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Course Overview The Hospitality Management Level 5 course offers a comprehensive insight into the dynamic and fast-paced world of hospitality. Designed to build a strong foundation in management practices, service excellence, and operational efficiency, the course equips learners with the knowledge and leadership skills required for success in the industry. Covering critical areas such as front office operations, food and beverage management, customer satisfaction, and marketing in travel and tourism, it ensures a well-rounded understanding of hospitality business functions. The curriculum also embraces modern developments such as e-hospitality and the use of technology in operations. Upon completion, learners will have developed key competencies in managing service quality, human resources, and financial aspects of hospitality enterprises. This qualification is ideal for those seeking career progression or wishing to enter this vibrant sector, offering valuable insights into creating memorable guest experiences and efficient business practices within hotels, resorts, and related hospitality organisations. Course Description The Hospitality Management Level 5 course delves deeper into the essential principles, operational challenges, and strategic approaches within the hospitality sector. Learners will explore the structure and evolution of the hotel industry, the importance of efficient recruitment and training processes, and the management of core areas including front office, housekeeping, food and beverage, and security operations. In addition, the programme highlights the significance of customer satisfaction, quality service delivery, marketing strategies, and financial management within hospitality environments. Contemporary topics such as e-hospitality and technology adoption are also integrated to reflect current industry trends. Throughout the course, participants will gain valuable knowledge, analytical capabilities, and management techniques that are crucial for sustaining high service standards and fostering business growth. The course structure is designed to cater to a wide range of learners, providing the flexibility to support both career advancement and entry into this dynamic field. Course Modules Module 01: Introduction to Hospitality Management Module 02: An Overview of Hotel Industry Module 03: The Process of Selection and Recruitment in Hospitality Industry Module 04: The Process of Development and Training in Hospitality Industry Module 05: Management of Front Office Operations Module 06: Management of Housekeeping, Engineering and Security Operations Module 07: Management of Food and Beverage Operations Module 08: Management of Service Quality in Hospitality Industry Module 09: Marketing in Travel and Tourism Business Module 10: Accounting in Hospitality Industry Module 11: Customer Satisfaction Module 12: E-Hospitality and Technology (See full curriculum) Who is this course for? Individuals seeking to start a career in hospitality management. Professionals aiming to enhance their expertise in hospitality leadership and operations. Beginners with an interest in the hospitality and tourism industries. Entrepreneurs planning to launch or manage hospitality ventures. Employees wishing to transition into supervisory or management roles within hospitality. Career Path Hotel Manager Front Office Manager Food and Beverage Manager Guest Relations Manager Hospitality Operations Manager Housekeeping Manager Resort Manager Travel and Tourism Consultant Event Coordinator within Hospitality Industry Hospitality and Tourism Marketing Executive

