Networking Etiquette Workshop Student Learning Outcomes Report ...

INDIANA STATE UNIVERSITY
CAREER CENTER
Networking & Etiquette Workshops
Fall 2008
Compiled by: Sabrina Wall, Assistant Director
and Cathy McGregor Foster, Associate Director

Fall 2008
Campus Operations Program Proposal: NEW
Goals of program /event – The purpose of the Networking & Etiquette Workshop is to teach
students networking and formal dining skills in preparation for finding jobs and situations which
require formal dining. The students are expected not only to learn these skills, but to practice
them with one another and the hosts.
• The workshop prepares the students and has an educational component taught by
employers and ISU faculty and staff. It is expected that these skills, if used properly, will
make the ISU students competitive with students from other universities. Students also
have the opportunity to meet and network with the employers who have agreed to host the
event.
• It is expected that approximately 400 students will attend between the three workshops.
• Students are required to sign up in person. They can come to the Career Center and
register. Only Neal, Mary, Anna, and Sabrina are allowed to register the students because
payment is involved. Students register by filling out a ticket. Sabrina or Neal then enters
the students’ information into the Career Center database.
Objectives of program /event
• The objective is for students to learn about and improve networking and dining etiquette
skills (more specifically: appropriate attire, handshakes, passing out business cards,
nametags, conversation starters, merging in and out of conversations, and interviewing
techniques).
• We will reach the goals by having the hosts teach the networking skills and giving the
students the opportunity to practice their skills. Sodexho (the catering company) will teach
the dining etiquette, and students are expected to use the etiquette while dining with the
hosts.
Time frame of program / event
• The event will last approximately two and a half (2.5) hours.
• The event will take place on three (3) evenings per semester.
Cost
• The planning of the event is very time consuming for the Career Center staff. The Career
Center staff must register students and hosts, find hosts to participate, go to classes to
explain the event, make reservations, promote the event, etc.
• The personnel required involve all Career Center staff at some point. Sabrina is responsible
for the majority of the organization. Neal, Cathy, and Mary also play a large role. Other
Career Center staff are expected to help on the evenings of the workshop.
• The Career Center must pay $12.00 for any Career Center staff member or host meal
beyond 40. Sodexho pays up to 40 meals for the hosts (10 for each of the four evenings).
Students and departments pay for their own meal. The Career Center must also pay for
thank you’s and gifts for the hosts, give aways for the the students, registration tickets,
promotional items, etc. We are trying to find sponsors to cover some of the costs.

Assessment of program / event
At the end of the event, students and hosts were asked to complete a survey concerning the
NEW. The host evaluations asked for the hosts to evaluate the students based on networking and
dining etiquette skills and confidence. Hosts were asked to base their evaluations on the group as
a whole, rather than each individual student. It also asked for suggestions or comments to
improve the event. The student evaluations asked the students to rank themselves on how they
felt before and after attending the event surrounding networking and dining etiquette skills,
appropriate attire, and confidence. It also asked the students to list three things they learned and
offer any suggestions to improve the event.
The results of the employer survey indicated that overall the employers ranked the students at
4.43, 4.73, and 4.33 for networking skills, dining etiquette, and confidence respectively on a five
point Likert scale with 1 indicating poorly or unsure of their skills and 5 indicating excellent or
very confident of their skills. When asked to rank their own performance the students rated
themselves higher than the hosts rated them in confidence, but lower than the hosts rated them in
networking and dining skills. In comparison to the results from the student survey from the
Spring 2008 NEW, the students at the Fall 2008 NEW rated themselves higher for networking
skills, dining etiquette, and knowledge of dress for success. However, the students at the Fall
2008 NEW rated themselves lower in their level of confidence than the students at the Spring
2008.
The results of the student surveys indicated overall that the students improved in all of the areas
assessed, which included networking skills, dining etiquette, dress for success, and confidence.
Dress for success had the smallest level of improvement, and dining etiquette improved the
greatest.
Students listed general dining skills, business cards, interviewing skills, dress tips, handshaking,
name tag usage, how to introduce themselves, conversation skills, eye contact, general
networking skills, and general etiquette skills as things they learned from the event. Dining skills
were listed the most frequently.
Hosts and students were asked to provide qualitative responses regarding the networking portion,
dining portion, overall administration, and additional comments. The majority of the comments
from the hosts and students for the dining portion, overall administration and additional
comments were complimentary of the program. However, there were slightly more comments
suggesting improvement from the hosts and students for the networking portion than comments
complimenting the program.
Written suggestions from the student and host surveys were taken into consideration and have
been used for possible changes for future Networking & Etiquette Workshops. Based off of the
suggestions from previous semesters, we lengthened the teaching time from 5 minutes per
session to 10 minutes. We still received comments that 10 minutes was too short, but there were
much fewer comments than from the previous semester. However, there were also comments
that 10 minutes was too long. A few students requested additions to some of the material. I will
be adding information regarding some of the questions students had for the future NEW topics.

