by Ivan Kurt M. Monasterial

The Office of International Linkages (OIL) serves as the pivotal link between the university and various global engagements, participating in a multitude of formal functions. In light of the escalating demand for its presence at both local and international events in 2024 and the ensuing years, OIL recognized the significance of refining its dining etiquette skills. To address this need, OIL proactively engaged in a comprehensive Dining Etiquette Training session, expertly conducted by Professor Mary Anne Ramos-Tumanan from the esteemed College of Home Economics.

The OIL Staff with Professor Tumanan-Ramos and her spouse, Chef Ramos-Tumanan.

Professor Ramos-Tumanan, with a distinguished career spanning 25 years as a professor in hospitality, brings a wealth of experience to the training. Her expertise extends beyond the classroom, encompassing extensive research initiatives conducted during her doctoral studies abroad. Notably, she conducted research in various international institutions, including the University of Waikato in New Zealand. Her doctoral research delved into the intricacies of tourism impacts on both residents and tourists within UNESCO World Heritage Sites in China, specifically Hongcun, Xidi, and Nanping villages. This six-month immersive study explored the dynamics of place attachment and meaning in the context of tourism.

The OIL Staff participating in the application activities

Professor Ramos-Tumanan’s academic accomplishments include a Doctor of Philosophy in Tourism Management and a Masters in Foodservice Administration. Her commitment to excellence and her deep understanding of the nuances of hospitality make her a valuable resource in enhancing OIL’s ability to navigate formal events, particularly those involving networking over meals. OIL is poised to leverage this training to elevate its presence and conduct at upcoming events, fostering stronger connections on both the local and international stages.

The OIL staff was trained on 3 fronts: (1) The fundamental basics and importance of dining etiquette, (2) dining silverware, chinaware, and holloware, and (3) proper dining etiquette. The staff were also given the opportunity to set the table and to taste the meals prepared by Professor Ramos-Tumanan as a culminating activity.