£35.00
Endorsed by The Institute of Hospitality and CPD
The course content is aimed at employees at all levels of an organisation that may encounter bribery or corrupt working practices.
Acts of bribery and corrupt business practices are still an all to common part of business to business activity in the UK and Worldwide. Inducements can range from small ‘facilitation payments’ to gifts worth millions of pounds. They can come in many different forms and can sometimes be hard to track down.
This course examines some of the reasons why bribery and corruption occur as well as providing an overview of how common these practices are believed to be, before discussing how normal business activities, such as gifts, hospitality, sponsorship and donations, can be manipulated to become bribes. It goes on to cover the legislation that is in place both in the UK and Internationally and the severe penalties that can be brought against someone found to be acting a corrupt way. It also looks at the effects of bribery at a national level, including corruption in state-owned enterprises and governments, worldwide. Finally, on a more practical level, it will show you some of the ways management and employees can reduce the risk of bribery and corruption in their organisations, particularly through anti-bribery and anti-corruption policies.
Approximately 50 minutes are required for this course.
A short test concludes each module. A passmark of 70% for each module is required to successfully pass the course.
The syllabus aims to raise awareness of key health and safety issues in the workplace. The course meets the requirements for induction training for all staff, including young people preparing for work experience, people changing employment and people with no previous employment history.
The course is suitable for use in schools and colleges for promoting risk awareness and risk prevention as an integral part of education.
The REHIS Intermediate e-learning pack allows candidates to access the training at times convenient to them and work through the course at their own pace. It consists of:
The REHIS Intermediate Food Hygiene Course is designed principally for supervisors, managers and food business proprietors within the catering and hospitality industry. Holders of this qualification will have knowledge and understanding of the relationship between food hygiene, food poisoning and food spoilage in addition to the socio-economic costs of poor food hygiene.
This qualification is designed principally for all staff involved in the service of drinks in the hospitality industry. It is also suitable for young people preparing for work experience and people with no previous employment history who would like to work in this industry.
This practical training will deliver instant impact and holders of the qualification will have the knowledge and skills to enable them to work as an effective bar person in hospitality.
“The course was resourced and delivered to a high standard.
The teaching was very interactive and the learners were obviously feeling comfortable with the teaching style and the pace and content of the learning.
Louise demonstrated a superb level of knowledge of the subject and delivered the learning well using an obviously vast knowledge of the industry and practices used within it and the skills to deliver the information well.
The presenter developed an excellent and effective rapport with the learners and her vast experience and knowledge of the subject area had a massively positive effect on their learning.”
R McG - SQA Qualification Verifier
