TRAIN-THE-TRAINER PROGRAMME

TRAIN-THE-TRAINER PROGRAMME

5 DAYS (35 HOURS)

This 5-day interactive Train-the-Trainer programme will empower you with the skills to be a Certified Etiquette and Image Consultant and a subject matter expert in your field! It provides professional instruction with hands-on practices and role plays to prepare you to train others on business etiquette, executive entertaining, professional image and cultural awareness.

my talk

Day 1

Benefits of Etiquette & Protocol Intelligence

Etiquette and protocol intelligence will distinguish you from the crowd. While this unique intelligence alone may not get you anywhere; it will give you an edge that will make the difference between you and another person who is just as smart!

Invitations

  • Things to consider when extending an invitation or accepting an invitation.
  • Protocol to observe when canceling an invitation.

Receiving Lines

  • When is the receiving line important for the host?
  • What should you do at the receiving line?
  • Who should be at the receiving line?

Host Duties

  • Steps to follow when organizing a proper business luncheon, eg. Choosing the restaurant, table, how to greet your guest, how to extend your hospitality, etc.
  • Protocol to observe as the host.

Guest Duties

  • Etiquette to observe to be an appreciative and cooperative guest.

Seating Guidelines

  • How to seat all your guests correctly at a business meal.

Taking your seat and napkins

  • The proper way to approach your seat and taking the exit.
  • The correct way to pick up your napkin and where to position it between meals and after meals.

Host and Guest-of-Honour duties

  • Types of formal toasting by the host.
  • When should the formal toasting be done?
  • When should the guest-of-honour return the toasting?

Toasting

  • How to do a proper and good toast?

Posture at the table and excusing yourself

  • Correct posture at the table for American and Continental styles of dining.
  • Protocol to observe when excusing yourself

Styles of eating

  • 2 universally accepted styles of eating – American and Continental.

Silverware savvy

  • The correct way to secure your knife, fork and spoon.
  • Correct ways of placing your silverware when you are cutting the food, eating the food, resting or after the meal – American and Continental styles.
  • Handling the silverware for a very formal business meal.

Place setting maps

  • Formal place settings for 4 & 6-course meals.

Dining Do’s and Don’ts

  • Etiquette to observe at dining table.

Eating various foods

  • Ways of eating various types of foods.

Chinese Dining Etiquette

Day 2

Eye Contact / Eye Signals

  • Various eye signals for business and social environment.
  • How to maintain correct eye contact.

How to make an entrance and leave a lasting impression

  • How to make an effective entrance when attending a function.
  • How to make your presence known and leave a lasting impression.
  • How to prepare yourself before the function.

Improve Mingling Proficiency

  • How to improve your small talk ability.
  • Subjects for small talk.
  • How to enter and exit from a group of strangers who may be your potential clients.
  • Positive and negative body language.
  • Deportment and posture.

Handshaking

  • Various ways of handshaking that reveals your personality.
  • Power points for handshaking.
  • International ways of handshaking.

Introductions

  • How to introduce yourself with confidence and authority.
  • Protocol for business introductions.
  • Formulas for proper formal and informal introductions.

Forms of Address

  • How to address the President, Chief Justice, diplomats, etc.

Remembering Names

  • Formulas for remembering names.

Business Card Protocol

  • How to present the business card.
  • How to make your business card an effective visual communications package.

Day 3

The image you project will be the “first impression” given to the customers / clients / business partners.  Having the right image will impress them and draw their attention right away, melting any of their apprehension and meeting their expectations.

Part One: Fashion Sense

  • Your Image is Showing
    • First impressions are lasting impressions
  • Plan your Career Wardrobe
    • Basic Career Wardrobe
      • Traditional Business Attire for Men / Women
      • Combining ties, shirts, pants, suits for maximum visual impact
      • Clothes to suit different women body proportions
      • Guidelines on shoes, socks, belts, watches, handkerchiefs, briefcases and other accessories for Men
      • Guidelines on shoes, pantyhose, jewellery, belts, briefcases and other accessories for Women
  • Dress Codes
    • Formal and Informal Dressing
      • White Tie
      • Black Tie
      • Black Tie Preferred / Optional / Invited
      • Formal / Informal

Part Two: Personal Grooming

  • Detailed descriptions for improved look:
    • Hair
    • Hair color
    • Teeth
    • Hands and Nails
    • Skin Care
    • Fragrance

Part Three: Colors

  • Psychological Association of Colours
  • Colour Tips to help you project your professional image
  • Selecting the right colours for you
  • Colour Coordination
  • Guiding principles to harmonizing colors
    • The Color Wheel
  • Colour to project professionalism and confidence

Part Four: Individual Body Analysis (for ladies) and Colour Analysis (for all)

(colour charts will be given to participants)

Day 4

Techniques on being a Great Presenter

  • How to prepare and rehearse
  • Knowing your audience
  • Non-verbal and verbal skills checklist
  • Methods of presentation
  • Professionalism on stage
  • Qualities of spectacular speakers

Techniques on training children, teenagers and adults

  • Differences between training children, teenagers and adults
  • Techniques on being an effective and professional trainer

Day 5

  • Live Presentation with Video Recording and Feedback
  • Presentation of Train-The-Trainer Certificates