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EAOY 2016

For those smart enough to pass the test.
One Requirement
pass the test.  

Why be an MCFP?
* Show the world you have superior knowledge
* No paperwork, application, work other than pass the test.
* 5 Year re-certification required

Who should be an MCFP?
* Current CFE’s, CFP's, CFM's or CFS's who want to have the highest available certification, and show they have expertise in all the tested areas!
*Anyone seeking a promotion or a new job - build the resume.
*Chef's working toward CEC, this one will make you the boss of the CEC, or both the chef and the boss.
*Manager's who want to demonstrate to their staff the importance of professional credentialing.

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)

Professional Food Service Management Certification; 8 hours classroom and 4 hours preparation

Reviews all aspects of managing a foodservice operation including customer service, food safety, restaurant math, purchasing, inventory control, beverage, human resource, kitchen, food and service management, menu design and analysis, accounting and financial management. Professional certifications provide additional reasons for employers to pick your resume out of a pile.  They demonstrate the student has received instruction and passed an examination on the basic skills required to be a successful food service leader.