Topic: The Importance of Restaurant and Culture General Purpose: To Enlighten Specific Purpose: To enlighten my viewers on various ways on how to keep their bodies health by eating healthy and keeping with the cultural needs (Mack, 2005). Thesis: Culture and restaurant are some of the key issues in our day to day life that plays a vital part that keeps one healthy and informative. Rebecca L. Spang argues that, “Why are there restaurants? Why would anybody consider eating to be an enjoyable leisure activity or even a serious pastime?” To find the right insights fellow us we explore the reality behind it (Spang, 2001). A. Introduction a. Attention Getter:  One of the key ways in which an organization can set and strengthens its brand is via culture. The mode upon which a company behaves and the values it portrays speaks volumes as to the kind of strategy and the operations that brings out the brand is a true promise of reality. How many are willing to enjoy a meal at any restaurant or those who are keen to look at the mode of operations and food served in a restaurant before eating? (Civitello, 2008). B. Reason to listen: Culture is an outstanding and key aspect in the restaurant industry, therefore it enables one to derive various ways to improve livelihood by eating quality food and brands that sustain long life (Fine, 2009). C. Credibility Declaration: a. We are so proud of discussing a topic on culture and restaurant, this is because I personally I have been so passionate about it since my early ages and we have proper understanding of its importance (Freedman, 2007). b. We have researched on the topic heavily on food that taste good, the best brands and the various modes on how to improve it. D. Preview of the Key points a. Keep watch on the body language as this initiates and sends signals whether you are listening or not. b. Tell a story that relaxes the minds of the people. c. Come up with question, ask and try to say the last individual’s in rejoinder. d. Do away with distractions. e. Be kindhearted in a manner that you go low as understanding those unspoken words. f. Be positive and attentive in listening. g. Do a perfect practice. h. Uphold an eye contact to proof your confidence concerning what you are discussing. i. Avoid talking of other people as this would mean been disrespectful. j. Be brief when talking but keep in mind the intended message is passed. E. Speech Presentation; how to present a. First, I will commence by describing the Importance of eating the ‘good food’ from the best restaurant and expound more on the thesis. b. Secondly, I will take time to discuss on the vital need of consuming healthy foods and the various ways in which you can improve your dietary needs (Cho, 2010). c. To sum them all, come up with an epic conclusion sidelining the main points. F. Conclusion a. I will enumerate all the key points that describe the need to have restaurants that observe high discipline in the preparation ...

1. Topic: The Importance of Restaurant and Culture
General Purpose: To Enlighten
Specific Purpose: To enlighten my viewers on various ways on
how to keep their bodies health by eating healthy and keeping
with the cultural needs (Mack, 2005).
Thesis: Culture and restaurant are some of the key issues in our
day to day life that plays a vital part that keeps one healthy and
informative. Rebecca L. Spang argues that, “Why are there
restaurants? Why would anybody consider eating to be an
enjoyable leisure activity or even a serious pastime?” To find
the right insights fellow us we explore the reality behind it
(Spang, 2001).
A. Introduction
a. Attention Getter: One of the key ways in which an
organization can set and strengthens its brand is via culture. The
mode upon which a company behaves and the values it portrays
speaks volumes as to the kind of strategy and the operations that
brings out the brand is a true promise of reality. How many are
willing to enjoy a meal at any restaurant or those who are keen
to look at the mode of operations and food served in a
restaurant before eating? (Civitello, 2008).
B. Reason to listen: Culture is an outstanding and key aspect in
the restaurant industry, therefore it enables one to derive
various ways to improve livelihood by eating quality food and
brands that sustain long life (Fine, 2009).
C. Credibility Declaration:
a. We are so proud of discussing a topic on culture and
restaurant, this is because I personally I have been so passionate
about it since my early ages and we have proper understanding
of its importance (Freedman, 2007).
b. We have researched on the topic heavily on food that taste
good, the best brands and the various modes on how to improve
it.
D. Preview of the Key points

2. a. Keep watch on the body language as this initiates and sends
signals whether you are listening or not.
b. Tell a story that relaxes the minds of the people.
c. Come up with question, ask and try to say the last
individual’s in rejoinder.
d. Do away with distractions.
e. Be kindhearted in a manner that you go low as understanding
those unspoken words.
f. Be positive and attentive in listening.
g. Do a perfect practice.
h. Uphold an eye contact to proof your confidence concerning
what you are discussing.
i. Avoid talking of other people as this would mean been
disrespectful.
j. Be brief when talking but keep in mind the intended message
is passed.
E. Speech Presentation; how to present
a. First, I will commence by describing the Importance of eating
the ‘good food’ from the best restaurant and expound more on
the thesis.
b. Secondly, I will take time to discuss on the vital need of
consuming healthy foods and the various ways in which you can
improve your dietary needs (Cho, 2010).
c. To sum them all, come up with an epic conclusion sidelining
the main points.
F. Conclusion
a. I will enumerate all the key points that describe the need to
have restaurants that observe high discipline in the preparation
and serving of good food (Mason, 2004).
b. An eye catching conclusion with interesting insights.
Work Cited
Cho, L. (2010). Eating Chinese: Culture on the menu in small
town Canada. Toronto: University of Toronto Press.
Civitello, L. (2008). Cuisine and culture: A history of food and
people. Hoboken, N.J: John Wiley.
Fine, G. A. (2009). Kitchens: The culture of restaurant work.

