This Leaying Tables eLearning course takes approximately 40 minutes to complete. It is designed for operational front-of-house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. The course covers various topics such as cutlery recognition, tablecloth sizes, and the principles of laying different "covers." The aim is to create a professional impression on customers on arrival at the restaurant. The course is interactive and provides videos and activities to help learners understand and practice their skills. This course is CPD certified and endorsed by the Institute of Hospitality.
- Identify the standards for table lay up
- Identify health and safety standards
Hospitality Service Courses
Boxing a Table
A badly boxed table looks worse than just throwing a cloth over it. Learn about the technique behind this jargon term to create a professional finish to buffet tables, top tables, conference tables and many more.
This module introduces you to the different layups and equipment that may be used depending on the style of the buffet along with the service procedures that should be used to ensure a great customer experience.
Carrying and Clearing Plates
Don’t just squash plates together when clearing and avoid spilling sauces when serving customers! Learn professional techniques by watching videos and completing activities and having lots of practice yourself using step by step photos in resources.
When tables are laid and napkins folded there are general tasks, such as filling cruets, preparing accompaniments, butters and oils and bread baskets and setting up service stations, that need to be prepared before customers arrive.
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.
This short, interactive module invites you to practically fold 2 basic napkin folds commonly found in hospitality and helps you consider key standards of napkin presentation.