Table of Contents

Book3-296x447
The Art of Professional Connections:

Dining Strategies for Building and
Sustaining Business Relationships

TABLE OF CONTENTS

 

 

1 Restaurant

Chapter 1:  THE BUSINESS OF MEETING AND SOCIALIZING OVER MEALS

  1. Dining Decorum: A Class Act at the Table
  2. Achieve “Master Diner” Status
  3. Case Study Scenarios: Do These Experiences Sound Familiar?
  4. Review Quiz

2 PlaceSetting

Chapter 2:  BEFORE YOU DINE “MUST KNOWS”

  1. Your “BMW” Table Map: How to Avoid Buttering Someone Else’s Roll
  2. Table Service: American and Continental
  3. Menu Cards and Place Setting Illustrations
  4. Eating Styles andUtensil Usage: American, Continental, Asian
  5. Table Signals That Improve Service: The Silent Message
  6. Table Setting Plate Variations
  7. Identifying an Array of Eating Utensils and Glassware
  8. Review Quiz

3 Manners

Chapter 3:  SHOWCASE MANNERS AND ELIMINATE ANNOYANCES

  1. Dining Etiquette Courtesies and Clarifications
  2. Exude Exquisite Table Manners
  3. Managing Mishaps and “What If” Moments
  4. A Potpourri of Dining Annoyances
  5. Tips for Handling Problematic Foods
  6. Review Quiz

4 Staff

Chapter 4:  BUILDING RESTAURANT RELATIONSHIPS

  1. Introducing the Restaurant Staff
  2. Working with the Staff
  3. Behind the Scenes Service Protocol: Taking a Walk in the Server’s Shoes
  4. Signature Service and Private Clubs
  5. Tipping and Gratuities
  6. Review Quiz

5 MenuCheck

Chapter 5:  ORCHESTRATING YOUR MEAL EVENT

  1. Securing the Appointment, Communicating the Purpose and When to Meet
  2. Selecting the Venue and Handling the Logistics
  3. Handling Reservations, Confirmations, and Cancellations
  4. Strategic Seating Arrangements
  5. Food and Its Many Customs and Restrictions
  6. Menu Selection, Services, and Meal Pace
  7. Tackling the “Pay the Check” Dilemma
  8. Review Quiz

6 Lunch

Chapter 6:  “LET’S DO LUNCH”

  1. Bonding over a Meal: From Arrival and Conversation to Departure
  2. Selling Yourself at the Interview Meal
  3. The True Secret Behind Power Dining: It’s All About Clout and Influence!
  4. Review Quiz

7 FoodCourt

Chapter 7:  TIPS FOR FAST-FOOD EATERIES AND CELEBRATION BANQUETS

  1. Navigating Food Courts, Gourmet Cafes, and Buffets
  2. Eating on the Run and At the Office: Grab and Go Tips
  3. Tips for Celebration Banquets
  4. Review Quiz

8 Toasting

Chapter 8:  WINE, SPIRITS, AND TOASTING PROTOCOLS

  1. Wine Smarts: Raising Your Comfort Level
  2. Food Pairings: Alcoholic and Non-alcoholic
  3. Salute … Cheers! Here’s to You: The Ritual of Toasting
  4. Review Quiz

9 Ethnic

Chapter 9:  EATING GLOBALLY, DINING LOCALLY

  1. Introduction to Ethnic Dining: Chinese contribution by Chef Bill Sy, MBA, CEC, AAC, CMC
  2. Introduction to Ethnic Dining: East Indian contribution by Simi Ranajee, MBA
  3. Introduction to Ethnic Dining: Mexican contribution by Randall Ling and Sergio Gaona, Macayos Restaurant
  4. Review Quiz

GLOSSARY

  1. Menu and Restaurant Language
  2. Wine and Cordial Flavor Profile

Book Concludes with a
REFLECTION AND SUMMARY

 

 

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