in
processing, packaging, and marketing would allow the coffee industry to skyrocket into the future.
At home drip machines and instant coffee, combined with an emphasis on ease & affordability all
signal the hallmarks of first wave coffee.
Second Wave of Coffee: Quite literally, the average customer had to approach coffee again. The
customer had to walk up to the bar and claim the beverage they ordered. Both within the cafe itself
and in the world at large, second wave coffee flipped the tables of del variance. One of the driving
forces in the transition into the second wave was consumers expressed a desire to know the origin
of their coffee and understand the unique roasting styles of what will now be called "specialty
coffee" beans. This knowledge added to the enjoyment of coffee as an experience, rather than justa
beverage. Our coffee vocabulary began to change with the second wave. Words like espresso,
latte and French Press became common among lovers of specialty coffee.
Third Wave of Coffee: What was the need for the 'third wave' and how did it get coined - the explosion of
the previous era led to a significant deviation from the quality of coffee to the commercialization of
equivalent 'coffee' products. This wave of coffee is concentrated on understanding the origin and story of the
coffee beans - growing conditions, the altitude of farms,roasting date and above all the subtle hints and
aromas behind the cup that is finally consumed.

HISTORY OF COFFEE:
Wild coffee plants, probably from Kefa (Kaffa), Ethiopia, were taken to southern Arabia and
placed under cultivation in the 15th century. One of many legends about the discovery of coffee
is that of Kaldi, an Arab goatherd who was puzzled by the strange antics of his flock. About 850
CE Kaldi supposedly sampled the berries of the evergreen bush on which the goats were feeding
and, on experiencing a sense of exhilaration, proclaimed his discovery to the world.
Whatever the actual origin of coffee, its stimulating effect undoubtedly made it popular. Ironically,
though Islamic authorities pronounced the drink intoxicating and therefore prohibited by the
Quran, many Muslims were attracted to the beverage as a substitute for alcohol, also prohibited
by the Quran. Despite the threat of severe penalties, coffee drinking spread rapidly among Arabs
and their neighbours and even gave rise to a new social and cultural entity, the coffeehouse.

Coffeehouse, 17th-century England:
Coffee was introduced into one European country after another throughout the 16th and 17th
centuries. Many accounts are recorded of its prohibition or approval as a religious, political, and
medical potion. By the end of the 17th century, coffeehouses were flourishing across Britain, the
British colonies in America, and continental Europe. Until the close of the 17th century, the
world’s ited supply of coffee was obtained almost entirely from the province of Yemen in southern
Arabia. But, with the increasing popularity of the beverage, propagation of the plant spread rapidly
to Java and other islands of the Indonesian archipelago in the 17th century and to the Americas in
the 18th century. coffee cultivation was started in the Hawaiian Islands in 1825.
VISION:
We bring moments of coffee and connection each day. For our customers to be happy, it Is very
important that we serve them exactly what they want, with a huge smile on our face and genuine
connection. The Golden Rule reminds us to treat others the way that we would want to be treated.
Every company, organization and facility should have core principles that drive their customer
service.
MISSION: CHANGING THE WORLD ONE CUP AT A TIME

OUR CUSTOMERS:
Not only do we promise them for a perfectly handcrafted beverage, but a

moment of comfort and connection hard to find. Of Course, it starts with that one beverage where
we create an atmosphere of "Me Time: "A place where our customers can be themselves".
OUR TEAM:
To grow along with us is what we look for in our buddies. It can always
mean to use their creativity in the best possible manner, to develop as an individual and Third
Wave. Our buddies are empowered to take the right decision according to their best judgement
and enrich our customer's experience.
OUR BUSINESS:
We aim to build our business with authenticity and organically. As

Third Wave Coffee Roasters, we believe in climbing ethically and marking our footsteps in all that
we do. With our customers and buddies in our journey. We grow as we shall, with love and
integrity.

