Restaurants and events have moved towards simpler napkin folds which have minimal handling and therefore higher hygiene standards. This module considers the base techniques and expected professional standards of the key napkin folds used in all types of Food Service. Use the module with Laying Restaurant Tables and Preparing Glassware for Restaurant Service.
Folding Napkins in Food Service is a highly interactive module and invites learners to join in by making the napkin folds following the step by step guides. In addition, videos are provided. Questions and activities are designed to develop professional knowledge and understanding of key points of the folds.
Initially the module considers different types of napkins and checking the standards of the napkin before use. The importance of washing hands is emphasised. The napkin folds covered are 3 different styles of simple folds plus a simple cutlery pocket, a pyramid and fan napkin. With each fold there is a step by step guide and a video along with check activities. Folding with care by creasing folds firmly and neat edges are emphasised to achieve a high standard. Learners will be inspired to find out more about more complicated folds.
Each section encourages learners to explore how the napkins can be adapted and displayed differently.
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The course is split into five highly interactive sections. Learners will engage with step by step guides, videos, questions and activities and enjoy high quality illustrative images. The course finishes with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go! In addition, there are links to websites and documents that can be used to research further learning.s illustrate examples of standards.
1 Hour
1
Screen Reader
To Further Information
English
20 Questions
Automatic Download
Yes
This module is designed for people working in food service in hotels, restaurants and event, particularly people who are just starting their job role. The module may contribute to the off the job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.
The module is also part of our complete Professional Food Service programme which forms a base knowledge for other formal learning and qualifications and would generally meet most requirements at Level 2.
The end quiz ensures that key points are both remembered and understood and using 20 questions covers key aspects of the module content and objectives. The pass mark is 80% and on successful completion the certificate endorsed by the Institute of Hospitality is automatically available to be downloaded. Questions are in the same style as within the learning part of the module, ie: drag and drop, single choice and multiple choice and there is an opportunity to review the key points before starting the quiz. If needed, incorrect answers can be reviewed before retaking the quiz as many times as needed
Completing training doesn’t always mean that action and change happens! Learners can download our unique actions plans from within the module and complete. By answering key questions learners can apply the information in the module to their workplace and identify how they can develop their skill of napkin folding. Managers can use the action plans to discuss with individuals and organise additional information and training to ensure learners are fully confident with business standards and explore ideas their team may have.
The Institute of Hospitality endorses all our training modules and programmes.
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