• By the end of this course, the trainees will be able to:-
  Enhance their professional conduct and interactions with guests.
  
   Dealing with different culture, practices and norms to ensure respectful and inclusive interactions 
   Will learn the proper table manners and knowledge of dining etiquette.
  Handle special dietary requests, to ensure a refined and pleasant during experience for guests.
  
  Engage with customers, show empathy and anticipate their needs, ensuring a personalized and attentive service.
  
  

Module ( 1 ): Meaning of etiquette.

 
Module ( 2 ): Etiquette history and origin.

 
Module ( 3 ): Cultural diversity.

 
Module ( 4 ): Etiquette of table ware and glassware.

 
Module ( 5 ): Addressing important figures.

puplic relation stuff

cabin crew 

front office stuff

new graduate students

undergraduate students (summer course)

          N/A

 Evaluation  is feedback from the instructor to the studant about students learing .

by the end of the course trainee will receive a certificate of attendance