HRM546: HUMAN RESOURCE DEVELOPMENT DESIGN DOCUMENT FOR TRAINING PROGRAM TABLE ETIQUETTE SCOPE OF PROJECT Goal The

students will be able to apply the knowledge about table etiquette for their future. Audience Students of OMB55D Design time and checkpoints We take about one month to develop the training program from the planning phase until the implementation phase (the actual day). The Project Manager will ensure the task need to complete before the date of training. Length of the course It will take about two hours to accomplish the training program. DELIVERY Content This training program will cover all the steps involve in table etiquette and also introduce the dos and the donts during eating variety of foods. Method The methods that will be use in this training program are lecture, demonstration and role play. Training time This training program will be held on November 2011.

Problems and opportunities 1. Problem in terms of getting the material and equipment used for the training program. 2. Audience dislikes and do not apply the knowledge about table etiquette in the future. OBJECTIVES 1. Demonstrate the proper manner in dining hall. 2. To give and share knowledge regarding to the table etiquette. RESOURCES The cost involve in conducting this training program will be estimate around RM100 for buying foods. The equipment will be lend by Pendeta Caf. WHO IS INVOLVED 1. The Trainers: Nazratul Ikma binti Mohamad Azhar Nor Alya Asna binti Yahya Nor Asiah binti Ahmad Shubhi Norfarah Waheda binti Yusoff Nur Farahien binti Abd Rahman

2. The Trainees: Students of OMB55D TOPICAL OUTLINE All trainees will be introducing with the variety of cutleries that will be use during the training program. They will gain knowledge about the proper manner during this session.

ADMINISTRATION AND EVALUATION 1. Project Manager: Nor Alya Asna binti Yahya 2. Assistant Manager: Nazratul Ikma binti Mohamad Azhar 3. Finance Manager: Nor Asiah binti Ahmad Shubhi 4. Logistic Bureau: Norfarah Waheda binti Yusoff 5. Foods and Beverages Bureau: Nur Farahien binti Abd Rahman At the end of the training program, we will distribute the evaluation form to the audience.

DETAILED LESSON PLAN Course title: Conducting A Table Etiquette Lesson title: Using the cutleries and proper dining etiquette Lesson length: 2 hours Learning objectives: 3. Demonstrate the proper manner in dining hall. 4. To give and share knowledge regarding to the table etiquette. Target audience: Students of OMB55D Prerequisites: Trainee: Students Instructor: Familiarity with table manner and using the variety of cutleries. Room arrangement: Fan-type Seating Materials and equipment needed: Tables, chairs, cutleries, and napkin Evaluation and assignments: Role-play (Conducting Table Etiquette) Comment: Evaluation form to be distributed one week prior to session Sample Lesson Overview 8.30 A.M. 9.00 A.M. 9.15 A.M. 9.45 A.M. 10.15 A.M. Setting up seating arrangement Introduction Demonstration using cutleries Role plays Wrap-up (question and answers)