Some students requested hosts from a larger variety of fields, more specifically aviation or
nursing. This has been a comment in previous NEWs as well. I plan on working with other
individuals in the Career Center in an attempt to attract employers from a larger variety of career
fields. A second issue regarding employers was that a few students felt that some of the
professionals present at the NEW were unprepared, unprofessional, or generally ineffective. This
is a topic that I will consider addressing as employers register for the NEW.
Two other changes may occur in the logistics of the event based off of the suggestions from the
employers. We will make the print on the nametags larger due to a common concern that it was
too small. This semester we posted signs with the dates that each employer would be present for
the NEW for the students to see as they signed up. For the future, I will also announce before the
event what groups the employers will be teaching so if students would like to interact with a
particular host, the student can choose to sit in a group that the employer will be educating.
Summary of program / event
Overall, the event was successful. Almost all of the hosts and students attended. I have some
changes to consider based off of the evaluations from the hosts and students. For that
information, see the above category.

STUDENT LEARNING OBJECTIVES
Networking Etiquette Workshop (NEW)
Student Learning Objectives
Networking Workshop
• Where to appropriately wear a name tag
• How to correctly shake hands
• How to approach people you do not know for social conversation
• How to introduce yourself
• What types of conversation to use in social situations
• To become comfortable in social situations where you don't know anybody
• How to appropriately exit a conversation and enter into another one
• Become able to overcome shyness
• Learn how to engage the maximum number of people at a social event
• How and when to exchange business cards
Dress for Success
• Three different types of appropriate business attire (male and female)
• Interview
• Business Professional
• Business Casual
• How are they connected and/or related
• Accessories
• Grooming
• Appropriateness
• Shoes, belts and purses
• Make up and jewelry
• Appropriate individual expression
Etiquette Dinner
• Become comfortable in a formal dining situation
• Know the critical details of a formal table setting
• Appropriate table passing protocol
• How to effectively communicate with the service staff
• Appropriate food/menu choices
• Appropriate alcohol use
• How to maintain appropriate conversation during the dinner
• Questions
• Involve maximum number of people at the table
• How to handle dinner table “emergencies”

HOST EVALUATION
Networking & Etiquette Workshop
Host/Instructor Evaluation
Please rate the sections according to the following scale using an X in the box. Use the examples as a guide, but feel
free to take into consideration other aspects.
Networking Skills:
After you completed the networking portion, in your opinion how well did the students demonstrate professional
networking skills?
1 2 3 4 5
Poorly
For example: The
students did none of
the following: used
good handshake
techniques, handed out
business cards
correctly, used
conversations
appropriately, and
properly introduced
themselves.
Fairly Well
For example: The
students did some of
the following: used
good handshake
techniques, handed out
business cards
correctly, used
conversations
appropriately, and
properly introduced
themselves.
Excellent
For example: The
students did all of the
following: used good
handshake techniques,
handed out business
cards correctly, used
conversations
appropriately, and
properly introduced
themselves.
Dining Etiquette:
After you completed the dining portion, in your opinion how well did the students demonstrate knowledge of dining
etiquette?
1 2 3 4 5
Poorly
For example: The
students did none of
the following: used
appropriate
conversation, became
familiar with table
setting, correctly
passed items, and used
utensils.
Fairly Well
For example: The
students did some of
the following: used
appropriate
conversation, became
familiar with table
setting, correctly
passed items, and used
utensils.
Excellent
For example: The
students did all of the
following: used
appropriate
conversation, became
familiar with table
setting, correctly
passed items, and used
utensils.
Confidence:
After you completed the entire workshop, in your opinion and having limited time with students, how confident do
you believe the students are regarding their professional networking and dining etiquette skills?
1 2 3 4 5
Unsure of their skills
For example: The
students did not appear
comfortable with
discussions while
networking or while in
a dining situation.
Fairly confident of
their skills
For example: The
students appeared
somewhat comfortable
with discussions while
networking or in a
dining situation.
Very confident of
their skills
For example: The
students appeared very
comfortable with
discussions while
networking and in a
dining situation.
Please turn over.

Additional Questions:
Any comments/suggestions regarding the networking session (topics, structure, timing, etc.).
Any comments/suggestions regarding the dining etiquette session (topics, structure, timing, etc.).
Any comments/suggestions regarding the administration of the program (assignments, instructions, etc.).
Any further comments.
Thank you for your feedback!

