“ There is a misconception that service is ‘simple’ But service is simple only when it is at its finest” TM Cindy Martinage, Director FDRP
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 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
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:
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 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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