Printer Friendly Version

EDUCATION

LMV Consulting’s experience in educational training is vast and varied. From fostering high school career programs to required certification, Association members benefit from years of experience providing industry based educational programs. We network with other state associations, sharing best practices and speaker recommendations.

● Conference Education Keynotes and Sessions
● ServSafe® Food Safety Certification
● ServSafe® Alcohol Certification
● Foodservice Manager Professional (FMP)
● Prostart® secondary education program
● Prostart® Teacher Institutes
● Lodging Managment Professional (LMP) secondary education program
● Restaurant Boot Camp

---

Case Study: Food Safety Certification
Client: Restaurant & Hospitality Association of Indiana (RHAI)

Food safety is of critical importance to restaurant operators. One case of a food-borne illness can put a restaurant out of business. As food science has become more advanced, more and more requirements have been placed on operators. The latest requirement became effective in 2005 where one certified food handler per establishment is now required.

How to train an industry where an entrepreneurial spirit is embraced affords different challenges than in professions where standards can be easily set. The RHAI had been providing voluntary food safety training to restaurateurs, dietitians and chefs for over 25 years. This experience helped us take the lead in meeting the new requirement.

Process:

• Evaluated potential training programs to help pass the certification exam.
• Chose an industry-based program called Serv-Safe® Food Safety. The program was developed after extensive job-task analysis as well as continuing to be updated to incorporate current science. Where other texts are academic based or focused on regulations, the ServSafe® model assures the highest level of comprehension for the industry.
• Coordinated a program with Purdue University and local Health Departments to provide training. This unique approach brought together educators, regulators and industry to provide a comprehensive training that could be presented locally throughout the state.
• Received a grant to train instructors and purchase instructor training materials that allowed us to set a cost- effective price.
• Received approval for CEUs from the American Culinary Federation and the American Dietetic Association.
• Developed a pricing strategy for materials that allowed chains to train their own employees.

Results:

• Became the recommended choice of regulators who had to enforce the new regulation.
• Set a standard that was hard to be met by competitors.
• Provided the most convenient training.
• Of the estimated 13,000 individuals required to be certified, RHAI trained around 40%.
• For the RHAI, education income surpassed events in non-dues revenue.

Return to top