1838 Courses in Leicester

Care/Support planning will cover a range of topics including assessments, record keeping and managing information. The training will give your care and support workers the knowledge and understanding to effectively write a care plan for the people they support and ensure a clear log is kept ready for CQC inspections. Explore the key features of Care Planning including person centred planning and the promotion of personalised services including goal setting.

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In today's competitive business world firms are under unprecedented pressure to deliver value to their shareholders and other key stakeholders. Senior executives in all parts of the organisation are finding that they need some degree of financial know how to cope with the responsibility placed on them as business managers and key decision-makers; monitoring and improving business performance, investing in capital projects, mergers and acquisitions: all require some degree of financial knowledge. The key financial skills are not as difficult to learn as many people believe and in the hands of an experienced senior executive they can provide a formidable competitive advantage. After completing this course delegates will be able to: Understand fundamental business finance concepts; understand, analyse and interpret financial statements: Profit Statement, Balance Sheet and Cashflow Statement Understand the vital difference between profit and cashflow; identify the key components of working capital and how they can be managed to generate strong cashflow Evaluate pricing decisions based on an understanding of the nature of business costs and their impact on gross margin and break-even sales; managing pricing, discounts and costs to generate strong business profits; understand how lean manufacturing methods improve profit Use powerful analytical tools to measure and improve the performance of their own company and assess the effectiveness of their competitors Apply and interpret techniques for assessing and comparing investment opportunities in capital projects, business acquisitions and other ventures; understand and apply common methods of business valuation Understand the role of business finance in formulating and implementing competitive business strategy; the role of budgeting as part of the planning process and the various approaches to budgeting and performance measurement 1 Basic principles Delivering value to key stakeholders Accounting concepts, GAAP, IFRS and common terms Understanding and using the balance sheet Understanding and using the profit statement Recognising the vital difference between profit and cashflow Understanding and using the cashflow statement What financial statements can and cannot tell us 2 Managing and improving cashflow Sources of finance and their advantages and disadvantages What is working capital and why is it so important? Managing stocks, debtors and creditors Understanding how working capital drives business growth Understanding and avoiding the over-trading trap Unlocking the funds tied up in fixed assets: asset backed loans and leasing 3 Managing and improving profit Understanding how profits generate cashflow The fundamental nature of costs: fixed and variable business costs Understanding gross margin and break-even How common pricing methods affect gross margin and profit Effective strategies to improve gross margin Using value chain analysis to reduce costs Lean manufacturing methodsUnderstanding Just-in-time, 6 Sigma and Kaizen methods Improving profitEffective and defective strategies 4 Measuring and managing business performance Measures of financial performance and strength Investor behaviour: the risk and reward relationship Return on investment (ROI): the ultimate measure of business performance How profit margin and net asset turnover drive return on net assets Why some companies are more profitable that others Understanding competitive advantage: cost and differentiation advantage Why great companies failWhat happened to Kodak? Using a 'Pyramid of Ratios' to improve business performance Using Critical Success Factors to develop Key Performance Indicators 5 Budgeting and forecasting methods Using budgets to support strategy Objectives and methods for effective budgets Using budgets to monitor and manage business performance Alternative approaches to budgeting Developing and implementing Balanced Scorecards Beyond Budgeting Forecasting methods and techniques Identifying key business drivers Using rolling forecasts and 'what-if' models to aid decision-making

Person-centred approaches are a core skills framework that articulates what it means to be person-centred and how to develop and support the workforce to work in this way. Developed in partnership with Skills for Health and Skills for Care, the Framework aims to distil best practices and to set out core, transferable behaviours, knowledge and skills. It is applicable across services and sectors and across different types of organisations. Person-centred approaches underpins existing dementia, learning disabilities, mental health and end of life care core skills frameworks. This subject forms standard 5 in The Care Certificate.

A key-worker role is to provide the best individual care for people they support and carry out effective assessment and support planning. Staff need to know how to motivate individuals to achieve their personal goals and understand how to advocate on their behalf. Staff also need to know how to improve communication between colleagues, individuals, other professionals, and contribute to service improvement.

