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About Edward H. Manley
- Up-to-date, broadly based relevant knowledge in all aspects of the food service industry.
- The breadth of that knowledge, in a concise format, which we call "in a nutshell." What you NEED to know, with no "filler" information.
- Earning certifications for each topic.
- Inexpensive, time efficient, on-line or in-person.
- What you need to Know, Be and Do, informed by Manley leading the Skill Standards (DOL)/Career Clusters (DOE) initiatives for hospitality & tourism, and over 40-years in the business.
- No one does what we do.
WHAT I'VE DONE ONLY MATTERS AS IT RELATES TO
HOW THAT HELPS ME TO INFORM YOU.
iF YOU'D LIKE TO KNOW MORE - CLICK HERE
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Earning a career building certification can be a great way to improve your job prospects,
advance your career, and increase your earning potential.
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Symposium graduates share their thoughts about what they learned, how they
profited, and what they thought about my presentation style.
Here's my favorite, from a young (E-3) Navy Culinary Specialist who took the class at Camp David.
I owned a restaurant & large nightclub, and GM of many operations. To get the F&B Director job where I was GM of the fine dining restaurant, I felt I needed a stronger resume & I found the Manley Method, earned MCFBD online, and got Asst. F&B & a 30% raise, helped by my new resume, the knowledge gained which I used in the interview, which I’m now using at work! Needless to say, “You should do this!”
Glenn Beatty MCFBD
Hey Ed. If it was not for your courses, I would have not been promoted to Warrant, and LDO. You are the best. Thank you for being there for my career... You and your classes are AWESOME!!
LT John Harrison MCFE, CHM, CPFM U. S. Navy
Ed, your symposium was superb, I attended in 2009 and again in 2016. The knowledge and certifications are the keystone to my business start-up. The small amount spent from my GI bill doesn’t even come close to the value of your program. I also received additional knowledge from the personal & professional experience you shared with me outside the classroom. Priceless!!!
Col. Curtis Henry MCFBD U. S. Army
When I left active duty in Germany I put in for a civilian job with the Army managing a group of dining facilities. I got a $100,000 job. They told me the reason they selected me was that I was the only one who was HACCP certified.
James Nichols MCFBD U. S. Army
Similar story from a chef interviewing for a job, first question was "Tell us about yourself." He mentioned he was HACCP certified. That was the end of the interview, "You're hired, we need someone with HACCP."
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Contact With Us
Thank you for your interest. We look forward to hearing from you soon.
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House of Operation
Monday - Saturday, PST 9:00 a.m. - 5:00 p.m.
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Service Area
Las Vegas, Nevada.
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Phone
561-405-2525
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HQ | (561) 405-2525
