Dining Room Associate Student Workbook: Third Edition

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 Third 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.

Expressing Hospitality is what Bernard Martinage has been about for 32 years. Bernard Martinage holds a degree in Culinary Arts/Table Service from France, and is a Certified Hospitality Grand Master (HGM)(tm) as well as a Certified Hospitality Educator (CHE). He contributed to the grand opening of two major restaurants in Paris, France, 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. Bernard Martinage has been living in the United States for the past nineteen years, three of which were spent teaching at The Culinary Institute of America in Hyde Park, New York where he was the Lecturing Maitre D' of the flagship Restaurant of the Institute: Escoffier. Under his watch, the Restaurant 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. Bernard is the Founder, and President, of the Federation of Dining Room Professionals (FDRP)(r). The FDRP counts among its members some of the most preeminent Culinary Institutions and Universities in the United States, and credentialed individuals in all 50 States and eleven other countries. The 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. Bernard has received profound recognition not only from professionals of the hospitality industry for his accomplishments, but also by prominent figures such as Tim Zagat from the ZAGAT Survey(r). Former 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 and Santé magazine, as well as Hospitality News for which he was the 'Dining Room Opinion' columnist from 2001 to 2005. Author of The Professional Service Guide, Bernard Martinage is also the originator of the first of its kind, and world-premier, Certification Program for dining room hospitality professionals. This program allows qualifying applicants to receive credit for their experience and/or schooling. Some of these programs are embedded in universities and culinary colleges across the US, as well as restaurant & hospitality groups.