Simply Training and Development courses

...food for the public and who needs evidence of food hygiene training. This includes chefs, waiting staff, staff in care homes, schools, nurseries...

...Manage emotional behaviour rather than emotional people! Work safely - alone. Save time - conflict holds back productivity. Suitable for: Supervisors...

...The difference between proactive and reactive customer service Meeting customer needs versus following procedures – is there a conflict? First impressions...

...clients, suppliers and colleagues. See what the other person really wants. Handle objections. Use concessions powerfully. Work for a solution which benefits both sides...

...Start confidently. Communicate information clearly and effectively. Gain and keep the audience's attention. Project a professional, accomplished image...

...The course will help participants to: Identify the signs and symptoms of stress. Act promptly and effectively to support staff experiencing stress...

...(with some authority for managing resources) who are looking to motivate their team members as well as achieve agreed outputs. Introducing the qualification...

...units • Three optional units Assessment Assessment of all Management S/NVQs is through submission of evidence, normally a portfolio and/or professional discussion...

...Suitable for: The ILM Level 4 S/NVQ in Management has been specifically designed for middle managers with a wide span of control and accountability for performance...

...Continual assessment throughout the course by the tutor. A Paediatric First Aid certificate is issued to all who successfully show their competence... Learn about: First Aid...

...who supervise food safety, particularly head chefs and Catering Managers. This course is for all who supervise food safety, particularly head chefs and Catering Managers...

..."management by exception" Train staff in these procedures What does the course cover? The impact of current legislation Policies, controls and standards...

...of food hygiene Hygiene managers/auditors/personnel The benefits of attending By the end of this course delegates will be able to: Manage food hygiene...

...Suitable for: The ILM Level 2 S/NVQ in Team Leading has been specifically designed. for team leaders (with some authority for managing resources)...

...to demonstrate that the requirements are met at the relevant standard...

...resource allocation and operational methods in their department or organisation. Level 4 S/NVQ in Management Introducing the qualification The ILM Level...

...but who may come into contact with people with mental health problems as part of their...

...assessment at the end of the course. A certificate in Safeguarding Vulnerable Adults is issued to all who successfully show their competence...

...procedures for lone working Develop appropriate personal safety measures Develop safe working practices and emergency procedures What does the course cover?...

...Managers of owners of a food business. Trainers of food hygiene. Hygiene managers/auditors/personnel It is designed for all those working in all food businesses...