Updated On: March 2024 24 Hours Left! Don't Let the Deal Slip Away - Enrol Now in this Event Management Course! Ever dreamed of being the mastermind behind a show-stopping event? Imagine the thrill of transforming a blank canvas into a captivating experience, from intimate weddings to electrifying concerts. The UK events industry, a £70 billion powerhouse by 2025, thrives on those who can make it happen. Do you have the creativity to spark ideas, the organisation to juggle details, and the resilience to navigate the unexpected? This Event Management Diploma unlocks your potential to become the conductor of unforgettable moments. Our Event Management Diploma is your backstage pass to a world of possibilities. From brainstorming captivating concepts to selecting vendors and leading your team, you'll master essential skills. Learn to budget like a champ, handle administrative tasks with ease, and ensure a smooth post-event experience. Courses Are Included In this Event Management: Course 01: Diploma of Event Management Diploma Course 02: Event Planner Course Course 03: Hospitality Management Course 04: Catering Management Course 05: Organisational Skills Course For Administrator Due to the apparent nature of this industry, event management professionals are exposed to a far larger range of activities; hence no day will be the same. Furthermore, being a competent event management expert entails a lot more than many people think. Learning event management will give you a head start in your chosen career. Ditch the sidelines and step into the spotlight - enrol today! Learning Outcomes Identify & plan for different event types, each with its unique needs. Master brainstorming techniques to spark innovative event concepts. Source and manage suitable entertainment, turning events electric. Lead and coordinate support staff to ensure flawless execution. Collaborate with technical staff for seamless audio-visual and logistical magic. Evaluate vendors, negotiate contracts, and manage them for optimal service. Why Choose Us? Get a Free CPD Accredited Certificate upon completion of Event Management Get a free student ID card with Event Management Training program (£10 postal charge will be applicable for international delivery) The Event Management is affordable and simple to understand This course is entirely online, interactive lesson with voiceover audio Get Lifetime access to the Event Management course materials The Event Management comes with 24/7 tutor support Diploma of Event Management Diploma Module 01: Types of Events Explores various types of events, including corporate, social, and non-profit events, highlighting the unique planning considerations and objectives for each. Module 02: Brainstorming Covers techniques for brainstorming event ideas, fostering creativity, and generating innovative concepts to meet client or organizational goals. Module 03: Types of Entertainment Discusses different entertainment options suitable for various events, including live performances, DJs, and interactive activities, emphasizing the importance of aligning entertainment with event themes. Module 04: Support Staff Focuses on the roles and responsibilities of support staff in event planning, including ushers, security, and catering staff, ensuring seamless event execution. Module 05: Technical Staff Examines the critical role of technical staff, such as audio-visual technicians and lighting specialists, in creating a professional and engaging event atmosphere. Module 06: Vendors Provides insights into selecting and managing vendors, including caterers, decorators, and equipment suppliers, to ensure quality and reliability. Module 07: Finalize the Plan Details the steps to finalize event plans, including securing contracts, confirming details with stakeholders, and preparing contingency plans. Module 08: Administrative Tasks Covers essential administrative tasks in event planning, such as budgeting, scheduling, and maintaining documentation, to ensure organized and efficient operations. Module 09: Get Organized Offers strategies for staying organized throughout the event planning process, including using checklists, timelines, and project management tools. Module 10: Post Event Activities Focuses on post-event activities, including evaluating event success, gathering feedback, and handling follow-up tasks to improve future events. Take a step toward a brighter future! How will I get my Certificate? After successfully completing the course, you