Jignesh r solanki's document discusses business etiquette. It covers topics like introductions, handshakes, business dressing, dining etiquette, and toasting. The document emphasizes that etiquette helps build rapport, trust, and a comfortable work environment. Following social conventions and etiquette can provide advantages in business and make interactions more pleasant.

1. NAME :- Jignesh r solanki
PARUL UNIVERSITY

2. Success in business requires preparation hard work and
determination even after putting toghethar the perfect
preparation you may still lose the business because
you did not attend to the important details of
business etiquette there are many diffrent advantage to
business etiquette that whenlearned become business
tools to use for your career
etiquette is code of behavior that delineates
expectation for social behavior according to
contemporry and converstional norms within society
social convention and all those behavior that make our
intrectaion with other in every possibal situation plesant
and considerate.

3. Objectives
•Understand how etiquette is an advantage in busuness
communication
• learn the norms of introducation greetings and
converstion
•Know how to be groomed and well dressed at work
•Develop the art of business hosting dining and
gifting
•Understand work place manner and etiquette during
business travel

4. What do working executives gain
by etiquette
“ politeness and considwrartion for other is like
investing pennies and geting dollars back ‘’
Etiquette helps in “ self branding ‘’
Etiquette also facilitates the business
environment.when people are comfortable good
will and trust are generated and solve problem
Knowledge and practice of etiquette makes you
self assured and confident because you know how
to act in diverse situation for example :- a business
lunch

5. Sometime etiquette helps in getting past difficult in
situation
Introduction greeting and art of converstion
Dressing and grooming
Hosting dining winning and guest behavior
Office etiquette
Travel norms
Business gift
Cross cultural nunces

6. Handshake and namaste
Shaking hands with your business counterparts
establishes report and is in good form. For
international interaction reserarch hoe that cultur
greets one another professionaly in business as not all
countries see shaking hands as a form respect
In india traditional greeting is the’’ NAMASTE ‘’
Is performed by joining the two palms raising is to
chest level bowing slightly ans saying ‘’ NAMASTE ‘’

7. Me and women alike shuld stand up being introduced
you shuld smile and make eye contact with the person
to women you are being introduced. ‘’ HELLO ‘’ ‘’NICE ‘’
it is better
Age gender and hierarchy ;- play important role during
introduction and greetings
Traditional organazation men and women
-‘’ GOOD DAY MA’AM ‘’
-‘’ GOOD DAY MRS ,ASHA ‘’

8. Person ‘s expertise and job resposibilities
 subordinate to superior
Bachelor to married
Boss to client
Collegegue to female
Male and female
Friend to mother father toghether

9. Hugs and kisses
However in traditional places these forms of greeting
are not appreciated .when you put your cheek next to
the person’s cheek lightly pucker your lips ans kidd
air liss .the hugs is two arm hug reseved for old friend
you have not seen to long time .
Exchange of visiting cards
When traveling to another country print one side of
the card in language of the country where used
.understand card printed on good qulity paper speak
londer than cisiting cards.

10. Dressing and grooming
What is grooming
Importance of personal grooming realation between
personnal appearance and image projection
It is the process of making yourself look neat and
attractive .the things which you do make yourself
and your appearance and pleasant
Grooming and dressing involve all activity that will
make you look smart attractive neat .more secificly a
able groomed business executive has good personal
hyginne and addresis appropriately and official semi
official and social occasion. Business norms and
social conversation difine grooming and dressing

11.  Neatly trimmed hair
Light perfume or cologne
Clean and trimmed fingernalis
Limited jewelry
Concealed tattoos no visible body jewelry
Polished shoes
Stoking without run
Belts on pants socks that match belt color

12. Formal ,semiformal and casual attire ;- diffrent forms of
business dressing
Dress for positon you want not for one you have now you
shuld go for understand elegance .you shuld not wear
releving dresses .low cut blouses see thrugh textile and too
right jeans attract seriousaly attention and people from
taking to work
Footwear and necktie
Men can lace up conservation shoes which are polished and
clean. Shoes with high heels should be avoided shoes
should avoid wearing college of club and advertising your
affilication at work

