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Overview of Front Summit online training

Overview of Front Summit online training

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  • Highlight key points. The CTHRC is the Canadian Tourism Human Resource Council, a branch of the Canadian Government that regulates and promote professional training for all industries. FDRP is signing a reciprocity agreement that will allow for individuals who bear an FDRP ‘Professional’ or ‘Master’ level of certification for an easier immigration process through Canada. Note that the Certified Steakhouse Professional is under study and not yet launched. It is here to show a roadmap for the future of FDRP.
  • These are some of FDRP Partners and clients. Our clients range from High Schools to Culinary Colleges, University, restaurant Group and Multi-billion Dollars corporations. By working with FDRP or bearing its certification you join an impressive community of professionals.
  • While the FDRP Certification Programs are the core of the FrontSUMMIT™ courses/exams, the types of material that is available from FrontSUMMIT™ extends to non-certified professional development and even custom courses designed to your specifications!

Fdrp overview Fdrp overview Presentation Transcript

  • © 2009 FDRPFrontSUMMIT™TutorialOverview
  • April 29, 2013© 2009 FDRP22FDRP History & Progress1998 1999 2001 2003 2005 2006 2007 2009Founded by Bernard Martinage; “Pro-Success” magazine launchCIA, FCI, NECI sign up as Partners; Professional / Master Certification LaunchAssociate Spanish editionlaunchAssociate Certification launch, International Sommelier Guild endorsementCertification grows from a 600+ milestone to 2000+ certificationsannuallyACF Educational Assurance Award & endorsementFDRP Master matched with ACF CEC for faculty promotion4000+ certifications annuallyCreation of FrontSUMMIT™; ACF Member Advantage Program2010 In the Service of Those Who ServeReciprocity agreement with CanadaCertified Steakhouse Professional (CSP)™© 2009-2010 FDRP
  • April 29, 2013© 2009 FDRP33Partnerships, Clients, Accreditations & Endorsements© 2009-2010 FDRPAccreditationsEndorsementsBermudaCollegeTrade Partnerships &Corporate Partners
  • April 29, 2013© 2009 FDRP4FrontSUMMIT™Tutorial OverviewThis presentation is designed to provide insights into the keyfeatures of the FrontSUMMIT™ solutions, including: FDRP Levels of Certification StaffNET™ The Toolbox™ Training Manuals3√
  • April 29, 2013 5FDRP Certification LevelsAchieving Certification
  • April 29, 2013© 2009 FDRP6FrontSUMMIT™FDRP Certification PathApprentice Certification Program Designed for underage culinarians, with its alcohol-free programteaching to basic functions, e.g. bussing, coffee making, etc. Utilized by high schools to help connect operators to communitiesProfessional Certification Program Provides for a Career Path by TranslatingExperience into Credentials Industry Recognized Standards Progressive, Automatic CertificationAssociate Certification Program Establish line level employees performance standards Alcohol and Service modules Self study or instructor led, with Bilingual Versions Assessment tool for dining room hospitality courses use by topacademic institutionsAll the FDRP Hospitality Certification Programs are available onFrontSUMMIT™:3√
  • April 29, 2013© 2009 FDRP7FrontSUMMIT™FDRP Associate LevelsThe Associate Level contains two certifications:– Certified Dining Room Associate (DRA)™– Certified Associate Wine Steward (WSA)™
  • April 29, 2013© 2009 FDRP8FrontSUMMIT™FDRP Associate CurriculumSeven Components to become a Certified Associate2 Styles of Service & Clearing3 General Practices4 Beer & Cocktails Essentials5 Wine Opening6 Wine Essentials1 Equipment Identification & Handling7 Common Sense Rules9√
  • April 29, 2013 9FrontSUMMIT™ Manager AccessToolBox™ / CertificationTM
  • April 29, 2013© 2009 FDRP10FrontSUMMIT™Manager Access: ToolBox™╟√ ╢
  • April 29, 2013© 2009 FDRP11FrontSUMMIT™Manager Access: ToolBox™Managers can use the manuals in either: Instructor-led training Self-Study training2√
  • April 29, 2013© 2009 FDRP12FrontSUMMIT™Manager Access: ToolBox™When Managers deliver the manuals for Self-Study purpose they constitutea perfect accommodation for environments that . . . Do NOT have:– Dedicated training staff– Facilities to do formal training– Open schedule slots for training4√
  • April 29, 2013© 2009 FDRP13FrontSUMMIT™Manager Access: ToolBox™When Managers use the manuals in an Instructor-led format they constitutea Ready-Go! tool for delivering traditional training in ANY of its formats:– Formal Training Sessions– Shadow Training– Cross Training– Any combination of all4√
