2170 Supervisor courses in Chorleywood delivered Online

Learn to manage your time as well as your staff! Includes the Prioritization Grid, the Four Ds, Management Time Robbers, Four Great Tips, Effective Delegation

The Food Health Practitioner Mini Bundle plates up key topics from the food and hospitality sectors—served with a sensible dose of science and public health understanding. With modules on food hygiene, public communication, and the chemistry behind the cooking, this course is more organised than a Michelin kitchen on a Tuesday. Whether you're managing food standards, writing menus, or supporting health-conscious services, the course ties together the theory behind food, its safe handling, and how it fits into the bigger health picture. Learning Outcomes: Understand food safety principles and contamination prevention methods. Explore hospitality catering requirements and hygiene responsibilities. Gain insights into basic food science and nutritional components. Recognise public health considerations in food-related environments. Learn to communicate food-related policies with clarity and confidence. Identify health risks tied to food preparation and service practices. Who is this Course For: Hospitality staff learning safe food handling and hygiene protocols. Food support workers in schools, care homes or catering services. Public health assistants interested in food safety awareness. Kitchen team members reviewing communication and service guidelines. Entry-level professionals in food service or inspection roles. Anyone studying food science within hospitality frameworks. Clerical staff managing food policy documentation and training. Individuals wanting knowledge of food safety in public settings. Career Path: Food Safety Officer Assistant – £26,000/year Hospitality Health Coordinator – £27,500/year Public Health Support Officer – £28,000/year Catering Supervisor (Safety Focus) – £25,000/year Food Policy Communications Officer – £26,500/year Food Service Records Administrator – £24,000/year

Signalling training course description An intensive course that defines and explores the signalling methods that are to be found in today's telecommunications services. What will you learn Describe the Functionality and Features of Signalling. Describe the Functionality of Analogue & Digital Subscriber Signalling. Describe the various types of signalling used on different network types. Describe the Functionality of Private Network Signalling. Describe the Functionality of Public Network Signalling. Signalling training course details Who will benefit: Personnel involved with systems design, implementation and support. Prerequisites: Telecommunications Introduction Duration 2 days Signalling training course contents Introduction What is Signalling?, Standards, ITU-T Recommendations, Signalling Categories - Supervisory Addressing, E.164, Call Information, Network Management, Network Components, Inband/Outband Switch Signalling, Analogue Vs Digital Signalling. Analogue Subscriber Signalling Analogue Local Loops/Switches/Trunks, Digital Switches/Local Loops, Telephone Handset, Accessing the Local Exchange, Pulse/Tone Dialling. Digital Subscriber Signalling Integrated Digital Access, DASS2 & DPNSS, DASS2 - Call, IMUX, Euro ISDN, Q.931 Call Control, Message Identification, Message Types, Call Establishment Messages, Call Clearing. Network Types Service Types, Circuit Switched, Packet Switched, Signalling Terminology, In-Channel Signalling, G.704, Performance and Quality, Digital Signalling, CAS, CAS Applications, Foreign Exchange, CCS, Break-In/Out Private Network Signalling Types Networking PABXs, Inter PABX Analogue Signalling Methods, E & M, Tone-On-Idle, Inter PABX Digital Signalling Methods, DPNSS, DPNSS Deployment, PABX Support for DPNSS, DPNSS Call, Q.Sig, Q.Sig support/functionality/protocol, Message Overview, Call Establishment. Public Network Signalling SS7, SS7 Operations, SS7 Topology, SSP, STP, SCP, Database Types - CMSDB NP LIDB HLR VLR, Signalling Modes, Link Types, Further Redundancy, Linksets, SS7 addressing, Point Codes, Sub-System, Global Title Addressing and Translation, ANSI PCs, ITU-T PCs, SS7 Protocol Stack, MTP Level 1, MTP Level 2, Flow Control, FISU, LSSU, MSU, MSU SIF, MTP Level 3, SCCP, TCAP, TUP, Facility Format, Main Facilities, Flow Control Negotiation, Closed User Groups, Reverse Charging, Fast Select Facility, Throughput Class Negotiation, Call Barring, On-Line Facility Registration. BTUP, ISDN ISUP, Supplementary Services, ISUP Call - IAM, Progress/Answer/Suspend/ Resume/Release Messages, Intelligent Network (IN) Introduction, IN Evolution, IN Conceptual Model, IN Target Services & Service Features, Service Independent Building Blocks