will be able to order your Certificates as proof of your achievement. PDF Certificate: Free (Previously it was £12.99) CPD Hard Copy Certificate: £29.99 QLS Endorsed Hard Copy Certificate: £79 CPD 230 CPD hours / points Accredited by CPD Quality Standards Module 01: Types of Events 04:03 1: Types of Events Preview 04:03 Module 02: Brainstorming 04:28 2: Brainstorming 04:28 Module 03: Types of Entertainment 04:16 3: Types of Entertainment 04:16 Module 04: Support Staff 03:28 4: Support Staff 03:28 Module 05: Technical Staff 02:50 5: Technical Staff 02:50 Module 06: Vendors 02:57 6: Vendors 02:57 Module 07: Finalize the Plan 03:51 7: Finalize the Plan 03:51 Module 08: Administrative Tasks 03:33 8: Administrative Tasks 03:33 Module 09: Get Organized 03:26 9: Get Organized 03:26 Module 10: Post Event Activities 03:09 10: Post Event Activities 03:09 Assessment (Optional) 02:00 11: Assignment On - Award in Event Management at QLS Level 2 02:00 Order Your Certificate 02:00 12: Order Your CPD Certificate 01:00 13: Order Your QLS Endorsed Certificate 01:00 Free Course 01: Event Planner Course 2:53:33 14: Module 01: Introduction to Event Management 13:09 15: Module 02: Role of an Event Planner 18:34 16: Module 03: Event Classification 16:25 17: Module 04: Events and Clients 10:45 18: Module 05: Steps to Plan an Event 16:55 19: Module 06: Invitation to the Event 15:11 20: Module 07: Event Marketing 19:11 21: Module 08: Catering at Events 12:57 22: Module 09: Event Decorations 13:20 23: Module 10: Cleaning and Waste Disposal 13:07 24: Module 11: Event Security 09:21 25: Module 12: Developing an Event Planning Business 14:38 Free Course 02: Hospitality Management 2:05:42 26: Module 01: Introduction to Hospitality Management 10:20 27: Module 02: An Overview of Hotel Industry 08:12 28: Module 03: The Process of Selection and Recruitment in Hospitality Industry 10:56 29: Module 04: The Process of Development and Training in Hospitality Industry 11:05 30: Module 05: Management of Front Office Operations 08:44 31: Module 06: Management of Housekeeping, Engineering and Security Operations 13:23 32: Module 07: Management of Food and Beverage Operations 10:08 33: Module 08: Management of Service Quality in Hospitality Industry 10:30 34: Module 09: Marketing in Travel and Tourism Business 10:58 35: Module 10: Accounting in Hospitality Industry 11:19 36: Module 11: Customer Satisfaction 10:05 37: Module 12: E-Hospitality and Technology 10:02 Free Course 03: Catering Management 1:14:12 38: Module 01: An Overview of Catering Business 10:43 39: Module 02: Laws and Legislations Regarding food Safety and Hygiene 10:52 40: Module 03: Food Safety and Hygiene 11:23 41: Module 04: Food Safety in Catering 15:45 42: Module 05: Management of Food and Beverage Operations 14:07 43: Module 06: Marketing and Human Resource 11:22 Free Course 04: Organisational Skills Course For Administrator 43:28 44: Module 01: Remove the Clutter 05:41 45: Module 02: Prioritise 04:16 46: Module 03: Scheduling Your Time 04:21 47: Module 04: To Do Lists 03:35 48: Module 05: Paper and Paperless Storage 04:26 49: Module 06: Organisation in Your Work Area 04:05 50: Module 07: Tools to Fight Procrastination 04:22 51: Module 08: Organizing Your Inbox 04:21 52: Module 09: Avoid the Causes of Disorganization 04:18 53: Module 10: Discipline is the Key to Stay Organised 04:03 Who is this course for? Anybody who is interested in Event Management can enrol in this course. Event Planning Hopefuls Coordination Champs Creative Visionaries Organization Aficionados Requirements There are no requirements for enroling in this Event Management course. Career path This Event Management course will allow you to kickstart or take your career in the related sector to the next stage. Event Manager Wedding Planner Corporate Planner Festival Organiser Conference Manager Certificates CPD Accredited Certificate Digital certificate - Included Award in Event Management at QLS Level 2 Hard copy certificate - £79 Please note that International students have to pay an additional £10 as a shipment fee.

