Course Curriculum
| Retail Management | |||
| Introduction to Retail Management | 00:22:00 | ||
| Retail Strategy | 00:13:00 | ||
| Retail Buying and Merchandising | 00:17:00 | ||
| Retail Pricing | 00:32:00 | ||
| Supply Chain Management in Retailing | 00:12:00 | ||
| The Sales Process and Dealing with Customers at the Checkout | 00:10:00 | ||
| Importance of Consumer Behaviour | 00:12:00 | ||
| Taking Trends and Targeting Customers Effectively | 00:11:00 | ||
| The Importance of Communicating with Customers | 00:18:00 | ||
| Choosing a Retail Location | 00:14:00 | ||
| Retail Psychology | 00:13:00 | ||
| Negotiate the Right Deal with Suppliers | 00:12:00 | ||
| Develop Store Security Procedures | 00:16:00 | ||
| Management Skills for Leading Your Team | 00:17:00 | ||
| Selling in Multiple Channels | 00:21:00 | ||
| Retail Brand Management | 00:16:00 | ||
| Health and Safety for Retail Stores | 00:21:00 | ||
| Consumer Rights Act | 00:15:00 | ||
| UK Employment Law Training | |||
| Basics of Employment Law | 00:17:00 | ||
| Legal Recruitment Obligations and Process to Be Followed | 00:39:00 | ||
| Employment Contracts | 00:21:00 | ||
| Employee Handbook | 00:20:00 | ||
| Disciplinary Procedure | 00:19:00 | ||
| National Minimum Wage & National Living Wage | 00:33:00 | ||
| Parental Rights, Sick Pay, & Pension Scheme | 00:42:00 | ||
| Discrimination in the Workplace | 00:49:00 | ||
| Health & Safety at Work. | 00:15:00 | ||
| Dismissal, Grievances and Employment Tribunals. | 00:31:00 | ||
| Workplace Monitoring and Data Protection | 00:11:00 | ||
| Health and Safety in the Workplace | |||
| Module 01: Health and Safety at Work and the Laws | 00:23:00 | ||
| Module 02: Managing for Health and Safety | 00:29:00 | ||
| Module 03: Risk Assessment and Common Risks | 00:21:00 | ||
| Module 04: Accidents and Ill Health at Work | 00:17:00 | ||
| Module 05: Incident Management at Work | 00:25:00 | ||
| Module 06: Electrical, Fire and Gas Safety | 00:25:00 | ||
| Module 07: Measures of Fire Safety | 00:25:00 | ||
| Module 08: Fire Emergency: Evacuation Procedures | 00:15:00 | ||
| Module 09: The Fire Plan and Safety Arrangements | 00:20:00 | ||
| Module 10: Manual Handling Hazards and Injuries | 00:23:00 | ||
| Module 11: Controlling and Reducing the Risks | 00:28:00 | ||
| Module 12: Safe Lifting Techniques | 00:15:00 | ||
| Module 13: Working at Height | 00:22:00 | ||
| Module 14: Work at Height Equipment | 00:21:00 | ||
| Module 15: Working in Confined Spaces and the Laws | 00:19:00 | ||
| Module 16: Control Measures for Working in Confined Spaces | 00:25:00 | ||
| Module 17: Emergency Procedures for Working in Confined Spaces | 00:18:00 | ||
| Module 18: Safety in Different Work Settings | 00:21:00 | ||
| Module 19: Work Equipment Hazards and Risk Control | 00:22:00 | ||
| Module 20: Other Health and Safety Hazards at Work | 00:23:00 | ||
| Module 21: Basic First-Aid Techniques | 00:20:00 | ||
| Module 22: Dealing with Minor Injuries at the Workplace | 00:25:00 | ||
| Module 23: Call for an Emergency | 00:07:00 | ||
| Module 24: Health Problems Related to Hazardous Substances | 00:29:00 | ||
| Module 25: Identifying Hazardous Substances | 00:25:00 | ||
| Module 26: Control Measures and Monitoring | 00:29:00 | ||
| Module 27: Implementing Control Measures | 00:22:00 | ||
| Retail Customer Service Training | |||
| Who We Are and What We Do | 00:17:00 | ||
| The Sales Process and Dealing with Customers at the Checkout | 00:08:00 | ||
| Importance of Consumer Behaviour | 00:10:00 | ||
| Taking Trends and Targeting Customers Effectively | 00:09:00 | ||
| The Importance of Communicating with Customers | 00:16:00 | ||
| Identifying and Addressing Customer Needs | 00:17:00 | ||
| Generating Return Business | 00:17:00 | ||
| In-Person Customer Service | 00:10:00 | ||
| Giving Customer Service over the Phone | 00:11:00 | ||
| Providing Electronic Customer Service | 00:14:00 | ||
| Recovering Difficult Customers | 00:17:00 | ||
| Understanding When to Escalate | 00:14:00 | ||
