Dining Room Training Programs
Dining Room Curriculum Service
Operational Overview
Half-Day Service Pro Lecture

Dining Room Training Programs

As the industry becomes more sensitive to the necessity of great service, the demand for training programs directed at the dining room professional has dramatically increased. FDRP offers two approaches: the Certified Associate Program and the customized training solution.

The Certified Dining Room Associate program exists in a Corporate as well as an Academic version. This program is in the form of a complete training/teaching kit available to institutions and restaurants for training students and staff on the basics of proper, educated service. After completing the course, trainees have the option of certification through the FDRP Web Testing Center.

For a customized solution, the Federation has over 25 years of worldwide restaurant industry experience and is well equipped to design a new Service Training Program or revitalize an existing one. Our approach has been utilized in a number of successful restaurants that deliver quality service. This review is typically performed over a three-day period, with one unannounced meal to begin the data-gathering period (scout-meal) in order to review areas in which a training program can enhance the customer’s experience. A written report detailing the training system or enhancements will be created within two weeks. The Federation can also implement the training system (or enhancements) if so desired.

Dining Room Curriculum Service

The Federation of Dining Room Professionals offers a powerful, one-stop source for the only professional service in the hospitality industry today available for design, development and implementation of a wide range of Dining Room Curriculums. As the industry becomes more sensitive to the necessity of great service, the demand for training programs directed at the dining room professional has dramatically increased. Backed by structured methodologies that promote consistency and quality throughout the process, our team is trained in both the academic and technical practices necessary to create a successful curriculum. Whether you’re looking to implement a one-week class or a multi-year program, you’ll find exactly what you need in our comprehensive service offering.

Operational Overview

This operational evaluation is a comprehensive analysis and documentation of an existing restaurant. Items that are reviewed during this three-day visit are:

• Design layout
• Staff/Management Training programs, including Server Sales Training
• Cost review: Food, liquor and labor (vendor review is optional)
• Menu review
• Inventories

An unannounced meal to begin the data-gathering period (scout-meal) is performed to provide a baseline of the server sales evaluation. We will require scheduled time during the three-day period during on- and off-peak periods that will include reviews with management and a tour of the entire operation.

Following our visit, a written report will be delivered within two weeks outlining potential areas of cost savings, training enhancements that will increase sales and other suggestions that will improve the overall customer experience.

Half-Day Service Pro Lecture

This 2 to 3-hour presentation and lecture offers valuable insights that can enhance a server’s view of serving and be a more confident and effective sales person for themselves and an establishment!

During this lecture, you’ll learn about:

• The Qualities of a Professional Server
• The Critical Role of a Server
• Improving Your Guest Courtesy Skills, including proper telephone techniques
• Basic Rules for Successful Table Service
• Table Clearing
• Improving Suggestive Selling
• The personal quality that leads guests to feel well-served and leave larger tips
• Effectively dealing with difficult people
• What makes the difference between service and hospitality?