Welcome to the 64th Annual R&DA

Spring Meeting and Exhibition

R&DA enters the arena ofProfessional Certifications

Partnering With

Pearson Learning Solutions

The world’s largest provider of workforce development products.

R&DA Certification Chairman - Ed Manley Global Foodservice Institute

B. S. Cornell School of Hotel Administration

Master of Science in Management Retired Navy Lt Commander (O-4)

Chief Hospital Corpsman (E-7) Hospital Food Service Director – 18 yrs Creative Food Concepts - Catering, Fairs

and School Foodservice IFSEA – President, 1989 to 2008, Military

Chairman – 2008-2009 Creator, Military Hospitality Alliance Dr. Workaholic – www.workaholic.org Who’s Who in America – 1988 - 2010

EHMA’s Students Have Achieved:

Total Certifications - 7722 Food Safety Manager - 2760 HACCP - 2405 Management Certifications - 2557

MCFE - 1578 CFE - 570 CFM – 409

Total Students – 3192

Classes - 183

Bagram Air Base, AfghanistanSeptember 2009

Camp Victory, Baghdad, IraqSeptember 2009

The White House

Vice President’s Residence

Chief of Naval Operations Quarterswith Mrs. Roughead

Marine Barracks 8th and Ihome of the Commandant

2009 Enlisted Aide of the Year AwardRitz-Carlton, Pentagon City

2009 Military Culinary CompetitionMarine Barracks, 8th and I

$750 each richer – The White House

14

Commandant General ConwayReceives MHA Fifth Star Award

CWO2 Brian Ware I have been a CS for over 21 years. I made Chief in

2000 and I was stuck there for over seven years. Within a few months of receiving my MCFE, CHM, CPFM, CHS, I was selected for Senior Chief and then Food Service Warrant Officer. I get commissioned in March 2009. Without these certifications, I think I would have never had a chance to reach my ultimate goal as Chief Warrant Officer. Thanks Ed for talking the time to help my career and that of many other "CS's"!

CW02 Brian WareMCFE, CHM, CPFM, CHSNAF Atsugi Food Service Officer

CS2 Pete Urton, Navy Consolidated Brig, Charleston, SC. New restaurateur!

I received a phone call from my old boss that she was ready to sell her restaurant in Ohio. I contacted a banker which requested a business plan and letters showing my culinary experience and training.

Then he asked if I had any certifications that would speed up the process and shorten the time of finding out about the loan. I told him yes - I had Customer Service Certification, ServSafe, and ServSafe Alcohol, and 3 IFSEA certifications.

I showed him proof of my MCFE, CHM, CPFM from the IFSEA Symposium. That took care of everything - no letters, no business plans or anything. Thanks to Ed and IFSEA my process and all my paperwork was cut by about 90%.

FS1 Jason Chambers, U.S.C.G.

I went to a job fair in Seattle for a Hawaiian cruse ship line. They said I would be hired on the spot.

If I had the documentation for the MCFE, CPFM and CHM, they would have added $6000.00 a year more for 11 letters.

They wanted HACCP trained management personnel and made that quite obvious.

Captain Mary Kolar, U. S. Navy (Ret)

  Next week I will become the Director of Public Operations at an art museum.  Among my responsibilities will be supporting a restaurant.  One of the reasons I was hired was the expectation that I will bring in more reception business which is a money maker for the non-profit museum. 

During the hiring process, I let the interviewers know about my Master Certified Food Executive and HACCP certifications.  I don't know how much these qualifications influenced the hiring decision, but they were likely an additional positive in my favor.

Mary M. KolarFormer XO, Great Lakes Naval Training Center

CSC Mark Adams, Navy (ret) I landed a great Kitchen Manager job with a BBQ

restaurant in Rochester.  They told me later they would have hired me on the spot because of my resume and certifications.

He told me that he had no idea what the MCFE and CPFM were but was impressed that I was both of them.  He liked the AA in Food Service. 

We are working with HACCP daily and I am glad I took the course because we deal with numbers like 250 racks of ribs, 120 Chicken halves, 120 lbs of chicken wings, 300 pounds of pork butt and 100 pounds of brisket daily.

I got a job as Asst. Director of a large school district in the Syracuse area, responsible for 15 schools, feeding over 9,000 students breakfast & lunch.  

I'll be directing other areas of operations, but HACCP & in-service training will be the big ones.

. The CHM designation (in particular) and the MCFE and CPFM played a significant role in my hiring.

Duncan Sproule, MCFE, CHM, CPFM

Testimonials

Thanks to you pushing me 4 years ago to get my HACCP, CPFM and CFE done, and with my BS, I was able to get $16,000 more than a Chief got who only had CFE. I’ve been with Aramark now for 2 years, since I retired, and I have just been promoted to GM, at $70,000 plus $4,000 more because I teach for them. Without you I would not have gotten the job!

