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i
Common and Unique Napkin Folds
Used in Hotels
Fancy Napkin Folds for Every Tabletop Occasion
Sample Copy. Not For Distribution.
ii
Publishing-in-support-of,
EDUCREATION PUBLISHING
RZ 94, Sector - 6, Dwarka, New Delhi - 110075
Shubham Vihar, Mangla, Bilaspur, Chhattisgarh - 495001
Website: www.educreation.in
________________________________________________________________
© Copyright, 2016, Author’s
All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or
transmitted, in any form by any means, electronic, mechanical, magnetic, optical, chemical,
manual, photocopying, recording or otherwise, without the prior written consent of its writer.
ISBN: 978-93-88719-85-8
Price: ` 165.00
The opinions/ contents expressed in this book are solely of the authors and do not represent the opinions/ standings/ thoughts of Educreation or the Editors. The book is released by using the services of self-publishing house.
Printed in India
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iii
Common and Unique Napkin Folds Used in Hotels
Fancy Napkin Folds for Every Tabletop Occasion
Mr. Ajinkya Pandirkar,
Mrs. Vandana Mishra Chaturvedi,
Chef Swapnil Salvi,
Dr. SyedGous,
Ms. Shailaja Menon
EDUCREATION PUBLISHING (Since 2011)
www.educreation.in
Sample Copy. Not For Distribution.
v
Common and Unique Napkin Folds Used
In Hotels and Even At Homes during
Service
Mr. Ajinkya Pandirkar
Sample Copy. Not For Distribution.
vi
Special Thanks
The success and final outcome of this project required a lot of
guidance and assistance from many people and we are extremely
privileged to have got this all along the completion of our project.
I respect and thank our President Dr. Vijay D Patil, for providing
us an opportunity to work in D Y Patil University School of
Hospitality & Tourism Studies and giving us all support and
guidance, which helped us to complete this book.
I also owe our deep gratitude to our First Lady Mrs. Shivani Vijay
Patil who is a source of inspiration to us. We would like to thank
our Director Mrs. Vandana Mishra Chaturvedi who took keen
interest on our work, guided and motivated us all along, till the
completion of book by providing all the information for developing
effective, informative material.
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vii
I would not forget our colleagues for their encouragement and
more over for their timely support and guidance till the completion
of our book.
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viii
Our Inspiration
We have continually benefited from the wisdom of our associates
at D Y Patil University School of Hospitality & Tourism Studies,
Navi Mumbai. We owe a considerable debt of gratitude to Our
First Lady of D Y Patil University, Mrs. Shivani Vijay Patil.
She is the strong pillar of vigour who ably supports and augments
her better half, Dr. Vijay D. Patil's, (President, D Y Patil
University, Navi Mumbai) educational endeavours.
Mrs. Shivani Vijay Patil is a positive and meticulous individual
who impresses one and all with her pleasing personality. She is a
mentor to all the staff of the University, a teacher to the students,
an affectionate homemaker and somebody who everyone seeks
guidance and advice from! We remain indebted to Shivani Madam
who gave us an opportunity to learn so much and to validate our
ideas and concepts.
Sample Copy. Not For Distribution.
ix
Preface
The most punctual direction manual for the creative folding of
napkins was distributed in 1639 by Matthias Geiger, a German
meat carver working in Padua, as a piece of a progression of
treatises on culinary expressions titled Li tre trattati. Napkin
folding has a centuries-old history and goes back to the seasons of
Louis XIV of France (5 September 1638 – 1 September 1715),
known as Louis the Great (Louis le Grand) or the Sun King (Roi
Soleil), was a ruler of the House of Bourbon who administered as
King of France from 1643 until his passing. The move of the
napkin from basically a folded fabric to a folding workmanship
question happened in the sixteenth century in Florence, Italy
around the same as voluminous apparel, for example, expanded
sleeves, had turned out to be in vogue among the well off.
Instead of just laying a tablecloth level on a table, pressed
materials were collapsed into long/big focal points, called
"triumphs," that could describe a mixed group of real/honest and
famous creatures, parts/pieces and engineering frames. A common
blessing wedding visitor got in the middle of this time was a by-
and-by collapsed napkin that recognized whether they were
identified with the lady of the hour or prepare. In the mid-
eighteenth century, table setting improves were (designed only
for/happening only within) the point that in Germany there were
clearly stated/particular customs on the most skilled method to
overlap napkins, show figures at the table and mastermind plate.
Amid this brilliant time of napkin collapsing, there was a school in
Nuremberg committed altogether to this workmanship and head
servants had racks of instructional books to stay aware of the
adjustments in the field. Napkin
collapsing as table models started being supplanted by porcelain
embellishments amid the eighteenth century
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x
Our heartfelt gratitude to Director Mrs. Vandana Mishra
Chaturvedi (Director D Y Patil University School of Hospitality &
Tourism Studies) for her cooperation and encouragement given by
her throughout the writing the book. We look forward to receive
suggestions from the readers that would enhance the appeal utility
of this book.
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xi
Acknowledgement
I would like to express my gratitude to the many people who
helped me with this book; to all those who provided support, talked
things over, read, wrote, offered comments, allowed me to quote
their remarks and assisted in the editing, proofreading and design.
Above all I want to thank my wife, and the rest of my family, who
supported and encouraged me in spite of all the time it took me
away from them. It was a long and difficult journey for them.
Thanks to my colleagues, Amith Kottayi and Bhakti Naik – for
proofreading and editing my book to perfection.
Last and not least: I beg forgiveness of all those who have been
with me over the course of the years and whose names I have
failed to mention.
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xii
Index
Sr No Chapter Page
1 Napkin Folds 1
Introduction 1
Color and fabrics of napkins 2
Size of napkins 3
2 Napkin folds you should know 4
The Arrow Napkin Fold 4
The Bird of Paradise Napkin Fold 7
The French Napkin Fold 10
The Slide Napkin Fold 12
The Rose Napkin Fold 15
The Necktie Napkin Fold 18
The Shirt Napkin Fold 22
The Candle Fan Fold 26
The Goblet Fan Fold 29
The Fleur-de-lis Goblet Fold 32
The Lily Goblet Fold 35
The Basic Napkin Ring Stuffer 38
Envelope Fold 43
Swan Fold 44
Bunny Fold 45
Rose Fold 46
The Fall Leaf Fold 47
The Fillable Pouch 48
The Star Fold 49
The Bow Fold 50
The Butterfly Fold 51
The Opera Fold 52
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Common and Unique Napkin Folds Used in Hotels
1
Napkin Folds
Introduction
A type of decorative folding done with a napkin is called napkin
folding. It is the art of folding table napkins for neatness and
attractiveness. Napkin folding is most commonly seen as a table
decoration in upscale luxury restaurants. It adds an artistic appeal
to the setting. Even a simple napkin folding can add elegance and
give a new look to the table setting. The finishing touch to any
table setting can be given by creative napkin folds.
The word Napkin is derived from the French word ‘Nappe’ which
means table cloth. The word ‘kin’ added as suffix indicate that the
size is smaller when compared to a table cloth. Napkins are also
called serviettes. They are placed on the cover for guest use.
Napkins are generally folded and placed on the left side of the
cover beside the fork. Once the guests are seated at the table, the
napkins are unfolded and spread on the lap of the guest by the
waiters or the guests themselves. The purpose of using napkins on
the lap is to protect the clothing of guest against food spillage.
Napkins are also used to wipe the mouth during lunch or dinner, to
rub the hand to clear any food stain or smear which has
accumulated on the fingers when guests use bare fingers to
consume food.
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Common and Unique Napkin Folds Used in Hotels
2
Colour and Fabric of Napkins
Napkins can be chosen in many attractive colours. The colours
chosen should complement the overall colour scheme of the
restaurant and should be in contrast to the table cloth. In order to
ensure proper control over the napkins different colours can be
used in different restaurants. Although different coloured napkins
are used white napkins are the most popular in restaurants. It is
easy to detect stains in white napkins and a clean, fresh white
napkin conveys the standard of the food service establishment to
the guests. The napkins have to be maintained well for which
frequent laundering has to be done. Hence the fabric chosen for
napkins should be long lasting and also able to withstand frequent
washing.
Cloth napkins are generally made of cotton or linen or linen-cotton
mix. A few napkins can be made of synthetic materials or silk. The
fabric chosen must be absorbent. In formal dining restaurants cloth
napkins are popular while in fast foods and certain restaurants
paper napkins are used. Cloth napkins apart from adding ambience
and giving a feeling of luxury are environment friendly too.
Generally napkins are selected in such a way that they either match
or contrast the table cloths and other table appointments in colour
and quality. Napkins can be imprinted with custom design and
monograms. However a high thread-count, white, linen or linen-
cotton mix damask napkin is considered most elegant.
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Common and Unique Napkin Folds Used in Hotels
3
Size of Napkins
Napkins provided should have a good balance of size and utility.
The napkins used in restaurants are of two standard sizes:
18” x 18” - lunch napkin
20” x 20” - dinner napkin
Napkins used for dinner are bigger in size as the quantity of food
and drinks served is more. This helps to take care of the increased
risk of spillage with increasing quantity of food and drinks.
However napkins which are too big in size for the purpose for
which it is intended will increase the load on laundry for little
spills on the napkins. Most of the restaurants use the same size of
napkin both for lunch and dinner.
****
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