  • April 29, 2013© 2009 FDRP14FrontSUMMIT™Manager Access: ToolBox™And because the materials are designed so they can be taught bysomeone who has no hospitality experience—such as HR personnel: No more taking away your best staff to trainothers No more taking your managers away fromoperations for additional hours in training No more variations between trainer’s styles orpersonal interpretations of standards3√
  • April 29, 2013© 2009 FDRP15FrontSUMMIT™Manager Access: ToolBox™Training Handbook provides ALL the information in support of TWOcertifications:– Certified Dining Room Associate (DRA)™– Certified Associate Wine Steward (WSA)™No More Taking Away Your Best Staff or Managers Simply to Train!2√
  • April 29, 2013© 2009 FDRP16FrontSUMMIT™Manager Access: ToolBox™The Manager’s account can also have the option of printing the FDRPAssociate™ Handbook in two languages. For locations that:– Want to provide training to non-hospitalitypersonnel in preparation for additional staffrequirements due to special events– Have Spanish-speaking staff who desireadditional training in order to progress theircareers, such as bus boys or runners Spanish manuals are separated into two,one for each certification designation:– Certified Dining Room Associate (DRA)™– Certified Associate Wine Steward (WSA)™5√
  • April 29, 2013© 2009 FDRP17FrontSUMMIT™ ToolBox™Manager Access: Instructor ToolKit™The step-by-step Instructor’s Guide is so easy to use that it can betaught by someone unfamiliar with the restaurant industry.• Dedicated training educators can use it as a Train-the-Trainer tool(to train managers or other instructors).• Manager/Instructor can use it to teach staff directlyThe ToolBox™ allows for free updates on all material, includingTrain-the-Trainer guides and Trainee manuals for three years!3√
  • April 29, 2013 18FrontSUMMIT™ Toolkit - Casual Dining StandardsTeaching Made Easy
  • April 29, 2013© 2009 FDRP19FrontSUMMIT™Trainee/Trainer ManualsTrainerTrainee
  • April 29, 2013© 2009 FDRP20FrontSUMMIT™Trainee/Trainer ManualsPupil Instructor
  • April 29, 2013© 2009 FDRP21FrontSUMMIT™Trainee/Trainer ManualsTrainee
  • April 29, 2013© 2009 FDRP22FrontSUMMIT™Trainee/Trainer ManualsTrainer
  • April 29, 2013© 2009 FDRP23FrontSUMMIT™Trainee/Trainer Manuals
  • April 29, 2013© 2009 FDRP24FrontSUMMIT™Trainee/Trainer ManualsThe Trainer checks his/her instructions: “Review the different shapesand materials of chinaware”.Trainer
  • April 29, 2013© 2009 FDRP25FrontSUMMIT™Trainee/Trainer ManualsThe presentation Slide 17 shows related sizes of plates.
  • April 29, 2013© 2009 FDRP26FrontSUMMIT™Trainee/Trainer ManualsThe Trainer checks his/her instructions: “Review the different shapesand materials of chinaware”.Trainer
  • April 29, 2013© 2009 FDRP27FrontSUMMIT™Trainee/Trainer ManualsThe Trainer reads the main categories AND holds up samples of theactual chinaware used in the establishment (as recommended in theTraining Aids listing ahead of the lesson) .Trainer
  • April 29, 2013© 2009 FDRP28FrontSUMMIT™Trainee/Trainer ManualsTrainee“Blue plate”For main course onlyWe don’t use!“Side plate”App, deserts & sidesB&B
  • April 29, 2013© 2009 FDRP29FrontSUMMIT™Trainee/Trainer ManualsTraineeGold rim plates are ONLY used in the Master Room(bring them back there if found elsewhere).. Redflowers plate are used ONLY for banquets outside.
  • April 29, 2013© 2009 FDRP30FrontSUMMIT™Trainee/Trainer Manuals
  • April 29, 2013© 2009 FDRP31FrontSUMMIT™Trainee/Trainer ManualsInstructor
  • April 29, 2013© 2009 FDRP32FrontSUMMIT™Trainee/Trainer ManualsInstructor
  • April 29, 2013© 2009 FDRP33FrontSUMMIT™Trainee/Trainer ManualsInstructor
  • April 29, 2013© 2009 FDRP34FrontSUMMIT™Trainee/Trainer ManualsInstructor
  • April 29, 2013© 2009 FDRP35FrontSUMMIT™e-Learning Training
  • April 29, 2013 36FrontSUMMIT™ Toolkit – Fine Dining StandardsTeaching Made Easy
  • April 29, 2013© 2009 FDRP37FrontSUMMIT™Trainee/Trainer ManualsInstructorPupil
  • April 29, 2013© 2009 FDRP38FrontSUMMIT™Trainee/Trainer ManualsPupil Instructor
  • April 29, 2013© 2009 FDRP39FrontSUMMIT™Trainee/Trainer ManualsInstructor
  • April 29, 2013© 2009 FDRP40FrontSUMMIT™Trainee/Trainer ManualsInstructor
  • April 29, 2013© 2009 FDRP41FrontSUMMIT™Trainee/Trainer ManualsInstructor & Pupil
  • April 29, 2013© 2009 FDRP42FrontSUMMIT™Trainee/Trainer Manuals
  • April 29, 2013© 2009 FDRP43FrontSUMMIT™Trainee/Trainer Manuals
  • April 29, 2013© 2009 FDRP44FrontSUMMIT™Trainee/Trainer ManualsInstructor
  • April 29, 2013© 2009 FDRP45FrontSUMMIT™Trainee/Trainer ManualsInstructor
  • April 29, 2013© 2009 FDRP46FrontSUMMIT™Trainee/Trainer ManualsInstructor
  • April 29, 2013© 2009 FDRP47FrontSUMMIT™Trainee/Trainer ManualsInstructor
  • April 29, 2013© 2009 FDRP48FrontSUMMIT™e-Learning Training