3925 Employees courses delivered Online

Duration 1 Days 6 CPD hours Overview The Coaching And Mentoring focuses on how to better coach your employees to higher performance. Coaching is a process of relationship building and setting goals. How well you coach is related directly to how well you are able to foster a great working relationship with your employees through understanding them and strategic goal setting. You are in your office looking over your performance report and it happened again. Your low performing employee failed to meet quota this month even after you spoke with them about the importance of meeting goals. This employee has a great attitude and you know they can do better. You just do not know how to motivate them to reach the goal. Money used to work, but that has worn off. You are baffled and you know being frustrated makes matters worse. What do you do? 1 - Defining Coaching and Mentoring Defining mentoring Defining what coaching is and is not Elements of coaching Factors for success Critical Coaching Skills 2 - Coaching Assessment Individual coaching assessment Reflection and discussion of results 3 - Interpersonal Communication Interpersonal communication skills Open and closed questions Probing techniques and process Active listening 4 - Setting Goals with SPIRIT Identifying Values Identifying Dreams Setting S.P.I.R.I.T. goals 5 - Learning Styles and Principles Three learning styles Adult learning principles 6 - The Coaching Model Components of the coaching model Coaching model characteristics Giving effective feedback 7 - Bringing It All Together Coaching skills reinforcement Case studies

QA Level 2 Award In Food Safety (Refresher) (RQF) Face to Face: Half day course Virtual Classroom: Spread over 2 sessions of 2½ hr duration Suitable for those who have previously done an Ofqual regulated course in Food Safety in Catering, for Retail and for Manufacturing Reminds learners about the importance of Food Safety and how to ensure food is safe for consumption Course Contents: Responsibilities of food handlers Types of contamination Causes of cross contamination Types of Contamination and the Associated Risks Keeping the work area and equipment clean and tidy Pest control Sources of food poisoning People at higher risk of food poisoning High risk foods Hazard Analysis and Critical Control Point (HACCP) Personal hygiene in food safety Safe temperatures for food processing Food spoilage Storage and deliveries Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. How much can you remember from when you did your original course? From our experience, people remember very little one year later - let alone longer than that The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. Our QA Level 2 Award in Food Safety (Refresher) (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations. Doing this Ofqual regulated, nationally accredited course ensures that nothing of importance is left out of your memory, and that you are able to produce or sell food that is fit for human consumption Accredited, Ofqual regulated qualification: Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards. This means that you can be rest assured that your Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The Ofqual Register number for this course is 603/4311/4

Highfield Level 1 Award In Food Safety In Retail (RQF) Half day course Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely This Level 1 Award in Food Safety for Retail helps to prepare people for working in a low-risk role, where some food handling takes place. Course Contents: The Importance of Food Safety Legal responsibilities of food handlers Personal hygiene Contamination and cross contamination The importance of keeping one's work areas clean Pest control Basic bacteriology Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. This Highfield Level 1 Award in Food Safety in Retail (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place Accredited, Ofqual regulated qualification: This Level 1 Food Safety in Retail training course is a nationally recognised, Ofqual regulated qualification accredited by Highfield Qualifications. This means that you can be rest assured that your level 1 Food safety in Retail certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are appropriately trained in Food Safety. The Ofqual Register number for this course is 603/2617/7

Highfield Level 1 Award In Food Safety In Catering (RQF) Half day course Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely This Level 1 Award in Food Safety in Catering helps to prepare people for working in a low-risk role, where some food handling takes place. Course Contents: The Importance of Food Safety Legal responsibilities of food handlers Personal hygiene Contamination and cross contamination The importance of keeping one's work areas clean Pest control Basic bacteriology Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. This Highfield Level 1 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place Accredited, Ofqual regulated qualification: This Level 1 Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by Highfield Qualifications. This means that you can be rest assured that your level 1 Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are trained appropriately in Food Safety. The Ofqual Register number for this course is 603/2615/3

Duration 1 Days 6 CPD hours This course is intended for Individuals taking this course may be new managers and individual contributors seeking to develop or enhance leadership abilities with practical skills. Overview Transition from an individual contributor to a leader. Develop an effective team. Lead a team effectively. Increase your effectiveness in leading different types of teams. Develop a team mission, values statement, and vision to achieve business results. You have developed skills to be successful in your field. In this course, you will learn the practical skills you need to be an effective leader in your organization. Leadership enhances the skills employees at all levels need to be truly successful. When you learn practical leadership skills, you\'ll have the ability to motivate, coach, communicate with, and teach employees in such a way that they are more effective in their jobs and, as a result, you become more effective in your job. Private classes on this topic are available. We can address your organization?s issues, time constraints, and save you money, too. Contact us to find out how. Prerequisites Students should possess experience working in an organization as an individual contributor or possibly as a manager. 1. Transitioning from Individual Contributor to Leader Define Leadership Identify Your Leadership Style Redefine Your Role 2. Developing an Effective Team Build an Effective Team Coach for Performance Empower Your Team Members 3. Leading a Team Effectively Influence for Results Lead Your Team Through Organizational Change 4. Leading Different Types of Teams Work with Different Types of Teams Overcome Communication Barriers Overcome Issues Among Team Members 5. Aligning Your Strategy for Business Results Establish a Team Mission Determine Team Core Values Write a Team Vision Statement