ORGANISATION STRUCTURE

PRODUCTS AND SERVICES OFFERED
PRODUCTS MENU OF COFFEE

CHAPTER-03
EXPERIMENTAL LEARNING

Third Wave:
The name "Third Wave Coffee Roasters· was inspired by the revolution of the coffee world from
production of instant coffee in the First wave, beginning of the cafe culture 1n the Second wave
and finally, the introduction of great coffee into the world and understanding the importance of
farmers behind building a perfect cup and its Flavors. The Third wave logo is a cup layered by
focusing on three major different stages of coffee - green beans, roasted beans, and finally brewed
coffee. Our logo has changed once from being colorful to monochrome in black and white. We
chose to relocate to Bangalore because we wanted to be close to the source. Third Wave Coffee
Roasters initially sourced coffee from 6 different estates in chikmagaluru. We are already in talks
with more than 15 estates across Nilgiris, Coorg, Shevaroy hills, Araku valley and Sakleshpur.
Third Wave Experience:
The Third Wave Experience is the exceptional customer service experience that we try to create
every day in our cafes – to create Highly Satisfied customers. It is built on our products, our places,
and our people. Our customers come for the quality handcrafted Third Wave coffee and espresso
beverages, stay for the inviting warmth, and return for the human connection. Coffee is about
quality, and we are obsessed with each cup perfectly made for each customer. we built our
company on this passion, and we are building leaders in the industry. Third wave is also being a
leader in speciality coffee and innovative beverages

TASKS UNDERTAKEN IN THIRD WAVE C0FFEE
PROCESSING THE BEANS
Coffee cherries:
The ripened fruits of the coffee plant are known as coffee cherries, and each cherry generally
contains two coffee seeds (“beans”) positioned flat against one another. About 5 percent of the
cherries contain only one seed; called pea berries, those single seeds are smaller and denser and
produce, in the opinion of some, a sweeter, more Flavorful coffee

Drying coffee beans:
The cherries are processed by disengaging the coffee seeds from their coverings and from the pulp
and by drying the seeds; all beans must be removed from their fruit and dried before roasting.
Three techniques are used for processing the coffee: the dry, or “natural,” process, the wet (and
washed) process, and a hybrid process called the semi-washed, or “pulped natural,” method. The
coffee resulting from those processes is called green coffee, which is then ready for roasting.
Grading
After green coffee has been hulled and processed, it is ready to be graded and sold for roasting.
The practice of grading and classifying coffee gives sellers and buyers a guarantee concerning the
origin, nature, and quality of the product to aid their negotiations. Each coffee-producing country
has a certain number of defined types and grades—based on characteristics such as growing
altitude and region, botanical variety, method of processing, roast appearance, and bean size,
density, and defects—but there is no universal grading and classification system.

Decaffeination:
The term decaffeinated coffee may strike some as an oxymoron, but several coffee drinkers relish
the taste of coffee but cannot tolerate the jolt from caffeine. The main methods of decaffeination
are based on chemical solvents, carbon filtering, carbon filtering, carbon filtering, carbon dioxide
extraction, or triglycerides. In all cases, to make “deaf,” the Caffine is removed in the green bean
stage, before the coffee is roasted.

Roasting:
The aromatic and gustatory qualities of coffee are developed by the high temperatures to which
they are subjected during roasting or broiling. Temperatures are raised progressively from about
180 to 250 °C (356 to 482 °F) and heated for anywhere from 7 to 20 minutes, depending on the
type of light or dark roast desired.
Grinding:
Some coffees are left as whole beans to be ground at the time of purchase or by the consumer at
home. Much coffee, however, is ground, or milled, by the manufacturer immediately after roasting.
In most modern roasting plants, grinding is accomplished by feeding the coffee through a series
of serrated or scored rollers, set at progressively smaller gaps, that first crack the beans and then
cut them to the desired particle size. The degree of fineness is important. If a coffee is too coarse,
water filters through too fast to pick up flavour; if it is too fine, water filters through too slowly
and retains particles that deposit at the bottom of the cup.
Packaging:
Effective packaging prevents air and moisture from reaching the coffee. Ground coffee alters
rapidly and loses its aromatic qualities within a few days if it is not put into hermetically sealed
containers immediately. The air, especially in humid atmospheres, causes rancidity through the
oxidation of fatty components. Modern packaging materials, plastic films such as polyethylene
and complexes of aluminium and cellulose, can conserve the quality of coffee for a time. The most
satisfactory solution to the problem, however, is packing under vacuum or in an inert gas in
rigorously impervious containers

The health benefits of coffee consumption:
Coffee consumption has been associated with various health benefits and health risks. In general,
moderate consumption, amounting to three or four cups daily, is linked to a reduced risk of
cardiovascular disease, type 2 diabetes mellitus, liver cancer, and Parkinson disease. Research has
also linked moderate coffee consumption to a longer life span.
Coffee has a laxative effect on some people:
 Excessive coffee consumption can cause sleep disturbances, anxiety, jittery sensations, and
heartburn. Studies conducted in the 20th century suggested a causative link between coffee
and cancer.
 In 2016, however, the World Health Organization (WHO) removed coffee from the list of
possible carcinogens because multiple studies had debunked a possible causative
association between coffee consumption and cancer

SKILLS ACQUIRED IN COMPANY
CHAMPS
 CLEANLINESS- “Standards of cleanliness have been criticized by patients and

visitors”.
 HOSPITALITY- “The act of being friendly and welcoming to guests and

visitors”.
 Accuracy- “The condition or quality of being true, correct, or exact”.
 MAINTEANCE- “A Process of preserving a condition or situation or the state

of being preserved”.
 PRODUCT QUALITY- “It means how well a product satisfies customer needs,
serves its purpose and meets industry standards”.
 SPEED SERVICES- “It is a metric that measures how long it takes to completea
customer service action”.

