Overview

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. Each fold includes a step by step guide, a video and 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.   

Key benefits of this module:

• Understand the importance of washing hands before handling napkins
• Select linen and paper napkins to a high standard
• Fold 3 different styles of simple folds to a high standard
• Make a simple cutlery pocket to a high standard
• Fold fan and pyramid napkins to a high standard
• Understand the importance of creasing folds firmly and having neat edges
• Know how to develop their knowledge and skills further

Format

The course is split into two 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.

Sections include: Napkin standards and folding techniques

Learning Objectives

• Fold basic restaurant napkins
• Identify hygiene and presentation standards

Accreditation

This module is accredited by the Institute of Hospitality with CPD points

Who Should Take This Course?

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.

Test

At the end of the course, learners complete a 20-question quiz in the same style as the learning activities (drag-and-drop, single choice, multiple choice). The pass mark is 80%, with unlimited retakes available.