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Or call NECB at 800-997-1673.  Just tell them you want to take Ed Manley's courses, simple as that.
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*Professor Ed - it will be my job to help you through these courses.  I will be interacting with you each week to make sure you are prepared.  While I would not call it "simple" I would say that anyone can pass, with effort and my help.  You will have quizzes, projects and readings factoring into your grade.

 NECB - When it comes to education, we're all business!
 
 Herman Cain: Pizza chain chief turned presidential candidate
Republican presidential candidate Herman Cain has a long history of overachieving, starting with becoming the first member of his family to graduate college. This profile details his rise from chauffeur's son to business analyst, who turned his hand to restaurants in the 1970s, first as a Pillsbury executive charged with helping turn Burger King around and next as CEO of Godfather's Pizza, where he breathed new life into a failing concept. The Washington Post
(Note - IFSEA gave Herman it's Industry Award of Excellence a few years ago and he spoke at two of our conferences).

The attributes of a great waiter
Restaurants strive to offer stellar service, but the definition differs in the details, including whether eateries believe the best servers are those who memorize each order or establishments that require waiters to write it down. They all face similar challenges when it comes to serving the pickiest patrons, a trend that seems to be growing as consumers crave more understanding of each dish. SmartBrief/SmartBlog on Restaurants

Chef Daniel Boulud: Tips for building a brand
Chefs have transformed themselves from largely back-of-the-house players in to brands unto themselves in recent decades, says Daniel Boulud, who opened his first eatery in New York more than a decade ago. "Many colleagues have grown their brands around the world. I could just stay here on 65th street and not worry about the rest of the world. But I'm excited." The Wall Street Journal (tiered subscription model)/Speakeasy blog (5/31)

Publisher's Platform: Rogues Gallery of Outbreaks

BY BILL MARLER

With 1,000 sickened, 300 with hemolytic uremic syndrome (HUS) and 10 deaths, the ongoing E. coli outbreak in Germany (and several other European countries) will be quickly joining the list of the most severe outbreaks in history.  Here is a list of investigation reports on significant outbreaks that have occurred since I began litigating E. coli cases in 1993: (updating this story to 6-2, As uncertainty continues over the source of Germany's E. coli outbreak, which as of Thursday had sickened 1,600 people and killed 18, one clear question emerges: If the food source turns out to be cucumbers, tomatoes or lettuce, so far the prime suspects, was it handled according to accepted food safety practices?) Click for the rest of the story.

5 tips for using guest feedback to better your business
Businesses flourish when they understand what their customers need and want and then give it to them, writes consultant and former Red Robin marketing vice president Gerry O'Brion, who will speak Monday at the NRA Show. He gives some advice in advance of the event, including ways to use customer feedback to boost sales: Track customer satisfaction over time, solicit suggestions from guests for improving your restaurant and use them as a sounding board for your own new ideas. SmartBrief/SmartBlog on Restaurants

Do chefs share the blame for expanding waistlines?
High-profile chefs including Jamie Oliver and Rocco DiSpirito have found uphill battles in their efforts to help Americans eat healthier, less-fattening diets, but many star chefs take the view that weight-watching is a matter of personal responsibility rather than a part of the chef's role, Josh Ozersky writes. "A chef's job is to make food delicious. If that means it is decadent and indulgent, so be it," says Chipotle executive chef Nate Appleman, who lost 90 pounds after changing his eating habits. TIME

Johnny Rockets CEO shares success secrets
Johnny Rockets began 25 years ago and has since become a successful 300-store chain by sticking to its simple menu and the operating formula it's had since the start, says CEO John Fuller. In this interview, Fuller discusses the global expansion path that's put the chain in eight new countries during the past three years and talks about how Johnny Rockets is coping with inflation and higher food prices. CNBC/NetNet