From the temperature to the storage system, everything needs to be maintained to ensure food safety. Therefore, supervising food safety in catering is a pretty challenging task. The Supervising Food Safety in Catering Level 3 course is designed to make this job easy for you. The Supervising Food Safety in Catering Level 3 course will educate you on food safety legislation. You will learn the principles of the food safety management system. The easy to follow modules will help you attain the skills for controlling contamination, supervising the temperature and pest management. The instructor will teach you the proper methods of waste disposal and cleaning. You will enrich your knowledge of food poisoning and learn to avoid the facts that can cause this disease. Upon successful completion of this Supervising Food Safety in Catering Level 3 course, you will receive a valuable certificate. This certificate will elevate your resume and help you pursue a promising career in the catering industry. Join now and start learning. Learning Objectives Enrich your knowledge of food safety legislation Understand the principles of the food safety management system and its tools Get introduced to the process of controlling contamination Deepen your understanding of food poisoning Develop the skills for supervising the temperature Learn about the proper process of waste disposal, cleaning and disinfecting Gain in-depth knowledge of pest management Who is this Course for? This Supervising Food Safety in Catering Level 3 course is ideal for aspiring professionals in the food industry or those who wish to gain the relevant skills and knowledge to fast track their careers. It is for those who have little or no knowledge of the principles of food hygiene and safety or those who are new to the field and want to test their skills and knowledge. There are no entry requirements for this course; however, an eye for detail and a creative mind is essential. Entry Requirement This course is available to all learners of all academic backgrounds. A good understanding of the English language, numeracy, and ICT are required to attend this course. CPD Certificate from Course Gate  At the successful completion of the Supervising Food Safety in Catering Level 3 course, you can obtain your CPD certificate from us. You can order the PDF certificate for £4.99 and the hard copy for £9.99. Also, you can order both PDF and hardcopy certificates for £12.99. Career Path On successful completion of the Supervising Food Safety in Catering Level 3 course, learners can progress to a more advanced program from our course list. Career opportunities in this field include freelancing or working in-house, within a range of professional settings, with the opportunity to earn a high salary. Related professions in this industry include: Food handlers Catering Manager Food Safety Manager Restaurant owners Kitchen Manager Restaurant Manager Food Safety Officer Course Curriculum Module 01: Food Safety - An Introduction Food Safety - Introduction 00:26:00 Module 02: Supervision of Food Safety Supervision of Food Safety 00:34:00 Module 03: Food Safety Legislation Food Safety Legislation 00:28:00 Module 04: Food Safety Management System Food Safety Management Systems 00:41:00 Module 05: Food Safety Management Tools Food Safety Management Tools 00:27:00 Module 06: Microbiology Microbiology 00:25:00 Module 07: Contamination Hazards Contamination Hazards 00:25:00 Module 08: Controlling Contamination Controlling Contamination 00:38:00 Module 09: Food Poisoning (Bacterial) and Food-Borne Illness Food Poisoning (Bacterial) and Food-Borne Illness 00:29:00 Module 10: Food Poisoning (Non-Bacterial) Food Poisoning (Non-Bacterial) 00:29:00 Module 11: Personal Hygiene Personal Hygiene 00:21:00 Module 12: Food and Temperature Control Food and Temperature Control 00:31:00 Module 13: Checking, Verifying and Recording Temperature Checking, Verifying and Recording Temperature 00:22:00 Module 14: Food Spoilage and Preservation Food Spoilage and Preservation 00:35:00 Module 15: Food Premises and Equipment: The Design and Construction Food Premises and Equipment: The Design and Construction 00:30:00 Module 16: Waste Disposal, Cleaning and Disinfection Waste Disposal, Cleaning and Disinfection 00:32:00 Module 17: Pest Management Pest Management 00:26:00 Module 18: Food Safety Training for the Staff Food Safety Training for the Staff 00:15:00 Module 19: Reopening and Adapting Your Food Business During COVID-19 Reopening and Adapting Your Food Business during COVID-19 00:16:00 Mock Exam Mock Exam - Supervising Food Safety in Catering Level 3 00:20:00 Final Exam Final Exam - Supervising Food Safety in Catering Level 3 00:20:00 Certificate and Transcript Order Your Certificates or Transcripts 00:00:00

