Description

How tables are laid is the first impression that your customers have of your standards so it is vital, whether your restaurant is high end or casual dining, that tables are laid with care and attention to detail. Food service operators are increasingly facing pressure to allocate time for training new team members, and using this online course supports quick internal job training processes by developing knowledge and understanding and allowing people to learn at their own pace. Together we create confident and professional team members!

While restaurants tables are styled differently, the course uses international hospitality best practice standards to examine various settings. As glassware is a specialist area in its own right, the course Preparing Glassware for Service should be used alongside this one.

This online course considers cutlery recognition fundamentals as well as safe and hygienic handling and explores the importance of using professional techniques to polish cutlery.  Different plate sizes and their use are identified as well as hygiene and safety standards. The varying cloth sizes and presentation standards are considered along with the presentation of tables with no cloths! Maintaining personal hygiene standards is emphasised throughout.  Knowledge is built on how to lay a basic setting through to a traditional banqueting setting, laying starter cutlery and dessert cutlery. Each section encourages learners to have ideas on how they can improve.

The course is delivered fully online and is split into three highly interactive sections. Learners will engage with videos, example images of table layouts along with questions and activities that use real hospitality situations and finish 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:

• Preparing cutlery and crockery
• Selecting and laying tablecloths
• Laying covers (NB: Handling and placing glasses is covered in a separate module)