Overview   Master Food Safety and Hygiene with our Level 3 Supervising Food Safety in Catering Training for Catering Professionals. Achieve a 5-Star Rating and Excel in the Hospitality Industry!   Embark on a journey to become a culinary hero by mastering food safety and hygiene practices with our comprehensive Level 3 Supervising Food Safety in Catering Course. Designed for catering professionals in the hospitality sector, this CPD accredited training will empower you to achieve a five-star food hygiene rating and elevate your career.   Why Choose Our Level 3 Supervising Food Safety in Catering Course?   Our Level 3 Supervising Food Safety in Catering training course is tailored for senior-level professionals in the catering and hospitality industry. By enrolling in this course, you will gain: In-depth knowledge of food safety management systems, including supervising food safety, training staff effectively, and implementing best practices to minimize food hazards. A solid understanding of the importance of exceptional personal hygiene standards and UK HACCP Food Safety Standards. A competitive edge in the catering and hospitality industry, with a recognized qualification and the expertise to maintain high food safety standards in the workplace.   Key Features CPD IQ Certified Free PDF Certificate Lifetime Access Description   Level 3 Supervising Food Safety in Catering   Course Curriculum   Module 1: Introduction to Food Hygiene Explore the foundations of food hygiene and safety, understanding its significance in the catering and hospitality sector.   Module 2: Origin and Nature of Food Risk Uncover the sources of food risks and learn how to identify and mitigate potential hazards in a professional setting.   Module 3: Technologies and Food Safety Delve into the role of technology in maintaining food safety, and discover how to harness modern innovations to ensure high standards.   Module 4: Preservation of Fruits and Vegetables Master the techniques for preserving fruits and vegetables, ensuring optimal quality and safety in your culinary creations.   Module 5: Establishing Food Safety Management System (FSMS) in a Company Learn how to create and implement an effective FSMS, ensuring your workplace remains compliant with the Food Safety Act 1990.   Module 6: Hazard Analysis and Critical Control Point System (HACCP) Develop your understanding of HACCP principles and their application in catering and hospitality environments.   Module 7: Management of Chemical Contaminants Gain knowledge about managing chemical contaminants in food products, ensuring the safety and wellbeing of your customers.   Module 8: Sustainability and Food Production Explore the principles of sustainable food production and learn how to incorporate these practices into your catering business.   Module 9: Food Safety - An Introduction Dive deeper into the essential concepts of food safety, ensuring a comprehensive understanding of its importance in the industry.   Module 10: Food Safety Challenges in the Global Supply Chain Learn how to navigate food safety challenges in the complex global supply chain, maintaining high standards at every stage.   Module 11: Recognising Food Safety Hazards Develop the skills to recognize potential food safety hazards, ensuring swift action can be taken to prevent issues.   Module 12: Designing Safety into a Food Product Discover how to design food products with safety in mind, minimizing risks and ensuring customer satisfaction.   Module 13: Designing a Safe Food Process Learn how to create safe food processes, ensuring the highest standards of food safety and hygiene in your operations.   Module 14: Maintaining and Improving a Food Safety Programme Master the techniques for maintaining and improving food safety programs, ensuring continuous compliance and improvement.   Module 15: Food Safety in Foodservice Operations Explore best practices for ensuring food safety in foodservice operations, maintaining a healthy and safe environment for staff and customers.   Module 16: Personal Hygiene Understand the importance of personal hygiene in food safety, and learn how to maintain impeccable standards in the workplace.   Accreditation of Level 3 Supervising Food Safety in Catering This Level 3 Supervising Food Safety in Catering Course is CPD IQ Accredited, ensuring a high-quality course content that is recognised and approved in the UK.   Certification Upon completion of Level 3 Supervising Food Safety in Catering course, you will receive a free PDF certificate to showcase your achievement. Who is this course for?   