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    Fort Polk food service professionals master management skills

    Fort Polk food service professionals master management skills

    Photo By Sgt. 1st Class Meillettis Patton | FORSCOM Food Advisor and previous student Chief Warrant Officer 5 Ellen Magras (left),...... read more read more



    Story by Sgt. 1st Class Meillettis Patton 

    1st Maneuver Enhancement Brigade

    FORT POLK, La. – Showing courtesy is a part of military tradition. A smile with a kind gesture goes a long way and serving in the military means knowing when to give the greeting of the day. Treating each Soldier with dignity and respect aids food service specialist as they work to keep Soldiers coming back for more.

    The 1st Maneuver Enhancement Brigade hosted a Master Certified Food and Beverage Director Symposium Sept. 2 through Sept. 11 for food service specialist on the installation at Fort Polk’s Education Center.

    Warrant Officer Shemika Harris, 1st Maneuver Enhancement Brigade’s food adviser, reached out to Col. Jesse Galvan, 1st Maneuver Enhancement Brigade commander, to request support from Ed Manley to enhance the level of training and growth throughout Fort Polk’s Food service industry.

    Ed Manley of E.H Manley and associates, a resident of Las Vegas, Nevada, received a warm welcome to Fort Polk. He challenged, mentored and trained food service professionals on what it takes to make the dining facility a dining facility of choice.

    The Master Certified Food and Beverage Director Symposium provided food service specialists with an opportunity to earn nine certificates for professional growth and development.

    Soldiers that accomplished and passed all testing during the training received certification in the following areas: certified culinary professional, certified professional food manager, certified hazard analysis critical control point and food service safety and hospitality professional certification in culinary nutrition, master certified food service professional, certification in customer service, certified beverage professional, and certification in alcohol service. After all eight certifications have been successfully accomplished then Soldiers were afforded the opportunity to take the Master Certified Food and Beverage Director Exam.

    “This is a opportunity to gain valuable lessons on what makes a restaurant the restaurant of choice,” said Harris. “It enhances the knowledge of our food service personnel as a whole. I’m thankful Col. Galvan saw and understood my vision for the program and welcomed the development of our [food service professionals] career field.”

    The food service leadership in 1st MEB takes ownership and pride in the Guardian Inn Dining Facility Leadership develops and supports their Soldiers by looking for ways to enhance growth in the food service career field.

    “The classes were very challenging,” said Harris. “The stuff he is teaching is vital to our career field.”

    “I cook slow,” said Manley. “I would rather teach the management side than cook. I travel and teach about 12 classes a year. I have so much to give back.”

    Manley said his program has helped over 3,000 students receive over 8,000 certificates. He has taught at the White House as well as Afghanistan and Iraq.

    “I learned a great understanding of the HACCP process,” said Sgt. 1st Class David Sechrest, the installation food service noncommissioned officer in charge.

    During the training, the FORSCOM food adviser and previous student, Chief Warrant Officer 5 Ellen Magras, visited the training and gave testimony from her training experience with Ed Manley nearly 10 years prior.

    Magras scored the highest of all his students, said Manley.

    “I trained with Mr. Manley about ten years ago,” said Chief Warrant Officer 5 Magras. “We need to look at our dining facility, as if we want the Soldiers business, these are our clients and this is my restaurant. This is Ellen’s.”

    “I give a lot of knowledge, experience and training. I give good love [to the career field],” said Magras.

    “You have an opportunity to show your skills,” said Magras.

    The quality of the product is just as important as the service, safety and cleanliness of the facility.

    "You are less likely to come back if the service is horrible," said Manley. "Hospitality has to be a state of mind."

    “I eat at the DEFAC 3 times a day and the staff is always friendly at the Guardian Inn,” said Pfc. Keanna Robinson, a driver in 41st Transportation Company, 519th Military Police Battalion.

    Robinson enjoys the staff at 1st MEB but says she like to visits the Tigerland Dining facilities to have more variety in her meals.

    “If Soldiers have an opportunity to attend this training it is truly beneficial," said Sechrest.

    Creating a delicious meal takes all the right ingredients and creating an environment where Soldiers want to come back has just as many elements.



    Date Taken: 09.09.2014
    Date Posted: 09.16.2014 22:45
    Story ID: 142384
    Location: FORT POLK, LA, US 

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