Are you ready to advance your career in the food and hospitality industry? Our special Food Safety and Hygiene for Catering with HACCP and Hospitality Management bundle combines three essential courses to help you succeed: Course 01: Level 3 Food Safety and Hygiene for Catering Course 02: Level 2 HACCP Training Course 03: Hospitality Management * Food safety is very important. The UK loses around £9 billion each year due to foodborne illnesses * Our Level 3 Food Safety and Hygiene for Catering course helps you meet the legal requirements of the Food Safety Act 1990. This course is perfect for anyone in the food sector, whether you're a server, chef, or line cook. It's our top-selling course with a 4.9 out of 5-star rating, featuring a very good curriculum that ensures you understand all the crucial aspects of food safety and hygiene. Our Level 2 HACCP Training course teaches you about Hazard Analysis and Critical Control Points. This is required by EU Regulation (EC) 852/2004. It's essential for those working in food production, retail, restaurants, and catering. This training helps you follow legal standards and keep food safe. Our Hospitality Management course helps you provide excellent service to guests. Learn how to make every guest's experience memorable and ensure the highest standards in your hospitality business. Don't just dream of a great career in Food and Hospitality sector-make it happen. Enroll in our Level 3 Food Safety and Hygiene for Catering with HACCP and Hospitality Management course bundle today. We offer this valuable bundle at a fair price of just £12 after a discount. Key Features: CPD Certified 30 CPD Points Free Certificate Developed by Specialist Lifetime Access Why Choose Our Course? By choosing our Food Safety and Hygiene for Catering with HACCP and Hospitality Management course is a smart investment in your professional future. Our Food Safety and Hygiene for Catering with HACCP and Hospitality Management course is designed by industry professionals to stay ahead of trends, offering the most current and relevant content. This Food Safety and Hygiene for Catering with HACCP and Hospitality Management course provides you with the tools and knowledge needed to excel in today's competitive landscape. With flexible learning options and a commitment to your success, our Food Safety and Hygiene for Catering with HACCP and Hospitality Management course is the key to unlocking your potential and advancing your professional journey. Course 01: Level 3 Food Safety and Hygiene for Catering Module 01: Fundamentals of Food Safety and Food Hygiene Module 02: Roles and Responsibilities of Food Supervisors and Handlers Module 03: Laws and Legislation in Food Safety and Food Hygiene Module 04: Food Safety Management Systems (FSMS) and Hazard Analysis and Critical Control Points (HACCP) Module 05: Foodborne Illnesses and Other Health Risks Module 06: Contamination Prevention Module 07: Waste Management, Cleaning, and Disinfection Module 08: Effective Training and Supervision of Staff Course 02: Level 2 HACCP Training Module 01: The Principles of HACCP Module 02: Legislation Regarding HACCP Module 03: Chemical and Physical Hazards in Food Module 04: Preparing for a HACCP System Module 05: Preliminary Steps and Studies for HACCP Module 06: The Seven Principles of HACCP - Part One Module 07: The Seven Principles of HACCP - Part Two Course 03: Hospitality Management Module 01: Customer Service In Hotel Reception Module 02: How To Handle Difficult Hotel Guests Module 03: Brand Standards In The Hospitality World Module 04: Dressing The Part: Creating The Professional Look In Hospitality Module 05: Keeping Stress Under Control On The Job Module 06: Legal Issues In Hospitality Learning Outcomes: After completing this Food Safety and Hygiene for Catering with HACCP and Hospitality Management course, learners will be able to: Understand fundamental food safety and hygiene principles and best practices. Identify food supervisors' and handlers' roles and responsibilities. Comprehend laws and legislation in food safety and hygiene. Implement FSMS and HACCP for effective food safety and hygiene management for catering. Recognise foodborne illnesses and associated health risks for better food safety and hygiene management for catering. Execute contamination prevention, waste management, and disinfection procedures. Able to handle difficult hotel guests with Hospitality Management principles. Certification After completing this Level 3 Food Safety and Hygiene for Catering with HACCP and Hospitality Management Course, you will get a free Certificate. CPD 30 CPD hours / points Accredited by CPD Quality Standards Who is this course for? This Level 3 Food Safety and Hygiene for Catering with HACCP and Hospitality Management course is accessible to anyone eager to learn more about this topic. Through this course, you'll gain a solid understanding of Food Safety and Hygiene for Catering with HACCP and Hospitality Management. Moreover, this course is ideal for: Aspiring food safety managers and supervisors. Food handlers seeking advanced food safety and hygiene knowledge. Catering business owners and operators who wants to know more about food safety and hygiene. Hospitality staff in managerial roles. Hotel receptionists aiming for service excellence. Please be informed that this Food Safety and Hygiene for Catering with HACCP and Hospitality Management course doesn't provide any formal qualification. To get qualified, you have to join programs such as - Level 1 Award in Food Safety in Catering (RQF) Level 2 Award in Food Safety for Catering (RQF) Level 2 Award in Food Safety in Catering (RQF) Level 2 Award in HACCP for Catering (RQF) Level 3 Award in Food Safety for Catering (RQF) Requirements This Level 3 Food Safety and Hygiene for Catering with HACCP and Hospitality Management course is accessible to anyone eager to learn more about this topic. Through this course, you'll gain a solid understanding of Food Safety and Hygiene for Catering with HACCP and Hospitality Management. Moreover, this course is ideal for: Career path After finishing this Level 3 Food Safety and Hygiene for Catering with HACCP and Hospitality Management course you will have multiple job opportunities waiting for you. Some of the Job sectors of Food Safety and Hygiene for Catering with HACCP and Hospitality Management are: Food Safety Manager Catering Supervisor HACCP Coordinator Hospitality Manager Hotel Receptionist Quality Assurance Officer Certificates Free CPD Certificate Digital certificate - Included Certificate of Completion Digital certificate - Included Will be downloadable when all lectures have been completed.

