Overview

Which way round does the knife go?… What size cloth goes on a 5ft round table?…. this interactive module will solve your questions, introduce you to some jargon and illustrates best practice standards used throughout hospitality. Consider the principles of cutlery recognition, watch a video on polishing cutlery, identify different size cloths for different tables or think about the standards of tables if not using cloths and finally view the principles of laying different ‘covers’. Create a professional impression to customers on arrival in the restaurant.

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

• Identify the standards for table lay up
• Identify health and safety standards