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MY METHODOLOGY (METHODOLOGY STEP NO 3 (Honey, Crockery, Mineral Water,…
MY METHODOLOGY
Methodology
step no 1
Tea consumption
Taste in general
Taste in specific
Types of tea
Presentation
Financial Acceptance
Mapping
INFORMATION Gathering
Methodology
step no2
Location
Selection of land
Rental business
Online business
Two branches
Nazimabad
Defense
Facebook
instagram page
LAND FOR HERBAL TEA
METHODOLOGY
STEP NO 3
Honey
Crockery
Mineral Water
Tables
Different
types ofHerbs
Chairs
Wooden floors
Paints
Teapot
Creamer for milk
Sugar bowl
Plates
INPUT OF
BUSINESSES RAWMATERIALS
Methodology step
no 4
Decanted and hot
Ice tea served Cold
Tea served with
Sliced lemons
Milk
Sugar cubes
Honey
Cream (optional)
(Optional) Assorted
nuts (raw or salted)
SELECTION OF
SERVING STYLE
Methodology step no 5
Hot teas
Ice tes
Served at
temperature
Between
160 degree
&180 degree F
Served at
Lower
temperature
Selection of
serving timing
Methodology step no 6
Kitchen
Decor
Themes
Cool decor themes
Greenery atmosphere
Vibrant themes
Lounge sitting
furniture for meetings
Information
About environment
Methodology
step no 7
Waiters
Waitresses
Managers
Cheifs
Security guard
Steward
Head cheif
Head cooks
Selection of
human Capital
Methodology
step no9
Blind waiters
Single Parent
waitresses
Social Impact
Speciality
of herbal tea house
Methodology step no 8
Tea lovers
Middle
Class people
Upper class
Selection of
Class
Step1 (1.2)
Financial Acceptance
Three types
of Acceptance
Income level
Taste Acceptance
Acceptance
of herbal tea
Methodology step no10
Physical
Social media
marketing plan
Spot media marketing plan
Offer Discount for students
Banners
Pamphlet
Advertisement
Marketing Plan
Step1(1.1)
taste Acceptance
Taste in general
Taste in specific