“There is a misconception that service is ‘simple’ But service is simple only when it is at its finest” TM

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 © 2009 FDRP

2. Introduction — Lessons — Examination Express Your HospitalityTM © 2009 FDRP

3. The Federation of Dining Room Professionals FDRP® Meaningful Credentials – Tangible Results © 2009 FDRP

4. Seven Components to become a Certified Associate 1 Equipment Identification & Handling 2 Styles of Service & Clearing 3 General Practices 4 Beer & Cocktails Essentials 5Wine Opening 6 Wine Essentials 7 Common Sense Rules Dining Room AssociateTM - Associate Wine StewardTM Express Your HospitalityTM © 2009 FDRP

5. Equipment Identification Equipment Handling By the end of this lesson you will be able to: Describe the intent of this program 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 Organize the storage of linen Lesson 1 © 2009 FDRP

6. Equipment Identification Lesson 1 © 2009 FDRP

7. Equipment Identification: Flatware Lesson 1 © 2009 FDRP

8. Equipment Identification: Flatware Lesson 1 © 2009 FDRP

9. Equipment Identification: Flatware Lesson 1 © 2009 FDRP

10. Equipment Identification: Flatware Lesson 1 © 2009 FDRP

11. Equipment Identification: Chinaware Lesson 1 © 2009 FDRP

12. You have completed Lesson 1 Step Two of this program Express Your HospitalityTM © 2009 FDRP

13. Setting the Table Styles of Service & Clearing By the end of this lesson you will be able to: Set up a table 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 Lesson 2 © 2009 FDRP