Learning by Doing: IST Students Build Professional Food and Beverage Service Skills through Table Setting and Napkin Folding
Hands-on learning in the Food and Beverage Management for Tourism and Hospitality course
The International School of Tourism, Suratthani Rajabhat University, promotes hands-on learning by providing Tourism and Hospitality Management students with opportunities to practice professional table setting, service equipment arrangement, and creative napkin folding — essential skills for future careers in the tourism and hospitality industry.
Students from the Tourism and Hospitality Management program at the International School of Tourism, Suratthani Rajabhat University, took part in practical learning activities as part of the Food and Beverage Management for Tourism and Hospitality course. The class was designed to connect theoretical knowledge with hands-on practice and strengthen professional competencies required in the hospitality sector.
During the session, students practiced professional table setting and service preparation, including the appropriate placement of plates, cutlery, and different types of glassware. Particular attention was given to accuracy, organization, presentation, and the small details that contribute to professional service standards.
Students also practiced creative napkin folding techniques in a variety of styles. The activity allowed them to explore how visual presentation can enhance the dining experience while developing precision, creativity, attention to detail, and confidence through practice.
Learning by Doing
Learning goes beyond textbooks. Through hands-on practice, students have the opportunity to experiment, develop their skills, and understand the details of professional hospitality service in a practical learning environment.
This practical approach helps students strengthen both academic knowledge and essential professional skills, including attention to detail, systematic working processes, service equipment management, and the ability to create a positive experience for guests. These competencies are fundamental to careers in food and beverage service, hotels, restaurants, tourism, and other hospitality businesses.
Hands-on classroom experience also provides an important foundation for future internships and professional employment. By regularly practicing in realistic learning situations, students can build confidence and better prepare themselves for the expectations of the tourism and hospitality industry.
“Professional service skills are built not only through textbooks, but through practice, experience, and attention to every detail.”
SDG Report & Relevant Goals
This learning activity contributes to the following United Nations Sustainable Development Goals (SDGs):
| SDG Goal | Target Description | Connection to Project |
|---|---|---|
|
Goal 4: Quality Education | The activity promotes practical and career-oriented learning by developing students' technical and professional skills through table setting, service equipment arrangement, and napkin folding practice. These skills support students in applying classroom knowledge to internships and future careers in tourism and hospitality. |
|
Goal 8: Decent Work and Economic Growth | The activity strengthens professional competencies required for employment in food and beverage services, hotels, restaurants, tourism, and hospitality businesses, helping prepare students for quality employment and future career development. |