Our Level 3 Supervising Food Safety in Catering Course is perfect for anyone operating in the food, catering, and hospitality industries, including: Chefs Food Critics Restaurant and café owners Food safety officers Catering managers Kitchen managers Food handlers   Course Progression:   This is not a regulated course, to get qualified, you can choose Food Safety Level 4 Level 1 Award in Food Safety in Catering (RQF) Level 2 Award in Food Safety for Catering (RQF) Level 3 Award in Food Safety for Catering (RQF) Level 3 Award in HACCP for Catering (RQF) Level 2 Award in Food Safety for Retail (RQF) Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) Career path   Potential career paths include roles such as souse chef, food safety officer, catering manager, and food and beverage manager, with average salaries ranging from £20,000 to £25,000 per annum.   Invest in your future and enroll in our Level 3 Supervising Food Safety in Catering Course today to unlock your full potential in the catering and hospitality industry. Course Curriculum Module 01: Introduction to Food Hygiene Introduction to Food Hygiene 00:00 Module 02: Origin and Nature of Food Risk Origin and Nature of Food Risk 00:00 Module 03: Technologies and Food Safety Technologies and Food Safety 00:00 Module 04: Preservation of Fruits and Vegetables Preservation of Fruits and Vegetables 00:00 Module 05: Establishing Food Safety Management _System(FSMS) in a company Establishing Food Safety Management _System (FSMS) in a company 00:00 Module 06: Hazard Analysis and Critical Control_Point System (HACCP) Hazard Analysis and Critical Control_Point System (HACCP) 00:00 Module 07: Management of Chemical _Contaminants for food safety Management of Chemical Contaminants for food safety 00:00 Module 08: Sustainability and food safety Sustainability and food safety 00:00 Module 09: Food Safety -An Introduction Food Safety -An Introduction 00:00 Module 10: Food Safety Challenges in the Global Supply Chain Food Safety Challenges in the Global Supply Chain 00:00 Module 11: Recognising Food Safety Hazards Recognising Food Safety Hazards 00:00 Module 12: Designing Safety into a Food Product Designing Safety into a Food Product 00:00 Module 13: Designing a Safe Food Process Designing a Safe Food Process 00:00 Module 14: Maintaining and Improving a Food Safety Programme Maintaining and Improving a Food Safety Programme 00:00 Module 15: Food Safety in Foodservice Operations Food Safety in Foodservice Operations 00:00 Module 16: Personal Hygiene Personal Hygiene 00:00

Customer Service - Representative Course Overview This course provides a comprehensive exploration of the vital role customer service plays in business success. Learners will discover why exceptional service is essential in building loyalty, enhancing satisfaction, and driving revenue growth. Covering key principles such as Total Quality Management, customer retention strategies, and managing challenging interactions, this course equips participants with the knowledge to deliver outstanding service consistently. By the end, learners will understand how to elevate their customer engagement and contribute meaningfully to their organisation’s reputation and profitability. Course Description The course delves into a wide range of customer service topics designed to sharpen communication, problem-solving, and relationship-building skills. Participants will examine the critical factors influencing customer satisfaction, including understanding customer behaviour, avoiding common service pitfalls, and mastering phone etiquette. The curriculum also highlights strategies for handling difficult customers and implementing a “concierge” level of service. Through focused study, learners will develop the ability to increase customer retention and recognise the financial value of loyal clients. This professional course is ideal for those seeking to enhance their service delivery and advance their careers in customer-facing roles. Customer Service - Representative Curriculum: Module 01: WHY Customer Service Is CRITICAL To Your Business! Module 02: Good Isn’t Good Enough! Module 03: We Are ALL in the “Helping Field” Module 04: Providing “Concierge” Level Of Service Module 05: The 5 Tenets Of TQM Module 06: How To Boost Customer Satisfaction Module 07: How To Avoid The 10 Deadly Sins Of Customer Service! Module 08: More Money $$$ – Through Customer Retention Module 09: How Much Is A Customer Worth? $$$ Module 10: Do You Understand Your Customer? Module 11: Dealing With Difficult Customers Module 12: “LEAP” Into Customer Service! Module 13: Exceptional Phone Service Module 14: WHY Customers Buy From YOU! $$$ Module 15: BONUS LECTURE!!! FINAL TIPS!!! (See full curriculum) Who is this course for? Individuals seeking to improve customer interaction skills. Professionals aiming to enhance career prospects in customer service. Beginners with an interest in customer service principles. Employees in client-facing roles wanting to boost service quality. Career Path Customer Service Representative Client Relations Officer Customer Support Specialist Call Centre Agent Retail Customer Advisor Hospitality Frontline Staff

This CPD guide is designed to help Energy Assessors understand the importance of addressing complaints, provide a clear process for handling them, and offer practical templates to assist in communication with clients.

