How the cafe is run

ECONOMIC AND MANAGEMENT SCIENCES

Grade 4

THE CORNER CAFÉ

Module 5

HOW THE CAFÉ IS RUN

Let’s go and take a look at the corner café.

1. Business premises

Have you ever wondered why the owner actually decided to open a café right in the middle of a residential area?

Activity 1

To think about the advantages and disadvantages of a café in a residential area [LO 1.3]

Have a discussion in your small group on the advantages and disadvantages of having a café that is situated in a residential area and note down your ideas in the following table:

1. Stock

What would you like to see on the shelves at the corner café?

Sweets, soft drinks, magazines, fresh pies daily, ice cream and much more. Your mother and father, again, have very different needs to yours. Your father would like to be able to buy the newspaper there every day, while you mother always has to stop there for bread and milk. And remember when Mother was expecting dinner guests and found that she had run out of rice!

Yes, having a café nearby is important when it comes to consumable goods that we need from day to day.

Activity 2

To become aware of the need for consumable goods [LO 1.1]

Make a list of some articles that you and your family buy from the local café on a regular basis.

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How does the café owner obtain his stock?

Who provides the café with stock and how regularly does this happen?

Activity 3

To understand that the delivery of stock is necessary to provide in the needs of the consumer [LO 1.1]

Talk about this in your groups and report the results of your discussion to the class.

A corner cafe is usually situated some distance from the central business district . The owner is dependent on delivery vehicles that transport his stock to him. Some stock ( perishable ) has to be replenished or replaced regularly, while other ( non-perishable ) stock is replenished according to the need for it. It, for instance, is not necessary to add to the stock of sweets and tinned food on a daily basis.

Visit the local café and draw up lists of perishable and non-perishable stock that you usually find on the shelves.

Perishable ……………………….. Non-perishable

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The café owner can have his stock delivered, or he can transport it to his business himself. However, there are products that you and your family prefer to buy fresh every day and it therefore becomes important to manufacture such products on the premises daily. Fresh bread and pies are therefore produced for customers on a daily basis.