Robert Irish, CS1 (Navy Ret)

Master Certified Foodservice Professional (MCFP)

The MCFP tests' 150 questions demonstrate your knowledge in the following areas:

* Beverage Management (11)                * Financial Management (49)                * Food Safety (8)                * General Knowledge (4)                * Human Resources - Personnel Management (19)                * Marketing (13)                * Measurements (3)                * Organizational Structure (6)                * Purchasing and Inventory Control (20)                * Service (14)                * Serving Alcohol Responsibly (3)

Certified Foodservice Professional (CFP)

The CFP test demonstrates your knowledge in the following areas (These 80 questions are part of the 150 question MCFP examination):

* Beverage Management (9)                * Financial Management (20)                * Food Safety (8)                * General Knowledge (2)                * Human Resources - Personnel Management (9)                * Marketing (11)                * Measurements (2)                * Organizational Structure (2)                * Purchasing and Inventory Control (10)                * Service (7)

Certified Foodservice Supervisor (CFS)

The CFS tests' 80 questions demonstrate your knowledge in: * Beverage Management (6)                * Career Guidance (2)                * Dining Etiquette (2)                * Financial Management (6)                * Food Safety (11)                * Human Resources - Personnel Management (4)                * Management (7)                * Marketing (2)                * Measurements (3)                * Organizational Structure (2)                * Purchasing and Inventory Control (3)                * Receiving (2)                * Service (14)                * Serving Alcohol Responsibly (1)

Certified HACCP Professional (CHP)

The CHP tests' 80 questions demonstrate your knowledge in the following areas:

               

* Bacteria (5)* Control Measures (2)* Corrective Actions (9)* Critical Control Points (6)* Critical Limits (10)* Describe the Product (7)* Flow Diagrams (1)* General Knowledge (5)* Hazard Analysis (6)

* Intended Use (2)* Monitoring (4)* Onsite Confirmation (2)* Prerequisites (3)* Recordkeeping (4)* Team Structure (3)* Validation (1)* Verification (3)

Simply Safe Foodservice Certified (SSFC)

The SSFC tests' 80 questions demonstrate your knowledge in the following areas:

* Allergies (3)                * Bacteria (5)                * General Food Safety Knowledge (24)                * HACCP (2)                * Handwashing (9)                * Person In Charge (PIC) (1)                * Receiving and Storage (11)                * Sanitation/Cleaning (10)                * Temperatures (12)                * Thawing and Cooling (3)Under this program we can offer CPFM, ServSafe, National Registry or SSFC, whatever the customer wants/needs.

Certified Beverage Professional (CBP)

The CBP tests' 80 questions demonstrate your knowledge in the following areas:

* Beer and Ale (3)                * Drink Recipes (8)                * Enology (7)                * Food Pairing (20)                * Glassware (3)                * Math Skills (4)                * Mixed Drinks (3)                * Origin of wines (3)                * Service (9)                * Serving Alcohol Responsibly (2)                * Tasting/Aroma (8)                * Wine Knowledge, General (10)

Certified Culinary Professional (CCP Levels I, II, III)

A comprehensive course in Culinary Arts Certification. This course reviews culinary arts from the aspect of the cook. Not intended for executive chefs, this course provides information on food products, preparation techniques, organization, teamwork, display, etc. It provides practical information to making ordinary food look and taste better; to take a salad bar and make it look better without extra cost; to operate within the menus given, budget and enhance customer satisfaction. One day is spent on higher level culinary skills which might be useful for

special functions, VIP visits, etc. Level I – Pass a written examinationLevel II and III – Demonstrate cooking ability during

a four-day class.

Certified in Culinary Nutrition (CCN)

Learn how proteins, carbohydrates and fats comprise foods. Discover what calories are and how they are calculated. Learn how to read a nutrition label. Discover how the body stores and accumulates body fat. Examine the effects of food choices on health and wellness - diabetes,

high blood pressure, osteoporosis, etc.. Identify the nutritional value of, and preparation techniques for, meat,

poultry and fish. Identify types and use of spices, herbs and garnishes. Identify types of fats and oils and their nutritional value and uses. Learn about vegetarian diets. Understand the nutritional value of soups, casseroles, breads and yeast

breads, desserts.

Certified in Alcohol Service (CAS)

Utilizing ServSafe Alcohol, this program covers: Alcohol Law and Responsibility Recognizing and Preventing Intoxication – how can you slow

absorption; what affect does eating have on the process; does coffee make you sober; how does wine compare to beer and liquor for alcohol content

Checking IDs – how to spot fakes, what if you serve a minor, etc.

Handling Difficult Situations – what to do with the drunk who appears at your front door; what you can do in case of a fight, etc.

Certified in Customer Service (CCS)

A comprehensive course in customer service for commercial and non-commercial use, in food service and any workplace. Students will learn that everyone is a customer and everyone is in sales, expanding the reach of service to all aspects of our life. They will learn how to provide a most positive and memorable experience through anticipating needs, providing a service environment, proper follow-up, attitudes that stay positive all day every day.

Reminding us what we knew, what we've heard, what we don't do, and what we do do - so we can be sure to replicate that good behavior and make that the ONLY way we operate.

R&DA owns the tests, receives revenue from each certification. Classes done by EHMA trainers. Pearson handles books

and tests and assists with marketing.