Hospitality Management Training Course Overview The Hospitality Management Training Course provides a detailed introduction to the structure, operations, and key functions within the hospitality and hotel industry. From managing front office operations to overseeing housekeeping, food services, and customer satisfaction, this course offers a comprehensive look at the essential responsibilities of hospitality professionals. You will explore recruitment processes, staff development, quality control, e-hospitality tools, and financial management. The course also touches on marketing techniques within the travel and tourism industry, helping learners understand how to attract and retain customers in a competitive environment. Designed with practical insight, this training prepares individuals to lead with confidence, enhance service delivery, and adapt to the evolving demands of the hospitality sector. Learning Outcomes Understand the core principles of hospitality management. Gain insight into the structure and functions of the hotel industry. Learn how recruitment and selection work in hospitality roles. Explore training and development strategies for hospitality teams. Manage front office and guest services effectively. Oversee housekeeping, engineering, and security operations. Handle food and beverage management responsibilities. Deliver and maintain high service quality standards. Apply marketing methods specific to travel and tourism. Understand accounting practices and customer satisfaction tools in hospitality. Who Is This Course For This course is ideal for individuals who want to start or advance a career in hospitality. It suits hotel staff, front office workers, customer service representatives, and anyone interested in managing guest experiences and hotel operations. Eligibility Requirements No previous experience is required to enrol. A good understanding of English and a strong interest in hospitality and customer service are recommended. Entry Requirements Age Requirement: Applicants must be 16 or older, making the course accessible to both young learners and adults. Academic Background: No prior qualifications required, open to all backgrounds. Language Proficiency: A good understanding of English is essential, as all lessons are in English. Numeracy Skills: Basic writing and numeracy skills are needed to follow the course content. Why Choose Us Affordable, engaging & high-quality e-learning study materials; Tutorial videos/materials from the industry-leading experts; Study in a user-friendly, advanced online learning platform; Efficient exam systems for the assessment and instant result; The UK & internationally recognised accredited Access to course content on mobile, tablet or desktop from anywhere, anytime; The benefit of career advancement opportunities; 24/7 student support via email. Career Path Upon completion, learners can pursue roles in hotel management, front office supervision, guest services, event coordination, and food and beverage operations. This course can also serve as a stepping stone for further study in hospitality or tourism management.

Hospitality Management Training Course Overview The Hospitality Management Training Course provides a detailed introduction to the structure, operations, and key functions within the hospitality and hotel industry. From managing front office operations to overseeing housekeeping, food services, and customer satisfaction, this course offers a comprehensive look at the essential responsibilities of hospitality professionals. You will explore recruitment processes, staff development, quality control, e-hospitality tools, and financial management. The course also touches on marketing techniques within the travel and tourism industry, helping learners understand how to attract and retain customers in a competitive environment. Designed with practical insight, this training prepares individuals to lead with confidence, enhance service delivery, and adapt to the evolving demands of the hospitality sector. Learning Outcomes Understand the core principles of hospitality management. Gain insight into the structure and functions of the hotel industry. Learn how recruitment and selection work in hospitality roles. Explore training and development strategies for hospitality teams. Manage front office and guest services effectively. Oversee housekeeping, engineering, and security operations. Handle food and beverage management responsibilities. Deliver and maintain high service quality standards. Apply marketing methods specific to travel and tourism. Understand accounting practices and customer satisfaction tools in hospitality. Who Is This Course For This course is ideal for individuals who want to start or advance a career in hospitality. It suits hotel staff, front office workers, customer service representatives, and anyone interested in managing guest experiences and hotel operations. Eligibility Requirements No previous experience is required to enrol. A good understanding of English and a strong interest in hospitality and customer service are recommended. Entry Requirements Age Requirement: Applicants must be 16 or older, making the course accessible to both young learners and adults. Academic Background: No prior qualifications required, open to all backgrounds. Language Proficiency: A good understanding of English is essential, as all lessons are in English. Numeracy Skills: Basic writing and numeracy skills are needed to follow the course content. Why Choose Us Affordable, engaging & high-quality e-learning study materials; Tutorial videos/materials from the industry-leading experts; Study in a user-friendly, advanced online learning platform; Efficient exam systems for the assessment and instant result; The UK & internationally recognised accredited Access to course content on mobile, tablet or desktop from anywhere, anytime; The benefit of career advancement opportunities; 24/7 student support via email. Career Path Upon completion, learners can pursue roles in hotel management, front office supervision, guest services, event coordination, and food and beverage operations. This course can also serve as a stepping stone for further study in hospitality or tourism management.

