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THE ULTIMATE CERTIFICATION - Master Certified Food & Beverage Director
Incl. Management, HACCP, Food Safety Manager, Nutrition, Culinary Arts, Wine & Beverage Management, Customer Service.
In cooperation with the Military Hospitality Alliance, Pearson Learning Solutions and the Global Foodservice Institute.
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Symposium and Certifications Survey Results

Overall Numerical Results for each question - shows the full question also - View

Comments were requested on some questions, here are the responses:
Question #4 - Did the training/certifications help you to get a promotion? - View
Question #5 - Should there be a rank restriction to get the top certifications? - View
Question #6 - How many management level certifications should we offer? - View
Question #7 - Did the HACCP class help you perform your duties? - View
Question #8 - Did you find the food service management class helped you do your job? - View
Question #9 - Did the Symposium make you lean towards staying in the military or getting out? - View
Question #11 - How do you rate EHMA and the Symposiums? - View
Question #12 - Are you interested in the new certifications we are developing? - View
Question #15 - Did the Symposium affect your view of food service as a career? - View
Question #16 - Do you have any suggestions for improvement? - View

Some wish to stifle any ideas, training or certifications but their own, I'm the exact opposite.  The people with the strongest opinions about my class (negative) haven't ever been nor bothered to LISTEN to people who have.  They figure you can read a book about food safety and it is the same.  So I've given you the opportunity to speak that they won't give you.  E-2's to O-6's responded, even a retired RADM former student.

Some people, no one I deal with on a regular basis, think training in a classroom is yesterday's news.  Or that all training can and should be done by the military.  There's a need and room for both class and on-line training and/or tests, we're going to do some of both.  Some military leaders think junior ranks should get junior certifications (some of my students agreed on that one, though 80% said no, let people get what they can earn, regardless of rank.)   I don't guess anyone will arrest an E-5 who goes for the highest level certification, so that's the path I'm staying on.  Want to discriminate against junior personnel, you'll need to go elsewhere - smile.  I've met some pretty darned smart E-1 to E-5's over the years, and some pretty......well, we won't go there, smile.

Stay tuned as we partner with Pearson Learning Solutions and a new association partner (to be announced November 2nd) to develop new certifications.  My affiliation with IFSEA has ended, at their choice - they are going in a new direction - this survey indicates "the people" like the direction I have taken and will continue to take.  Thanks everyone for the great survey responses and support in the past and the future.  I will need your active help to get them rolling, appreciate your review and signing on for what you see that you like.

So thanks, your comments will keep me on the same path - come with me and we'll keep on keeping on.  To those on a different path we'll say adios and good luck.  Obviously, the new path doesn't match my passion to touch as many people as I can, and guess what, the "little people" get to be "big people" some day, and I think I helped them "grow up" faster.  So, hasta la vista baby!

My favorite response was to Q. 8 - did the food service management class (MCFE) help you do your job, "This question is a waste of time.  How could it not help?"   Precisely, yet it is debated at some high levels; why would you teach an E-5 about HACCP or highest level food management they say.  And I say, "Seriously???"  Thus the survey question.

Each question had a purpose.  Q. 9 asked if the symposium helped convince you to stay in the Navy (should have said military) or to get out.  55% said stay, 47% go.  I asked that because I was speaking with the Chief of Naval Operations at the EA Dinner last year and he said people tell him sailors will use the certifications to get out, but he didn't agree.  And I told him I had more than a few people tell me that, after getting the certifications, they were going to stay in longer because they felt they had a better shot at promotion.  And many left the Navy (retired, just got out, E-4 to E-9) and had more confidence they could compete in the civilian world because they were MCFE and HACCP certified.  Thus the question.