Fdrp overview

© 2009 FDRP

FrontSUMMIT™

Tutorial Overview

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FDRP History & Progress

1998 1999 2001 2003 2005 2006 2007 2009

Founded by Bernard Martinage; “Pro-Success” magazine launch

CIA, FCI, NECI sign up as Partners; Professional / Master Certification Launch

Associate Spanish edition launch

Associate Certification launch, International Sommelier Guild endorsement

Certification grows from a 600+ milestone to 2000+ certifications annually

ACF Educational Assurance Award & endorsement

FDRP Master matched with ACF CEC for faculty promotion

4000+ certifications annually

Creation of FrontSUMMIT™; ACF Member Advantage Program

2010 In the Service of Those Who Serve

Reciprocity agreement with Canada

Certified Steakhouse Professional (CSP)™

© 2009-2010 FDRP

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Partnerships, Clients, Accreditations & Endorsements

© 2009-2010 FDRP

Accreditations Endorsements

Bermuda College

Trade Partnerships &

Corporate Partners

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FrontSUMMIT™ Tutorial Overview

This presentation is designed to provide insights into the key features of the FrontSUMMIT™ solutions, including:

FDRP Levels of Certification

StaffNET™

The Toolbox™ Training Manuals

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FDRP Certification Levels

Achieving Certification

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FrontSUMMIT™FDRP Certification Path

Apprentice Certification Program

Designed for underage culinarians, with its alcohol-free program teaching to basic functions, e.g. bussing, coffee making, etc.

Utilized by high schools to help connect operators to communities

Professional Certification Program

Provides for a Career Path by Translating Experience into Credentials

Industry Recognized Standards

Progressive, Automatic Certification

Associate 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 top academic institutions

All the FDRP Hospitality Certification Programs are available on FrontSUMMIT™:

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FrontSUMMIT™FDRP Associate Levels

The Associate Level contains two certifications: – Certified Dining Room Associate (DRA)™

– Certified Associate Wine Steward (WSA)™

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FrontSUMMIT™FDRP Associate Curriculum

Seven Components to become a Certified Associate

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

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FrontSUMMIT™ Manager Access

ToolBox™ / Certification

TM

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FrontSUMMIT™Manager Access: ToolBox™

╟√ ╢

http://www.frontsummit.com/demo.php

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FrontSUMMIT™ Manager Access: ToolBox™

Managers can use the manuals in either:

Instructor-led training

Self-Study training

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When Managers deliver the manuals for Self-Study purpose they constitute a perfect accommodation for environments that . . .

Do NOT have:

– Dedicated training staff

– Facilities to do formal training

– Open schedule slots for training

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When Managers use the manuals in an Instructor-led format they constitute a Ready-Go! tool for delivering traditional training in ANY of its formats:

– Formal Training Sessions

– Shadow Training

– Cross Training

– Any combination of all

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And because the materials are designed so they can be taught by someone who has no hospitality experience—such as HR personnel:

No more taking away your best staff to train others

No more taking your managers away from operations for additional hours in training

No more variations between trainer’s styles or personal interpretations of standards

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Training Handbook provides ALL the information in support of TWO certifications:

– Certified Dining Room Associate (DRA)™


No More Taking Away Your Best Staff or Managers Simply to Train!

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The Manager’s account can also have the option of printing the FDRP Associate™ Handbook in two languages.

For locations that:

– Want to provide training to non-hospitality personnel in preparation for additional staff requirements due to special events

– Have Spanish-speaking staff who desire additional training in order to progress their careers, such as bus boys or runners

Spanish manuals are separated into two, one for each certification designation:

– Certified Dining Room Associate (DRA)™


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FrontSUMMIT™ ToolBox™Manager Access: Instructor ToolKit™

The step-by-step Instructor’s Guide is so easy to use that it can be taught 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 directly

The ToolBox™ allows for free updates on all material, including Train-the-Trainer guides and Trainee manuals for three years!

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FrontSUMMIT™ Toolkit - Casual Dining Standards

Teaching Made Easy

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FrontSUMMIT™Trainee/Trainer Manuals

TrainerTrainee

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Pupil Instructor

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Trainee

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Trainer

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The Trainer checks his/her instructions: “Review the different shapes and materials of chinaware”.

Trainer

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The presentation Slide 17 shows related sizes of plates.

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The Trainer checks his/her instructions: “Review the different shapes and materials of chinaware”.

Trainer

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The Trainer reads the main categories AND holds up samples of the actual chinaware used in the establishment (as recommended in the Training Aids listing ahead of the lesson) .

Trainer

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Trainee

“Blue plate”

For main course only

We don’t use!

“Side plate”

App, deserts & sides

B&B

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TraineeGold rim plates are ONLY used in the Master Room (bring them

back there if found elsewhere).. Red flowers plate are used

ONLY for banquets outside.

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Instructor

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Instructor

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Instructor

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Instructor

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FrontSUMMIT™e-Learning Training

http://www.frontsummit.com/shell.php?section=signup

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FrontSUMMIT™ Toolkit – Fine Dining Standards

Teaching Made Easy

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InstructorPupil

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Pupil Instructor

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Instructor

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Instructor

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Instructor & Pupil

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Instructor

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Instructor

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Instructor

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Instructor

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FrontSUMMIT™e-Learning Training

http://www.frontsummit.com/shell.php?section=signup

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