Quality is everything in today’s business landscape—and the Quality Assurance (QA): 20-in-1 Premium Online Courses Bundle gives you the credentials to prove you can deliver it. With 20 courses bundled into one career-ready track, this training is tailored for roles in manufacturing, operations, compliance, and business improvement. Looking to stand out as a quality-driven professional? This is your strategic head start. Description QA professionals don’t just inspect—they lead continuous improvement, solve operational issues, and safeguard company reputations. This bundle equips you to do just that, combining QA principles with key business operations skills like logistics, GDPR, negotiation, and compliance. From manufacturing and supply chains to finance and HR-adjacent roles, this qualification helps you enter or progress within quality-sensitive industries. It’s especially ideal for roles like QA Assistant, Compliance Coordinator, Document Controller, or Operations Admin. With efficiency, regulation, and customer satisfaction more important than ever, QA skills are a smart investment. And with 20 targeted courses for the price of one, this is quality learning—without compromise. FAQ Q: What jobs does this help prepare me for? A: QA Technician, Compliance Assistant, Operations Coordinator, Team Leader, Documentation Controller. Q: Is this suitable for someone with no previous QA experience? A: Absolutely. The courses are accessible and ideal for beginners or admin staff looking to upskill. Q: Can I use this training across industries? A: Yes—QA is in demand across manufacturing, logistics, healthcare, finance, and tech. Q: Do I get certificates for each course? A: Yes, you’ll receive a certificate for every course you complete—great for CV building. Q: Is this a time-limited offer? A: Availability may change, but your course access is lifetime. Join now to lock in the value.

Masterclasses? Refreshers? Introductions? It depends what you're looking for and where you want to pitch them, but here are six tried-and-tested highly focused sessions that organisations can take individually or as a series, to help develop their teams' project management capabilities one topic at a time. Objectives for each individual session are set out below, as part of the session outlines. Taken together, as a series, however, these modules are an ideal opportunity to develop your team's levels of project management capability maturity, whether that's by introducing them to the basic principles, refreshing them on best practice, or giving them the opportunity to really drill down into a specific area of challenge in your particular operating environment. Session outlines 1 Stakeholder management Session objectives This session will help participants: Understand why stakeholders matter to projects Be able to identify and engage stakeholders Be able to categorise stakeholders by their significance 1 Key principles What does 'stakeholder' mean - in theory? What does this mean in practice? Why stakeholders matter Consequences of missing stakeholders The stakeholder management process:IdentifyAssessPlanEngage 2 Identifying stakeholders Rapid listing CPIG analysis PESTLE analysis Drawing on the knowledge and experience of others Other ways to identify stakeholders 3 Assessing stakeholders Which stakeholders are significant? Stakeholder radar Power-interest maps Power-attitude maps 4 Planning The adoption curve Dealing with obstacles Who should engage which stakeholder? How should the project's organisation be structured? How will communication happen? 5 Engaging Seven principles of stakeholder engagement 2 Requirements and prioritisation Session objectives This session will help participants: Understand how clarity of requirements contributes to project success Use different techniques for prioritising requirements Agree requirements with stakeholders Manage changes to requirements 1 Understanding and managing stakeholder needs and expectations What are 'requirements'? What is 'requirements management'? Sources of requirements - and the role of stakeholders Are stakeholders sufficiently expert to specify their needs? Do they understand the detail of what they want, or do they need help to tease that out? What do stakeholders want to achieve? Working within constraints Prioritising requirements - three techniques 2 MoSCoW prioritisation 'Must have', should have', 'could have, 'won't have this time' When to use MoSCoW 3 The Kano Model Customer satisfaction - 'attractive' and 'must-be' qualities When to use Kano 4 Value-based prioritisation Understanding risk v value Using risk v value to prioritise features and schedules 5 Agreeing requirements Perfect v 'good enough' Establishing