Duration 1 Days 6 CPD hours Overview After completing this course, students will know how to: - Identify difficult personality types and the effect they can have in an organization - Manage difficult employees and monitor their behavior - Document ongoing changes in behavior and performance - Communicate clearly and effectively, both verbally and nonverbally - Improve your listening skills - Communicate with difficult supervisors and co-workers - Identify types of employee dismissals - Identify the focus of feedback and give and receive feedback effectively - Provide positive and constructive feedback - Monitor performance afterwards - Identify communication styles - Manage difficult feedback sessions and identify when to avoid giving feedback - Identify some common myths associated with workplace conflicts, common reasons that conflicts arise, and types of workplace conflict - Distinguish between conflict management and conflict resolution - Identify conflict resolution styles, resolve workplace conflicts, including team conflicts, and identify the communication skills required to In this course, students learn to identify and manage difficult employees, monitor their behavior, develop clear and effective communications techniques, give and receive feedback, identify workplace conflicts and present resolutions. 1 - Getting Started Workshop Objectives 2 - The Basics What is Performance Management? How Does Performance Management Work? Tools Case Study 3 - The Basics (II) Three Phase Process Assessments Performance Reviews Case Study 4 - Goal Setting SMART Goal Setting Specific Goals Measurable Goals Attainable Goals Realistic Goals Timely Goals Monitoring Results Case Study 5 - Establishing Performance Goals Strategic Planning Job Analysis Setting Goals Motivation Case Study 6 - 360 Degree Feedback What is 360 Degree Feedback? Vs. Traditional Performance Reviews The Components Case Study Module Six: Review Questions 7 - Competency Assessments Competency Assessment Defined Implementation Final Destination Case Study 8 - Kolb's Learning Cycle Experience Observation Conceptualization Experimentation Case Study 9 - Motivation Key Factors The Motivation Organization Identifying Personal Motivators Evaluating and Adapting Case Study 10 - The Performance Journal Record Goals and Accomplishments Linking with Your Employees or Managers Implementing a Performance Coach Keeping Track Case Study 11 - Creating a Performance Plan Goals Desired Results Prioritization Measure Evaluation Case Study 12 - Wrapping Up Words from the Wise Lessons Learned Additional course details: Nexus Humans Performance Management training program is a workshop that presents an invigorating mix of sessions, lessons, and masterclasses meticulously crafted to propel your learning expedition forward. This immersive bootcamp-style experience boasts interactive lectures, hands-on labs, and collaborative hackathons, all strategically designed to fortify fundamental concepts. Guided by seasoned coaches, each session offers priceless insights and practical skills crucial for honing your expertise. Whether you're stepping into the realm of professional skills or a seasoned professional, this comprehensive course ensures you're equipped with the knowledge and prowess necessary for success. While we feel this is the best course for the Performance Management course and one of our Top 10 we encourage you to read the course outline to make sure it is the right content for you. Additionally, private sessions, closed classes or dedicated events are available both live online and at our training centres in Dublin and London, as well as at your offices anywhere in the UK, Ireland or across EMEA.

Highfield Level 1 Award In Food Safety In Manufacturing (RQF) Half day course Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely This Level 1 Award in Food Safety in Manufacturing helps to prepare people for working in a low-risk role in a factory, where they will be handling, or around, food Course Contents: The Importance of Food Safety Legal responsibilities of food handlers Personal hygiene Contamination and cross contamination The importance of keeping one's work areas clean Pest control Basic bacteriology Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. This Highfield Level 1 Award in Food Safety in Manufacturing (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place Accredited, Ofqual regulated qualification: This Level 1 Food Safety in Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Highfield Qualifications. This means that you can be rest assured that your level 1 Food safety in Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are trained appropriately in Food Safety. The Ofqual Register number for this course is 603/2616/5

Level 5- Two Endorsed Diploma | QLS Hard Copy Certificate Included | Plus 5 CPD Courses | Lifetime Access

Leaders and managers are powerful people who are able to exercise considerable influence over the way in which an organisation operates and its employees. Ethical leadership involves the way that managers and leaders carry out their decision-making in terms of moral issues and choices. It is concerned with right versus wrong, good versus bad and the many shades of grey in between. Moral implications spring from virtually every decision, both on and off the job, requiring the ethical leader to have more imagination and the courage to do the right thing, from an ethical standpoint. This course examines the role of the ethical leader and the influence that he or she can exert in terms of corporate social responsibility (CSR) and improving an organisation’s ethical climate.

Online Marketing course for individuals, companies, professionals that want to succeed on the job and improve marketing skills.