The Do's & Don'ts of Business Meals - Gleason, Jerry
12,99 €
inkl. MwSt.

Versandfertig in über 4 Wochen
  • Broschiertes Buch

Don't be embarrassed at an important business meal. Know how to handle yourself at any lunch or dinner associated with a job interview. In The Do's & Don'ts of Business Meals Jerry Gleason focuses on business networking and business meals. It's intended for recent college graduates (or anyone who needs to bruch up on the etiquette of business meals and networking). Written in a no-nonsense style, it includes a comprehensive array of topics, with quick bullet points arranged under the topics. It discusses virtually every topic imaginable including how to handle a reception or cocktail hour,…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
Don't be embarrassed at an important business meal. Know how to handle yourself at any lunch or dinner associated with a job interview. In The Do's & Don'ts of Business Meals Jerry Gleason focuses on business networking and business meals. It's intended for recent college graduates (or anyone who needs to bruch up on the etiquette of business meals and networking). Written in a no-nonsense style, it includes a comprehensive array of topics, with quick bullet points arranged under the topics. It discusses virtually every topic imaginable including how to handle a reception or cocktail hour, types of business meals, place settings, the responsibility of a host,and how to behave at the table. All-in-all, it's everything you need to know to look your best in a networking situation or business meal. It features 5 line drawings by Phil Marden, a long-time illustrator for the NY Times.
Autorenporträt
Jerry Gleason was an Acquisitions Editor at McGraw-Hill Publishing Company where he often had to take authors to lunch or dinner at the finest restaurants in New York. He started his own company in 1987 and often had to conduct business and negotiate multi-million dollar deals over lunch or dinner. Jerry also writes for the Culinary Institute of America and Pearson Prentice-Hall. He is currently working on the fourth edition of "Introduction to Culinary Arts," a high school textbook for Culinary students.