HOST EVALUATION
Monday, November 3, 2008
This chart summarizes the results from the host evaluations quantitatively assessing the students’
networking skills, dining skills and confidence for the NEW on Monday, November 3, 2008.
Seven out of eight (or 88%) of the hosts who attended on Monday responded to these questions.
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
Monday Hosts
4.57
4.29
4
Networking Dining Confidence
Monday Hosts

HOST EVALUATION
Tuesday, November 4, 2008
This chart summarizes the results from the host evaluations quantitatively assessing the students’
networking skills, dining skills and confidence for the NEW on Tuesday, November 4, 2008.
Eight out of eight (or 100%) of the hosts who attended on Tuesday responded to these questions.
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
Tuesday Hosts
4.5 4.63
4.25
Networking Dining Confidence
Tuesday Hosts

HOST EVALUATION
Wednesday, November 19, 2008
This chart summarizes the results from the host evaluations quantitatively assessing the students’
networking skills, dining skills and confidence for the NEW on Wednesday, November 19, 2008.
Four out of eight (or 50%) of the hosts who attended on Wednesday responded to these
questions.
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
4.5
Wednesday Hosts
5
4.75
Networking Dining Confidence
Wednesday Hosts

HOST EVALUATION
Three Day Summaries
This chart summarizes the results from the host evaluations quantitatively assessing the students’
networking skills, dining skills and confidence for the NEW on each of the three days. Nineteen
out of 24 (or 79%) of the hosts who attended from all three of the evenings responded to these
questions.
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
Host Three Day Comparison
4.5 4.5 4.57 4.63
4.29
5
4.75
4.25
4
Networking Dining Confidence
Mon Avg
Tue Avg
Wed Avg
This chart summarizes the results from the host evaluations quantitatively assessing the students’
networking skills, dining skills and confidence for the NEW for all three days. Nineteen out of
24 (or 79%) of the hosts who attended from all three of the evenings responded to these
questions.
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
Host Three Day Sumary
4.73
4.43
4.33
Host Three Day Summary
Networking Dining Confidence

HOST EVALUATION
Networking Comments
This chart depicts the proportion of positive comments and comments suggesting improvement
for the networking portion from the host evaluations for all three days. 12 out of 24 (or 50%) of
the hosts who attended from all three of the evenings responded to this question.
Types of Host Comments
(networking)
7%
50%
43%
Good (6)
Improvement (7)
Don't Know (1)

This chart breaks up the positive comments about networking from the host evaluations from all
three days.
Sample comments for each category are as follows:
Students
My groups were the best ever! The students were very engaging and did a wonderful job!!!
I thought this was the best one yet. Students dressed very nice and prepared. Students also
seemed engaged and involved.
Timing
Right amount of time for each part.
Structure
Excellent structure.
Overall
Overall I think this was an excellent idea.
Very well done.
Types of Hosts Good Comments
(networking)
43%
29%
14%
Students (2)
Timing (1)
Structure (1)
Overall (3)
14%

This chart breaks up the comments suggesting improvement about networking from the host
evaluations from all three days.
Sample comments for each category are as follows:
Students
Students are only going to take away from this what they put into it. With 98% of the students
only being here because they have to be, I am not sure they are getting the full idea.
The students need to take it more serious.
Timing
Timing was good-maybe 15 minutes vs. 10 minutes- good topics.
The lesson sessions could use maybe 15 min. so there would be time for Q & A.
Material
The topics we taught are already taught in intro business topics. I don't really have suggestions
for other topics, but they should be different.
I'd add one thing to do @ networking events-how to get started . . . Tips.
Nametag
Please make name tag lettering large enough you don't have to lean down to read it.
Types of Hosts Improvement
Comments (networking)
29%
14%
29%
28%
Students (2)
Timing (2)
Material (2)
Nametag (1)

This chart compares the host positive comments and comments suggesting improvement for each
area of networking they commented on for all three days.
3.5
3
2.5
2
1.5
1
0.5
0
2
Comparison of Host Comments
(networking)
2 2
1 1
0
2
0 0
1
3
0
Good
Needs Improvement

HOST EVALUATION
Dining Comments
This chart depicts the proportion of positive comments and comments suggesting improvement
for the dining portion from the host evaluations for all three days. 10 out of 24 (or 42 %) of the
hosts who attended from all three of the evenings responded to this question.
Types of Host Comments (dining)
25%
Good (9)
Improvement (3)
75%

