UMass Magazine Online

Fall 2003

Departments

Connections

Features

Experiencing Jeff Corwin

Drawing on the past

Clean-up at the old Davis Mine

Connections

Shrimps and olives and forks, oh my!




	PROFESSIONAL COURTESY: Etiquette coach Carol McGuiggan puts 100 students through their paces. (photo by Melissa Vara '93, '02G)

THE DANGEROUS BULLS AND BEARS of the business world have nothing on the pitfalls of the “dangerous” foods of a business dinner. Consider the risks of a salad with olives (pits still in), shrimp cocktail and game hen with twice-baked potatoes. And that’s not even mentioning how to decide which fork to use. Etiquette professional Carol McGuiggan to the rescue. The UMass Amherst Alumni Association, in conjunction with the Isenberg School of Management, University Catering, and Ernst and Young, sponsored an “etiquette dinner” for 100 UMass Amherst students this past October in the Campus Center. A business dinner, explained McGuiggan, is not really about food, but about networking opportunities. She showed students how to minimize their exposure to embarrassment in navigating a formal dinner place setting and menu.

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Message from the President

Message: larger image

Let us count the ways...

Shrimps and olives and forks, oh my!

Shrimps: larger image

Membership benefits and alumni services

Two easy ways to join the alumni association

Q&A: Putting the Big Apple club on the map

Q&A: larger image

Homecoming

Homecoming: more images

A year's worth

Salute to UMass Athletics

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Castles in Spain!

UMass Amherst Alumni Association Annual Report 2003