fdrp associate 4 edition sample 1
DESCRIPTION
Tutorial for use of FrontSUMMIT Toolbox by itself and in combination with FrontSUMMIT Online Interactive Training.TRANSCRIPT
© 2009 FDRP
“There is a misconception that service is ‘simple’
But service is simple only when it is at its finest”TM
Cindy Martinage, Director FDRP
© 2009 FDRP
Introduction — Lessons — Examination
Express Your HospitalityTM
© 2009 FDRP
The Federation of Dining Room Professionals
FDRP®
Meaningful Credentials – Tangible Results
© 2009 FDRP
Seven Components to become a Certified Associate Dining Room AssociateTM - Associate Wine StewardTM
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 HospitalityTM
© 2009 FDRP
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:
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Equipment Identification Lesson 1
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Equipment Identification: Flatware Lesson 1
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Equipment Identification: FlatwareLesson 1
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Equipment Identification: Flatware Lesson 1
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Equipment Identification: FlatwareLesson 1
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Equipment Identification: Chinaware Lesson 1
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Equipment Identification: Glassware Lesson 1
(1) (2) (3)
(4)
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Equipment Identification: Glassware Lesson 1
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Equipment Identification: Glassware Lesson 1
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Equipment Identification: Glassware Lesson 1
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Equipment Identification: Glassware Lesson 1
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Equipment Identification: Glassware Lesson 1
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Equipment HandlingLesson 1
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Equipment HandlingLesson 1
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Equipment HandlingLesson 1
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Equipment HandlingLesson 1
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Equipment HandlingLesson 1
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Equipment HandlingLesson 1
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Equipment HandlingLesson 1
© 2009 FDRP
You have completed Lesson 1 Step Two of this program
Express Your HospitalityTM
© 2009 FDRP
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: