Business Dining Etiquette

Business Dining Etiquette

Introduction

This Western Dining Etiquette Practical Workshop is intended for all Business Professionals who need to entertain their guests/clients/customers in a formal dining environment. It is designed to provide a relaxed, hands-on experience from handling R.S.V.P.s to wine and dining through a 5-course meal to leave a lasting impression with a gracious Thank-You gesture. The program aims to assist Business Professionals in building confidence in their business encounters, to improve their overall professional impression. Successful candidates will be able to present themselves more confidently during formal business dining settings, with the ability to focus on the conversations and business dealings instead

Organization

Taylor's Culinary Institute

Outcome

At the end of this program, participants will be able to:

- Familiarise with common western set and its dining etiquette
- Build confidence in client encounters over formal dining interactions

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No	Topic	Topic Description
1	Introduction to Dining Etiquette	Origin of Dining Etiquette Modern Day Dining Etiquette Understanding R.S.V.P.s & Dress codes
2	Hands-on Experiential Practice	Arrival and arrangements at the Restaurant - Applying theory to practical Seating and place cards arrangements Getting seated with assigned Seating Arrangements Western Menu Common Courses Identifying the menu with the place-setting Identifying the place-setting Wine and Dining through a 5-course meal - Preparing for your next business meal Handling the various tableware
3	Preparing your R.S.V.P and Thank-You gestures	Scripting and preparing the R.S.V.P. invitation Service Etiquette and Rules Scripting and preparing the Thank-You gestures - Do-s and Don’t-s

Expert

Jasmine Chen Yar Li

Jasmine Chen began her career as a hotelier back in 1998, starting with the 98 Commonwealth Games and World Cup Golf. Over the years, she has been exposed to various operational positions in many organisations, both locally and abroad, but eventually found her strength in training and education. Her present position as a Lecturer at Taylor’s University - School of Hospitality, Tourism and Culinary Arts, allows her to share her experience with aspiring hoteliers. Her core subjects are in Food & Beverage, ranging from restaurant operation to service skills. Meanwhile, she is also a certified trainer under the Ministry of Tourism, who actively participated in the Visit Malaysia Year 2007 campaign, training front liners and immigration officers in customer service. Her training portfolio also includes topics in Guest Service, Food & Beverage Services, Professional Impression and Etiquette and other soft-skills required in the hospitality industry whilst attached with Genting Centre of Excellence and MAHTEC (Malaysian Association of Hotels Training and Education Centre). She holds a Professional Masters In International Hospitality Management from the University of Toulouse, France; Bachelors (Hons) in Hospitality Management from the University of Derby, UK; Higher Diploma from Swiss Hotel Management School, and a Diploma and Certified Hospitality Educator (CHE®) program awarded by American Hotel & Lodging Education Institute (AH&LEI).