The National Restaurant Association delivers top-quality training to restaurant and foodservice professionals, as the premier provider of educational resources, materials and programs to help attract and develop a strong industry workforce.
SERVSAFE® FOOD SAFETY TRAINING PROGRAM
The ServSafe Food Safety Training Program leads the way in providing current and comprehensive educational materials to the restaurant industry. More than 4 million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Exam, which is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). ServSafe training and certification is recognized by more federal, state and local jurisdictions than any other food safety certification.
This risk management training and certification program outlines effective, responsible alcohol-service practices for all front-of-the-house staff: bartenders, waiters, hosts, busers, security and valets. Using a holistic approach, the program advocates team-based prevention of various challenging intoxication situations.
Involving nearly 90,000 high school juniors and seniors, the ProStart program puts students on paths for careers in the restaurant and foodservice industry. Conducted in close partnership with state restaurant associations, the ProStart program combines classroom instruction with mentored work-site experiences, and is currently available in more than 1,700 schools in 45 states, the District of Columbia, Guam, and 14 U.S. military bases at home and abroad.
The ManageFirst program is a unique, competency-based certificate program developed for colleges and universities. Created with input from more than 200 industry experts, including academics, operators, trainers, hiring managers and executives, the ManageFirst Program focuses on 12 topics deemed essential for management success in the restaurant, foodservice and hospitality industry.
This program provides scholarships, that start at $2,500, to high school students and undergraduate students; and scholarships to educators, that start at $1,750, who have demonstrated a commitment to continuing their restaurant and foodservice education and pursuing a career in the industry. This program is funded through corporate and individual contributions, as well as proceeds from the sale of products and annual events.
FOODSERVICE MANAGEMENT PROFESSIONAL® (FMP®)
The FMP credential distinguishes restaurant and foodservice managers who achieve the high level of knowledge, experience, leadership and professionalism that the restaurant industry most desires.