Explanation of the method
According to the information from The World Café (2008), the process of Café conversation starts at small café-style tables with four to five people each. Individuals will switch to another table on each round of conversation which takes approximately 20-30 minutes. After completing the first round of conversation, one person will remain at the table and become the “host” for the explanation of the main ideas, themes and questions from the previous conversations. While the others, which carry key ideas, themes and questions to link and connect into their new conversations. Both table hosts and members are encouraged to write key ideas on the tablecloths. At the end of several rounds of conversation, discoveries will be shared in a whole group conversation.
Juanita & David (2005) describe the seven world café design principles to nurture actionable knowledge and mutual intelligence. The first principle is set the context. There are three key elements of context setting which are purpose, participants and parameters. In setting the context, it should understand the purpose of bringing people together and clarify the possible outcomes in the conversation. Choose the right participants are important to achieve the purpose and to obtain additional perspectives. Post-event activities and follow-up have to be considered in designing the parameters.
Principle two is to create hospitable space. The nature of the café providing fun is the important elements to be added to reduce the natural tensions created by a post-merger situation. Mind-mapping practices and other visual elements enable the right-brain processing which is bringing the creativity into the conversation (Juanita & David, 2005).
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...ed Conversational Processes: Lessons from the World Café. The Journal of Applied Behavioral Science. [Online] 49 (3) Available from: http://jab.sagepub.com.ezproxy.usq.edu.au/content/49/3/388.full.pdf [Accessed: 17 May 2014]
5) SAMANTHA TAN & JUANITA BROWN (2005) The World Café in Singapore: Creating a Learning Culture Through Dialogue. The Journal of Applied Behavoiral Science. [Online] 41(1) p. 83-90 Available from: http://jab.sagepub.com.ezproxy.usq.edu.au/content/41/1/83.full.pdf [Accessed: 17 May 2014]
6) COMMUNITY & RECREATION SERVICES (2008) Maitland Women’s Café Community Consultation March 2008 [Online]. Maitland: Maitland Social Compass. Available from: http://116.240.203.224/UserFiles/File/a2Socia%20lReportCafe%20IWD%20308.pdf [Accessed: 25 May 2014]
7) CAROLYN UYEDA (2010) Australia Master Environment Guide. Australia: McPherson’s Printing Group
... are enough power outlets to fuel the creative mind of the techno-geared caffeine addict. The unique decor and fantastic music give it the feel of an NYC cafe. The friendly staff also contributes to the pleasant environment. All of the capable baristas are introduced on the restaurant’s website, with short and sweet bios about them all. This creates a close-knit family, all with a love for quality coffee. This familiarity encourages loyalty to the coffee shop. The full wall of windows provides a view of Bedford Street and again stresses that the products should be enjoyed in the morning. On a sunny morning, the light fills the cafe and illuminates the mural, a focal point. The artistic, wispy design disguises a boring brick wall as a magnificent work of art. The cozy and intimate setting encourages the consumer to return to enjoy the food and people that they love.
As making a decision is a critical behavior, Biz café was absolutely a practical learning experience because it provided me make decisions based on the significant factors of running a business. Moreover, what I have learned from my experience of doing biz café simulation can be divided into two parts such as identifying business essential factors and clarifying the importance of group effects. To begin with, I have become familiar with the significant aspects of managing and running a business although it was difficult to comprehend how to consider the aspects work together at the beginning of the simulation. For instance, vital factors to decide such as managing, marketing and accounting influenced me that I should spend money on acquiring my customers to increase sales and satisfactions as they directly make up a large part of the revenue and net income.
Stone, D., Patton, B., & Heen, S. (1999). Difficult conversations: How to discuss what matters most. New York, NY: Viking Press.
Tim’s Coffee Shoppe is a well established business that has been running as a sole proprietorship for over 30 years. The business needs to improve on its management strategy in order to perform optimally in its present environment. The purpose of this paper is to provide the owner Tim with suggested improvements on managing the human as well as financial resources of the coffee shop so as to remain competitive and increase profits. The Coffee house is conveniently located close to several metro stations, ensuring a steady flow of traffic. It is also situated near a University, presenting the business with a steady clientele of college students. The business is facing stiff competition from Queequeg’s coffee with 7 shops located near Tim’s. However, the restaurant seems able to hold on to its market share judging from the reported sales revenue of $ 400,000, and increasing sales. The Shoppe recently underwent a remodeling of its interiors and exteriors, and has purchased several new equipment including computers and a freezer. Tim’s is however facing challenges in staff management.
