IFSEA Certification - EH Manley and Associates

Transcription

International Food Service
Executives Association
Next Conference – Military Awards
April 3-6, 2008
Denver, Colorado
50th Anniversary of Navy Ney Awards
Ed Manley
MCFE, CHM, CPFM, DHCFA
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B. S. Cornell Hotel School
Master of Science in Management
Retired Navy LCDR, Medical Service
Corps
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HMC - Chief Hospital Corpsman (E-7)
Hospital Food Service Director
Creative Food Concepts - Catering,
Fairs and School F.S.
President of IFSEA – 1989 – Present
IFSEA Military Chairman - 2008
IFSEA Food Safety Symposiums
Who’s Who in America – 1988 - 2008
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IFSEA is a multifaceted service organization
for the professionals of the hospitality
industry.
Our mission statement is:
TO ENHANCE THE
CAREERS OF OUR MEMBERS
THROUGH PROFESSIONAL
AND PERSONAL GROWTH!
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to join is just
$49
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Renewals are just
$49
www.ifsea.com
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Our VISION is to…
…continue serving the industry as an individual
membership based organization promoting
people, programs, businesses, and services
that consistently raise the level of
professionalism within the industry.
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Our global activities include:
Military food service excellence awards,
professional certification, student support,
food safety education and more.
Our Core Focus is in 4 areas:
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Networking
Mentoring
Community Service
All done while having F-U-N!
IFSEA Military Hospitality
Alliance Branch - MHA
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MHA, WHAT IS IT?
In 2002, some IFSEA military members
suggested we look at an organization to
promote camaraderie between the various
services and focus attention on military and
what they do and need. Thus, the Military
Hospitality Alliance (MHA) was born.
Just recently we turned the MHA into an
IFSEA Branch.
Military Culinary Competition
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September 28th Training day –
September 29th Competition, 8 am to 5 pm
Held adjacent to Marine Barracks 8th and I,
Washington, DC.
Awards presented by the Commandant of
the Marine Corps
15 teams, mystery box competition, all
services participating
Prizes
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First Place – all 4 go to Disney for a two week
training experience with room, food, car, Disney
University. Plus a week at the Culinary Institute of
America; and a week at Dale Carnegie ($2500
value).
Second Place – all 4 get $1,000.
Third Place – all 4 get $500.
All competitors receive a day of training and a set of
culinary knives from Hubert Corp.
Navy USS James E. Williams
Air Force Chief of Staff, General & Mrs. John Jumper
toured the show and competition
with Ed Manley & Wally Davenport
Held at the annual
USO Salute to Military Chefs Dinner
at the Ritz-Carlton, Pentagon City
November 2007
CMSgt Pat Moore, Mrs. Starkey, MSgt
Patrick Modriskey, Gen. Peter Pace,
now Chairman, Joint Chiefs
Military Hospitality Alliance Branch
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COMMAND MEMBERSHIPS:
Bases, Ships or Groups - <50 foodservice personnel
$300
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Bases, Ships or Groups – 50+ foodservice personnel
$500
Everyone then joins for just $14, including all food service
personnel on base – hospital, club, bowling center, golf course,
etc.
ComNavAirLant & SubPac have been members along with
Enlisted Aides in all services, thanks to the Air Force paying.
IFSEA Food Safety Symposium
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Four Days - $479
Three Programs
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Food Safety Manager
HACCP Manager
IFSEA Certification
Example of certifications:
CSCS Jason Haka, MCFE, CHM, CPFM
CSCS John Harrison, MCFE, CHM, CPFM
Students Have Achieved
as of 7/1/2007
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Total Certifications - 2165
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Food Safety Manager (CPFM) - 746
HACCP (CHM) - 640
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IFSEA Certifications - 779
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Master Certified Food Executive - 466
Certified Food Executive - 206
Certified Food Manager – 107
Total Students – 953 (Navy – 406)
Locations include: The White House, SecNav Office, Marine
Barracks DC, Sub Bases Bangor & Pearl Harbor, NFMT
Norfolk, Mayport, Pearl Harbor, Yokosuka.
CS2 Pete Urton, Navy Consolidated Brig,
Charleston, SC. New restaurateur!
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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.
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I have another plug that you can add to the benefits of getting
certified. On Friday, one day after the symposium, I heard an
ad about a job fair in Seattle for a Hawaiian cruse ship line. I
went on Monday. I just wanted to see what was out there. If I
had applied, they said I would be hired on the spot. If I had the
documentation for the MCFE, CPFM and CHM, they would
have added $500.00 a month more to the offer. That is
$6000.00 a year more for 11 letters. They wanted HACCP
trained management personnel and made that quite obvious.
CS2 Victor Rachford, U. S. Navy
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I just got out of the Navy and no one will hire me for
a job cooking.
They all want to hire me for a management position
because of my Navy training and the certifications I
got at your symposium.
That’s a good thing!
IFSEA Certification
Your ticket to success
Why Get Certified?

