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Inside Collection (Course): Economic and Management Sciences Grade 4
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.
Have you ever wondered why the owner actually decided to open a café right in the middle of a residential area?
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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:
| Advantages | Disadvantages |
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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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 businessdistrict. 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.
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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.
What happens to products that are not fresh anymore?
Have you ever wondered what the owner does with fruit and vegetables (perishable stock) that become less fresh from day to day?
When you visit the local café again, be sure to find out how many people are employed at the café, find out about their work shifts and exactly what they are employed to do. The baker, for instance, will be working in the kitchen, while the assistants are employed to work at the tills. There should also be a manager who is on duty all the time.
Activity 4
To learn more about managing a business [LO 4.2]
Then see if you are able to complete the following table:
| Staff | Job Description | Hours | ||||||||
| e.g. Manager | Controls all aspects of the business | 08:00 – 17:00He, however, has to be available at all times, for any emergency. | ||||||||
Activity 5
To understand how much equipment is needed in a business [LO 3.2]
Study the floor plan of a typical café, below, and see if you can identify and make a list of all the necessary equipment:
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Equipment
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Many of the activities of a café also take place “behind the scenes.” Do ask the manager if he could make it possible for you to visit the cold storage room and other storage areas as part of your research project.
Assessment
LEARNING OUTCOME 1: THE ECONOMIC CYCLE
The learner will be able to demonstrate knowledge and understanding of the economic cycle within the context of “the economic problem”.
We know this when the learner:
1.1 describes the roles of members of households as consumers and producers in the “need satisfaction” process;
LEARNING OUTCOME 3: MANAGERIAL, CONSUMER AND FINANCIAL KNOWLEDGE AND SKILLS
The learner will be able to demonstrate knowledge and the ability to apply responsibly a range of managerial, consumer and financial skills.
Assessment Standard
We know this when the learner:
3.2 distinguishes three different types of local businesses.
LEARNING OUTCOME 4: ENTREPRENEURIAL KNOWLEDGE AND SKILLS
The learner will be able to demonstrate entrepreneurial knowledge, skills and attitudes.
Assessment Standard
We know this when the learner:
Memorandum
Page 1
After a discussion on “the corner café”, learners list its advantages and disadvantages
Page 2 en 3
Learners complete this self-activity by drawing on their own experiences.
Page 4
Learners could possibly interview the staff at the local café to find out more about their job descriptions and working hours.
Page 5
With this activity we try to make the learners aware of the huge variety of equipment that is needed to manage a café successfully. There have to be mixers, ovens and cooling shelves in the bakery, refrigerators to keep perishables cool, shelves, etc.
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Last edited by Siyavula Uploaders on Jun 24, 2009 9:41 am -0500.