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Trousse à outils pour les ressources humaines – MODULE 2 : Planification des ressources humaines
$199.00La planification des ressources humaines est un processus que les gestionnaires utilisent pour prendre des décisions sur les meilleures façons d’allouer le budget de fonctionnement d’une organisation et ses employés. Dans le cadre du processus de planification des ressources humaines, les gestionnaires examinent les objectifs opérationnels afin de prévoir la demande d’employés d’une organisation et d’observer les conditions du marché pour anticiper l’offre future de talents. -
Coaching and Mentoring
$110.00Coach, Mentor, Role Model, Supporter, Guide... do these words ring a bell? Being a coach involves being able to draw from several disciplines. Coaching is based on a partnership that involves giving both support and challenging opportunities to employees. Mentorship is a related skill that is often a part of coaching. It’s about being a guide, offering wisdom and advice when it is needed. Knowing how and when to coach (and when to use other tools, like mentoring) is an essential skill that can benefit both you and your organization. Member price: $88.00 -
Trousse à outils pour les ressources humaines – MODULE 6 : Gestion du rendement
$199.00Un système efficace de gestion du rendement aide l’équipe de direction, les gestionnaires et les employés à communiquer les objectifs, à échanger de l’information, à favoriser l’apprentissage et le perfectionnement et à explorer les possibilités d’avancement professionnel. Les buts et les objectifs de l’organisation sont appuyés au quotidien par une communication efficace avec les employés conçue pour gérer les conflits en milieu de travail à mesure qu’ils surviennent et par des processus de mesures disciplinaires et des programmes de récompense des employés bien conçus. -
Generation Gap – Closing the Generation Gap in the Workplace
$100.00There are currently five generations in the workforce. Only a few short years ago employers who were expecting to be faced with mass retirements are now looking at accommodating workers who cannot afford to retire, or are simply healthy and happy enough they’d like to stay at work. However, the labor force continues to put in hard work and lots of strategy to find the right people to fill vacancies and to be able to serve their customers. This course examines the history and reality of the generation gap, especially for recruiters and succession planning. In it, we will explore whether defining the actual limits of each generation is most important, or whether the merits of people within the context of employment is the bigger issue. After all, understanding others helps us to understand ourselves and to manage the people that we work with. We will also explore problems, solutions, and strategies to help overcome issues of the generation gap. Member price: $80.00 -
Applying HACCP
$250.00This course focuses on how to develop, apply and maintain Hazard Analysis and Critical Control Points (HACCP) in a facility. The goal of this course is to help prevent food safety issues before they happen, rather than afterwards. This training will provide knowledge and strategies which clients can use to successfully develop and implement a HACCP System in the food processing industry. Part 2 of a 13-hour HACCP Pairing. See Part 1: HACCP Essentials *Become a member to receive 20% off -
English as a Second Language: A Workplace Communications Primer
$125.00Good communications are vital to building good working relationships. This course is written for employees with intermediate competency in English as their second language. Exercises will explore the four main categories of communication: Speaking, Listening, Reading and Writing. It explores gaps in communication as the result of cultural language differences and provide exercises to help connect those gaps. -
HACCP Fundamentals
$199.00This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.
