FDRPs Premier National Certification Program Raises Standards of Service in Restaurant Industry

By implementing a Front-of-the-House Certification Program, FDRP has established the premier program designed to raise the standards of service in the restaurant industry. Several culinary schools and restaurants are currently implementing this program.

FDRPs Premier National Certification Program Raises Standards of Service in Restaurant Industry

Mahwah, NJ (February 12, 20012 In this challenging economy, the consistency and quality of service determine which restaurants succeed and which ones fail, according to Bernard Martinage, founder of the Federation of Dining Room Professionals (FDRP), based in Mahwah, New Jersey. The FDRP has established the premier program designed to raise the standards of service in the restaurant industry that is now being implemented in many culinary schools and restaurants.

We have the only certification program for 'front of the house professionals," says Martinage. This is the only program that leads to a nationally recognized certification." FDRPs program includes all the elements of providing refined, but not stuffy, service that together creates an excellent first impression that lasts. These include techniques and standards such as how to present ones self, serving wines, holding stemware and plates, being unobtrusive while serving, and service strategies. Instructors, associate students and professionals seeking certification take a comprehensive test on the Internet, and some levels include practical examinations.

Service is the key in the culinary field," says Maguy Le Coze, owner of Le Bernardin restaurant in New York City. FDRP is setting worldwide standards and its certification program has enabled servers like ours to raise the bar of service to our customers."

Some establishments who have begun the certification program include Commanders Palace in New Orleans; The University of New Hampshire; Washington State University, and the New England Culinary Institute. FDRP membership is open to all employed in, or connected to, the food and beverage service industry.

If you are looking for the authority on service in America, look no further because the Federation of Dining Room Professionals has arrived," says Thomas E. Peer, Director of Food and Beverage Operations at the Culinary Institute of America and a Certified Master Chef. The restaurant at the Culinary Institute of America-the Escoffier-was the first student-staffed establishment to obtain a 5-Star rating as well as induction into the Restaurant News Fine Dining Hall of Fame.

Bernard Martinage is on the Advisory Board of Fairleigh-Dickinson University, is the former Maitre D of the restaurant Escoffier at the Culinary Institute of America in New York, and lectures at the French Culinary Institute in Manhattan.

For more information, look at the FDRP web site: FDRP.com, or inquire by emailing info@FDRP.com, or by calling toll free: 877-264-FDRP.