Associate Handbook: Fine Dining Standards. This item is unavailable.Associate Handbook: Fine Dining Standards

Capable of being utilized in either a self-study or instructor-led program the Associate Program is designed to be the backbone of dining room hospitality professional development. This color Edition of the program reviews multiple aspects of fine dining. From advanced techniques and equipment to traditional and contemporary forms of service this workbook also presents wine service, general practices and more.The culmination of the program is the individual's access to receive the Certified Dining Room Associate (DRA)(tm)designation. No matter if you are in a business or educational environment, the Certified Associate Program is the definitive tool for accessing front-of-the-house training that leads to tangible results.

Bernard Martinage holds a degree in Culinary Arts/Table Service from France and widely extended his knowledge working with a Maître Rôtisseur de France Bouce and then Maitre Cuisinier de France Bequet. Bernard lived in three different countries and is a Certified Hospitality Grand Master (HGM)™ and Certified Hospitality Educator. In Paris, France, he contributed to the grand opening of two major restaurants, one of them including a Jazz club. He achieved a 14 Rating (out of 20) in Gault & Millau for a previously un-rated restaurant located off the Champs Elysees. An industry veteran of 32 years Bernard has been living in the United States for the last 20 years, three of which were spent teaching at The Culinary Institute of America where he was the Lecturing Maitre D’ of the flagship restaurant of the Institute: Escoffier. Under his watch Escoffier became the first student-staffed restaurant in America to receive a five-star rating, as well as an induction into the Fine Dining Hall of Fame. Author of The Professional Service Guide—the most complete and comprehensive dining room service book published in the English language—Bernard is the Founder, and President, of the Federation of Dining Room Professionals (FDRP)®. FDRP is the only certification body to bear both the endorsement of the International Sommelier Guild (ISG) and, the American Culinary Federation (ACF) from which it received the Educational Assurance Award. FDRP originated the first of its kind, and world-premier, Certification Program for dining room hospitality professionals. This program allows applicants to receive credit for their experience and schooling. FDRP programs are embedded in universities, culinary colleges as well as preeminent businesses such as DNC and ARAMARK. Bernard is a member of Fairleigh Dickinson University’s Service Center advisory board and has received profound recognition not only from professionals of the hospitality industry, but also by prominent figures such as Tim Zagat from the ZAGAT Survey®. Also a speaker at the American Culinary Federation annual convention, Bernard has contributed to articles, published by educational institutions as well as national media such as the Nation’s Restaurant News, Santé magazine and the Gold Medal Classroom, as well as Hospitality News for which he was the ‘Dining Room Opinion’ columnist from 2001 to 2005.