“ There is a misconception that service is ‘simple’ But service is simple only when it is at its finest” TM Cindy Martinag...
Introduction  —  Lessons  —  Examination  Express  Your Hospitality TM
The Federation of Dining Room Professionals FDRP ® Meaningful Credentials – Tangible Results
Seven Components to become a Certified Associate Dining Room Associate TM   -  Associate Wine Steward TM 2  Styles of Serv...
Equipment Identification Equipment Handling List the flatware commonly found in contemporary dining rooms Differentiate th...
Equipment Identification  Lesson 1
Equipment Identification: Flatware  Lesson 1
Equipment Identification: Flatware Lesson 1
Equipment Identification  - Supplemental Lesson 1
Equipment Identification: Flatware  Lesson 1
Equipment Identification  - Supplemental Lesson 1
Equipment Identification  - Supplemental Lesson 1
Equipment Identification: Flatware Lesson 1
Equipment Identification  - Supplemental Lesson 1
Equipment Polishing  - Supplemental Lesson 1
Equipment Polishing  - Supplemental Lesson 1
Equipment Identification: Chinaware  Lesson 1
Equipment Identification  - Supplemental Lesson 1
Equipment Identification  - Supplemental Lesson 1
Equipment Identification  - Supplemental Lesson 1
Equipment Identification  - Supplemental Lesson 1
Equipment Polishing  - Supplemental Lesson 1
Equipment Identification: Glassware  Lesson 1   (1)   (2)   (3) (4)
Equipment Identification: Glassware  Lesson 1
Equipment Identification: Glassware  Lesson 1
Equipment Identification: Glassware  Lesson 1
Equipment Identification: Glassware  Lesson 1
Equipment Identification: Glassware  Lesson 1
Equipment Polishing  - Supplemental Lesson 1
Equipment Handling Lesson 1
Equipment Handling Lesson 1
Equipment Handling Lesson 1
Equipment Handling  - Supplemental Lesson 1
Equipment Handling Lesson 1
Equipment Handling Lesson 1
Equipment Handling Lesson 1
Equipment Handling Lesson 1
You have completed Lesson 1 Step Two of this program Express  Your Hospitality TM
Setting the Table Styles of Service & Clearing Set up a banquet table List and explain the three (3) most common forms of ...
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Fdrp Associate 4 Edition Sample 1

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Tutorial for use of FrontSUMMIT Toolbox by itself and in combination with FrontSUMMIT Online Interactive Training.

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Fdrp Associate 4 Edition Sample 1

  1. 1. “ There is a misconception that service is ‘simple’ But service is simple only when it is at its finest” TM Cindy Martinage, Director FDRP
  2. 2. Introduction — Lessons — Examination Express Your Hospitality TM
  3. 3. The Federation of Dining Room Professionals FDRP ® Meaningful Credentials – Tangible Results
  4. 4. Seven Components to become a Certified Associate Dining Room Associate TM - Associate Wine Steward TM 2 Styles of Service & Clearing 3 General Practices 4 Beer & Cocktails Essentials 5 Wine Opening 6 Wine Essentials 1 Equipment Identification & Handling 7 Common Sense Rules Express Your Hospitality TM
  5. 5. Equipment Identification Equipment Handling List the flatware commonly found in contemporary dining rooms Differentiate the most commonly used plate sizes and their applications Differentiate the most commonly used glasses Handle different kinds of glassware / flatware appropriately Identify the proper way to handle a plate Describe the intent of this program Organize the storage of linen Lesson 1 By the end of this lesson you will be able to:
  6. 6. Equipment Identification Lesson 1
  7. 7. Equipment Identification: Flatware Lesson 1
  8. 8. Equipment Identification: Flatware Lesson 1
  9. 9. Equipment Identification - Supplemental Lesson 1
  10. 10. Equipment Identification: Flatware Lesson 1
  11. 11. Equipment Identification - Supplemental Lesson 1
  12. 12. Equipment Identification - Supplemental Lesson 1
  13. 13. Equipment Identification: Flatware Lesson 1
  14. 14. Equipment Identification - Supplemental Lesson 1
  15. 15. Equipment Polishing - Supplemental Lesson 1
  16. 16. Equipment Polishing - Supplemental Lesson 1
  17. 17. Equipment Identification: Chinaware Lesson 1
  18. 18. Equipment Identification - Supplemental Lesson 1
  19. 19. Equipment Identification - Supplemental Lesson 1
  20. 20. Equipment Identification - Supplemental Lesson 1
  21. 21. Equipment Identification - Supplemental Lesson 1
  22. 22. Equipment Polishing - Supplemental Lesson 1
  23. 23. Equipment Identification: Glassware Lesson 1 (1) (2) (3) (4)
  24. 24. Equipment Identification: Glassware Lesson 1
  25. 25. Equipment Identification: Glassware Lesson 1
  26. 26. Equipment Identification: Glassware Lesson 1
  27. 27. Equipment Identification: Glassware Lesson 1
  28. 28. Equipment Identification: Glassware Lesson 1
  29. 29. Equipment Polishing - Supplemental Lesson 1
  30. 30. Equipment Handling Lesson 1
  31. 31. Equipment Handling Lesson 1
  32. 32. Equipment Handling Lesson 1
  33. 33. Equipment Handling - Supplemental Lesson 1
  34. 34. Equipment Handling Lesson 1
  35. 35. Equipment Handling Lesson 1
  36. 36. Equipment Handling Lesson 1
  37. 37. Equipment Handling Lesson 1
  38. 38. You have completed Lesson 1 Step Two of this program Express Your Hospitality TM
  39. 39. Setting the Table Styles of Service & Clearing Set up a banquet table List and explain the three (3) most common forms of table settings Describe five (5) types of service Execute American Service (Individual Plate Service) Clear a table of used equipment Set up a table Lesson 2 By the end of this lesson you will be able to:

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