The Facilities Manager Training Mini Bundle is built for those managing people, parts, or places—sometimes all three before lunch. With modules in Logistics and Transportation, Operations Management, Supply Chain Management, Problem Solving, and Telephone Etiquette, this bundle provides solid knowledge for those who quietly keep everything running. Whether you’re navigating supplier delays or trying to make someone understand the word “urgent” over the phone, these lessons cover the pillars of effective facilities management. The Facilities Manager Training Mini Bundle is for the doers, the fixers, and the ones who solve it before it makes the group chat. Learning Outcomes: Understand logistics and transportation in workplace environments. Learn the foundations of operations and business flow. Explore supply chain structure and delivery strategies. Apply logical thinking to solve typical workplace issues. Develop telephone etiquette for professional communication. Improve time management in problem-heavy scenarios. Who is this Course For: Facilities coordinators dealing with multiple daily tasks. Office managers handling logistics and daily operations. Admin staff supporting supply or delivery systems. Professionals dealing with inbound and outbound calls. New hires in facilities or office resource roles. Supervisors overseeing internal systems and movement. Problem solvers working across departments regularly. Anyone who fixes things before others notice. Career Path: Facilities Manager – £38,000/year Logistics Supervisor – £34,000/year Office Administrator – £28,500/year Supply Chain Assistant – £29,000/year Operations Coordinator – £32,000/year Reception Manager – £27,000/year

The Level 2 HACCP Training Course provides an essential understanding of food safety management, adhering to the European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs. It’s designed to introduce learners to the principles of Hazard Analysis and Critical Control Point (HACCP) systems, enabling professionals in food service industries to comply with legal requirements, identify food hazards, and ensure safe food handling practices. By the end of this course, you’ll have a solid foundation in implementing food safety controls and maintaining a hygienic environment in the workplace.

Learn how to set goals that get results Includes the Importance of Goals, the 3 Ps of Goals, SMART Goals, Stretch Goals, Objectives & Key Results (OKRs)

Enhance your expertise in HV/MV power system design and protection coordination with EnergyEdge's virtual instructor-led training. Join now!

Enhance your expertise in HV/MV power system design and protection coordination with EnergyEdge's virtual instructor-led training. Join now!