| GDPR Data Protection Training | |||
| GDPR Basics | 00:22:00 | ||
| GDPR Explained | 00:17:00 | ||
| Lawful Basis for Preparation | 00:29:00 | ||
| Rights and Breaches | 00:25:00 | ||
| Responsibilities and Obligations | 00:29:00 | ||
| Ethical and Social Issues and Data Protection | 00:27:00 | ||
| Level 2 Food Hygiene and Safety for Retail | |||
| Level 2 Food Hygiene and Safety – INTRODUCTION | 00:01:00 | ||
| Module 01: Level 2 Food Hygiene and Safety | 00:01:00 | ||
| Module 02: Level 2 Food Hygiene and Safety – Food Safety Law | 00:01:00 | ||
| Module 03: Level 2 Food Hygiene and Safety – Food Safety Hazards and Contamination | 00:01:00 | ||
| Module 04: Level 2 Food Hygiene and Safety – Food-Borne Illnesses | 00:01:00 | ||
| Module 05: Level 2 Food Hygiene and Safety – The Importance of Cleaning | 00:01:00 | ||
| Module 06: Level 2 Food Hygiene and Safety – Pest Control and Waste Management | 00:01:00 | ||
| Module 07: Level 2 Food Hygiene and Safety – Design and Premises Layout | 00:01:00 | ||
| Module 08: Level 2 Food Hygiene and Safety – Applying Food Safety | 00:01:00 | ||
| Module 09: Level 2 Food Hygiene and Safety – Importance of Personal Hygiene | 00:01:00 | ||
| Module 10: Level 2 Food Hygiene and Safety – Understanding Allergens | 00:01:00 | ||
| Module 11: Level 2 Food Hygiene and Safety – HACCP | 00:01:00 | ||
| Module 12: Level 2 Food Hygiene and Safety – Bacterial Growth and Temperature Control | 00:01:00 | ||
| Module 13: Level 2 Food Hygiene and Safety – Legal Responsibilities in Retail Food Safety | 00:01:00 | ||
| Module 14: Level 2 Food Hygiene and Safety – Maintaining Food Safety Records | 00:01:00 | ||
| Module 15: Level 2 Food Hygiene and Safety – Reporting Food Safety Incidents | 00:01:00 | ||
| Module 16: Level 2 Food Hygiene and Safety – Final Review and Best Practices | 00:01:00 | ||
| Level 2 Food Hygiene and Safety – CONCLUSION | 00:01:00 | ||
| Equality, Diversity and Inclusion (EDI) Training | |||
| Module 01: Introduction to Equality, Diversity and Inclusion | |||
| Introduction to Equality, Diversity and Inclusion | 00:07:00 | ||
| Module 02: The Protected Characteristics | |||
| The Protected Characteristics | 00:06:00 | ||
| Module 03: Inappropriate Behaviour and Toxic Work Culture | |||
| Inappropriate Behaviour and Toxic Work Culture | 00:07:00 | ||
| Module 04: Implementing EDI in Organisational Policy | |||
| Implementing EDI in Organisational Policy | 00:09:00 | ||
| Equality, Diversity and Inclusion Legislation | 00:15:00 | ||
| Writing the EDI Policy and Conducting Audit | 00:10:00 | ||
| Module 05: Creating an Ideal Workplace | |||
| Creating an Ideal Workplace | 00:09:00 | ||
| Fire Safety Awareness Training | |||
| Module 01: Introduction to Fire Safety | 00:20:00 | ||
| Module 02: Fire Safety Legislation | 00:20:00 | ||
| Module 03: Measures of Fire Safety | 00:25:00 | ||
| Module 04: Fire Emergency Evacuation Procedures | 00:15:00 | ||
| Consumer Rights Awareness | |||
| Module 01: Introduction to Consumer Rights | 00:13:00 | ||
| Module 02: The Consumer Rights Act | 00:23:00 | ||
| Module 03: Consumer Contracts Explained | 00:20:00 | ||
| Module 04: General Data Protection Regulations Explained | 00:16:00 | ||
| Module 05: Fraud Protection | 00:32:00 | ||
| Retail Banking | |||
| Module 01: Introduction to Banking | 00:13:00 | ||
| Module 02: Banking Services | 00:11:00 | ||
| Module 03: Categories of Banking Institutions | 00:13:00 | ||
| Module 04: Bank Teller | 00:08:00 | ||
| Module 05: Bank Accounts and Opening Them | 00:14:00 | ||
| Module 06: Mathematics for Bank Tellers | 00:15:00 | ||
| Module 07: Bookkeeping and Payment | 00:14:00 | ||
| Module 08: Cash Sorting & Counterfeit Identification | 00:12:00 | ||
| Module 09: Fraud Handling | 00:13:00 | ||
| Module 10: Customer Services | 00:12:00 | ||
| Module 11: Banking Risk Management | 00:13:00 | ||
| Module 12: Ethics | 00:06:00 | ||
Instructors
39 STUDENTS ENROLLED
Food Hygiene
Health & Safety
Safeguarding
First Aid
Business Skills
Personal Development