This chart breaks up the positive comments about dining from the host evaluations from all three
days.
Sample comments for each category are as follows:
Material
Good information for hosts and students!
It was good-informative
Overall
Program is perfect as it is.
Excellent Dining-very interesting!!
Types of Host Good Comments
(dining)
70%
30%
Material (3)
Overall (7)

This chart breaks up the comments suggesting improvement about dining from the host
evaluations from all three days.
Sample comments for each category are as follows:
Material
This was a very formal, I think some of it was over the top.
It was a little too much
Timing
More time to allow further conversation
Types of Host Improvement
Comments (dining)
33%
67%
Material (2)
Timing (1)

This chart compares the host positive comments and comments suggesting improvement for each
area of dining they commented on for all three days.
Comparison of Host Comments
(dining)
8
7
6
5
4
3
2
1
0
7
3
2
1
0
0
Material Timing Overall
Good
Needs Improvement

HOST EVALUATION
Administrative Comments
This chart depicts the proportion of positive comments and comments suggesting improvement
about the administration of the program from the host evaluations for all three days. 6 out of 24
(or 25%) of the hosts who attended from all three of the evenings responded to this question.
Types of Host Comments
(administration)
0%
Good (6)
Improvement (0)
100%

This chart breaks up the positive comments about the administration from the host evaluations
from all three days.
Sample comments for each category are as follows:
People
As always, nice people.
Structure
I thought it was very well structured. I like having the small groups instead of trying to teach the
topics to the whole group.
Overall
Over all this all ran very well.
Good experience for the students.
Types of Host Good Comments
(administration)
14%
72%
14%
People (1)
Structure (1)
Overall (5)

HOST EVALUATION
Additional Comments
This chart depicts the proportion of additional positive comments and comments suggesting
improvement from the host evaluations for all three days. 9 out of 24 (or 38%) of the hosts who
attended from all three of the evenings responded to this question.
Types of Host Comments (additional)
11%
Good (8)
Improvement (1)
89%

This chart breaks up the positive additional comments from the host evaluations from all three
days.
Sample comments for each category are as follows:
Students
I was impressed with the students and turnout.
Dining
Dinner was wonderful.
Thank you
Thank you for allowing me this time to meet these students and get to know our next generation
better.
Thank you so much for having me!
Material
Enjoyed the time and learned some new things as well.
Overall
Always enjoy it.
Excellent program.
Types of Host Good Comments
(additional)
30%
10%
10%
10%
40%
Students (1)
Dining (1)
Thank you (4)
Material (1)
Overall (3)

This chart breaks up the additional comments suggesting improvement from the host evaluations
from all three days.
Sample comments for each category are as follows:
Students
Most of the students that we spoke to were not interested at all in attending/participating in the
networking sessions. That is a consequence of the students being mandated by classroom.
Types of Hosts Improvement
Comments (additional)
Students (1)
100%

This chart compares the host additional positive comments and additional comments suggesting
improvement for each area they commented on for all three days.
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
Comparison of Host Comments
(additional)
1 1 1
4
0 0 0 0
Students Dining Thank you Material Overall
1
3
Good
Need Improvement

STUDENT EVALUATION
Networking & Etiquette Workshop
Student Evaluation
Please rate the sections according to the following scale using an X in the box. Use the examples as a guide, but feel
free to take into consideration other aspects.
Networking Skills:
Prior to this workshop, how well would you have been able to professionally network?
1 2 3 4 5
Poorly
For example: I would not
have been able to do any
of the following: use good
handshake techniques,
hand out business cards
correctly, use
conversations
appropriately, and
properly introduce
myself.
Fairly Well
For example: I would
have been able to do some
of the following: use good
handshake techniques,
hand out business cards
correctly, use
conversations
appropriately, and
properly introduce
myself.
Excellent
For example: I would
have been able to do all of
the following: use good
handshake techniques,
hand out business cards
correctly, use
conversations
appropriately, and
properly introduce
myself.
After you learned more and were able to practice networking, how well do you believe you were able to professionally network?
1 2 3 4 5
Poorly
For example: I was not
able to do any of the
following: use good
handshake techniques,
hand out business cards
correctly, use
conversations
appropriately, and
properly introduce
myself.
Fairly Well
For example: I was able
to do some of the
following: use good
handshake techniques,
hand out business cards
correctly, use
conversations
appropriately, and
properly introduce
myself.
Excellent
For example: I was able
to do all of the following:
use good handshake
techniques, hand out
business cards correctly,
use conversations
appropriately, and
properly introduce
myself.
Dining Etiquette:
Prior to this workshop, how well would you have been able to participate in fine dining etiquette?
1 2 3 4 5
Poorly
For example: I would not
have been able to do any
of the following: use
appropriate conversation,
become familiar with
table setting, correctly
pass items, and use
utensils.
Fairly Well
For example: I would
have been able to do some
of the following: use
appropriate conversation,
become familiar with
table setting, correctly
pass items, and use
utensils.
Excellent
For example: I would
have been able to do all of
the following: use
appropriate conversation,
become familiar with
table setting, correctly
pass items, and use
utensils.
After you learned more and were able to practice dining etiquette, how well do you believe you were able to participate in fine
dining etiquette?
1 2 3 4 5
Poorly
For example: I would not
have been able to do any
of the following: use
appropriate conversation,
become familiar with
table setting, correctly
pass items, and use
utensils.
Fairly Well
For example: I would
have been able to do some
of the following: use
appropriate conversation,
become familiar with
table setting, correctly
pass items, and use
utensils.
Excellent
For example: I would
have been able to do all of
the following: use
appropriate conversation,
become familiar with
table setting, correctly
pass items, and use
utensils.