CHALLENGES FACED
 Time management
 Inflation
 Finances
 Sustainability
 Market competition
 Developing strategies
 Employee morale
 High competition
 Problem solving
 Communication
 Balancing quality and growth
 Cash flow shortages
 Hiring new employees
 Accelerated digital transformation
 Supply chain security
 Brand consistency
 Skills gaps
 Increasing customer expectations

SERVICE PROFILE
Fast and friendly service has been the hall mark of Third Wave Coffee all over the world and
that is what set it apart from competitors.
● The customers always come first, and every employee aims to achieve 100% customer
satisfaction for every visit of every customer.
● Every employee attempt to maintain friendly and attentive service while also ensuring
accuracy in taking the order and aptness in anticipating customers need such as napkins or straw.
● The outlet provides comfortable seating to a variety of customers whether they come as a
family or to dine individually. The environment is always kept warm, vibrant, and well it.
● Greets customers at arrival.
● At peak hours they bring the food to the customers table instead of the having to wait in along
queue. This reduces the length of the queue and removes the bad experience of having to wait in
a long queues.
BUSINESS OPERATIONS
● Cooking procedure and recipe is documented so that the products become standardized, and
customers get the similar taste, quantity, and quality to whichever restaurant they go.
● It is policy of Third Wave Coffee to throw away any food if they remain on heated grill for 15
minutes.
● All the utensils and equipment used in cooking are washed at the closing of restaurant every
night, with anti-microbial fluid. Kitchen, floor, washrooms and all other restaurants areas are
cleaned after every half an hour.

FUNDAMENTALS OF COFFEE
A great cup of coffee starts with regularly maintained brewing equipment, high quality
ingredients and the right recipe. Freshly ground coffee and water are the only ingredients. All
coffee brewing equipment is required to be made with different set of grinds, different
proportions of coffee and so with water.
Proportion – Use the proper proportion of coffee to water. Coffee is made when hot water
extracts and mixes with the flavour components is ground coffee. The proper proportion of
allows the extraction of the coffee’s full Flavors and yields a rich, aromatic cup. The proportion
we use at “Third Wave” is 1:10 for a French press while 1:15 for many other brewers.
Grind – Grind being the major fundamental in brewing coffee needs to vary as per the brewing
methods. The contact time with water usually decides the grind for a coffee.
Water – A cup of coffee is 98% water. The water you use to brew coffee should taste clean,
fresh, and free impurities. While brewing, filtered or bottled water usage is advisable. Water
heated to almost boiling at 91c-96c is perfect for extracting the coffee’ s full range of Flavors.
Ensure appropriate water is used for appropriate brewer.
Freshness – Coffee is highly perishable. The enemies of coffee freshness are oxygen, heat, light,
and moisture. These enemies deplete flavour and promote staleness, even with high quality
coffee. Whole beans are usually stored in the airtight container after roasting and then packed in
flavour lock- value bags.

LESSONS LEARNED
 How to put my knowledge and skills into practice.
 The benefits of networking.
 Understanding workplace culture.
 Enthusiasm is invaluable.
 Keeping a journal is great for personal growth.
 How important good communication is.
 The benefits of taking feedback.
MARKET COMPETITORS

CHAPTER -04
INTERNSHIP OUTCOMES AND CONDITIONS

OUTCOMES OF THE INTERNSHIP
 I Have completed internship Project in Third Wave Coffee to grab the golden
opportunities to apply theories and knowledge that I have in real working life.
 I learned the practicality approach on dealing with a real world even though it was not
that much, it still has profound results in some aspects of life.
 In some ways through the internship, I also have learned that I am still lacking as an
individual and employee.
 Internship helps me to identify my weakness and my strengths..
 Apart from that, I really want to gain professional knowledge and skills by taking that
internship course at the same time.
 I also want to improve my communication skills and ability to interact with people.
 I realize that by being part of working society, I will need to meet different people around
the office, and I will have to communicate with them to settle their needs.
 Undergoing internship also helps to make me learn on how to work in a systematic

organization.

