by
ClickView (Firm)
Call Number
XX(301586.1)
Summary
Conflict, it occurs in any workplace, and always needs to be carefully managed. In many ways, there is a greater potential for conflict to occur in an aged care environment than in a number of other workplaces. Relationships with residents or clients, their families and carers, other health professionals and managers of aged care services can require delicate balancing. There is generally a range of emotions and issues involved in the care of vulnerable people, and aged care workers often find themselves in positions where they need to think on their feet and deal with conflict effectively. A range of skills needed for conflict resolution are examined, and the programme finishes with a look at behaviours that elicit resistance, and those that elicit cooperation.
Format:
Other
Relevance:
109798.4375
by
ClickView (Firm)
Call Number
XX(302852.1)
Summary
These days it's vital that all employees as well as management are aware of Occupational Health and Safety, but the major issues of hazard control, good design, housekeeping and cooperation can sometimes be hard to apply in context. This innovative programme sparks the imagination with illustrations of good OH&S practice from the world of nature, as well as examining its implementation in several work locations.
Format:
Other
Relevance:
0.1715
View Other Search Results
by
ClickView (Firm)
Call Number
XX(301793.1)
Summary
Every one of us knows what it is to feel sad and depressed occasionally, but there is a significant difference between this and clinical depression. In this excellent programme, we take an in depth look at the nature and extent of this significant health issue. Featuring recognised mental health experts from leading mental health charity SANE, and young sufferers as well, this resource covers the types of depression, who is at risk, signs and symptoms, and myths and treatments. This programme is a comprehensive, straightforward and compassionate introduction to a major mental health issue.
Format:
Other
Relevance:
0.1622
by
ClickView (Firm)
Call Number
XX(302634.1)
Summary
Health and safety is something we tend to take for granted - until an accident happens that affects us personally. And then it's too late. This practical programme demonstrates the core health and safety issues that affect us all, such as lifting things, and shows why being careful has to become second nature even when we're really busy. The key message is that we have to take responsibility for our own safety, and the safety of others, at all times. Using Rick Stein's Seafood restaurant and hotel business as a case study, the programme demonstrates how health and safety procedures and principles involve people from different parts of the business - chefs, waiters, admin staff, cleaners, and drivers. It covers three main areas of health and safety at work: manual handling; fire; slips, trips, cuts and burns.
Format:
Other
Relevance:
0.1474
by
ClickView (Firm)
Call Number
XX(301291.1)
Summary
Imagine a world with no food regulations that protected the public from harmful foods and ingredients - products high in harmful chemicals; no use by dates; inadequate packaging - it would be catastrophic. In Australia and New Zealand, the organisation responsible for this is Food Standards Australia New Zealand - or FSANZ. The independent government organisation as we know it today came into existence in 2001. This program looks at the nature and structure of the organisation; its goals; its interaction with the food industry; the development of food standards; and the relationship between FSANZ and other authorities. Various perspectives on the vital and complex work of FSANZ are offered by the organisation's communications manager, Lydia Buchtmann, also Brendan Gillespie the Operations Manager of pasta manufacturing company, Ubaldi Foods, and Moreland City Council's environmental health officer, Vicky Lambropoulous.
Format:
Other
Relevance:
0.1474
by
ClickView (Firm)
Call Number
XX(302742.1)
Summary
Every industry works within legal and regulatory frameworks. Some are general in nature and affect every sector and workplace; others are designed with the specific nature of different industries in mind. This film examines legislation and regulation in the travel and tourism industry. It features five experts from various travel and tourism-related organisations, including the Civil Aviation Authority, ABTA and the Federation of Tour Operators. Comment is also provided from an academic and legal perspective. Areas covered include regulation, consumer and employment protection, health and safety and disability discrimination. This resource provides learners of tourism and travel related disciplines with an insightful and informative overview of key areas impacted by legislation and regulation.
Format:
Other
Relevance:
0.1474
Call Number
TR DVD 664 PRO
Publication Date
2008
Summary
This fascinating program looks at why we preserve and process foods, how we do it in different cultures and the health considerations we need to take into account when we do it today. The preservation of food has been a life-saving practice in every human society since the dawn of time. Food, by its very nature, begins to spoil almost as soon as it is harvested so, to survive and thrive in ancient times, people had to learn to preserve the bounty to see them through lean times. In frozen climates, meat was kept in the ice. In tropical climates food was dried in the sun. In moderate climates salt and oil did the work. And this preservation allowed mankind to put down roots and create a society by remaining in one location. Each culture preserved their local food sources using the same basic methods of food preservation such as drying, freezing, fermenting, pickling and curing. But, within cultures, the preservation of food isn?t strictly for sustenance. There are also cultural aspects. All across the world there are many religious and celebratory occasions where the preservation of foods now has a social and customary meaning. The approach is now taken that we preserve food because we want to, rather than because we have to. This program includes an introduction to the workings of HACCP.
Format:
Other
Relevance:
0.1270
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