Overview
This short, interactive module invites you to practically fold 2 basic napkin folds commonly found in hospitality and helps you consider key standards of napkin presentation. Be inspired to learn different folds and create impact on tables.
Audience
Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.
If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.
Objectives
- Fold a basic napkin
- Identify hygiene and presentation standards