Thesis
TITLE: The Advantage of learning barista for Hotel and Restaurant Management student in Pamantasan ng Lungsod ng Marikina.
CHAPTER 1: Problem: Why barista is not include in the curriculum of for Hotel and Restaurant Management student in Pamantasan ng Lungsod ng Marikina.
-lack of Equipments
-lack of Knowledge
-lack of mentors / professors
Background of the Study
Most of the student knows that becoming a barista is an easy task for someone with the right drive and opportunity. Many coffee shops are willing to train new baristas who have little or no experience. However, there are those that require a certain amount of previous experience. If you covet one of these positions, start at an entry level coffee house and work your way up. Baristas must usually think on their toes and have a high energy level, as the job is largely fast-paced. Baristas must be prepared to multi-task as they must generally make multiple drinks at one time.
History of Barista In today's coffee obsessed society, most people with a taste for coffee have ordered a coffee from the coffee shop employee, who is also known as a barista. While most Americans became familiar with the term after the coffee industry explosion in the 1980s and 1990s, the original term for barista stems from the Italian words meaning "barman" or "barmaid" or bartender.
In Italy, baristas are trained mixologists familiar with alcoholic, non-alcoholic and espresso based drinks. Working behind a counter, serving hot and cold drinks, most Italian baristas are more familiar with espresso-based drinks than any other type, with the exception being those who work in an establishment catering to an International clientele base.
Originally, the term barista only applied to those professionals who devoted themselves to the art of espresso. Today, however, the term has been devalued with any teenager hired at a local coffee shop also being labelled in the same fashion.
True baristas have been referred to as "coffee
CHAPTER 1: Problem: Why barista is not include in the curriculum of for Hotel and Restaurant Management student in Pamantasan ng Lungsod ng Marikina.
-lack of Equipments
-lack of Knowledge
-lack of mentors / professors
Background of the Study
Most of the student knows that becoming a barista is an easy task for someone with the right drive and opportunity. Many coffee shops are willing to train new baristas who have little or no experience. However, there are those that require a certain amount of previous experience. If you covet one of these positions, start at an entry level coffee house and work your way up. Baristas must usually think on their toes and have a high energy level, as the job is largely fast-paced. Baristas must be prepared to multi-task as they must generally make multiple drinks at one time.
History of Barista In today's coffee obsessed society, most people with a taste for coffee have ordered a coffee from the coffee shop employee, who is also known as a barista. While most Americans became familiar with the term after the coffee industry explosion in the 1980s and 1990s, the original term for barista stems from the Italian words meaning "barman" or "barmaid" or bartender.
In Italy, baristas are trained mixologists familiar with alcoholic, non-alcoholic and espresso based drinks. Working behind a counter, serving hot and cold drinks, most Italian baristas are more familiar with espresso-based drinks than any other type, with the exception being those who work in an establishment catering to an International clientele base.
Originally, the term barista only applied to those professionals who devoted themselves to the art of espresso. Today, however, the term has been devalued with any teenager hired at a local coffee shop also being labelled in the same fashion.
True baristas have been referred to as "coffee