Dress for Success:
Prior to this workshop, how well would you have been able to dress for the various business environments?
1 2 3 4 5
Poorly
For example: I would not
have been able to do any
of the following:
differentiate between
business casual,
professional, and
interview attire; dress
appropriately for each
situation; be able to
coordinate appropriate
attire.
Fairly Well
For example: I would
have been able to do some
of the following:
differentiate between
business casual,
professional, and
interview attire; dress
appropriately for each
situation; be able to
coordinate appropriate
attire.
Excellent
For example: I would
have been able to do all of
the following:
differentiate between
business casual,
professional, and
interview attire; dress
appropriately for each
situation; be able to
coordinate appropriate
attire.
After you learned more, how well do you believe you will be able to dress for the various business environments?
1 2 3 4 5
Poorly
For example: I will not be
able to do any of the
following: differentiate
between business casual,
professional, and
interview attire; dress
appropriately for each
situation; be able to
coordinate appropriate
attire.
Fairly Well
For example: I will be
able to do some of the
following: differentiate
between business casual,
professional, and
interview attire; dress
appropriately for each
situation; be able to
coordinate appropriate
attire.
Excellent
For example: I will be
able to do all of the
following: differentiate
between business casual,
professional, and
interview attire; dress
appropriately for each
situation; be able to
coordinate appropriate
attire.
Confidence:
Prior to this workshop, how confident did you feel about your professional networking, dressing, and dining etiquette skills?
1 2 3 4 5
Unsure of your skills
For example: I did not
feel comfortable with
discussions while
networking or while in a
dining situation.
Fairly confident of your
skills
For example: I felt
somewhat comfortable
with discussions while
networking or in a dining
situation.
Very confident of your
skills
For example: I felt very
comfortable with
discussions while
networking and in a
dining situation.
After learning about professional networking, dressing, and dining etiquette skills and being able to practice, how confident do
you feel?
1 2 3 4 5
Unsure of your skills
For example: I do not feel
comfortable with
discussions while
networking or while in a
dining situation.
Fairly confident of your
skills
For example: I feel
somewhat comfortable
with discussions while
networking or in a dining
situation.
Very confident of your
skills
For example: I feel very
comfortable with
discussions while
networking and in a
dining situation.

STUDENT EVALUATION
Monday, November 3, 2008
This chart summarizes the results from the student evaluations quantitatively assessing the
students’ networking skills prior to the event, networking skills during the event, dining skills
prior to the event, dining skills during the event, dress prior to the event, knowledge about dress
following the event, confidence prior to the event, and confidence during the event for the NEW
on Monday, November 3, 2008. Sixty-eight out of 72 (or 94%) of the students who attended on
Monday responded to the questions asking about networking skills prior to the event, networking
skills during the event, dining skills prior to the event, and dining skills during the event. Sixtyfour
out of 72 (or 88%) of the students who attended on Monday responded to the questions
asking about dress prior to the event, knowledge about dress following the event, confidence
prior to the event, and confidence during the event.
Monday Students
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
4.69
4.51 4.48
4.26
4.3
3.66 3.54
3.8
Networking Dining Dress Confidence
Prior
Post

