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
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 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."