Highlights Your Experience
Denotes Professionalism
Shows Career Commitment
Job Search Advantage
Peer Prestige/Esteem
Personal Self-Fulfillment
Use your MCFE/CFE/CFM on Business Cards,
Resumes etc.
Michael Baskette, Dir. Education,
American Culinary Federation
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I’m with you on everything. In fact, when I was
speaking with the Navy folks in Athens GA they were
MOST impressed that I also mentioned the value of
IFSEA certification. They’ve been told, unfortunately,
that only ACF certification counts in the commercial
industry (one of our bad seeds out there) and yet
they were struggling with the fact that they weren’t
cooking any more and truly did not see themselves
as culinary professionals. When I told them the ACF
fully supports IFSEA certification for E-7 and above
they were impressed by my honest and
straightforward approach to listening to them and
giving them the right information.
Senior Chief Anderson
CS 5 Vector Model Manager
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Thanks for your interest in providing good
career guidance to our sailors. What you
and IFSEA have been doing is perfectly in
line with the purpose of the 5-Vector Model,
which is to give our CS personnel a roadmap
to their future, both while on active duty and
after.
Suggested career progression
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E7 and above, including officers
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E5/E6
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CPFM, CHM and CFE or MCFE
CPFM and CFE for E5, CFM for E-4-E-5,
Culinary certifications from ACF for E-5 only
E4 and below
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Culinary certifications from ACF a priority, and
CPFM, and possibly CFM for E-4 only.
Certified Food Manager
(CFM)
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Requirements
– Pass the CFM Exam – 21/80 Questions
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and Wine (6/8)
z General Industry (0/8)
z Sanitation & Safety (0/8)
z Dining Room Setup & Service (5/16)
z Menu Management & Marketing (2/8)
z Human Resources and General Mgmt (2/8)
z Purchasing, Receiving, and Storage (2/8)
z Basic Culinary (0/8)
z Financial Management (4/8)
Certified Food Executive
(CFE)
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The CFE Exam – 21/80 Questions
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Service Management (2/15)
Purchasing and Inventory Control (5/11)
Beverage Management (1/5)
Human Resources (0/14)
Marketing (2/8)
Menu Design and Analysis (5/9)
Kitchen Management & Food Production (3/13)
Accounting & Financial Management (3/5)
Master Certified Food Executive
(MCFE)
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The MCFE Examination – 107/200 Questions
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Service Management (8/25)
Purchasing and Inventory Control (10/22)
Beverage Management (10/15)
Human Resources (11/30)
Marketing (12/27)
Menu Design and Analysis (11/15)
Kitchen Management & Food Production (17/34)
Accounting & Financial Management (28/32)
There are 26 “math” oriented questions
Sample MCFE Questions
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If you are trying to compare labor costs in your
restaurant versus your banquet facility,
what might you expect, lower, higher or the same?
– Labor in the banquet facility would be lower
because?
– You know how many customers you have so you
can staff correctly. You can use part-time
personnel to hold costs down.
Accounting & Financial Management
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Q. The cost of food used and the cost of
food sold during the year, based on the data
below, were?
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$23,000 beginning inventory
$31,000 ending inventory
$350,000 food purchases during the year
$5,000 of the purchases were used for employees
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Ans.
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$23,000 beginning inventory
PLUS $350,000 purchases
= $373,000
LESS $31,000 ending inventory
= $342,000 USED
Less $5,000 of the purchases were used for employees
Equals $337,000 cost of food SOLD.
You would use the cost of food SOLD to determine your
food cost percentage for the month
Menu Design and Analysis
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Q. What is the portion cost of this item?
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Cost of main ingredients is $38.00
Product loss during cooking is 5%
Cost of seasonings in the recipe is 10%
The recipe yields 21 portions
Menu Design and Analysis
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Ans.
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Ingredients $38.00
Product loss – don’t care. Why?
Cost of seasonings in the recipe adds 10%
$38 x 1.10 = $41.80
The recipe yields 21 portions
$41.80 divided by 21 = $1.99
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Q. How many guests do you need to serve
in order to break even? Tough question –
23% get it right – you WILL get it right now.
Monthly Revenue - $54,000
Fixed costs - $9,000
Variable costs - $33,000
Number of guests served – 5000
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Ans.
Total fixed costs divided by per guest revenue average
minus variable costs per guest. Review Monthly Revenue - $54,000
Fixed costs - $9,000
Variable costs - $33,000
Number of guests served – 5000
Per person $ average = $54,000 divided by 5000 = $10.80 ea
Variable cost average = $33,000 divided by 5000 = $6.60 ea
$10.80 PP avg - $6.60 variable cost = $4.20 contribution
$9,000 divided by $4.20 = 2,143 guests needed
VA and Dantes Approved
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VA reimburses for MCFE, ,
CFE, CFM CPFM (Food
Safety Manager) and CHM
(HACCP)
Amounts authorized for
each program are:
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MCFE - $99
CFE - $160
CFM – $99
Food Manager - Food
Safety (CPFM) - $95
Certified HACCP Manager
(CHM) - $359
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Contact Ed Manley for:
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Career advice, job leads, building your
package to get a job (more than just a
resume). All free.
Certification information
Symposium sign-up, payment, questions
www.ehmanley.com
[email protected]