STUDENT EVALUATION
Tuesday, November 4, 2008
This chart summarizes the results from the student evaluations quantitatively assessing the
students’ networking skills prior to the event, networking skills during the event, dining skills
prior to the event, dining skills during the event, dress prior to the event, knowledge about dress
following the event, confidence prior to the event, and confidence during the event for the NEW
on Tuesday, November 4, 2008. Seventy-eight out of 99 (or 79%) of the students who attended
on Tuesday responded to the questions asking about networking skills prior to the event,
networking skills during the event, dress prior to the event, knowledge about dress following the
event, confidence prior to the event, and confidence during the event; and 77 out of 99 (or 78%)
of the students who attended on Tuesday responded to the questions asking about dining skills
prior to the event and dining skills during the event.
Tuesday Students
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
4.38
4.54
4.06
4.14
4.29
3.37
3.23
3.55
Networking Dining Dress Confidence
Prior
Post

STUDENT EVALUATION
Wednesday, November 19, 2008
This chart summarizes the results from the student evaluations quantitatively assessing the
students’ networking skills prior to the event, networking skills during the event, dining skills
prior to the event, dining skills during the event, dress prior to the event, knowledge about dress
following the event, confidence prior to the event, and confidence during the event for the NEW
on Wednesday, November 19, 2008. Sixty-two out of 83 (or 75%) of the students who attended
on Wednesday responded to all of these questions.
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
Wednesday Students
4.66
4.35
4.03
4.1
4.18
3.45
3.53
3.13
Networking Dining Dress Confidence
Prior
Post

STUDENT EVALUATION
Quantitative Comparisons
This chart summarizes the results from the student evaluations quantitatively assessing the
students’ networking skills prior to the event, networking skills during the event, dining skills
prior to the event, dining skills during the event, dress prior to the event, knowledge about dress
following the event, confidence prior to the event, and confidence during the event for the NEW
on each of the three nights.
4.26
4.51 4.48 4.69
4.38
4.54 4.66
4.35
4.06 4.03
4.14.1
3.66
3.37 3.45 3.54
3.23
3.5 4
3.13
2.5 3
1.5 2
0.5 1
0
4.5 5 Student Three Day Comparison
3.8
3.55 3.53
4.3 4.29 4.18
Mon Avg
Tue Avg
Wed Avg
This chart summarizes the results from the student evaluations quantitatively assessing the
students’ networking skills prior to the event, networking skills during the event, dining skills
prior to the event, dining skills during the event, dress prior to the event, knowledge about dress
following the event, confidence prior to the event, and confidence during the event for the NEW
for all three days.
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
Student Three Day Summary
4.63
4.41
4.12
4.24
4.26
3.49
3.3
3.36
Networking Dining Dress Confidence
Prior
Post

STUDENT EVALUATION
Networking Comments
This chart depicts the proportion of positive comments and comments suggesting improvement
for the networking portion from the student evaluations for all three days. 56 out of 254 (or 22%)
of the students who attended from all three of the evenings responded to this question.
Types of Student Comments
(networking)
52%
48%
Good (22)
Improvement (24)

This chart breaks up the positive comments about networking from the student evaluations from
all three days.
Sample comments for each category are as follows:
Timing
Timing was good, ten min. sessions were enough time but made time go quickly.
It was a good amount of time that allowed for learning without going too long.
Hosts
The hosts I met were friendly and well-prepared.
The two guys were great.
Material
I liked the networking sessions and the topics we discussed. I believe they were topics of
everyday importance and could really be useful.
I enjoyed and learned very valuable information.
Organization
I thought it was very well organized.
Overall
I enjoyed the evening. Thanks!
Great experience.
Types of Student Good Comments
(networking)
4%
35%
30%
22%
9%
Timing (5)
Hosts (2)
Material (7)
Organization (1)
Overall (8)

This chart breaks up the comments suggesting improvement about networking from the student
evaluations from all three days.
Sample comments for each category are as follows:
Timing
The 10 minute sessions were at times too long a time, maybe go to 1-8 minute sessions.
Possibly more time to get through stuff.
Hosts
Nothing against the presenter tonight, but I think a women should speak about
prof./business/casual attire. He didn't really address a woman's clothing.
If possible find better professionals
Material
Talk more about interviews & the kinds of questions to ask during them.
Possibly suggesting more topics to discuss in introduction conversations, as well as how to
handle "quiet" people.
Types of Professionals
Professionals in the technology field, especially when required for a technology class.
Would have likes to have more hosts from different areas.
Facilities
Find ways to make it easier to hear the presenters in groups.
Loud space-hard to hear speakers sometimes.
Format
More of interactive, all together w/ the circles during workshop it put you in small groups.
For interviewing it would be more productive to have each individual speak to a group in a
interview style setting.
Other
Large print on nametag.
Overall
Waste of time.
The first part was not very effective.

