SERVICE TECHNICAL SKILLS

Institution TVET
Course Certificate in Food...
Year 1st Year
Semester Unknown
Posted By stephen oyake rabilo
File Type pdf
Pages 73 Pages
File Size 2.21 MB
Views 211
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1. Lay the napkin face down in front of you. 2. Fold the napkin in half. 3. Fold the napkin in quarters. 4. Fold the napkin in half diagonally, creating a triangle. 5. Orient the triangle so the open tip is facing away from you. 6. Fold the right corner diagonally towards you – laying it down along the centreline of the triangle, making a new tip pointing towards you. An iron can make this important fold a whole lot easier. 7. Do the same with the left corner, fold it diagonally toward you and press it down next to the previous fold. Now you have a diamond, you’re rich! Yay! 8. Fold the two "wings" that you just made in folds 6 and 7 under so that you have your original triangle shape back. Once again an iron can make a world of difference. 9. Fold the triangle in half by bringing the centre seam towards you and allowing the ends to fall. 10. This bird’s almost ready to fly, but first you must give it some feathers. While holding the base firmly to keep your folds together, pull up the four ‘flaps’ created by the napkin’s corners
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SERVICE TECHNICAL SKILLS
In the recent years, eating away from home has bean on the increase and there is a widening diversity in the nature and the type of food and beverage on offer. The hospitality industry (Catering/Hotel industry) has a greatly expanded demanding improved professionalism in food and beverage service staff. There is even greater need for more people to make their career in this noble profession alongside the need for improved confidence and performance through higher standards of knowledge and skills. Food and beverage service staffs are employed in huge variety of establishments in the hospitality industry, but their basic roles does not differ no matter what type of restaurant, hospitals or other venue they work in. The number of food and beverage service staff and their positions in an establishment hierarchy depend on their size of operation and service offered. The function of the waiting staff; large, medium or small establishments remain the same.
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