Page 4 - CONTRACTOR NEWSLETTER August 2019
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EventShaper News



        OUR TRAINING SO FAR IN 2019
        It has been a busy year for us here at EventShaper
        in terms of training! It is really important to us to
        ensure we provide a service that is of growing value.

        FOOD HYGIENE LEVEL 2 COURSE AND FOOD
        ALLERGY AWARENESS COURSE

        This year all our Operations Team have
        achieved training and certification in Food Hygiene
        Level 2 and Food Allergy Awareness. This new
        knowledge will help our teams understand the
        processes and rules when dealing with onsite
        food/catering queries.

        CRISIS MANAGEMENT COURSE

        In March, all the Ops Managers attended a course on Crisis Management. Here’s what Tabitha and Daniela had
        to say about the course:

        “The CEVRA crisis management training was a good way for us to think of different areas and aspects to
        review when looking at the vulnerabilities of different shows..”  Tabitha

        “The training that we had with CEVRA not only outlined the importance of a risk assessment being in place but
        also how important it is to communicate in advance with the venue and client regarding the processes.” Daniela

        'HOW TO BUILD A SHELL SCHEME STAND' COURSE

        Also in March, our Ops Assistants went on a ‘How to Build a Shell Scheme Stand’ onsite at ExCel. This gave
        our Ops Assistants the chance to get a very hands-on learning experience and was aimed at helping them get a
        solid understanding of how a shell scheme stand is built. Anna turned out to be unexpectedly talented at this and
        won herself an Amazon voucher for best stand!

        'DEALING WITH DIFFICULT BEHAVIOUR WITHIN THE WORKPLACE' COURSE

        Our in house training day this year was 'Dealing with Difficult Behaviour Within the Workplace'. This new
        knowledge has given our team a toolkit to manage difficult behaviour which can be used both in office and
        onsite.

        CATERING COURSE

        Recently, the Ops Team attended an Onsite training day. The training covered topics from food sustainability
        and current food trends, to ways in which you can make an impact within  a budget.

        We have a few more training days planned for our team for the remainder of 2019 and we look forward to
        updating you on what we have learned in future newsletters.
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