Types of Student Improvement
Comments (networking)
5%
18%
2%
26%
5%
26%
10%
8%
Timing (10)
Hosts (3)
Material (4)
Types of Professionals (10)
Facilities (2)
Format (7)
Other (1)
Overall (2)

This chart compares the student positive comments and comments suggesting improvement for
each area of networking they commented on for all three days.
Comparison of Student Comments
(networking)
12
10
8
6
4
2
0
5
10
3
2
7
4
1
0
10
7
2
1
0 0 0 0
8
2
Good
Improvement

STUDENT EVALUATION
Dining Comments
This chart depicts the proportion of positive comments and comments suggesting improvement
for the dining portion from the student evaluations for all three days. 40 out of 254 (or 16%) of
the students who attended from all three of the evenings responded to this question.
Types of Student Comments (dining)
38%
62%
Good (25)
Improvement (15)

This chart breaks up the positive comments about dining from the student evaluations from all
three days.
Sample comments for each category are as follows:
Timing
It was a good amount of time that allowed for learning without going too long.
Instructor
Lecture and guidance helpful.
Great job teaching.
Material
I thought it was very thorough. I answered all my questions.
Dining etiquette session gave good examples of what to do and how to act during dinner.
Organization
I felt it was also very well organized.
Format
Liked that she told us what we were doing as we went along.
Very good structure.
Food
Food was good.
Overall
I thought it was a good experience.
Excellent
Types of Student Good Comments
(dining)
28%
4%
10%
Timing (1)
Instructor (3)
Material (11)
Organization (1)
3%
14%
38%
Format (4)
Food (1)
3%
Overall (8)

This chart breaks up the comments suggesting improvement about dining from the student
evaluations from all three days.
Sample comments for each category are as follows:
Material
Some topics discussed our guest interviewer said she disagreed-seen in real interviews & seems
rude or dirty- (napkin on table, etc.).
Talk about proper tipping.
Format
Handout for students so they can refer back to material.
More one on one experience.
Food
I think vegetarian meals should be taken into consideration. Also letting people know about food
you dislike.
Bigger portions.
Types of Student Improvement
Comments (dining)
53%
20%
27%
Material (3)
Format (4)
Food (8)

This chart compares the student positive comments and comments suggesting improvement for
each area of dining they commented on for all three days.
12
Comparison of Student Comments
(dining)
11
10
8
8
8
6
4
3
3
4
4
Good
2
0
1
0 0
1
0
1
0
Improvement

STUDENT EVALUATION
Administration Comments
This chart depicts the proportion of positive comments and comments suggesting improvement
for the administration from the student evaluations for all three days. 23 out of 254 (or 9%) of
the students who attended from all three of the evenings responded to this question.
Types of Student Comments
(administration)
35%
65%
Good (15)
Improvement (8)

This chart breaks up the positive comments about the administration from the student evaluations
from all three days.
Sample comments for each category are as follows:
Organization
Well organized and structured.
I thought the NEW was very well organized.
Staff
Very friendly!
Great staff.
Material
Nice topics covered, not a lot else to be covered really.
Provided many students with helpful information.
Hosts
The speakers/hosts were great.
Overall
No improvement necessary.
Good program.
Types of Student Good Comments
(administration)
35%
35%
Organization (6)
Staff (2)
Material (2)
Hosts (1)
6%
12%
12%
Overall (6)

This chart breaks up the comments suggesting improvement about the administration from the
host evaluations from all three days.
Sample comments for each category are as follows:
Class Requirement
No papers over the night for classes.
I think the think of the paper is a bit much.
Nametags
Names bigger on name tags.
Bigger names on name tags.
Types of Hosts
Get some from Aviation to come and attend.
More companies with more requirements to our majors.
Format
No administrators came to our table to see what happened to Mike Williamson
Tell the students what to do before they enter the event.
Types of Student Improvement
Comments (administration)
25%
25%
25%
25%
Class requirement (2)
Nametags (2)
Types of Hosts (2)
Format (2)

This chart compares the student positive comments and comments suggesting improvement for
each area of administration they commented on for all three days.
7
6
5
4
3
2
1
0
6
Comparison of Student Comments
(administration)
2 2
1
0 0 0 0
2 2 2 2
0 0 0 0
6
0
Good
Improvement

STUDENT EVALUATION
Additional Comments
This chart depicts the proportion of positive comments and comments suggesting improvement
from the additional comments on the student evaluations for all three days. 15 out of 254 (or 6%)
of the students who attended from all three of the evenings responded to this question.
Types of Student Comments
(additional)
20%
Good (12)
Improvement (3)
80%

