Jordan Restaurant Association Concludes Etiquette and Protocol Training Course

The Jordan Restaurant Association (JRA) has successfully concluded an intensive training course titled "Etiquette and Protocol in Dealing with Restaurant Patrons." The course, held on the 23rd and 24th of this month, aimed to enhance the competencies of workers in the sector and improve the levels of service provided to visitors of tourism restaurants.

The course was inaugurated by Ms. Eliana Ja'neni, General Manager of the JRA, who emphasized the importance of such training programs in elevating the quality of services and enhancing the visitor experience in Jordanian restaurants. She stressed that investing in the development of human resource skills is the cornerstone of advancing services in tourism restaurants, noting that the association places the development of workers at the forefront of its priorities and continuously seeks to launch quality training initiatives that enhance their capabilities and align with the highest international standards.

The course was facilitated by consultant and training expert Mr. Laith Al-Alami, who shared his specialized expertise and knowledge in the field of professional etiquette and protocol in the hospitality sector. The course witnessed broad participation from representatives of various tourism restaurants, which contributed to enriching discussions and exchanging practical experiences among participants.

In line with the association's commitment to the comprehensiveness of etiquette concepts, the course hosted media personality and human rights activist Mr. Rami Zalloum, a specialist in the rights of persons with disabilities. He presented a special session entitled "Etiquette in Dealing with Persons with Disabilities," highlighting the importance of awareness and professionalism in providing services to this important segment of society.

Ms. Aya Al-Momani, Public Relations and Social Media Officer at the association, delivered a session addressing the importance of emotional intelligence and its role in enhancing adherence to etiquette when dealing with restaurant patrons. She also reviewed mechanisms for coping with pressure and stress at work, such as deep breathing and meditation techniques, and strategies for responding to stressful situations, with practical applications based on the participation of restaurant workers in attendance.

This course is part of a series of training activities implemented by the Jordanian Restaurants Association aimed at developing the capabilities of employees in member restaurants and keeping pace with the latest developments in the world of hospitality. This activity fulfills the objectives of the Human Resources and Training Department at the association, which continuously works to communicate with establishment owners to identify their training and employment needs and design programs that meet these needs.