OUTCOMES OF THE QUESTIONNARIES
1. DO YOU HAVE COFFEE SHOP?
SL.NO DETAILS NO OF RESPONDENTS PERCENTAGE
1 YES 26 77%
2 NO 6 23%
ANALYSIS:
The above table shows the information about the customers obtained any type of Coffee shop or
not, it can be analyzed 77% of the respondents have coffee shop and 23% respondents do not
have coffee shop.

INTERPRETATION
 After the data is collected and analysed using several data analysis methods, the next task
is to draw Inferences from these data.
 In other words, Interpretation of data needs to be done, so as to derive certain

conclusions, which is the whole purpose of the research study.

FINDINGS OF COMPANY
● To learn about professionalism, and leadership.
● To Relating theory with hand-on practical learning.
● To Gain essential background knowledge.
● To improve my communication skills, especially when working collaboratively on team.
● To Gain confidence in myself and become more flexible when addressing new and or
unfamiliar tasks.
● To examine what it means to create and develop a successful brand.
● To improve the ability of problem solving in case of any grievance.
● To develop work habits and attitudes necessary for job success.
● To develop the company’s name and fame.

KEY POINTS OF COMPANY
● To know about Third wave coffee.
● To know about the job profile.
● To know about the working standard.
● To know about the policies and procedures.
● To know about the methods of making different products. (Foods, Beverages, sides).
● To get to know their service standard towards customer.
● To get to know about their hospitality.
● To know about the work experience.
● To get to know about their opportunities towards employee development and personal growth

SUGGESTION
● Need to improve on customer service.
● Need to improve on salary structure of the employees.
● Need to improve on other extra-curricular activities for the employees. (For example, fun
activities, outdoor trips etc.…).
● Need to improve on hospitality facilities.
CONCLUSION
 Third Wave Coffee is one of the fast-growing coffee companies in the world. They
continue their path for success by keeping their consumers in mind regarding their
product selection as well as their prices.
 They encourage their employees to do a good job, usually promote from within, and
offers several scholarships to encourage education.
 Though Third Wave Coffee is a centralized, ‘‘wait and see’’ company they find ways to
use technological products that will increase their productivity, service, and sales,
everywhere from using the Nintendo DS to train staff to using New POS touch screen
registers.

Shali Sonu123

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A Study on Stores Sales Management at Third wave coffee

An internship is a professional learning experience that offers meaningful, practical work

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 1

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 2

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 3

The types of internships are:

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 4

NEED FOR THE INTERNSHIP METHODOLOGY USED

 Internships for college credit

 Internship programs will enhance the advancement possibilities of graduates.

 Internships will provide students the opportunity to develop attitudes conducive to

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 5

Reason for choosing location and Restaurant

2. Availability of resources: One of the first factors to consider is the availability of

Introduction of the Project Third wave coffee (café’s)

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 6

• Restaurant also manage the Payment details online for Customers

• Manage the information of Company

• To increase efficiency of managing the coffee restaurant

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 7

Scope of the project Third wave coffee(café’s)

 To utilize resources in an efficient manner by increasing their productivity through

 It satisfies the user requirement

 Be easy to understand by the user and operator

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 8

DESCRIPTION OF THE ORGANISATION

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 9

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 10

The Three Waves of Coffee:

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 11

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 12

Coffeehouse, 17th-century England:

MISSION: CHANGING THE WORLD ONE CUP AT A TIME

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 13

Not only do we promise them for a perfectly handcrafted beverage, but a

We aim to build our business with authenticity and organically. As

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 14

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 15

PRODUCTS AND SERVICES OFFERED

PRODUCTS MENU OF COFFEE

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 16

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 17

Third Wave Experience:

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 18

TASKS UNDERTAKEN IN THIRD WAVE C0FFEE

PROCESSING THE BEANS

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 19

Drying coffee beans:

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 20

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 21

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 22

The health benefits of coffee consumption:

Coffee has a laxative effect on some people:

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 23

SKILLS ACQUIRED IN COMPANY

 CLEANLINESS- “Standards of cleanliness have been criticized by patients and

 HOSPITALITY- “The act of being friendly and welcoming to guests and

 Accuracy- “The condition or quality of being true, correct, or exact”.

 MAINTEANCE- “A Process of preserving a condition or situation or the state

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 24

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 25

● Greets customers at arrival.

INSPIRE INSTITUTE IF SCIENCE AND COMMERCE, VIJAYAPURA-562135 Page 26

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