13. Trouser and shirts
 Both men and women should wear trouser and slacks
that are nearly pleated and presed. Also the inner
wear should never be visible
Office etiquette
 Be self aware use comman sense
 Mind your own business
 Never ever go ever your supervisor head
 keep your germs to yourself
 Treat every employee with the same respect
 Do not post things of an offensive nature

14. Work space etiquette
Doors elevators and escalators
Gender bender
If in a man is in a hurry and need to pass in front he should say
‘’ PARDON ME ‘’ with your permission ‘’ OR ‘’ exuse me.
 Physical contact
 A demand or request for sexual favors
 Sexualy colored remarks
 Showing pornography
 For example :- leering , telling , dirty jokes, making sexual remarks a
Person’s body.

15. Business executives regularly attend formal sit down dinner
freewheeling oficce parties business lunch official responsibility
When eating out invite the guest graciously in writing and well
in advance
Consider the guest taste
Chose a restaurant you know
Invite well in advance
Make it clear if you are or are not the host
Advice guest of what to expect
Reserve a table ahead of time
Reconfirm with your guest

16. Good guests
The guests should not vehemently refuse the courtetesies offerd
by the most . There is subtle understanding between the host
and guest and a lot of nonverble communication convyes what
is needed by the guests
Seating and serving
As soon as you are seated , remove the napkin from the table
,unfold it halfway , and put in your lap with the fold open ends
the table
 Guets of honor
 Female guests
 Make guests
 Hostess
 host

17. Utensils
cups plates glasses and cutlery used during meals are variously
termed as utensils , silverware and flatware .in every culture ,there
is way to lay on the table and use while among
American style and european style
The american custom one uses fork knife and spoon with the
right hand for eting for cutting and food the fork is the left hand
knift in the food
Emily post calls this the ‘’ zind-zing ‘’ style. In european style food
is cut exactly as in thew american style except that once the bite
has been seperated from the whole it is trasformed directly to
the mouth from the downward facing fork by the left it self
Never allow part of the utensil to touch the surface of the table
after you have begun eating.

18. Reading the placement of silverware
the guiding principle is to use silverware from an
outside in approch for example ;- start by using the
knife and fork kept at the outermost position .
During longer waits caused by a diverting twist is the
table conversation place the fork on the left and knife
on the cross pass the place foe a second helping
The finished signal is givan by setting fork and knife
parallel to each other either vertically across the
centre of the plate or digonally .

19. there will be time when you have attined a business
luncheon . According to the university of delaware ,
some tableside manners to practice are not speaking
with your mouth full using your napkin and not
setting bags or briefcases on table
in asian cultures slirping or belching sound
indicate the food is being enjoyed however in globle
in globle work enviorment sound you make while
eating taste all the dishes that are offerd by your
asian hosts

20. Use fingers to remove bred from the serving plate
spearing or eating bread with a fork is wrong .
use the tips of the fingers of the right hand to put
the right head to put mouth the following food food
in to the mouth and avoid lickinng finger afterwarads
Asparagus
Bacon
Cookies
Bread
Corn on the cob
Chips french fries
Small fruits and berries on the stem

21. Buffets and cocktails
Corporates host social events on occasions such as
product launches, publicity, anniversaries, awards,
and ceremonies, where customers, vendors-
clients,and dignitaries are inited.
At the Bar
Passed Tray Food Service
Buffet Table

22. Wining Etiquette
(1) Drinking Rules:-
-Cultivate tast
-Avoid unfamiliar drinks
-Eat food while you drinks
-Sip your drinks
(2) Wines and Cocktails
(3)Serving Wine
(4)Toasting
Culture Lens:-
in japan the glass is never left unfilled,so drinks slowly, and never
pour a drink to yourself. Always allow some-one else to do it for you.Do not
drinks until everybody is served and glasses are raised for a drinking salutr.
Toasting in japanese is called kampai,pronounced “kahm-pie.”

23. THANK YOU