acceptance criteria Requirements traceability Agreeing project scope 6 Changing requirements Why requirements change Why change control matters Impact on projects A formal change control process Paying for change - managing change for different types of project 3 Estimating Session objectives This session will help participants: Understand the different purposes estimates satisfy Be able to use different estimating techniques Understand how to achieve different levels of accuracy 1 Key principles What's an estimate? Informed guesswork What needs to be estimated? Costs, resources, effort, duration Tolerances Precision v accuracy 2 Estimating through the lifecycle Start Plan Do 3 Early estimates Comparative ('analogous') estimating Parametric estimating Using multiple estimating techniques 4 Bottom-up estimating Bottom-up ('analytical') estimating Pros Cons 5 Three-point estimating Three-point ('PERT': Programme Evaluation and Review Technique) estimating Uncertainty and the range of estimates Calculating a weighted average Three-point with bottom-up 4 Scheduling Session objectives This session will help participants: Understand how to create a viable schedule Be able to use different forms of schedule Understand the concept of the critical path 1 Key principles The planning horizon Rolling wave planning Release planning 2 Viable scheduling Creating a viable schedule Define the scope Sequence the work Identify the risks and build in mitigations Identify the resources Estimate the effort and durations Check resource availability Refine until a workable schedule is produced 3 Critical path analysis The critical path Network diagrams Sequence logic Practical application:Network diagram with estimated durationsThe 'forward pass'The 'backward pass'Calculating total floatIdentifying the critical pathCalculating free float Gantt charts 5 Risk and issue management Session objectives This session will help participants: Understand the difference between risks and issues Be able to identify and assess risks Understand ways of mitigating risks Manage issues 1 Key principles Understanding risk Threats and opportunities The risk management processPreparation - proactive risk managementThe process - identify, assess, plan, implementStakeholder communication Roles and responsibilities Risk management strategy The risk register Risk appetite 2 Risk identification Brainstorming Interviews Assumption analysis Checklists 3 Risk assessment and prioritisation Probability, impact and proximity Triggers Qualitative risk assessment Qualitative impact assessment Qualitative probability assessment Probability / impact grid Bubble charts Risk tolerance 4 Planning countermeasures To mitigate or not to mitigate? Categories of risk response Avoid and exploit Reduce and enhance Transfer Share Accept Contingency Secondary risks 5 Issue management What is an issue? Tolerances Issues and tolerances The PRINCE2 view of issues Ownership of issues An issue management process Issue register 6 Budgeting and cost control Session objectives This session will help participants: Understand what to include in a budget - and why Choose - and use - the appropriate estimating technique Align the budget with the schedule Understand how to monitor spend and control costs Trouble-shoot effectively to get projects back within budget Session format Flexible. The session can be tailored to the participants' average level of project management maturity - a 60-minute session (delivered virtually) is an effective introduction. A 90-minute session allows for more in-depth treatment. A half-day session (face-to-face or virtual) gives time for a more challenging workshop, particularly to discuss specific cost control issues with any of the participants' current projects. 1 Where is the money coming from? Can we pay from revenue? Do we need to borrow? How long will the project take to pay back? The lifecycle of the budget Through-life costs Stakeholder involvement 2 Estimating costs Reminder: the relationship between estimates Reminder: possible estimating techniques What do we need to estimate?PeopleEquipmentMaterialsFacilities and operating costsWork package estimateEstimated project costs Estimating agile projects 3 Aligning budget and schedule Scheduling and financial periods Spreading the budget 4 Reserves and agreeing the budget Contingency reserve Management reserve Agreeing the budget 5 Cost control Planned spend over time Actual spend over time Work completed over time Evaluating different scenarios: delivery v spend 6 Trouble-shooting Why are we where we are? What has caused the project to spend at the rate it is? Why is it delivering at the rate it is? What are the root causes? What can we do about it?