This chart breaks up the positive comments from the additional comments on the student
evaluations from all three days.
Sample comments for each category are as follows:
Hosts
Matt French is a hell of a host.
The hosts did a great job.
Dining
Thank you Sodexho.
Sodexho staff did a great job.
Material
I recommend this for everyone. Information provided that everyone should know.
A good learning experience.
Organization
The organizers did a great job.
Overall
This was a great experience!
Excellent
Types of Student Good Comments
(additional)
33%
13%
13%
Hosts (2)
Dining (2)
Material (5)
7%
34%
Organization (1)
Overall (5)

This chart breaks up the comments suggesting improvement from the additional comments on
the student evaluations from all three days.
Sample comments for each category are as follows:
Hosts
Major weakness--Lack of quality professionals
Dining
More sorbet.
Chocolate cake or cheesecake.
Types of Student Improvement
Comments (additional)
67%
33%
Hosts (1)
Food (2)

This chart compares the student additional positive comments and additional comments
suggesting improvement for each area they commented on for all three days.
6
5
4
3
2
1
0
Comparison of Student Comments
(additional)
2 2
1
5
1
0 0 0
0
2
5
0
Good
Improvement

STUDENT EVALUATION
More Information Needed
This chart shows the topics that students were either confused about or wanted more information
about based off the student evaluations. Four out of 254 (or 2%) of the students who attended
from all three of the evenings responded to this question.
Sample comments for each category are as follows:
Dining
If you’re allergic to food, what do you do?
How to use the napkin when wiping the face?
Interviewing
Interviewing skills.
Conversations
More information about how to conclude the meeting.
2.5
2
2
Students - More Information
1.5
1
1 1
More Information Needed
0.5
0
Dining
Interviewing Conversations

STUDENT EVALUATION
Three Things Learned
This chart shows the categories that students identified as something they learned from the event and
displays the percentage of remarks for each category based off the student evaluations. 147 out of
254 (or 58%) of the students who attended from all three of the evenings responded to this
question.
Sample comments for each category are as follows:
Dining
b&d- butter and drink. Everything in between is yours
Place setting
Place fork at 3:15 when finished
Pass items to the right
Tear rolls into bite-sized pieces
Business Cards
How to properly handout business cards
When to give business cards
Write on back of business cards
Carrying business cards at all times
Keep business cards in a holder
Interviewing
Interview techniques
CAR interview method
Questions most identified during the interview process and how to be prepared
Always be polite to the receptionist
Do not discuss money in 1st interview
Dress
Appropriate dress attire
Colors to wear
How to dress (interview, professional, business casual)
The color of a tie makes a difference!
Appropriate dress for dinner and interview
Handshakes
Better handshakes
How to shake hands properly
To shake hands not too firmly or too softly
Nametags
Nametag
Wearing name tag on right side

Introductions
Meeting others
Introducing yourself
Introduction skills
Conversations
Conversation starters
Conversation (entering + exit)
Conversation topics
Conversations to avoid
Don't approach group of 2.
Eye Contact
Better eye contact
General Networking
Networking skills
How to network
General Etiquette
Proper etiquette
Other
More confidence
Importance of communication
Learning about different aspects of business
Be honest so body language matches
How to be a professional

200
180
160
140
120
100
80
60
40
20
0
180
Students - 3 Things Learned
26 24 35 39 37
20
19
3 3
10
3 Things Learned
2

STUDENT vs HOST EVALUATION
These four charts compare the summaries of the results from the student and host evaluations
quantitatively assessing the students’ networking skills, dining skills and confidence for the
NEW on all three evenings and a summary of the three evenings.
5
4
4.26
Monday Student vs Host
4.69
4.51 4.57
4.29
4
3
2
Students
Hosts
1
0
Networking Dining Confidence
5
4
4.06
Tuesday Student vs Host
4.5 4.63
4.38
4.54
4.25
3
2
Students
Hosts
1
0
Networking Dining Confidence

5
4
4.03
Wednesday Student vs Host
4.5
4.35
5
4.66 4.75
3
2
Students
Hosts
1
0
Networking Dining Confidence
5
4
4.12
Overall Student vs Host
4.73 4.63
4.43 4.41
4.33
3
2
Students
Hosts
1
0
Networking Dining Confidence

STUDENT EVALUATION
Student Demographics
Student Class Standing (all four evenings)
Grad (0)
0%
No response (5)
2%
Other (1)
1%
Freshman (6)
3%
Sophomore (51)
25%
Senior (113)
54%
Junior (32)
15%

Student Gender
No response
7%
Male
36%
Female
57%
25
20
Largest Student Majors (all three evenings)
24
21
19
18
17
15
10
5
7
3
4
5
11
10
8
3 3
8
5
3 3
Number in Major
0