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Designed for Receptionists and Clerical Assistants. Topics include: Managing the reception area; Organizing time; Telephone techniques; Handling visitors; Taking and conveying messages; Projecting a professional image; Personal effectiveness and how to improve it; Providing exceptional customer service; Handling difficult customers; Applied office English. |
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Designed for Household Helpers. Topics include: Laundry and fabric care; Dishwashing; Keeping the kitchen and bathroom clean; Cleaning the living areas; Personal Hygiene; Hand hygiene; Safety in the home. |
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Designed for food handlers in supermarkets, restaurants and offices. Topics include: Food safety hazards (biological, physical, and chemical); Temperature monitoring and controls; Cross-contamination; Storage of food (FIFO); Food Preparation; Repackaging of foods; Washing and sanitization; Pest control; Personal Hygiene; Workstation cleanliness. |
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Designed for Stock Clerks, Accounting Clerks, Purchasing Officers and Store supervisors. Topics include: The purchasing function; Stock valuation and control; The buying process; Classification and coding; Storeroom planning and layout; Material handling and storage; Using the computer in stock and inventory control. |
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Designed for employees entering the workforce for the first time and front-line employees. Topics include: Understanding the organization structure and culture; What is expected of the employee at the workplace; Understanding payroll deductions; Money management; Communicating with co-workers and supervisors/managers; Use of language at the workplace; Attire and deportment; Being a good team player. |
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Courses
