This course develops capable and effective supervisors for the food business through the application of management theory and soft skills that the course delivers.
This includes how to function as agents of change in their employers’ food business, improving operational performance and profitability. In addition, the course develops the personal skills and understanding of management theory required for objective self-management and the management, motivation, and leadership of individuals and teams.
It also develops communication skills for food businesses, e.g. reporting in writing and verbally, presentation skills and negotiation skills. The course prepares participants to recognise the need for and practice continual learning and self-improvement as part of the function of management in the modern workplace. It also explores and evaluates problem-solving tools and techniques of value to managers in a food business.
By the end of this course, participants will be able to:
• Evaluate the management and leadership of individuals and teams within the context of a food business and the part that management plays in managing threats and catalysing and controlling change and business improvement.
• Appraise the role of soft management skills in the management and leadership of individuals and teams.
• Assess the rationale and methodologies associated with staff recruitment and selection, staff motivation, staff performance evaluation and appraisal, staff training and development, staff discipline.
• Evaluate the management tools and techniques applicable to the effective management of people in a food business.
Course Provider: Harper Adams University
Course Date: This course commences each November
Course Delivery: 4 Days Campus Workshops
Course Fee: £1200.00