Graham Sanders of Craft Brewer Radio does something like this. You may be able to find more info on his site or in the podcasts.
http://radio.craftbrewer.org/From what I remember, one important point that he stresses is to store the yeast under fermented beer, not just as pure slurry. What that means is that you have to add the yeast in the vial with some fresh wort and let it ferment out, then cap and store. This can also be done in 12oz bottles. It's probably a decent method for making a vial or smackpac of yeast last for more batches, because you can divide a fresh sample up when you buy it then simply make starters from the divisions.
To be a man you must have honor... honor and a penis.