Coffeehouses, and more specifically Starbucks, have increasingly become an essential part of many people’s daily life. So I was interested in how the culture within Starbucks is a reflection of natural human interaction. I chose to observe the environment and interaction of people within a suburban neighborhood Starbucks for one hour.
The article is a great example of the subjects cover in Business 101. It covers economics, franchises, marketing, and brand names. The article explains how coffee shops operate in a Global economy.
..., and direct and control, conversations leads us to the multitude of methods we can utilize in teaching the art of communication. Each of us has a different foundation from which to start, but as we teach this art we will see the minds of our students expand as they develop more interest and take a more active role in their learning. These students will invariably have a richer, more fulfilling life as well as be more productive contributors in our world.
John Hughes’ 1985 film, The Breakfast Club, gives countless examples of the principles of interpersonal communication. Five high school students: Allison, a weirdo, Brian, a nerd, John, a criminal, Claire, a prom queen, and Andrew, a jock, are forced to spend the day in Saturday detention. By the end of the day, they find that they have more in common than they ever realized.
In the novel Setting the Table, by Danny Meyer, a story of man who joins the restaurant business is told. The events included show the movement between finding the correct job and the transformation of the industry with an initially negative perception. We see the effects of personal issues and Danny’s own ideologies and how they impact restaurants and their view on hospitality. This would be a change that would alter business methodologies and provide further success in his workplace. Overall, Danny Meyer uses Setting the Table to demonstrate the art of hospitality and the requirements needed to become successful within the restaurant industry.
Have you ever wondered where the most common thing we see every day comes from? Or how it came to be? After oil, coffee is found to be the most common thing traded in the entire world. Coffee is known everywhere and developed in different ways depending on where you are. According to www.pbs.org “ it is estimated that 2.25 billion cups of coffee are consumed each day worldwide.” Ever wondered why New Yorkers live a very fast paced life and never seem to rest? Its probably because they drink seven times more coffee than any other U.S. city. There are many cool facts about coffee, but the true interesting information is found where coffee comes from and how it got traded throughout the world over time. Every place has adapted coffee and has made it their own.
Hybels, Saundra, and Richard L. Weaver. Communicating effectively. 4. ed. New York [u.a.: McGraw-Hill, 1995. Print.
Lisa Aham’s strategy is mostly a target marketing approach because it emphasizes in particular to senior citizens in a city with “many citizens”. She offers specific breakfast specials for seniors 55 and older on certain days of the month to promote a creative strategy and obtain new customers. The special is done every 4th Monday of the month, offering $1.99 meals and free coffee refills. Her strategy to promote this special has brought more than 100 senior citizens on that day of the month but moreover has created a gathering environment every day of the week for this group of people.
Caf? Expresso, as the first mover in the coffeehouse marketplace, which has expanded quickly and become one of the ?big three? players in the global coffee shops chain. However, recently this company is continuously facing a lot of problems in terms of its staff, easy-copied business model and product range, resulting this company lost its leading position to the number three. Therefore, its adjusted visionary goal is ?return Caf? Expresso to the number one position in the marketplace? (Beardwell, 2010). To achieve this goal, Caf? Expresso identifies ?the coffee drinking experience? is significant to achieve competitive advantage and customer value-added, which was delivered through three key elements (graph 1),
Linda Ellinor and Glenna Gerard- Dialogue: Rediscover the Transforming Power of Conversation 2000 (John Wiley & Sons, Inc., New York, 1998) Reviewed by Cassandra Patrovani-Smith, Learning and Measurement Partners, Intl., New Zealand)
I spent the next twenty minutes, at least, getting to know more about the Town Kitchen through its Chief Operations Officer, Tara Mutukisna. I had had a boxed lunch of theirs at an event last month about racial segregation in the restaurant industry. I learned that Town Kitchen keeps their food from spoiling between being cooked and reaching the customer-- who is often a corporate worker, since Town Kitchen currently depends on scale for efficiency-- by planning and executing careful refrigeration and immediate, efficient trips. I learned that the program coordinator there is a social worker with a background in counseling, whic...