International Etiquette：An etiquette guidance to cultivate a professional image and an elegant life

　　The author has been conducting "International Etiquette" course in English for several years across various universities. Her extensive teaching background and dynamic instructional approach have made this course a popular option among students. This book is particularly tailored for English educators aiming to introduce EMI courses in educational settings. For students, studying "International Etiquette" in English not only enhances their language proficiency but also equip them with comprehensive understanding of various international etiquette practices.

　　Leveraging her extensive background as a flight attendant and a professional hotel service training instructor, the author brings a wealth of experience to this book. Additionally, her certification as a wine educator further enriches its content. As a result, this book integrates the etiquette insights from the aviation, hotel, and wine industries, catering to a diverse range of interests.
This book is also highly recommended to use it in complementary with its Chinese version.
 

作者簡介

Author∕Translator
Lydia, Jui-Chih Peng

　　Lydia, Jui-Chih Peng is an adjunct assistant professor, She earned her Ph.D in Human Resources Management from National Changhua University of Education, an MA in Hospitality Management from Tunghai University and Bachelor’s degree in Health and Nutrition Management from Taipei Medical University.

　　Before entering the field of academia, Lydia worked with 3 airlines: Northwest Airlines, Cathay Pacific Airways and United Airlines. Her roles included Flight Attendant, Chief Purser, and Japanese Interpreter. She is currently teaching at National Chung Hsing University, National Changhua University of Education, and Feng Chia University.

　　She is also frequently invited to enterprise, government unit and various clubs, her expertise encompasses International Etiquette and Professional Image, Business Etiquette, Hotel Service Personnel Training, and Wine Etiquette, she holds WSET Level 2 certification, and has served as a judge in the national sommelier competition.

Translator
Kathlene, Hsin-Chi Chang

　　Hsin Chi Chang, known as Kathlene Chang, embarked on a journey that led her from her educational roots in Singapore, where she progressed from primary school through junior college. Upon completing her junior college education, she returned to Taiwan for university studies.

　　Languages have always intrigued her, and her passion for learning them has blossomed. Fluent in both English and Chinese, she has also delved into Tagalog and German, adding an extra layer of cultural understanding to her linguistic repertoire.

　　Beyond the world of languages, her interests extend to the realm of sports. Running, in particular, captivates her, and she finds herself participating in road runs frequently. But it's not just about physical challenges; She has equally driven to explore the world around her. Whenever the opportunity arises, she embarks on solo travels, firmly subscribing to the notion of "living a life you won't forget."
 

Contents

FORWARD i
Author's Preface ( from Chinese edition)  iii
AUTHOR'S PREFACE   vii

Part 1  Etiquette Introduction  1
Chapter 1  Etiquette Introduction  3
Definition and Categories of Etiquette  4
The origin and history of international etiquette  8

Chapter 2  Why the need to learn international etiquette?  13
Why do we learn about international etiquette?  14
Difference in etiquette among various countries  18
Etiquette trend  24

Part 2  Dining Etiquette  29
Chapter 3  The Connotation of Dining Etiquette  31
Factors Contributing to the Formation of International Cuisine  32
Types of Dining  43

Chapter 4  Fine Dining  51
Chinese Dining Etiquette and Table Setting  52
Japanese Dining Etiquette and Table Setting  60
Western Dining Etiquette and Table Setting  64
Seating Arrangements in Dining Etiquette  73

Chapter 5  In-Flight Dining  83
The history of In-Flight Dining  85
Catering service in the cabin   91
Dining etiquette in the cabin   99

Chapter 6  Types of Religion and Dining Etiquette  111
Christianity  113
Islam  118
Hinduism  124
Buddhism  128

Part 3  Culture and Etiquette of Wine and Drinks  133
Chapter 7  Scene of Food and Wine  139
Different types of alcohol beverages  142
Exotic food and wine culture  148
Michelin Guides rating system  152

Chapter 8  The Art of Wine  155
Wine introduction  156
Wine Varieties and Brewing  172

Chapter  9  Wine Tasting  183
Wine tools   184
Wine Tasting  193

Part 4  Transportation Etiquette  207
Chapter 10  Public transportation Etiquette  209
Car ride etiquette   210
Etiquette for new form of transportation  215
Travel Etiquette   220

Chapter 11  Airplane Etiquette  233
The process of taking a plane  235
Boarding etiquette   241

Chapter 12  Airlines Crew Preparation and Etiquette  253
Preparation while schooling  254
Aviation Interview Response  275

Part 5  Hospitality Etiquette  283
Chapter 13  Accommodation Etiquette  285
International Hotels  287
Japanese hotels  294
Bed and Breakfasts and huts   297
New Type of Accommodation - Airbnb  298

Chapter 14  Basic Competency and Etiquette for Hotel Personnel  301
Basic Competency of Hotel Personnel  302
Hospitality Etiquette for Guests from Different Countries  319