Hospitality skills - Boxing a table - Mastering the Art

Course Overview

A badly boxed tablecloth looks worse than just throwing a cloth over! and over the years companies have turned to using commercial presentation styles as they are easier to use and reduces training. However, a professionally boxed cloth looks great and the skill is still in demand primarily in meetings and events for wedding top tables, buffet tables and conferences.

Food service operators are increasingly facing pressure to allocate time for training new team members, and using this module 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!

Step-by-step guides, videos and interactive elements are used to aid the learning process and if learners can access a cloth and a table they will gain the most by joining in! Get ready!, considers selecting the cloth and checking the table – important first steps. A step by step guide using videos and images demonstrate how to position the cloth and the boxing technique including adjusting the cloth, emphasising the standards for each step to create a professionally boxed corner. A final section considers ready made versions and the importance of standards. Each section encourages learners to have ideas on how they can improve.

 Key benefits of this module:

• Select cloths suitable to box
• Know the importance of storing cloths carefully
• Carry out checks on the table before boxing
• Position the cloth correctly
• Know the key steps to box a tablecloth
• Understand the importance of safety, hygiene and presentation standards
• Know the standards of using ready made skirting and stretch cloths
• With practice, become confident at achieving crisp, neat corners!

Designed for

This module is primarily designed for new team members or existing team members wishing to develop their skills. The module can also be used to support corrective coaching.

The module may contribute to the off the job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.

The module is also part of our complete Professional Food Service programme which forms a base knowledge for other formal learning and qualifications and would generally meet most requirements at Level 2.

End Quiz

The end quiz ensures that key points are both remembered and understood and using 16 questions covers key aspects of the module content and objectives. The pass mark is 80% and on successful completion the certificate endorsed by the Institute of Hospitality is automatically available to be downloaded. Questions are in the same style as within the learning part of the module, ie: drag and drop, single choice and multiple choice and there is an opportunity to review the key points before starting the quiz. If needed, incorrect answers can be reviewed before retaking the quiz as many times as needed.

Action plan

Completing training doesn’t always mean that action and change happens! Learners can download our unique actions plan from within the module and complete. Three questions ask learners to apply the information in the module to their workplace to develop their skills of boxing a tablecloth and identify areas where they need further information or training. Managers can use the action plans to discuss with individuals and organise additional information and training to ensure learners are fully confident with business standards.