Programme Wednesday
09.00 hrs Arrival of the participants
09.15 hrs Welcome, by Jean Paul Wyers (Founder and Executive Director of Protocolbureau)
09.30 hrs Introduction to protocol, by Jean Paul Wyers
- What is protocol? What is the difference between protocol and etiquette?
- Why do organisations need protocol; examples of lack of protocol on YouTube.
- How is the protocol influenced by the Coronavirus pandemic? How to execute the protocol while social distancing?
10.00 hrs Strategic protocol, by Jean Paul Wyers
- Introduction to strategic protocol: What is strategic protocol? What is the goal of protocol? How can protocol contribute to the goal of an organisation?
- Discussion.
11.00 hrs Break
11.15 hrs The method of protocol, by Jean Paul Wyers
- The basics of protocol: precedence of officials, application of protocol (welcoming, greeting, escorting, seating, saying farewell) and the use of echelons.
- Applying the method of protocol in several real-life business cases: formal dinner, high-level conference, bilateral meeting, award ceremony, public/private sector-meeting.
13.00 hrs Luncheon
14.00 hrs The method of protocol (continue)
15.00 hrs Networking and politesse, by Diana Mather (former BBC newsreader, The English Manner)
- Introducing clients, colleagues and VIPs.
- Small talk to big talk.
- Cultural differences in introductions.
- Working the room.
- Presence and deportment.
- What to do when you forget their name.
16.00 hrs Break
16.15 hrs Using modern protocol to manage networking events, by Jean Paul Wyers
- Why are relationships and networks important? Why are organisations not successful without knowing the right people?
- What is the role of protocol in building networks?
- How to organise effective networking meetings.
17.15 hrs Personal presentation and speech coaching, by Diana Mather
- Breathing techniques.
- Speaking volume, use of voice.
- Posture.
- Authenticity.
- Non-verbal communication.
19.00 hrs Presentation of the real-life business case: the etiquette dinner
- What are the tasks and responsibilities of the participants in preparation of and during the dinner?
- How to use the theory of this training in this business case?
The participants will be responsible for the organisation of and hospitality during the etiquette dinner. This business case is meant to apply the theory of the training.
19.30 hrs End (participants continue working on the business case, if needed)
Programme Thursday
09.30 hrs The implementation of protocol at high-level events, by Isabel Amaral (the most renowned Portuguese expert on corporate image and protocol)
- The key questions in events management.
- The importance of an itinerary, checklists and briefings.
- How to write formal invitations, common forms of address (exercise).
- RSVP and follow-up.
- How to write a protocol script for a high-level event (exercise).
11.30 hrs Break
11.45 hrs Managing high-level events with ushers during the Coronavirus pandemic, by Jean Paul Wyers
- Social distancing while welcoming guests and coordinating the greeting procedures.
- How to manage seating arrangements and other aspects of a high-level events while respecting the new safety rules.
The ushers are the protocol officers of Protocolbureau who provide assistance at official events, ceremonies, gala’s and international conferences. Ushers welcome, escort, register and seat the guests and dignitaries. This training is based upon the renowned training programme of the ushers.
13.00 hrs Luncheon
14.00 hrs Other forms of protocol, by Bengt-Arne Hulleman (Executive Director of Protocolbureau and former Head of Protocol of the International Criminal Court)
- Gift giving.
- MOU’s.
- Ceremonial protocol.
- Protocol & speeches.
- Forms of address.
- Decorations.
- Dignitary security.
15.00 hrs Formal dining, by William Hanson (Executive Director of The English Manner)
- Introduction to etiquette: Why table manner matter?
- Toasts & speeches, polite table talk, interacting with staff.
- Dress codes for formal dinners (White Tie, Black Tie, lounge suits).
- Dining in clients’ houses (hostess gifts, obeying house rules, etc.).
16.00 hrs Break
16.15 hrs Participants prepare for the real-life business case
- Script.
- Seating arrangement.
- Arrival and greeting of the guests.
Programme Thursday-evening
19.00 hrs Arrival of the guests, start of the formal dining training by William Hanson, first course
20.15 hrs Changement
20.45 hrs Guests are seated, main course
21.30 hrs Coffee
22.00 hrs End
During the etiquette dinner William Hanson will discuss:
- Styles of service (butler service, silver service, plated service & buffets).
- The place setting – navigating your way. Tools of the table (flatware, glassware, cutlery & linens). International variations on Western table settings (British, American, European). How to hold correctly cutlery & glassware?
- Common mistakes and slip-ups. Tricky foods (how to eat burgers, caviar & kebabs politely).
- Unfamiliar cuisine or an inedible meal. Customs & nuances around the world.
- Napkin etiquette.
- Alcohol awareness, excusing yourself, mobile phones, smoking.
- Taking your leave.
Programme Friday
09.30 hrs Evaluation of the real-life business case, led by Jean Paul Wyers
11.00 hrs Introduction to cross-cultural management, by Isabel Amaral
- What is culture: three misconceptions about culture.
- Cross-cultural communications in events.
- Main culture barriers in international events.
- Style of communication (exercise).
- How to anticipate the cultural collision and achieve intercultural competence (exercise).
13.00 hrs Luncheon
14.00 hrs Multilateral and international protocol, by Bengt-Arne Hulleman
- United Nations protocol.
- NATO protocol.
15.00 hrs Break
15.15 hrs Protocol at the European Union, by François Brunagel (former Head of Protocol of the European Parliament)
16.30 hrs Closing: certificate ceremony
17.00 hrs End
Keep on reading: practical information (register)
