£6.95
This Napkin Folding module is fully interactive using step-by-step videos and diagrams and inviting learners to follow as they go through the module with their own napkin.
In Roman times people used a large cloth called a ‘mappa’ to protect themselves from food taken in a reclining position! Invited guests would take their own’ mappa’. In the modern world, businesses provide their customers with napkins!
This module identifies the best practice standards of napkin folding and applies these to 4 folds that are used most frequently; A Wave napkin fold, a Pyramid, Fan and Cone and develops the understanding behind the professional techniques. Finally, the module aims to inspire learners to look at more complicated folds and give it a go!
Our client-centric approach, coupled with our dedication to delivering exceptional results, ensures that your business stands out, attracting attention and driving engagement.
This module is fully interactive using a range of videos, questions and activities aligned to hospitality to ensure learners develop an understanding of why it is important to be aware in the workplace why procedures and standards are used. Case studies and full colour images illustrate examples of standards.
1 Hour
1
Screen Reader
To Further Information
English
14 Questions
Automatic Download
(To Follow)
This module is designed for new operational team members working in any style of restaurant and would also be suitable for event venues. New team members can take their time to learn and can identify any questions they may have for their supervisor. It is best placed as part of an induction programme and can also be used to meet a specific training need. Napkin Folding will contribute to the off job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship. The Napkin Folding module is also part of our complete Professional Food Service programme (this can be found in the Food Service category in the right side bar) 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 14 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.
The Institute of Hospitality endorses all our training modules and programmes.
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