3. Berkeley, Calif: University of California Press.
Freedman, P. H. (2007). Food: The history of taste. Berkeley:
University of California Press.
Lobel, C. R. (2015). Urban appetites: Food and culture in
nineteenth-century New York.
Mack, G. R., & Surina, A. (2005). Food culture in Russia and
Central Asia. Westport, Conn: Greenwood Press.
Mason, L. (2004). Food culture in Great Britain. Westport,
Conn: Greenwood Publishing Group.
Spang, R. L. (2001). The invention of the restaurant: Paris and
modern gastronomic culture. Cambridge, Mass. [u.a.: Harvard
Univ. Press.
PERSUASIVE SPEECH OUTLINE
COMMUNICATION 103
The purpose of this outline is to help you organize your
thoughts and ideas into a persuasive speech. It will help you
arrange and format your main points and sub-points so that your
speech motivates your audience to think or act in a specific
manner. Your Persuasive Speech Outline is worth 50 points.
Your outline should be typed, double-spaced, 12 point font, and
follow Small Section directions. You should follow the Stock
Issues format for organizing a persuasive message explained on
the next page and in the Chapter 15 PP. It should be written in
APA format and have a minimum of 8 references; those
references should be typed and listed in APA format on a
separate page. Be sure to print and attach the Persuasive
Speech Outline Grade Sheet to the front of your outline on its
due date. BE SURE TO READ ALL 5 PAGES OF THIS
HANDOUT!! Page 2 is very helpful in understanding Stock
Issues.
Your outline should be clean and easy to read/follow. I will
grade your outline for both content and format. I will grade

4. what you say, how you organize what you say, and also your
grammar, spelling, and punctuation (G/S/P). I will grade how
you use evidence and implement it into the outline. I will
evaluate how persuasive you are using ethos, pathos, and logos
to make your argument. I will also grade how closely you
follow proper outline format and subordination. (Do your main
points align? Are your sub-points consistent?) I will review
that all 8 references are listed in-text as well as on the reference
page. It is a full sentence outline so that I can read what you
will present to the class on your speech day.
A title page is not necessary. This outline is graded for both
content and format. I will mark down for grammar, spelling,
and punctuation mistakes. I will evaluate the main points you
make in your outline, how you support your main points with
evidence/examples (sub-points), and I will grade how you say it
(G/S/P). See Chapter 15 of our book and our Large Lecture PP
for Chapter 15 for more information. You should always
proofread your assignment at least twice- once for content and
once for format. Remember that proofreading can only improve
your grade.
Additional Information:
· Follow the Stock Issues format of 1) Problem, 2) Causes or
Barriers, 3)
Solution
· Your solution must have an action step that the class can do on
their own
· Make your information understandable and interesting to the
audience

5. · Include appropriate and not overwhelming evidence and
information
· A list of References must be turned in with the outline in APA
format
In this outline, you will learn the following Student Learning
Objectives:
1. Generate a well-reasoned, persuasive argument for this
audience.
2. Assess the strength of relative arguments and supporting
evidence.
3. To develop a theoretical framework to the persuasive public
speaking process (Stock Issues).
4. Make connections between the material and your own lives
and experiences.
5. To think critically about how to narrow a topic and present a
quality speech.
6. To competently create and deliver a professional, persuasive
presentation.
7. To gain public speaking experience with effective use of
presentation aids.
8. To create a persuasive message on a relevant, current events
topic.
9. To utilize rhetorical proofs as a means of persuasion (ethos,
pathos, logos).

6. Persuasive Speech Outline: Stock Issues
I. Introduction
a. Attention Getter
b. Reason to Listen
c. Speaker Credibility
d. Thesis Statement
e. Preview your Main Points
II. Body
a. Main Point 1: Establish the problem, the harms, or the
significance to change.
This stage arouses people’s interest and sparks their desire to
listen. You should describe the issue by answering the
following types of questions (these questions are simply meant
to help you brainstorm and serve as a guide; you may have
additional information or may not need to cover each and every
question):
· Make the topic personal or relevant to the audience.
· Please Listen to me!
· What is the issue? Describe the problem with details,
examples, citations.
· Why is this issue significant? Something must be done!
· Why is there a need to listen to you? Why is there a need to
change?

7. TRANSITION
b. Main Point 2: Causes or Barriers
Describe the causes that created this problem or that stand in
the way of this problem being solved. How did we get to this
point? How did it get this bad? Identify the source of this
problem. Where did it happen first? Why?
· Explain the reasons we are dealing with your topic.
· Why is this still a problem? Why hasn’t it been solved
already?
· Who is responsible for this problem?
TRANSITION
c. Main Point 3: