Students in the Employee Planning, Recruitment and Selection class faced a five course meal as part of their class.
Dr. Malcom Coco, professor in the College of Business, allowed students an opportunity to apply what they’ve learned in his Employee Planning, Recruitment and Selection class through partnering with Jenifer Ellison, Director of Events and ACU Dinning services on Thursday for an etiquette dinner.
Students ate a five course meal served in the President’s Dining Room. It included, a tomato basil soup with puff pastry as an appetizer, chicken involtini with basil orzo and glazed carrots as the main course. A sponge sugar cake with macerated oranges and citrus pastry cream was served for dessert. Ellison educated students on dining etiquette skills throughout the dinner.
Ellison has taught lessons in Coco’s class earlier in the semester and has also conducted several seminars with departments on campus educating students and faculty on proper etiquette.
“This dinner was a graduation for my class in a sense,” Coco said. “The last part of the course is over the employee selection process, and part of selection process depends on how well you conduct yourself in business setting with a prospective employer. The intent of the class is to educate students on business dining and etiquette so that they can make a good impression and get the job. Bottom line, I want to make our students more competitive in job hunt.”
Ellison discussed the importance of first impressions and proper etiquette.
“Especially in business interviews with bosses or perspective employers, people are constantly analyzing you. Having good manners and proper edict is essential, especially in job market today when it’s especially competitive,” Ellison said. “Any edge is super important.”
Coco said a large part of finding a job is in how students network with others.
“You never know when at dinner, someone who could provide a job or contact for you could be there and they notice at table what your manners are like,” Coco said. “First impressions are so very important.”
Ellison said students are never too old to learn proper etiquette.
“Edict is lost art today. Most families don’t teach these skills anymore, but employers and businesses expect you to know them. We feel like this is a great opportunity to reinforce some of what they may or may not have learned at home.”
Coco plans on having an etiquette dinner every semester for his Employee Planning, Recruitment and Selection students in hopes that the skills attained in these lessons will grant them a competitive edge when applying for jobs.