Starting Your Coffee Business
About this course
Course description
The course includes both theoretical and in developing business ideas that meet the needs of the intended customers.
Learners will embark on a “hands on” experiential learning journey, where they will learn, practice and experiment with menu development and menu engineering techniques, food and beverage business concept development and coffeehouse/restaurant business development plan.
Trainers Profile: Tony Tang, Master TrainerTony has more than a decade of experience in all aspects of coffee – from coffee roasting to creation of different beverage products and barista training. Being one of the pioneer artisan coffee roasters in Singapore, Tony has constantly been learning about coffee from different coffee masters all over the world. His expertise and professionalism have been highly regarded by people in the coffee industry, with many inviting him to judge at barista championships in Singapore and other parts of ASEAN countries. In 2010, he was the Assistant Head Grader for SGX SICOM Robusta Coffee Grading. With the vast knowledge and experiences gained over the years, Tony shares interesting insights and knowledge about coffee with all his trainers and of course, students attending his coffee workshops and barista training courses.
Roger Chan, Senior Lecturer
Prior to joining Nanyang Polytechnic, Roger has been an ardent supporter and believer of experiential learning and has contributed towards developing diploma and CET curricula development for both students and adult learners over the years when he was teaching at Republic Polytechnic and Temasek Polytechnic since 2009. Through his industry rich networking, Roger had developed relevant programmes for adult learners and also impart real-life knowledge and skill set through experiential learning for his students in his academic appointments at the polytechnics. Roger had also led the diploma students in Restaurant and Culinary Operations as both a Workshop Manager and Adviser in the World Skills Singapore competitions in 2018 and had won Gold Medal for Restaurant Service segment.
In addition to academic training, Roger also played an instrumental role in co-organising a few webinars such as a hybrid webinar entitled “'Food and Beverage Evolution in the Endemic Times” together with Specialty Fine Food Asia (SFFA) and Montgomery Asia Events Company in Dec 2021 in Republic Polytechnic. The webinar, which gave insights on how AI Capability and Data Analytics could help in enhancing customer satisfaction and profit-making and impact of contactless payment in the F&B industry, was very well received with more than 250 attendees from both local and international.
Roger has held various management positions that include Banquet Manager, Beverage Manager, Senior Restaurant Manager and Food & Beverage Manager while working at the Pan Pacific Singapore, Orchard Hotel, Sheraton Towers Singapore and the Marina Mandarin Singapore over the past 16 years since 1993. He also helped trained and lead the F&B Department towards a successful ISO 9002 conversion at Marina Mandarin Singapore. He was also tasked to take charge of restaurants, lounge and kitchens design for operational effectiveness and workflow management for all F&B outlets during a major hotel renovation in 2005, which also included updating of all Food & Beverage Outlets SOPs accordance to ISO 9002 standards and requirements used in the departments.
Target audiences
Entrepreneurs, Baristas, Café/Restaurant Operators & anyone seeking to deepen or broaden their skills in this area.