REFERENCE CODE 603/5204/8 COURSE LEVEL NVQ Level 3 THIS COURSE IS AVAILABLE IN Course Overview Who is this Qualification for? This qualification is aimed those who carry out supervisory activities in a specific trade in the Construction Industry. The qualification certificate will carry an endorsement to show what trades the candidate was supervising during completion of this qualification. The qualification has a core group of 5 mandatory units that cover areas including Health and Safety, confirming work requirements and coordinating work operations. The qualification also has a group of optional units to allow flexibility to suit individual needs and responsibilities and completion of mandatory units and a minimum of 2 units from the optional group will give access to the relevant CSCS card. This qualification replaces version 1 of the GQA Level 3 NVQ Diploma in Occupational Work Supervision (Construction) QAN 601/3469/0 for anyone starting the qualification from 01/11/2019. What is required from candidates? This qualification consists of 5 mandatory units, which have a total of 57 credits and a group of optional units. Candidates must complete all 5 mandatory units and a minimum of 2 units from the optional group. GQA qualifications are made up of units that have a credit value or credits. These credits must be achieved in the correct combination of mandatory and optional units. Qualifications are now required to indicate the total qualification time (TQT), this is to show the typical time it will take someone to attain the required skills and knowledge to meet the qualification criteria. The units of assessment set out learning outcomes which describe what learners need to be able to do and understand. The learning outcomes are defined by assessment criteria which are used to assess competence, expressed as skills achieved and learned knowledge and understanding, to achieve the units. Achievement of the mandatory units and chosen optional units will mean the qualification has been completed and will be subject to approval of a claim for certification. GQA Qualifications will issue a certificate complete with the learner’s name, the qualification and unit titles and the credits achieved. Mandatory units Level Credit Confirming Work Activities and Resources for an Occupational Work Area in the Workplace Developing and Maintaining Good Occupational Working Relationships in the Workplace Confirming the Occupational Method of Work in the Workplace Implementing and maintaining health, safety and welfare in the workplace Coordinating and organising work operations in the workplace Optional Units – Minimum of 2 units (19 credits must be achieved) Allocating and monitoring the use of plant, machinery, equipment or vehicles in the workplace Monitoring progress of work against schedules in the workplace Confirming work meets contractual, industry and manufacturers’ standards in the workplace Implementing procedures to support the team performance in the workplace 3 13 Co-ordinating and confirming the dimensional control requirements of the work in the workplace Entry requirements There are no formal entry requirements for learners undertaking this qualification. However, centres must ensure that learners have the potential and opportunity to gain the qualification successfully. Qualification support This qualification has been designed and developed by CITB and GQA Qualifications have authorised Oscar Onsite Academy to deliver this qualification in the Construction Sector. Please Note that photocopied or downloaded documents such as manufacturers or industry guidance, H&S policies, Risk Assessments etc, are not normally acceptable evidence for Oscar Onsite Qualifications unless accompanied by a record of a professional discussion or Assessor statement confirming candidate knowledge of the subject. If you are in any doubt about the validity of evidence, please contact Oscar Onsite Academy

Our Bowel Care training will enable learners to deliver effective and thorough support to individuals who have difficulty managing their bowel habits due to immobility or illness. Bowel Care training is aimed at support workers with no experience of bowel care and can also be attended by nurses who may like to update their knowledge.

This highly practical one-day workshop has been designed specifically to help maximise sales where customers make contact by telephone. When customers contact us direct they have clearly already considered the possibility that they might buy from us, but we're still only half-way to making a sale. Unless we fully understand their needs and make it easy for them to buy, we may not secure the business. This workshop concentrates on the telephone skills and techniques needed to achieve the most positive outcome in any inbound customer call. A combination of excellent customer service skills and savvy sales awareness techniques will increase our chances of a successful outcome for both parties. The programme features the unique INBOUND model, to help remember the key principles for effective inbound telephone sales: Initial impressions Needs of the customer Bring them with you Open up the conversation Understand the triggers Narrow down the solutions Decision time! The programme also covers how to deal with difficult calls and challenging people - after all, every complaint is a sales opportunity! This programme will help participants: Create the perfect interaction with any customer making contact by telephone Make every call count Build rapport quickly in any situation Handle difficult calls and challenging people Create sustainable and profitable relationships Increase your sales conversions 1 The inbound sales process Each customer who contacts us will be at a different stage of the sales process. Some might be making general enquiries whilst others will be ready to commit, having made most of their decisions already. Sales and customer service people need to be ready to find out the stage the customer has reached before helping them to make the right decision for them 2 Engaging with the customer Having clarified where the customer is on their journey to making a purchasing decision, our next responsibility is to create and build a trusting relationship on both sides. This involves establishing rapport quickly to ease the communication process, thus enabling smooth transactions, both now and in the future 3 Questioning and listening skills for gathering information Developing these skills requires practice so that the communication becomes natural for the customer. This helps the customer to feel comfortable with us and work with us towards an effective solution. We discuss different types of question and how to use high-gain questions to uncover key information. Active listening will ensure that we can really help customers get what they need 4 Overcoming objections and excuses If we have followed the process properly and really understood the customer, then there should no further objections or barriers to completing the transaction. The reality is that there will still be the occasional issue that needs clarifying, so we need to prepare for possible objections and questions that customers might have. This includes probing objections so that we fully understand the customer's perspective before constructing suitable responses or solutions 5 Gaining commitment and ending the call Customers want to gain a solution to the issue they are facing and the sooner we can help them achieve that the better. Guiding the customer and helping them to believe in their own decision is part of our role. This section is dedicated to getting commitment all the way along the process, not just at the close 6 Dealing with difficult and challenging situations The realisation that everybody is different, with different personality types, different ways of looking at the world and different goals, is key to understanding sales. With this is mind we discuss these differences and how we adapt our approach to ease communication and maintain trust and understanding 7 Action plans Course summary and presentation of action plans

The duty of care is a legal requirement and comes with the job role for any Care worker. It is part of the code of conduct for healthcare support workers and adult social care workers in England and applies as soon as someone receives treatment or care. Employees also have a duty of care to other workers.

The Food Hygiene Regulations 2006 are considered to be the most important food safety and hygiene regulations in the UK. These regulations go one step further than the Food Safety Act 1990 as they specify that ALL food businesses have a legal obligation to make sure that food they prepare and serve to the public is safe and hygienic.